Sentences with phrase «fill pie shell»

Fill pie shell with ice cream; smooth top.

Fill pie shell with broken pecans.

Line the shell with parchment paper or tinfoil and fill your pie shell with pie weights — dry beans work great for this.

Whisk together the eggs, cream, cayenne and cheese, and fill the pie shell.

Fill the pie shells with the filling and divide the streusel among the pies.

Place filled pie shell in freezer.

Not exact matches

Simply fill each cooled churro pie shell with pudding, then drizzle with chocolate sauce and garnish with berries.

These shells are dense, won't get soggy, can withstand and hold any filling, from sweet to savoury, to quiches & meat pies, to deep dish pizza and anything in between.

I'll use my tried and true coconut macaroon recipe, fill it in a tart shell, bake it then add my other favorite chocolate pie recipe to it!

Fill with pie weights or beans and bake for 15 - 20 minutes, or until the tart shells look dry but are not yet quite browned.

Fill prepared pie shell with warm pumpkin custard and bake for 30 - 60 minutes, depending on the size and depth of your pie.

This recipe originally came from my Hot Apple Pie Recipe which was aptly named due to the style of cooking the filling before piling it into the pie shell.....

assemble: • place pecans in the par baked pie shell • pour filling into the pie shell.

You can now bake your pie one of two ways - either just fill it and bake it, or prebake the pie shell.

A soft meringue may be baked as topping of a single - crust pie; a baked hard meringue is used as a shell for berries or other dessert fillings.

Turn out into the prepared pie shell, spread with a rubber spatula to fill the crust evenly, and bake until golden brown, 50 minutes to 1 hour.

1621 — Early American settlers of Plimoth Plantation (1620 - 1692), the first permanent European settlement in southern New England, might have made pumpkin pies (of sorts) by making stewed pumpkins or by filling a hollowed out shell with milk, honey and spices, and then baking it in hot ashes.

Line the shell with parchment and fill with pie weights.

Note: if using homemade dough, pre-bake tart shell covered in foil with dried beans or pie weights at 400 degrees F for 15 - 17 minutes, then and add meat and veggies and custard filling and bake for additional 20 minutes or so until the tart is set.

Pour the prepared filling into the prepared pie shell and bake for 15 minutes in the preheated oven.

Pour the prepared filling into the prepared pie shell.

Whisk until well blended and place the filling in the cooled pie shell.

It's also totally easy, because I use the blender for the filling and Maine Pie Co. «s buttery, flaky gluten - free pie shells.

A baked pie shell is filled with the pudding and chilled to set.

We took all the flavors that we love from our favorite Thanksgiving dessert and instead of filling up a pie shell, we stuffed them inside of a tart, Granny Smith apple.

Cover the bottom of baked pie shell with a small amount of the cooled filling.

Keep the beans, they can be used again and again for heating the pan (you can also use them in a pie shell if baking it without filling, the beans will keep it from bubbling up and having to be broken down to get the filling in).

We freeze the tart shell because it needs to be pre baked, only I don't want to fuss and do the usual covering the crust with parchment paper and filling it with pie weights.

Served in baked pie crust shells, these sweet, cream - filled cups aren't just aesthetically adorable, they also save you the trouble of frying pastry dough.

Step 7: Pour the filling into the pie shell.

Pour filling into the pie shell and top with an even layer of mashed potatoes (mashed potato recipe below).

Pour over apple filling in pie shell.

Take second shell out of pan, invert over pie filling, press edges together to seal.

Remove the weights from the pie shell, and pour in the filling.

Spoon the filling into the cooled pie or tart shell, or divide into individual ramekins.

can pumpkin (not pie filling) 3/4 c brown sugar 1/2 c almond or coconut milk 3 eggs 1 tsp cinnamon 1 tsp vanilla Pinch of salt 30 mini pie shells

Lay half the strips and braids parallel across the filling in the pie shell — you can engineer a pattern if you want, but a random sequence of thin, thick, and braided strips works just fine.

Bake the phyllo shells for 6 - 8 minutes, then remove the parchment and pie weights and allow them to cool slightly while you prepare the filling.

Combine all of the filling ingredients and pour in unbaked pie shell.

Today the pumpkin pie has evolved into an open - faced single crust pie shell that is filled with a smooth custard - like filling made with pumpkin puree, eggs, cream or milk, sugar, and spices (mixture usually consisting of cinnamon, ginger, allspice, and cloves).

Set the pie shells aside to cool while you make the filling, and decrease the oven temperature to 350 degrees F.

Pour filling into par - baked pie shells (don't overfill them).

Pour cooled chocolate filling into a baked and cooled pie shell.

Spoon the pie filling mixture into the pre-baked whole wheat pie shell.

Remove the tart shell from the refrigerator and line the crust with parchment paper and then fill it to the top with either pie weights, beans or dried lentils.

Lightly prick bottom of shell all over with a fork, then line with foil and fill with pie weights.

Transfer the filling mixture to the pie shell (or a lightly oiled pie plate), smoothing to distribute evenly.

At any rate, this pie is a tropical breeze in a pie shell, using macadamias for crunch on top of sweet vanilla pie filling.

Pour filling into pie shell and bake for about 45 - 60 minutes until top starts to brown and filling is set.

Pour the filling into the chilled pie shell and use a rubber spatula to smooth the top.