शुक्रवार, 12 नवंबर 2021

10 Minute Oreo Pie Crust

This Oreo pie crust is simple and delicious and it only takes 10 minutes to make! The chocolatey taste of Oreo’s mixed with a creamy pie filling will make any pie taste SO GOOD!

If you love using an Oreo crust for your pies then try using it with this French Silk Pie, Chocolate Pie, or this amazing Oreo Pie! They are all so amazing and will really switch up your pie game!

Oreo pie crust pressed into a pie pan.

Simple and Easy Oreo Pie Crust

Calling all Oreo and chocolate lovers! If you love Oreo’s then you are going to LOVE this Oreo pie crust! It is such a fun way to mix up your traditional pies. Plus, it’s so easy and anyone can make it! This crust is made up of crunchy Oreos and their fulling, butter, and a pinch of salt. YOu bake it for a few minutes and it comes out perfectly crunchy and ready to have any delicious and creamy filling added to it!

I love this crust not only because it’s simple but you can easily switch it up by changing out your flavor of Oreos! I especially love using the mint Oreos. And the vanilla. And the peppermint at Christmas time. Apparently, I love them all! If you love any sort of dessert with Oreos (and who doesn’t??) then go ahead and try these White Chocolate Oreo Cookies, these No-Bake Oreo Balls, or even this unique Golden Oreo Ice Cream! Try them all. Your family will have a hard time choosing which one they love the best!

Ingredients in Oreo Pie Crust

It’s going to be hard to believe but this recipe is so easy that it only needs three ingredients. It doesn’t get much simpler than that! See the recipe card below for a list of exact ingredient measurements.

  • Oreo Cookies: You can change this pie crust up by using any flavor of Oreos that you love!
  • Butter: I use unsalted butter in this recipe. Make sure it is melted all the way!  
  • Salt: You just need a tiny bit of salt for this recipe!

Let’s Bake a Pie Crust!

This recipe only takes about 10 minutes to make! So let’s get those Oreos and start baking!

  1. Preheat: Preheat oven to 350°
  2. Pulse and mix: Pulse the oreos in a food processor until the cookies have become a fine crumb. Pour in the melted butter and pinch of salt and blend until combined.
  3. Press the crust: Pour your crumb mixture into a 9 inch or 10 inch pie pan and press evenly into the bottom of the pan and up the sides of the pan. You can use the bottom of a flat glass or a flat measuring cup to really press it in well and get a nice, even crust.
  4. Bake: Bake for 10 minutes.
  5. Cool and add filling: Allow to cool completely before adding your chosen pie filling.
4 pictures showing how to use and mix Oreos.

Varitations and Fillings

The beauty of this tried and true Oreo pie crust is how many things that you can make with it! Not only can you make the crust taste different every time but you can switch out the filling! Then you can make this ALL the time and never get sick of it. Here are some ideas on how you can change things up!

  • Type of Oreos: An easy way to make this taste completely different is to just change up your flavor of Oreos! Make it seasonal by using peppermint ones or, make it a different color by using the vanilla ones. There are SO many options, you can’t go wrong!
  • Filling: An Oreo pie crust typically has a cream filling added to it. Depending on what you like then you can change this up as well! Try using this crust with No Bake S’mores Pie, No Bake Banana Caramel Pecan Pie or this No Bake Snickers Bar Pie. Its such a great way to get creative and make it your own!
  • Toppings: Another simple way to make this pie different is to change out the toppings. Try crumbled oreos (or full oreos!). sprinkles, gummy worms, mini chocolate chips, nuts or whipped cream!
A measuring cup pressing the Oreo crust down.

Bake Ahead of Time

I know that this Oreo pie crust is already easy but there is a way to make it even more convenient! Make this ahead of time and then all that you will have to do is fill it and serve it!

  • Refrigerate: If you’re using it within a day or two then after you have baked it and it has cooled, cover it with aluminum foil and store it in you fridge for 1-2 days.
  • Freezer: If you want to bake it ahead and use it down the road you can! After you have baked it and let it cool, then wrap it in plastic wrap and cover it with aluminum foil. It will last 1-2 months in your freezer! When you are ready to use it, put it in your fridge to thaw.
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10 Minute Oreo Pie Crust

This Oreo pie crust is simple and delicious and it only takes 10 minutes to make! The chocolatey taste of Oreo's mixed with a creamy pie filling will make any pie taste SOO GOOD!
Course Dessert
Cuisine American
Keyword oreo pie crust
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 1 Pie Crust
Calories 734kcal
Author Alyssa Rivers

Ingredients

  • 28 regular Oreo Cookies
  • 6 tablespoons Unsalted Butter Melted
  • 1 Pinch Salt

Instructions

  • Preheat oven to 350°
  • Pulse the Oreos in a food processor until the cookies have become a fine crumb. Pour in the melted butter and pinch of salt and blend until combined.
  • Pour your crumb mixture into a 9 inch or 10-inch pie pan and press evenly into the bottom of the pan and up the sides of the pan. You can use the bottom of a flat glass or a flat measuring cup to really press it in well and get a nice, even crust.
  • Bake for 10 minutes.
  • Allow cooling completely before adding your chosen pie filling.

Nutrition

Calories: 734kcal | Carbohydrates: 20g | Protein: 2g | Fat: 74g | Saturated Fat: 45g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 20g | Trans Fat: 3g | Cholesterol: 181mg | Sodium: 177mg | Potassium: 80mg | Fiber: 1g | Sugar: 12g | Vitamin A: 2100IU | Calcium: 26mg | Iron: 2mg


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1-Hour Rolls

1-hour rolls are the perfect solution for making fresh bread in a pinch! This easy and delicious roll recipe will become your new favorite, just in time for the holidays!

Homemade bread is a necessity for all of your holiday dinners! Want something sweet? Try my amazing Hawaiian sweet rolls. Savory? Pretzel rolls! And for that perfect in-between buttery goodness, go for my perfect dinner rolls!

Dinner rolls stacked on top of each other.

Easy and Delicious One Hour Roll Recipe

This time of year has so much going on. Preparing Thanksgiving is a feat in itself. Making tasty rolls to go with your dinner shouldn’t have to be! These 1-hour rolls are the solution for that tasty homemade flavor without all the prep time! Honestly, this recipe has been pretty life-changing. I love the flavor and texture of homemade rolls but it can get pretty time-consuming. Good news! With just a little rapid-rise yeast and simple ingredients, you can recreate the soft, buttery texture of fresh rolls with just 40 minutes of prep time!

This is a great place to start for easing into the world of baking bread. Getting the perfect dough and working with yeast can sometimes be a bit tricky! This 1-hour roll recipe takes the guesswork and long proofing times away with the use of rapid-rise yeast and just a few simple instructions. You’re going to love how they turn out! 1-hour rolls are soft and buttery with the perfect chew. Perfect for any dinner, dipping in some tomato soup, or even for enjoying with a little honey butter or jam.

What You Need for 1-Hour Rolls

No grocery trip is required here! 1-hour rolls are amazing because they use super simple ingredients. With just a few staples like butter, milk, and all-purpose flour, you’ll create something tastier than anything you can get from the store! All individual measurements are in the printable recipe card below.

  • All-Purpose Flour: All-purpose flour works great for achieving that light, fluffy bread texture.
  • Granulated Sugar: Needed for activating your yeast!
  • Rapid Rise Yeast: Be doubly sure you’ve got rapid rise yeast and not active dry yeast. This will change the conditions necessary to make your dough.
  • Salt: Salt is added to enhance the rolls’ overall flavor.
  • Milk: Milk is a vital part of your dough and makes your rolls more tender. You can use any kind of milk here! Even dairy-free options like oat, almond, cashew milk, etc.
  • Unsalted Butter: Added to dough for a rich flavor and soft texture. Additionally, butter is needed to melt and brush on top! This gives your rolls that bakery worthy shine.
Process shots of preparing roll dough.

How to Make Your Rolls

The steps to make these 1-hour rolls are really straightforward. You’ll have hot, buttery rolls fresh from the oven in no time! It’s the perfect recipe whether it’s your first time making them or you’re a seasoned cook! Honestly, all they need from you is a little love. The simple ingredients will do the rest!

Preparing Dough

  1. Preheat Oven, Prep Pan: Let’s make some tasty rolls! First, set your oven to warm or alternately as low as you can set it if you don’t have a warm option, about 170°. Lightly spray a 9×13 pan with pan spray and set aside.
  2. Prepare Yeast Mixture: In the bowl of your mixer, whisk together the flour, sugar, yeast and salt.
  3. Combine with Milk and Butter: In another bowl, combine the warm milk and 4 tablespoons of melted butter. Using the dough hook on low, slowly add the liquid to the dry ingredients. Knead the dough for about 4 minutes or so, until it is smooth and elastic. If the dough is still very sticky, add more flour 1-2 tablespoons at a time.
  4. Rest: Once you have achieved a smooth dough, cover the bowl and let rest for about 5-10 minutes.
  5. Divide: Once the dough has rested, turn it out onto a lightly floured surface and divide the dough as evenly as you can into 15 pieces. I like to use a kitchen scale so I can get them equal in size. Weigh the whole ball of dough in grams and then divide it by 15. That’s the weight each roll should be. Shape each piece into a ball and pinch the dough together on the bottom.

Baking

  1. Let Rise in Oven: Next, place the dough balls into the baking pan and use your fingers to rub a little bit of water over the tops of the balls so they don’t dry out while baking. Then, transfer to the warm oven and let rise for 20 minutes, or up to 30 minutes if they have not doubled in size after 20. I find it can be helpful to use a spray bottle to spray the bottom of the oven to create steam to help the rolls rise faster.
  2. Bake: Remove the risen rolls from the oven and bump the heat up to 375°. As soon as the oven has preheated, bake the rolls for 16-18 minutes, until the tops are golden brown. Brush with melted butter as soon as they come out of the oven.
Brushing melted butter on top of rolls.

Tips for Making the Best 1-Hour Rolls

Here are some tips and tricks for making buttery soft rolls! 1-hour rolls are so incredibly delicious, they’re sure to be a hit this Thanksgiving. This recipe is a keeper!

  • Watch Temperatures: You’ve got to make sure the temperature of your milk isn’t too high when adding it to your yeast mixture. The sweet spot is about 100 degrees Fahrenheit. If you add liquids that are too hot, they will kill your yeast and you’ll have to start the whole process over.
  • Lemon Juice: Yeast grows best in a slightly acidic environment. Adding a few drops of lemon juice can help it rise!
  • Adding Flavors: These rolls are a blank canvas you can add your favorite flavors to! I love adding fresh herbs and some of my Italian seasoning to the dough for an aromatic finish. You could also add a teaspoon of garlic powder or grated cheddar for a cheesy variety. For a sweeter variety of this recipe, add honey or pineapple juice!
  • Other Uses: Besides being an amazing dinner side, these yummy rolls make a great foundation for sliders and sandwiches!
Picking up one roll out of a batch.

Storing Leftover Rolls

Just like so many other holiday recipes, 1-hour rolls make great leftovers! Eat them with butter and jam, or use them for sliders! It’s the perfect weeknight snack!

  • At Room Temperature: These rolls will keep for up to 5 days. I like to store them in a large bowl covered with plastic wrap to keep them from drying out quickly.
  • Making Ahead: Worried about Thanksgiving prep being too hectic? You can make these rolls in advance! After you have shaped your rolls and placed them on your baking sheet, wrap tightly and store in the refrigerator. You can keep them there for up to 2 days. Allow to come to room temperature before baking.
1 hour rolls stacked in a white bowl.
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1 Hour Dinner Rolls

1-hour rolls are the perfect solution for making fresh bread in a pinch! This easy and delicious roll recipe will become your new favorite, just in time for the holidays!
Course Side Dish
Cuisine American
Keyword dinner rolls
Prep Time 45 minutes
Cook Time 18 minutes
Total Time 1 hour 3 minutes
Servings 15 Rolls
Calories 168kcal
Author Alyssa Rivers

Ingredients

  • 3 ½ Cups of all-purpose flour
  • 3 Tablespoons Granulated Sugar
  • 1 Tablespoon Rapid Rise Yeast
  • 1 ½ Teaspoon Salt
  • 1 ¼ Cup Milk warmed
  • 6 Tablespoons Unsalted Butter melted and Divided

Instructions

  • Set the oven to warm or alternately as low as you can set it if you don’t have a warm option, about 170°. Lightly spray a 9×13 pan with pan spray and set it aside.
  • In the bowl of your mixer whisk together the flour, sugar, yeast, and salt.
  • In another bowl combine the warm milk and 4 tablespoons of melted butter. Using the dough hook on low, slowly add the liquid to the dry ingredients. Knead the dough for about 4 minutes or so, until it is smooth and elastic. If the dough is still very sticky, add more flour 1-2 tablespoons at a time.
  • Once you have achieved a smooth dough, cover the bowl and let rest for about 5-10 minutes.
  • Once the dough has rested, turn it out onto a lightly floured surface and divide the dough as evenly as you can into 15 pieces. I like to use a kitchen scale so I can get them equal in size. Weigh the whole ball of dough in grams and then divide it by 15. That’s the weight each roll should be. Shape each piece into a ball and pinch the dough together on the bottom.
  • Place the dough balls into the baking pan and use your fingers to rub a little bit of water over the tops of the balls so they don’t dry out while baking. Transfer to the warm oven and let rise for 20 minutes, or up to 30 minutes if they have not doubled in size after 20. I find it can be helpful to use a spray bottle to spray the bottom of the oven to create steam to help the rolls rise faster.
  • Remove the risen rolls from the oven and bump the heat up to 375°. As soon as the oven has preheated, bake the rolls for 16-18 minutes, until the tops are golden brown. Brush with melted butter as soon as they come out of the oven.

Nutrition

Calories: 168kcal | Carbohydrates: 26g | Protein: 4g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 14mg | Sodium: 243mg | Potassium: 59mg | Fiber: 1g | Sugar: 4g | Vitamin A: 173IU | Calcium: 29mg | Iron: 1mg


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गुरुवार, 11 नवंबर 2021

Grandma’s Famous Pumpkin Pie

Grandma’s famous pumpkin pie is smooth, thick, and creamy! A MUST for the holidays and the best when served with a big scoop of whipped cream on top!

My grandma would make the best pies ever! If you love pumpkin pie as much as I do then try this Sheet Cake, Pie Bars, or Cupcakes.

A slice of pumpkin pie with whipped cream

Grandma’s Famous Pumpkin Pie

My grandma was an amazing cook but an even better baker! I don’t know anyone that could make better bread, cookies, and pies than her! And her pies… Those were truly a diamond in the rough! Her pies were truly the BEST! I would always go first for her cherry pie followed by pumpkin. Then another slice of cherry. Followed by another slice. There is always room for pie right??

The pie starts with her perfect pie crust! It’s tender and flaky and totally melts in your mouth. Then the pumpkin filling is smooth, thick, and creamy! It’s filled with the most delicious spices and flavors and really makes it the best pie around. While you are at it, you should try these Perfect Mini Pumpkin Pies. They are just as delicious and perfect for the little ones!

A pie crust that is shaped and ready to be baked.

Ingredients for Grandma’s Famous Pumpkin Pie

Pumpkin pie is a must for the holiday season! You will love my grandma’s famous pumpkin pie recipe and will use it every time! It will become a family favorite! See the recipe card for a list of exact ingredient measurements.

  • Pie crust: I use my grandma’s Perfect Pie Crust for any pie crust recipe.
  • Granulated sugar: This is how you sweeten up pumpkin pie.
  • Ground cinnamon: This flavoring that makes it taste like fall.
  • Salt: You only need to use a dash! This will enhance the flavors of all of the other ingredients!
  • Ground ginger: Flavorful spices that make this pumpkin pie even more delicious!
  • Ground cloves: These give it a bolder and richer flavor that tastes like fall in a pie with these cloves.
  • Eggs: You don’t want to over beat the eggs, just slightly beaten together.
  • Canned pumpkin: Libby’s is my favorite! Or, you can make your own using this Homemade Pumpkin Puree recipe!
  • Evaporated Milk: This milk makes it rich and creamy.
  • Pecans: These are always a great topping for pumpkin pie if you love a crunch!
  • Whipped Cream: one of my favorite toppings!
A mixture of dry ingredients for the pumpkin pie

Let’s Bake Grandma’s Famous Pumpkin Pie!

Your holiday season just got better with this pumpkin pie! It is a tried and true recipe that is simple to make and oh. so. delicious! My grandma knew just what to do when baking and made this pumpkin pie PERFECTION every time!

  1. Make pie crust and filling: Preheat oven to 425 degrees. Prepare this pie crust recipe and set aside. In a large bowl mix together sugar, cinnamon, salt, ginger and cloves. Add eggs, canned pumpkin and evaporated milk. Mix until fully combined.
  2. Combine and bake: Pour the pumpkin mixture into the prepared pie crust. Bake at 425 degrees for 15 minutes. Reduce heat to 350 degrees and bake for an additional 40-50 minutes or until toothpick inserted comes out clean.
  3. Cool, top and serve: Cool on wire rack for 2 hours to completely cool. Then, top with pecans and whipped cream if desired. Serve immediately or refrigerate.
A bowl being mixed with pie filling.

Canned or Homemade Pumpkin Puree

Using fresh or canned pumpkin puree does make difference. I have found that fresh pumpkin puree does not set up as well as canned pumpkin. Because of this, I prefer canned pumpkin puree for my pumpkin pie recipe. It sets up nicely and has a thick, creamy, and flavorful texture. The fresh pumpkin puree also has a different texture with a little bit grainy and a little lumpy even after it is pureed. If you do use homemade pumpkin puree then you will want to be sure to drain the liquid using a paper towel. Fresh pumpkin holds in extra water.

A pumpkin pie ready to bake

How to Make Pie Crust Leaves

You will want to first double my Grandma’s Perfect Pie Crust before making these pie crust leaves. These are so fun and easy to make on top of almost any pie. There are so many other shapes and sizes that you can use too instead of the leaves.

  • Roll out dough about ⅛ of an inch thick. Using leaf cookie cutters or any other small shape, simply cut out the shapes in the dough.
  • Brush each shape lightly with a beaten egg and milk mixture.
  • Place onto parchment paper or greased baking sheet. Bake at 350 degrees Fahrenheit for about 6 to 8 minutes or until lightly browned.
  • Let cool completely before adding them to your pumpkin pie.
Baked pumpkin pie with decorative pie crust leaves

Tip for Making Pumpkin Pie

Making homemade crust takes an extra step but it is worth it in the end! I love how simple and delicious it is! There are so many flavors that will melt in your mouth and leave you wanting more. These tips will help you come up with the best pumpkin pie this holiday season!

  • Pie crust: To make it easier, you can always use store-bought or frozen pie crust. This can save you a little bit of time! If you do make a homemade pie crust then it’s best to first bake your pie crust before adding the pumpkin pie filling.
  • Using a pie crust shield: Using a pie crust shield can prevent the edges of your pie crust from being over cooked and turning brown. If you do not have a pie crust shield you can simply use a foil covering on the edges instead.
  • Don’t overbake! Make sure to not over bake your pumpkin pie. It will tend to crack if you over bake it. I like to take my pumpkin pie out even if it is a little wobbly and let it finish baking as it cools. The pumpkin pie will slowly firm up leaving no cracks.
  • Separation of crust and filling: There tends to be a little separation between the pie crust and the pie after it is baked. Don’t be alarmed this is normal and will still taste delicious!
  • Toppings: Add toppings over your pie while it is still warm. Sprinkle brown sugar over top or add any nuts over top. This will give your pie a sweet and crunchy flavor.
Pumpkin pie baked with a slice taken out of the pan.

How to Store Leftovers of Grandma’s Famous Pumpkin Pie

Day-old pumpkin pie is just as delicious as a fresh-made pumpkin pie! I love the flavors and how rich, bold and creamy this pumpkin pie turns out to be. This pumpkin pie does well fresh, refrigerated, or frozen! You can’t go wrong with this pumpkin pie!

  • Make ahead and freeze: luckily pumpkin pie freezes well and up to 1 month. Simply make your pumpkin pie and let cool completely. Once cooled, place in a ziplock bag or airtight container. When ready to eat, thaw overnight in the refrigerator before serving.
  • Make ahead and refrigerate: get ahead of the holidays by preparing this pumpkin pie ahead of time. Pumpkin pie can be made about 1 to 2 days ahead of time. Once baked and cooled, completely wrap your pumpkin pie tightly with plastic wrap. Then place in the refrigerator until ready to serve. This will avoid any bacteria getting in the pumpkin pie.
  • Ready to serve: when ready to serve, take your pumpkin pie out of the refrigerator for about 15 minutes or eat it a little cold immediately.
A sliced piece of pumpkin pie with a fork.
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Grandma’s Famous Pumpkin Pie

Grandma's famous pumpkin pie is smooth, thick, and creamy! A MUST for the holidays and the best when served with a big scoop of whipped cream on top!
Course Dessert
Cuisine American
Keyword homemade pumpkin pie, Pumpkin Pie
Prep Time 10 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 15 minutes
Servings 8 people
Calories 122kcal
Author Alyssa Rivers

Ingredients

  • Grandma’s Perfect Pie Crust Recipe
  • 3/4 cup granulated sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 2 large eggs slightly beaten
  • 1 (15 ounce) can pumpkin or homemade puree
  • 1 (12 ounce) can Evaporated Milk
  • Pecans for garnish optional
  • Whipped Cream optional

Instructions

  • Preheat oven to 425 degrees. Prepare pie crust recipe and set aside. In a large bowl mix together sugar, cinnamon, salt, ginger, and cloves. Add eggs, canned pumpkin, and evaporated milk. Mix until fully combined.
  • Pour the pumpkin mixture into the prepared pie crust. Bake at 425 degrees for 15 minutes. Reduce heat to 350 degrees and bake for an additional 40-50 minutes or until the toothpick inserted comes out clean.
  • Cool on a wire rack for 2 hours to completely cool. Serve immediately or refrigerate. Top with pecans and whipped cream if desired.

Video

Notes

Updated on November 11, 2021
Original post on October 11, 2015

Nutrition

Calories: 122kcal | Carbohydrates: 26g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 55mg | Sodium: 215mg | Potassium: 20mg | Fiber: 1g | Sugar: 25g | Vitamin A: 79IU | Calcium: 12mg | Iron: 1mg

 



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