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Results 11 - 20 of 29 for ginger snap crust
Melt butter in 2 quart saucepan. Add sugar, cinnamon and crumbs. Combine thoroughly. Press crumb mixture into bottom and up sides of 9 inch ...
Press mixture firmly into sides and bottom of an 8" pie pan. Reserve extra crumbs for topping. Beat with electric mixer until well blended. ...
Pour half & half into ... spice. Spoon into crust. Freeze until firm, about ... minutes to soften before serving. Store any leftover pie in freezer.
Arrange half the apples in ... mixture. Adjust top crust, flute edges and cut ... with pastry brush and return to oven and bake 15 minutes longer.
Heat oven to 350 degrees. ... batter alternately over crust; cut through batter with ... cake from rim of pan. Cool before serving. Refrigerate.
Prepare mixture for ginger snap crust. Reserve 1/2 cup. Press ... minutes before cutting; cut into squares. If desired, garnish with whipped cream.
17. BLACK BOTTOM PIE
Soak gelatin in 1/4 cup ... mixture into prepared ginger snap crust, chill until firm. Chill ... oven, 350 degrees, for about 10 minutes. Cool.
18. BLACK BOTTOM PIE
Preparation time, 1 1/2 hours. ... custard into chilled crust. Refrigerate. Soften gelatin in ... strawberries. Preparation time, 1 1/2 hours.
Smear butter on 9 inch ... walnut meats and ginger snaps (both finely crushed) and place ... and refrigerate for 3 hours. Decorate with walnuts.
20. PUMPKIN PIE
Press lightly into 9-inch pan. ... granulated sugar 1 tablespoon at a time until firm peaks - fold in. Pour into pan with crust and chill for 4 hours.
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