FOURTH OF JULY PATRIOTIC PIE
My family and friends come to visit every 4th of July and have a cookout and I make a jello pie and it is so easy to make it. It is so good and tasty.
Provided by Lisa Johnson
Categories Pies
Time 2h30m
Number Of Ingredients 6
Steps:
- 1. Add 3/4 cup boiling water to blue gelatin mix; stir 2 min. until completely dissolved. Add 1/2 cup ice cubes; stir until melted. Pour into crust; refrigerate 5 to 10 min. or until set but not firm. Meanwhile, repeat to dissolve red gelatin mix in separate bowl; stir in remaining ice cubes. Cool 5 min. or until slightly thickened. Spread cool whip over blue gelatin layer; cover with red gelatin. Refrigerate 2 hours or until set.
EASY JELL-O® PATRIOTIC PIE RECIPE
Make the ultimate 4th of July treat with this patriotic pie from My Food and Family. Our Easy JELL-O® Patriotic Pie Recipe features red, white and blue layers.
Provided by My Food and Family
Categories Recipes
Time 2h35m
Yield 8 servings
Number Of Ingredients 6
Steps:
- Add 3/4 cup boiling water to blue gelatin mix; stir 2 min. until completely dissolved. Add 1/2 cup ice cubes; stir until melted. Pour into crust; refrigerate 5 to 10 min. or until set but not firm.
- Meanwhile, repeat to dissolve red gelatin mix in separate bowl; stir in remaining ice cubes. Cool 5 min. or until slightly thickened.
- Spread COOL WHIP over blue gelatin layer; cover with red gelatin. Refrigerate 2 hours or until firm.
Nutrition Facts : Calories 210, Fat 7 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 0 mg, Sodium 180 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 3 g
FOURTH OF JULY SUMMER BERRY PIES
These mini pies are deliciously patriotic when topped with stars and stripes. You can also make one 9-inch pie.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 2h35m
Yield Makes six 5-inch pies
Number Of Ingredients 10
Steps:
- Roll out 1 disk pate brisee to about 1/8-inch thickness on a lightly floured surface. Cut out six 6-inch circles. Press dough into bottoms and up sides of six 5-inch (1 1/4 inches deep) pie plates. Trim excess dough flush with edges of pie plates using a knife, or crimp edges.
- Stir together berries, sugar, cornstarch, lemon juice, and a pinch of salt. Fill pie shells with berry filling.
- Whisk together yolks and cream. Roll out remaining disk of dough to about 1/8-inch thickness on a lightly floured surface; cut out stars and stripes using cookie cutters, a knife, or a pastry wheel. Decorate tops of pies with cutouts, brushing bottoms with egg wash to help them adhere. Freeze for 1 hour.
- Preheat oven to 375 degrees. Brush tops of pies with egg wash, and sprinkle with sanding sugar. Transfer to a parchment-lined rimmed baking sheet.
- Bake until juices are bubbling and tops are golden brown, 45 to 50 minutes. (Tent with foil if crusts are getting too dark.) Let cool.
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- In a bowl add blue jello and 3/4 cup boiling water. Stir together until dissolved. Add 1/2 cup of ice cubes and stir until ice cubes are melted.
- While blue layer is in the fridge, prepare red jello layer. In a bowl, add red jello and 3/4 cup boiling water. Stir together until dissolved. Add 1/2 cup ice cubes and stir together until ice cubes are melted.
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