Best Fantasy Pie Recipes

BERRY-APPLE FANTASY PIE

Steps:

• 1. Prepare the pastry and divide in half. Form each half into a ball. On a lightly floured surface, roll one ball of the pastry into a 12-inch circle. Transfer the rolled-out pastry into a 9-inch pie plate.
• 2. In a large mixing bowl, combine the sugar, tapioca, and cinnamon. Add the blackberries and apple slices. Toss gently until coated. Let stand for 15 minutes.
• 3. Spoon the filling into the pastry-lined pie plate. Dot with butter. Trim pastry even with edge of the pie plate. Moisten the edge of the pastry with water.
• 4. Roll out the remaining pastry as before. Cut slits in the pastry to let steam escape. Place pastry on the filling. Trim the top crust to 1/2 inch beyond edge of pie plate. Fold top pastry and crimp edge. Cover edge of crust with foil to prevent over-browning.
• 5. Bake in a preheated 375-degree oven for 25 minutes. Remove the foil. Bake for another 20 to 25 minutes or until the crust is golden brown and the filling is bubbly. Cool on a wire rack.

BERRY-APPLE FANTASY PIE

Steps:

• Lay out one pastry in bottom of pie pan. I a bowl, stir sugar, tapioca, and cinnamon. Add fruit and toss gently to coat. Let stand 15 minutes. Spoon filling into pie pan and top with other pastry crust. Seal and cut in slits for ventilation.Cover edges with foil and bake 25 minutes at 375. Uncover edges and bake another 20-25 minutes till done. Cool and serve.

BERRY-APPLE FANTASY PIE

Steps:

• Prepare pastry and divide in half. Transfer onto a 9 inch pie plate.
• In large mixing bowl, stir together the sugar, tapioca and cinnamon. Add the blackberries and apple slices. Toss until coated. Let stand 15 minutes.
• Spoon filling into pastry-lined pie plate. Dot with butter. Trim pastry even with edge of pie plate. Moisten the edge of pastry with water.
• On a lightly floured surface, roll out the remaining pastry into a 12 inch circle. Cut slits in the pastry to let steam escape. Place on the filling. Trim the top crust to 1/2 inch beyond edge of pie plate. Cover edge of crust with foil to prevent overbrowning.
• Bake at 375 oven for 25 minutes. Remove foil. Bake for 20 to 25 minutes more or until the crust is golden brown and filling is bubbly.

FANTASY FREEZE PIE

Steps:

• Beat cream cheese and marshmallow creme in large bowl with electric mixer on medium speed until well blended. Add sherbet; mix well. Gently stir in 2 cups of the whipped topping.
• Pour into crust.
• Freeze several hours or until firm. Top with remaining 1/2 cup whipped topping just before serving. Store leftover pie in freezer.

CHOCOLATE FANTASY PIE

Steps:

• 1. Prepare you're deep dish crust. (If you want the cookie crust I mentioned, the recipe is at the end of directions) Fudge Sauce: In a medium saucepan, warm sweetened condensed milk, chocolate and butter together until melted and well blended. (do not boil) Remove from heat, stir in vanilla and salt. Reserve 1 cup to use later. Poor remaining fudge sauce into pie crust. Set aside to set up, or place pie in refrigerator.
• 2. Custard: In a medium bowl whisk together sugar, cocoa, corn starch and salt, then whisk in egg and yolks. In a medium-large saucepan heat up milk, cream and 1/4 c sugar, stirring until hot and steamy but not boiling. Slowly drizzle hot milk mixture into sugar mixture, whisking whisking whisking until half the milk mixture is incorporated into sugar mixture, then return pan to stove, and slowly pour sugar mixture back into pan, whisking constantly. Continue to whisk until mixture thickens. Remove from heat and stir in butter and vanilla. Pour into crust over chilled fudge. (If it seems there is not enough room for mousse layer, don't use all the pudding, pour extra pudding into a bowl for a snack for later.) Lay a piece of plastic wrap over surface of pudding and place in refrigerator until chilled.
• 3. Mousse: Beat cream until soft peaks form, add pudding and beat until stiff peaks, then add 1/2 c fudge sauce and continue to beat until stiff peaks return. Peel away plastic wrap and spread mousse over chilled pudding layer. Place remaining fudge sauce in a zip lock bag, warm slightly if needed, snip corner off, drizzle over mousse layer as desired. If you have extra, warm and serve over ice cream (this fudge sauce is my hot fudge sauce recipe for ice cream originally) Refrigerate.
• 4. Whipped Topping: In a medium bowl, beat cream with powdered sugar until soft peaks form, add pudding and beat until stiff peaks form. Top pie as desired, you can pipe it on as I did in photo or spoon it on. The pudding acts as a stabilizer, and can even be made the day before.
• 5. Chocolate Chip Cookie Crust: about 1 1/2-2 c of chocolate chip cookie dough, make cookies as usual, only bake twice as long as you normally would...you want them really brown and crisp. Cool then place in food processor, pulse to make crumbs, drizzle 1/3-1/2 cup melted butter into crumbs, process until mixed well. Press into deep dish pie pan. Bake 10 minutes at 350. Place on rack and cool completely before using.

FANTASY PIE

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• In a large bowl, lightly beat the eggs. Stir in the white sugar, brown sugar, corn syrup and vanilla. Mix in the pecans, chocolate chips, coconut and raisins. Pour into pie crust.
• Bake in the preheated oven for 60 to 90 minutes, or until golden brown and a knife inserted comes out clean.

SECRET FANTASY PIE

Steps:

• in a large bowl, mix together sweetened condensed milk, coffee creamer and hazelnut liqueur. Fold in whipped topping. Pour into pie crusts, and lightly sift cocoa on top. Freeze for 8 hours or overnight.

FANTASY CHOCOLATE PIE

Steps:

• Prepare Pastry for Single-Crust Pie. To transfer pastry, wrap it around the rolling pin. Unroll pastry into a 9-inch pie plate. Ease pastry into pie plate without stretching. Trim pastry to 1/2 inch beyond edge of pie plate. Fold under extra pastry. Crimp edge. (Do not prick.) Set aside.

RASPBERRY FANTASY FREEZE PIE

Steps:

• BEAT cream cheese and marshmallow creme in large bowl with electric mixer on medium speed until well blended.
• Add sherbet; mix well.
• Gently stir in the whipped topping.
• POUR into crust.
• FREEZE several hours or until firm.
• Store leftover pie in freezer.

FANTASY FREEZE PIE

Steps:

• Beat cream cheese and marshmallow creme in large bowl with electric mixer on medium speed until well blended. Add sherbet; mix well. Gently stir in 2 cups of the whipped topping.
• Pour into crust.
• Freeze several hours or until firm. Top with remaining 1/2 cup whipped topping just before serving. Store leftover pie in freezer.