The Easiest Way to Make Pieposted in Sweets by Kathy Maister, Jessica Howard
No-Bake Chocolate Cheese Cake PieAll beginner cooks are terrified of making a pie. If you have zero experience at pie making, a frozen or "no-bake" pie recipe (using a pre-made crust) is a good place to start. (The ten no-bake pies listed below are all perfect recipes for a beginner cook!) Buying or Making The Crust Many ice cream pies or no-bake pies call for a graham cracker crust. You can buy a graham cracker pie shell in the baking section of the grocery store or try making a graham cracker crust yourself. (These cracker crusts can also be made with many other sweet cracker/cookies like oreo cookies, ginger snaps, vanilla wafers, etc.) ![]() Or you can buy a ready-made pie shell, usually found in the freezer section of the grocery store. These pie shells will have to get baked and cooled before filling them. For those of you ready to tackle the pie dough making challenge, our friend Heidi at the Ward Street Bistro has a wonderful pie crust recipe that does not require "rolling out" the dough.
This "Press in the Pan" pie dough recipe looks great for anyone intimated by a rolling pin! Easy Pie Recipes: Ice Cream Pie
Pudding Pies Frozen
Lemonade Pie Nutter
Butter Frozen Pie Frozen
Oreo Pie Frozen
Blueberry Pie Chocolate Fudge Pie
No-Bake
Chocolate Peanut Banana Tofu Pie No-Bake Mango
Pie How to Peel a MangoNo-Bake Key Lime Pie Easy Coconut Banana Cream Pie takes just 20 minutes to make! This pie will need 4 hours in the refrigerator to set. It's worth the wait! My No-Bake Chocolate Cheese Cake Pie (shown above) is a rich chocolaty cheese cake pie that will quickly become a family favorite. It does involves whipping your own heavy cream. (For a quick review on whipping cream, check out my post on How to Make Whipped Cream) If you are new to startcooking, or are a regular visitor here, please consider subscribing for free. 5 commentsHow I would love to have tried those Pumpkin Pies! My Pumpkin Pie recipe would be so much better done in a home made pie crust, BUT I must say that making pie crust from scratch is one of the most intimidating cooking task a beginner could do. It does take skill and cooking know-how to get it right. It is all about the "feel" of the dough. An experienced baker will even know how to make adjustments for baking on a humid day. Making your own Graham Cracker Crust is a good beginning, and the success rate is very high. You can substitute the sugar with honey or maple syrup. Happy Driving Shaula! (To follow Shaula and Neil's adventure, head on over to Your Mileage May Vary and see what they are up to!) Kathy, I know what you mean: my mother instilled a life-long terror of making pie crust in me. But you /wouldn't/ have liked to try my pumpkin pies,I promise you. We couldn't buy pre-cooked cans of pumpkin in Japan,so we had to cook down kabocha, the native Japanese pumpkins, to make the filling completely from scratch. Kabocha has an edible peel, which we left on...but the combination of the orange flesh with the dark green peel turned our filling completely brown. All of the Japanese people at the event called it "gravy pie" and they were afraid to try it! I wound up giving whole pies away as door prizes (to other foreigners) at the end of the night because we were still up to our ears in pies! I LOVE your graham cracker crust recipe--and especially the tip to roll a can over a zip lock bag of the cookies. (I really love that I *always* learn new things here!) (And thank you for the driving wishes. You are too sweet!) Nancy for all you pie lovers, please visit the American Pie Council website at www.piecouncil.org and join up! the 2009 National Pie Championships will be held next April in Orlando, Florida. Watch us on Food Network next month! Thanks Nancy! It sounds like it is going to be a lot of fun! Post a Comment0 trackbacks |
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Shaula
Some of the best pie crust I've ever eaten was in Japan. For a work project (long story), my two (male) colleagues and I baked 36 pumpkin pies from scratch over 5 days (after work, in 4 gas ovens, in a community center).
The men volunteered to do the pie crust: they were as meticulous with the measurements and the instructions not to overwork the dough as if they were working with high explosives. And the crust was remarkable!
I suppose the moral to the story there is that if I actually paid attention to the recipes I'm allegedly following, my food would turn out better, too!
I find that most of the pre-made pie crusts in the stores have ingredients that I don't want or are too high in sugar. I keep meaning to experiment with phylo pastry...I'm sure there's got to be a good way to rig it up into easy, sugar-free pastry crust, too.
I think your suggestions for freezer and refrigerator pies are thoughtful and timely. Who wants to turn on the oven in summer weather? But it is still nice to be able to offer guests a refreshing dessert.