Category : Desserts
Author : Rita
Hits : 3140
Date : 10/02/2005
Crust:1 (15-oz.) pkg. Pillsbury® Refrigerated Pie CrustsFilling:1/2 cup sugar2 tablespoons cornstarch1 to 2 teaspoons pumpkin pie spice2 tablespoons light corn syrup2 teaspoons vanilla1 (28-oz.) can peach slices, drained, reserving 3 tablespoons liquidTopping:1/3 cup sugar1 tablespoon lemon juice2 eggs, slightly beaten1/2 cup sour cream1 (3-oz.) pkg. cream cheese, softened2 tablespoons margarine or butter
1. Allow both crust pouches to stand at room temperature for 15 to 20 minutes. 2. Meanwhile, in medium bowl, combine all filling ingredients except peach liquid; mix well. Set aside. 3. In small saucepan, combine 2 tablespoons of the reserved peach liquid, 1/3 cup sugar, lemon juice and eggs; mix well. Cook over medium heat until mixture boils and thickens, stirring constantly. Boil 1 minute. Remove from heat. 4. In small bowl, combine sour cream and cream cheese; beat until smooth. Gradually beat in hot egg mixture until well blended. Set aside. 5. Heat oven to 425°F. Place 1 pie crust in 9-inch pie pan as directed on package for one-crust filled pie. Spoon filling into crust-lined pan. Dot with margarine. Spoon topping mixture evenly over filling. 6. Unfold second crust. With floured 3-inch round cutter, cut out 8 rounds from crust. Brush tops of rounds with remaining 1 tablespoon reserved peach liquid. Arrange pie crust rounds over topping. 7. Bake at 425°F. for 10 minutes. Reduce oven temperature to 350°F; bake an additional 35 to 40 minutes or until crust is golden brown. Cover edge of crust with strips of foil after 15 to 20 minutes of baking to prevent excessive browning. Cool 1 hour or until completely cooled. Store in refrigerator.
To crack coconuts, pierce one or two of the eyes and drain the milk.
Place in the freezer for an hour, or in a 350°F. oven for 20-30 minutes. (...)
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