Frozen Adobe Pie Recipes

Steps:

• Let coffee ice cream warm slightly out of the freezer for about 20 minutes or until soft enough to spread.
• Spread coffee ice cream over crust and drizzle with half of the fudge sauce.
• Freeze until slightly firm. Remove chocolate ice cream and warm slightly for about 20 minutes or until soft enough to spread.
• Drizzle remaining fudge sauce over pie and sprinlke with almonds if desired.
• Freeze at least 2-3 hours before serving, if freezing longer, wrap well to prevent freezer burn.
• Serve with chocolate curls for garnish.

Steps:

• Put the sorbet in a medium microwave-safe bowl and heat until melted. Stir in the condensed milk and let cool.
• Put the cream in another medium bowl and beat with an electric mixer until it is thick and holds a ribbony shape when you run the beaters through it (do not let it form soft peaks), 2 to 3 minutes. Gently stir the thickened cream into the lemon sorbet mixture and pour into the pie crust. Smooth out into an even layer. Cover loosely with plastic wrap and freeze until set, about 2 hours or up to overnight.

Steps:

• Heat oven to 400 degrees. Spray 2-qt. casserole with cooking spray. Cook beef and onion in 12-in. skillet over med. heat stirring occasionally until brown; drain.
• Stir in tomatoes, corn, olives, raisins, cumin and cinnamon. Spoon into casserole. Prepare corn bread as directed on pouch, using milk, margarine and egg; stir chilies and 1/2 of cheese into batter. Spread over beef mixture.
• Bake uncovered 12 minute Sprinkle with remaining cheese. bake 5-7 minute or until corn bread is golden brown. 6 servings.

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Line a 9-inch pie plate with 1 of the pie crusts.
• Combine berries, sugar, cornstarch, liqueur, and lemon juice in a large saucepan over medium heat. Stir occasionally as berries thaw and the mixture thickens, 10 to 15 minutes. Remove from heat when it reaches the consistency of a runny jam or a sundae fruit topping.
• Pour the mixture into the pie crust. Moisten the edge of the crust with cold water, top with the second crust, and seal by pinching. Poke at least 3 holes in the top crust.
• Whip half-and-half and egg yolk together in a bowl with a fork. Brush over pie crust. Place pie on a baking sheet.
• Bake in the preheated oven until crust is golden, 20 to 25 minutes. Allow to cool so filling becomes solid, about 1 hour.