|The Big Oyster: History on the Half Shell|
|by Mark Kurlansky|
Before New York City was the Big Apple, it could have been called the Big Oyster. Now award-winning author Mark Kurlansky tells the remarkable sto...
Results 21 - 30 of 1,170 for cream pie shell
Soften ice cream and mix all ... 9 inch baked pie shell. Freeze. Remove ... disappear. Choose ice milk for an even greater reduction in calories and fat.
Combine sugar, cornstarch, ... Stir in sour cream and pour filling into pie shell. Cover with whipped cream ... with lemon twist. Store in refrigerator.
Slice apples into pie shell - fill level ... flour, salt, sour cream and vanilla over ... 50 minutes. Top with Crumb Topping and bake 25 minutes longer.
Drain pineapple, reserving 1/4 cup juice. Combine pie filling, juice, milk, sour cream and sugar in ... pour in pie shell. Chill until ... topping or Cool Whip.
Prepare pie shell. Beat eggs, sour cream, salt, sugar, ... desired top each serving with a spoonful of sour cream. Known as funeral pie in days gone by.
Sift together flour, ... beaten egg, sour cream, vanilla and ... spoon into unbaked pie shell. Bake at ... return to oven for 10 minutes at 400 degrees.
Place raisins and ... stir in sour cream. In a ... filling into baked pie shell. Chill and ... thick sour cream, drain liquid off a carton of sour cream.
Whip cream cheese until fluffy. Beat in sugar and peanut butter; fold in whipped topping. Spoon into pie shell. Chill until firm; serve.
Prepare and bake pie shell. Cool. In ... yolks. Add sour cream and milk. Beat ... hours. Spread whipped cream. Refrigerate 1 hour or until serving time.
Fill pie shell with rhubarb. Combine sugar, flour and cream. Mix. Pour ... down to 300 degrees. Continue baking for 45 minutes or until rhubarb is tender.
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