Sundae pies (crust recipes~ ice cream filling
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Sundae pies (crust recipes~ ice cream filling
  Crust    Creams    Fillings  
Last updated 6/12/2012 1:25:32 AM. Recipe ID 59516. Report a problem with this recipe.
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      Title: Sundae pies (crust recipes~ ice cream filling
 Categories: Ice cream
      Yield: 6 Servings
 
      2    Or 3 kinds. Then garnish
           -with sprinkling of grated
           -unsweetened chocolate,
 
  Pick a Crust:
  
  SPICY-PASTRY CRUST: To 1/2 pkg. piecrust mix, add 2 tablesp. sugar
  and 1 teasp. cinnamon. Make into 8" or 9" pie shell as package
  directs- bake. Or make favorite pastry and bake in 8" or 9" pie shell.
  
  COCONUT-CHOCOLATE CRUST: In double boiler, melt 2 sq. unsweetened
  chocolate with 2 tablesp. butter or margarine- blend. Stir in 2/3 cup
  sifted confectioners, sugar mixed with 2 tablesp. hot milk; mix in 1
  1/2 cups snipped shredded coconut. Press to bottom and sides of
  greased 8" pie plate. Refrigerate to make firm. (Let stand at room
  temperature 15 min. before filling.)
  
  GRAHAM-CRACKER CRUST: Mix 1 1/3 cups graham-cracker crumbs with 1/4
  cup granulated sugar and 1/4 cup soft butter or margarine until
  crumbly. Press to bottom and sides of 9" pie plate. Bake at 375 F. 8
  min.
  
  GINGERSNAP CRUST: Mix 1 1/3 cups gingersnap crumbs with 6 tablesp.
  soft butter or margarine until crumbly. Press to bottom, sides, 9"
  pie plate. Bake at 375 F. 8 min.
  
  CHOCOLATE-CRUMB CRUST: Mix 1 1/3 cups chocolate-wafer crumbs with 3
  tablesp. soft butter or margarine until crumbly. Press to bottom and
  sides of 9" pie plate. Bake at 375 F. 8 min.
  
  MERINGUE CRUST: Sift 1/2 cup granulated sugar with 1/8 teasp. cream of
  tartar. Beat 2 egg whites until stiff but not dry; gradually add
  sugar, continuing to beat until stiff and glossy. Use to line bottom
  and sides of well-greased 9" pie plate (up to but not on rim),
  hollowing out center to make bottom crust about 1/4" thick. Bake at
  275 F. 1 hr. Cool.
  
  Fill with Ice Cream:
  
  At serving time, heap crust shell with ice cream that's complementary
  in color and flavor (1 to 2 pt. for 8" shell- 2 to 3 pt. for 9"
  shell). Or use coconut, or nuts.
  
  Or try:
  
  Chocolate-Crumb Crust, vanilla ice cream, chocolate sauce, whipped
  cream
  
  Gingersnap Crust, vanilla ice cream, canned whole-cranberry sauce
  
  Graham-Cracker Crust, peach ice cream, slivered almonds or Melba Sauce
  
  Spicy-Pastry Crust, coffee ice cream, butterscotch sauce, shaved
  chocolate
  
  Coconut-Chocolate Crust, cherry-vanilla ice cream
  
  Meringue Crust, vanilla ice cream, sliced strawberries
  
  BAKED-ALASKA PIE
  
  Choose 9" Spicy-Pastry, Graham-Cracker, Gingersnap, or Chocolate-Crumb
  Crust (above). Refrigerate until well chilled. Start heating oven to
  500 F. Make meringue as in Step 2 of Baked Alaska (page 101).
  Working quickly, fill shell well with 1 qt. firm ice cream. Cover
  entire surface of ice cream with meringue. Bake about 2 min., or
  until delicate brown. Serve at once.
 




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Recipe ID 59516 (Apr 03, 2005)

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