Star Spangled Pie Recipes

STAR-SPANGLED LEMON ICEBOX PIE

Steps:

• Preheat oven to 350°. Place cookies and sugar in a food processor; process until cookies are ground. Add melted butter; pulse just until combined. Press mixture onto bottom and up sides of an ungreased 9-in. pie plate. Bake 15-20 minutes or until lightly browned. Cool completely on a wire rack., In a large bowl, beat cream cheese, mascarpone cheese, lemon zest and lemon juice until smooth; gradually beat in milk., Spread into prepared crust. Refrigerate, covered, at least 4 hours or until filling is set. Top with berries before serving.

STAR SPANGLED PIE

Steps:

• 1. Coarsely chop the cookies to equal 1 1/4 cup.
• 2. In a small mixing bowl use a mixer and blend the softened cream cheese till fluffy. Add your sugar and lemon juice till well blended. Then lightly fold in your thawed whipped topping and cookies with a spatula.
• 3. Now fill your pie crust with the creamy mixture and garnish with sprinkles. Refrigerate or freeze for a couple of hours.
• 4. Slice and serve.

STAR SPANGLED CHERRY PIE

Steps:

• 1. Beat cream cheese until light and fluffy.
• 2. Add condensed milk and blend until smooth
• 3. Stir in lemon juice and vanilla and blend.
• 4. Pour into pie crust.
• 5. Chill 2-3 hours, then with pie filling, and serve.

STAR-SPANGLED FRUIT TART

Steps:

• Press cookie dough onto an ungreased 12-in. pizza pan. Bake at 350° for 10-15 minutes or until golden brown. Cool on a wire rack., In a small bowl, beat the cream cheese, sugar and extract until smooth. Spread over crust. In center of tart, arrange berries in the shape of a star; add a berry border. Refrigerate until serving.

STAR SPANGLED PIE

Steps:

• Mix cream cheese, sugar and lemon juice with electric mixer until blended; gently fold in whipped topping.
• Fold in chopped cookies. Spoon into crust.
• Refrigerate 3 hours or overnight. Garnish with confetti sprinkles just prior to serving. Refrigerate leftovers.

STAR SPANGLED MOUSSE PIE

Steps:

• Place chocolate morsels in a small microwave-safe bowl. Microwave on high for 20 seconds. Microwave at additional 10-second intervals, until smooth when stirred.
• Spread melted chocolate evenly in bottom of pastry shell; set aside.
• Place 1 cup white morsels and milk in a small microwave-safe bowl. Microwave on medium-high for 1 minute. Microwave at additional 10-second intervals, until smooth when stirred.
• Cool 5 minutes.
• Beat cream cheese and sugar in a mixing bowl until smooth.
• Beat in orange peel and melted white morsels. Fold in whipped cream. Spread into crust.
• Arrange strawberry halves and blueberries on top of pie.
• Place shortening and remaining white morsels in a small, heavy duty plastic bag. Microwave on medium-high for 20 seconds; knead bag to mix.
• Microwave at additional 10-second intervals, kneading until smooth.
• Cut a very small hole in corner of bag; squeeze to drizzle over pie.
• Refrigerate for at least 1 hour. Store in refrigerator.