Chocolate Pecan And Pumpkin Seed Pie With Gingersnap Crust Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

CHOCOLATE, PECAN, AND PUMPKIN SEED PIE WITH GINGERSNAP CRUST



Chocolate, Pecan, and Pumpkin Seed Pie With Gingersnap Crust image

Earthy and sweet with molasses, rich with cream, and bittersweet with dark chocolate, this sophisticated pie-with an easy press-in crumb crust-is a breeze to make.

Provided by Anna Stockwell

Categories     Chocolate     Dessert     Thanksgiving     Kid-Friendly     Pecan     Seed     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Kosher     Diabetes-Friendly     Small Plates

Yield Makes 1 (9") pie

Number Of Ingredients 18

For the crust:
20 gingersnaps (about 4 1/2 ounces)
3/4 cup raw pecans (about 3 ounces)
1 tablespoon (packed) light brown sugar
1/8 teaspoon kosher salt
3 tablespoons cold unsalted butter, cut into pieces
For the filling:
1 1/2 cups pecan halves (about 6 ounces)
1/2 cup raw pumpkin seeds
6 tablespoons unsalted butter
3 ounces unsweetened chocolate, coarsely chopped
1/4 cup heavy cream
4 large eggs
1/2 cup (packed) light brown sugar
1/2 teaspoon kosher salt
1/4 cup plus 1 tablespoon molasses
Special equipment:
A 9" pie pan (not deep dish), pastry brush

Steps:

  • Make the crust:
  • Preheat oven to 350°F. Pulse gingersnaps, pecans, brown sugar, and salt in a food processor until finely ground. Add butter and pulse until dough sticks together when pressed. Transfer to pie pan and press evenly into bottom and up sides with a flat measuring cup. Bake crust until golden brown, 8-10 minutes. Let cool completely.
  • Make the filling:
  • Spread pecans and pumpkin seeds on a rimmed baking sheet. Toast in 350°F oven until warmed through and lightly fragrant, 5 minutes; let cool.
  • Meanwhile, heat butter, chocolate, and cream in a heatproof bowl set over a saucepan of simmering water (bottom of bowl should not touch water), stirring, until melted and smooth, about 5 minutes. Let cool slightly.
  • Whisk eggs and brown sugar in a large bowl until frothy. Whisk in salt and 1/4 cup molasses until smooth, then slowly add chocolate mixture, whisking constantly, until combined. Stir in half of toasted pecans and pumpkin seeds. Pour mixture into prepared crust. Arrange remaining pecans and pumpkin seeds evenly over filling.
  • Bake pie until filling is set around the edges but jiggles slightly in the center when shaken, 25-30 minutes.
  • Meanwhile, whisk remaining 1 Tbsp. molasses and 1 tsp. water in a small bowl.
  • Remove pie from oven and transfer to a wire rack. Using pastry brush, immediately brush surface with molasses mixture to glaze; let cool before serving.
  • Do Ahead
  • Pie can be made 1 day ahead; store at room temperature.

PUMPKIN CHOCOLATE PIE WITH GINGERSNAP CRUST



Pumpkin Chocolate Pie With Gingersnap Crust image

If you're looking for a unique pumpkin pie recipe, you have to try this twist! Pumpkin chocolate pie is filled with the spices and warmth of a traditional pumpkin pie, but also with a hint of chocolate flavor. The gingersnap crust adds another depth of spice. Then, the entire pie is topped with pretty chocolate shavings and whipped cream.

Provided by Jessica Mode

Categories     Dessert

Time 1h50m

Number Of Ingredients 13

1 gingersnap pie crust ((see recipe))
3 ounces semi-sweet chocolate
1 (15 ounce) can pure pumpkin
2 large eggs
3/4 cup firmly packed light brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon fine sea salt
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1 cup evaporated milk
semi sweet or milk chocolate bar (for garnish)
whipped cream (for serving)

Steps:

  • Prepare the gingersnap pie crust.
  • Heat oven to 350°F (175°C).
  • Place chocolate in a large heatproof bowl. In a microwave set to 50% power level (or power level 5), heat for 30 seconds. Stir chocolate around, and heat for an additional 30 seconds. Repeat as needed until chocolate is melted. After each round, be sure to fully stir the chocolate - it will help melt the rest of the unmelted chocolate.
  • Add pumpkin to the bowl with chocolate and mix until fully combined. Add eggs, brown sugar, cinnamon, salt, ginger, cloves, nutmeg, and evaporated milk and whisk until smooth. Pour into cooled crust.
  • Bake for 60 - 70 minutes until the edges of the pie are set and the middle of the pie no longer looks liquidy. Transfer to a wire rack and let cool to room temperature. Shave the end of the chocolate bar using a vegetable peeler to create chocolate curls to garnish on top of the pie. Serve with whipped cream.

Nutrition Facts : Calories 309 kcal, Carbohydrate 43 g, Protein 6 g, Fat 13 g, SaturatedFat 5 g, TransFat 1 g, Cholesterol 56 mg, Sodium 304 mg, Fiber 1 g, Sugar 31 g, UnsaturatedFat 7 g, ServingSize 1 serving

PUMPKIN GINGERSNAP ICE CREAM PIE



Pumpkin Gingersnap Ice Cream Pie image

My family and I always try new desserts during the holidays. This one was a clear winner, so we now make it for all occasions! -Patricia Ness, La Mesa, California

Provided by Taste of Home

Categories     Desserts

Time 25m

Yield 8 servings.

Number Of Ingredients 7

1-1/2 cups crushed gingersnap cookies (about 30 cookies)
2 tablespoons ground walnuts
1 tablespoon canola oil
FILLING:
4 cups reduced-fat vanilla ice cream, softened if necessary
1 cup canned pumpkin pie filling
Pumpkin pie spice

Steps:

  • Preheat oven to 350°. In a small bowl, mix crushed cookies and walnuts; stir in oil. Press onto bottom and up sides of an ungreased 9-in. pie plate. Bake 8-10 minutes or until set. Cool completely on a wire rack., In a large bowl, mix ice cream and pie filling until blended. Spread into prepared crust; sprinkle with pie spice. Freeze, covered, 8 hours or overnight.

Nutrition Facts : Calories 304 calories, Fat 9g fat (3g saturated fat), Cholesterol 21mg cholesterol, Sodium 233mg sodium, Carbohydrate 50g carbohydrate (29g sugars, Fiber 2g fiber), Protein 6g protein.

CHOCOLATE PUMPKIN PECAN PIE



Chocolate Pumpkin Pecan Pie image

This pie has a bottom layer of chocolate, a middle layer of pumpkin, and is topped with pecan pie. A beautiful pie to serve during holidays or to company any time of the year.

Provided by Yoly

Categories     Desserts     Pies     Pecan Pie Recipes

Time 1h25m

Yield 10

Number Of Ingredients 18

1 (15 ounce) can pumpkin puree
3 large eggs, at room temperature
½ cup white sugar
2 tablespoons cornstarch
2 teaspoons vanilla extract
2 teaspoons pumpkin pie spice
½ teaspoon ground ginger
½ teaspoon salt
3 ounces semisweet chocolate (such as Baker's®), chopped
1 tablespoon unsalted butter, melted
¼ cup brown sugar
¼ cup dark corn syrup (such as Karo®)
1 large egg
1 teaspoon vanilla extract
¼ teaspoon salt
1 cup chopped pecans
1 (9 inch) deep-dish pie crust
24 pecan halves (optional)

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
  • Mix pumpkin puree, eggs, sugar, cornstarch, vanilla extract, pumpkin pie spice, ginger, and salt in a large bowl until well combined. Set aside.
  • Place baking chocolate in a microwave-safe bowl. Microwave for 30 seconds, then stir. Continue to microwave chocolate at 30-second intervals until melted. Measure out 1 cup of pumpkin mixture and stir into chocolate mixture. Set aside.
  • Mix melted butter, brown sugar, dark corn syrup, egg, vanilla extract, and salt in a bowl until well combined. Stir in chopped pecans.
  • Place frozen pie crust on the baking sheet and pour in chocolate-pumpkin mixture. Carefully pour pumpkin mixture on top. Pour the pecan layer over the top. Arrange pecan halves around the outside perimeter of the pie.
  • Bake in the preheated oven until pie is set, 55 to 65 minutes.

Nutrition Facts : Calories 365.4 calories, Carbohydrate 42.8 g, Cholesterol 77.5 mg, Fat 20.5 g, Fiber 3.2 g, Protein 5.5 g, SaturatedFat 5.6 g, Sodium 437.7 mg, Sugar 24.7 g

More about "chocolate pecan and pumpkin seed pie with gingersnap crust recipes"

BEST GINGERSNAP PUMPKIN PIE - FORK KNIFE SWOON
2014-11-21 Heat the pumpkin, sugars, ginger, cinnamon, cloves and salt in a large heavy-bottomed pot over medium-heat, until the mixture begins to sputter. Cook for 5 minutes, stirring regularly, until smooth and glossy. Remove from the heat and slowly stir in the condensed milk, whisking until completely combined.
From forkknifeswoon.com


PUMPKIN PIE WITH GINGERSNAP CRUST AND CANDIED PEPITAS
2020-10-03 Add melted butter and process until combined. Pour crumb mixture into a 9 inch pie plate or tart pan with a removable bottom. Press firmly into the pan, making sure to push the crumbs up the sides of the pan.
From nattycakesbakes.com


PUMPKIN PIE | WITH GINGERSNAP PECAN TOPPING | RECIPE
Mix all the ingredients together and pour into the pie shell. Bake for 15 minutes, then reduce temperature to 350 F and continue baking for 40 minutes. While baking, pulverize your gingersnaps and pecans together in a blender. When the pie is just set (near the end of the 40 minutes at 350 F), add the topping.
From nelliebellie.com


PECAN GINGERSNAP CRUST - EVERYDAY PIE
2021-11-22 Instructions. Preheat the oven to 350ºF and set the rack in the center of the oven. Place gingersnaps and pecans in a food processor and process until fine crumbs form. Melt butter in a medium pot. Once melted, add butter, brown sugar, ginger, cinnamon, and salt and mix to …
From everydaypie.com


CHOCOLATE, PECAN, AND PUMPKIN SEED PIE WITH GINGERSNAP CRUST
2018-03-26 Earthy and sweet with molasses, rich with cream, and bittersweet with dark chocolate, this sophisticated pie—with an easy press-in crumb crust—is a breeze to make. Ingredients 20 gingersnaps (about 4 1/2 ounces)
From mealplannerpro.com


PUMPKIN TART WITH A GINGERSNAP COOKIE CRUST RECIPE
Preheat the oven to 350°F. Combine the ground gingersnap cookies, sugar, ginger, salt, and melted butter in a food processor. Blend until the crumbs are evenly moistened. Press the crumb mixture evenly onto the bottom and up the sides of a 9-inch deep pie dish. Refrigerate the crust for 15 minutes. Bake the crust until set, 12 to 15 minutes.
From foodnewsnews.com


RECIPES/CHOCOLATE-PECAN-AND-PUMPKIN-SEED-PIE-WITH …
A collection of cooking recipes in json format. Contribute to dpapathanasiou/recipes development by creating an account on GitHub.
From github.com


CHOCOLATE, PECAN, AND PUMPKIN SEED PIE WITH GINGERSNAP …
Oct 9, 2019 - Earthy and sweet with molasses, rich with cream, and bittersweet with dark chocolate, this sophisticated pie-with an easy press-in crumb crust-is a breeze to make.
From pinterest.ca


CHOCOLATE, PECAN, AND PUMPKIN SEED PIE WITH GINGERSNAP CRUST
20 gingersnaps (about 4 1/2 ounces) 3/4 cup raw pecans (about 3 ounces) 1 tablespoon (packed) light brown sugar; 1/8 teaspoon kosher salt; 3 …
From mastercook.com


CHOCOLATE, PECAN, AND PUMPKIN SEED PIE WITH …
CHOCOLATE, PECAN, AND PUMPKIN SEED PIE WITH GINGERSNAP CRUST YIELD Makes 1 (9") pie ACTIVE TIME45 minutes TOTAL TIME1 hour 30 minutes, plus cooling INGREDIENTS For the crust: 20 gingersnaps (about 4 1/2 ounces) 3/4 cup raw pecans (about 3 ounces) 1 tablespoon (packed) light brown sugar 1/8 teaspoon…
From recipe-comm.livejournal.com


GINGERSNAP PUMPKIN PIE WITH CANDIED PUMPKIN SEEDS - THE …
2012-11-19 Pour the filling into the prepared gingersnap crust and bake for 40 minutes. Remove the pie from the oven. Sprinkle the pumpkin seed topping evenly over the pie. Return the pie to the oven and continue to bake for another 20 minutes or until the pumpkin seeds have browned slightly and the filling has set. Cool at least 1 hour before serving ...
From themessybaker.com


CREAMY CARAMEL PIE WITH GINGERSNAP PECAN CRUST
2018-11-05 Preheat oven to 350°F. Butter 9-inch pie dish. In food processor, pulse cookies and pecans until reduced to crumbs. In medium bowl, combine cookie and nut mixture with sugar, salt and butter. Press into prepared pie dish and bake until crust is …
From completelydelicious.com


10 BEST PIES WITH GINGERSNAP CRUST RECIPES - YUMMLY
2022-06-01 Pumpkin Cheesecake Tart with Gingersnap Crust Saveur. ground cloves, cream cheese, whipped cream, eggs, ground allspice and 7 more. Caramelized Pecan Pumpkin Pie With Gingersnap Crust. Kale And Caramel. salted butter, sea salt, brown sugar, maple syrup, pure vanilla extract and 16 more.
From yummly.com


GINGERSNAP PUMPKIN PIE WITH PECAN STREUSEL — RHYANN'S …
2011-11-23 Method. In a stand mixer, beat the eggs until bubbly (check out the photo above) Add the remaining ingredients and mix until combined. Pour the filling into the pre-baked crust. Cover the crust edges with foil or a crust guard thingie (yes, it's very technical) and bake for 30 minutes (still at 350 degrees F).
From rhyanns-radventures.com


HOW TO MAKE GINGERSNAP AND PECAN CRUMB CRUST FOR …
2015-11-18 Pecans and gingersnaps make the ultimate seasonal no-pie-dough pie crust. A crumb crust is one of the easiest ways to get a crust on a pie without actually having to make pie crust: just pulse ...
From epicurious.com


PUMPKIN PIE WITH GINGERSNAP CRUST - COLLEGE HOUSEWIFE
2015-11-20 Preheat oven to 350 F. Ground ginger snap cookies in a food processor or with a rolling pin in a ziplock bag until finely ground. Mix together ground ginger snaps, melted butter, brown sugar, cinnamon and salt. Press into a 9-inch pie pan and bake for 8-10 minutes until golden and fragrant. Let cool for 10 minutes before pouring filling in.
From thecollegehousewife.com


CHOCOLATE, PECAN, AND PUMPKIN SEED PIE WITH... - ODD LITTLE …
Whisk in salt and ¼ cup molasses until smooth, then slowly add chocolate mixture, whisking constantly, until combined. Stir in half of toasted pecans and pumpkin seeds. Pour mixture into prepared crust. Arrange remaining pecans and pumpkin seeds evenly over filling. Bake pie until filling is set around the edges but jiggles slightly in the ...
From nbula-rising.tumblr.com


PUMPKIN-MILK CHOCOLATE PIE WITH GINGERSNAP CRUST - PLAIN.RECIPES
For the gingersnap crust, stir together the cookie crumbs, 2 tablespoons of the brown sugar, 1/4 teaspoon of the salt, and the butter until evenly combined and the mixture has the consistency of wet sand. Pour into the pie plate and, very evenly and firmly, pack the mixture into the base and up the sides of the pan, taking care to avoid too much buildup in the corner of the pan. Allow …
From plain.recipes


CHOCOLATE PECAN PUMPKIN PIE - A DASH OF SANITY
2017-11-22 In a medium mixing bowl, combine pumpkin, sweetened condensed milk, eggs, cinnamon, nutmeg, and ginger. Stir until well combined and pour over fudge layer in unbaked pie shell. Place in oven at 425 for 15 minutes. When 15 minutes is over, reduce oven temp to 350 and bake for another 50 minutes or until the center of the pie is not wiggly.
From dashofsanity.com


NO BAKE PUMPKIN PIE WITH GINGERSNAP CRUST - OH SWEET BASIL
2016-11-16 For the Crust. Preheat the oven to 350 degrees. In a bowl, combine the cookie crumbs, brown sugar, salt and butter. Stir to combine and press into a deep dish pie pan. Bake for 10 minutes and allow to cool completely.
From ohsweetbasil.com


CARAMELIZED PECAN PUMPKIN PIE WITH GINGERSNAP CRUST.
2016-11-17 Make the crust. Preheat oven to 350°. Melt 4 tablespoons butter and combine with gingersnap crumbs. Press into 9” pie dish and distribute uniformly along bottom and up sides. Bake for 9-10 minutes, until nicely golden. Remove from oven and let cool.
From kaleandcaramel.com


SOCAL-BASED COOKING, LIFESTYLE, DIY & DECOR BLOG | OH SO DELICIOSO
Whisk dry ingredients in a bowl, set aside. In mixer, beat eggs, pumpkin, and cream. Mix in dry ingredients. Pour pie filling unto hot crust and bake pie for about 45 minutes. During last 20 minutes of baking, cover crust with strips of foil or pie crust shield. Pro Tip: A couple things about baking the pie: You only want to bake until the ...
From ohsodelicioso.com


CHOCOLATE PUMPKIN PECAN PIE - A COOKIE NAMED DESIRE
2018-10-22 Start the chocolate pumpkin layer. Mix together the ingredients, except the chocolate. Mix until well combined. Add the chocolate to a small microwave-safe bowl and heat on 50% power for 30 seconds. Mix well. If the chocolate isn't fully melted, heat for another 30 seconds. Repeat until the chocolate is fully melted.
From cookienameddesire.com


KETO PUMPKIN PIE WITH PECAN CRUST - THERESCIPES.INFO
2020-11-18 Nov 18, 2020Filling: In a large bowl, beat the pumpkin puree, two whole eggs and one egg white, sweetener, molasses, almond milk, sugar, and seasonings. Once smooth, pour into the prepared crust. Raise the oven temp to 400° and bake for 10 minutes. Lower temp back to 350F and continue to bake until the center is set, about 40-50 minutes total.
From therecipes.info


SERVE PUMPKIN PECAN PIE WITH A GINGERSNAP CRUST - RUNNER'S WORLD
2013-12-20 'Tis the season to bake (and eat) lots of pie. Making a regular pie crust from scratch is fairly easy. Making this pie crust from scratch is …
From runnersworld.com


GINGERSNAP CRUST PUMPKIN PIE - DON'T SWEAT THE RECIPE
Preheat the oven to 375 degrees F. Cut the pumpkin in half. Remove the stem from the pumpkin and scrape out the pulp and seeds. Lay the pieces cut-side down on a baking sheet lined with aluminum foil. Rub vegetable oil all over the skin, pierce with a fork and bake until fork-tender, about 1 hour. Cool.
From dontsweattherecipe.com


GINGERSNAP PUMPKIN PIE | CHOCOLATE & CARROTS
Pour the pie filling into the crust and cover with a pie crust shell or foil to protect the crust. Bake on a baking sheet for 30 minutes. Remove and sprinkle the Pecan Streusel (recipe below) around the edges. Bake for another 40 minutes. Let cool for about an hour. Ingredients (Pecan Streusel Topping) from Southern Living
From chocolateandcarrots.com


GINGERSNAP PUMPKIN CREAM PECAN PIE - FARM FLAVOR RECIPE
Prepare Pecan Pie Filling: In a 4-cup glass measuring cup, gently beat egg, then stir in remaining ingredients except pecans, mixing until just combined. Stir in pecans. Set aside. Remove pie from the freezer and carefully pour pumpkin filling over the cream cheese layer. Loosely cover the top of pan with foil to protect crust from burning ...
From farmflavor.com


PECAN GINGERSNAP PUMPKIN PIE RECIPE - MAKEBETTERFOOD.COM
2012-10-26 Add to pecans and stir. Press this mixture evenly onto the bottom and up the sides of the unbaked pie crust. Remove pie crust from fridge and lightly sprinkle a clean work surface with flour. Using a rolling pin, roll out into a 10- to 12-inch circle. Place in a 9-inch pie pan, pressing dough down onto sides. Set aside. In a large saucepan ...
From makebetterfood.com


PUMPKIN PIE WITH A GINGERSNAP CRUST - FLAVOR MOSAIC
In a medium bowl, whisk together pumpkin, greek yogurt, sugar, salt, eggs, egg yolk, and pumpkin pie spice. Pour the pumpkin pie filling on top of the gingersnap crust and place the pie in the center of the oven. Bake for about 55 to 60 minutes or until the top browns slightly and the pie is set. Top with the pecans. Allow to cool before serving.
From flavormosaic.com


CHOCOLATE SWIRL PUMPKIN PIE WITH GINGERSNAP CRUST | FOODTALK
Preheat oven to 350 . Combine the crushed gingersnaps, brown sugar and melted butter. Press into a 9 inch pie pan. Bake for 10 minutes. In a large bowl, mix together the pumpkin puree, sweetened condensed milk, eggs, ginger, cinnamon, cloves and cardamom.
From foodtalkdaily.com


NO-BAKE MINI CHOCOLATE PUMPKIN PIES WITH A GINGERSNAP CRUST
2014-11-25 Pumpkin Pie: 1 can 15 oz organic pumpkin puree; 2 tsp cocoa powder; 1 tsp pumpkin pie spice; 1 tsp pure vanilla extract; 1/2 tsp cinnamon; 1/4 tsp salt; 2 tbsp light brown sugar or sweetener of choice to taste; 1 cup enjoy life mini chocolate chips
From cleaneatsandtreats.com


GINGERSNAP AND PECAN LAYERED PUMPKIN PIE RECIPE
2015-11-02 Preheat the oven to 350 degrees; Line a pie plate with the refrigerated pie crust; Fold and crimp the edges over; In a large bowl, mix the gingersnaps, pecans, powdered sugar and 1/4 cup of melted butter
From kidfriendlythingstodo.com


GINGERSNAP CRUST FOR PUMPKIN PIE : OPTIMAL RESOLUTION LIST
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes. Vegetarian Recipe. Vegetarian Burger Recipes Using Beans Air Fryer Indian Vegetarian Recipes Recipes With Beans Vegetarian ...
From recipeschoice.com


RECIPE FOR PECAN PUMPKIN PIE - THERESCIPES.INFO
1 cup chopped pecans 3 tablespoons butter Directions Step 1 Preheat oven to 375 degrees F (190 degrees C). Step 2 Beat the eggs, pumpkin , and half-and-half together in a mixing bowl until smooth. Stir in the sugar, flour, lemon zest, vanilla, salt, cinnamon, nutmeg, and allspice until evenly blended.
From therecipes.info


EASY PUMPKIN FUDGE RECIPE {WITH GINGERSNAP CRUST}
Combine the first four ingredients; press onto the bottom of a greased 13-in. x 9-in. baking pan. Bake at 350° for 8 minutes; cool completely. For filling, beat pudding mixes and milk in a bowl. Add pumpkin, cinnamon, ginger, cloves and nutmeg; mix well. Fold in whipped topping. Pour over crust. Chill for at least 4 hours.
From foodnewsnews.com


PUMPKIN GINGER PIE - THERESCIPES.INFO
Pumpkin Pie with Gingersnap Crust Recipe | Alton Brown tip altonbrown.com. Place on a half-sheet pan and bake until lightly browned, 10 to 12 minutes. Cool the crust at least 10 minutes before filling. Bring the pumpkin puree to a simmer over medium heat in a 2-quart saucepan. Cook, stirring occasionally, for 2 to 3 minutes, or until slightly ...
From therecipes.info


CRUMBLE TOPPING FOR PUMPKIN PIE - THERESCIPES.INFO
Pour filling into cooled pie shell. Bake until custard is puffed and just set, tenting with foil if crust is browning too quickly, about 33 minutes. Evenly distribute crumble topping over hot pie, crumbling any large clumps with fingers. Let pie cool completely on a wire rack, then refrigerate until cold and firm, at least 4 hours and up to ...
From therecipes.info


NO-BAKE PUMPKIN PIE WITH GINGERSNAP CRUST
Stir in pumpkin puree, cinnamon, ginger, and nutmeg. Spread evenly over gingersnap crust. If desired, garnish with pecan halves. Cover and refrigerate at least 5 hours or overnight. Helpful Hint. Instead of a mixer, you can use a food processor or blender to combine the filling ingredients for a pudding-type pie. To make such a pie even easier ...
From readersdigest.ca


Related Search