Brown Sugar Pie Ii Recipes

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SOUTHERN BROWN SUGAR PIE



Southern Brown Sugar Pie image

A delicious southern favorite, this brown sugar pie is delicious!

Provided by Courtney Whitmore

Categories     Dessert

Time 1h15m

Number Of Ingredients 5

1 pound light brown sugar
1/2 cup unsalted butter (melted)
3 eggs
1 tablespoon vanilla extract
2 pie crusts

Steps:

  • Preheat the oven to 350 degrees F.
  • Prepare each pie pan with pie crust.
  • Lightly whisk together eggs and add in sugar, butter, and vanilla. You don't want to over-beat your pie filling.
  • Pour pie filling into each pie pan. Bake pies on middle rack of oven for 45-55+ minutes or until golden brown. Update: It might need longer based on oven temperatures. Check to see that pie is baked through (if you move it slightly, it shouldn't jiggle).
  • Note: You may need to loosely place aluminum foil around pie crust edges to prevent them from getting too brown. I often allow it to cool and then refrigerate it to set up further. Then I warm slightly before serving. Remember, this makes TWO pies.

Nutrition Facts : Calories 269 kcal, Carbohydrate 38 g, Protein 2 g, Fat 12 g, SaturatedFat 5 g, Cholesterol 45 mg, Sodium 107 mg, Sugar 27 g, ServingSize 1 serving

BROWN SUGAR PIE I



Brown Sugar Pie I image

Brown sugar pie is a basic pie from Quebec, Canada. In French, it is Tarte au Sucre Brun. Delicious!!

Provided by Suzanne

Categories     Desserts     Pies     Vintage Pie Recipes     Chess Pie Recipes

Time 1h

Yield 8

Number Of Ingredients 6

6 tablespoons all-purpose flour
2 cups packed brown sugar
1 ½ cups evaporated milk
4 tablespoons butter
½ teaspoon salt
1 teaspoon vanilla extract

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • In a saucepan, combine flour and sugar. Stir in milk, butter, salt and vanilla. Cook, stirring constantly, until mixture comes to a boil. Pour into an unbaked pie shell.
  • Bake at 400 degrees F (200 degrees C) for 5 minutes. Reduce heat to 350 degrees F (175 degrees C) and continue baking for 25 minutes.

Nutrition Facts : Calories 346.1 calories, Carbohydrate 63.2 g, Cholesterol 29 mg, Fat 9.4 g, Fiber 0.2 g, Protein 3.9 g, SaturatedFat 5.8 g, Sodium 251.9 mg, Sugar 58.2 g

CANADIAN BROWN SUGAR PIE



Canadian Brown Sugar Pie image

In French, it is "Tarte au Sucre Brun." Delicious!! This is a basic pie from Quebec, Canada.

Provided by Punky Julster

Categories     Pie

Time 1h

Yield 1 pie

Number Of Ingredients 6

6 tablespoons all-purpose flour
2 cups packed brown sugar
1 1/2 cups evaporated milk
4 tablespoons butter
1/2 teaspoon salt
1 teaspoon vanilla extract

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • In a saucepan, combine flour and sugar.
  • Stir in milk, butter, salt and vanilla.
  • Cook, stirring constantly, until mixture comes to a boil.
  • Pour into an unbaked pie shell.
  • Bake at 400 degrees F (200 degrees C) for 5 minutes. Reduce heat to 350 degrees F (175 degrees C) and continue baking for 25 minutes.

Nutrition Facts : Calories 2761.7, Fat 75.1, SaturatedFat 46.6, Cholesterol 231.7, Sodium 2093.4, Carbohydrate 504.4, Fiber 1.2, Sugar 427.6, Protein 31.4

BROWN SUGAR PIE II



Brown Sugar Pie II image

This is a brown sugar pie!!!

Provided by Donna

Categories     Desserts     Pies     Vintage Pie Recipes     Chess Pie Recipes

Time 1h5m

Yield 8

Number Of Ingredients 7

1 cup brown sugar
½ cup white sugar
1 teaspoon all-purpose flour
2 eggs
2 tablespoons milk
1 teaspoon vanilla extract
½ cup melted butter

Steps:

  • Preheat oven to 325 degrees F (165 degrees C.)
  • In a large bowl, combine brown sugar, white sugar, flour, eggs, milk and vanilla. Beat until smooth. Mix in the melted butter. Pour filling into pie crust.
  • Bake in the preheated oven for 35 to 40 minutes, or until filling is set.

Nutrition Facts : Calories 277.1 calories, Carbohydrate 40.1 g, Cholesterol 77.3 mg, Fat 12.8 g, Protein 1.9 g, SaturatedFat 7.7 g, Sodium 108.5 mg, Sugar 39.5 g

BUTTERSCOTCH PIE



Butterscotch Pie image

Provided by Trisha Yearwood

Categories     dessert

Time 35m

Yield 8 servings

Number Of Ingredients 10

1 cup packed light brown sugar
4 tablespoons heavy cream
3 tablespoons unsalted butter
2 cups milk
3 tablespoons cornstarch
3 large eggs, separated
1/2 teaspoon vanilla extract
Pinch of salt
1/4 cup granulated sugar
One 9-inch pie crust, homemade or purchased, prebaked as directed

Steps:

  • Preheat the oven to 350 degrees F.
  • In a medium saucepan, stir together the brown sugar, heavy cream and butter. Cook over medium heat until the sugar dissolves and the mixture comes to a full boil, becoming thick and brown, about 5 minutes. Remove from the heat. Reserve 1 tablespoon of the milk. Slowly add the remaining milk to the sugar mixture.
  • Whisk together the cornstarch, egg yolks, vanilla and reserved 1 tablespoon of milk in a medium bowl. Add the cornstarch mixture to the sugar mixture over medium-low heat and cook, stirring constantly, until thick, about 3 minutes. Pour the filling into the prebaked pie crust.
  • Make a meringue by beating the egg whites and a pinch of salt with an electric mixer until they begin to set stiff. Add the granulated sugar and continue beating until the whites are stiff and hold peaks. Spread the meringue on top of the pie, taking care to spread it to the edges of the crust. Bake until light brown, about 10 minutes.

BROWN SUGAR PIE



Brown Sugar Pie image

This Brown Sugar Pie is a classic! This old- fashioned recipe is perfect for the holidays!

Provided by The Southern Lady

Categories     Dessert

Time 1h10m

Number Of Ingredients 7

1 1/2 cups brown sugar
2 tablespoons all-purpose flour
2 eggs
4 tablespoons butter or margarine (melted)
1/2 cup milk
1/4 teaspoon lemon extract
1 9 inch pie crust, unbaked

Steps:

  • Combine all ingredients and mix well with a wire whisk. Pour into an unbaked pie shell. Bake in preheated 350 degree oven for 50 to 55 minutes. Pie will rise up while cooking and later, after it comes out of the oven, it will go back down. Let the pie cool for at least an hour. Add some whipped cream or ice cream

BROWN SUGAR CHESS PIE



Brown Sugar Chess Pie image

Chess pie is a classic Southern pie, with a filling thickened with egg yolks and cornmeal, which gives it a slightly (and delightful) gritty texture amidst the silky-smooth custard. I like to combine this classic with a flavor that they do the very best in the South: caramel-y brown sugar. This pie is delicious on its own, but I love it decked out with lots of toppings -- whipped cream, caramel sauce, and some kind of candied nuts.

Provided by Erin Jeanne McDowell

Categories     dessert

Time 5h

Yield One 9-inch (23-centimeter) pie

Number Of Ingredients 16

120 grams (1 cup) all-purpose flour
57 grams (1/2 cup) fine yellow cornmeal
1 gram (1/4 teaspoon) fine sea salt
113 grams (4 ounces) (8 tablespoons) cold unsalted butter, cut into 1/2-inch (13-millimeter) cubes
75 grams (1/3 cup) ice water, plus more as needed
56 grams (1 large) egg, whisked well with
15 grams (1 tablespoon) cool water
283 grams (1 1/3 cups) packed dark brown sugar
30 grams (3 tablespoons) fine cornmeal (white or yellow)
113 grams (2 large) eggs
85 grams (4 large) egg yolks
230 grams (1 cup) whole milk
28 grams (1 ounce) (2 tablespoons) unsalted butter, melted
7 grams (1 1/2 teaspoons) vanilla extract
2 grams (1/2 teaspoon) fine sea salt
Whipped cream, caramel sauce, and some kind of candied nuts, for serving (optional)

Steps:

  • For the cornmeal pie dough crust: In a medium bowl, whisk the flour, cornmeal, and salt together to combine.
  • Add the cubes of butter, tossing them through the flour until each piece is well coated. Cut the butter into the flour by pressing the pieces between your fingers, flattening them into big shards. As you work, continue to toss the butter through the flour, recoating the shingled pieces. If you have warm hands, you may want to use a pastry cutter (sometimes I do a few passes with pastry cutter, then toss the mixture with my hands before continuing). Take care to ensure that all the cubes of butter are fully coated in flour as you work.
  • For a flaky crust, continue cutting the butter into the flour just until the pieces of butter are about the size of walnut halves. Or, for a mealy crust, work the mixture together until the pieces of butter are about the size of peas.
  • Make a well in the center of the flour mixture. Add the ice water to the well. (Different types, or even brands, of flour hydrate differently, so it is difficult to give a precise amount that will work every time; Consider the base amount given as a solid jumping-off point, knowing that you will almost always need to add more.) Using your hands, toss the flour with the water to start to mix the two together (this begins to combine them without creating too much gluten). As the flour begins to hydrate, you can switch to more of a kneading motion -- but don't overdo it, or the dough will be tough. Then add more water, about 1 tablespoon (15 grams) at a time, until the dough is properly hydrated. It should be uniformly combined and hold together easily, but it shouldn't look totally smooth. Dough that is too dry may have a sort of "dusty" appearance, or pockets of unhydrated flour; it will not hold together and will look crumbly. Dough that is too wet will feel sticky or tacky to the touch, and it is often smoother and/or lighter in color than a properly hydrated dough.
  • Form the dough into a disk and wrap tightly in plastic wrap. Refrigerate for at least 30 minutes before using.
  • Lightly dust your work surface with flour. I use about a handful of flour to dust the surface and the dough, and I often don't need to use any more during rolling. Use just enough flour to prevent the dough from sticking, as using too much can make the dough tough or dry.
  • Begin to roll out the dough by positioning the rolling pin in the center of the dough, then applying gentle pressure and pushing it away from you. Return the pin to the center and do the same, this time bringing the pin towards you. Although this method may feel a bit awkward at first, it's useful for learning how to apply gentle, even pressure to the dough rather than just pressing down while rolling the pin back and forth, which can often make the crust too thin at the edges and thicker in the center.
  • Rotate the dough frequently as you work, or even flip it over. That will help keep the dough from sticking and also allow you to feel the thickness to determine if there are thicker areas you haven't hit evenly with your pin yet. As the dough round (or rectangle) gets bigger, use the pin to help you move it around -- roll it up around the pin, then unfurl it in a slightly different spot. Rather than focusing on the diameter of the rolled- out dough, focus on the thickness. When the dough is rolled out evenly to the correct thickness (1/8 to 1/4 inch (3 to 6 mm)), it should be the correct size and about 1 inch wider than the pie plate. Of course, you can always use your pie pan as a guide while you roll, placing it lightly on top of the dough to help see when you're getting close.
  • Transfer the dough to the pie plate. To use the rolling pin to transfer the dough, place it at the end of the dough farthest from you, wrap the edge of the dough up around the pin, and roll the pin toward you, wrapping the dough around the pin. Position the far edge of the dough to the far edge of a 9-inch pie plate and gently unfurl it into the plate. Then lift up the dough gently at the edges and gently push it into the base of the pie plate.
  • Once you've lined your pie plate with dough, trim away any excess dough, ideally ending up with 1/2 inch (1 cm) of excess dough all the way around the edges. I like to use scissors for this task -- they make it easy to cut cleanly. Then tuck the excess dough under itself so the edges of the crust are flush with the outer rim of the pie plate. Press lightly to seal the dough all around. This technique serves to give you thicker dough around the edges of the pie, which makes it easier to crimp, and this final folded effect at the edges makes the edges of the crust look (and taste!) particularly flaky when you slice it.
  • Cover with plastic wrap and refrigerate the pie plate lined with dough until chilled, 15 minutes to 1 hour if time allows.
  • Dock the bottom of your crimped and well-chilled pie crust all over with a fork.
  • Cut a square of parchment paper that is slightly larger than the pie plate. Place it on top of the pie shell and fill with pie weights (make sure you use enough weights to come up to the inner rim of the pie plate). The crust is now ready to be parbaked.
  • Parbake the crust: Preheat the oven to 425 degrees F (220 degrees C) with a rack in the lower third of the oven, preferably with a baking steel or stone on it. Place your docked/weighted crust on the rack and bake for 15 to 17 minutes, until the edges appear set and are just starting to lightly brown. Remove the pie from the oven and use the parchment paper to lift the weights out of the pie shell. Return the crust to the oven and bake until the bottom appears set, 2 to 3 minutes more.
  • To make the egg wash, whisk the egg and cool water together to combine.
  • As soon as the pie crust comes out of the oven from parbaking, brush the crimped edges of the dough with a thin layer of the egg wash to form a sort of "seal" on the base of the dough.
  • Let the crust cool completely before filling.
  • For the Brown Sugar Chess Pie: Preheat the oven to 325 degrees F (165 degrees C) with a rack in the lower third (preferably with a baking steel or stone on it).
  • In a medium bowl, whisk the brown sugar and cornmeal together to combine. Add the eggs and egg yolks and whisk until the color has lightened noticeably, 1 to 2 minutes. Add the milk, melted butter, vanilla, and salt and whisk until well combined.
  • Place the parbaked pie crust on a parchment-lined baking sheet and pour the filling into the crust. Transfer to the oven and bake until the crust is deeply golden and the custard is set around the outside edges but is still slightly jiggly in the center, 35 to 40 minutes.
  • Cool the pie completely, then chill for at least 1 hour before slicing and serving. Serve topped with whipped cream, caramel sauce, and some kind of candied nuts, if desired.

BUTTERSCOTCH PIE



Butterscotch Pie image

This pie's filling is like creamy pudding and is crowned with golden peaks of meringue. -Cary Letsche, Brandenton, Florida

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 8 servings.

Number Of Ingredients 11

Dough for single-crust pie
6 tablespoons butter
6 tablespoons all-purpose flour
1-1/2 cup packed brown sugar
2 cups whole milk
1/4 teaspoon salt
3 large egg yolks, room temperature, beaten
1 teaspoon vanilla extract
3 large egg whites, room temperature
1/4 teaspoon cream of tartar
1/2 cup sugar

Steps:

  • On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes. Preheat oven to 425°., Line unpricked crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edge is light golden brown, 15-20 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool on a wire rack. Reduce oven setting to 350°., In a saucepan, melt butter. Remove from the heat; add flour and stir until smooth. Stir in brown sugar. Return to heat; stir in milk and salt until blended. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Stir about 1 cup hot filling into egg yolks; return all to pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes longer. Remove from the heat. Gently stir in vanilla. Pour into crust., For meringue, beat egg whites and cream of tartar in a small bowl on medium speed until soft peaks form. Gradually beat in sugar, about 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved. Spread evenly over hot filling, sealing edge to crust., Bake until meringue is golden brown, 12-15 minutes. Cool on a wire rack for 1 hour. Refrigerate at least 3 hours before serving. Refrigerate leftovers.

Nutrition Facts : Calories 487 calories, Fat 20g fat (10g saturated fat), Cholesterol 116mg cholesterol, Sodium 330mg sodium, Carbohydrate 73g carbohydrate (56g sugars, Fiber 0 fiber), Protein 6g protein.

SWEET POTATO-PECAN PIE II



Sweet Potato-Pecan Pie II image

Make and share this Sweet Potato-Pecan Pie II recipe from Food.com.

Provided by Patricia Hill

Categories     Pie

Yield 8 serving(s)

Number Of Ingredients 15

3 sweet potatoes, cooked and mashed
1 tablespoon unsalted butter
2 eggs
1 cup evaporated milk
3/4 cup light brown sugar
1/2 cup dark corn syrup
1 teaspoon vanilla extract
1/2 teaspoon ground ginger
1/2 teaspoon cinnamon
1/2 teaspoon ground nutmeg (I like to grind it fresh.)
1/2 teaspoon salt
1 cup pecans, chopped
1 pint whipping cream
3 tablespoons confectioners' sugar
1 pie crust

Steps:

  • Place crust in lightly greased pie tin.
  • Filling: Whis k together 1 cup of sweet potatoes and 1 tbsp.
  • butter.
  • In a large bowl beat two eggs until well mixed; add the sweet potatoes to the eggs.
  • In a separate bowl, mix together the evaporated milk, brown sugar, corn syrup, vanilla, ginger, cinnamon, nutmeg, and salt, then add to the sweet potato mixture and mix well.
  • Pour this combined mixture into the pie crust. Sprinkle 1 cup chopped pecans evenly over the top (they may sink into the mixture, that's OK). Bake at 375 degrees for 35-45 minutes (until tester comes out clean). Let pie cool.
  • To make topping: Whip cream until soft peaks form, then add confectioners' sugar and continue to whip until stiff peaks form.
  • Use pastry tube with star tip to decorate pie.

Nutrition Facts : Calories 679.5, Fat 44.4, SaturatedFat 19.2, Cholesterol 147.3, Sodium 402.7, Carbohydrate 66.2, Fiber 3.7, Sugar 31.1, Protein 8.4

BLACKBERRY PIE



Blackberry Pie image

This recipe came to The Times in 1996 from Annie Davis, a United Air Lines flight attendant from Elizabethton, Tenn., who competed in the Appalachian Fair in Tennessee. It is a classic summer pie, but don't feel beholden to the season's gifts: if the taste for blackberry pie strikes in, say, darkest January, feel free to bake it with frozen fruit. Use the opportunity to remind yourself that summer is, always and forever, on its way.

Provided by Florence Fabricant

Categories     dessert, side dish

Time 2h

Yield 8 servings

Number Of Ingredients 11

2 1/2 cups flour
3/4 cup unsalted butter, sliced
1/2 teaspoon salt
5 to 7 tablespoons ice water
5 cups fresh blackberries (unsweetened frozen berries may be used)
1/4 cup unsalted butter, melted
1/2 cup light brown sugar
1/4 cup granulated sugar
3 tablespoons cornstarch
2 tablespoons blackberry brandy
1/2 cup confectioners' sugar (approximately)

Steps:

  • Combine the flour, sliced butter and salt in a food processor. Pulse until the mixture is the texture of coarse meal. With the machine running, add the ice water a tablespoon at a time through the feed tube until the dough clumps together, no more than 10 to 15 seconds. Divide the dough into 2 balls, flatten them and chill about 30 minutes.
  • Combine berries and butter in a nonstick saucepan. In a separate bowl, whisk the light brown sugar, granulated sugar and cornstarch together, then add to the berries. Cook over medium-low heat until the sugar melts and the mixture thickens. Stir gently to prevent scorching, but take care not to break the berries. Remove from heat, and stir in the brandy.
  • Preheat oven to 350 degrees.
  • Sprinkle a pastry board with half the confectioners' sugar. Quickly roll out a circle of dough on the sugar, and line a 9-inch pie pan. Using a slotted spoon, transfer the berries to the prepared pie pan.
  • Briefly boil the remaining juice from the berries until it thickens; spoon the juice over the berries.
  • Sprinkle the rest of the confectioners' sugar on the work surface, roll out top crust, cover the pie and seal the edges. Cut decorative vents in the top.
  • Bake for 50 to 60 minutes, until the crust is an even pale brown.

Nutrition Facts : @context http, Calories 494, UnsaturatedFat 7 grams, Carbohydrate 64 grams, Fat 24 grams, Fiber 6 grams, Protein 6 grams, SaturatedFat 15 grams, Sodium 154 milligrams, Sugar 27 grams, TransFat 1 gram

SUGAR CREAM PIE



Sugar Cream Pie image

I absolutely love Indiana sugar cream pie; especially the one that my grandma made for me. Here, we serve it warm or chilled and call it "Hoosier" sugar cream pie. -Laura Kipper, Westfield, Indiana

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 8 servings.

Number Of Ingredients 7

Dough for single-crust pie
1 cup sugar
1/4 cup cornstarch
2 cups 2% milk
1/2 cup butter, cubed
1 teaspoon vanilla extract
1/4 teaspoon ground cinnamon

Steps:

  • Preheat oven to 450°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes., Line unpricked crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edge is light golden brown, 15-20 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool on a wire rack. Reduce oven setting to 375°., Meanwhile, in a large saucepan, combine sugar and cornstarch; stir in milk until smooth. Bring to a boil. Reduce heat; cook and stir 2 minutes or until thickened and bubbly. Remove from heat; stir in butter and vanilla. Transfer to crust; sprinkle with cinnamon. Bake until golden brown, 15-20 minutes. Cool on a wire rack; refrigerate until chilled.

Nutrition Facts : Calories 418 calories, Fat 24g fat (15g saturated fat), Cholesterol 66mg cholesterol, Sodium 275mg sodium, Carbohydrate 47g carbohydrate (28g sugars, Fiber 1g fiber), Protein 4g protein.

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From youtube.com


WHOOP PIE - RECIPES | COOKS.COM
2022-05-09 Add eggs and mix. Sift dry ingredients together and add to the creamed mixture ... Ingredients: 14 (buttermilk .. cocoa .. flour .. milk .. salt .. soda ...) 4. CAKE MIX WHOOPIE PIES. Mix together and drop by teaspoon (spread out) onto greased cookie sheets. Bake about 8 to 10 minutes at 350 degrees. Cool on rack.
From cooks.com


BROWN SUGAR PIE II | RECIPE | MADEIRA CAKE RECIPE, CAKE RECIPES UK ...
1 cup Brown sugar 1 tsp Vanilla extract 1/2 cup White sugar Dairy 1/2 cup Butter 2 tbsp Milk Lemon Madeira Cake Madeira Cake Recipe Bbc Good Food Recipes Baking Recipes Healthy Recipes Almond Recipes Healthy Food Tea Cakes Cupcake Cakes Madeira loaf cake
From pinterest.co.uk


CAKES APPLE PIE FILLING - RECIPES | COOKS.COM
CHERRY CRUMB PIE Pour pie filling into unbaked pie shell. Pour ... brown sugar and cake mix. Sprinkle over top of ... 350-400 degrees for 1/2 hour or until brown. Ingredients: 6 (sugar ...) 7. EASY APPLE PIE Melt butter in a 9x13 pan. Pour apple pie filling in and then pour dry cake mix over this. Bake 10-15 ... 300 degrees.
From cooks.com


BROWN SUGAR PIE II | RECIPE | CAKE RECIPES, CAKE RECIPES UK, …
Find this Pin and more on English Foods by Patricia Baxter Thornhill. Ingredients Refrigerated 2 Eggs Baking & spices 1 tsp All-purpose flour 1 cup Brown sugar 1 tsp Vanilla extract 1/2 cup White sugar Dairy 1/2 cup Butter 2 tbsp Milk More like this Lemon Madeira Cake Madeira Cake Recipe British Bake Off British Baking Bbc Good Food Recipes
From pinterest.co.uk


10 BEST STRAWBERRY PIE WITH GRAHAM CRACKER CRUST RECIPES - YUMMLY
2022-05-02 Chocolate and Strawberry Mousse Pie With Graham Cracker Crust [Vegan, Gluten-Free] One Green Planet. vanilla, strawberries, vegan powdered sugar, cocoa powder, gluten-free baking mix and 12 more.
From yummly.com


AMISH OATMEAL PIE RECIPE {BROWN SUGAR PIE} | TASTES OF LIZZY T
2021-06-08 The brown sugar is what gives this pie an unbelievable taste. Bake. Mix all of the ingredients and pour them into the unbaked pie shell. Bake in a 350-degree oven for 45-50 minutes. The center of the pie should look fully cooked and not seem overly “jiggly”.
From tastesoflizzyt.com


HOOSIER SUGAR CREAM PIE RECIPE | LEITE'S CULINARIA
2020-05-10 Adapted from Paula Haney | The Hoosier Mama Book of Pie | Agate, 2013. The recipe for Hoosier sugar cream pie traveled across the prairie in covered wagons with the earliest settlers of the Indiana Territories. According to pie lore, it was a great favorite of pioneering farm wives who, to avoid washing utensils or a bowl, would throw the few ...
From leitesculinaria.com


BASIC BROWN SUGAR MERINGUE RECIPE - THE SPRUCE EATS
2021-07-03 Preheat the oven to 325 F. In a bowl with an electric mixer, beat the egg whites with the cream of tartar until frothy. Gradually add the brown sugar and continue beating until stiff. Add the vanilla and blend well. Pile the meringue onto a …
From thespruceeats.com


THE BEST CARAMEL APPLE PIE RECIPE | THE RECIPE CRITIC
2021-07-19 Press the bottom crust into a 9 inch pie pan and trim the excess with a sharp knife. Set in the fridge until the filling is ready. In a small bowl mix the sugar, cornstarch, cinnamon, nutmeg and salt. In a medium bowl toss the sliced apples together with the spiced sugar mixture and the lemon juice.
From therecipecritic.com


BROWN SUGAR CHESS PIE - DOMINO SUGAR
Whisk together the Domino® Light Brown Sugar, cornmeal, cinnamon and salt together. Add in the beaten eggs, melted butter, vanilla extract, and heavy cream. Whisk well and set aside. Step 11 Remove the pie crust from the freezer and top with aluminum foil and pie weights. Par-bake for 20 minutes. Step 12
From dominosugar.com


KITCHEN TIPS: EASY GRAHAM CRACKER CRUST RECIPE - SUGAR SPUN RUN
2017-03-01 Combine graham cracker crumbs and sugars in a medium-sized bowl. Add melted butter and use a fork to combine ingredients well. Pour mixture into pie or springform pan. Use the (clean!) bottom of a measuring cup to firmly pack crumbs into the bottom of the pan and (if using a pie pan) gently press up the sides.
From sugarspunrun.com


SWEET POTATO PIE {BEST RECIPE!} - WELLPLATED.COM
Measure out two cups of boiled sweet potatoes. Add the brown sugar, spices, salt, butter, and half of the evaporated milk to the sweet potato flesh. Heat, stir, and puree. Whisk together the remaining filling ingredients, pour over the sweet potato mixture, and stir until smooth.
From wellplated.com


BROWN SUGAR BOURBON APPLE PIE - THERESCIPES.INFO
Maple-Bourbon Apple Pie | Recipe - Rachael Ray Show great www.rachaelrayshow.com. https://www.rachaelrayshow.com › recipe › 16615_Maple_Bourbon_Apple_Pie
From therecipes.info


NO BAKE GRAHAM CRACKER CRUST - SPEND WITH PENNIES
2019-08-08 To Make a No-Bake Pie Crust. Place graham crackers in a blender or food processor to make crumbs. Alternatively, you can make crumbs by placing them in a plastic bag and use a rolling pin to smash them into crumbs. Mix with softened butter and sugar (per recipe below). Press the mixture into a pie plate and refrigerate to solidify.
From spendwithpennies.com


BROWN SUGAR-CINNAMON PEACH PIE RECIPE - PILLSBURY.COM
2020-12-09 Steps. Heat oven to 425°F. Make pie crusts as directed on box for Two-Crust Pie using 9-inch glass pie plate. Peel peaches and cut into 1/2-inch-thick slices; cut slices in half. In large bowl, mix brown sugar, 1/3 cup granulated sugar, the cinnamon, flour and salt; add peaches and stir to coat. Immediately spoon peach mixture into crust-lined ...
From pillsbury.com


EASY PECAN PIE RECIPE - SPEND WITH PENNIES
2021-11-05 Whisk eggs in a large bowl and stir in butter. Add in remaining ingredients and stir well. Pour into the prepared pie shell and cover edges of pie crust with tinfoil to prevent them from over browning. Bake at 400°F for 15 minutes, reduce heat to 350°, and bake for an additional 35 minutes. Cool completely.
From spendwithpennies.com


THE BEST GRAHAM CRACKER PIE CRUST RECIPE — SALT & BAKER
2019-11-10 Preheat oven to 350°F. In a medium sized bowl stir the graham cracker crumbs, sugar, and melted butter together until combined. Pour the graham cracker mixture into a 9” inch pie plate and press it firmly in the bottom of the pan and up the sides. Bake for 9-10 minutes. Remove from oven and let cool completely.
From saltandbaker.com


HOW TO MAKE MERINGUE TOPPING FOR PIES - BETTER HOMES & GARDENS
2020-10-28 Step 1: Separate Egg Whites. Separate the yolks from four eggs using an egg separator ($6, Bed Bath & Beyond ). Place the whites in a large bowl. Let the egg whites stand at room temperature 30 minutes. Room temperature egg whites beat to a greater volume than egg whites taken directly from the refrigerator.
From bhg.com


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