Pie Crust (Snow Cream Filling)

This recipe delivers a perfect homemade pie crust that is tender, flaky, and easy to work with. The star of the dish is the "Snow Cream" filling, a nostalgic, no-bake treat made by blending instant pudding with milk and sour cream. The sour cream adds a luxurious tang and thick, creamy texture that sets perfectly without baking. This dessert is ideal for potlucks, family gatherings, or a quick weeknight treat when you want something sweet but don't have time for a custard. It&# 226;ÂÂs a simple, comforting classic that brings a touch of retro charm to your table.

Cooking Method: Baking

Cuisine: Global

Courses: Baked Goods

Difficulty: Intermediate

Servings: 8

Calories: 428.4

Dietary: Vegetarian

Description

This recipe delivers a perfect homemade pie crust that is tender, flaky, and easy to work with. The star of the dish is the "Snow Cream" filling, a nostalgic, no-bake treat made by blending instant pudding with milk and sour cream. The sour cream adds a luxurious tang and thick, creamy texture that sets perfectly without baking. This dessert is ideal for potlucks, family gatherings, or a quick weeknight treat when you want something sweet but don't have time for a custard. It&# 226;ÂÂs a simple, comforting classic that brings a touch of retro charm to your table.

Ingredients

1 cup FLOUR
1/2 teaspoon SALT
1/3 cup SHORTENING
1 tablespoon SHORTENING
3 tablespoon WATER

Directions

1
In a mixing bowl, combine the flour and salt.
2
Cut in the shortening until the mixture resembles coarse cornmeal.
3
Add the water slowly, mixing until the dough forms small, pea-sized crumbs.
4
Gather the crumbs and form the mixture into a smooth ball.
5
Roll the dough out to a thickness of about 1/8 inch.
6
Place the rolled dough into a pie pan and gently press it into the bottom and sides.
7
Use a fork to poke holes evenly across the bottom of the crust to prevent bubbling.
8
Bake the crust at 425ÃÂ°F (218ÃÂ°C) for 15 minutes or until lightly golden.
9
Remove the crust from the oven and allow it to cool completely.
10
Meanwhile, mix the instant pudding, milk, and sour cream together at slow speed for 1 minute until smooth.
11
Pour the Snow Cream filling into the cooled, baked pie shell.
12
Refrigerate until set before serving.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 428.4kcal

% Daily Value *
Total Fat 24.4g38%
Saturated Fat 8.2g41%
Cholesterol 0.0mg0%
Sodium 2438.7mg102%
Total Carbohydrate 45.6g16%
Dietary Fiber 1.6g7%
Sugars 0.2g
Protein 6.0g12%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

The filling ingredients (1 small box instant pudding, 1 cup milk, 8 oz sour cream) are listed in the original directions but not the ingredients list. Ensure these are added to your shopping list if making the filling.

For best results, keep the shortening and water very cold when making the crust to ensure a flaky texture.

The pie must cool completely before adding the no-bake filling, or the filling may become runny.

You can substitute the Snow Cream filling with any other no-bake filling, such as lemon curd or chocolate pudding, if desired.

Store the finished pie in the refrigerator for up to 3 days.

Keywords: pie, crust, filling, pudding, sour cream, no-bake, dessert, flaky, homemade, instant pudding, shortening, flour, retro, classic, easy

Read it online: https://www.chefs-mate.com/recipe/pie-crust-snow-cream-filling/