White Pie Recipes

Steps:

• Sprinkle gelatin over cold water; set aside to soften.
• Combine 1/2 cup sugar, flour, and salt in a saucepan. Gradually stir in milk. Cook over low heat, stirring until it boils. Boil for 1 minute, and remove from heat. Transfer to a large bowl. Stir in softened gelatin. When partially set, beat with a rotary mixer until smooth. Blend in vanilla and 1 cup coconut.
• Whip the cream until stiff. Gently fold into coconut mixture.
• In a clean bowl, beat egg whites until frothy. Beat in cream of tartar and 1/2 cup sugar. Continue beating until egg whites form stiff peaks. Fold into coconut mixture. Pile filling into cooled pie shell. Sprinkle with additional coconut. Chill pie for at least 2 hours or overnight.

Steps:

• Preheat oven to 350°. In a small bowl, combine 1 tablespoon sugar and 1/2 teaspoon cinnamon. Sprinkle half the mixture in the bottoms of both pie crusts; bake until lightly browned, 7-10 minutes. , Meanwhile, place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, about 10-15 minutes, stirring occasionally. Drain. , In a large bowl, mash potatoes with butter; beat until fluffy. Add eggs, condensed milk and vanilla; mix well. Stirring continuously, slowly add evaporated milk; mix until smooth. Add remaining sugar, cinnamon and nutmeg; mix well. Pour potato mixture into prepared crusts; do not over-fill. Sprinkle with remaining cinnamon sugar mixture. Bake until pie is set or until a knife inserted in the center comes out clean, about 45 minutes. Cool on a wire rack 1 hour before serving. If desired, sprinkle with confectioner's sugar.

Steps:

• In a large bowl, beat the cream cheese, confectioners' sugar and 1/4 cup whipped topping until smooth. Spread over crust. , In a small bowl, beat milk and pudding mix on low speed for 2 minutes (mixture will be thick). Pour over cream cheese layer. Refrigerate for 2 hours or until firm., Tint remaining whipped topping pink with red food coloring. Spread over pie just before serving. Refrigerate leftovers.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium mixing bowl mix sugar, baking powder, and salt, then add potatoes and butter or margarine; mix well. Gradually add whipping cream and milk, stirring until well blended. Stir in lemon rind, juice, vanilla, and nutmeg. Add beaten eggs and mix well.
• Pour mixture into pie shells and put in preheated oven. Bake for 55 minutes or until knife inserted in center comes out clean. Best when served cold.

Steps:

• In a saucepan cook flour, cornstarch, sugar, salt,egg whites and milk until bubbling, stirring constantly; continue to cook and stir another 3 minutes.
• Remove from heat and add butter, white vanilla and almond extract, stir.
• Lay plastic wrap on pudding surface and allow to cool; pour into cool pie shell and chill, again covering surface with plastic wrap.
• When ready to serve top with whipped topping and sprinkle with ground almonds.

Steps:

• Preheat a pizza stone if you use one along with the oven to 425 degrees F.
• Stretch dough to form a pie and transfer to stone or pizza baking tray. Pierce the dough with the tines of a fork in several places. Drizzle extra-virgin olive oil around the crust. Mix the ricotta cheese with garlic and parsley and season it with salt and black pepper. Spread the ricotta across the dough. Top the pizza with mozzarella or provolone. Bake until crispy, 20 minutes. Top the white pizza pie with the shredded basil leaves, cut and serve.

Steps:

• Combine all crust ingredients and mash into the bottom of a greased 9x11 cake pan. Bake for 10 minutes in a 300 degree F oven. Set crust aside to cool while you prepare the filling.
• Combine cream, sugar, eggs, vanilla, and cornstarch into a medium sauce pan and bring to a boil over a medium flame. As the filling begins to thicken, add the butter, vanilla, and white chocolate chips. When the filling has thickened turn off the heat and whisk in the cream cheese. Pour the filling on top of the crust.
• Allow to cool in the refrigerator for at least thirty minutes. Then take the Cool Whip and spread over the top of the filling. Garnish with the remaining macadamia nuts and chill until ready to serve.

Steps:

• Mix corn starch, flour,1/4 salt, and 3/4 C. sugar.Add 2 C. milk. Cook in a double boiler, stirring constantly till it is thick. Remove from stove, fold in the beaten egg whites which you have added the 1/4 C. sugar vanilla and almond extract.Pour into an already baked pie shell or a prepared grahan cracker crust.Sprinkle with nuts. Cool in frig. until set

Steps:

• In small bowl, soak gelatin in cold water; set aside.
• In saucepan, mix 1/2 cup sugar, flour, salt and milk.
• Cook over low heat, stirring until mixture comes to a boil.
• Boil for 1 minute; remove from heat.
• Stir in softened gelatin.
• Cool.
• When partially set, beat until smooth.
• Blend in vanilla, almond extract and whipped cream.
• In separate bowl, beat egg whites and cream of tartar until stiff.
• Add 1/2 cup sugar and beat until soft peaks from.
• Fold into gelatin mixture; then fold in flaked coconut.
• Divide into baked pie shells.
• If desired, sprinkle with additional flaked coconut.
• Store in refrigerator until ready to serve.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray a casserole dish with cooking spray.
• Melt 1 tablespoon butter in a large skillet over medium heat. Add milk and lay fish in the milk to poach. Sprinkle with thyme, sea salt, and pepper. Cover the pan and bring milk to very low boil. Cook until fish flakes easily with a fork, about 7 minutes.
• Remove fish to plate and use a fork to break up into bite-sized chunks. Pour milk into a bowl and set aside.
• Melt 1 tablespoon butter in the skillet over medium heat. Add onion, celery, and carrot and saute until soft, about 5 minutes. Add garlic and saute until fragrant, about 1 minute. Turn heat to low and scrape the veggies to the side of the skillet. Add the remaining 2 tablespoons of butter and lemon juice to the empty spot. Sprinkle flour over the melted butter; whisk and cook until it forms a thick, golden paste, 10 to 15 minutes.
• Combine the veggies back in with the roux. Add the milk and fish back to the skillet. Gently toss together. Remove from heat.
• Add 1/2 of the fish mixture to the prepared casserole dish, then top with 2 cups of the mashed potatoes. Repeat the layers once more. Sprinkle the top of the casserole with Cheddar cheese.
• Bake in the preheated oven until cheese is golden brown, about 35 minutes.