Best Girdlebuster Pie Recipes
GRANDMA BOWEN'S 'GIRDLE BUSTER' COOKIE PIE
A favorite family dessert that layers pudding and a cream cheese mixture over a cookie crust!
Provided by NKTompk03
Categories Desserts Pies No-Bake Pie Recipes
Time 32m
Yield 10
Number Of Ingredients 7
Steps:
- Preheat the oven to 300 degrees F (150 degrees C).
- Blend cookies in a food processor until finely crushed. Mix in melted butter. Press crust mixture into the bottom and 1/4 inch up the edges of a 9x9-inch baking dish.
- Bake in the preheated oven for 7 minutes. Set aside to cool.
- Whisk milk and pudding mix together for 2 minutes. Let stand until thickened, about 5 minutes.
- Wipe out food processor and blend together cream cheese, 1 cup whipped topping, and confectioners' sugar. Layer cream cheese mixture over the baked crust. Spread the pudding on top. Top off with the remaining whipped topping.
Nutrition Facts : Calories 497.2 calories, Carbohydrate 39.8 g, Cholesterol 65.4 mg, Fat 35.6 g, Fiber 1 g, Protein 6.7 g, SaturatedFat 22 g, Sodium 413.1 mg, Sugar 31.5 g
GIRDLEBUSTER PIE
Provided by Nigella Lawson : Food Network
Categories dessert
Time 3h38m
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- In a food processor, process the biscuits with the 3 ounces of the soft butter and the chocolate pieces or chips until it forms a damp but still crumb-like clump. Press into a 9-inch (23cm) pie plate or flan dish. Form a lip of biscuit dough a little higher than the plate or dish if you can. This process takes patience as you need, ideally, to form a smooth even layer. Sorry. Freeze this biscuit-lined layer for about 1 hour so it gets really hard. In the meantime, let your ice cream soften, in the refrigerator, just until it can be scooped. Spread the ice cream into the hard biscuit-lined dish to form a layer. Then cover in cling film and return to the freezer.
- Put the syrup, sugar, remaining 3 ounces of butter and the salt, if using, into a saucepan and let it melt over low to medium heat, before turning it up and boiling for 5 minutes. Turn off the heat and add the bourbon, letting it hiss in the pan. Add the cream and stir to mix into a sauce, then remove from the heat and let cool. Once the sauce is cool, but not set cold, pour it over the pie to cover the ice cream layer and then put it back in the freezer. Once frozen, cover with cling film again.
- When ready to serve, remove the pie from the freezer, take the whole pie out of its dish and cut into slices. Should you have any pie leftover, slip it quickly back into the dish and return, covered with cling film, to the freezer.
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