VANILLA CUSTARD PIE
My grandmother passed down this recipe to my mother, who in turn passed it down to me. Now my daughter is making it for her family. With a graham cracker crust, custard filling and meringue topping, this pie was one of my favorites when I was growing up and it still is today.
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 8 servings.
Number Of Ingredients 16
Steps:
- Preheat oven to 350°. Combine the graham cracker crumbs, brown sugar and butter; press onto the bottom and up the sides of an ungreased 9-in. pie plate. Bake until lightly browned, 8-10 minutes. Cool on a wire rack., In a small saucepan, combine the sugar, flour and salt. Stir in milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Stir a small amount of hot filling into egg yolks; return all to the pan. Bring to a gentle boil, stirring constantly; cook and stir 2 minutes longer. Remove from the heat. Gently stir in vanilla. Pour into crust., In a small bowl, beat the egg whites, vanilla and cream of tartar on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff peaks form. Spread over hot filling, sealing edges to crust. Sprinkle with graham cracker crumbs. , Bake until golden brown, 15 minutes. Cool on a wire rack for 1 hour. Refrigerate for at least 3 hours before serving.
Nutrition Facts : Calories 299 calories, Fat 13g fat (7g saturated fat), Cholesterol 82mg cholesterol, Sodium 367mg sodium, Carbohydrate 42g carbohydrate (29g sugars, Fiber 1g fiber), Protein 5g protein.
GRAHAM CRACKER (OR VANILLA WAFER) PIE CRUST
I found this recipe in the first issue of Cooking Light and it really is great. Adding the egg white is a brilliant idea! Holds together very well. I am diabetic so I love the reduced sugar and reduced fat content.
Provided by Joanne Bryant
Categories Pie
Time 18m
Yield 1 pie crust, 8 serving(s)
Number Of Ingredients 8
Steps:
- In a food processor, combine crumbs (either graham cracker or vanilla wafer), sugar and butter.
- Pulse until blended.
- Add egg white and pulse until evenly moistened.
- Press into a 9" pie plate.
- Bake at 375 degrees for 8-10 minutes.
- Cool completely before using.
VANILLA WAFER-ALMOND PIE CRUST
Make and share this Vanilla Wafer-Almond Pie Crust recipe from Food.com.
Provided by skat5762
Categories Dessert
Time 17m
Yield 1 pie crust
Number Of Ingredients 5
Steps:
- Preheat oven to 350-degrees.
- Process cookies in food processor until finely ground.
- Combine crumbs, butter, salt, vanilla and almonds, stirring until crumbs are moistened.
- Press mixture evenly across 9-inch pie plate.
- Bake crust until crisp, about 7 minutes.
- Let cool completely before filling.
- Crust may also be wrapped tightly in plastic and frozen up to one month.
Nutrition Facts : Calories 1862.3, Fat 122.4, SaturatedFat 49.7, Cholesterol 152.7, Sodium 1150.2, Carbohydrate 177.9, Fiber 8.9, Sugar 2.3, Protein 18.6
VANILLA WAFER CRUST
This is an unbaked crumb crust. Very easy.
Provided by Carol
Categories Desserts Pies 100+ Pie Crust Recipes Crumb Crusts
Yield 8
Number Of Ingredients 2
Steps:
- Combine wafer crumbs and butter or margarine together thoroughly. Press into 9 inch pie plate. Chill until set.
Nutrition Facts : Calories 227.4 calories, Carbohydrate 24 g, Cholesterol 20.3 mg, Fat 14.2 g, Fiber 0.7 g, Protein 1.5 g, SaturatedFat 6.5 g, Sodium 157.7 mg
UNCLE BILL'S CRISPY WRAP SANDWICH
Warm weather is now upon us and this open faced sandwich is easy to make, tasty and healthy for you. Eat one or two of these delightful sandwiches with your dinner or just as a soup and sandwich meal.
Provided by William Uncle Bill
Categories Lunch/Snacks
Time 15m
Yield 2-4 serving(s)
Number Of Ingredients 17
Steps:
- Crispy wraps are purchased already washed and ready to use.
- In a large bowl, add spinach, chicken, carrot, cauliflower, sweet red pepper, onion, celery, chick peas, black olives, tomato, salt and black pepper; toss to mix well.
- In a small bowl, whisk together olive oil and cider vinegar.
- Pour dressing over the filling mixture and toss lightly to coat well.
- Divide mixture evenly into 4 equal amounts.
- Spoon into four crispy wraps.
- Sprinkle grated cheese over each crispy wrap.
- You may pick up the open sandwich wrap and eat it or cut into pieces if this suits you best.
- NOTE: You can also use red kidney beans instead of chick peas.
- You can also use canned solid tuna preserved in water instead of chicken.
- You may also make a dressing using 1/2 cup of mayonnaise and 1 teaspoon of freshly squeezed lemon juice.
- Adjust the amount of dressing you use to suit your taste.
- SECOND NOTE:.
- CRISPY WRAPS are the newest grown lettuce, a cross between Romaine Lettuce and Iceberg lettuce. You can use Romaine Hearts if you are not able to get CRISPY WRAPS as they are sold by that name.
- If using Romaine Hearts, just break or cut off the heavy stem and use only the tender leaves as the wrap. These tender leaves are boat shaped and that is where you place the filling.
Nutrition Facts : Calories 742.6, Fat 58.7, SaturatedFat 13.3, Cholesterol 73.8, Sodium 1270.6, Carbohydrate 27.3, Fiber 7.1, Sugar 6.2, Protein 28.1
VANILLA WAFER CRUST
Make and share this Vanilla Wafer Crust recipe from Food.com.
Provided by Kittencalrecipezazz
Categories Dessert
Time 11m
Yield 1 (9-inch pie)
Number Of Ingredients 4
Steps:
- In a bowl mix together all ingredients.
- Press into an even layer against bottom and sides of a 9-inch pie plate.
- Bake in a preheated 375 degree F oven for 6-8 minutes.
- Cool before filling.
Nutrition Facts : Calories 1657.8, Fat 92.6, SaturatedFat 41, Cholesterol 122, Sodium 1061.8, Carbohydrate 196.7, Fiber 4.8, Sugar 26, Protein 10.8
EASY VANILLA WAFER CRUST
Make and share this Easy Vanilla Wafer Crust recipe from Food.com.
Provided by Kellogs
Categories Dessert
Time 13m
Yield 1 pie crust, 1 serving(s)
Number Of Ingredients 2
Steps:
- Preheat oven to 350°F.
- Place wafer cookies in a ziplocked bag. Roll a rolling pin over the bag until the wafers have been crushed into fine crumbs; pour crumbs into a mixing bowl.
- Add the melted butter or margarine to the bowl and slowly combine with the crumbs using a mixing spoon.
- Turn crumb mixture onto a 9-inch pie plate and spread evenly around.
- Using a small measuring cup (or your fingertips works fine) tightly press the crumb mixture onto bottom and sides of the pie pan to form a firm and even crust.
- Place in oven and bake for 8 minutes.
VANILLA WAFER PIE CRUST
From Mom's recipe box. Fill with your favorite cooked or no-cook pie filling (this crust won't stand up to being rebaked once filled, like a graham cracker crust).
Provided by DrGaellon
Categories Dessert
Time 10m
Yield 1 9" pie crust, 8 serving(s)
Number Of Ingredients 3
Steps:
- Blend crumbs, butter and sugar thoroughly. Pour into 9" pie plate; press down firmly into bottom and sides with the bottom of a glass. Bake in preheated 375°F oven for 5 minutes. Cool completely before filling with softened ice cream, stiff custard or pudding, or other fully-cooked or no-cook-needed pie filling.
UNCLE BILL'S PEROGIE DOUGH
I have provided a very detailed method for making perogies, please read carefully and follow the instructions. Practice a bit if necessary to make sure that the dough comes out properly. I developed this dough recipe about 25 years ago and it has withstood the criticism of many especially the Ukrainian people. Surprisingly, they say this is the best dough for perogies that they have ever had, nice and tender and is not chewy like most.
Provided by William Uncle Bill
Categories Healthy
Time 45m
Yield 36 serving(s)
Number Of Ingredients 7
Steps:
- In a large size mixing bowl, mix together eggs, milk, whipping cream, sour cream and salt and whisk until well blended.
- Add baking powder and blend until incorporated.
- Add flour one cup at a time and whisk well the first two cups.
- Add the third cup and now mix using a large plastic spoon or a wooden spoon.
- Add the fourth cup and continue mixing with a spoon.
- At this point, you may not be able to pick up all the flour, so roll out the contents onto a lightly floured surface.
- Knead the dough until it becomes smooth and shiny.
- If the dough is still sticky add a bit more flour and continue to knead until it is not sticky and does not stick to your hands.
- Break dough off into chunks and roll between your hands to the size of a golf ball.
- On a lightly floured surface, firstly flatten the dough ball with the palm of your hand to about 1/2-inch thickness, then coat each side very lightly with some flour.
- Using a heavy rolling pin, (I prefer a marble rolling pin), start to roll out the dough.
- As you are rolling, the dough should stick to the rolling pin.
- When this happens and the dough is almost all the way around the rolling pin, peel the dough off as it should come off very easy.
- Place the dough back on the rolling surface with the side that was against the rolling pin should now be on the rolling surface.
- Very lightly, dust the top surface ONLY with a bit of flour.
- Start rolling again, roll back and forth, then side to side to try and keep the dough round.
- The dough should now be sticking to the rolling surface and not onto the rolling pin.
- You will note that the dough does not "snap" back to a smaller round.
- Should this happen, just re-roll again.
- When finished rolling, the dough should be about 1/16-inch in thickness.
- Open the Mini Form (photo above) and rub the surface with some flour, this will prevent the dough from sticking to the Mini Form.
- Place the rolled dough over the Mini Form and make sure that the dough is well over the edges of the Mini Form.
- Place about 1 heaping tablespoon of your choice of filling in the center of the dough.
- Pick the Mini Form up and close it slightly.
- If necessary, push the filling down just a bit.
- Now fold the Mini Form completely shut and press tightly.
- Hold the Mini Form closed and remove excess dough with your thumb or finger. This helps seal the edges of the dough.
- Use the excess dough to form more dough balls.
- Open the Mini Form and the perogi should drop out easily.
- Set perogi aside until you prepare more.
- Continue to make perogies with the remaining dough.
- You can use whatever size of Mini Form that you desire, the 3 1/4" or 4". Five and 6" Mini Forms are also available.
- COOKING INSTRUCTIONS.
- In a large cooking pot or pasta pot, fill 3/4 full with water and bring to a boil.
- Add 1 tablespoon of salt and 2 tablespoons of extra virgin olive oil or a good vegetable oil.
- Gently add about 8 to 10 perogies to the pot, stir gently with a slotted spoon and bring back to boil.
- Cook, uncovered for 2 to 3 minutes or until perogies float to the surface.
- Remove with a slotted spoon into a bowl.
- The perogies may be eaten immediately with some butter or margarine, a dollop of sour cream and a sprinkling of chopped green onions or chives.
- The amount of perogies may vary depending on the size of Mini Form you are using.
- If desired, preheat a frying pan to medium-high heat, add 3 tablespoons of butter and 1 tablespoon of olive oil or vegetable oil.
- Add some finely chopped onions to the frying pan and sauté for 2 minutes.
- Now add the perogies, cover and lightly fry until they are lightly browned on both sides, turning once.
- Serve immediately with more butter if desired, a dollop of sour cream, chopped green onions or chives and even some cooked chopped bacon bits.
- These perogies freeze well.
- After the perogies are boiled, place them on a cookie sheet (absorb any water with paper towels).
- Place sheet in freezer for at least 2 hours until perogies are frozen.
- Place them into freezer bags or vacuum seal bags in whatever quantities are best for you and return the sealed units back to the freezer.
- The perogies will last from 6 months to 1 year when frozen.
Nutrition Facts : Calories 69, Fat 1.7, SaturatedFat 0.8, Cholesterol 21.1, Sodium 73.2, Carbohydrate 11, Fiber 0.4, Sugar 0.3, Protein 2.2
UNCLE BILL'S GRAHAM AND VANILLA WAFER PIE CRUST
I have been using this crust recipe for many of the pies that I make. As requested, I am posting the crust recipe. This recipe can be adapted to many different pies. This is a typical recipe that can be adapted to many different pies, cheesecake squares, raspberry cupcakes.
Provided by William Uncle Bill
Categories Dessert
Time 35m
Yield 1 Pie crust
Number Of Ingredients 6
Steps:
- In a mixing bowl, combine graham wafer and vanilla cookie crumbs and almonds, mix well to combine.
- Cut in butter using a pastry blender or a fork until mixture is crumbly.
- Prepare a 9 inch oven-proof pie dish by spraying with some vegetable oil, then dust with flour, Shake off any excess flour off the pie dish and discard.
- This prevents the shell from sticking to the dish when baked.
- Spoon wafter mixture into the pie dish; press evenly to the bottom and sides using a rounded soup spoon. Also, use a potato masher with small holes or squares to firm the bottom crumb mixture. The thickness should be about 1/4 inch.
- Place the prepared pie dish in the freezer compartment for 30 minutes.
- Bake for 15 minutes in a preheated 400 F oven to set the crust.
- Cool baked pie crust and continue with your pie filling mixture of your choice.
- Pecans can also be used for some pie recipes.
- Suggested recipes to look at: #87452, #18007, #18795, #18705, #18353, #18457.
Nutrition Facts : Calories 1917.2, Fat 121.9, SaturatedFat 41.3, Cholesterol 122, Sodium 1462.6, Carbohydrate 188.4, Fiber 13.5, Sugar 23, Protein 28.2
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