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From NPR's Found Recipes Series, Bill Smith's Atlantic Beach Pie For the Crust: 1 1/2 sleeves of saltine crackers 1/3 to 1/2 cup softened unsalted butter 3 tablespoons sugar For the Filling: 1 can sweetened condensed milk (14 oz) 4 egg yolks 1/2 cup lemon or lime juice or a mix of the two Fresh whipped cream for garnish Preheat oven to 350 degrees Crush the crackers finely, but not to dust. You can use a food processor or your hands. Add the sugar, then knead in the butter until the crumbs hold together like dough. Press in to an 8 inch pie pan. Chill for 15 minutes, then bake for 18 min or until the curst colors a bit. While the crust is cooling (it doesn't have to be cold.) beat the egg yolks into the milk, then beat in the citrus juice. It is important to completely combine these ingredients. Pour into the shell and bake for 16 minutes until the filling has set. The pie needs to be completely cold to be sliced. Serve with fresh whipped cream and a sprinkling of sea salt.
Hi guys here is my version of Egg pie hope you give them a try. For the Crust 1 cup of all purpose flour 1 egg yolk 1/2 tsp vanilla 1/2 tsp salt 2 tbsp sugar 3 tbs of water 65 g cold butter For the Egg pie Filling 1 can (375 ml) evaporated milk 3 eggs + 1 egg yolk 1 egg white 1 cup sugar 1/4 cup water 1 tsp vanilla 1 1/2 tbsp corn flour( corn starch )
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Hey Folks! In this video, I show you how to make my favorite Christmas dessert: peanut butter and chocolate fudge! I did mess up a little bit, so I hope you find this video both informative and hilarious. Enjoy! -Ally
This is the best pie crust I've ever eaten so I asked Nikki's permission to share it with all of you. It's a long video but will help those who have trouble making pie dough. It has really helped me. The recipe is below, enjoy!! Nikki's Grandmothers Pie Crust Recipe 3 cups of AP flour, 1/4 tsp. baking powder (you're going to add this to the AP flour, just like Nikki's Grandmother) 1&1/2 tsps. of salt 1 cup of lard or shortening (Nikkis Grandmother used lard) 1 tblsp. vinegar - white or apple cider, it doesn't matter Some ice water. You may use close to a cup of ice water. It could be a little more or a little less. The flour and lard being used is kept in the freezer at least 2 hours till very cold and lard is very cold Start with 4 tblsp. very cold water (3 tblsp. ice water + 1 tblsp vinegar mixed with the ice water ). You may need to add up to (or a little more or less) 2/3 cups of ice water. This WILL include the 1 tblsp of vinegar added to the 1st 4 tblsp to equal 4 tblsp. AFTER the vinegar is added. Mix this into the flour with a fork to combine. Mix gingerly, not with a heavy hand! The amount of water will probably never be the same because of the amount of humidity in the air and in the flour itself. More than likely you will use 2/3 to 3/4 cups of ice water. Do NOT knead the dough, squeeze it instead. If it holds a ball easily, you've added enough water. WATCH THE VIDEO AS I TRY TO SQUEEZE THE DOUGH INTO A BALL, ADD MORE WATER AND SQUEEZE AGAIN. NO KNEADING, JUST SQUEEZING!! FYI.....4 tblsps. equals 1/4 cup of liquid if measured When mixing the lard or shortening with the flour, leave the lumps on the larger size. More like a dry pinto bean than a pea. Not like cornmeal at all, unless you don't want flaky crust. You need kinda lumpy to get flaky. This is according to Nikki & what I did to get my flakey crust. Mix it quick, if your hands are hot, use 2 knives or a pastry cutter. Do it with a happy heart and a light hand. This isn't bread dough to take out your anger on. The less you handle it, the lighter and flakier it will turn out. The dough is never kneaded but only squeezed to determine the amount of water needed. It's easier to turn the crust on your rolling surface than to roll sideways. A pastry cloth is a pretty good idea. You can keep it in a zip bag in the freezer, so it doesn't get bugs, all floured and ready for next time. Roll your crust onto your pin to put it in the pie pan. It's easier to get it centered just right. If you roll your crusts a little thinner at the edge, you can turn them under to flute and they don't become giant chunks of crust nobody eats. If judging thickness is a problem, you can buy bands for your rolling pin, or use something like chopsticks I have never frozen my grandmother's pie crust. They didn't have freezers in the 1880's or 1890's when she started making this recipe
This delicious frozen dessert combines smooth peanut butter with cream cheese and whipped cream, topped on a crisp, chocolate crust.
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How To Make Frozen Peanut Butter Pie | Recipe | Well Done