RIBBON PUDDING PIE
Cool, smooth and creamy, this pretty pie is a slice of heaven for people with diabetes and anyone who likes an easy yet impressive dessert. The lovely pudding layers feature a yummy combination of vanilla, chocolate and butterscotch. -Doris Morgan, Verona, Mississippi
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 8 servings.
Number Of Ingredients 6
Steps:
- Whisk 1-1/3 cups milk and vanilla pudding mix 2 minutes. Spread into crust. , In another bowl, whisk 1-1/3 cups milk and butterscotch pudding mix 2 minutes. Carefully spoon over vanilla layer, spreading evenly. , In a third bowl, whisk remaining 1-1/3 cups milk and chocolate pudding mix 2 minutes. Carefully spread over top. Refrigerate until set, at least 30 minutes. If desired, serve with whipped topping and pecans.
Nutrition Facts : Calories 184 calories, Fat 3g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 427mg sodium, Carbohydrate 32g carbohydrate (13g sugars, Fiber 1g fiber), Protein 6g protein. Diabetic Exchanges
BIRD'S-NEST PUDDING PIE
We like to think of this dessert as the turducken of pies -- spiced, cranberry-stuffed apples are baked in a pie shell, surrounded by cake batter. It's inspired by the bird's-nest pudding in Laura Ingalls Wilder's classic "Farmer Boy."
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 3h30m
Number Of Ingredients 13
Steps:
- Preheat oven to 375 degrees. On a lightly floured work surface, roll out dough 1/8 inch thick. Cut out a 13-inch round. Fit into bottom and up sides of a 9-inch springform pan. Freeze 15 minutes.
- Blind-bake crust: Line chilled crust with parchment and then foil, pressing into corners to hold up sides. Fill with baking beans or rice. Bake until sides are set and beginning to turn golden, 45 minutes to 1 hour. Remove paper and beans from crust and continue baking until bottom crust is golden brown and dry, about 10 minutes more.
- Meanwhile, stir together 1/2 cup sugar, 1/2 cup cranberries, cinnamon, nutmeg, and 1/4 teaspoon salt. Peel apples; scoop out cores from stem ends with a melon baller or a sharp-tipped spoon, leaving bottom ends intact. Fill hollows with 1 heaping tablespoon cranberry mixture, pressing down to fit as much in as possible and mounding slightly over tops. Transfer to an 8-by-8-inch baking dish. Dot with room-temperature butter. Thirty-five minutes before crust is done, place in oven and bake 25 minutes, turning apples halfway through so sides facing edge of dish face in. Cover with foil and bake until apples are just barely tender when pierced with the tip of a knife, 5 to 10 minutes more. Toss remaining 1/4 cup cranberries with juices in bottom of dish.
- Meanwhile, whisk together flour, baking powder, and remaining 1/4 teaspoon salt. In a separate bowl, whisk egg yolk with remaining 1/2 cup sugar until combined. Whisk in flour mixture, then melted butter and milk. Beat egg whites until stiff peaks form, then gently fold into batter.
- Pour batter into warm crust. Nestle apples into batter, spooning cranberries and 2 tablespoons of juices from dish over top. Return to oven; bake until pie is puffed and beginning to turn golden on edges, and springs back when pressed in center, 30 to 40 minutes. Let cool at least 45 minutes. Serve warm, with ice cream.
HOT DOG BUN PUDDING/CUSTARD
The custard has the flavor/texture of a good egg custard pie. Part of the bread bakes into the custard and what doesn't dissolve/blend has a nice toasty texture to combine with the custard when served. A quick dessert and a great way to use leftover hot dog buns. You can also used whole hamburger buns in a 9 x 13 pan and increased the amount of the custard mixture.
Provided by DoryJean54
Categories Dessert
Time 45m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Place buns in lightly greased pan with sides, crust side up.
- Melt butter & pour over buns.
- Mix remaining ingredients & pour over all.
- Bake at 350* for 30 minutes.
Nutrition Facts : Calories 404.9, Fat 17, SaturatedFat 9.6, Cholesterol 118.4, Sodium 292.4, Carbohydrate 56.5, Fiber 0.7, Sugar 39.7, Protein 7.5
NO-BAKE BANANA PUDDING PIE
Provided by Katie Lee Biegel
Categories dessert
Time 3h30m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- To make the pudding, in a medium saucepan over medium heat, whisk the sugar, flour, and salt together. Slowly whisk in the milk until combined and smooth and then stir constantly with a wooden spoon until the mixture comes to a low boil and thickens, about 7 minutes. Reduce the heat to very low.
- While whisking, add about 1/4 cup of the hot milk mixture to the eggs. Whisk the egg mixture into the hot milk and cook, stirring constantly, until the mixture is very thick, 3 to 4 minutes. Remove from the heat and stir in the vanilla. Let stand until room temperature.
- To make the pie, arrange half of the banana slices in a single layer over the crust. Spread half of the pudding evenly over the bananas. Lay the wafer cookies in a single layer on the surface of the pudding, followed by the remaining bananas. Spread the rest of the pudding evenly over the top.
- In a small bowl, with a whisk or electric hand mixer, whip the cream, sugar, and vanilla together until soft peaks form. Spread the cream evenly over the pie. Sprinkle vanilla wafer crumbs over the top. Cover with plastic wrap and chill for at least 3 hours before serving.
- To serve, slice the pie and garnish each slice with vanilla wafer crumbs.
OLD-FASHIONED CHOCOLATE PUDDING PIE
This is your grandma's puddin' pie, only it's vegan - a smooth, cool and creamy pudding in a classic graham cracker shell. To make life even easier, you can use a store-bought crust. For added grandma love, serve with vegan whipped cream and shaved chocolate. (This recipe is an adaptation of one found in "Vegan Pie in the Sky: 75 Out-of-This-World Recipes for Pies, Tarts, Cobblers and More" by Isa Chandra Moskowitz and Terry Hope Romero.)
Provided by Tara Parker-Pope
Categories pies and tarts, dessert
Time 4h15m
Yield One 9-inch pie
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees and lightly spray a 9-inch pie plate with nonstick cooking spray.
- In a mixing bowl, combine the graham crumbs and sugar. Drizzle in the oil or melted margarine. Use a spoon to blend the mixture thoroughly to moisten the crumbs, then drizzle in the soy milk and stir again to form a crumbly dough.
- Pour the crumbs into the pie plate. Press crumbs into the sides of the plate first, then work your way down to the bottom. Bake for 8 to 10 minutes until firm. Let the crust cool before filling.
- In a small (2-quart) saucepan off the heat, combine 1 cup of the almond milk and the cornstarch. Use a fork to whisk until the cornstarch is good and dissolved. Whisk in the remaining almond milk, the sugar, cocoa powder and salt. It's O.K. if the cocoa is a bit clumpy at first; it will dissolve eventually.
- Bring the mixture to a boil, whisking occasionally. Keep a close eye because once boiling, you want to lower the heat and bring it to a slow rolling boil. Whisk consistently until the mixture is thickened, which should be about 7 minutes.
- Add the chocolate chips and mix to melt. Stir in the vanilla extract. Pour the pudding into the prepared pie shell and let cool for about 15 minutes on the counter, just until it stops steaming like mad. To keep a skin from forming, place a circle of parchment paper over the filling. Refrigerate and let set for at least 3 hours.
HOT DOG BUN VANILLA BREAD PUDDING
My husband and I cook dinner for our youth on Wed night at our church. last week we had about 7 pkgs of hot dog buns left over and wondered what in the world we would do with that many. My freezer space is very limited. So I decided to make a Bread Pudding. and OMG is it good. Hope you enjoy it as much as our Youth !! btw we cook...
Provided by Kellie Parker
Categories Other Desserts
Time 55m
Number Of Ingredients 7
Steps:
- 1. turn oven on 350
- 2. Place buns crust side up in a lightly greased baking dish. stacking layers.
- 3. Melt butter or margarine and pour over buns
- 4. Mix all of the remaining ingriedents and pour over all buns with butter
- 5. Then bake for about 35 minutes til custard has cooked. Enjoy !!!
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