OLD-FASHIONED PEANUT BUTTER PIE
My mother made a chewy, gooey peanut butter pie I loved as a child. Now I continue the tradition for the next generation of peanut butter lovers. -Brianna DeBlake, Fremont, Michigan
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- Preheat oven to 350°. 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., In a large bowl, beat corn syrup, sugar, peanut butter and salt until blended. Beat in eggs and vanilla until smooth. Pour into crust. Bake 60-70 minutes or until top is puffed and center is almost set; cover top loosely with foil during the last 30 minutes to prevent overbrowning., Remove foil. Cool on a wire rack. (Top may sink and crack slightly upon cooling.) Serve or refrigerate within 2 hours. Top as desired.
Nutrition Facts : Calories 538 calories, Fat 22g fat (10g saturated fat), Cholesterol 123mg cholesterol, Sodium 379mg sodium, Carbohydrate 82g carbohydrate (65g sugars, Fiber 1g fiber), Protein 9g protein.
BUTTER PIE CRUST
Provided by Food Network Kitchen
Time 1h30m
Number Of Ingredients 5
Steps:
- Pulse the flour, salt and sugar in a food processor. Add about one-third of the butter; process until the butter is combined. Pulse in the remaining butter in 5 or 6 pulses to form coarse crumbs. Add the vinegar; pulse quickly a few times while adding 1/3 cup ice water. Squeeze some dough between your fingers. It should just hold its shape; if it's still crumbly, quickly pulse in more ice water by the tablespoonful. (Do not overwork the dough.)
- Turn the dough out onto a large piece of plastic wrap. Wrap the dough, then press and flatten into a thin round. Refrigerate 1 hour.
- Roll out the dough into an 11-to-12-inch round, about 1/8 inch thick, on a lightly floured surface. Center over a 9-inch pie plate. Fold in the edges and crimp as desired. Refrigerate at least 30 minutes before using.
BUTTER PIE CRUST
Steps:
- Combine flour and salt in bowl; cut in butter with pastry blender or fork until mixture resembles coarse crumbs. Stir in enough water with fork just until flour is moistened.
- Divide dough in half; shape each half into ball. Flatten slightly. Wrap 1 ball in plastic food wrap; refrigerate.
- 1-crust pie: Roll out 1 ball of dough on lightly floured surface into 12-inch circle. Fold into quarters. Place dough into 9-inch pie pan; unfold dough, pressing firmly against bottom and sides. Trim crust to 1/2 inch from edge of pan. Crimp or flute edge. Fill and bake according to pie recipe directions.2-crust pie: Roll out remaining ball of dough on lightly floured surface into 12-inch circle. Fold dough into quarters. Place dough over filling; unfold. Trim, seal and crimp or flute edge. Cut 5 or 6 large slits in crust. Bake according to pie recipe directions.Baked unfilled pie shell: Prepare dough as directed above for 1-crust pie. Prick crust all over with fork before baking. Bake at 475°F, 8-10 minutes or until lightly browned.
Nutrition Facts : Calories 250 calories, Fat 15 grams, SaturatedFat grams, Transfat grams, Cholesterol 40 milligrams, Sodium 200 milligrams, Carbohydrate 24 grams, Fiber 1 grams, Sugar grams, Protein 3 grams
EASY CORNMEAL CRUST FOR PIES, GALETTES AND CROSTATAS
This easy cornmeal crust comes together in minutes and gives a rustic looking crust for pies, quiches, tarts, galettes and crostatas. Perfect for savory dishes like tomato galettes or for pie crusts that you would like light, but crunchy bite with.
Provided by Michele
Categories BASICS
Time 1h10m
Number Of Ingredients 8
Steps:
- Place flour, cornmeal, salt and sugar into a bowl.
- Using a whisk, mix until well combined
- Add butter. Using your hands mix into dry mix, the mixture will be someone mealy looking at this point.
- Add olive oil and stir until combined. There will be areas that arent completely combined, don't worry. When you add the water it will meld.
- Add as much of the ice cold water to have the dough stick together. It may seem a little stringy at this point but it is fine.
- Form into a ball and place in the fridge for 30 mins to an 1 hour until chilled.
- Onto a peice of parchment paper, sprinkle a little bit of cornmeal.
- Place chilled dough ball into the center and then dust a rolling pin with a little cornmeal as well.
- Roll dough out to 1/4" thickness. If the dough starts to stick, sprinkle a little bit more cornmeal on top.
- Bake and use according to your gallete, tart, crust or quiche recipe dictates.
- You can make this ahead and chill up to 3 days.
Nutrition Facts : Calories 279 calories, Carbohydrate 25 grams carbohydrates, Cholesterol 31 milligrams cholesterol, Fat 19 grams fat, Fiber 1 grams fiber, Protein 3 grams protein, SaturatedFat 8 grams saturated fat, ServingSize 1, Sodium 536 grams sodium, Sugar 1 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 9 grams unsaturated fat
BUTTER FLAKY PIE CRUST
Butter makes this buttery flaky recipe the perfect crust for your pie!
Provided by Dana
Categories Desserts Pies Pie Crusts Pastry Crusts
Time 4h15m
Yield 8
Number Of Ingredients 4
Steps:
- In a large bowl, combine flour and salt. Cut in butter until mixture resembles coarse crumbs. Stir in water, a tablespoon at a time, until mixture forms a ball. Wrap in plastic and refrigerate for 4 hours or overnight.
- Roll dough out to fit a 9 inch pie plate. Place crust in pie plate. Press the dough evenly into the bottom and sides of the pie plate.
Nutrition Facts : Calories 172.8 calories, Carbohydrate 14.9 g, Cholesterol 30.5 mg, Fat 11.7 g, Fiber 0.5 g, Protein 2.1 g, SaturatedFat 7.3 g, Sodium 155 mg, Sugar 0.1 g
SIMPLE CORNFLAKE PIE CRUST
Steps:
- Gather the ingredients.
- Combine the crushed cornflakes, sugar, and cooled, melted butter together until thoroughly blended.
- Press the mixture into the bottom and up the sides of an 8- or 9-inch pie plate.
- Fill the crust as desired.
Nutrition Facts : Calories 119 kcal, Carbohydrate 12 g, Cholesterol 20 mg, Fiber 0 g, Protein 1 g, SaturatedFat 5 g, Sodium 140 mg, Sugar 4 g, Fat 8 g, ServingSize 1 crust (8 servings), UnsaturatedFat 0 g
ROSALIE'S ICE CREAM PIE WITH PEANUT BUTTER CRUST
My mom, Rosalie, made this pie for the first time about 20 years ago. Everyone that has had it asks for the recipe, and it is known by all of her friends all over the country as "Rosalie's Ice Cream Pie". It is my favorite ice cream pie. You can use different flavors of ice cream if you like, but I still prefer the original. Prep time does not include freezer time.
Provided by IHeartDogs
Categories Pie
Time 40m
Yield 1 pie
Number Of Ingredients 9
Steps:
- Place 1 pint vanilla ice cream in refrigerator to soften slightly, about 20 minutes.
- Meanwhile, in large bowl, stir peanut butter and corn syrup until blended, then add rice krispies, stirring until well coated.
- Spray a 9 or 10 inch pie plate with cooking spray, then press cereal mixture onto bottom and up sides and form a"stand up" edge.
- Evenly spread one pint softened ice cream on crust; freeze until firm, about 1 hour.
- Meanwhile, prepare fudge sauce: in 2 quart saucepan over medium heat, cook sugar, cocoa, heavy cream and butter until mixture is smooth and boils, stirring constantly.
- Remove saucepan from heat; stir in vanilla, and cool fudge sauce slightly.
- Remove pie from freezer and pour 1 and 1/4 cups fudge sauce over ice cream.
- Return pie to freezer and freeze until fudge sauce hardens, about 20 minutes.
- Remove second pint of ice cream from its container to medium bowl and let stand at room temperature stirring occasionally, until its of smooth spreading consistency but NOT melted.
- Remove pie from freezer and spread ice cream over fudge sauce.
- Drizzle remaining fudge sauce over ice cream to make a pretty design.
- Return pie to freezer; freeze until firm, at least 3 hours.
- If not using the same day, when firm, wrap with plastic wrap and foil and put back in freezer.
- There is usually extra fudge sauce which I spoon over pie when serving.
- Remove pie from freezer for about 10 or 15 minutes to ease slicing.
Nutrition Facts : Calories 4142.3, Fat 225, SaturatedFat 112.4, Cholesterol 536.6, Sodium 2135.3, Carbohydrate 522.1, Fiber 26.4, Sugar 335.8, Protein 67.7
AWARD-WINNING CORN PIE
My mom's award-winning corn pie! This is such a GREAT variation on traditional corn side dishes. This recipe is ALWAYS requested, so be prepared. Don't skimp on the cracker crumbs - I go heavy on them in the recipe - and this is truly the best when you use butter-flavored crackers (Club crackers or similar) - just not the same w/ saltine-type crackers. Enjoy this! I usually always double this recipe and make two pies, 'cuz everyone takes seconds (and thirds!) This also is simple to make ahead, then just bake when you're ready - perfect for after church or when you're in a hurry!
Provided by WJKing
Categories Corn
Time 40m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Combine crumbs and melted butter, reserving 1/2 cup of crumbs for topping.
- Line a 9" pie pan with remaining crumbs.
- Combine 2 T butter, 1 cup milk, corn and salt.
- Bring to a boil.
- Reduce heat and cook 3 minutes.
- Add flour to remaining 1/4 cup milk; mix to a smooth paste.
- Add slowly to hot corn/milk mixture, stirring constantly.
- Cook 2-3 minutes, or until thick.
- Cool slightly.
- Add onion salt, then add eggs slowly, stirring constantly.
- Pour into crumb-lined pie pan.
- Sprinkle remaining crumbs over top.
- Bake at 400°F for 20 minutes.
BUTTER CRUST CORN PIE
This was a winner in a Gooseberry Patch recipe contest. It's delicious and the salsa garnish adds a special snap to the finish and flavour. We love it!
Provided by MarieRynr
Categories < 60 Mins
Time 35m
Yield 5-7 serving(s)
Number Of Ingredients 13
Steps:
- Combine crackers, cheese and butter; press into the bottom and up the sides of a 9" pie plate.
- Set aside.
- Combine one cup milk, corn, onion salt, white pepper and sugar in a saucepan; bring to a boil over medium heat.
- Reduce heat and simmer for 3 minutes.
- Combine remaining milk and flour, stirring until smooth.
- Gradually add flour mixture to corn mixture, stirring constantly.
- Remove from heat; stir in eggs, olives and onion.
- Mix well; spoon into pie plate.
- Bake at 400 degrees for 20 minutes or until filling sets.
- Cut into wedges and serve with salsa.
CORNMEAL PIE CRUST
I haven't tried this, but thought it sounded interesting. You may want to use less salt, per review.
Provided by Scotty Callies Mom
Categories Dessert
Time 10m
Yield 1 pie crust, 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Combine cornmeal, flour and 1 tsp salt in a bowl.
- Cut in shortening.
- In a separate bowl, beat together egg and 1/4 cup water.
- Add to cornmeal mixture.
- Press into 9 inch pie plate to form crust.
- Use in place of regular pie crust.
SWEET CORN PIE
Provided by Karen Keisir
Categories Cheese Vegetable Bake Corn Summer Bon Appétit Pennsylvania
Yield 6 main-course or 8 side-dish servings
Number Of Ingredients 10
Steps:
- Preheat oven to 375°F. Melt butter in heavy medium skillet over medium-low heat. Add corn and sauté 5 minutes. Add green onions and celery leaves and toss to heat through. Remove from heat.
- Mix cheese, eggs, yolks and flour in medium bowl. Gradually add half and half, stirring until mixture is smooth; add corn mixture.
- Unfold crusts on work surface and press out fold lines. Line 9-inch-diameter pie dish with 1 crust. Spoon filling into crust-lined dish. Arrange second crust over; pinch edges together to seal and crimp decoratively. Cut several slits in top of crust to allow steam to escape.
- Bake pie until filling is puffed and golden, about 45 minutes. Let stand 15 minutes; serve warm.
CORNMEAL BUTTER CRUST
This is an easy no fuss and fail safe pie crust with a unique texture and tastes awesome!! It's not flaky like a regular pie crust more like a cookie consistency. I think it holds together better than a regular crust when serving. This pie crust recipe is to die for...no seriously! This is now my "standard" pie crust recipe!! I've used it for Pecan, Pumpkin and Apple Pie's...so far. My mom pulled it out of a magazine...sorry I don't remember the name. Probably Family Circle or Southern Living. The colder the butter the better, but not frozen. And chilling the dough before rolling is very important! Remember...chill...chill...chill! 10/24/13 - I have substituted Splenda for sugar in this and it's awesome still!
Provided by Heartspell
Categories Pie
Time 55m
Yield 1 9-inch pie crust
Number Of Ingredients 6
Steps:
- Mix flour,cornmeal,sugar and salt in the bowl of a food processor. Add butter and pulse until incorporated. Add water, 1 tbsp at a time while pulsing,until ball forms. Remove and wrap with plastic wrap. Chill at least 30 minutes.
- Roll dough out on a lightly floured surface with a lightly floured rolling pin into a 14-inch diameter round. Fit into a 9-inch pie pan, and crimp excess dough around the edges of the pan. Chill at least 15 minutes.
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FOOLPROOF ALL BUTTER PIE CRUST - BAKER BY NATURE
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5/5 (35)Total Time 2 hrsCategory Dessert
- In a spouted glass measuring cup combine the water and apple cider vinegar; place in the freezer until needed (this will get it ice cold). In a large bowl combine the flour, cornstarch, salt, and sugar; whisk well to combine. Add the cold butter cubes and toss them in the flour, making sure each piece gets coated. Using a pastry cutter or bench scraper, cut the flour and butter together until the pieces of butter are the size of peas. Slowly add in the cold water and cut it into the mixture until there are just a few bits of loose flour left. If the dough is too dry and doesn't hold together when pinched, add in cold water, one teaspoon at a time, until the dough comes together. Be sure not too add to much liquid here! Gather the dough together and carefully pour it out onto a lightly floured work surface. Gently knead the dough into a shaggy ball, about 4 or 5 kneads should do it. Scrape up the dough and form it into a disk. Wrap the dough in plastic wrap and refrigerate for at least
- Remove the dough from the fridge 10 minutes before you begin rolling, as dough that is too cold will crack. Lightly flour a rolling pin and your work surface. Set the dough in the middle of the work surface and - beginning from the center of the disc - roll the dough away from you in one firm and even stoke. After each stroke, rotate the disc a quarter turn clockwise and roll again. Lightly sprinkle more flour on the work surface, on the dough, and on the rolling pin as needed. You want to use just enough to prevent the dough from sticking. As your disc of dough becomes larger, be sure not to overstretch the center of the dough. Continue rolling until the dough is 3 inches longer than the pan you are using, and around 1/8" to a 1/4" in thickness.
- Carefully fold the dough in half and lay it across one side of a buttered pie pan, placing the seam of the dough in the center of the pan. Gently unfold the crust, then use your hands to fit the dough down into the pan, making sure there are no gaps between the dough and the pan. Burst any air bubbles with a fork. Do not pull or stretch the dough here!
- Using kitchen sheers, trim the dough overhang to 1 and 1/2 inches, measuring from the inner rim of the pan. If making a single crust pie, roll and pinch the excess dough overhang under so that it fits directly on top of the pan's rim. Be sure to pinch and roll it tightly here, otherwise it could unroll while baking. Next, flute (or crimp) the pie crust. The best way to do this is to use the index finger and thumb of one hand to form a letter C that the thumb of your other hand fits into. Crimp the edges all the way around the pie, being sure the final crimped crust sits directly on the rim of the pan.
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- To prepare the pie, combine crackers, cheese, butter, and 1 egg white in a medium bowl. Toss with a fork until moist; reserve 2 tablespoons. Press the remaining cracker mixture into bottom and up the sides of a 9-inch pie plate coated with cooking spray. Bake at 400° for 5 minutes; cool on a wire rack.
- Combine 1 cup milk, corn, sugar, and onion salt in a medium saucepan. Bring to a boil over medium heat; reduce heat, and simmer 3 minutes. Combine 1/4 cup milk and flour in a small bowl; gradually add to corn mixture. Cook until thick (about 1 minute); remove from heat. Stir in 1/2 cup onions and olives. Combine 2 egg whites and the egg in a small bowl; gradually add to corn mixture. Pour into prepared crust, and sprinkle with 2 tablespoons cracker mixture and paprika.
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- Peel and cube potatoes and boil covered in water on top of the stove about 8 minutes or until fork tender. Boil eggs in a pot, peel and dice. I use a glass 10 inch pie plate to make this pie but you could use a baking dish. If you add ingredients, you will need something bigger than a pie plate because this recipe fills my pie plate to the top.
- Drain potatoes and put in plate. Add the corn and chopped eggs and mix together. Sprinkle on salt and pepper. Pour milk over ingredients. Cut butter into small pieces on top. Spread pie crust over the filling and cut 3 slits in top of crust. (I used a Pillsbury frozen pie crust in the photo) place my unbaked pie on a baking sheet in the oven.
- Bake in a preheated 425 degree oven for 30 minutes then reduce heat to 350 for 10 minutes. Serve the pie on a plate or in a bowl and spoon some of the milk in the bottom of the pie plate over the pie. Makes about 6 servings or 1 large pie
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