Ghoulish Cream Pies Recipes

GHOULISH CREAM PIES

Steps:

• For the Filling: Combine all the containers of pudding in bowl. Add green food coloring and stir. Spoon the green pudding into individual pie shells. Refrigerate.
• For the Meringue: Beat egg whites, lemon juice, and dash of salt. Slowly add sugar while beating. Beat until medium to stiff peaks form.
• Remove pies from refrigerator. Top individual pies with spoonful of meringue. Form peaks using a butter knife. Toast top of meringue with a brulee torch. Serve immediately.

TEHACHAPI MOON PIES

Steps:

• In a medium bowl, beat together the cream cheese, marshmallow cream, vanilla and orange zest with a hand mixer until smooth and fluffy.
• Using a 2 1/2 to 3-inch biscuit cutter or round cookie cutter, cut out the outside edge of each cookie to form clean smooth edges. You can use various size cutters to make different size cookies if desired.
• Spoon 2 to 3 tablespoons of the filling on to the bottom of 6 cookies. Top with the remaining cookies and lightly press down so that the filling is pushed to the edge of the cookie.
• Place the sprinkles into a saucer and roll the sides of each moon pie into the sprinkles. Place on a serving dish.

BONNIES SNOW GHOST COCOA CREAM PIE RECIPE - (3.4/5)

Steps:

• Combine cocoa, sugar, salt, and cornstarch in a medium saucepan. Gradually blend milk into dry ingredients, stirring until smooth. Cook over medium heat stirring constantly until filling boils. Boil 1 minute. Remove from heat; blend butter and vanilla, pour into pie crust. Carefully press plastic wrap directly onto pie filling. Cool. Chill in refrigerator for about 3 to 4 hours. Garish with whipped cream.