For Crust’s Sake, Harry!

Once you realize that pie dough isn’t the only option for the foundation of your pie, the number of potential crust-and-filling combos multiplies endlessly! The hardest part (of course) is deciding what pairing to choose. 

Chocolate, Caramel and Waffle Cone Ice Cream Pie

This easy-to-make frozen pie will remind you of a favorite ice cream truck treat. Plus, it’s a great way to use those inevitably broken ice cream cones at the bottom of the box.

Easy Berries-and-Cream Pie

You’ll think the crust for this super-simple pie is a mistake, but trust us. Letting the puff pastry rise and then gently patting it down makes for an easy instant crust. Layer your favorite fruit preserves or jam under the creamy filling for an extra sweet surprise.

Key Lime Pie with Butter Cracker Crust

We were pleasantly surprised that salty, buttery crackers worked just as well as graham crackers for this Floridian custard pie. This crust would also take nicely to a filling of peanut butter mousse or pudding.

Milk Chocolate Pudding Pie with Brownie Crust

Calling all chocolate lovers: We made a crust that tastes exactly like a brownie and then filled it with milk chocolate pudding. Not a fan of pudding skin? Just cover the pie when you chill it.

Article extracted from Food Network
Photos by Renee Comet.

2 thoughts on “For Crust’s Sake, Harry!

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