FOUR-FLAVOR SHEET PAN PIE
A clever sheet pan hack gives you quadruple the Thanksgiving pie fun (and saves the time and effort of making four individual pies). Apple, cherry, pumpkin and pecan coexist peacefully in one giant slab that feeds a crowd.
Provided by Food Network Kitchen
Categories dessert
Time 2h
Yield 16 to 18 servings
Number Of Ingredients 26
Steps:
- For the crusts: Preheat the oven to 350 degrees F. Unroll 3 of the pie crusts on a lightly floured work surface. Stack them on top of each other. Roll out the thick, layered dough to a 15-by-21-inch rectangle. Press into a rimmed baking sheet so that the crust comes up the sides and hangs over slightly. This will be the bottom crust. Chill until ready to use, at least 30 minutes.
- Use the remaining crust for the top of the pie. Unroll it on a lightly floured work surface and roll it to a 14-by-18-inch rectangle. Cut the dough in half so you have two 7-by-9-inch pieces. One half will be the top crust for the apple portion of the pie. Cut the other half into 1-inch diagonal strips to use for the lattice on the cherry pie. Place the rectangle and strips on a parchment-lined baking sheet and chill until ready to use.
- For the apple pie: Toss the apples in a medium bowl with the sugar and lemon juice. Melt the butter in a large skillet over medium-high heat, add the apples and cook, stirring occasionally, until tender, about 10 minutes. Stir in the flour, cinnamon and a pinch of salt and cook until thickened, about 1 minute more. Cool completely.
- For the sour cherry pie: Place the cherries in a medium bowl. Whisk 1/4 cup cherry juice with the cornstarch in a small saucepan until completely smooth. Add the remaining cherry juice and sugar and bring to a boil over medium-high heat. Cook, whisking constantly, until thick and glossy, about 30 seconds. Pour the sauce over the cherries and gently fold to combine. Cool completely.
- For the pumpkin pie: Whisk together the pumpkin, evaporated milk, sugar, pumpkin pie spice and the egg and in a medium bowl until smooth. Set aside.
- For the pecan pie: Whisk together the brown sugar, corn syrup, butter, vanilla, eggs and a pinch of salt in a medium bowl until smooth. Fold in the pecans and set aside.
- Once all fillings are made, begin assembling the pie. Remove both baking sheets with dough from the refrigerator.
- Visualize the sheet pan is divided in half lengthwise and then crosswise so you have 4 equal quadrants. Each quadrant will hold a different pie filling. Prick the bottom crust all over with a fork.
- Add the pie fillings in this order: Add the apple pie filling to the upper left quadrant of the crust; spread it to cover a 7-by-9-inch rectangle. Moving counter clockwise, pour the pumpkin filling right under the apple pie filling and spread it the same size as the apple filling. Spread out the cherry filling next to the pumpkin filling. Fill the top right empty space with the pecan filling.
- Cover the apple pie quadrant with the reserved rectangle of dough. Lay the pie strips out diagonally over the cherry pie quadrant. Press any remaining strips of dough around the edge of the pie to thicken the rim. Crimp the edge of the pie, making sure to incorporate and crimp together the dough from the apple quadrant. Brush the edges and the dough on top of the pie with egg and sprinkle with turbinado sugar. Cut decorative slits in the apple pie crust.
- Bake until all pies are set and the crust on the apple pie and cherry pie is golden brown and crisp, 55 minutes to 1 hour 5 minutes.
FOUR LAYER PIE
This is 1 of my late wife's recipes. She was a member on Just A Pinch.com http://www.justapinch.com/me/mbf Brenda Kay Friley...May 27, 1965 - September 19, 2012 We was married on October 9, 2010...pictures of our wedding is in my photo album
Provided by Rev BJ Friley
Categories Pies
Time 30m
Number Of Ingredients 11
Steps:
- 1. Preheat oven to 375 degrees F
- 2. 1ST LAYER...Melt butter in pie plate
- 3. Stir in flour and pecans
- 4. Press out to form crust
- 5. Bake at 375 degrees F until brown; approximately 30 minutes
- 6. NOTE: Be sure to completely cool before adding 2nd layer
- 7. 2ND LAYER...In a mixing bowl - Cream sugar and cheese
- 8. Add the Cool Whip
- 9. Blend this well then lay in crust
- 10. 3RD LAYER...In a seperate mixing bowl - Beat both ingredients together; mix well
- 11. Let this mixture stand for 5 minutes
- 12. Spread over the cream cheese layer
- 13. 4TH LAYER...Spread remainer of Cool Whip
- 14. Sprinkle with finely chopped pecans
- 15. (optional) Place in fridge if desired
- 16. Put in freezer before serving
EASY FOUR-LAYER CHOCOLATE DESSERT
Out of all the easy chocolate desserts I make, these nutty, chocolaty layered treats have become my family's favorite. I make sure to whip up my mom her very own batch, since she loves this chocolate delight so much! -Kristen Stecklein, Waukesha, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 15 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 350°. Place flour in a small bowl; cut in butter until crumbly. Stir in 1/2 cup walnuts. Press onto bottom of an ungreased 13x9-in. baking dish. Bake until light golden brown, 12-15 minutes. Cool completely on a wire rack., In a small bowl, beat cream cheese and confectioners' sugar until smooth; fold in 1 carton whipped topping. Spread over crust. In a large bowl, whisk milk and pudding mix for 2 minutes. Gently spread over cream cheese layer. Top with remaining whipped topping. Sprinkle with chocolate chunks and remaining walnuts. Refrigerate until cold., Cut into bars. Just before serving, drizzle with chocolate syrup.
Nutrition Facts : Calories 434 calories, Fat 26g fat (15g saturated fat), Cholesterol 36mg cholesterol, Sodium 195mg sodium, Carbohydrate 46g carbohydrate (27g sugars, Fiber 2g fiber), Protein 5g protein.
4 LAYER DELIGHT
Quick, easy, delicious...what more could you ask for?!
Provided by Penny R
Categories Chocolate
Number Of Ingredients 15
Steps:
- 1. Mix and spread first layer in a 13x9 pan. Bake at 350 degrees for 20 minutes. Let cool completely.
- 2. Mix and spread second layer over baked first layer.
- 3. Mix third layer well and spread over second layer.
- 4. Top with Cool Whip, and chopped nuts (optional). Refrigerate several hours before serving.
4 LAYER PIE
This dessert used to be the hit of our "Young Married" Sunday School Class potlucks and it is still a delicious dessert today! This is a very versatile dessert as you can really use any flavor of pudding you like. I have used lemon, butterscotch, and banana cream in the past and they have turned out really well. You could also combine two like chocolate and banana cream or create your own! I have posted the original recipe though.
Provided by Sooz Cooks
Categories Dessert
Time 7h
Yield 10 serving(s)
Number Of Ingredients 11
Steps:
- 1st Layer:.
- Cut together the powdered sugar, flour and margarine. Press into a 9 X 13 pan and bake for 35 minutes. Allow to cool for at least 15 minutes.
- 2nd Layer:.
- Beat cream cheese, powdered sugar, and cool whip to mix well and spread on cooled 1st Layer crust.
- 3rd Layer:.
- Mix the puddings and milk as directed on the box and spread on top of the 2nd layer. Cover and refrigerate for 6 hours. Passive cooking time includes time to refrigerate.
- 4th Layer:.
- Before serving, cover with remaining cool whip.
Nutrition Facts : Calories 543.2, Fat 32.2, SaturatedFat 15.7, Cholesterol 35.2, Sodium 554.9, Carbohydrate 57.7, Fiber 0.9, Sugar 35.5, Protein 6.8
FOUR LAYER DELIGHT
Make and share this Four Layer Delight recipe from Food.com.
Provided by Connie Maple
Categories Dessert
Time 1h
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Mix first thee ingredients.
- Add fine chopped pecans.
- press into 9x13 pan.
- Bake shell at 350 for 15 min.
- Soften cheese, then blend in sugar and Cool whip.
- Spread over cooled crust.
- Make pudding as directed.
- I like cooked pudding best but you can use instant.
- You can also use 2 small packages.
- And any other flavor you like.
- Spread on top.
- You can sprinkle chopped pecans or chocolate ants on top.
- Refrigerate.
LEAP DAY 4-LAYER PIE RECIPE BY TASTY
Leap Day only comes around once every 4 years. That means we have to make up for everything we could be eating if we had that extra day every year. Enter the 4-Layer Pie: each layer, separated by pizza dough, is a different course: garlic knots, spinach dip, pasta bake, and a giant cookie base. Don't @ us, just dig in!
Provided by Betsy Carter
Categories Dinner
Yield 12 servings
Number Of Ingredients 30
Steps:
- Preheat the oven to 400˚F (200˚C). Line a baking sheet with parchment paper.
- Unroll 1 tube of pizza dough and cut in half crosswise. Loosely shape into 2 8-inch (20 cm) circles, trimming off the corners if necessary. Transfer the dough rounds to the prepared baking sheet, spacing at least 1 inch (2.5 cm) apart.
- Bake the pizza dough rounds for 15 minutes, until light golden brown. Let cool completely.
- Make the garlic oil: In a liquid measuring cup or small bowl, stir together the olive oil, garlic powder, Italian seasoning, salt, red pepper flakes, and parsley until combined. Set aside.
- Unroll 2 more tubes of pizza dough and cut both in half crosswise. Reserve 1 half for later. Cut the 3 remaining halves crosswise into 8 strips each, for a total of 24. Tie each strip into a knot and place in a large bowl.
- Pour the garlic oil over the dough knots and toss to coat completely. Set aside.
- Make the pasta bake: In a separate large bowl, mix together the ricotta, egg, marinara sauce, and Parmesan cheese until combined. Add the penne, sliced pepperoni, and mozzarella and mix until well incorporated. Set aside.
- Make the sprinkle cookie dough: In a medium bowl, mix together the sugar cookie dough and sprinkles until the sprinkles are evenly distributed. Set aside.
- Assemble the pie: Grease an 8-inch wide and 5-inch tall Dutch oven with nonstick spray.
- Arrange the dough knots evenly in the bottom of the Dutch oven. Sprinkle the mozzarella cheese over the dough.
- Unroll the remaining package of pizza dough. Cut in half crosswise. Use the dough to line the walls of the Dutch oven, letting it hang over the edge by ½ inch. Use the reserved half piece of dough to patch together any gaps. Allow the bottom edge of the dough to overlap the shredded mozzarella, so there is no gap.
- Spread the spinach-artichoke dip over the shredded cheese in an even layer. Place one of the baked dough rounds on top of the dip, trimming to fit as needed.
- Add the pasta bake mixture on top of the pizza dough round and spread in an even layer. Top with the whole pepperoni. Place the remaining baked dough round on top, trimming to fit as needed. Fold the overhanging dough over the baked dough round.
- Spread the sprinkle cookie dough in an even layer over the pizza dough. Arrange the chocolate sandwich cookies on top.
- Bake the pie for 45-50 minutes, until the cookie is golden brown around the edges.
- While the pie is baking, make the garlic butter: Combine the butter, garlic and salt in a small bowl. Microwave in 30-second intervals, until the butter is melted.
- Let the pie cool for 40 minutes. Run a knife around the edge of the Dutch oven and carefully invert the pie onto a serving platter. Brush the top of the pie with the garlic butter and sprinkle with the Parmesan cheese and parsley.
- Slice the pie and serve with the warm marinara and whipped cream alongside.
- Enjoy!
Nutrition Facts : Calories 1323 calories, Carbohydrate 167 grams, Fat 55 grams, Fiber 6 grams, Protein 37 grams, Sugar 40 grams
FOUR LAYER DELIGHT
This is great dessert for any time of year. You can easily change the flavor by substituting a different pudding in place of the butterscotch (we also like chocolate a lot).
Provided by JTEXAS
Categories Desserts Custards and Pudding Recipes
Time 45m
Yield 15
Number Of Ingredients 8
Steps:
- Preheat oven to 300 degrees F (150 degrees C). Coat a 9x13 inch baking dish with cooking spray.
- In a bowl, cream together margarine with 1/4 cup confectioners' sugar. Mix in flour and 1 cup pecans. Press into prepared dish.
- Bake in preheated oven 15 minutes, until very lightly browned. Cool completely.
- In a bowl, cream together cream cheese with remaining 1 cup confectioners' sugar. Fold in half the whipped topping. Spread over cooled crust.
- Stir together pudding mix and milk and allow to set up slightly. Spread over cream cheese layer. Top with remaining whipped topping and sprinkle with remaining nuts. Keep refrigerated.
Nutrition Facts : Calories 342.9 calories, Carbohydrate 35.2 g, Cholesterol 20.3 mg, Fat 20.6 g, Fiber 1 g, Protein 4.4 g, SaturatedFat 7.9 g, Sodium 332.6 mg, Sugar 23.3 g
FOUR-LAYER CHOCOLATE DESSERT
With creamy layers in a big 13x9-in. pan, this simple dessert is tailor-made for a buffet table. I like to add a sprinkling of toasted slivered almonds on top for the finishing touch. -Linda Knoll, Jackson, Michigan
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 15 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 350°. Place flour in a bowl; cut in butter until crumbly. Stir in pecans. Press onto the bottom of an ungreased 13x9-in. baking dish. Bake until lightly browned, 15-20 minutes. Cool on a wire rack., In a small bowl, beat cream cheese and confectioners' sugar until smooth; fold in whipped topping. Spread over crust., In a large bowl, whisk milk and pudding mixes 2 minutes. Let stand 2 minutes or until soft-set. Gently spread over cream cheese layer. Top with whipped cream; sprinkle with almonds. Refrigerate until cold.
Nutrition Facts : Calories 450 calories, Fat 31g fat (15g saturated fat), Cholesterol 67mg cholesterol, Sodium 353mg sodium, Carbohydrate 40g carbohydrate (21g sugars, Fiber 2g fiber), Protein 7g protein.
More about "four layer pie recipes"
FOUR-LAYER PECAN PIE | MRFOOD.COM
From mrfood.com
4/5 (39)Estimated Reading Time 1 minCategory Pies
- Preheat oven to 375 degrees F. Unroll pie crust and place in a 9-inch deep dish pie plate, pressing crust firmly into plate.
- In a medium bowl, combine cream cheese, 1/4 cup sugar, 1 teaspoon vanilla extract, and 1 egg. Beat at low speed until smooth; set aside.
- In another medium bowl, beat 3 eggs. Add remaining sugar, the corn syrup, and remaining vanilla; mix well.
- Spread cream cheese mixture in pie crust. Sprinkle with pecans and slowly pour corn syrup mixture over pecans.
HOMEMADE 4-LAYER PIE RECIPE | RECIPES.NET
From recipes.net
Ratings 1Category Pie & PastryServings 12
- Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
- Unroll 1 tube of pizza dough and cut in half crosswise. Loosely shape into two 8-inch circles, trimming off the corners if necessary. Transfer the dough rounds to the prepared baking sheet, spacing at least 1 inch (2.5 cm) apart.
FOUR LAYER PIE – VINTAGE.RECIPES
From vintage.recipes
- Melt butter, mix in flour and pecans – pat into 2-quart pan. Bake at 350-degrees for 15 minutes or until light cream color (Don’t brown). Cool.
3 LAYER PIE RECIPE : TOP PICKED FROM OUR EXPERTS
From recipeschoice.com
FOUR-LAYER LEMON PIE - BIGOVEN.COM
From bigoven.com
FOUR-LAYER CHOCOLATE PIE RECIPE | CDKITCHEN.COM
From cdkitchen.com
THE BEST FOUR LAYER DESSERT - BEST RECIPES IDEAS AND COLLECTIONS
From delishcooking101.com
FOUR-LAYER PECAN PIE RECIPE | RECIPE | PECAN PIE, RECIPES, PIE RECIPES
From pinterest.com
FOUR LAYER PIE RECIPE | COOKBOOK CREATE
From cookbookcreate.com
FOUR-LAYER LEMON PIE RECIPE | RECIPELAND
From recipeland.com
FOUR-LAYER PIE | NEWS | CMT
From cmt.com
MR. FOOD: FOUR-LAYER PECAN PIE - KOAM
From koamnewsnow.com
FOUR-LAYER LEMON PIE RECIPE - BAKERRECIPES.COM
From bakerrecipes.com
MR. FOOD: FOUR-LAYER PECAN PIE - KOAM
From koamnewsnow.com
FOUR (4) LAYER PIE - RECIPE - COOKS.COM
From cooks.com
DELIGHTFUL BLUEBERRY 4 LAYER PIE – CATHERINE'S PLATES
From catherinesplates.com
FOUR LAYER DESSERT | JENNIFER COOKS
From jennifercooks.com
4 LAYER PIE | TASTY KITCHEN: A HAPPY RECIPE COMMUNITY!
From tastykitchen.com
FOUR LAYER DELIGHT RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
4 INGREDIENT IMPOSSIBLE PIE (NO BUTTER OR OIL) - KIRBIE'S CRAVINGS
From kirbiecravings.com
FOUR LAYER PEANUT BUTTER CHOCOLATE PIE - GRACE J SILLA
From fashionedible.com
4 LAYER PIE — JO SHETLEY + CO
From joshetleyandco.com
FOUR LAYER PIE FOOD - HOMEANDRECIPE.COM
From homeandrecipe.com
FOUR LAYER PECAN PIE - MY RECIPE MAGIC
From myrecipemagic.com
ASTRAY RECIPES: FOUR-LAYER LEMON PIE
From astray.com
4 LAYER PIE | BETTY'S RECIPES | TEMPLE TEXAS
FOUR LAYER PUMPKIN CHEESECAKE RECIPE - BAKERRECIPES.COM
From bakerrecipes.com
4 LAYER JELLO RECIPE : TOP PICKED FROM OUR EXPERTS - RECIPESCHOICE
From recipeschoice.com
FOUR LAYER PIE - BIGOVEN.COM
From bigoven.com
FOUR-LAYER PECAN PIE | RECIPE | PECAN PIE RECIPE, DESSERTS
From pinterest.com
FOUR LAYER PIE RECIPE RECIPES ALL YOU NEED IS FOOD - STEVEHACKS
From stevehacks.com
FOUR-LAYER PECAN PIE | KEEPRECIPES: YOUR UNIVERSAL RECIPE BOX
From keeprecipes.com
4 LAYER PIE RECIPE - COOKEATSHARE
From cookeatshare.com
OREO FOUR LAYER DESSERT RECIPE - BELLE OF THE KITCHEN
From belleofthekitchen.com
4-LAYER CHOCOLATE PIE - RECIPE - COOKS.COM
From cooks.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Related Search