Fantasy Pie Food

FANTASY CHOCOLATE PIE

Steps:

• To make crust: In a large bowl, stir together flour, cinnamon and salt. Using a pastry blender, cut in shortening until pieces are pea-size. Sprinkle 1 tablespoon of cold water over part of the mixture; gently toss with a fork. Push moistened dough to the side of the bowl. Repeat moistening dough, using 1 tablespoon cold water at a time, until all the dough is moistened (4 to 5 tablespoons cold water total). Form dough into a ball. Place dough ball between 2 pieces of plastic wrap then roll from center to edges into to a 12-inch circle.
• Strip away one side of the plastic wrap and transfer pastry, dough side down, into a 9-inch pie plate. Ease pastry into pie plate without stretching then strip away plastic wrap from the top side. Trim pastry to 1/2 inch beyond edge of pie plate. Fold under extra pastry. Crimp edge. (Do not prick.) Set aside.
• For filling: In a medium bowl, combine eggs, corn syrup, granulated sugar, butter, vanilla and salt.
• In pastry shell, layer milk chocolate chips, semisweet chocolate chips and white chocolate chips, 1 cup coconut, pecans and almonds. Slowly pour egg mixture over all, allowing egg mixture to sink down into filling. To prevent overbrowning, cover edge of pastry shell with foil.
• Bake the pie in a 350 degree oven for 30 minutes. Remove the foil; bake for 20 to 25 minutes more or until the center of pie appears set when gently shaken. Cool completely on a wire rack. Cover and store in refrigerator within 2 hours.

BERRY-APPLE FANTASY PIE

Steps:

• Prepare pastry and divide in half. Transfer onto a 9 inch pie plate.
• In large mixing bowl, stir together the sugar, tapioca and cinnamon. Add the blackberries and apple slices. Toss until coated. Let stand 15 minutes.
• Spoon filling into pastry-lined pie plate. Dot with butter. Trim pastry even with edge of pie plate. Moisten the edge of pastry with water.
• On a lightly floured surface, roll out the remaining pastry into a 12 inch circle. Cut slits in the pastry to let steam escape. Place on the filling. Trim the top crust to 1/2 inch beyond edge of pie plate. Cover edge of crust with foil to prevent overbrowning.
• Bake at 375 oven for 25 minutes. Remove foil. Bake for 20 to 25 minutes more or until the crust is golden brown and filling is bubbly.

BERRY APPLE FANTASY PIE

Steps:

• Prepare pie crust pastry and separate into two balls. On lightly floured surface roll out one into a 12-inch circle. Transfer the rolled out pastry onto a 9 inch pie plate.
• In large mixing bowl, stir together sugar, tapioca, and cinnamon. Add the berries and apple slices. Toss gently until coated. Let stand 15 minutes.
• Sppon filling into pastry-lined pie plate. Dot with butter. Trim pastry even with edge of the pie plate. Moisten the edge of the pastry with water.
• Roll out remaining pastry into a 12-inch circle. Cut slits to let steam escape. Place pastry over the filling. Trim the top crust to 1/2 inch beyond the edge of the pie plate. Fold top pastry and crimp edge. Cover edge of crust with foil to prevent overbrowning.
• Bake in a 375°F oven for 25 minutes. Remove the foil and bake 20-25 additional minutes. Should be golden brown with bubbly filling. Cool on a rack.

FANTASY FREEZE PIE

Steps:

• Beat cream cheese and marshmallow creme in large bowl with electric mixer on medium speed until well blended. Add sherbet; mix well. Gently stir in 2 cups of the whipped topping.
• Pour into crust.
• Freeze several hours or until firm. Top with remaining 1/2 cup whipped topping just before serving. Store leftover pie in freezer.