|Nols Cookery (NOLS Library)|
|by National Outdoor Leadership School (U. S.)|
50 drawings 5 x 8 More than 150 recipes and variations are presented in this revised and updated NOLS classic.
1 - 10 of 201 for french silk pie
Mix butter, vanilla ... greased 9 inch pie pan. Bake crust ... teaspoons vanilla. Turn into shell. Sprinkle top with crumbs. Freeze until ready to serve.
Cream 1 1/2 ... in 10 inch pie pan, building up ... almonds toasted (optional). Whip cream with sugar. Spread on top of filling and decorate with almonds.
In small bowl, cream butter and sugar. Beat in chocolate and vanilla until blended. Add eggs, one at a time, beating with an electric mixer at medium ...
Cream butter. Gradually add sugar and beat well. Melt chocolate and add vanilla to it. Add to butter and sugar. Add eggs, 1 at a time. Beat 5 minutes ...
In mixer, cream ... at medium speed. Spoon into cooled pie shell. Top with Cool Whip and shave chocolate over top. Chill for several hours. Serves 6 to 8.
Cream butter. Add ... mixture. Pour into pie shell. Put remaining cream on top. Sprinkle with toasted almonds or chocolate curls. Refrigerate 3 to 4 hours.
Cream butter, gradually ... beat 5 minutes. Turn into regular pie shell or graham cracker crust. Chill 2 hours before serving. Garnish with whipped cream.
Place butter in ... eggs, one at a time, beating 3 minutes after each addition. Pour mixture into baked pie shell. Top with whipped cream. Can be frozen.
Cream butter and ... using 5 minutes to incorporate each at medium speed. Turn into pie shell. Decorate with whipped cream and chocolate sprinkles. Chill.
Place chocolate in ... sugar, beating until soft peaks form. Spread whipped cream on pie; garnish with shaved chocolate, if desired. Yield: 1 (9 inch) pie.
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