What to Make With Ready Made Pie Crusts

Graham Cracker Crust PieRecipes For Ready-Made Pie Crusts

Making pie crust doesn’t have to be difficult – but sometimes you just want to whip up a filling and be on your way! That’s where ready-made pie crusts come in. Keebler Ready Crust Pie Crusts are on sale this week if you’re shopping at our Coborn’s stores or having your groceries delivered by CobornsDelivers.com – and we have some great recipes to help you create some delicious (and easy) desserts.

Fruit, pudding and ice cream fillings work great with graham cracker and shortbread pie crusts. Key Lime Pie is a classic way to use a graham cracker crust. We love this recipe for Key Lime Pie – just skip the instructions on making your own crust.

This Easy Easter Pie is a cinch to whip up and a festive dessert for Easter. The filling is melted chocolate kisses and whipped topping – with a center layer of chopped peanut butter cups!

Want your dessert to give you a healthy boost? This Chocolate Fudge Pie uses silken tofu as its secret ingredient.

A ready made shortbread pie crust is a delicious way to add a twist to a traditional cheesecake. This recipe for a Sour Cream Cheesecake is a great one to try.

Keebler also makes a chocolate graham cracker crust – so embrace your inner chocoholic and make a milk chocolate cheesecake filling for it!

This recipe from Good Housekeeping is delicious:

2 package(s) (8 ounces each) cream cheese, softened
1/2 cup(s) sugar
2 tablespoon(s) sugar
3 large eggs, lightly beaten
1/4 cup(s) whole milk
2 teaspoon(s) vanilla extract
1 bag(s) (11.5 ounces) milk chocolate chips, melted
1 1/2 cup(s) sour cream

In large bowl, with mixer on medium speed, beat cream cheese, 1/2 cup sugar, and 1/4 teaspoon salt 2 minutes or until smooth, occasionally scraping bowl with rubber spatula. Reduce speed to low. Add eggs, milk, and vanilla, and beat just until blended, occasionally scraping bowl. Add chocolate and beat until combined.

Pour cream-cheese mixture into crust. Bake cheesecake 45 minutes (cheesecake will jiggle slightly in center). Meanwhile, in small bowl, stir sour cream and remaining 2 tablespoons sugar until sugar dissolves; set aside.

Remove cheesecake from oven. Gently spread sour-cream mixture evenly on top of cheesecake. Return cheesecake to oven and bake 5 minutes longer to set sour cream.

Remove cheesecake from oven and cool completely in pan on wire rack. Cover and refrigerate at least 6 hours until well chilled, or up to 3 days.

Keebler’s Recipes Using Ready Made Pie Crusts is a great one-stop shop for recipes for their crusts – so get baking!

What’s your favorite pie filling? Do you buy pre-made crusts or make your own?

As American As Cherry Pie…

Mark your calendar because this Sunday is National Cherry Pie Day! On February 20, grab a slice of cherry pie and celebrate this delicious and fruity pie, second in popularity only to the mighty apple.

While the official origins of this food holiday are unknown, it does make sense to honor cherry pie this month. George Washington made the cherry tree popular with his famous quote, “I cannot tell a lie, I chopped down the cherry tree,” as a young boy. Washington’s birthday is February 22, and we celebrate President’s Day the third Monday in February in his honor. Continue reading “As American As Cherry Pie…”

National Pie Day

Grab a knife and some ice cream – it’s time to celebrate National Pie Day on January 23rd! Pie dates back to Egyptian times and the Romans published the first pie recipe. It was for a goat cheese and honey pie with a rye crust – although the crust was often simply a way to hold the filling and not usually eaten.

While we may think of pies primarily as dessert now, most people made meat pies in the early 12th century in England. Pie came to America with the first English settlers and the term ‘crust’ started being used during the American Revolution. Continue reading “National Pie Day”

Irresistible Holiday Pies

My holiday memories consist of baking with my mom, gathering with loved ones around the table and a decadent turkey dinner with all the trimmings.  But what I always looked forward to the most (and still do!) was dessert…specifically pie.  Nothing beats the smell of a freshly baked pie, except, of course, the taste of a freshly baked pie.

Now that the holidays are upon us, I wanted to share some favorite seasonal recipes so that you too can incorporate an enticing dessert into your holiday menu.  Choose one of these unique variations of traditional pecan or pumpkin pies or opt for something a little more unexpected.

If you’re thinking that baking a pie is too hard, rest assured because I chose easy-to-make recipes including a simple Best Ever Pie Crust recipe.  If you don’t feel up to the task of making your own crust, I recommend the Pillsbury refrigerated pie crust.

Best Ever Pie Crust

  • 2 cups all-purpose flour
  • 1 teaspoon salt
  • 1 cup shortening
  • ½ cup water
  1. In a large bowl, combine flour and salt.  Cut in shortening until mixture resembles coarse crumbs.   Stir in water until mixture forms a ball.   Divide dough in half, and shape into balls.   Wrap in plastic, and refrigerate for 4 hours or overnight
  2. Roll out dough on a floured surface with rolling pin.   Roll out into a circle that is one inch larger than pie dish, but don’t over work it.  Use as directed in recipe.

Walnut Crunch Pumpkin Pie: With its own unique variation, this pumpkin pie makes a spectacular appearance at the table and is almost too pretty to eat! Continue reading “Irresistible Holiday Pies”