Dollys Pie Crust Recipes

HELLO DOLLIES I

Hello Dollies I image

This is an old recipe. They a very rich and decadent bar type cookie also knows as 'Seven Layer Bars'.

Provided by Pat

Categories Desserts Cookies Bar Cookie Recipes

Time 45m

Yield 24

Number Of Ingredients 7

Ingredients

2 cups graham cracker crumbs
¼ cup white sugar
½ cup butter, melted
1 cup semisweet chocolate chips
1 cup flaked coconut
1 cup chopped pecans
1 (14 ounce) can sweetened condensed milk

Steps:

Preheat oven to 325 degrees F (165 degrees C).
Combine the graham cracker crumbs, sugar and melted butter. Press into the bottom of an 9x9 inch baking pan. Layer the chocolate chips, coconut and pecans over the crumbs. Pour the sweetened condensed milk over the top.
Bake at 325 degrees F (165 degrees C) for 25 to 30 minutes. Let cool and cut into squares.

Nutrition Facts : Calories 203 calories, Carbohydrate 23 g, Cholesterol 15.7 mg, Fat 12.2 g, Fiber 1.4 g, Protein 2.6 g, SaturatedFat 5.8 g, Sodium 99.9 mg, Sugar 18.3 g

DOLLY'S PIE CRUST

Dolly's Pie Crust image

My Mother makes THE BEST pies of anybody I know. She found this recipe in the KC Star many, many years ago and it has become her signature pie/cobbler dough. Fresh lard from the butcher is what makes this "The Ultimate" pie dough recipe.

Provided by CindiJ

Categories Dessert

Time 10m

Yield 4 crusts

Number Of Ingredients 7

Ingredients

4 cups flour
1 teaspoon salt
1/4 cup sugar
1 1/2 cups lard
1 egg, beaten
1 tablespoon vinegar
1/2 cup water, iced

Steps:

Mix all dry ingredients in large mixing bowl. Cut in lard until fine crumbs appear. DO NOT OVER DO THIS STEP.
In separate bowl mix together the beaten egg, vinegar and cold water (the colder the better). Add this to the above dry crumb mixture and bring dough together in a ball form.
Remove from bowl and shape into large disc shape. Double wrap with plastic wrap and refrigerate for 1-2 hours. Unwrap and place disc on lightly floured board. Cut into 4 wedges and re-wrap 2 wedges and return to refrigerator.
Roll dough out to desired size and continue with your pie.
This freezes wonderfully for future use. If you do freeze, make sure to double wrap and place in a freezer bag. Try to use within 8 weeks for best results. If you store in refrigerator, use within a week.

Nutrition Facts : Calories 1215.8, Fat 79.3, SaturatedFat 30.7, Cholesterol 125.9, Sodium 602, Carbohydrate 108, Fiber 3.4, Sugar 12.9, Protein 14.5

HELLO DOLLY PIE (KARLIE GEISLER) RECIPE

Hello Dolly Pie (Karlie Geisler) Recipe image

Provided by LADONMANK

Number Of Ingredients 6

Ingredients

1 ready to use graham cracker crust
1 can sweetened condensed milk
1/2 cup semi-sweet chocolate chips
1/2 cup butterscotch chips
1/2 cup shredded coconut
1/2 cup choped pecans

Steps:

Layer graham cracker crust with chocolate chips and butterscotch chips. Add coconut and pecans. Pour sweetened condensed milk over chips. Bake at 350 for 30 minutes or until brown. Cool Before serving.

HELLO DOLLIES

Hello Dollies image

Bar cookies are always brilliant, but these Hello Dollies are extra brilliant because salty Ritz crackers add balance to an otherwise strictly sweet treat.

Provided by Erin Renouf Mylroie

Number Of Ingredients 7

Ingredients

35 Ritz crackers smashed into small crumbs, plus 8 additional crackers, crushed, divided
¼ cup (57 g) unsalted butter, melted
1 cup (168 g) semisweet chocolate chips
1 cup (168 g) peanut butter or butterscotch baking chips
1 cup (109 g) chopped pecans, walnuts, or macadamia nuts
1 cup (186 g) sweetened shredded dried coconut
6 oz. (180 ml) sweetened condensed milk

Steps:

Preheat the oven to 350°F (175°C). Line an 8 x 8-inch (20 x 20-cm)or 9 x 9-inch (23 x 23-cm) baking dish with parchment paper.
In a large bowl, combine the crumbs from 35 smashed crackers and melted butter. Press the mixture into the bottom of the baking dish. Sprinkle the chocolate chips, peanut butter chips,nuts and coconut over the cracker layer. Drizzle the condensed milk over the top, trying to make it reasonably even. I use a spoon and slowly drizzle the milk, spoonful by slow spoonful. Sprinkle the remaining crushed crackers over the top of the milk.
Bake for about 25 minutes, or until the coconut is golden brown and the edges are nicely toasted. Let the bars cool for at least an hour. Cut into small triangles by first cutting 9 squares, the cutting each square in half on the diagonal to get 18 triangles.Store the bars in the fridge.

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