EASY CREAM PIE RECIPE: HOW TO MAKE IT - TASTE OF HOME
Fresh berries and cream pie—it’s a simple, classic combination just like Grandma used to make. My version gets you out of the kitchen and into your lounge chair quickly. Enjoy! —Gina Nistico, Taste of Home Food Editor
Provided by Taste of Home
Categories Desserts
Total Time 25 minutes
Prep Time 10 minutes
Cook Time 15 minutes
Yield 8 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 350°. Combine cracker crumbs and 1/4 cup sugar with melted butter. Using the bottom of a glass, press cracker mixture onto bottom and up the sides of a greased 9-in. deep-dish pie plate. Bake until set, 12-15 minutes. Cool completely on a wire rack., Meanwhile, sprinkle gelatin over cold water; let stand 5 minutes. Beat cream cheese and remaining sugar until smooth. Slowly beat in cream and vanilla. Microwave gelatin on high until melted, about 10 seconds; beat into cream cheese mixture. Transfer filling to crust. Refrigerate, covered, until set, about 3 hours., If desired, top with mixed fresh berries.
Nutrition Facts : Calories 731 calories, FatContent 56g fat (33g saturated fat), CholesterolContent 156mg cholesterol, SodiumContent 445mg sodium, CarbohydrateContent 51g carbohydrate (31g sugars, FiberContent 1g fiber), ProteinContent 8g protein.
CREAM CHEESE-PEANUT BUTTER PIE RECIPE - PILLSBURY.COM
This oh-so-easy peanut butter pie comes together in 10 minutes.
Provided by Jessica Walker
Total Time 2 hours 10 minutes
Prep Time 10 minutes
Yield 8
Number Of Ingredients 7
Steps:
- In large bowl, beat cream cheese and powdered sugar with electric mixer on medium speed until smooth. Add peanut butter and milk; beat again until smooth. Fold in whipped topping.
- Spoon and spread filling in crust. Top with lines or swirls of chocolate syrup. Refrigerate at least 2 hours before serving.
Nutrition Facts : Calories 430 , CarbohydrateContent 48 g, CholesterolContent 15 mg, FatContent 4 , FiberContent 1 g, ProteinContent 6 g, SaturatedFatContent 10 g, ServingSize 1 Serving, SodiumContent 260 mg, SugarContent 28 g, TransFatContent 3 g
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