Peanut Butter Pie Recipe. Ultimate Mud Pie recipe. Toffee Cream Pie Recipe. Blueberry Cloud Pie Recipe. Contest-Winning German Chocolate Cream Pie Recipe. Easy Pink Lemonade Pie Recipe. Chocolate Caramel Hazelnut Pie Recipe. Sour Cream-Lemon Pie Recipe. Eggnog Pie Recipe. Sugar Cream Pie Recipe. Coffee "S'mores" Pie Recipe. Ingredients 9 whole graham crackers, ground finely in a food processor2 tablespoons heavy cream2 tablespoons Nutella1 ounce semisweet or bittersweet chocolate, melted1 tablespoon unsalted butter, melted 12 ounces semisweet or bittersweet chocolate (do not exceed 61% cacao), finely chopped2 tablespoons (1/4 stick) unsalted butter, cut into 1/2' cubes1 1/4 cups heavy cream2 tablespoons finely ground coffee beans 2 large egg whites1/2 cup sugar Recipe Preparation Graham Cracker Crust Mix graham cracker crumbs and remaining ingredients in a small bowl to blend.
Coffee Ganache Place chocolate and butter in a large bowl. Meringue Using an electric mixer with clean, dry beaters on medium speed, beat egg whites in a medium bowl until light and frothy. Recipe by Michael Laiskonis Photos by Ditte Isager One serving contains: Calories (kcal) 470 Fat (g) 35 Saturated Fat (g) 21 Cholesterol (mg) 65 Carbohydrates (g) 45 Dietary Fiber (g) 3 Total Sugars (g) 37 Protein (g) 4 Sodium (mg) 65. Rhubarb-Gingersnap Icebox Pie Recipe. Ingredients Nonstick vegetable oil spray1 cup ground gingersnap cookies (20-30 cookies, depending on brand, ground in a food processor)2 tablespoons sugar1/4 teaspoon kosher salt1/8 teaspoon freshly grated nutmeg1/4 cup (1/2 stick) unsalted butter, melted 1 cup fruity red wine, such as Shiraz3/4 cup sugar3/4 pound fresh rhubarb, cut lengthwise into 1/3' slices, then crosswise into 1 1/2'-long pieces (about 3 cups), or frozen rhubarb, thawed.
Peach-Blueberry Ice Cream Pie Recipe. Ingredients 6 ounces gingersnap cookies2 tablespoons unsalted butter, melted1 tablespoon heavy cream2 cups fresh blueberries, divided1/3 cup sugar1/4 cup fresh lemon juice1 pint peach ice cream, softened in refrigerator for 20 minutes2 cups whipped cream (made from 1 cup heavy cream)1/4 cup chopped crystallized ginger Recipe Preparation Finely grind cookies in a food processor (you should have about 1 1/3 cups).
Transfer crumbs to a medium bowl. Add butter and cream; stir to coat. BA's Best Key Lime Pie Recipe. Crème Brûlée Pie Recipe. Rebecca's Black Bottom Icebox Pie Recipe. Strawberry-Pretzel Icebox Pie Recipe. Mocha-Espresso Cream Pie Recipe. Peanut Butter-Banana Pie Recipe. The Ultimate Chocolate Pie Recipe. Coconut Cream Pie Recipe. Crème Brûlée Pie Recipe. Lemon Meringue Pie Recipe - Preppy Kitchen. Maple Tart With Oatmeal Cookie Crust Recipe.
Cream Pie - Preppy Kitchen. How to Make the Coconut Rice Pudding Pie from Brooklyn's Meme's Diner. Chicken cutlets as big as the plates they’re served on and thick wedges of meatloaf doused in barbecue sauce—that’s what draws you to Meme’s Diner in Brooklyn.
Unless, that is, you’re one of those patrons that slips in late on a Saturday night, the kind of diner that doesn’t need a menu because you’re only here for one thing: dessert. Specifically, an enormous slice of Bill Clark’s magnificent, wobbling coconut rice pudding pie. As a child, before he became the co-chef and co-owner of MeMe’s, Clark waited with excitement for his grandmother––the restaurant’s namesake––to hand him a small container of Kozy Shack rice pudding.
He’d peel back the metal tab, and savor each bite until his plastic spoon hit the bottom. And from that memory, Bill fashioned something familiar, but his own. It was a memory he wanted to share at his restaurant. Banoffee Pie Recipe. Best Coconut Cream Pie Recipe. Chocolate Cream Pie With Oreo Crust Recipe. Black Bottom Pie Recipe.
Gingersnap Crust Preheat oven to 350°.
Pulse cookies in a food processor until finely ground. Drizzle in butter and cream; pulse until well blended. Pour into prepared dish. Use the bottom and sides of a measuring cup to pack crumbs onto bottom and up sides of dish. Custard Pour 2 Tbsp. water into a small bowl; sprinkle gelatin over. Whisk egg yolks and next 5 ingredients in a medium bowl. Remove vanilla custard from heat and stir in mascarpone.
Gently pour remaining vanilla custard over chilled chocolate layer (pour slowly so as not to disturb chocolate layer). Toasted Marshmallow Butterscotch Pie Recipe. Pie Heat chocolate and ¼ cup cream in a heatproof bowl set over a saucepan of barely simmering water (bowl should not touch water), stirring, until chocolate is melted and mixture is smooth.
Let ganache cool slightly, then scrape into pie crust and spread evenly over bottom. Let sit until set, 30–45 minutes. Preheat oven to 300°. Mix brown sugar, cornmeal, salt, and butter in a medium bowl with a wooden spoon until no lumps remain. Do Ahead: Pie (without marshmallow topping) can be made 1 day ahead. Topping and Assembly Using an electric mixer on medium-high, beat corn syrup, 1 egg white, and ¼ tsp. salt in a medium bowl until mixture is white, glossy, and tripled in volume, about 2 minutes.
Using an electric mixer on high speed, beat until stiff, glossy peaks form and the sides of bowl are cool to the touch, 5–7 minutes. Mile-High Chocolate Pie. Preheat oven to 350°.
Line pie dish with crust; crimp edges decoratively. Fully bake pie crust according to instructions in recipe or on box. Let cool completely. Whisk egg whites and sugar in a medium heatproof bowl set over a medium saucepan of simmering water until sugar dissolves and egg whites are warm but not hot, 3–4 minutes. Remove from heat. Stir chopped chocolate and butter in a large bowl set over same saucepan of simmering water until melted and smooth, 4–5 minutes; set aside. Butterscotch Pie with Curry Crust Recipe. Curry crumb crust Place a rack in middle of oven and preheat to 325°.
Toast fennel seeds in a small dry skillet over medium heat, stirring often, until fragrant, about 2 minutes. Transfer to a small plate; let cool, then finely chop. Pulse cookies in a food processor until very fine crumbs form (you should have about 2 cups). Best Coconut Cream Pie. Coconut Graham Crust Preheat oven to 350°.
Arrange coconut in a thin, even layer on a rimmed baking sheet and bake, stirring halfway through, until golden brown, 5–8 minutes; let cool. The Ultimate Chocolate Pie - Wickedly Delicious Chocolate Dessert Recipes. Coconut Cream Pie - Craveable Cream Pie Recipes. Rebecca's Black Bottom Icebox Pie - Craveable Cream Pie Recipes. Peanut Butter-Banana Icebox Pie - Craveable Cream Pie Recipes. Piña Colada Icebox Pie - Craveable Cream Pie Recipes. Creamy Lemonade Pie - Craveable Cream Pie Recipes.
Strawberry-Pretzel Icebox Pie - Craveable Cream Pie Recipes. Mocha-Espresso Cream Pie - Craveable Cream Pie Recipes. Strawberry Cream Pie - Craveable Cream Pie Recipes. Peanut Butter-Banana Cream Pie Recipe - Craveable Cream Pie Recipes. Craveable Cream Pie Recipes. Banana Cream Pie with Salty Bourbon Caramel. Peanut Crust Preheat oven to 350°.
Pulse peanuts in a food processor until coarsely ground. Transfer 1/4 cup ground nuts to a small bowl; cover and set aside for garnish. Pulse remaining peanuts until peanut butter forms, about 2 minutes. Whisk flour, salt, and baking soda in a medium bowl. Vanilla Pastry Cream Bring milk and cream to a simmer in a medium saucepan. Assembly Using an electric mixer or whisk, beat 1/2 cup cream and powdered sugar until medium-stiff peaks form. Stir sugar, 1 tablespoon bourbon, corn syrup, and 1 tablespoon water in a medium deep saucepan over medium-low heat until sugar dissolves.
Spread 1/4 cup vanilla pastry cream evenly over bottom of peanut crust. Banana Cream Pie Recipe - NYT Cooking. Coconut Cream Pie Recipe - NYT Cooking. Coconut Cream Pie with Macaroon Press-In Crust Recipe. Crust Preheat oven to 325°. Lightly coat a 9" pie pan with nonstick spray. Mix egg white, coconut, sugar, butter, and salt with a rubber spatula in a large bowl until evenly combined and the consistency of a stiff paste. Using your hands, press mixture evenly onto bottom and up sides of pie pan.
Bake until edges are golden brown and bottom is set and just barely golden, 15–20 minutes. Custard and assembly Bring lime zest, pandan leaf (if using), milk, and coconut milk to a simmer in a medium saucepan. Meanwhile, toast almonds on a rimmed baking sheet, tossing once, until slightly darkened and fragrant, 8–10 minutes. Stir almonds into melted chocolate in a small bowl. Pluck out lime zest and pandan leaf from milk mixture; discard. Scrape custard into crust and press a piece of plastic wrap against surface. Just before serving, whip cream and remaining 2 Tbsp. sugar in a small bowl to medium-stiff peaks.
Do Ahead: Pie (without whipped cream) can be made 3 days ahead; keep chilled.