Sentences with phrase «until filling sets»

Pour the pie filling into the cooled pie crust and bake at 350 F for about 60 minutes or until the filling sets up to a thick, creamy consistency.

Refrigerate until the filling sets, about 30 minutes.

Fill the crust as usual and bake it, until the filling sets.

Bake until the filling sets, 50 to 60 minutes.

Not exact matches

And the dining - room table would fill with a turkey or a goose, rolls and salad and green beans, little glass bowls of watermelon pickles with tiny three - pronged forks beside them, and cranberries plopped whole in sugared water, boiled until they started to burst, then set aside to cool.

Pour filling over crust and chill in freezer until set, about 30 minutes.

Pour this mixture into an unbaked pie crust and bake for 45 to 50 minutes or until the filling is set and the crust is browned.

To make the cashew cream filling, melt all the ingredients together, stirring until smooth, then set aside to cool for 10 - 20 minutes.

Fill cooled shell and chill for 15 minutes, until partially set.

One of my favourite summertime recipes involves a bright yellow lemon filling reminiscent of lemon meringue pie and made from a few simple ingredients that are lightly simmered on the stovetop and then chilled in the fridge until set.

Pour into a silicon mold, filling to the top and freeze until set.

Bake the pie until the filling puffs up and the center is set, 45 - 50 minutes.

Pour onto the partially baked crust and continue to bake for 20 - 25 more minutes until the filling is set.

Bake at 350F for about 20 minutes (for an 8 - inch pie, about 35 minutes) or until the brownie edge looks done and the outermost inch of the pumpkin filling is slightly cracked and set.

Bake for about 25 - 30 minutes until the filling is set, and lightly golden.

A flaky pie crust is filled with a seemingly impossible smooth chocolate mousse and chilled until the mousse sets and the flavors develop.

A gingersnap crust is filled with a rich chocolate filling and baked until the chocolate sets into a thick custard.

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 milk chocolate filling into the shell and chill in the refrigerator until set, at least 4 hours.

Then fill up the mould with more chocolate before putting it back into the freezer for a further 20 - 30 minutes, until it's set.

Pour the mixture into the baked tart shells and return for further baking in the oven for about 7 - 8 minutes, or until the filling is set at the edges but still slightly soft at the center.

To make the crème filling, use a double boiler or a heatproof bowl set over simmering water to melt the white chocolate until smooth.

Set aside until ready to fill.

Cook in preheated 325 degree F. oven until the filling is just about set in the middle (it will continue cooking a bit after you take it out of the oven).

To prepare the filling, first make a flax «egg» by combining a tablespoon of flax with 2 tablespoons of water and set aside for 5 minutes until it forms a gel — this will help the filling set when baked.

Return the pan (carefully) to the oven and bake for another 15 - 20 minutes, or until the filling is JUST SET!

Reduce oven temperature to 375 °F (190 °C), and bake until topping is golden brown and filling is set, 30 to 40 minutes more, covering with foil during last 10 minutes of baking to prevent excess browning.

Pour filling into chilled crust and bake the cheesecake for 50 to 55 minutes, until the center is just set.

Refrigerate until the filling is set, at least 1 hour.

Pour the filling on half - baked crust and bake for 12 - 16 minutes, until the filling is set at the edges but still slightly soft in the center.

Place filled mini pumpkins on a baking sheet and bake for approximately 12 to 15 minutes, or until puffed and set.

The recipe indicate to refrigerate the whoopie pies for at least 1 hour until the filling is set.

Meanwhile, make the filling: Combine cream cheese, brown sugar, pecans, maple syrup, cinnamon, salt, and zest in a large bowl and beat on medium speed of a hand mixer until combined; set aside.

Melt butter, chocolate, and espresso powder in large heatproof bowl set over medium saucepan filled with 1 inch of barely simmering water, stirring occasionally until smooth.

Fill each mini muffin cup with about 2 teaspoons batter and bake until set, about 20 minutes.

Once the plain base is set (about 30 minutes to an hour), pour the pumpkin filling over top and freeze again until set.

I then fill the crock pot up with hot water until just before it touches the lid of the jar and I set the crock pot on «high» for four hours.

Bake 35 minutes, until chocolate layer starts to pull away from pan sides and filling edges are puffed and set.

Bake until the filling is set, but is still «a little wiggly» in the center, about 15 minutes.

Pour the creamy filling over the chilled crust and bake in preheated oven for 40 minutes or until center is set and the edges are puffed and slightly cracked.

Place each mold onto a baking sheet, and bake about 20 minutes until the filling is set.

Gently pour the filling over the pecans and bake for approximately 25 - 30 minutes or until filling is set.

Pour the filling into the prepared cooled crust and bake for 15 minutes in 350 degrees F. Transfer pie to a cooling rack and let cool completely at room temperature before chilling for at least 3 hours or overnight (preferred) until set.

Spread filling into prepared crust and chill at least 30 minutes or until set.

Place the filling ingredients in the food processor, one set at a time, and blitz until smooth.

Bake the tart, rotating the pan occasionally, for 20 to 25 minutes, until the filling is just set - it should still jiggle slightly in the center when the pan is shaken.

Remove crust from oven and pour filling on top of hot crust and return to oven and bake for an additional 15 - 18 minutes or until filling is set when pan is carefully jiggled.

Place the pie on the bottom rack of the oven and bake for 30 minutes or until the crust is nice and golden and the filling has set.

Bake in the middle of the oven until the filling has set.

Bake until the filling is just set, 15 - 18 minutes.