Nanas Pig Out Pie Recipes

Steps:

• 1. In large mixing bowl, combine cream cheese, sour cream, sugar, vanilla & thoroughly drained pineapple. Next, fold in cool whip. Put in graham cracker crust and chill for at least 1 hour.
• 2. Wanda makes this pie with 8 oz of pineapple, but I like more. Neither of us gets any complaints, except, "Is that all I get?"

Steps:

• In medium mixing bowl combine flour, salt and sugar.
• Cut in crisco. This means to use a fork and mash the crisco in until it look like tiny balls in with the flour.
• Add water.
• On floured surface put half the dough. Flour the outside of your dough thoroughly and your rolling pin.
• Roll out dough to fit your pan. Remember to flour dough regularly throughout rolling.
• To move dough into pan, double over and gently move. If dough breaks you can roll out again, but remember the more you roll your dough the "tougher" it gets.
• Brush top crust with milk for a beautiful golden brown.

Steps:

• Mix sugar, flour and salt together.
• Add cream, milk and vanilla.
• Pour mixture into a 9 inch unbaked pie shell; sprinkle with cinnamon and dot with butter.
• Bake in 425 F oven for 10 mins; reduce heat to 350 F and bake for 1 hr 15 mins.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper.
• To make cookies, beat 2/3 cup of vegetable shortening with 2 cups of sugar in a large mixing bowl with an electric mixer until the mixture is creamy. Beat in eggs and 2 teaspoons of vanilla extract until thoroughly combined. Whisk together 4 cups of flour, the cocoa powder, and baking soda until thoroughly mixed, then beat the flour mixture into the vegetable shortening mixture in several additions, alternating with the milk. Beat dough just until smooth.
• Drop dough by tablespoon onto the prepared baking sheets, about 2 inches apart, making the cookies as round as possible. Recipe should yield about 48 cookies.
• Bake in the preheated oven until the cookies are set in the middle, 15 to 20 minutes. Watch carefully to avoid burning the cookies. Allow cookies to cool for several minutes on baking sheets before removing to finish cooling on racks.
• To make the filling, pour 3 cups of milk into a large saucepan over low heat, and whisk in 9 tablespoons of flour until smooth. Allow the mixture to come to a simmer, whisking constantly, until as thick and smooth as pudding, about 3 minutes. Place the thickened mixture into the refrigerator to cool, about 30 minutes.
• In a large mixing bowl, beat 1 1/2 cup of vegetable shortening with the butter until thoroughly combined, then beat in 2 1/4 cup of sugar and 1 tablespoon vanilla extract until the mixture is thoroughly combined. Beat the cooled milk mixture into the butter mixture until smooth and fluffy, 1 to 2 minutes.
• Choose 2 cookies of the same size, and spread a thick layer of filling on the flat side of a cookie; top with remaining cookie. Repeat with remaining cookies and frosting.

Steps:

• 1. in your food processor, add 2-1/2 cups flour and 1/4 tsp salt. cut ice cold sweet cream butter into dice sized pieces and add them. Pulse till butter is in tiny pieces (about 10 pulses). SLOWLY drizzle in the ice water until dough forms a ball, you may need more or less than the designated amount depending on your measuring skills haha!
• 2. Pull dough ball out of processor, knead only once or twice and make it into a smooth rectangle about 1 inch thick. Dough should NOT be sticky at all. Wrap in plastic wrap and chill for at least one hour; you can chill overnight if you have the time.
• 3. While dough is chilling, you can prepare your own pie filling, or use canned filling.
• 4. Pull dough from fridge, roll out onto a lightly floured surface until about 1/8" thick. I use a plastic drinking cup to cut approx. 4" circles.
• 5. Spray Pam or hand butter your favorite cupcake pan, then take each circle and lay it over the cupcake hole in the pan; pinch 4 corners inward (see photo), then the dough should line the cupcake hole just like a liner would. Fill with your desired pie filling, then bake for about 35 to 40 minutes at 375 or until the crust is golden.
• 6. Completely cool your pies before serving with ice cream or whipped cream! We like using bavarian cream filling mixed with bananas, or even pumpkin pie filling right out of the can works good too. You can even use this shell to make mini quiche pies!