Pie Pans - Guides, Tutorials & Recipes | Taste Recipes https://www.tasteofhome.com/gear/bakeware/pie-pan/ Find Recipes, Appetizers, Desserts, Holiday Recipes & Healthy Cooking Tips Wed, 05 Feb 2025 18:59:37 +0000 en-US hourly 6 https://wordpress.org/?v=6.4.2 https://www.tasteofhome.com/wp-content/uploads/2018/09/TOH_Pinterest_ProfilePhoto_RedBkg.png?resize=32,32 Pie Pans - Guides, Tutorials & Recipes | Taste Recipes https://www.tasteofhome.com/gear/bakeware/pie-pan/ 32 32 Philly Cheesesteak Dip https://www.tasteofhome.com/recipes/philly-cheesesteak-dip/ Wed, 05 Feb 2025 18:59:37 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2111677

Ingredients

  • 1 package (8 ounces) cream cheese, softened
  • 1/2 cup sour cream
  • 1/4 cup mayonnaise
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon garlic powder
  • 1 teaspoon dried parsley flakes, optional
  • 1 teaspoon salt, divided
  • 1/2 teaspoon pepper
  • 12 slices provolone cheese, divided
  • 1 tablespoon olive oil
  • 1 pound shaved beef ribeye steaks
  • 1 medium onion, finely chopped
  • 1 medium green pepper, finely chopped
  • For serving: sliced baguette, crostini, tortilla chips, corn chips, crackers and/or crudites
Text Ingredients

Directions

  1. Preheat oven to 375°. Grease a 9-inch pie plate; set aside.
  2. In a large bowl, combine cream cheese, sour cream, and mayonnaise. Stir in Worcestershire, garlic powder, parsley flakes, if desired, 1/2 teaspoon salt and pepper. Chop 7 slices of provolone cheese into bite-sized pieces. Stir into cream cheese mixture; set aside.
  3. Heat olive oil in a large skillet set over medium-high heat. Add shaved steak; cook 2-3 minutes. Add onion, green pepper and remaining 1/2 teaspoon salt. Cook, stirring frequently, another 3-4 minutes or until steak is browned and vegetables are tender. Drain grease from skillet, if necessary.
  4. Stir steak and vegetable mixture into the cream cheese mixture until combined. Transfer to prepared pie plate; use a spatula to smooth into an even layer. Top with the remaining 5 slices provolone cheese.
  5. Bake 25-30 minutes or until cheese is bubbly and edges start to brown. Set oven to broil; cook another 1-2 minutes or until center is browned. Remove from oven; let cool 10 minutes.
  6. Serve with various dippers, such as sliced baguette, crostini, tortilla chips, corn chips, crackers and/or crudites.

Nutrition Facts

1 serving: 422 calories, 36g fat (17g saturated fat), 94mg cholesterol, 643mg sodium, 4g carbohydrate (3g sugars, 1g fiber), 20g protein.

]]> Creamy Coconut Peppermint Pie https://www.tasteofhome.com/recipes/creamy-coconut-peppermint-pie/ Fri, 17 Jan 2025 20:33:41 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2099034

Ingredients

  • 1 envelope unflavored gelatin
  • 1/2 cup coconut milk
  • 2-1/2 cups peppermint ice cream, melted
  • 1/4 cup crushed peppermint candies, divided
  • 1/4 teaspoon coconut extract
  • 1 cup flaked coconut, toasted, divided
  • 1 shortbread crust (9 inches)
Text Ingredients

Directions

  1. In a large microwave-safe bowl, sprinkle gelatin over coconut milk; let stand 1 minute. Microwave on high for 30-40 seconds. Stir until gelatin is completely dissolved, 1 minute.
  2. Stir ice cream, 2 tablespoons crushed candies and extract into gelatin mixture; fold in 1/2 cup coconut. Pour into crust. Sprinkle with remaining coconut. Refrigerate at least 2 hours before serving.
  3. Just before serving, top with remaining crushed candies.

Nutrition Facts

1 piece: 281 calories, 15g fat (10g saturated fat), 18mg cholesterol, 165mg sodium, 33g carbohydrate (22g sugars, 1g fiber), 4g protein.

]]> Light Chicken and Broccoli Bake https://www.tasteofhome.com/recipes/light-chicken-and-broccoli-bake/ Fri, 17 Jan 2025 20:29:04 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2098765

Ingredients

  • 2 large eggs
  • 1 cup fat-free milk
  • 1/2 cup reduced-fat biscuit/baking mix
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 4 cups frozen broccoli florets (about 9 ounces), thawed and drained
  • 1 cup shredded rotisserie chicken
  • 1 small onion, chopped
  • 1/2 cup shredded cheddar cheese, divided
Text Ingredients

Directions

  1. Preheat oven to 400°. In a large bowl, whisk together first 5 ingredients. Stir in broccoli, chicken, onion and 1/4 cup cheese. Transfer to a greased 9-in. pie plate. Sprinkle with remaining cheese.
  2. Bake until golden brown and a knife inserted near the center comes out clean, 15-20 minutes. Let stand 10 minutes before serving.

Test Kitchen tips:
  • Fresh broccoli can be used in place of frozen.
  • Allowing the egg bake to stand before cutting will help you cut clean slices. If you can't wait, use a serving spoon to dish this up to hungry family members.

    • Nutrition Facts

    1 serving: 274 calories, 11g fat (4g saturated fat), 139mg cholesterol, 667mg sodium, 20g carbohydrate (7g sugars, 3g fiber), 22g protein. Diabetic Exchanges: 3 lean meat, 1-1/2 fat, 1 starch, 1 vegetable.

    ]]>         Cherry and Chocolate Ice Cream Pie https://www.tasteofhome.com/recipes/cherry-and-chocolate-ice-cream-pie/ Fri, 17 Jan 2025 20:21:36 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2103493

    Ingredients

    • 15 Oreo cookies
    • 1/4 cup butter, melted
    • 3/4 cup hot fudge ice cream topping
    • 4 cups vanilla ice cream, softened
    • 3 cups fresh or frozen dark sweet cherries, pitted and quartered, divided
    • 1/2 cup water
    • 1/4 cup sugar
    • 2 tablespoons thawed cranberry juice concentrate
    • 1 tablespoon cornstarch
    • 1 tablespoon cherry liqueur, optional
    Text Ingredients

    Directions

    1. Pulse cookies in a food processor until fine crumbs form. Add butter; process until blended. Press mixture onto bottom and up sides of an ungreased 9-in. pie plate. Freeze until firm, about 15 minutes. Carefully spread hot fudge topping over bottom of crust. Freeze until firm, about 30 minutes.
    2. Combine ice cream and 1 cup cherries; spread over hot fudge. Freeze until firm, about 8 hours.
    3. Meanwhile, in a large saucepan, combine water, sugar, cranberry juice concentrate and cornstarch; bring to a boil over medium heat, stirring constantly. Stir in remaining cherries. Reduce heat; simmer, uncovered, until thickened and cherries are soft, about 5 minutes. Remove from heat; if desired, stir in liqueur. Cool completely.
    4. Remove pie from freezer 10 minutes before cutting. Serve with sauce.

    Not sure which brand of ice cream to buy? Check out the brands our editors and the Taste Recipes Test Kitchen recommend.

    http://www.tasteofhome.com/article/best-vanilla-ice-cream/

    Nutrition Facts

    1 piece: 460 calories, 19g fat (10g saturated fat), 44mg cholesterol, 224mg sodium, 69g carbohydrate (47g sugars, 2g fiber), 5g protein.

    ]]>         Sausage Tortilla Breakfast Bake https://www.tasteofhome.com/recipes/sausage-tortilla-breakfast-bake/ Fri, 17 Jan 2025 20:17:17 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2103246

    Ingredients

    • 8 ounces bulk lean turkey breakfast sausage
    • 1/2 cup canned diced tomatoes and green chiles
    • 6 corn tortillas (6 inches)
    • 1/2 cup shredded Monterey Jack cheese
    • 1/4 cup shredded pepper jack cheese
    • 2 green onions, chopped
    • 6 large eggs
    • 3/4 cup fat-free milk
    • 3/4 teaspoon paprika
    • 1/4 teaspoon ground cumin
    • Optional: Reduced-fat sour cream, salsa and additional chopped green onions
    Text Ingredients

    Directions

    1. Preheat oven to 350°. In a large skillet, cook and crumble sausage over medium heat until no longer pink, 4-6 minutes. Stir in tomatoes and green chiles.
    2. Coat a 9-in. deep-dish pie plate with cooking spray. Line pie plate with 3 corn tortillas. Sprinkle with half each of sausage mixture, Monterey Jack cheese, pepper jack cheese and green onions. Repeat layers.
    3. In a bowl, whisk together eggs, milk, paprika and cumin; pour slowly over layers. Bake, uncovered, until just set, 30-40 minutes. Let stand 10 minutes. Cut into wedges. If desired, serve with sour cream, salsa and additional green onions.

    Nutrition Facts

    1 piece: 268 calories, 14g fat (5g saturated fat), 240mg cholesterol, 646mg sodium, 14g carbohydrate (2g sugars, 2g fiber), 22g protein. Diabetic Exchanges: 3 medium-fat meat, 1 starch.

    ]]>         Pear Raspberry Crisp https://www.tasteofhome.com/recipes/pear-raspberry-crisp/ Fri, 17 Jan 2025 20:05:37 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2102686

    Ingredients

    • 2 cups sliced peeled fresh pears
    • 2 cups fresh or frozen raspberries
    • 3/4 cup packed brown sugar, divided
    • 1 teaspoon ground cinnamon, divided
    • 1/2 cup all-purpose flour
    • 3 tablespoons cold butter
    • 1 cup cranberry almond whole grain cereal, lightly crushed
    • Vanilla ice cream, optional
    Text Ingredients

    Directions

    1. In a large bowl, combine the pears, raspberries, 1/4 cup brown sugar and 1/2 teaspoon cinnamon. Spoon into a greased 9-in. pie plate.
    2. In a small bowl, combine the flour and remaining brown sugar and cinnamon; cut in butter until mixture resembles coarse crumbs. Stir in cereal. Sprinkle over fruit.
    3. Bake at 375° until filling is bubbly and topping is golden brown, 25-30 minutes. Cool for 10 minutes. Serve with ice cream if desired.

    Nutrition Facts

    1 serving: 282 calories, 7g fat (4g saturated fat), 15mg cholesterol, 102mg sodium, 55g carbohydrate (37g sugars, 5g fiber), 2g protein.

    ]]>         Frosty Pumpkin Pie https://www.tasteofhome.com/recipes/frosty-pumpkin-pie/ Fri, 17 Jan 2025 20:00:53 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2102406

    Ingredients

    • 2 cups low-fat vanilla frozen yogurt, softened
    • 1 graham cracker crust (9 inches)
    • 1 cup canned pumpkin
    • 1/4 cup sugar
    • 1 teaspoon pumpkin pie spice
    • 1/2 teaspoon salt
    • 1/2 teaspoon ground ginger
    • 1 carton (8 ounces) frozen reduced-fat whipping topping, thawed
    • Additional pumpkin pie spice, optional
    Text Ingredients

    Directions

    1. Spread frozen yogurt into crust. Freeze for 30 minutes.
    2. Meanwhile, in a bowl, combine the pumpkin, sugar, pumpkin pie spice, salt and ginger. Fold in whipped topping. Spoon over frozen yogurt. Freeze for 6 hours or overnight. Remove from the freezer 20 minutes before cutting. If desired, sprinkle with additional pumpkin pie spice.

    Graham cracker crust (9 inches)

    Graham cracker crust (9 inches): Combine 1-1/2 cups crushed graham cracker crumbs (24 squares), 1/4 sugar and 1/3 cup melted butter. Press onto the bottom and up the sides of an ungreased 9-in. pie plate. Bake at 375 until lightly browned, 8-10 minutes. Cool on a wire rack before filling.

    Nutrition Facts

    1 piece: 289 calories, 10g fat (5g saturated fat), 23mg cholesterol, 293mg sodium, 41g carbohydrate (31g sugars, 1g fiber), 6g protein.

    ]]>         Blue-Ribbon Apple Pie https://www.tasteofhome.com/recipes/blue-ribbon-apple-pie/ Fri, 17 Jan 2025 19:48:01 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2101585

    Ingredients

    • CRUST:
    • Pastry for double-crust pie
    • WALNUT LAYER:
    • 3/4 cup ground walnuts
    • 2 tablespoons brown sugar
    • 2 tablespoons lightly beaten large egg
    • 1 tablespoon butter, melted
    • 1 tablespoon 2% milk
    • 1/4 teaspoon lemon juice
    • 1/4 teaspoon vanilla extract
    • FILLING:
    • 6 cups sliced peeled tart apples (4-5 medium)
    • 2 teaspoons lemon juice
    • 1/2 teaspoon vanilla extract
    • 3/4 cup sugar
    • 3 tablespoons all-purpose flour
    • 1-1/4 teaspoons ground cinnamon
    • 1/4 teaspoon ground nutmeg
    • 1/8 teaspoon salt
    • 3 tablespoons butter, cubed
    • TOPPING:
    • 1 teaspoon 2% milk
    • 2 teaspoons sugar
    Text Ingredients

    Directions

    1. Preheat oven to 375°. On a lightly floured surface, roll half of dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust even with rim.
    2. In a small bowl, mix walnut layer ingredients until blended. Spread onto bottom of crust. Refrigerate while preparing filling.
    3. For filling, in a large bowl, toss apples with lemon juice and vanilla. In a small bowl, mix sugar, flour, cinnamon, nutmeg and salt; add to apple mixture and toss to coat.
    4. Pour filling over walnut layer; dot with butter. Roll remaining dough to a 1/8-in.-thick circle. Place over filling. Trim, seal and flute edge. Brush top with milk; sprinkle with sugar. Cut slits in dough.
    5. Place pie on a baking sheet. Bake 55-65 minutes or until crust is golden brown and filling is bubbly. Cover edge loosely with foil during the last 10 minutes if needed to prevent overbrowning. Remove foil. Cool on a wire rack.
    Test Kitchen Tips
  • We'll show you how to make pie and tart baking, well, easy as pie!
    • Pastry for double-crust pie (9 inches): Combine 2-1/2 cups all-purpose flour and 1/2 tsp. salt; cut in 1 cup shortening until crumbly. Gradually add 4 to 5 tablespoons ice water, tossing with a fork until dough holds together when pressed. Divide dough in half and shape into disks; wrap in plastic wrap and refrigerate 1 hour.

    Nutrition Facts

    1 piece: 611 calories, 36g fat (10g saturated fat), 31mg cholesterol, 234mg sodium, 67g carbohydrate (33g sugars, 3g fiber), 6g protein.

    ]]>         Pumpkin Gingersnap Ice Cream Pie https://www.tasteofhome.com/recipes/pumpkin-gingersnap-ice-cream-pie/ Fri, 17 Jan 2025 19:44:23 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2101377

    Ingredients

    • 1-1/2 cups crushed gingersnap cookies (about 30 cookies)
    • 2 tablespoons ground walnuts
    • 1 tablespoon canola oil
    • FILLING:
    • 4 cups reduced-fat vanilla ice cream, softened if necessary
    • 1 cup canned pumpkin pie filling
    • Pumpkin pie spice
    Text Ingredients

    Directions

    1. Preheat oven to 350°. In a small bowl, mix crushed cookies and walnuts; stir in oil. Press onto bottom and up sides of an ungreased 9-in. pie plate. Bake 8-10 minutes or until set. Cool completely on a wire rack.
    2. In a large bowl, mix ice cream and pie filling until blended. Spread into prepared crust; sprinkle with pie spice. Freeze, covered, 8 hours or overnight.

    Nutrition Facts

    1 piece: 304 calories, 9g fat (3g saturated fat), 21mg cholesterol, 233mg sodium, 50g carbohydrate (29g sugars, 2g fiber), 6g protein.

    ]]>         Garden Frittata https://www.tasteofhome.com/recipes/garden-frittata/ Fri, 17 Jan 2025 19:22:17 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2100024

    Ingredients

    • 1 small yellow summer squash, thinly sliced
    • 1 small zucchini, thinly sliced
    • 1 small onion, chopped
    • 1 cup shredded part-skim mozzarella cheese
    • 1 medium tomato, sliced
    • 1/4 cup crumbled feta cheese
    • 4 large eggs
    • 1 cup fat-free milk
    • 2 tablespoons minced fresh basil
    • 1 garlic clove, minced
    • 1/2 teaspoon salt
    • 1/4 teaspoon pepper
    • 1/4 cup shredded Parmesan cheese
    Text Ingredients

    Directions

    1. In a microwave-safe bowl, combine the squash, zucchini and onion. Cover and microwave on high for 7-9 minutes or until the vegetables are tender; drain well.
    2. Transfer to a 9-in. pie plate coated with cooking spray. Top with the mozzarella, tomato and feta cheese.
    3. In a large bowl, whisk the eggs, milk, basil, garlic, salt and pepper; pour over the cheese and tomato layer. Sprinkle with Parmesan cheese.
    4. Bake, uncovered, at 375° for 45-50 minutes or until a knife inserted in the center comes out clean. Let stand for 10 minutes before serving.

    Nutrition Facts

    1 piece: 161 calories, 9g fat (4g saturated fat), 142mg cholesterol, 494mg sodium, 7g carbohydrate (5g sugars, 1g fiber), 13g protein. Diabetic Exchanges: 2 medium-fat meat, 1 vegetable.

    ]]>         Lemon Supreme Pie https://www.tasteofhome.com/recipes/lemon-supreme-pie/ Fri, 17 Jan 2025 19:17:28 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2099711

    Ingredients

    • Dough for single-crust deep-dish pie
    • LEMON FILLING:
    • 1-1/4 cups sugar, divided
    • 6 tablespoons cornstarch
    • 1/2 teaspoon salt
    • 1-1/4 cups water
    • 2 tablespoons butter
    • 2 teaspoons grated lemon zest
    • 4 to 5 drops yellow food coloring, optional
    • 1/2 cup lemon juice
    • CREAM CHEESE FILLING:
    • 11 ounces cream cheese, softened
    • 3/4 cup confectioners' sugar
    • 1-1/2 cups whipped topping
    • 1 tablespoon lemon juice
    Text Ingredients

    Directions

    1. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. deep-dish pie plate. Trim to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes. Preheat oven to 425°.
    2. Line crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edge is golden brown, 20-25 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool on a wire rack.
    3. For lemon filling, combine 3/4 cup sugar, cornstarch and salt in a small saucepan. Stir in water until smooth. Bring to a boil over medium-high heat. Reduce heat; add remaining sugar. Cook and stir until thickened and bubbly, about 2 minutes. Remove from heat; stir in butter, lemon zest and, if desired, food coloring. Gently stir in lemon juice. Cool to room temperature, about 1 hour.
    4. For cream cheese filling, beat cream cheese and confectioners' sugar until smooth. Fold in whipped topping and lemon juice. Spread over pie shell.
    5. Cover cream cheese filling with lemon filling. Refrigerate pie overnight.
    6. If desired, dollop additional whipped topping over lemon filling. Refrigerate until serving.
    Pastry for deep-dish pie (9 inches): Combine 2-1/2 cups all-purpose flour and 1/2 tsp. salt; cut in 1 cup cold butter until crumbly. Gradually add 1/3 to 2/3 cup ice water, tossing with a fork until dough holds together when pressed. Shape into a disk; wrap in plastic wrap. Refrigerate 1 hour or overnight.

    Test Kitchen Tips
  • Cornstarch needs just a few minutes of boiling to thicken a sauce, gravy or dessert filling. If it cooks too long, the cornstarch will begin to lose its thickening power. Carefully follow the recipe for the best results.
  • Go for freshly squeezed lemon juice when preparing this pie. Bottled lemon juice, which is from concentrate, won’t provide the same bright, fresh flavor.
  • Try 50 of our best pies, from classic to new favorites.

    • Dough for single-crust deep-dish pie

    Combine 1-1/2 cups all-purpose flour and 1/4 tsp. salt; cut in 2/3 cup cold butter until crumbly. Gradually add 3-6 Tbsp. ice water, tossing with a fork until dough holds together when pressed. Shape into a disk; wrap and refrigerate 1 hour.

    Nutrition Facts

    1 piece: 625 calories, 35g fat (22g saturated fat), 90mg cholesterol, 501mg sodium, 73g carbohydrate (47g sugars, 1g fiber), 5g protein.

    ]]>         Perfect Rhubarb Pie https://www.tasteofhome.com/recipes/perfect-rhubarb-pie/ Fri, 17 Jan 2025 19:15:26 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2099599

    Ingredients

    • 4 cups sliced fresh or frozen rhubarb, thawed
    • 4 cups boiling water
    • 1-1/2 cups sugar
    • 3 tablespoons all-purpose flour
    • 1 teaspoon quick-cooking tapioca
    • 1 large egg, room temperature
    • 2 teaspoons cold water
    • Dough for double-crust pie
    • 1 tablespoon butter
    Text Ingredients

    Directions

    1. Place rhubarb in a colander; pour boiling water over rhubarb and allow to drain. In a large bowl, mix sugar, flour and tapioca. Add drained rhubarb; toss to coat. Let stand 15 minutes. In a small bowl, whisk egg and cold water; stir into rhubarb mixture.
    2. Preheat oven to 400°. On a lightly floured surface, roll one half of dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim even with rim. Add filling; dot with butter. Roll remaining dough to a 1/8-in.-thick circle. Place over filling. Trim, seal and flute edge. Cut slits in top. Bake 15 minutes.
    3. Reduce oven setting to 350°. Bake until crust is golden brown and filling is bubbly, 40-50 minutes longer. Cool on a wire rack.
    If you like a thicker filling, bump your tapioca up from a teaspoon to tablespoon. It will cut like a dream!

    Rhubarb

    If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.

    Dough for double-crust pie (9 in.)

    Combine 2-1/2 cups all-purpose flour and 1/2 tsp. salt; cut in 1 cup cold butter until crumbly. Gradually add 1/3 to 2/3 cup ice water, tossing with a fork until dough holds together when pressed. Divide dough in half. Shape each into a disk; wrap and refrigerate 1 hour.

    Nutrition Facts

    1 piece: 432 calories, 16g fat (7g saturated fat), 40mg cholesterol, 225mg sodium, 69g carbohydrate (40g sugars, 1g fiber), 4g protein.

    ]]>         Cheddar Chicken Potpie https://www.tasteofhome.com/recipes/cheddar-chicken-potpie/ Fri, 17 Jan 2025 19:13:53 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2099518

    Ingredients

    • CRUST:
    • 1 cup all-purpose flour
    • 1/2 teaspoon salt
    • 5 tablespoons cold butter, cubed
    • 3 tablespoons cold water
    • FILLING:
    • 1-1/2 cups chicken broth
    • 2 cups peeled cubed potatoes
    • 1 cup sliced carrots
    • 1/2 cup sliced celery
    • 1/2 cup chopped onion
    • 1/4 cup all-purpose flour
    • 1-1/2 cups whole milk
    • 2 cups shredded sharp cheddar cheese
    • 4 cups cubed cooked chicken
    • 1/4 teaspoon poultry seasoning
    • Salt and pepper to taste
    Text Ingredients

    Directions

    1. For crust, in a small bowl, combine flour and salt. Cut butter into flour until mixture resembles coarse crumbs. Gradually add the water, mixing gently with a fork. Gather into a ball. Cover and chill at least 30 minutes.
    2. For filling, place broth in a Dutch oven; bring to a boil over high heat. Add vegetables. Reduce heat; simmer until vegetables are tender, 10-15 minutes.
    3. In a small bowl, combine flour and milk; stir into broth mixture. Cook and stir over medium heat until slightly thickened and bubbly. Stir in cheese, chicken, poultry seasoning, salt and pepper. Heat until cheese melts. Spoon into a 10-in. cast-iron or other ovenproof skillet. Set aside.
    4. On a lightly floured surface, roll dough for crust to fit top of casserole, trimming edges as necessary. Place on casserole over filling; seal edges. Make several slits in center of crust for steam to escape.
    5. Bake at 425° until golden brown, about 40 minutes.

    Nutrition Facts

    1 serving: 603 calories, 31g fat (18g saturated fat), 161mg cholesterol, 902mg sodium, 38g carbohydrate (6g sugars, 3g fiber), 42g protein.

    ]]>         Banana Cream Pie https://www.tasteofhome.com/recipes/banana-cream-pie/ Fri, 17 Jan 2025 19:12:37 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2098121

    Ingredients

    • Dough for single-crust pie
    • 3/4 cup sugar
    • 1/3 cup all-purpose flour
    • 1/4 teaspoon salt
    • 2 cups whole milk
    • 3 large egg yolks, lightly beaten
    • 2 tablespoons butter
    • 1 teaspoon vanilla extract
    • 3 firm medium bananas
    • Whipped cream, optional
    Text Ingredients

    Directions

    1. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes. Preheat oven to 425°.
    2. Line crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edge is golden brown, 20-25 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool on a wire rack.
    3. Meanwhile, in a saucepan, combine sugar, flour and salt; stir in milk and mix well. Cook over medium-high heat until mixture is thickened and bubbly. Cook and stir 2 minutes longer. Remove from the heat. Stir a small amount of hot mixture into egg yolks; return all to saucepan. Bring to a gentle boil. Cook and stir 2 minutes; remove from the heat. Add butter and vanilla; cool slightly.
    4. Slice bananas into crust; pour filling over top. Cover and refrigerate until set, about 2 hours. If desired, garnish with whipped cream and additional sliced bananas.
    Test Kitchen Tips
  • To ensure a smooth, lump-free filling, stir sugar mixture constantly during cooking, and scrape the sides and bottom of the saucepan with a heatproof rubber spatula.
  • Elvis-approved: Spread a layer of peanut butter (or Nutella) on the bottom of the pastry shell before adding bananas. Go ahead and take a bow—you've earned it!

    • Dough for single-crust pie

    Combine 1-1/4 cups all-purpose flour and 1/4 tsp. salt; cut in 1/2 cup cold butter until crumbly. Gradually add 3-5 Tbsp. ice water, tossing with a fork until dough holds together when pressed. Shape into a disk; wrap and refrigerate 1 hour.

    Nutrition Facts

    1 piece: 338 calories, 14g fat (7g saturated fat), 101mg cholesterol, 236mg sodium, 49g carbohydrate (30g sugars, 1g fiber), 5g protein.

    ]]>         Cinnamon Roll Apple Pie https://www.tasteofhome.com/recipes/cinnamon-roll-apple-pie/ Mon, 25 Nov 2024 06:44:25 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2076441

    Ingredients

    • 1 (7-1/2 ounce) sheet refrigerated pie crust
    • 1/2 cup packed brown sugar
    • 1/2 cup sugar
    • 1/4 cup all-purpose flour
    • 2 teaspoons ground cinnamon
    • 1/4 teaspoon ground nutmeg
    • 1/4 teaspoon salt
    • 1/4 cup butter, melted
    • 1 tablespoon lemon juice
    • 1-1/2 teaspoons vanilla extract
    • 6 cups chopped peeled apples (Granny Smith)
    • 1 can (17-1/2 ounces) large refrigerated cinnamon rolls with icing
    Text Ingredients

    Directions

    1. Preheat oven to 400°. On a lightly floured surface, roll pie crust dough to a 1/8-in.-thick circle; transfer to a 9-in. deep dish pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge.
    2. In a large bowl, stir together brown sugar, sugar, flour, cinnamon, nutmeg and salt. Stir in melted butter, lemon juice and vanilla extract until smooth. Stir in apples until thoroughly coated. Spoon into prepared crust.
    3. Remove cinnamon rolls from can; set aside icing. Place cinnamon rolls on a cutting board; use a rolling pin to flatten cinnamon rolls into one 1/4-inch thick sheet. Place on top of apples; press edges of each flattened cinnamon rolls together to form a top crust. Press edges together with bottom pie crust to seal. Cover with foil, bake 30 minutes. Remove foil, bake until top is browned, 10-12 minutes longer. Drizzle icing on top.

    Nutrition Facts

    1 serving: 523 calories, 18g fat (8g saturated fat), 20mg cholesterol, 629mg sodium, 87g carbohydrate (50g sugars, 2g fiber), 4g protein.

    ]]>         Apple Pie with Cheese https://www.tasteofhome.com/recipes/apple-pie-with-cheese-recipe/ Fri, 10 Jan 2025 16:31:44 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2079421

    Ingredients

    • 1 sheet refrigerated pie crust
    • 5 cups peeled and sliced tart apples
    • 1 tablespoon lemon juice
    • 3 tablespoons all-purpose flour
    • 3/4 cup sugar
    • 3/4 teaspoon ground cinnamon
    • TOPPING:
    • 2/3 cup all-purpose flour
    • 1/2 cup packed brown sugar
    • 1/4 teaspoon salt
    • 1/3 cup butter, melted
    • 1 cup shredded sharp cheddar cheese
    Text Ingredients

    Directions

    1. Preheat oven to 425°. Press pie crust into a 9-inch deep-dish pie plate, crimping the edges.
    2. Toss apples and lemon juice in a bowl until well-combined. In a small bowl, combine flour, sugar and cinnamon. Pour mixture over apples; toss to combine. Transfer mixture into prepared pie crust.
    3. In a large bowl, combine flour, sugar, salt, butter and cheddar cheese. Sprinkle mixture over apples. Bake 15 minutes. Reduce oven temperature to 375°. Bake until crust is browned and apples are bubbly, another 30-35 minutes. Let cool completely before slicing.

    Nutrition Facts

    1 slice: 456 calories, 20g fat (11g saturated fat), 39mg cholesterol, 332mg sodium, 66g carbohydrate (40g sugars, 2g fiber), 6g protein.

    ]]>         Pecan Pie Dip https://www.tasteofhome.com/recipes/pecan-pie-dip/ Mon, 21 Oct 2024 22:52:44 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2059884

    Ingredients

    • 1 package (8 ounces) cream cheese, softened
    • 1 cup frozen whipped topping, thawed
    • 1 cup confectioners' sugar
    • PECAN PIE TOPPING:
    • 1/2 cup packed brown sugar
    • 1/4 cup butter
    • 1/4 cup light corn syrup
    • 1-1/2 teaspoons vanilla extract
    • 1/4 teaspoon salt
    • 1-1/4 cups chopped pecans
    • Graham crackers, vanilla wafers and apple slices, for serving
    Text Ingredients

    Directions

    1. In a large bowl, beat cream cheese at medium speed until smooth, 3-4 minutes. Reduce speed to medium-low; add confectioners' sugar and whipped topping until fluffy, 2-3 minutes. Spread into an even layer in a pie dish; refrigerate.
    2. In a large saucepan, combine brown sugar, butter, corn syrup, vanilla extract and salt. Heat to medium; bring to a simmer. Once bubbly, stir in pecans. Remove from heat; cool 10 minutes. Pour mixture over cream cheese layer. Cover; refrigerate at least 1 hour.
    3. Serve dip with graham crackers, vanilla wafers and apple slices.

    Nutrition Facts

    2 tablespoons: 219 calories, 15g fat (6g saturated fat), 22mg cholesterol, 110mg sodium, 21g carbohydrate (20g sugars, 1g fiber), 2g protein.

    ]]>         Fudge Pie https://www.tasteofhome.com/recipes/fudge-pie/ Mon, 21 Oct 2024 20:49:37 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2055080

    Ingredients

    • Dough for single-crust pie
    • 3 ounces unsweetened chocolate, chopped
    • 10 tablespoons butter
    • 1-1/4 cups sugar
    • 1/3 cup all-purpose flour
    • 1/8 teaspoon salt
    • 2 large egg, room temperature, lightly beaten
    • 1-1/2 teaspoons vanilla extract
    Text Ingredients

    Directions

    1. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes. Preheat oven to 425°.
    2. Line unpricked crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edge is light golden brown, 15-20 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool on a wire rack. Reduce oven setting to 350°.
    3. Place chocolate and butter in a large microwave-safe bowl. Microwave in 30 second increments until melted; let cool slightly. With a hand mixer, beat in sugar, flour, salt, eggs and vanilla on medium speed until lighter in color and fluffy, about 3-4 minutes.
    4. Add filling to crust. Bake until top starts to crack and filling is set, 35-40 minutes. Remove from oven; cool completely.

    Nutrition Facts

    1 slice: 528 calories, 33g fat (20g saturated fat), 115mg cholesterol, 327mg sodium, 54g carbohydrate (32g sugars, 2g fiber), 6g protein.

    ]]>         Dulce de Leche https://www.tasteofhome.com/recipes/dulce-de-leche-recipe/ Sun, 21 Jul 2024 05:26:41 +0000 https://www.tasteofhome.com/?post_type=recipe&p=1999743

    Ingredients

    • 1 can (14 ounces) sweetened condensed milk
    Text Ingredients

    Directions

    1. Preheat oven to 425. Pour sweetened condensed milk into a 9-in. pie plate. Cover the pie plate with foil. Place pie plate in a larger baking pan; add hot water to reach halfway up the sides of the pie plate.
    2. Bake until sweetened condensed milk turns light brown, 1 to 1-1/4 hours, stirring halfway. Remove from water bath. Cool completely in pie plate on a wire rack. Whisk until smooth. Use immediately or store in an airtight container in the refrigerator for up to 2 weeks.

    Nutrition Facts

    2 tablespoons: 127 calories, 3g fat (2g saturated fat), 13mg cholesterol, 50mg sodium, 22g carbohydrate (22g sugars, 0 fiber), 3g protein.

    ]]>         Baked Brie with Jam https://www.tasteofhome.com/recipes/baked-brie-with-jam-recipe/ Fri, 10 May 2024 16:30:06 +0000 https://www.tasteofhome.com/?post_type=recipe&p=1987807

    Ingredients

    • 1 round (8 ounces) Brie cheese
    • 1/2 cup mixed berry jam
    • 1/2 cup sliced almonds
    • Assorted crackers
    Text Ingredients

    Directions

    1. Preheat oven to 350°. Place cheese in a 9-in. pie plate. Top with jam and almonds. Bake until cheese is softened, 15-20 minutes. Serve with crackers.

    Nutrition Facts

    1 serving: 178 calories, 11g fat (5g saturated fat), 28mg cholesterol, 178mg sodium, 14g carbohydrate (12g sugars, 1g fiber), 7g protein.

    ]]>         Mango Pie https://www.tasteofhome.com/recipes/mango-pie-with-graham-cracker-crust/ Wed, 22 May 2024 15:00:01 +0000 https://www.tasteofhome.com/?post_type=recipe&p=1987748

    Ingredients

    • 1-1/2 cups graham cracker crumbs (24 squares)
    • 1/4 cup sugar
    • 1/3 cup butter, melted
    • FILLING:
    • 1 medium mango, peeled and cubed
    • 4 large egg yolks
    • 1 can (14 ounces) sweetened condensed milk
    • 1 tablespoon lemon juice
    • 1/2 teaspoon grated orange zest
    Text Ingredients

    Directions

    1. In a small bowl, combine crumbs and sugar; add butter and blend well. Press onto the bottom and up the side of an ungreased 9-in. pie plate. Refrigerate for 30 minutes before filling. Preheat oven to 325°.
    2. Process mango in a food processor until pureed. Set aside 3/4 cup (save remainder for another use). In a large bowl, beat egg yolks until thick and lemon-colored, about 5 minutes. Add sweetened condensed milk, mango puree, lemon juice and orange zest; beat 2 minutes longer. Pour into crust. Bake until center is just set, 20-25 minutes. Cool completely on a wire rack. Refrigerate until chilled. If desired, garnish with additional mango.

    Nutrition Facts

    1 piece: 294 calories, 12g fat (6g saturated fat), 90mg cholesterol, 158mg sodium, 43g carbohydrate (35g sugars, 1g fiber), 6g protein.

    ]]>         Bakewell Tart https://www.tasteofhome.com/recipes/bakewell-tart-recipe/ Wed, 15 May 2024 13:11:49 +0000 https://www.tasteofhome.com/?post_type=recipe&p=1987309

    Ingredients

    • Dough for single-crust pie
    • 1/2 cup seedless raspberry jam
    • 6 tablespoons butter, softened
    • 1/2 cup sugar
    • 2 large eggs, room temperature
    • 1 cup finely ground almonds
    • 2 tablespoons all-purpose flour
    • 1/4 teaspoon salt
    • 1/4 teaspoon almond extract
    Text Ingredients

    Directions

    1. Preheat oven to 400°. On a lightly floured surface, roll out dough to a 1/8-in.-thick circle. Transfer to a 9-in. fluted tart pan with removable bottom; trim even with rim. Spread jam over bottom of crust.
    2. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Gradually beat in remaining ingredients. Spread over jam.
    3. Bake until filling is set, 25-30 minutes. Cool completely on a wire rack.

    Dough for single-crust pie (9 in.)

    Combine 1-1/4 cups all-purpose flour and 1/4 tsp. salt; cut in 1/2 cup cold butter until crumbly. Gradually add 3-5 Tbsp. ice water, tossing with a fork until dough holds together when pressed. Shape into a disk; wrap and refrigerate 1 hour.

    Nutrition Facts

    1 piece: 441 calories, 27g fat (14g saturated fat), 100mg cholesterol, 315mg sodium, 45g carbohydrate (25g sugars, 2g fiber), 7g protein.

    ]]>         Crustless Quiche https://www.tasteofhome.com/recipes/crustless-quiche/ Mon, 29 Apr 2024 19:50:11 +0000 https://www.tasteofhome.com/?post_type=recipe&p=1978912

    Ingredients

    • 6 large eggs
    • 1 cup whole milk
    • 1 teaspoon salt
    • 1/8 teaspoon pepper
    • 2 cups cooked mix-ins (like cooked sausage or sauteed vegetables)
    • 1 cup shredded cheddar or Monterey Jack cheese
    Text Ingredients

    Directions

    1. In a large bowl beat eggs, milk, salt and pepper; add mix-ins and cheese until combined. Spread evenly into a greased 9-in. pie plate or quiche dish.
    2. Bake at 350° for 40-45 minutes or until a knife inserted in center comes out clean. Let stand 10 minutes before cutting.

    Nutrition Facts

    1 piece (calculated without mix-ins): 130 calories, 9g fat (4g saturated fat), 157mg cholesterol, 454mg sodium, 2g carbohydrate (2g sugars, 0 fiber), 9g protein.

    ]]>         Lemon Pie https://www.tasteofhome.com/recipes/lemon-pie-recipe/ Wed, 17 Apr 2024 18:35:39 +0000 https://www.tasteofhome.com/?post_type=recipe&p=1978106

    Ingredients

    • 3 large egg yolks, room temperature
    • 1 can (14 ounces) sweetened condensed milk
    • 1/2 cup fresh lemon juice
    • 1 graham cracker crust (9 inches)
    • 1 cup heavy whipping cream
    • 2 tablespoons sugar
    Text Ingredients

    Directions

    1. Preheat oven to 325°. In a bowl, mix egg yolks, milk and lemon juice until blended. Pour into crust.
    2. Bake on a lower oven rack until filling is golden brown and thickened, 30-35 minutes. Cool 1 hour on a wire rack. Refrigerate, covered, 2 hours or until cold.
    3. For whipped cream, in a bowl, beat cream until it begins to thicken. Add sugar; beat until soft peaks form. Top pie with whipped cream just before serving.

    Nutrition Facts

    1 piece: 402 calories, 22g fat (11g saturated fat), 120mg cholesterol, 196mg sodium, 46g carbohydrate (41g sugars, 0 fiber), 7g protein.

    ]]>         Oreo Pie Crust https://www.tasteofhome.com/recipes/oreo-pie-crust/ Fri, 22 Mar 2024 20:58:08 +0000 https://www.tasteofhome.com/?post_type=recipe&p=1972910

    Ingredients

    • 18 Oreo cookies
    • 1/4 cup butter, melted
    Text Ingredients

    Directions

    1. Preheat oven to 350°. Pulse cookies in a food processor until ground. Add butter; pulse until blended. Press mixture onto bottom and up sides of a greased 9-in. pie plate. Bake 15 minutes. Cool completely on a wire rack.

    Nutrition Facts

    1 piece: 171 calories, 11g fat (5g saturated fat), 15mg cholesterol, 147mg sodium, 19g carbohydrate (11g sugars, 1g fiber), 1g protein.

    ]]>         Quiche Recipe https://www.tasteofhome.com/recipes/basic-quiche/ Fri, 22 Mar 2024 20:58:03 +0000 https://www.tasteofhome.com/?post_type=recipe&p=1972908

    Ingredients

    • Dough for single-crust pie
    • 1 cup shredded or crumbled cheese (like Swiss, cheddar, pepper jack or feta)
    • 2 cups cooked mix-ins (like cooked sausage or sauteed vegetables)
    • 4 large eggs, lightly beaten
    • 1 cup half-and-half cream
    • 1/2 teaspoon salt
    • 1/4 teaspoon pepper
    Text Ingredients

    Directions

    1. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes. Preheat oven to 375°.
    2. Sprinkle cheese over crust. Top with up to 2 cups cooked mix-ins. In a large bowl, whisk eggs, cream, salt and pepper; pour over filling. Bake until a knife inserted in the center comes out clean, 30-35 minutes. Let stand 10 minutes before cutting.

    Dough for single-crust pie (9 in.)

    Combine 1-1/4 cups all-purpose flour and 1/4 tsp. salt; cut in 1/2 cup cold butter until crumbly. Gradually add 3-5 Tbsp. ice water, tossing with a fork until dough holds together when pressed. Shape into a disk; wrap and refrigerate 1 hour.

    Nutrition Facts

    1 piece: 300 calories, 21g fat (12g saturated fat), 151mg cholesterol, 378mg sodium, 16g carbohydrate (1g sugars, 1g fiber), 10g protein.

    ]]>         Crab Dip https://www.tasteofhome.com/recipes/crab-dip-recipe/ Tue, 16 Apr 2024 01:28:25 +0000 https://www.tasteofhome.com/?post_type=recipe&p=1972598

    Ingredients

    • 1 package (8 ounces) cream cheese, softened
    • 1/2 cup mayonnaise
    • 1 tablespoon lemon juice
    • 2 teaspoons seafood seasoning
    • 2 teaspoons minced chives
    • 1-1/2 teaspoons Worcestershire sauce
    • 1/2 teaspoon garlic powder
    • 1/4 teaspoon pepper
    • 2 cans (6 ounces each) lump crabmeat, drained
    • 1-1/4 cups shredded cheddar cheese, divided
    Text Ingredients

    Directions

    1. Preheat oven to 350°. In a large bowl, beat cream the first 8 ingredients until smooth. Stir in crab and 1 cup cheese. Spread into a greased 9-in. pie plate. Sprinkle with remaining 1/4 cup cheese.
    2. Bake until bubbly and cheese is melted, 25-30 minutes. If desired, sprinkle with additional chives.

    Nutrition Facts

    1/4 cup: 149 calories, 13g fat (5g saturated fat), 46mg cholesterol, 345mg sodium, 1g carbohydrate (1g sugars, 0 fiber), 7g protein.

    ]]>         Key Lime Pie https://www.tasteofhome.com/recipes/refreshing-key-lime-pie/ Sat, 23 Mar 2024 21:08:58 +0000 https://www.tasteofhome.com/?post_type=recipe&p=1963573

    Ingredients

    • 1-1/2 cups graham cracker crumbs
    • 1/4 cup sugar
    • 1/3 cup butter, melted
    • 2 cans (14 ounces each) sweetened condensed milk
    • 4 large egg yolks
    • 1 cup Key lime juice
    • Optional: Sweetened whipped cream and lime slices
    Text Ingredients

    Directions

    1. Preheat oven to 375. In a small bowl, combine cracker crumbs, sugar and butter until crumbly. Press onto the bottom and up the side of an ungreased 9-in. pie plate. Bake until crust is lightly browned, 8-10 minutes. Cool on a wire rack while making filling.
    2. In a large bowl, beat milk, egg yolks and lime juice on low for 2 minutes or until smooth and slightly thickened.
    3. Pour into prepared crust. Bake until a knife inserted in the center comes out clean, 15-20 minutes. Cool on a wire rack for 1 hour. Refrigerate until chilled, about 3 hours. If desired, serve with whipped cream and lime slices.

    Nutrition Facts

    1 piece: 637 calories, 24g fat (13g saturated fat), 158mg cholesterol, 321mg sodium, 96g carbohydrate (84g sugars, 1g fiber), 13g protein.

    ]]>         Vegan Potpie https://www.tasteofhome.com/recipes/vegan-potpie/ Mon, 25 Mar 2024 19:45:46 +0000 https://www.tasteofhome.com/?post_type=recipe&p=1952448

    Ingredients

    • 2-1/2 cups all-purpose flour
    • 1 teaspoon salt
    • 2/3 cup vegan butter-style sticks, such as Earth Balance
    • 8 to 10 tablespoons ice water
    • FILLING:
    • 1 cup cubed peeled potato
    • 3/4 cup sliced fresh carrot
    • 1/2 cup vegan butter-style sticks, such as Earth Balance
    • 1/2 cup chopped celery
    • 1/3 cup chopped onion
    • 2 garlic cloves, minced
    • 1/2 cup all-purpose flour
    • 1/2 teaspoon salt
    • 1 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme
    • 1/4 teaspoon pepper
    • 1-1/2 cups vegetable broth
    • 3/4 cup unsweetened almond milk
    • 1 package (8 ounces) refrigerated vegan lightly seasoned chicken
    • 1/2 cup frozen peas
    • 1/2 cup frozen corn
    Text Ingredients

    Directions

    1. In a large bowl, mix flour and salt; cut in vegan butter until crumbly. Gradually add ice water, tossing with a fork until dough holds together when pressed. Divide dough in half. Shape each into a disk; wrap and refrigerate 1 hour or overnight.
    2. Preheat oven to 425°. For filling, place potato and carrot in a small saucepan; add water to cover. Bring to a boil. Reduce heat; cook, covered, 8-10 minutes or until crisp-tender; drain.
    3. In a large skillet, heat vegan butter over medium-high heat. Add celery and onion; cook and stir until tender. Add garlic; cook and stir 1 minute longer. Stir in flour, salt, thyme and pepper until blended. Gradually stir in broth and almond milk. Bring to a boil, stirring constantly; cook and stir until thickened, about 2 minutes. Stir in vegan chicken, peas, corn and potato-carrot mixture; remove from heat.
    4. On a lightly floured surface, roll 1 half of dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim even with rim. Add filling. Roll remaining dough to a 1/8-in.-thick circle. Place over top of filling. Trim, seal and flute edge. Cut slits in top crust.
    5. Bake until crust is golden brown and filling is bubbly, 30-35 minutes. Let stand 15 minutes before cutting.

    Nutrition Facts

    1 serving: 519 calories, 29g fat (11g saturated fat), 0 cholesterol, 1035mg sodium, 48g carbohydrate (2g sugars, 3g fiber), 15g protein.

    ]]>         No-Bake Oreo Pie https://www.tasteofhome.com/recipes/easy-no-bake-oreo-pie/ Fri, 22 Mar 2024 16:49:44 +0000 https://www.tasteofhome.com/?post_type=recipe&p=1952341 easy as pie.]]>

    Ingredients

    • 30 Oreo cookies, finely crushed
    • 1/2 cup butter, melted
    • FILLING:
    • 1 package (8 ounces) cream cheese, softened
    • 1/4 cup sugar
    • 2 cups whipped topping
    • 18 Oreo cookies, divided
    Text Ingredients

    Directions

    1. In a small bowl, mix crushed cookies and butter. Press onto bottom and up side of an ungreased 9-in. pie plate. Refrigerate for 30 minutes.
    2. In a large bowl, beat cream cheese and sugar until smooth. Fold in whipped topping. Coarsely chop 10 cookies; fold into cream cheese mixture. Spoon over crust.
    3. Refrigerate, covered, at least 2 hours before serving. If desired, garnish with additional whipped topping and crushed cookies. Arrange remaining 8 whole cookies over pie.

    Nutrition Facts

    1 piece: 595 calories, 38g fat (20g saturated fat), 59mg cholesterol, 450mg sodium, 62g carbohydrate (39g sugars, 2g fiber), 4g protein.

    ]]>