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Pillsbury Chocolate, Coffee and Oatmeal Pie
Serve this scrumptious pie with a dollop of sweetened whipped cream or a scoop of vanilla ice cream.
INGREDIENTS
Crust
1 Pillsbury® refrigerated pie crust (from 15-oz box), softened as directed on box
Filling
3 eggs
3/4 cup sugar
3/4 cup dark corn syrup
3 tablespoons coffee-flavored liqueur
2 tablespoons butter, melted, cooled
1/4 teaspoon salt
1/2 cup quick-cooking oats
1 cup semisweet chocolate chips
DIRECTIONS
1. Heat oven to 450°F. Make pie crust as directed on box for One-Crust Baked Shell using 9-inch glass pie pan; do not prick crust. Bake 9 to 11 minutes or until light golden brown. If crust has raised in center, press down gently with back of spoon. Cool 15 minutes. Reduce oven temperature to 350°F.
2. Meanwhile, in medium bowl, beat eggs with wire whisk. Beat in sugar, corn syrup, liqueur, butter and salt. Stir in oats and chocolate chips. Pour filling into crust-lined pan. Cover crust edge with strips of foil to prevent excessive browning.
3. Bake 45 to 55 minutes or until top is golden brown and center is almost set. Cool at least 3 hours before serving. Store in refrigerator.
To learn more about Pillsbury baking products, visit Pillsburybaking.com

INGREDIENTS
Crust
1 Pillsbury® refrigerated pie crust (from 15-oz box), softened as directed on box
Filling
3 eggs
3/4 cup sugar
3/4 cup dark corn syrup
3 tablespoons coffee-flavored liqueur
2 tablespoons butter, melted, cooled
1/4 teaspoon salt
1/2 cup quick-cooking oats
1 cup semisweet chocolate chips
DIRECTIONS
1. Heat oven to 450°F. Make pie crust as directed on box for One-Crust Baked Shell using 9-inch glass pie pan; do not prick crust. Bake 9 to 11 minutes or until light golden brown. If crust has raised in center, press down gently with back of spoon. Cool 15 minutes. Reduce oven temperature to 350°F.
2. Meanwhile, in medium bowl, beat eggs with wire whisk. Beat in sugar, corn syrup, liqueur, butter and salt. Stir in oats and chocolate chips. Pour filling into crust-lined pan. Cover crust edge with strips of foil to prevent excessive browning.
3. Bake 45 to 55 minutes or until top is golden brown and center is almost set. Cool at least 3 hours before serving. Store in refrigerator.
To learn more about Pillsbury baking products, visit Pillsburybaking.com
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Coffee and Oatmeal Pie,
Pillsbury Chocolate,
Recipes
Category
Chocolate Chip Cookie Dough Ice Cream Cones Named Winner of the Second AirBake(R) Extreme Cookie Challenge
No Bake Chocolate Cheesecake
Ingredients
1 pkg. (8 oz.) Cream Cheese softened
1/3 cup sugar or sugar substitute equivalent (see package for baking recommendations)
1 tub (8 oz.) Chocolate Whipped Topping, thawed
1 Pie Crust (6 oz.)
1 square Semi-Sweet Baking Chocolate
BEAT cream cheese and sugar in large bowl with wire whisk or electric mixer until well blended.
Gently stir in whipped topping.
Spoon into crust.
Melt chocolate chips and drizzle over the cheesecake. You can optionally add chopped mint holiday candy or nuts.
REFRIGERATE 3 hours or until set. Store refrigerator.
1 pkg. (8 oz.) Cream Cheese softened
1/3 cup sugar or sugar substitute equivalent (see package for baking recommendations)
1 tub (8 oz.) Chocolate Whipped Topping, thawed
1 Pie Crust (6 oz.)
1 square Semi-Sweet Baking Chocolate
BEAT cream cheese and sugar in large bowl with wire whisk or electric mixer until well blended.
Gently stir in whipped topping.
Spoon into crust.
Melt chocolate chips and drizzle over the cheesecake. You can optionally add chopped mint holiday candy or nuts.
REFRIGERATE 3 hours or until set. Store refrigerator.
I posted this in
No Bake Chocolate Cheesecake,
Recipes
Category
M & M's Promise Blend for the Cure, Susan G Komen
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I posted this in
M and M's
Category
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