Miss American Pie Recipes
MISS AMERICAN PIE
A red, white, and blue dessert (with a title that just set half of you to humming that old Don McLean song about driving your Chevy to the levee, lol!) Great for American 4th of July, Flag Day, Memorial Day, or summer pool party. (Or change the name and use it for Britain, the Netherlands, France, Haiti....lots of red, white, & blue countries! ;o) Prep time includes two initial chilling periods, cook time includes final chill time.
Provided by winkki
Categories Pie
Time 5h
Yield 1 pie
Number Of Ingredients 6
Steps:
- Pour the blueberry pie filling into baked crust; chill for 20 minutes.
- Beat cream cheese in mixing bowl.
- Add powdered sugar, beat until smooth.
- Fold in the whipped topping.
- Spread cream cheese mixture on top of the blueberry pie filling; chill another 20 minutes.
- Gently spread the cherry pie filling on top of the cheese mixture.
- Chill at least 4 hours before serving.
Nutrition Facts : Calories 4103.4, Fat 167, SaturatedFat 124.1, Cholesterol 249.5, Sodium 936.3, Carbohydrate 635, Fiber 19.1, Sugar 421.2, Protein 26
MISS AMERICA CHERRY PIE
Eau Claire's Main Street doesn't see a lot of action 364 days out of the year: Only a few businesses dot the nearly mile-long stretch. But on the Fourth of July, the place is one big party as visitors roll in for the Cherry Festival parade and cherry-themed baking contest. Joyel Timmreck, 2014's grand-prize winner, turned over the recipe for her blue-ribbon cherry pie. She used to make it with blueberries, but Joyel tweaked it for the contest after a friend persuaded her to enter.
Provided by Food Network
Time 4h30m
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- Make the crust: Preheat the oven to 350 degrees F. Mix the crushed graham crackers and melted butter in a medium bowl. Press into the bottom and up the side of an 8-inch pie plate. Bake until lightly golden brown, 10 minutes. Let cool.
- Meanwhile, make the cream cheese filling: Beat the heavy cream with an electric mixer in a medium bowl until soft peaks form. Add the cream cheese and confectioners' sugar; beat until smooth.
- Make the cherry filling: Bring the cherries, granulated sugar, cornstarch and almond extract to a simmer in a medium saucepan over medium heat. Cook, stirring constantly, until thickened, about 8 minutes. Let cool completely.
- Pour half of the cherry filling into the pie crust; top with the cream cheese filling, then the remaining cherry filling. Sprinkle with sliced almonds. Refrigerate for 4 hours before serving.
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