Best 4 Stack Pie Recipes
4-STACK PIE
I found this in "Family Circle" and made it yesterday. Well....my honey couldnt stop eating it. It's a smash hit!
Provided by Sunny Shaine @sunnyme
Categories Pies
Number Of Ingredients 9
Steps:
- 1. Heat oven to 350. Whisk together chocolate pudding mix and milk for 2 mins. or until thickened. Cover with plastic wrap; refrigerate. 2. Using your hands or a pastry blender, mix together flour, butter, pecans and granulated sugar until well combined and crumbly. Press into bottom and sides of a 9-inch deep dish pie plate. Bake crust at 350 for 18 minutes, until very lighty browned. Remove to a wire rack and cool completely. 3. Beat together cream cheese and confectioners' sugar on medium-high speed until completely smooth. Spread cream cheese mixture evenly over cooled crust. Top with chocolate pudding, then spread whipped topping over the pudding. Chill for at least 1 hour or until set.
KENTUCKY STACK PIE.
Another of my English Grandmas. My mom asked me to make her one for her 91st birthday. This is a very old recipe dating back to colonial times. Transporting multiple pies to social functions and storage was a challenge . so they stacked. Upon cutting .. Cut thin slices. Its very rich and makes Paula Dean seem like a butter...
Provided by mary hendricks
Categories Pies
Time 1h15m
Number Of Ingredients 9
Steps:
- 1. Beat eggs well and cream in sugar beat well
- 2. Add butter and cream beat well
- 3. Pour 1 cup into each pie crust. The pie that will be on the bottom fill with a little more filling.
- 4. Bake 350° about 45 minutes or until It is bubbly and almost set
- 5. Cool pies in pans. Once fully cooled remove from pans . it may take a knife around edges. I admit store bought is easier . don't worry about broken edges they get trimmed
- 6. Place fullest pie on bottom and stack others on top
- 7. Trim pie crust edges off.
- 8. Icing Cook 2 cups brown sugar and cream until soft ball stage. It will be brown and bubbly. A bit on a spoon when dunked in cold water will form a blob
- 9. Beat until creamy. This can take a few minutes depending on your mixer.
- 10. Ice the stacked pies. If icing hardens while icing mix in a wee bit of cream in very small amount.
PERFECT FOUR-LAYER DELIGHT
My aunt has made this for holidays for as long as I can remember. My cousins and I will butt heads for the last piece. Good thing she usually makes two!
Provided by Hippie2MARS
Categories Dessert
Time 35m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Cut the butter into the flour to form crumbs, then add the pecans
- Press mixture into a greased 9x13 pan.
- Bake at 375 degress for 15 minutes and set aside to cool.
- On medium speed, beat the cream cheese, vanilla and powdered sugar until creamy.
- Change speed on mixer to low, and mix in 2 cups of the Cool Whip.
- Spread cream cheese mixture over cooled crust.
- Mix the pudding mix with the milk for 2 minutes.
- Pour over cream cheese layer.
- Spread remaining cup of Cool Whip over the top, being sure to spread to the edges to seal.
- Garnish with additional chopped pecans and/or chocolate shavings, if desired.
- Refrigerate at least 2 hours or overnight before serving.
JALAPENO & COTIJA CHEESE POTATO STACK PIE
Pie isn't just for dessert anymore. Stacking thinly sliced potatoes with layers of minced jalapenos and crumbled Cotija cheese helps turn ordinary spuds into something truly spectacular...especially when served with salsa and sour cream. -Colleen Delawder, Herndon, Virginia
Provided by Taste of Home
Categories Side Dishes
Time 1h10m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- Preheat oven to 375°. Line a 15x10x1-in. pan with parchment. Remove the bottom of a 9-inch springform pan and place the round outer edge in the middle of the parchment., Place the potatoes, butter, salt and pepper in a large bowl; toss to coat. Layer a third of the potatoes evenly within the springform ring. Sprinkle with a third of the jalapenos and a third of the cheese. Repeat layers. Top with remaining potatoes and jalapenos., Bake for 35 minutes. Top with remaining cheese. Bake 15-20 minutes longer or until potatoes are tender. Let stand 5 minutes before removing ring. If desired, serve with salsa and sour cream.
Nutrition Facts : Calories 223 calories, Fat 12g fat (7g saturated fat), Cholesterol 34mg cholesterol, Sodium 477mg sodium, Carbohydrate 23g carbohydrate (2g sugars, Fiber 3g fiber), Protein 7g protein.
4 LAYER PIE
This dessert used to be the hit of our "Young Married" Sunday School Class potlucks and it is still a delicious dessert today! This is a very versatile dessert as you can really use any flavor of pudding you like. I have used lemon, butterscotch, and banana cream in the past and they have turned out really well. You could also combine two like chocolate and banana cream or create your own! I have posted the original recipe though.
Provided by Sooz Cooks
Categories Dessert
Time 7h
Yield 10 serving(s)
Number Of Ingredients 11
Steps:
- 1st Layer:.
- Cut together the powdered sugar, flour and margarine. Press into a 9 X 13 pan and bake for 35 minutes. Allow to cool for at least 15 minutes.
- 2nd Layer:.
- Beat cream cheese, powdered sugar, and cool whip to mix well and spread on cooled 1st Layer crust.
- 3rd Layer:.
- Mix the puddings and milk as directed on the box and spread on top of the 2nd layer. Cover and refrigerate for 6 hours. Passive cooking time includes time to refrigerate.
- 4th Layer:.
- Before serving, cover with remaining cool whip.
Nutrition Facts : Calories 543.2, Fat 32.2, SaturatedFat 15.7, Cholesterol 35.2, Sodium 554.9, Carbohydrate 57.7, Fiber 0.9, Sugar 35.5, Protein 6.8
FOUR STACK PIE RECIPE - (4.8/5)
Provided by á-39535
Number Of Ingredients 9
Steps:
- Heat oven to 350. Whisk together chocolate pudding mix and milk for 2 minutes. or until thickened. Cover with plastic wrap; refrigerate. Using your hands or a pastry blender, mix together flour, butter, pecans and granulated sugar until well combined and crumbly. Press into bottom and sides of a 9-inch deep dish pie plate. Bake crust at 350 for 18 minutes, until very lightly browned. Remove to a wire rack and cool completely. Beat together cream cheese and confectioners' sugar on medium-high speed until completely smooth. Spread cream cheese mixture evenly over cooled crust. Top with chocolate pudding, then spread whipped topping over the pudding. Chill for at least 1 hour or until set.
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