lumicero/recipes-ing2inst huggingface dataset:
Title: Pecan Pie
Ingredients:
- 1/3 butter
- 3 eggs
- 1 corn syrup
- 1 vanilla
- 2/3 sugar
- 2 pecans
- 1
Instructions:
1. Preheat oven to 350.
2. Melt butter in large bowl.
3. Beat in eggs.
4. Stir in corn syrup, vanilla and sugar until blended.
5. Stir in pecans.
6. Pour into pie crusts.
7. Bake for 45 minutes.
Title: East Coast Blueberry Muffins
Ingredients:
- 2 flour
- 1/2 sugar
- 1/2 salt
- 1 baking powder
- 1/2 cinnamon
- 1 milk
- 1 egg
- 1/2 butter
- 1 -2 blueberries
Instructions:
1. Mix all dry ingredients.
2. In a separate bowl combine eggs, milk and melted butter.
3. Add milk mixture to dry ingredients and mix well.
4. Add blueberries to mixture stirring gently so as not to break the blueberries and just enough to combine.
5. Fill muffin cups about 3/4 full.
6. Bake at 350F for about 30 minute.
7. For frozen berries add about 5 extra minutes.
Title: Easy Wicked Hot Fudge Topping
Ingredients:
- 1 cornstarch
- 2 butter
- 1
Instructions:
1. Mix Chocolate Syrup and Corn Starch.
2. Microwave on high for one minute, stirring every 20 seconds.
3. Caution - be very careful with last 20 second fudge may boil over or make lumps.
4. If needed, increase time by 15 seconds.
5. Be even more careful.
6. Stir in butter.
7. Serve over ice cream, cake or what ever.
Title: Louisiana Pecan Balls
Ingredients:
- 1 butter
- 2 powdered sugar
- 2 vanilla
- 2 all-purpose flour
- 4 baking powder
- 1 pecans
Instructions:
1. In lg bowl, with a mixer on medium speed, beat 1 cup butter. 1/2 cup powdered sugar, and vanilla until smooth.
2. In a med. bowl, mix flour and baking powder.
3. Add to butter mixture, stir to mix then beat until well blended. Stir in pecans.
4. Shape dough into 1 inch balls and place about 1 in apart on buttered 12 by 15 inch baking sheet.
5. Bske @ 300 until cooies are pale golden brown, about 25 minutes If baking two baking sheets at once in one oven, switch their positions halfway through baking. Let cookies stand on sheets until cool enough to handle.
6. Place remaining 1-1/2 cups of powdered sugar in a shallow bowl. Roll warm cookies in powdered sugar to coat all over, discard remaining sugar. Set cookies on rack to cool completely.
Title: Amish Christmas Cookies
Ingredients:
- 1/2 butter
- 1 brown sugar
- 1 light molasses
- 1 egg
- 4 flour
- 1/4 salt
- 1 baking soda
- 1 cinnamon
- 1 ground cloves
- 1/2 nutmeg
Instructions:
1. Preheat oven to 350.
2. Grease cookie sheets.
3. Cream butter and sugar. Blend in molasses and eggs.
4. Sift dry ingredients together.
5. and stir into molasses-egg mixture. Roll out dough on lightly floured board and cut.
6. into shapes with cookie cutters.
7. Bake for 10 to 12 minutes.
Title: Apple Raisin Soup
Ingredients:
- 2 cooking apples
- 2 raisins
- 1/4 cinnamon sticks
- 2 brown sugar
- 1 brandy
- 1
Instructions:
1. In a 2 quart saucepan combine the first 4 ingredients. Cover and simmer 15 minutes or until the apples are tender.
2. Stir in brandy and sugar, cook until dissolved.
3. Remove cinnamon stick before serving. You can also put this in the blender before serving if desired.
Title: Peanut Butter Crunchers 2007
Ingredients:
- 2 dark raisin
- 1
- 1/2
- 12
Instructions:
1. Cover a cookie sheet with foil, or parchment paper.
2. Put cereal, noodles, and raisins into a large bowl, and mix.
3. Put the peanut butter flavoured chipits into a microwave safe bowl. Microwave uncovered for 40 seconds. Use hot pads, remove the bowl, and stir well. If they are not all melted, place again in the microwave for 20 more seconds, remove again and stir. Do this checking every few seconds, stirring will help to melt them too.
4. When completely melted, pour over the mix in the bowl, and combine without mashing the pieces of cereal and noodles too much.
5. Work fast, and drop a tablespoonful of mix onto pan.
6. Let stand until firm and cool at room temperature.
7. Place into a container and cover slightly.
Title: Creamy Rice Pudding
Ingredients:
- 1/4 white rice
- 2 milk
- 2 eggs
- 1/4 sugar
- 1/4 salt
- 1 vanilla
- 2 sugar
Instructions:
1. Combine rice and milk on top of double boiler.
2. Cook uncovered for 45 minutes or until rice is tender.
3. Beat together egg yolks, 1/4 cup sugar and salt.
4. Stir part of the of rice mixture into beaten yolks.
5. Add yolk mixture to hot rice mixture and cook 3-4 minutes, stirring constantly.
6. Remove from heat.
7. Add vanilla.
8. Beat egg whites until frothy.
9. Add 2 T. sugar
10. Beat until stiff.
11. Fold egg whites into pudding.
12. Chill.
Title: Baguette and Butter Pudding
Ingredients:
- 4 butter
- 5 baguette
- 6 1/2 golden raisins
- 2 granulated sugar
- 2 heavy cream
- 3 1/2 milk
- 1 1/4 Baileys Irish Cream
- 1 1/4 demerara sugar
- 4
- 1
- 3
Instructions:
1. NB The instructions are edited and the comments in brackets are mine.
2. Grease the sides of a 1.5 litre shallow baking dish with some of the butter (I use a Le Creuset oval dish).
3. Spread the bread slices with the remaining butter (I spread on both sides, sometimes using a little more butter than he suggests).
4. Arrange the bread in the dish in overlapping layers, sprinkling the dried fruit in between.
5. Beat the egg yolks, whole eggs and granulated sugar together until creamy.
6. Beat in to the mixture the cream, milk and liquer.
7. Pour the mixture over the bread.
8. Press the bread slices down gently so they are completely submerged.
9. Let stand for about 20 minutes so that the bread can soak up the custard mixture.
10. Preheat the oven to 350F (180C, Gas Mark 4).
11. Put the dish in a roasting pan and pour enough boiling water into the pan to come halfway up the sides of the dish, to prevent the custard from overheating and curdling.
12. Sprinkle with demerera sugar and bake for 45-50 minutes until golden.
13. Warm the jam so that it is runny.
14. Remove the pudding from the oven and dab it with the jam. Let it stand for 15 minutes before serving so it firms up. (I take it our of the bain marie but Gordon is unclear on that point).
Title: Toblerone Shortbread 2000 (Canadian)
Ingredients:
- 2 salted butter
- 1 icing sugar
- 1/8 baking powder
- 3 cake flour
- 1 cornstarch
- 250 powdered sugar
Instructions:
1. Cream butter and icing sugar well together until light and fluffy.
2. Sift flour and cornstarch and baking powder together and add into sugar mixture.
3. Fold in the chopped chocolate toblerone candy bar.
4. Blend all well.
5. Roll into large cookie balls, about 2 inches.
6. Bake at 350 degrees for 11 minutes.
7. Remove, cool, dredge in powdered sugar if desired.
Title: Chocolate-Butterscotch No Bake Cookies
Ingredients:
- 2 chocolate chips
- 2 miniature marshmallow
- 1
- 5
Instructions:
1. Melt chips over double boiler.
2. Remove from heat.
3. Add marshmallows and noodles.
4. Stir to coat.
5. Drop by spoonfuls onto waxed paper.
6. Chill in fridge.
7. Store in airtight container in fridge.
Title: Pumpkin Cookies
Ingredients:
- 2 flour
- 1 baking powder
- 1 cinnamon
- 1/2 baking soda
- 1/2 nutmeg
- 1/2 butter
- 1 margarine
- 1 brown sugar
- 1 egg
- 1 pumpkin
- vanilla
Instructions:
1. Combine flour, baking powder, cinnamon, baking soda, and nutmeg. ( I added a pinch of allspice, for an extra kick).
2. Cream together sugar and butter/margarine.
3. Then add eggs, pumpkin, and vanilla.
4. Mix dry ingredients with creamed ingredients.
5. Bake at 375 degrees for 8-10 minutes.
Title: Chocolate Bar Cakes
Ingredients:
- 1 ice cream
- 1 -2 coconut
- 4 -5
Instructions:
1. first pick your theme. i usually ask the guest of honor what their favorite chocolate bar is and run with the theme as long as it's reasonable. things with nougat or wafers are hard to work with but i'm sure it can be done.
2. now we figure out how we can incorporate that theme into each part of the cake, either in it's elements or in the bars themselves. i did an after 8 cake where i added mint extract to the chocolate icing and chopped bars to the cake like chocolate chips and shaved a bar for decoration and added some mint sprigs. i did another with a terry's dark chocolate orange where orange extract went into the cake, melted chocolate orange into the icing, and the slices arranged on top. for my best friend's b-day i'm doing a rolo theme with mini rolos in the cake, a filling of softened rolo ice cream (refrozen after sandwiching between layers of course) chocolate icing and melted caramel drizzled decoratively on top with a garnish of more rolos. be creative and try to add part of the theme to each layer. how about a vanilla cake with a hershies cookies and cream theme and french vanilla ice cream filling plus crushed oreos in the icing?.
3. bake your cake layers according to the package directions, add extracts or chopped chocolate bars if desired, maybe even citrus zest, candied fruit, or mini marshmallows if it goes with what you're doing.
4. prep your icings and toppings while they bake, clear yourself a nice work area.
5. let the layers cool completely and flatten out by trimming if needed, fill creatively (crushed crispy crunch icing anyone?) and top carefully with the other layer.
6. ice with your personal tasty concoction and garnish attractively.
7. serve in very small pieces and insist on not counting the calories!
Title: Chocolate Mayonnaise Cake
Ingredients:
- 2 flour
- 1 sugar
- 2 baking soda
- 1 mayonnaise
- 1 water
- 6
Instructions:
1. Sift flour, sugar, baking soda and cocoa.
2. Beat in water and mayonnaise alternating them.
3. Put in 9x13-inch pan or 2 small rounds.
4. Lightly spray and flour Pan prior to adding mix.
5. Bake at 375°F for 20 minutes.
6. Top with favourite frosting or whip cream.
Title: Chocolate Chip Pumpkin Cake
Ingredients:
- 3/4 butter
- 1 1/2 sugar
- 1/2 brown sugar
- 2 eggs
- 1 vanilla extract
- 2 1/2 all-purpose flour
- 1 baking powder
- 1 baking soda
- 1 cinnamon
- 1 solid-pack pumpkin
- 1 pecans
- 3/4
Instructions:
1. In a large mixing bowl cream butter and sugars until light and fluffy. Add eggs one at a time, beating well after each addition. Beat in vanilla. Combine flour, baking powder, baking soda and cinnamon; add to the creamed mixture alternately with pumpkin. Fold in chocolate chips.
2. Divide batter in half. Stir melted to chocolate inot one portion. In a well greased 10" fluted tube pan, sprinkle 1/2 cup pecans. Spoon chocolate batter over pecans; top with pumpkin batter. Sprinkle with remaining 1/4 cup pecans.
3. Bake at 325 for 65-70 minutes or until a toothpick inserted into the center comes out clean. Cool for 15 minutes before removing from pan to wire rack.
Title: Goreng Pisang With Rum-Infused Cream
Ingredients:
- 4 bananas
- 3/4 plain flour
- 1/4 baking powder
- 1 cold water
- 60 rum
- 1 -2 cocoa powder
- 2
Instructions:
1. mix flours together, and add in enough cold water to form a thick batter.
2. stir until smooth, then pour batter thourh a sieve to remove any lumps.
3. heat a wok with enough oil for deep-frying.
4. while the oil is heating, peeled and sliced the bananas diagonally into ovals.
5. coat them in the batter and deep-fry until they are golden. place on a kitchen paper to drain away excess oil.
6. use an electric mixer to whip up the cream in a bowl. halfway through beating, fold in the rum. whip cream till stiff peaks form.
7. place banana on plate, top with dollops of whipped cream and sieve over with a little cocoa powder. serve immediately.
Title: Chocolate Chunk and Cherry Cookies
Ingredients:
- 1 1/2 all-purpose flour
- 1 salt
- 1 baking soda
- 1 unsalted butter
- 1 granulated sugar
- 3/4 dark brown sugar
- 1 1/4 eggs
- 2 pure vanilla extract
- 2 bittersweet chocolate
- 1 1/2 dried tart cherries
- 1 1/2
Instructions:
1. Heat oven to 350 degrees F.
2. Line baking sheet pans with parchment paper and set aside(Sometimes I skip this step and just spray the pan well with cooking spray). Combine flour, cocoa, salt, and baking soda in a medium bowl and set aside.
3. Beat butter and sugars in a large bowl until light and fluffy, using a mixer set on medium-high speed. Beat in eggs one at a time and add vanilla.
4. Reduce mixer speed to low and gradually add flour mixture until combined. Stir in chopped chocolate and cherries (for blond Milk Chocolate and Cherry Cookies, omit cocoa, add an additional cup flour, and replace bittersweet chocolate with milk chocolate).
5. Shape 2 tablespoons dough into rough balls and place 2 inches apart on a baking sheet lined with parchment.
6. Bake 11 - 13 minutes. Cool cookies on pan 2 minutes. Move to a wire rack and let cool completely.
Title: All Butter English Flapjacks
Ingredients:
- 50 butter
- 50 light brown sugar
- 2 golden syrup
- 100 oats
- 1 salt
Instructions:
1. Preheat the oven to 160C/325°F.
2. Melt the butter gently in a large saucepan and add the sugar along with the syrup.
3. Heat gently, without boiling, when the sugar has dissolved take off the heat and stir in the oats.
4. Put the mixture into a greased baking dish and bake for 20-25 minutes.
5. Cut into squares while still warm and leave to cool in the dish.
Title: Rolly Pollies
Ingredients:
- 1 butter
- 2 brown sugar
- 1/2
Instructions:
1. Roll left over pastry dough from pies out as thin as possible.
2. Spread a thin layer of room temperature butter over entire dough to edges.
3. Spread a thin layer of brown sugar over entire dough to edges.
4. Starting from one edge, roll dough into a long tube but not too tight.
5. Slice bite sized pieces and place in a pie plate with a centimetre or so spacing between.
6. Bake at 325 for 15 - 20 minutes, watching them closely. If they start to brown, they should come out.
Title: Scalidi Cookies
Ingredients:
- 12 eggs
- 2 sugar
- 2 butter
- 1 vanilla flavoring
- 1 baking powder
- 1 salt
- flour
- honey
Instructions:
1. Melt butter, allow to cool to room temperature. Allow eggs to warm to room temperature. Separate yolks from 11 eggs, keep 12th egg whole. Have deep fryer available.
2. Beat yolks and whole egg in electric mixer.
3. until thick and lemon colored (about 25 minutes). Slowly add sugar and salt after eggs have been beating for 15 minutes. When eggs are thickened, add cooled butter. Mix baking powder with a 1 tablespoons flour, add to egg mixture. Continue adding flour a little at a time until you form medium-firm dough. Knead dough until it is smooth. Oil surface of dough, cover and let rest for 1/2 hour. Hand roll chunks of rested dough into 1/4 inch thickness rope-like lengths. Cut rolled dough lengths into 6 inch long pieces. Loop pieces into pretzel-like shapes. Fry in deep fat until golden brown. When cool, dip one at a time into boiling honey to glaze. Allow to cool on rack with paper towel under rack.
Title: Pete's Pound Cake
Ingredients:
- 1 sugar
- 1/4 eggs
- 3 milk
- 6 plain flour
- 1 salt
- 4
- 3/4
Instructions:
1. Prehat oven 350^.
2. Cream Crisco, oil and sugar at med. speed for 10 minutes (this is very important), add eggs one at a time, mixing well after each addition. Add salt, alternate flour and milk, ending with milk. Mix thoroughly. Bake in tube pan 1-1/2 hours.
3. I cut a parchment or waxed paper circle to fit the bottom of the pan, even if I'm using non-stick.
Title: Lemon-Lime Yogurt Fruit Dip
Ingredients:
- 1/2 lemon yogurt
- 1/2 sour cream
- 1 creme fraiche
- 2 honey
- 2 fresh lime juice
- lime zest
Instructions:
1. Mix all ingredients together in a small bowl.
2. Cover and chill until serving time.
3. Serve with your favorite fresh fruit such as pineapple chunks, strawberries, bananas, oranges, kiwi fruit and grapes.
Title: Vanilla Crescents (Vanille Kipferl)
Ingredients:
- 100 flour
- 280 unsalted butter
- 210 sugar
- 70 salt
- 1
Instructions:
1. Preheat the oven to 160°C.
2. Combine flour with ground almonds and mix with soft butter till smooth.
3. Add sugar and salt.
4. Form a long strand about 1 1/2 inches thick by rolling the dough.
5. Cut into 2 inch pieces.
6. Taper the ends and form into crescents.
7. Put on an ungreased cookie sheet.
8. Bake on middle rack for about 12 minutes until golden brown.
9. Let cool for about 2 minutes on the sheet.
10. Remove and carefully toss them individually in a bowl with vanilla sugar to cover them completely (do this while they are still warm!).
11. Makes for delicate crescents with a subtle flavor.
Title: Guava Flan
Ingredients:
- 2 sugar
- 1 evaporated milk
- 1 Philadelphia Cream Cheese
- 5 eggs
- 1 vanilla
- 1 salt
- 1/2 guava paste
Instructions:
1. PREHEAT oven to 350°F Place 1 cup of the sugar in small heavy saucepan; cook on medium heat until sugar is melted and deep golden brown, stirring constantly with wooden spoon. This should take about 10 minutes. Remove from heat. Immediately pour into 9-inch round baking pan; tilt pan to evenly cover bottom of pan with syrup. Set aside.
2. PLACE milk and cream cheese in blender; cover. Blend until smooth. Add remaining 1 cup sugar, the eggs, vanilla and salt; cover. Blend just until smooth; add guava paste and pour into prepared baking pan. ( I found that sprinkling the cubes of guava paste across the top of the raw custard helped to keep them from globbing up in the middle- Next time I might try blending the guava paste in blender with the rest of the ingredients) Place filled baking pan in larger baking pan; add enough hot water to larger pan to come halfway up side of smaller pan.
3. BAKE 50 minute to 1 hour or until knife inserted near center comes out clean. Cool. Carefully remove flan from water. Cool on wire rack.
4. REFRIGERATE several hours or unti chilled. When ready to serve, invert pan onto serving plate to unmold flan. (Some of the guava cubes stuck to the caramel and I just took them off with a fork and stuck them back in the top of the flan where they came from!) Store any leftovers in refrigerator.
Title: Chocolate Covered Cherry No-Cook Pie
Ingredients:
- 12 maraschino cherries
- 8 cream cheese
- 3/4 light cream cheese
- 2 -4 Cool Whip
- 2 sugar
- 1 instant chocolate pudding mix
- 1 instant nonfat dry milk powder
- 2/3 water
- 1 1/4
- 1
Instructions:
1. Make sure your cream cheese is at room temperature before you begin.
2. Set aside 4 of the cherries and chop the remainder.
3. In a bowl,with a wooden spoon, stir the softened cream cheese until smooth- do NOT use an electric mixer for this.
4. Blend in sugar and chopped cherries by hand util blended.
5. Add food coloring and stir gently so as not to splatter dye everywhere.
6. Stir in just 1/4 cup of the Cool Whip gently- you don't want to crush out all of the air.
7. Spread evenly on bottom of chocolate cookie pie crust shell.
8. Get out a whisk and combine the dry pudding mix with the nonfat dry milk powder.
9. While whisking vigorously, pour the water into the pudding mixture and whisk until well combined- the dry milk powder will make it start to set up and thicken almost instantly so work quickly or you will end up with pasty gobs& lumps.
10. Stir in brandy extract (yes- you can sub real brandy or sherry, if desired).
11. Pour this mixture evenly over the cream cheese layer and smooth with a rubber spatula.
12. Cover pie and chill in fridge 10 minutes.
13. Using remaining 1/2 cup Cool Whip, use a spoon and drop 8 dollops of Cool Whip on top of the pie all around the outer rim decoratively (or you can just spread it all on top if desired).
14. Cut the 4 reserved whole cherries into halves and garnish each dollop.
15. Recover and let chill at least 1 hour before serving.
16. Note: If you don't have nonfat dry milk powder, substitute 1 1/4 cups cold milk and omit milk powder& water.
17. If using the cold milk, the second layer will need to chill much longer than 10 minutes- chill until firm, then garnish with the Cool Whip dollops& cherry halves just before serving.
Title: Chocolate-Sour Cream Cake With Fudgy Frosting
Ingredients:
- 2 eggs
- 1 1/2 all-purpose flour
- 1/3 baking powder
- 1 baking soda
- 1/2 salt
- 1/2 shortening
- 1/2 sugar
- 1 1/4 vanilla
- 1 bittersweet chocolate
- 3 sour cream
- 8 milk
- 1 butter
- 12 sour cream
- 1/2 confectioners' sugar
- 8
- 1
Instructions:
1. Let eggs stand at room temperature 30 minutes. Preheat oven to 350 degrees. Grease and flour two 9-inch round cake pans. Set aside.
2. In small bowl combine flour, cocoa powder, baking powder, baking soda and salt. In large bowl beat shortening and sugar on medium speed until combined. Beat in eggs and vanilla until combined. Beat in melted chocolate and sour cream. Alternately add flour mixture and milk; beat on low after each addition just until combined. Spread batter in prepared pans.
3. Bake 25 minutes or until tops spring back when lightly touched. Cool on wire racks 10 minutes. Remove from pans; cool.
4. Fudgy Frosting:
5. 12 oz. semisweet chocolate pieces.
6. 1/2 cup butter.
7. 8 oz. carton sour cream.
8. 1 lb. confectioner's sugar.
9. Prepare Fudgy Frosting: In large pan over low heat, melt and stir semisweet chocolate pieces and butter. Cool 10 minutes. Stir in sour cream. Stir in sifted confectioner's sugar and stir until smooth.
10. Then place one layer of cake flat side down on a plate. Spread top with 1 cup frosting. Stack second layer flat side down. Spread with remaining frosting.
Title: Chocolate Oblivion Torte
Ingredients:
- 2 bittersweet chocolate
- 1 butter
- 1 salt
- 12 eggs
- 1/2 sugar
- 1 salt
- 1 heavy cream
- 1/2 salt
- 1 hot water
Instructions:
1. Preheat oven to 425 with rack in middle level. Grease a 9x12 pan with a tablespoon of vegetable shortening.
2. Break the bittersweet chocolate into a large saucepan with the butter and a little salt. Turn the heat to very low. Whisk to melt.
3. In the meanwhile, crack the eggs into a stand mixer bowl with the sugar and a little salt. Fit with the whisk attachment and turn to at least medium-high. Whisk 5-12 minutes, or until the egg mixture triples in volume.
4. Add one third-one half of the eggs, whisk to incorporate, do not be afraid, the mixture will not be caused harm. Add the remainder of the eggs and whisk or fold until smooth, I find the whisk easier, and more reliable.
5. Pack the mixture into the prepared pan, smooth the surface if nessecary. Set the pan into a larger pan and fill with 1/2-1-inch of hot water. Bake for exactly 25 minutes. Remove to cool entirely on a rack before frosting with a ganache.
6. Make the ganache by brining 1 cup cream to a boil, and breaking or chopping semisweet chocolate into a bowl. Add a little pinch of salt. Pour the cream into the chocolate, rest for a few moments, if desired, and then whip till smooth. Cool, stirring often.
7. Spread the chocolate onto the cake, smoothing as needed. Chill the cake in the refrigerator for ten minutes or so, until the icing is firm enough not to tear, then cover with foil or plastic wrap, or both, and chill thoroughly overnight, before serving the next day, see note.
8. Serve with dessert sauce and cream.
Title: Nutty Graham Cracker Crust
Ingredients:
- 3/4 pistachios
- 2 light brown sugar
- 2 all-purpose flour
- 1 graham cracker crumbs
- 2 graham cracker crumbs
- 1/4 ground cinnamon
- 1 salt
- 1/4 unsalted butter
Instructions:
1. Lightly butter pie pan and set aside.
2. Combine nuts, brown sugar, and flour in the container of a food processor; process in a number of long bursts until the nuts are very finely chopped.
3. Transfer the mixture into a big bowl.
4. Run your fingers through the mixture, breaking up any bigger pieces the machine may have missed.
5. Stir in the graham cracker crumbs, cinnamon, and salt.
6. Add in the butter and mix well.
7. Mix first with a fork, then with your hands, and rub everything together thoroughly to form evenly dampened crumbs.
8. Spread the crumbs evenly and loosely in the pie pan, pressing them into the bottom and up the side.
9. Refrigerate 5-10 minutes.
10. Place on the center oven rack in a 350° oven and bake 7 minutes.
11. Let cool on wire rack before filling.
12. For ice cream pies or other icebox pies, refrigerate the thoroughly cooled pie shell for 10 minutes before filling.