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    Choose-a-Filling Crescent Pie

    Source of Recipe


    Recipe Introduction

    Make a delicious pie crust easily with Pillsbury® crescents! Choose a coconut or strawberry filling, or fill with your favorite pie filling!
    Easy Crescent Pie Crust
    1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls
    1 tablespoon sugar
    Easy Coconut Cream Pie Filling
    1 box (4-serving size) French vanilla instant pudding and pie filling mix
    1 3/4 cups milk
    2 teaspoons coconut extract
    2 cups frozen (thawed) whipped topping
    1/4 cup shredded coconut, toasted

    Easy Fresh Strawberry-Cream Cheese Pie Filling
    1 package (8 oz) cream cheese, softened
    1/3 cup sugar
    1 teaspoon vanilla extract
    1 cup whipping cream
    1 quart strawberries, halved
    1/2 cup seedless raspberry preserves, melted and cooled

    DIRECTIONS 1. Heat oven to 375°F. Separate crescent dough into 8 triangles. Place triangles in ungreased 9-inch pie plate, pressing to form crust. Sprinkle with 1 tablespoon sugar. Bake 8 to 10 minutes or until crust is golden brown. Cool completely.
    2. Meanwhile, make either Easy Coconut Cream Pie Filling (step 3) or Easy Fresh Strawberry-Cream Cheese Pie Filling (step 4).
    3. Easy Coconut Cream Pie Filling: Make pudding mix as directed on box, using 1 3/4 cups milk. Stir in coconut extract and whipped topping. Spread in cooled crust. Sprinkle with toasted coconut. Refrigerate at least 1 hour. Store covered in refrigerator.
    4. Easy Fresh Strawberry-Cream Cheese Pie Filling: In large bowl, beat cream cheese with electric mixer on medium speed until fluffy. Gradually beat in 1/3 cup sugar and the vanilla until well blended. Add whipping cream; beat on low speed until blended. Beat on high speed 1 to 2 minutes. Spread in cooled crust. Arrange halved strawberries decoratively over cream cheese mixture. Brush or drizzle with preserves. Refrigerate about 1 hour or until set. Store covered in refrigerator.
    High Altitude (3500-6500 ft): Bake 10 to 12 minutes.




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