Camp Fire Fun Pie by Raine Gottess
Crust:
1 1/2 cup graham cracker crumbs
2 1/2 TBS sugar
6 TBS melted butter
In a bowl mix above ingredients with a fork. Press with the back of a large spoon into a
9" deep dish pie pan to form a crust. Bake in a pre-heated 350 oven for 7 minutes. Cool
Layer 1:
2/3 cup sugar
3 TBS flour
1/8 tsp salt
3/4 cup milk
2 egg yolks, slightly beaten
1/2 TBS butter
1/2 tsp vanilla
1 oz chocolate or 2 TBS cocoa powder plus 1 TBS Crisco® shortening.
In a saucepan, add the first 3 ingredients gradually adding milk on medium heat to boil
and thicken about 2 minutes on a slow boil. Remove 1/2 cup of mixture and add egg
yolks, return to saucepan. Stir about 2 more minutes and remove from heat. Add the
butter, vanilla and your choice of the chocolates. Blend well. Pour over crust and place
in freezer.
LAYER 2:
6 oz. Philadelphia cream cheese
1 TBS milk
1 tsp vanilla
2 1/8 cup.powdered sugar
5oz. Cool Whip
1 cup Marshmallow Cream
2 chopped Hershey bars
Using a mixer beat well the first 5 ingredients. Add Marshmallow cream.
Carefully spread over chocolate cream layer. Sprinkle with 2 chopped Hershey bars
Place in Freezer.
Layer 3:
6 oz. Philadelphia cream cheese
1 TBS milk
1 tsp vanilla
2 1/8 cup.powdered sugar
5oz. Cool Whip
2 1/2 TBS cocoa powder
1 TBS Crisco shortening
1/2 Hershey Bar (shaved with a potato peeler)
Mix together and carefully spread over previous layer.
Edge with Cool Whip to decorate. Refrigerate about 6 hours. Slice to serve top with
drizzled Suckers Smores Hard Shell topping or Smuckers Chocolate Hard shell topping
and cut up Hershey bar peices.Freeze a minute to harden shell and serve.
Comments
There are no comments at this time.
Post a Comment
You must be a registered member to comment. Login in below or click here to sign up.