Janettes Ice Cream Nutty Pie Recipes

JANETTE'S LIGHTER APPLE RUM RAISIN PIE

Steps:

• To make the crust, sift the flour, baking soda, sugar, and cinnamon into a medium-size mixing bowl. Add the oil, yogurt, and vinegar and stir gently just until combined. Press the dough into a ball and divide in 1/2. Flatten each piece into a disk, wrap in waxed paper and refrigerate for 1 hour.
• To make the filling, put the raisins in a medium-size bowl and pierce them with a fork so they will soak up the rum flavoring. Add the water and rum extract and stir to combine. Let stand at least 1 hour. Drain and return raisins to the bowl. In a saucepan, combine apple juice, apples, lemon juice, light brown sugar, granulated sugar, flour, cinnamon, and nutmeg. Cook over medium heat until the mixture has thickened, about 3 minutes. Add raisins and remove from the heat.
• Preheat the oven to 425 degrees F.
• On a lightly floured surface, roll out 1 piece of dough and fit it into a 9-inch pie plate. Add the filling. Roll out the remaining dough, fit it over the top of the pie, pinching the edges together to seal. Trim and crimp the edges. Pierce the top of the pie in a few places with a fork to make steam vents.
• Bake for 10 minutes at 425 degrees F. then reduce the oven to 325 degrees F. and bake until apples are tender and crust is browned, about 45 minutes. Place on a rack to cool. Cut into wedges and serve.

NUTTY BUDDY PIES

Steps:

• Mix all ingredients together in large bowl and then pour into 3 graham cracker crust and put in the freezer overnight and when time to serve drizzle magic shell chocolate harding over top. enjoy!

KARI'S EUDORA WELTY NUTTY PIE

Steps:

• Preheat oven to 375. Spread nuts evenly on the bottom of the 9 inch unbaked pie shell; set aside. In mixing bowl, mix melted butter, vanilla, and flour. Add salt. Add eggs and beat til thoroughly mixed. Add maple syrup, and skim milk. Mix well. Pour the filling over the walnuts in the unbaked pie shell. The nuts will float to the top, use a spatula to gently push them under the liquid. (Making sure they are well saturated with the mix will keep them from burning)
• Bake for 50 to 60 minutes, until a knife inserted in the center comes out clean. Allow to cool for 15 minutes before slicing. May be served with whipped cream. (note-Place in oven with care. I let the mix spill up onto the pie crust edge as I put in the oven. These spots of crust burned -- see picture).

EASY, NO-BAKE NUTELLA® PIE

Steps:

• Spread 1/4 cup of the hazelnut spread over the bottom of the graham cracker crust.
• Beat remaining hazelnut spread and cream cheese together in a bowl until smooth. Fold whipped topping into the cream cheese mixture; pour into the pie crust and spread evenly.
• Refrigerate until well chilled, 4 hours to overnight.

PEANUTTY ICE CREAM PIE

Steps:

• Combine the peanuts, butter and sugar; press onto the bottom and up the sides of a greased 9-inch pie plate. Cover and refrigerate for 15 minutes.
• In a large bowl, combine peanut butter and corn syrup. Add coconut and peanuts. Stir in ice cream just until combined. Spoon into crust.
• Cover and freeze overnight or until firm. Just before serving, sprinkle with mini candy-coated chocolate pieces, if desired.

CARAMEL NUT CRUNCH PIE

Steps:

• Preheat oven to 375°. Mix cookie crumbs and peanuts; stir in butter. Press onto bottom and up sides of a greased 9-in. pie plate. Bake until set, 10-12 minutes. Cool on a wire rack., Fold candy bars into ice cream; spread into prepared crust. Drizzle with caramel and fudge toppings. Loosely cover and freeze until firm, at least 8 hours. If not serving right away, cover securely after it's frozen firm. If desired, drizzle with additional caramel and fudge toppings before serving.

OREO ICE CREAM PIE RECIPE BY TASTY

Steps:

• For the Crust:
• Crush sandwich cookies in the food processor until fine crumbs form. Press into the bottom, and up the side of a nine-inch springform pan.
• Bake at 350'F for 10 minutes and set aside to cool.
• For the Ice Cream:
• Beat egg whites and sugar until stiff peaks form. Meanwhile, place chocolate, margarine and vanilla sugar into a double boiler (or the microwave) and stir until melted.
• Once melted, allow to cool slightly and add the seven yolks, mixing quickly so the yolks shouldn't cook. Mix until well combined.
• Fold chocolate mixture into the snow and pour over the crust. Freeze.
• For the Topping:
• Whip up the dessert topping until soft peaks form.
• Slowly add coffee and instant vanilla pudding until stiff.
• Place into a decorating bag with star tip and pipe rosettes on the top of the ice cream pie.
• Garnish with additional cookies and crumbs.
• Serve.