recursal/Fanatic-Fandom huggingface dataset:
Banana Cream Pie

Recipe from: Website

**Ingredients**

1. 2 ¼ cups milk (divided)
2. 1/2 cup granulated sugar.
3. ¼ teaspoon salt.
4. 2 tablespoons cornstarch.
5. 3 tablespoons all-purpose flour.
6. 3 large egg yolks (beaten)
7. 1 tablespoon butter.

1 teaspoon vanilla extract (or **banana** flavoring)

**Hints**

1. * Don’t use skim milk. We normally have 2% milk and that works just fine, but we often prefer whole milk in this recipe.
	* The cornstarch is what thickens the pie, so don’t skip it! Be sure to mix the cornstarch in with the cold milk and drizzle it into the hot milk. This will help prevent any lumps.
	* Stir constantly while the milk mixture is thickening so that it doesn’t burn on the pan.
	* This recipe only uses egg yolks. Whisk the egg yolks in a small bowl, then temper them by adding 3 tablespoons of the hot milk directly to the eggs. Why do you have to temper eggs? It helps keep your cream filling smooth and not have egg clumps.
	* Drizzle the tempered eggs back into the hot milk, stirring constantly.
	* Add the butter and vanilla after the pan comes off the heat. These add both richness and flavor to the pie.

* If you can find banana flavoring in your local store, use that instead of vanilla to bump up the banana flavor. Or you can use a teaspoon Of both flavors

1. * While the milk is heating, mix together the sugar, salt, cornstarch, and flour. Add the remaining ½ cup of milk and whisk until smooth.
	* Drizzle the milk/sugar mixture into the hot milk, whisking as you drizzle it in.
	* Cook, stirring constantly until it starts to thicken, then reduce heat to low, cover the pan and cook for an additional 5 minutes, stirring often.
	* Place the egg yolks in a small bowl and whisk them to break up the yolks.
	* Remove 3 tablespoons of hot cream and add it to the eggs, whisking as you add it to temper the eggs.
	* Add the egg mixture into the hot cream. Whisk and cook for an additional 2 minutes or until thick.
	* Remove the pan from the heat.
	* Add in the butter and vanilla. Stir well.
	* Slice 2 bananas and arrange them in the bottom of the baked pie crust.
	* Pour the cream over the bananas into the pie crust. Smooth the top.
	* Allow it to cool for 10 minutes, then cover the pie and refrigerate.
	* Once the pie is cool, prepare the whipped cream.
	* Use a high powered hand mixer or stand mixer to beat the cold cream, sugar and vanilla until stiff peaks form.
	* Spread the whipped cream over the cooled pie.
	* Decorate the top of the pie with sliced bananas right before serving.
	* Refrigerate until serving and refrigerate any leftovers.
Pies

A

* Apple Pie
* Apricot Cherry Slab Pie
* Apple, Pear and Hazelnut Deep-Dish Pie
* Apple and Ginger Crumble Pie
* Apple Cinnamon Pie
* Apple Pie (Macerated)
* All-Rhubarb Pie
* Apple-Honey Pie

B

* Banana Split Ice Cream Pie
* Banana Cream Pie
* Blueberry Tapioca Pie
* Banoffee Pie
* Berry Cream Pie

C

* Coconut Cream Pie
* Chocolate Peppermint Silk Pie
* Chocolate Cream Pie
* Coconut Custard Pie
* Chocolate Pie
* Cranberry and Lemon Meringue Pie
* Chocolate Cookie Crust Peanut Butter Pie
* Chocolate Pretzel Crust Pie
* Cookie Dough Pie
* Chocolate Strawberry Cream Pie
* Cinnamon Sugar Butter Pie
* Creamy Blueberry Pie
* Chestnut Meringue Pie

D

* Dairy-free Chocolate Coconut Cream Pie
* Dairy-Free Pumpkin Pie
* Dairy-Free Pecan Pie

E

F

G

H

I

J

K

* Key Lime Pie With Toasted Marshmallow Meringue
* Kumquat Pie

L

* Lemon Chess Pie

M

* Maple Hazelnut Pie
* Mini Cookies ‘n’ Cream Ice Cream Pie
* Mini Key Lime Pie
* Mini Sweet Potato Pie(s)

N

O

P

* Pumpkin Pie
* Pumpkin Spice Mini Cookie Pie

Q

R

Raspberry Cream Pie

S

* Strawberry Rhubarb Pie
* Strawberry Lemonade Pie
* Strawberry, Ginger And Honey Pie With Golden Spelt Crust
* Strawberry Pie

T

* Triple Berry Pie
* Tiger Butter Fudge

U

V

* Vanilla Cream Pie

W

X

Y

Z
Apple Crumble Pie

**Credit to, LEHOUX, a member of the Allrecipes Team**

## Ingredients

* 1 (9 inch) deep dish pie crust{1}
* 5 cups apples - peeled, cored and thinly sliced
* ½ cup white sugar
* ¾ teaspoon ground cinnamon
* ⅓ cup white sugar
* ¾ cup all-purpose flour
* 6 tablespoons butter

## Directions

1. Preheat oven to 400 degrees F (200 degrees C.)
2. Arrange apple slices in unbaked pie shell. Mix 1/2 cup sugar and cinnamon; sprinkle over apples.
3. Mix 1/3 cup sugar with flour; cut in butter until crumbly. Spoon mixture over apples.
4. Bake in preheated oven until apples are soft and top is lightly browned, about 40 minutes.
**Enjoy your Apple Crumble Pie! (Thanksgiving special!)**

### Pie ID

Apple Crumble Pie

Apple Crumble Pie

Important

About
Apple Crumble Pie is great for Thanksgiving!

Directions
1. Preheat oven to 400 degrees F (200 degrees C.)
2. Arrange apple slices in unbaked pie shell. Mix 1/2 cup sugar and cinnamon; sprinkle over apples.
3. Mix 1/3 cup sugar with flour; cut in butter until crumbly. Spoon mixture over apples.
4. Bake in preheated oven until apples are soft and top is lightly browned, about 40 minutes.

Ingredients
* 1 (9 inch) deep dish pie crust{1}
* 5 cups apples - peeled, cored and thinly sliced
* ½ cup white sugar
* ¾ teaspoon ground cinnamon
* ⅓ cup white sugar
* ¾ cup all-purpose flour
* 6 tablespoons butter

Things You Can Add
Whatever you think would taste good with it. Cinnamon or ice cream- Creamspot's reccomendation.
Apple Cinnamon Pie

This recipe is not mine! This information was from: Website

**Hints**

* Make sure to prep your apple pie filling first, then prep your pie crusts. This will give the sliced apples time to release their juices.
* When spooning the filling into the apple pie, make sure to use a slotted spoon and leave as much juice as possible in the bowl that you used to prepared the filling.
* I used a mix of Honeycrisp and Granny Smith apples for this pie, but feel free to use any kind of baking apple that you prefer.

**Ingredients**

* 7 cups (840 grams) sliced apples (peeled, cored, and sliced into 1/4-inch slices)
* 1 tablespoon (15 ml) fresh lemon juice
* 1/2 cup (100 grams) granulated sugar
* 1/4 cup (50 grams) brown sugar lightly packed
* 1/4 cup (32 grams) all-purpose flour (spooned & leveled)
* 1 teaspoon ground cinnamon
* 1/4 teaspoon ground nutmeg
* 2 pie crusts homemade or store-bought
* 1 tablespoon (15 grams) butter cut into pieces
* 1 large egg
* 1 tablespoons milk
* Coarse sugar for sprinkling on top optional

**Instructions**

1. * Preheat oven to 400°F. Adjust oven rack to the lower third position.
	* Add the sliced apples and lemon juice to a large mixing bowl, toss until well combined. Set aside.
	* In a separate mixing bowl, whisk together the granulated sugar, brown sugar, flour, cinnamon, and nutmeg until well combined. Pour over the sliced apples and mix until the apples are fully coated with the dry ingredients. Set aside for 15-20 minutes while you prep the pie crusts.
	* Roll one of the pie crusts out to about 12 inches in diameter, transfer to a 9-inch pie plate, gently fit it in the dish, and trim any excess dough from the edges. Place in the refrigerator. Roll out the second pie crust dough and either cut lattice strips, decorations or leave whole to fully top the apple pie.
	* Remove the pie plate from the refrigerator. Using a slotted spoon, scoop the filling into the pie crust (making sure to leave as much juice as possible in the bowl) and spread around into one even layer. Dot with the pieces of butter. Top with the second pie crust and decorate the edges (if topping with a full piece of pie crust, make sure to cut some slits in the top).
	* Whisk together the egg and milk until well combined. Brush on top of the pie and around the edges. Sprinkle with coarse sugar if desired.
	* Bake in the lower third of the oven at 400°F for 20 minutes, then reduce oven temperature to 375°F and bake for an additional 35-40 minutes or until the top of the pie is golden brown and the filling is bubbly. Cover the edges of the pie with a pie crust shield as needed to prevent excess browning. You may also cover the top of the pie with aluminum foil to prevent it from browning too much before it's finished baking.
	* Once the pie is finished baking, remove from the oven, and set on a wire rack to cool completely. Once cooled, slice and enjoy!
Strawberry Pie

Recipe was made by: website

2. Roll out one dough between two sheets of parchment paper. Lightly flour the bottom of the paper and the top of the dough. If the dough is too hard or too cold, let it rest a few minutes until it is pliable. Alternatively, you can roll the dough on a lightly floured work surface. Roll dough to about 10 inches in diameter and about 1/4-inch thick Place the pie plate upside down over the rolled dough to make sure it is the correct size.
3. Move dough into the pie plate and firmly press it into the bottom and sides of pie plate. Trim the excess dough leaving about a 1/2-inch overhang all around. Cover with plastic wrap and let chill in the fridge.
4. Roll out the other dough until 10 inches in diameter. Cover with plastic wrap and let chill in the fridge for 5 minutes.
5. Meanwhile, toss strawberries with sugar, cornstarch, and salt in a large bowl.
6. Pour strawberries into the chilled pie crust. Cover with the rolled out top crust. Decorate the edges with a fork, or pinch together with your fingers to form crust. Chill pie while you preheat the oven to 450 degrees F.
7. Place chilled pie on a baking sheet. Brush top of the pie lightly with whole milk. Sprinkle with turbinado sugar. Use a knife to cut four slits/vent holes in the top of the crust. This is necessary to let the steam escape and prevent the top crust from exploding during baking.
8. Bake at 450 degrees for 10 minutes. Then reduce heat to 350 degrees and bake for 15 minutes. Rotate the pie and continue to bake for another 20-30 minutes until the pie is golden brown. Let pie cool on rack before serving.

#### *Two Crust Pie Dough*

1. Pulse together flour, salt and sugar in a food processor.  Add cold butter one tablespoon at a time with the food processor running.  Stop the machine once mixture is crumbly and like coarse sand in texture.
2. Add water and yolks. Pulse for a couple seconds until dough begins to come together. Remove dough from machine and finish kneading on a lightly floured surface.
3. Divide dough into two equal parts.  Flatten into disks and wrap in plastic wrap.  Chill in the refrigerator for 20 minutes or freeze for 10 minutes.
Creamy Blueberry Pie

***Credit to Susan Meyer, the Allrecipes team***

* 3 cups fresh blueberries
* 1 (9 inch) deep dish pie crust

## **Directions**

1. Preheat oven to 350 degrees F (175 degrees C). Place the blueberries in the pastry shell and set aside.
2. Combine 1 cup sugar, 1/3 cup flour, and salt. Add eggs and sour cream, stirring until blended. Pour the sour cream custard over the blueberries.
3. In another bowl, combine 1/2 cup sugar and 1/2 cup flour. Cut in the butter with pastry blender until the mixture resembles coarse meal. Sprinkle the topping over the sour cream mixture and berries in the pie shell.
4. Bake in the preheated oven for 50 to 55 minutes, or until lightly browned. Cool on wire rack.

#### **Video**

Somehow, the video stoped working with fandom, so I guess this part has no purpose now ¯\\_(ツ)\_/¯
Banbury Apple Pie

**Ingredients**

1 cup milk

* 1 cup (250ml) pure (thin) cream with at least 40% fat
* 25g raw (demerara) sugar
* 1 tsp freshly grated nutmeg
* 1 fresh bay leaf
* 5 egg yolks
* Ice cream, custard, or clotted cream, to serve

**method**

* For the shortcrust pastry, combine the flour, sugar, salt and butter in a food processor and whiz for 8 seconds or until the mixture resembles breadcrumbs. Add the egg and water and whiz until the dough forms a ball in the bowl. Remove from the bowl and knead briefly. Wrap the pastry in plastic wrap and let it rest in the refrigerator for 30 minutes.
* 2. Meanwhile, to make the custards, heat the milk and cream in a saucepan with the sugar, nutmeg and bay leaf over medium heat. Beat the egg yolks in a large bowl. Discard the bay leaf, then pour a little of the warm milk mixture onto the egg yolks and beat well (this prepares the egg yolks for the warm mixture). Pour the rest of the milk mixture onto the egg yolks, whisking constantly.
* 3. Pour the custard back into the saucepan and cook over a very low heat, stirring with a spatula continuously, for 15-20 minutes until it starts to thicken. Make sure the mixture doesn’t get too hot or you will end up with scrambled eggs. Pour the thickened custard through a fine sieve into a jug. Cover the jug with foil to prevent a skin from forming on the custard.
* 4. Preheat oven to 190°C. Cut the apples into slices and then into thirds. Combine with the sugar and spices and mix well. You need 650g of chopped apples.
* 5. Butter the pie plate and dust with flour. Thinly roll out half of the pastry on a floured work surface and place in the pie plate. Brush the rim of the pastry with the eggwash.
* 6. Spoon half of the apple mixture into the pastry. Sprinkle the currants over the top and then add the candied peel. Finish with the remaining apple mixture and the butter cubes.
* 7. Thinly roll out the rest of the pastry, lay it over the apple mixture and cut away the excess. Press the rim of the pie well with a fork or crimp with your fingers for a scalloped effect. Make a cross or a hole in the middle of the pie so that the steam can escape. Decorate with the leftover pastry and brush with the eggwash.
	+ 8. Bake the pie in the middle of the oven for 45-50 minutes. Allow to cool for 5 minutes before serving warm with ice cream, custard or copious amounts of clotted cream. for more recipes like this go to this website https://www.delicious.com.au/recipes/group/gallery/29-mind-blowing-sweet-pie-recipes-for-autumn/miy0n6u1
Chocolate Cookie Crust Peanut Butter Pie

## Ingredients

for 10 servings

* 24 chocolate sandwich cookies, crushed into crumbs
* 4 tablespoons butter, melted
* 8 oz cream cheese
* 1 cup creamy peanut butter
* 8 oz whipped cream
* 1 ¼ cups powdered sugar
* ½ cup cookie crumb, for garnish

## Preparation

1. Preheat oven to 350°F (180°C).
2. Crush cookies into crumbs, setting aside some crumbs for garnish.
3. Add crushed cookies into a bowl and mix with melted butter.
4. Pour crumbs into pie dish and pat down to form a crust.
5. Bake crust for 5 minutes or until set.
6. In a bowl mix the cream cheese and peanut butter until smooth.
7. Add in the whipped cream and powdered sugar, mix again until smooth.
8. Pour mixture over crust and smooth out the top.
9. Refrigerate or freeze until set, about 1 hour.
10. Sprinkle the top with remaining cookie crumbs.
11. Slice and serve.
12. Enjoy! ▪

Credit to this website
Dairy-free Chocolate Coconut Cream Pie

**CREDIT TO:** https://tasty.co/recipe/dairy-free-chocolate-coconut-cream-pie

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Inspired by naturalgirlmodernworld.com

## Ingredients

for 10 servings

CRUST

* ⅔ cup rolled oats
* ⅔ cup almond
* 1 cup unsweetened shredded coconut
* ¼ teaspoon salt
* 2 tablespoons maple syrup
* ¼ cup coconut oil, melted

CHOCOLATE MOUSSE

* 2 ripe avocados
* 14 oz coconut cream, 1 can
* ¾ cup cocoa powder
* ¾ cup coconut milk
* ⅓ cup maple syrup
* 1 pinch salt

COCONUT WHIPPED CREAM

* 14 oz coconut milk, full-fat, chilled and divided
* 2 tablespoons maple syrup
* ½ teaspoon vanilla extract
* toasted coconut flake, to serve

## Preparation

1. Preheat oven to 350°F (180°C).
2. In a food processor, pulse rolled oats until finely ground.
3. Add almonds and blend until finely chopped. Add unsweetened coconut flakes and salt. Pulse a few times.
4. Add melted coconut oil and maple syrup until combined.
5. Pour pie mixture into a greased 9x9-inch (23x23-cm) pie dish, spreading it evenly on the bottom and sides.
6. Poke the crust with a fork several times. Bake for 20 minutes.
7. For the filling, add the avocados, coconut cream, cocoa powder,coconut milk, maple syrup, and salt to a blender and blend until smooth.
8. Pour mixture into the cooled crust and spread an even layer.
9. Place in the refrigerator for 4 hours or overnight.
10. For the coconut whipped cream, add the thick part of the coconut milk to a bowl. Using an electric mixer, beat the coconut milk until fluffy.
11. Add vanilla extract and maple syrup and beat until well combined. Chill until ready to serve.
12. Top with toasted coconut flakes.
13. Enjoy!
Chocolate Peppermint Silk Pie

**CREDIT TO *Pierce Abernathy* ("Tasty Team")**

## Ingredients

for 8 servings

* 3 eggs
* ½ cup sugar
* 1 ½ cups water
* 1 pie crust, prepared
* 1 teaspoon peppermint extract
* 8 oz chocolate, melted
* ½ cup butter, cubed
* ½ cup whipped cream, plus more for garnish
* shaved chocolate, to serve
* ⅔ cup crushed peppermint candies, for garnish

## Preparation

1. Preheat the oven to 425˚F (220˚C).
2. In a medium heat-proof bowl, beat the eggs and sugar with an electric hand mixer until combined.
3. Add the water to a small pot over low heat and rest the bowl on top. Constantly beat the egg mixture on low speed until it reaches 160˚F (71˚C). Remove the bowl from the heat and stir as it cools.
4. Lay a prepared pie crust in a 9-inch (23 cm) pie dish. Lay a sheet of parchment paper over crust and place 4 spoons or dried beans in the center, weighing down the crust.
5. Bake for 15 minutes, until golden brown. Let cool.
6. Add the peppermint extract and melted chocolate to the egg mixture. Stir until combined.
7. Gradually beat in the butter until well combined.
8. Gradually fold in the whipped cream until just incorporated.
9. Carefully spoon the filling into the prepared pie crust and chill for at least 2 hours.
10. Garnish with whipped cream, shaved chocolate, and crushed peppermint candies.
11. Enjoy! ▪
Chocolate Cream Pie

**Ingredients**

* 1 cup sugar
* 3 TBS cornstarch
* 2 TBS cocoa powder
* Pinch of salt
* 3 cups milk
* 3 egg yolks
* 1 tsp vanilla
* 1 TBS butter

**Instructions**

In a saucepan, combine sugar, cornstarch, cocoa powder and salt.

In a separate bowl, beat egg yolks and milk. Add to saucepan and blend.

Cook over medium heat, stirring constantly until mixture thickens. Remove from heat.

Stir in vanilla and butter. Pour into baked pie shell. Cool. Refrigerate. Serve with whipped cream. ▪
Hagafest 1.

Hagafest zostało konkursem preselekcyjnym dla Holandii (lub Niderlandów ;) ). Ogłoszone zostało, że show potrwa aż 8 tygodni, oraz że zaproszonych zostanie kilka zagranicznych artystów.

### Zasady

* W pierwszych 3 tygodniach, 10 wykonawców będzie tworzyło swoje covery światowych i fabianowizyjnych przebojów.
* W ostatnim tygodniu, trzech reprezentantów zaśpiewa swoje Fabianowizyjne piosenki.

### Pierwsze 7 tygodni

W nawiasach zobaczyć można liczbę głosów.

### Zmiana piosenki Dotana

19 stycznia holenderski nadawca poinformował o zmianie piosenki Dotana. "Numb" zostało zmienione na "No Words".
Kumquat Pie

Credit to Carroll Pellegrinelli

Ingredients

* 14-ounce can sweetened condensed milk
* 1/2 cup freshly squeezed lemon juice
* 2/3 cup pureed kumquats
* 8-ounce container whipped topping, defrosted
* 9-inch pre-baked pie shell or graham cracker crust

How to make the pie:

Combine sweetened condensed milk and lemon juice in a large bowl and beat on medium speed until it starts to thicken, approximately 2 to 3 minutes.

Add kumquat puree and beat on low speed until combined, stopping to scrape down the sides of the bowl with a spatula as necessary.

Fold in whipped topping and pour mixture into prepared crust.

Refrigerate pie overnight or for at least 2 hours before serving.

Tips:

* In a flaky pastry crust, this pie resembles a classic Key lime pie, but it also tastes delicious in a graham cracker crust. You can swap shortbread cookies or vanilla cookies for the graham crackers for a sweeter base or add a meringue topping for additional flavor and texture, though that would require time in the oven for browning.
Raspberry Cream Pie

**Credit to The Pioneer Womman, Ree Drummond. Pie from the episode “Dinners All Done” Actual recipe from Website**

## **Ingredients**

* 25 chocolate sandwich cookies, such as Oreos, plus chocolate sandwich cookie crumbs, for serving
* 4 tablespoons butter, melted
* 1 generous cup raspberries, plus more for serving
* 3 tablespoons sugar
* Two 6-ounce containers raspberry yogurt
* One 3.4-ounce package instant vanilla pudding mix
* 1 cup heavy cream Whipped cream, for serving

## **Directions**

1. Preheat the oven to 350 degrees F.
2. To make the crust, crush the cookies in a food processor (or smash in a ziptop bag with a rolling pin). Stir in the melted butter until combined. Pour into a regular pie pan and press the crumbs all over the pan and up the sides. Bake just long enough for it to set, 3 to 4 minutes. Let cool completely.
3. Put the raspberries on a plate or in an empty pan. Smash them with a fork, then sprinkle on the sugar. Stir together and allow to sit for 15 minutes.
4. In the bowl of an electric mixer, combine the raspberry yogurt with the instant vanilla pudding mix (just the powder itself). Beat on low until combined, about 1 minute. Pour in the heavy cream and whip on low for 30 seconds. Stop the mixer and scrape down the bowl with a rubber spatula. Turn the mixer on medium-high speed and beat until thick, about 2 minutes.
5. Turn off the mixer, then fold in the raspberries until just combined. Pour into the cooled crust and spread evenly. Freeze until very firm, about 2 hours. Cut into slices and top each slice with cookie crumbs, dollops of whipped cream and extra raspberries.

### Pie ID

Raspberry Cream Pie

Important

About
This pie is on the tv show, The Pioneer Woman

Directions
1. Preheat the oven to 350 degrees F.
2. To make the crust, crush the cookies in a food processor (or smash in a ziptop bag with a rolling pin). Stir in the melted butter until combined. Pour into a regular pie pan and press the crumbs all over the pan and up the sides. Bake just long enough for it to set, 3 to 4 minutes. Let cool completely.
3. Put the raspberries on a plate or in an empty pan. Smash them with a fork, then sprinkle on the sugar. Stir together and allow to sit for 15 minutes.
4. In the bowl of an electric mixer, combine the raspberry yogurt with the instant vanilla pudding mix (just the powder itself). Beat on low until combined, about 1 minute. Pour in the heavy cream and whip on low for 30 seconds. Stop the mixer and scrape down the bowl with a rubber spatula. Turn the mixer on medium-high speed and beat until thick, about 2 minutes.
5. Turn off the mixer, then fold in the raspberries until just combined. Pour into the cooled crust and spread evenly. Freeze until very firm, about 2 hours. Cut into slices and top each slice with cookie crumbs, dollops of whipped cream and extra raspberries.

Things You Can Add
you may add any recommendations that would go with this pie, or if The Pioneer Woman had any recommendations, please edit this part of the page!
Coconut Cream Pie

**Filling**

* 2 cups coconut milk
* 1/2 cup sugar
* 3 TBS cornstarch
* a pinch of salt
* 3 large egg yolks
* 2/3 cup shredded coconut
* 11/2 tsp coconut extract
* 1/2 tsp vanilla
* 1 baked pie shell

**Instructions**

In medium saucepan, whisk together coconut milk, sugar, cornstarch, and salt. Bring to boil over medium heat whisking constantly until you feel like your arm's going to fall off. Remove from heat and in a medium bowl lightly whisk egg yolks until frothy. Whisk 1/4 of the warm milk mixture into the egg yolks and then return mixture to saucepan. Whisking constantly, heat mixture until it starts to thicken, about one minute more. Stir in shredded coconut, coconut extract, and vanilla. Pour into a bowl, cover surface with waxed paper, and chill.

**Topping**

* 11/4 cup heavy cream
* 2/3 cup shredded coconut
* 2 TBS sugar
* 1/8 tsp coconut extract
* 1/8 tsp vanilla

Toast coconut and set aside to cool. Pour prepared coconut custard into baked pie shell. Whip cream until it forms soft peaks, stir in sugar and extracts. Spread topping over pie and press toasted coconut on top. ▪
Chocolate Pretzel Crust Pie

## Ingredients

for 8 servings

PRETZEL CRUST

* 5 cups pretzel, crushed
* 8 tablespoons butter, melted
* ⅓ cup brown sugar

CHOCOLATE PIE FILLING

* ¼ cup cornstarch
* 1 ½ cups sugar
* ¼ teaspoon salt
* 4 egg yolks
* 3 cups milk
* 7 oz bittersweet chocolate, chopped
* 2 teaspoons vanilla extract
* 2 tablespoons butter
* 2 tablespoons lemon juice

## Preparation

1. Combine pretzels, butter, and brown sugar. Press mixture into pie pan.
2. Bake for 10 minutes or until golden. Let cool to room temperature.
3. Whisk cornstarch, sugar, and salt in a medium saucepan.
4. Mix in egg yolks and milk, and heat mixture on medium heat. Gently mix for about 6 minutes or until the mixture thickens like a pudding.
5. Once thick, take the mixture off the heat and immediately add your chocolate, vanilla, butter, and lemon juice.
6. Mix until ingredients are incorporated into a smooth pudding texture.
7. Pour filling into the cooled crust and smooth with a spatula as desired. (Any extra filling can be saved in cups and eaten immediately, or chilled for pudding cups.)
8. Let the pie chill in the fridge uncovered for at least 4 hours.
9. Enjoy

Credit to this website
Questions & Answers!

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Thank you for reading!
Lighter Chocolate Peanut Butter Pie

## Ingredients

for 10 servings

CRUST

* 2 cups nuts, of choice
* 1 cup oat flour
* ½ cup dark cocoa powder
* ⅓ cup honey, or preferred natural sweetener
* 2 tablespoons milk, of choice, as needed
* ¼ teaspoon salt

FILLING

* 2 cups greek yogurt
* 1 ½ cups peanut butter
* ¼ cup honey, or preferred natural sweetener
* 1 teaspoon vanilla extract
* 1 pinch salt
* 1 dark chocolate chip, to taste

## Preparation

1. Place nuts in the bowl of a food processor and pulse until chunky.
2. Add in the oat flour, dark cocoa powder, honey, milk, and salt. Pulse until just thoroughly mixed.
3. Add mixture to a greased pie tin and press down firmly to form the crust.
4. Chill for 1 hour.
5. In a large bowl, combine Greek yogurt, peanut butter, honey, vanilla, and salt until consistency is smooth.
6. Add filling to pie crust and smooth into an even layer.
7. Top with dark chocolate chips.
8. Chill for at least 1 hour.
9. Enjoy!
Fabianovision 2020

W Fabianovision 2020, udział bierze 43 państw, z Europy, jak i spoza jej.

Pierwszy półfinał:

-Pierwszy półfinał odbył się 24 lipca 2020

-Podczas półfinału możliwość głosowania mieli mieszkańcy krajów rywalizujących w tym koncercie, a także państw-finalistów: Francji, Holandii i Hiszpanii.

-Do finału zakwalifikowało się dziewięć krajów z największą liczbą punktów zdobytych w głosowaniu jurorów i telewidzów

Drugi półfinał:

-Drugi półfinał odbył się 25 lipca 2020

-Podczas półfinału możliwość głosowania mieli mieszkańcy krajów rywalizujących w tym koncercie, a także państw-finalistów: Niemiec, Włoch i Wielkiej Brytanii

-Do finału zakwalifikowało się dziewięć krajów z największą liczbą punktów zdobytych w głosowaniu jurorów i telewidzów

WIELKI FINAŁ:

-Wielki finał odbył się 27 lipca 2020

-Podczas finału możliwość głosowania mieli mieszkańcy państw uczestniczących w koncercie.

-Do finału zakwalifikowało się 18 krajów z największą liczbą punktów, państwa finalistów (Francja, Hiszpania, Niemcy, Włochy, Wielka Brytania), oraz gospodarz (Holandia).
Fabianovision 2021 - Luty

Za sprawą zwycięstwa Luke'a Chappella, konkurs zostanie zorganizowany przez maltańskiego nadawce TVM.

### Uczestnicy konkursu

Do konkursu wciąż nie wróciło Kosowo oraz Serbia. Oprócz tego, Węgry ogłosiły że biorą kilkukonkursową przerwe, ze względu na niskie wyniki państwa w konkursie.

Chęć uczestnictwa w konkursie, ponownie wyrażał Tadżykistan. FEBU potwierdziło, że Tadżykistan zadebiutuje w niedalekiej przyszłości.

### Zmiana formatu konkursu

Od tej edycji, konkurs podzielony został na kilka rund:

* Runde pierwszą, w której udział weźmie 21 najsłabszych państw z poprzedniego konkursu, podzielonych na siedem trójek. Do drugiej rundy, awans zapewni sobie zwycięzca pierwszej rundy, natomiast zdobywca drugiego miejsca, awansuje do rundy drugiej szansy.
* W drugiej rundzie udział weźmie łącznie 41 uczestników, podzielonych na dwa półfinały. Do finału, awansuje po 10 najlepszych państw.

## Pierwsza runda

Pierwsza runda konkursu, odbywała się od 6 do 20 lutego. Wszystkie konkursy odbyły się w Rogers Centre w Toronto.

## Konkurs drugiej szansy

Konkurs drugiej szansy, odbył się 22 lutego, w stolicy Macedonii Północnej - Skopje. Do drugiej rundy, awansuje sześć najlepszych piosenek

## Druga runda

Druga runda konkursu, odbyła się 24 i 26 lutego w stolicy Libanu - Bejrucie, w sali koncertowej MusicHall Waterfront.

## Finał

Finał konkursu, odbył się w Mediterranean Conference Centre w stolicy Malty - Valleccie.
Tiger Butter Fudge (Creamspot)

ORIGINAL FAMILY RECIPE BY CREAMSPOT. (Yes, my cousin sold it to stores and now they, too, make it. ;w;)

1. Place white chocolate chips in a large microwave safe bowl
2. Add in the peanut butter — Use a thick store brand (I don’t recommend runny/natural peanut butters for this fudge). Microwave chocolate and peanut butter in bursts until smooth and melted.
3. With a silicone spatula, scrape the melted white chocolate and peanut butter in the prepared pan.
4. Smooth into an even layer.
5. Now melt the two chocolates (milk and semi-sweet) with some more peanut butter until smooth.
6. Spread over the white chocolate layer and use a table knife to swirl together.
7. Swirled fudge is ready to set up in the fridge. Chill for 30 minutes until firm and ready to cut into pieces and serve.

## Quick Tips

* Use high quality white chocolate for best results for both a better melt and a better flavor. My favorite brands for this Tiger Butter Fudge are *Ghirardelli®* and *Guittard®*. Nestle® will also get good results.
* To avoid burning chocolate, stir the it often in between the melting process (every 30 seconds) and stir it for at least 20-25 seconds in between each microwave burst. Remember, the chocolate is still melting even outside of the microwave.
* Don’t allow any liquid near the chocolate. Any moisture will cause the chocolate to seize and harden.
* If you are allergic to peanuts, substitute using white chocolates or caramel.
Mod Application Page

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If you are already a moderator or admin and you wish to have a shiny name, contact DartFrogg on their message wall and ask for one!

## **Comment Moderator**

**Info:** The comment mod reviews the comments on this wiki.

**Requirements:**

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## **Page Moderator**

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Cinnamon Sugar Butter Pie

Credit to "Land O Lakes" cooking company

WARNING: THIS PIE NEEDS VERY SPECIAL INGREDIENTS.

## Ingredients

CRUST

**3/4** **cup** uncooked quick-cooking oats

**1/2** **cup** firmly packed brown sugar

**5** **tablespoons** Land O Lakes® Cinnamon Sugar Butter Spread

**1** large Land O Lakes® Egg (yolk only)

**1/2** **teaspoon** vanilla extract

**1/8** **teaspoon** salt

**1/3** **cup** all-purpose flour

FILLING

**2/3** **cup** sugar

**2/3** **cup** firmly packed brown sugar

**1/2** **cup** Land O Lakes® Cinnamon Sugar Butter Spread

**1/3** **cup** Land O Lakes® Heavy Whipping Cream

**3/4** **teaspoon** salt

**2** **tablespoons** milk powder

**2** **tablespoons** cornstarch

**1/2** **teaspoon** vanilla extract

**4** large Land O Lakes® Eggs (yolks only)

## How to make

1. STEP 1 Heat oven to 350°F.
2. STEP 2 Combine all crust ingredients *except* flour in bowl. Beat at low speed, scraping bowl often, until well mixed. Stir in flour until well mixed.
3. STEP 3 Spray 9-inch pie plate with no-stick cooking spray. Pat dough evenly into plate. Bake 5 minutes or until lightly browned (Crust will appear slightly underbaked.) Set aside.
4. STEP 4 Combine all filling ingredients in bowl; beat until just mixed. Pour over crust. Bake uncovered 30 minutes. Loosely cover with aluminum foil. Bake 10 minutes. Remove foil; continue baking 5-7 minutes or until edges are set (center will still be jiggly) and top is golden brown. Cool completely. Dust with powdered sugar before serving.
Chocolate Pie

**Chocolate Pie**
 Credit: Food Network Magazine

2 cups milk

1/2 cup sugar

1/4 cup cornstarch

1/2 teaspoon salt

4 large egg yolks

2 tablespoons brewed coffee, cooled

1/2 teaspoon vanilla extract

4 ounces semisweet chocolate, chopped

1 Chocolate Crumb Crust

Whipped cream and shaved chocolate, for topping

Heat the milk in a large saucepan until hot but not boiling. Whisk the sugar, cornstarch and salt in a large bowl, then whisk in the egg yolks, coffee and vanilla. Whisk half of the hot milk into the egg mixture until smooth, then gradually whisk the egg mixture into the pan with the remaining milk. Cook over medium heat, whisking constantly, until the mixture boils and thickens, 3 to 5 minutes. Remove from the heat and whisk in the chocolate until melted. Transfer to a bowl and cool slightly, stirring a few times to prevent a skin from forming.

Pour the filling into the crust; press plastic wrap directly onto the surface and chill until set, at least 4 hours. Top with whipped cream and shaved chocolate.

Yield: one 9-inch pie
Apple, Pear and Hazelnut Deep-Dish Pie

Credit to this website

#### METHOD

* 1. For the pastry, place flour, icing sugar and butter in a food processor and whiz until mixture resembles fine breadcrumbs. With the motor running, gradually add 1/4 cup (60ml) chilled water and whiz until smooth. Form into a disc and enclose in plastic wrap, then chill for 30 minutes.
* 2. Meanwhile, to make the filling, place the pear, apple, lemon juice, caster sugar, liqueur, cinnamon, ginger, vanilla and 1/2 cup (125ml) water in a large saucepan over medium heat. Stir well to combine, then cook for 12 minutes or until fruit is softened but still firm. Remove the pan from heat and set aside to cool.
* 3. Preheat the oven to 200°C. Grease a 20cm round springform cake pan.
* 4. Remove one-quarter of the pastry and reserve in the fridge for the top. Roll out the remaining pastry between two sheets of baking paper until 5mm thick, then use to line the base and sides of the cake pan. Prick the base with a fork, then freeze tart case for 10-15 minutes until firm. Line with baking paper and pastry weights, then bake for 20 minutes or until pale golden.
* 5. Meanwhile, whiz the hazelnuts in a food processor until coarse crumbs, then combine with the brown sugar and extra 1 tablespoon flour.
* 6. Remove weights and baking paper, then scatter over the hazelnut mixture and spoon in the pear filling. Roll out the remaining pastry until 5mm thick. Cut into two 20cm strips, then arrange in a lattice pattern over filling. Brush the edges with a little cold water, then press to seal, trimming the excess.
* 7. Brush pastry with eggwash, then bake for 20-25 minutes until pastry is golden. Cool pie slightly in pan, then remove and serve warm with whipped cream.
Berry Cream Pie

recipe was made by: website

## **Directions**

1. In a large saucepan, combine the sugar, cornstarch, flour and salt; gradually stir in milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes more.

1. Remove from the heat and stir a small amount of hot filling into egg; return all to the saucepan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes. Remove from the heat; gently stir in vanilla and almond extract if desired. Cool to room temperature.

1. In a small bowl, beat cream until stiff peaks form; fold into filling. Pour into pastry shell. Chill for at least 2 hours.

1. About 2 hours before serving, prepare glaze. In a large saucepan, combine crushed strawberries and water; cook for 2 minutes. Combine sugar and cornstarch; gradually add to the pan. Cook and stir until thickened and clear; strain. Cool for 20 minutes.

1. Meanwhile, arrange quartered strawberries and raspberries over filling; pour glaze evenly over berries. Refrigerate for 1 hour.

Enjoy your Berry Cream Pie!
Cookie Dough Pie

**Ingredients**

-3 cups of flour

-1 1/6 cup of brown sugar

-1 1/6 cup of white sugar

-1/2 cup of unsalted butter

-2 tsp vanilla

-1/2cup of water

-pinch of salt

-Pie crust

-Desired amount of semisweet chocolate chips

**Directions**

In a large bowl, mix salt and flour. Set aside. In another bowl combine sugars and butter, then slowly mix water and vanilla in. Combine the two mixtures and the chocolate chips. Spread in pie crust. Put in freezer for one hour or longer.

(RECIPE NEEDS TESTING)
Frozen Key Lime Pie (Creamspot)

Frozen Key Lime Pie. What sets this frozen pie recipe apart is the creamy filling that sets to a luscious, creamy consistency. Makes a perfect cool summer treat or welcome dessert at any time of year.

Sometimes frozen desserts can be a little annoying because they freeze hard as a rock and need to be taken out of the freezer to warm up for 20 minutes or so before serving. Getting the timing right on those is sometimes a pain in the butt when you have guests waiting in eager anticipation.

This pie doesn’t freeze terribly hard at all so it is easy to cut and has a very refreshing creamy finish. The fact that it’s frozen means that you can make it days in advance of any summer event.

## Ingredients

For the cookie crumb crust

* 3 cups vanilla cookie crumbs I use Nilla cookies
* 3/4 cup melted butter

#### For the pie filling

* 1 cup whipping cream
* 2 rounded tsp icing sugar
* 1 tsp vanilla extract
* 9 extra large egg yolks
* 1/3 cup sugar
* Two 10 ounce cans of sweetened condensed milk
* 1 cup lime juice
* zest of 3 limes finely minced

#### For the Vanilla Whipped Cream

* 1 cup whipping cream
* 2 rounded tbsp icing sugar powdered sugar
* 1/2 tsp vanilla extract

US Customary - Metric

## Instructions

#### For the cookie crumb crust

1. Mix together the cookie crumbs and melted butter.
2. Line the bottom of a 10 inch spring-form pan with parchment paper and lightly grease the sides.
3. Press the cookie crumb mixture into the bottom and about 3/4 up the sides of the pan. Bake for 10 minutes at 325 degrees F. Set aside to cool.

#### For the pie filling

1. Whip the whipping cream, icing sugar and vanilla to soft peaks and set aside in the fridge.
2. In the bowl of a stand mixer with the whisk attachment in place, add the egg yolks and sugar.
3. Whisk at high speed until light, foamy and pale yellow in color, about 5 minutes.
4. Slowly whisk in the sweetened condensed milk, lime juice and zest.
5. Gently fold in the previously whipped cream.
6. Pour into the prepared pie crust. Freeze overnight. Garnish with vanilla whipped cream and lime slices before serving.

#### For the Vanilla Whipped Cream

1. Beat together the whipping cream, icing sugar and vanilla extract to firm peaks. Pipe or spoon onto the perimeter of the pie as a garnish or serve a dollop on top when you serve it.

#### Recipe Notes

This is rather a large dessert. The recipe was designed for a large celebration dessert but if you are serving fewer people, just half the recipe and make it in a 9 or 10 inch pie plate.

This recipe needs tome to freeze so plan to make it a day ahead for best results.

Credits to this website: https://www.rockrecipes.com/frozen-key-lime-pie/
Mini Cookies ‘n’ Cream Ice Cream Pie

https://tasty.co/recipe/mini-cookies-n-cream-ice-cream-pies

* 2 tablespoons butter, melted
* 1 cup heavy whipping cream
* 7 oz condensed milk
* ½ teaspoon vanilla extract
* 6 chocolate sandwich cookies, crumbled

## Preparation

1. Separate the icing from the chocolate sandwich cookies. Reserve the icing and put the cookies in a resealable plastic bag.
2. Pound the cookies with a rolling pin until they reach a fine crumble. Transfer to a small bowl.
3. Mix with the butter until well combined.
4. Evenly distribute the crumble mixture into a 6-cup muffin tin lined with cupcake liners and firmly press the crumbs to form an even crust in each cup.
5. In a medium bowl, combine the cream, condensed milk, vanilla extract, and the sandwich cookie icing. Whisk the ingredients until soft peaks form.
6. Gently form in the cookies.
7. Transfer the mixture to the muffin tin.
8. Freeze for 4 hours, or until the ice cream has solidified.
9. Remove the cupcake liners.
10. Enjoy!
Blackberry and Ginger Pie

This recipe comes from https://www.delicious.com.au/recipes/blackberry-ginger-pie/d7de82bc-3860-407d-846d-11b9e74149e5?r=recipes/group/miy0n6u1

#### INGREDIENTS

* 500g frozen blackberries
* 1/2 cup (110g) caster sugar
* 1/2 cup (160g) cherry or raspberry jam
* 25g crystallised (candied) ginger, chopped
* 2 tsp cornflour
* 1 egg, lightly beaten with 1 tbs water
* 1 tbs demerara sugar
* Thickened cream, to serve

#### PASTRY

* 11/3 cups (200g) plain flour
* 1/4 cup (55g) caster sugar 1/4 tsp fine sea salt
* 125g cold unsalted butter, cut into 2cm cubes
* 2 tsp apple cider vinegar mixed with 1/3 cup (80ml) cold water and 4 ice cubes 1. For the pastry, combine flour, sugar and salt in a bowl. Add butter and toss to coat. Turn out onto a clean work surface and, using a pastry cutter (or flat-bladed knife), roughly cut butter into flour (leaving some large chunks of butter so the pastry will be nice and flaky). Create a well in the centre of flour mixture and add vinegar water in 3 batches, working it in with your hands to form a rough dough (you may not need all the water). Discard ice. Shape into a disc, wrap in plastic wrap and chill for 3 hours.

Roll out one-third of the pastry on a lightly floured work surface to form a 20cm × 15cm rectangle, 3mm thick. Cut into fifteen 8mm × 20cm strips.

Cook blackberries, caster sugar, jam and ginger in a pan over medium heat for 15 minutes or until syrupy. Stir 1/4 cup (60ml) syrup with cornflour until smooth. Return cornflour mixture to pan and cook for a further 4 minutes or until thickened. Remove from heat. Cool completely

Pour the filling into the pastry-lined dish. Make a loose lattice top with the chilled strips and place it over the filling. Press the edges to seal and trim any excess pastry. Freeze for 1 hour.

Preheat oven to 200°C. Brush pastry with egg wash and scatter with demerara sugar. Place on a baking tray. Bake for 30 minutes or until light golden. Reduce oven to 180°C and cook for 30 minutes or until golden.

Rest for 30 minutes. Serve with cream
Fabianovision 2020 ep.3

Trzecia edycja Fabianovision 2020 odbyła się w Casablance, dzięki zwycięstwie Faouzi z piosenką "The Road".

# Miasto organizacyjne

Po wygranej Faouzi, poinformowano że odbędzie się internetowe głosowanie, na miasto organizacyjne konkursu w Maroku. Wygrał Grand Theatre de Casablanca, w Casablance. Podano tylko liczbę głosów na pierwsze miejsce.

# Uczestnicy konkursu w Casablance

Po edycji przerwy, do konkursu wrócił Azerbejdżan. Państwem debiutującym w Maroku, okazał się Liban.

Udział ogłosiło 47 państw.

Do konkursu nadal nie wróciła Białoruś oraz Turcja.

Udziału w konkursie nie wzięli nadawcy z Izraela i Kosowa.

# Prowadzący

Prowadzącymi konkursu zostali: Faouzia - zwyciężczyni poprzedniej edycji.

Amal Saber - Piosenkarka i modelka.

Samira Sa'id - Reprezentantka Maroka na eurowizji w 1980.

# Pandemia Covid-19

Początkowo SNRT ogłosiło, że **fabianovision w Casablance się nie odbędzie, ze względu na rozpowszechnianie koronawirusa w Europie.** Mimo to, konkurs odbył się, ale uczestnicy musieli zachować odpowiedni dystans, a na trybunach pojawiło się 25% osób które kupiło bilety.

# Izrael

Izrael początkowo ogłosił udział, zorganizował preselekcje. Wygrała je Noga Erez z piosenką "Views". Kilka dni później, nadawca jednak wycofał się, ze względu na problemu finansowe. Ogłosił też, że Noga Erez zaprezentuje Izrael w kolejnym konkursie.

# Wyniki

## Druga szansa

Dzięki nowym zasadom, państwa które zakończyły rywalizacje na 11 miejscu w półfinale, **będą rywalizowały o miejsce w finale. Możliwość głosowania miało każde państwo biorące udział w półfinale. Oddano 134674 głosów. Dzięki temu, w finale zamiast 26 państw, będzie ich 27.**

Ostatecznie do finału weszła Chorwacja.

# Pozostałe nagrody

## Nagroda im. Barbary Dex

Po raz drugi wręczono nagrodę za najgorszy strój. Tak prezentowało się podium, według głosów widzów:

 2
 3

## Nagrody im. Marcela Bezençona

W tej edycji po raz kolejny przyznane zostały tzw. **Nagrody im. Marcela Bezençona**, czyli wyróżnienia przyznawane dla najlepszych piosenek biorących udział w koncercie finałowym, sygnowane nazwiskiem twórcy konkursu – Marcela Bezençona.

Nagrody podzielone są na trzy kategorie:

* **Nagroda Dziennikarzy** (zwycięzcę wybierają akredytowani dziennikarze)
* **Złoty Fabian** (zwycięzcę wybiera pomysłodawca konkursu - Fabian)
* **Nagroda Widzów** (zwycięzcę wybierają wyznaczone przez Fabiana osoby).

Johanna Jansson,
 **Złoty Fabian** | Niemcy
 **Nagroda widzów** | Belgia
Joes Brands,
Ibe Wuyts

## Nagroda im. Kate Ryan

Po raz kolejny przyznana została również nagroda dla najbardziej niedocenionej piosenki.

 2
 3
Apple and ginger crumble pie

Credits to this website

* ingredients 1kg Granny Smith apples, peeled, cored, sliced
* Juice of 1 lemon
* 1/3 cup (75g) caster sugar
* 2 pieces stem ginger in syrup, finely chopped, plus 1 tbs syrup
* 2 tbs plain flour
* Vanilla ice cream, to serve

method

For the pastry, whiz the butter and flour in a food processor until the mixture resembles fine breadcrumbs. Add sugar and ground ginger, then pulse to combine. Gradually pour in the egg and extra yolk, and pulse until dough comes together. Flatten into a disc, enclose in plastic wrap and chill for 15 minutes.

* Preheat the oven to 180°C. Roll out the dough to a 5mm-thick round. Line a 23cm loose-bottomed tart pan or pie dish with the pastry, trim any excess, then chill for a further 15 minutes to firm up.
* 3. To make the filling, toss the apple with lemon juice, sugar, stem ginger and syrup, then sprinkle with flour. Set aside.
* 4. For the topping, using your fingertips, rub the flour and butter together until mixture resembles breadcrumbs, then stir in the walnuts and biscuits. Set aside.
* 5. Toss the apple mixture again to coat in the juices, then pile into the tart case. Bake, loosely covered with foil, for 20 minutes or until fruit is starting to soften. Remove the foil, cover with the crumble topping and bake for a further 20 minutes or until topping is golden and crunchy. Cool slightly, then carefully remove from the pan. Slice and serve warm with ice cream.