Best Star Spangled Pie Recipes

STAR-SPANGLED LEMON ICEBOX PIE

Steps:

• Preheat oven to 350°. Place cookies and sugar in a food processor; process until cookies are ground. Add melted butter; pulse just until combined. Press mixture onto bottom and up sides of an ungreased 9-in. pie plate. Bake 15-20 minutes or until lightly browned. Cool completely on a wire rack., In a large bowl, beat cream cheese, mascarpone cheese, lemon zest and lemon juice until smooth; gradually beat in milk., Spread into prepared crust. Refrigerate, covered, at least 4 hours or until filling is set. Top with berries before serving.

STAR SPANGLED CHERRY PIE

Steps:

• 1. Beat cream cheese until light and fluffy.
• 2. Add condensed milk and blend until smooth
• 3. Stir in lemon juice and vanilla and blend.
• 4. Pour into pie crust.
• 5. Chill 2-3 hours, then with pie filling, and serve.

STAR SPANGLED PIE

Steps:

• 1. Coarsely chop the cookies to equal 1 1/4 cup.
• 2. In a small mixing bowl use a mixer and blend the softened cream cheese till fluffy. Add your sugar and lemon juice till well blended. Then lightly fold in your thawed whipped topping and cookies with a spatula.
• 3. Now fill your pie crust with the creamy mixture and garnish with sprinkles. Refrigerate or freeze for a couple of hours.
• 4. Slice and serve.

STAR SPANGLED PIE

Steps:

• Mix cream cheese, sugar and lemon juice with electric mixer until blended; gently fold in whipped topping.
• Fold in chopped cookies. Spoon into crust.
• Refrigerate 3 hours or overnight. Garnish with confetti sprinkles just prior to serving. Refrigerate leftovers.

STAR-SPANGLED APPLE PIE

Steps:

• Preheat the oven to 400 degrees F. Position an oven rack in the upper-middle position. In a large mixing bowl, combine the sliced apples, sugars, flour, spices and lemon juice. Toss well to combine. When the bottom crust is finished chilling, pour the apple mixture and accumulated juices into the bottom pie crust and use a spatula to even the top out slightly. Dot the surface of the apples with the pieces of cold butter. Roll out the remaining pie dough on a floured work surface. Cut out numerous star shapes with a cookie cutter and use these to cover the top of the pie. Brush the top and edges of the crust with the egg wash. Place a baking sheet on the lower oven rack (in case the filling bubbles over). Place the pie on the upper rack and bake until the crust is golden brown and the juices are bubbling, about 50-60 minutes. Transfer to a wire rack and allow to cool for at least 30 minutes before slicing. Serve warm or at room temperature.

STAR-SPANGLED CHERRY PIE

Steps:

• 1. Gather the pie crust dough scraps together into a ball flatten. Place between 2 sheets of plastic wrap and roll 1/8 inch thick. With a 2-inch cookie cutter, cut the dough into shapes, rerolling and using the scraps. Set aside.2. Preheat the oven to 400°F. 3. In a small bowl, combine the lemon juice and water. Add the arrowroot powder and stir until well blended. Stir in the vanilla. If the mixture is too thick, add a few drops of water.4. In a large bowl, combine the frozen cherries and the sugar. Add the arrowroot mixture, stirring to coat the cherries. Pour into the prepared pie crust. Arrange the cutouts on top in an attractive pattern.5. Bake 30 minutes if the crust seems overly brown, cover the edges with oil. Return to the oven 10 minutes more, then slide a baking sheet under the pie, reduce the heat to 350°F, and continue baking until the filling begins to bubble, about 30 minutes more. Cool completely on a rack. NOTE: Be careful to use the correct amount of cherries in this recipe. Two 16-oz bags will make the filling too runny, but you could use 1 1/2 16-oz bags if you can't find the 12-oz ones. And if you've never used arrowroot powder before, it has more thickening power than cornstarch and doesn't break down as readily when heated. Arrowroot comes in a much smaller container than cornstarch because it can lose its thickening ability within a few months.EXCHANGES2 Carbohydrate1 1/2 FatNUTRITION FACTSCalories 201 Calories from Fat 62Total Fat 7g Saturated Fat 1gCholesterol 3mgSodium 59mgCarbohydrate 33g Dietary Fiber 2g Sugars 16gProtein 2g

STAR-SPANGLED PIE

Steps:

• 1. Chop cookies. Set aside.2. In small mixing bowl beat cream cheese on medium speed of electric mixer until fluffy. Add sugar and lemon juice. Beat until combined. Fold in cookies and whipped topping.3. Spread in crust. Refrigerate at least 3 hours or until set. Garnish with sprinkles. Store in refrigerator.*NOTE: Soften cream cheese in microwave at high for 15 to 20 seconds.

STAR SPANGLED MOUSSE PIE

Steps:

• Place chocolate morsels in a small microwave-safe bowl. Microwave on high for 20 seconds. Microwave at additional 10-second intervals, until smooth when stirred.
• Spread melted chocolate evenly in bottom of pastry shell; set aside.
• Place 1 cup white morsels and milk in a small microwave-safe bowl. Microwave on medium-high for 1 minute. Microwave at additional 10-second intervals, until smooth when stirred.
• Cool 5 minutes.
• Beat cream cheese and sugar in a mixing bowl until smooth.
• Beat in orange peel and melted white morsels. Fold in whipped cream. Spread into crust.
• Arrange strawberry halves and blueberries on top of pie.
• Place shortening and remaining white morsels in a small, heavy duty plastic bag. Microwave on medium-high for 20 seconds; knead bag to mix.
• Microwave at additional 10-second intervals, kneading until smooth.
• Cut a very small hole in corner of bag; squeeze to drizzle over pie.
• Refrigerate for at least 1 hour. Store in refrigerator.