lumicero/recipes-ing2inst huggingface dataset:
Title: Gingerbread Cake
Ingredients:
- 2 all-purpose flour
- 1 baking soda
- 1/4 salt
- 1 1/2 ground cinnamon
- 1 ground ginger
- 1/8 ground cloves
- 1/2 butter
- 1/2 brown sugar
- 2 eggs
- 1 lemon, zest of
- 1/2 molasses
- 1 milk
Instructions:
1. Preheat oven to 350°F and place rack in center of oven.
2. Butter and flour a 9-inch cake pan
3. In a separate bowl, whisk together the flour, baking soda, salt, ground cinnamon, ginger and cloves.
4. In bowl of your electric mixer cream the butter and sugar until light and fluffy.
5. Add the eggs, one at a time, beating well after each addition.
6. Add the lemon zest and molasses and beat to combine.
7. Add the dry ingredients and milk, alternately, beginning and ending with the dry ingredients.
8. Beat just until incorporated.
9. Pour the batter into the prepared pan and smooth the top with a spatula.
10. Bake for 40-45 minutes or until a toothpick inserted into the center of the cake comes out clean.
11. Remove from oven and let cool on a wire rack for 10 minutes before removing cake from pan.
12. Let cool completely and then frost if desired.
13. If desired, garnish the top of the frosted cake with toasted walnuts.
Title: Dark Chocolate Cupcakes
Ingredients:
- 3/4 cocoa powder
- 2/3 boiling water
- 1 buttermilk
- 1 3/4 all-purpose flour
- 1 1/2 baking powder
- 1/2 kosher salt
- 3/4 unsalted butter
- 1 sugar
- 1/2 light brown sugar
- 3 eggs
- 2 pure vanilla extract
- 1/2 unsalted butter
- 1 powdered sugar
- 2 1/2 pure vanilla extract
- 2
Instructions:
1. Preheat oven to 350 degrees.
2. Line 18 standard muffin cups with paper liners, or butter and dust with flour.
3. In a bowl, whisk the cocoa into the boiling water.
4. Let cool to lukewarm, then whisk in the buttermilk.
5. In another bowl, sift together the flour, baking soda, and salt.
6. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugars on medium speed until combined.
7. Add the eggs one at a time, beating well after each addition.
8. Add the vanilla along with the final egg.
9. Decrease the speed to low and add the dry ingredients in 3 additions alternately with the cocoa-buttermilk mixture in 2 additions, starting and ending with the dry ingredients.
10. Beat just until combined.
11. Divide the batter among the lined paper cups, filling each cup almost full.
12. Bake until the cupcakes are puffed and a toothpick inserted into the center of one comes out clean, 15-20 minutes.
13. Let cool completely on a wire rack.
14. Remove the cupcakes from the pans.
15. Spread a thick layer of frosting on each cupcake and serve.
16. To make the frosting: place the chocolate in the top of a double boiler over (not touching) barely simmering water, and warm, stirring often, until melted.
17. Remove from over the water and let cool to room temperature.
18. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and powdered sugar on medium speed until light and fluffy, about 3 minutes.
19. Beat in the vanilla.
20. Add the cooled chocolate and beat on low speed until incorporated, then increase the speed and beat until light and fluffy, about 2 minutes.
21. The frosting will keep for up to 3 days.
Title: Honey-Glazed Grilled Plums
Ingredients:
- 4 plums
- 6 honey
- 3
Instructions:
1. Heat a grill to medium.
2. Toss plums and 2 tablespoons honey in a large bowl.
3. Liberally brush a grill rack with oil.
4. Grill the plums, flesh side down, on the rack until lightly browned.
5. Turn and grill on skin side until plums soften and are warmed through
6. Serve 2 plum halves with 3/4 cup yogurt immediately.
Title: Allergy-Safe Chomeur Pudding
Ingredients:
- 2 oatmeal
- 3/4 sugar
- 1 canola oil
- 1/4 salt
- 1/2 baking powder
- 2 brown sugar
- 2 water
- 2
- 1
Instructions:
1. For the syrup: Mix dry ingredients first in a large glass baking dish and then mix in the water.
2. For the cake: Mix dry ingredients first in a mixing bowl.
3. Add the rice milk and oil, mixing gently.
4. Divide the dough into even 6 portions and drop them in the syrup already prepared in a large glass baking dish.
5. Bake at 375 F for 30-40 minutes.
Title: Lemon Cheesecake Tassies
Ingredients:
- 3/4 all-purpose white flour
- 2 all-purpose white flour
- 5 unsalted butter
- 1 vanilla extract
- 1/2 sugar
- 2 1/2 lemon
- 1/2 salt
- 1 cream cheese
- 1 sugar
- 1/3 egg
- 1 lemons
- 1 1/4 fresh lemon juice
- 2 vanilla extract
- 1/2
- 2
Instructions:
1. DOUGH:
2. Lightly grease 24 mini muffin cups.
3. in a food processor, combine the flour and butter.
4. Process in an off/on pulses until mixture is the consistency of fine crumbs.
5. In a small bowl, beat together the egg yolk, vanilla, sugar, lemon zest and salt until well blended. Pour the egg yolk mixture over the flour mixture and process in off/on pulses until just evenly incorporated and smooth.do not overprocess. divide the dough into quarters.
6. Divide each quarter into 6 equal portions. Shape the portions into balls with lightly greased hands.
7. Flatten each ball slightly. Place each ball in a muffin cup; press down in the center so dough fits cup snugly and is slightly concave.
8. Set the muffin tins on a baking sheet. Preheat oven to 350 -- *.
9. Bake in the upper third of the oven for 16-19 minutes, or until lightly browned all over and slightly darker at the edges.
10. Transfer the baking sheet with the muffin pans to wire racks.
11. FILLING:
12. in a food processor, process the cream cheese, sugar, egg, lemon zest, lemon juice and vanilla until well blended and completely smooth.
13. Transfer the filling to a 2 cup measure with a spout.
14. Pour the filling over the baking dough rounds, dividing it evenly among the muffin cups. bake in the upper third of the oven for 10-12 minutes or until the filling is set and just beginning to color at the edges. Add more 1/4 tsp jam or preserves to the center of each tassie and continue baking until the filling is puffed and slightly tinged with color. 4-5 minutes more.
15. Transfer the muffin pans to wire racks. Let stand until completely cooled. Refrigerate in an airtight container for up to 1 week or freeze for up to 1 month.filli.
Title: Pineapple Right Side up Snack Cake
Ingredients:
- 1 crushed pineapple
- 2 1/2 flour
- 1 baking powder
- 1/4 salt
- 3/4 sugar
- 1/3 milk
- 1/3 butter
- 2 eggs
- 1/2 vanilla extract
- 1/2 brown sugar
Instructions:
1. Drain pineapple, reserving 1/3 cup juice.
2. Set both aside.
3. Combine flour, baking powder, salt and sugar.
4. Mix the reserved juice, milk, melted butter, eggs and vanilla, stirring well.
5. Add the wet to the dry ingredients, stirring until just moistened.
6. Spoon into a greased 9" x 9" baking pan.
7. Top with the pineapple and the brown sugar.
8. Bake at 350 degrees for 25-30 minutes and then cool in pan on a wire rack for 10 minutes.
Title: Banana Oatmeal Cookies (With a 'trail Mix' Variation)
Ingredients:
- 1/2 butter
- 1/2 brown sugar
- 1/2 white sugar
- 1 egg
- 1 vanilla extract
- 1 flour
- 1/2 baking soda
- 1/2 salt
- 2 rolled oats
- 1/2 banana
- 1 chocolate chips
- 1/2
Instructions:
1. Preheat oven to 350°F.
2. In a large bowl cream together butter, brown sugar, white sugar, egg and vanilla extract.
3. Add the flour, baking soda, and salt. Mix well.
4. Mix in the rolled oats, coconut and banana.
5. Add the chocolate chips. Mix.
6. Roll into balls and place on cookie sheet. Press down with a floured fork if desired.
7. Bake in preheated oven for 8-10 minutes. Cookies will still look very soft but the bottoms should be browned. Makes 24 large cookies.
8. Note: I also like to subsitute a mix of craisins, raisins, walnuts and white chocolate chips for the 1/2 cup chocolate chips. This will make the 'Trail Mix' cookie.
Title: Cherry and Vanilla Brulee
Ingredients:
- 500 vanilla pod
- 1 cherries
- 200 kirsch
- 4 caster sugar
- 5
- 100
Instructions:
1. Heat oven to 200C/400F.
2. Heat the cream and vanilla pod until almost boiling. remove for heat and stand for 10 minutes Remove and discard pod after 10 minutes.
3. Divide the cherries and kirsch between 4 ramekin dishes.
4. Beat together the eggs and 2 tbsp of the sugar. Slowly add the cream and stir well.
5. strain the cream and add to the dishes.
6. Place in a roasting tin and half fill the tin with water to create a bain marie.
7. Cook for 15 minutes until a skin has formed and the custard is lightly set.
8. Chill for 4 hours.
9. Heat grill to hot. Sprinkle the sugar over the puddings and grill until the sugar caramelises .
10. Allow to cool for 15 minutes before serving.
Title: Salted Caramel Treats
Ingredients:
- 1 sweetened condensed milk
- 1 unsalted butter
- 1/4 unsalted butter
- 1/4 miniature marshmallows
- 1 vanilla extract
- 1 1/2 flaked sea salt
- 3
- 8
Instructions:
1. In a medium saucepan, melt caramel ingredients over medium low heat until smooth; remove from heat.
2. Line a 13x9 inch baking dish with non-stick aluminum foil which extends the 2 inches beyond the edges.
3. In a saucepan, melt the butter over medium low heat; stir in marshmallows, with a rubber spatula, and continue stirring until almost melted.
4. Stir in vanilla, 1 teaspoon of the sea salt, and 1 cup of the melted caramel stirring until smooth; remove from heat.
5. Stir in cereal and press mixture into prepared baking dish.
6. Spread the remaining caramel over top and sprinkle with sea salt.
7. Let cool completely, peel off foil, and cut into 24 squares.
Title: Mother's Fruit Cake from My Brother
Ingredients:
- 1 butter
- 1 sugar
- 1 egg
- 1 flour
- 1 salt
- 1 apricot
- 1 water
- 1 brandy
- 1/2 white raisins
- 2 cherries
- 2 raisins
- mace
Instructions:
1. Preheat oven to 325.
2. Put apricots in a pan and cover with water and brandy. Simmer to expand.
3. Soak raisins, diced fruit and nuts in brandy.
4. Whip the apricots into a paste.
5. Cream butter and sugar.
6. Add 1 egg at a time until it disappears. It gets slippery. Then mix a little longer before adding the next egg.
7. Add apricots and blend well.
8. Add flour, a little at a time. You want a stiff dough.
9. Drain raisins, diced fruit and nuts. Add to dough and mix well.
10. Line loaf pans with greased brown paper (grocery bags cut up and greased). This is important, even if you use silicone as they will be stored in the brown paper. Fill with batter.
11. Put a pan of water in the bottom of the oven.
12. Put in top of oven and bake for 60-90 minutes.
13. The tops will split and it will become pretty dark around the edges.
14. When cool, line a large container or tin with cotton or linen towels. Place the loafs (with brown paper still on them) into that container. Drench each with brandy.
15. Weekly for at least 3 months, open and sprinkle on more brandy.
16. Give as gifts or just enjoy.
17. Slice thin as this is very rich!
Title: Caramelized Pears
Ingredients:
- 1/4 sugar
- 2 pears
- 2 fresh lemon juice
Instructions:
1. In a large skillet, combine sugar and 4 teaspoons water. Cook ver low heat until sugar melts and turns a light amber color, about 5 minutes.
2. Meanwhile, cut the pears lenghwise and scoop out cores. Slice each half into 6 slices. Place in a medium bowl and toss with 1 tablespoon lemon juice.
3. Remove skillet from heat. Add remaining lemon juice to caramelized sugar and quickly stir until mixture is smooth.
4. Add pears and juices in bowl to skillet. Return to medium heat.
5. Cook, stirring gently, until pears are softened and lightly glazed 2-3 minutes. Serve warm.
Title: Scrumptious Chocolate Mint Layer Bars
Ingredients:
- 2 butter
- 1/4 margarine
- 1 1/2 flaked coconut
- 1
- 1 2/3
Instructions:
1. PREHEAT oven to 350°F.
2. MELT butter in 13 x 9-inch baking pan in oven; remove from oven. Sprinkle cookie crumbs over butter. Stir well; press mixture onto bottom of pan. Sprinkle with nuts and coconut. Pour sweetened condensed milk evenly over top. Sprinkle with morsels; press down slightly.
3. BAKE for 20 to 25 minutes or until coconut is light golden brown. Cool completely in pan on wire rack. Cut into bars.
Title: Boterkock
Ingredients:
- 500 butter
- 650 plain flour
- 500 caster sugar
Instructions:
1. Sofen butter then mix in the sugar and add flour a bit at a time until a soft batter forms then press into a lamington tray and bake on 200 gas until brown
2. note.
3. will be soft when removed but will harden when cooled.
Title: Lemon Souffles
Ingredients:
- 8 lemons
- 3 eggs
- 1/2 sugar
- 2 all-purpose flour
- 1/2 confectioners' sugar
- lemon zest
Instructions:
1. Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsuis). Line a sheet pan with parchment paper.
2. Slice the stem ends from the lemons so they can sit level. Cut off the tip end of each lemon, parallel with the bottom and roughly <U+2153> of the way down. Reserve the tops.
3. Hold each lemon firmly and use a serrated knife to cut out the pulp. Use a melon baller to scoop out the flesh into a sieve placed over a bowl. Squeeze the juice from the pulp and reserve for later. Place the hollowed-out lemons on the sheet pan.
4. In a heat-proof bowl, combine the egg yolks, ¼ cup sugar, ¼ cup reserved lemon juice, lemon zest and flour. Whisk until pale yellow. Place the bowl over a pot of simmering water and continue to whisk for about 8 minutes, until very thick. Remove from the heat and beat with an electric mixer for about 10 minutes, until cooled, while scraping down the sides. Transfer to a clean bowl and set aside.
5. In a medium mixing bowl, combine the egg whites with the remaining ¼ cup sugar. Beat with the electric mixer on low speed until frothy. Slowly increase the mixer speed until the meringue is shiny and hold soft peaks, about 2 to 3 minutes.
6. Whisk about <U+2153> of the meringue into the yolk mixture, then fold in the remaining meringue gently. Fill the lemon shells to just below the rim.
7. Bake for approximately 14 to 16 minutes, until the tops are golden and have risen about 1 inch above the shell.
8. Serve immediately, garnished with confectioners’ sugar and the reserved lemon tops.
Title: Ribbon Delight
Ingredients:
- 1 flour
- 1/2 butter
- 1 pecans
- 1 cream cheese
- 1 confectioners' sugar
- 2 vanilla instant pudding mix
- 6 instant chocolate pudding mix
- 6 milk
- 3 pecans
- 1/2
Instructions:
1. Combine flour, butter and pecans in bowl mixing well.
2. Press into 9 x 13-inch baking pan.
3. Bake at 350 degrees for 20 minutes.
4. Cool for 30 minutes.
5. Mix cream cheese, confectioners' sugar and 1 cup whipped topping in bowl.
6. Spread over crust.
7. Combine pudding mixes in bowl, add milk, mixing well.
8. Spread over cream cheese layer.
9. Sprinkle with pecans.
10. Chill until serving time.
Title: Whole Wheat Pumpkin Spice Cake
Ingredients:
- 1/2 unsalted butter
- 1 honey
- 2 eggs
- 1 pumpkin puree
- 1 pure vanilla extract
- 2 whole wheat pastry flour
- 1/4 baking powder
- 1 baking soda
- 1/2 salt
- 1 ground cinnamon
- 1/2 ground nutmeg
- 1/4 ground ginger
- 1/4 ground cloves
- 1/4 buttermilk
Instructions:
1. Preheat the oven to 350 degrees F (177 degrees C) and place rack in center of oven. Butter and flour two - 8 inch (20 cm) cake pans. Set aside.
2. In the bowl of your electric mixer (or with a hand mixer), cream the butter and honey until light and fluffy (about 2-3 minutes). Add the eggs, one at a time, mixing well after each addition. Add the pumpkin puree and vanilla, and beat until incorporated.
3. In a separate bowl, whisk together the flour, baking soda, baking powder, salt, and spices.
4. Add the flour mixture and buttermilk alternately to the pumpkin batter, in three additions, beginning and ending with the flour mixture.
5. Divide the batter in half and then pour the batter into the prepared pans.
6. Bake for approximately 25 - 30 minutes, or until a toothpick inserted in the middle comes out clean.
7. Cool on a wire rack for 10 minutes and then invert and remove the cakes from their pans.
8. * If you decide to use less honey, remember to increase the buttermilk slightly to compensate (honey is about 20% water).
9. ** To make the pumpkin puree, first cut the pumpkin in half lengthwise, remove seeds and stringy fibers, and then place cut-side down on a greased baking sheet. Bake at 350 degrees F (177 degrees C) for approximately 45 minutes to 1 1/4 hours (depending on size) or until easily pierced with a knife. Scoop out the pulp and puree in a food processor until smooth. To extract all the liquid, strain through a cheesecloth lined strainer. Cool the puree before using.
10. ** To make your own buttermilk combine 1/4 cup (120 ml) of milk with 1/2 tablespoon vinegar or lemon juice. Stir and let stand for 10 minutes before using.
11. These make great muffins/cupcakes too -- fill greased muffin tins 2/3 full and bake them for 15-20 minutes (be sure to fill empty muffin cups with water so that the heat is evenly distributed).
Title: Peach Custard Squares
Ingredients:
- 1 1/2 flour
- 1/2 salt
- 1/2 butter
- 29 sugar
- 1/2 cinnamon
- 1/2 egg
- 1/2 evaporated milk
- 1
Instructions:
1. Preheat oven to 375 degrees, or 350 degrees for Pyrex.
2. In a 1 1/2 quart bowl, combine flour, salt, and butter with a pastry blender until mixture is like a coarse meal.
3. With the back of a spoon, press flour mixture onto the bottom and halfway up the sides of a buttered 8-inch square dish or pan.
4. Arrange well drained peach slices over crust, sprinkle with sugar mixed with cinnamon, and bake at 375 for 20 minutes.
5. Mix 1/2 cup peach syrup, 1 beaten egg, and 1 cup evaporated milk; pour over fruit in crust.
6. Bake for 30-35 minutes until custard is firm except in the center. Center will become firm upon standing.
7. Serve warm or cold ~ serves 9.
Title: Strawberry Angel Cake
Ingredients:
- 4 strawberries
- 3/4 sugar
- 2 milk
- 8 cream cheese
- 1 triple sec
- 3
- 1
- 2
Instructions:
1. Combine strawberries and 1/4 cup sugar in a small bowl; cover and let stand 1 hour. Combine 1/2 cup sugar, milk, and cream cheese in a medium bowl; beat at medium speed of mixer til smooth.
2. Cut cake horizontally into 3 layers using a serrated knife; place bottom layer, cut side up, on a serving plate. Brush with 1 tbsp liqueur (or orange juice), and spread half of cream cheese mixture over cake. Spoon one third of strawberries over cream cheese mixture using a slotted spoon. Repeat layers, ending with cake and liqueur (or orange juice). Spread whipped cream over top and sides of cake. Cover; chill 30 minutes.
3. Arrange remaining strawberries on top of cake. Sprinkle with almonds, and serve.
Title: Chocolate Cream Cheese Filled Cookie Cups
Ingredients:
- 1 cocoa powder
- 3 1/2 milk
- 2 powdered sugar
- 1 1/4 cream cheese
- 1
Instructions:
1. Cut dough into 24 equal parts, roll into balls.
2. Put a ball of dough into an ungreased mini-muffin tin.
3. Press dough on bottom and up the sides.
4. Bake at 350°F for 10 minutes or until lightly browned.
5. If puffy, press dough back around sides with the back of a metal teaspoon.
6. Cool 5 minutes; remove to wire cooking rack.
7. In a small bowl, combine cream cheese, cocoa, and powdered sugar; mix well.
8. Add milk, and mix till smooth.
9. Fill cookie cups with cream cheese mixture.
10. Store in refrigerator.
Title: Honeyed Pear Parfait
Ingredients:
- 2 pears
- 1 lemon juice
- 1 honey
- 1 ground cinnamon
- 1 vanilla extract
- 1 plain low-fat yogurt
- 2 graham crackers
Instructions:
1. Chill 2 parfait glasses.
2. In small bowl, combine pears, lemon juice, honey, and cinnamon.
3. Cover and refrigerate til chilled.
4. In another small bowl, combine yogurt and vanilla.
5. Cover and refrigerate until chilled.
6. To serve, spoon 1/4 of fruit mixture into each chilled glass on top of 1/4 of yogurt mixture.
7. Repeat layers with remaining fruit and yogurt mixture.
8. Sprinkle each parfair with half of graham cracker crumbs.
Title: Red Devil's Food Cupcakes With Mocha Cocoa Frosting
Ingredients:
- 1/2 boiling water
- 1 all-purpose flour
- 2 baking soda
- 1 salt
- 1/2 butter
- 1/2 sugar
- 1 eggs
- 2 vanilla
- 1 confectioners' sugar
- 3 unsalted butter
- 1/2 vanilla
- 1/3 salt
- 1/2
- 1/3
Instructions:
1. For cake, preheat oven to 350 degrees F.
2. Spritz cupcake pans with nonstick baking spray or line with cupcake papers.
3. Place cocoa in a small bowl.
4. Add water, slowly stirring, until well blended and smooth.
5. Set aside until lukewarm.
6. In a small bowl, mix flour, baking soda and salt.
7. In medium bowl, cream butter and sugar with an electric mixer until fluffy.
8. Beat in eggs, one at a time.
9. Add the cooled chocolate mixture all at once, add vanilla and stir well.
10. Add the flour mixture all at once and stir with a wooden spoon until smooth and patches of white disappear.
11. Do not overmix.
12. Using a measuring cup, dip out the batter and place in the cupcake pans; the cupcake pans should be about 3/4 full.
13. Bake for 15 minutes or until a cake tester or toothpick comes clean when poked into the cakes.
14. When cooled, frost with mocha frosting (recipe below).
15. Makes about 18 2 1/2 inch cupcakes.
16. For frosting, remove lumps from both sugar and cocoa by placing the measured ingredients into a sieve set over a bowl; push and rub with the back of a spoon or rubber spatula.
17. Using an electric mixer, cream the butter until smooth.
18. Add the vanilla and salt.
19. Add the sugar all at once and mix until almost blended.
20. Beat in as much of the coffee as needed to make a smooth, spreadable frosting.
21. Makes 1 3/4 cups or enough to frost 18 cupcakes generously.
22. Tip: If the cupcakes are going into a lunchbox or picnic basket, cut them in half, sandwich the frosting in the middle and wrap in wax paper or plastic wrap.
Title: Petite Mocha Cakes
Ingredients:
- 3/4 butter
- 6 instant coffee
- 2 eggs
- 4 powdered sugar
- 2/3 vanilla
- 1 flour
- 1/3 ground cinnamon
- 1/4
Instructions:
1. Preheat the oven to 400ºF.
2. Microwave butter, chocolate and coffee in large microwaveable safe bowl on high for 1 min or until butter is melted. Stir until chocolate is completely melted. Freeze until cooled, stirring occasionally.
3. Beat eggs, powdered sugar and vanilla in another bowl with electric mixer on high speed 2-3 min or until well blended.
4. Add chocolate mixture; mix well.
5. Combine flour and cinnamon. Add to chocolate mixture; beat just until blended.
6. Spoon evenly into 12 paper lined muffin cups.
7. Bake 8-10 min or until cakes are slightly puffed and feel firm at edges and soft in center when pressed with fingertips.
8. Cool 5 min; remove paper liners. Serve warm.
Title: Gooey Butter Cookies
Ingredients:
- 1/2 butter
- 1/4 vanilla
- 1 egg
- 1 cream cheese
- 1 powdered sugar
Instructions:
1. Beat butter, vanilla, egg, and cream cheese until light and fluffy. Mix in dry cake mix.
2. Chill for 30 minutes. Preheat oven to 350*. Lightly coat cookie sheet with cooking spray. Drop by teaspoonfulls in a bowl of powdered sugar; roll into balls.
3. Bake 10-12 minutes.
Title: Heath Bar Pie
Ingredients:
- 1 prepared graham cracker crusts
- 1/3 milk
- 1 1/2 instant vanilla pudding
- 1
- 6
Instructions:
1. Spread caramel into pie crust.
2. beat milk and pudding mix for 2 minutes, let stand for 5 minutes. Stir in whipped topping and chopped candy bars. Spoon into crust.
3. Freeze for 4 hours or until set. Before serving, let stand 15 minutes so that pie can easily be cut.