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STEAK LORNE LATTICE 💥

COOL & CREAMY NO-BAKE PIES

🥤 Root Beer Float Pie
🍒 Kool Aid Pie
🍃 Grasshopper Pie
🍓 Strawberry Cheesecake Pie
🍋 Lemon Icebox Pie
🍌 Banana Pudding Pie

Full Recipes 👇👇👇

5 Types of Pie crust Dough

Perfect for sweet pies, savory pies, tarts, and bakery pastries.

1. Classic Butter Pie Crust

Flaky rich traditional pie dough

Ingredients

* 2½ cups flour
* 1 cup cold butter
* 1 tsp salt
* 6–8 tbsp ice water

Steps

1. Mix flour and salt.
2. Cut cold butter into flour.
3. Add ice water gradually.
4. Form dough gently.
5. Chill 30 minutes before rolling.

Flaky buttery texture

2. Shortcrust Pastry Dough

Tender dough for tarts and pies

Ingredients

* 2 cups flour
* ½ cup cold butter
* ¼ cup sugar (for sweet pies)
* 1 egg
* 2–3 tbsp cold water

Steps

1. Rub butter into flour.
2. Add sugar and egg.
3. Mix gently into dough.
4. Chill before use.

Crisp tender pastry

3. Cream Cheese Pie Dough

Soft flavorful crust with rich texture

Ingredients

* 2 cups flour
* ½ cup butter
* ½ cup cream cheese
* Pinch salt

Steps

1. Mix butter and cream cheese.
2. Add flour and salt.
3. Form smooth dough.
4. Chill before rolling.

Soft flaky crust with slight tanginess

4. Cornmeal Pie Dough

Rustic crunchy-style crust

Ingredients

* 1½ cups flour
* ½ cup cornmeal
* ½ cup butter
* 1 tsp salt
* Ice water as needed

Steps

1. Mix flour, cornmeal, and salt.
2. Cut in butter.
3. Add water gradually.
4. Form dough and chill.

Rustic crisp texture

5. Whole Wheat Pie Dough

Healthier hearty crust

Ingredients

* 1½ cups whole wheat flour
* 1 cup all-purpose flour
* 1 cup cold butter or oil
* 1 tsp salt
* Ice water

Steps

1. Combine dry ingredients.
2. Mix in butter or oil.
3. Add water slowly.
4. Form dough gently.
5. Chill before rolling.

Nutty wholesome flavor

Pie Dough Tips

* Keep butter very cold
* Avoid overmixing dough
* Chill dough before baking
* Use ice water for flaky crusts

Best Uses

* Fruit pies
* Chicken pies
* Tarts
* Quiches
* Pot pies

No Bake Cheesecakes bring cool, creamy indulgence with zero oven time 🍰
Ingredients
🍰 Raspberry
Raspberry Sauce
3 cups frozen raspberries
⅓ cup granulated sugar
1 tablespoon fresh lemon juice
2 tablespoons cornstarch
1½ tablespoons water
Graham Cracker Crust
1¾ cups graham cracker crumbs
6 tablespoons unsalted butter, melted and cooled
1 tablespoon granulated sugar
½ teaspoon salt
Cheesecake Layer
16 ounces cream cheese, softened to room temperature
1 cup powdered sugar
2 tablespoons fresh lemon juice
1 teaspoon vanilla extract
8 ounces frozen whipped topping, thawed
🍰 Oreo
Oreo Crust
40 Oreo cookies
½ cup salted butter, melted
Filling
24 ounces cream cheese, softened (three 8-ounce packages)
1⅓ cups powdered sugar, divided into 1 cup and ⅓ cup
1 teaspoon vanilla extract
4.2 ounces cookies ‘n creme pudding mix
3 cups heavy whipping cream, cold (divided into 1 cup and 2 cups)
10 to 15 Oreo cookies, optional
🍰 Unicorn
Crust
2 cups graham crackers
4 tablespoons granulated sugar
½ cup unsalted butter, melted
Filling
32 ounces cream cheese, softened to room temperature (four 8-ounce blocks)
1½ cups granulated sugar
1 tablespoon clear vanilla extract (also known as vanilla flavoring)
6 large eggs, room temperature
½ cup sour cream, room temperature
1-3 drops pink gel food coloring (up to ¾ teaspoon), Americolor brand – Electric pink #164
2-3 drops light purple gel food coloring (up to ¾ teaspoon), Americolor brand – Lilac #169
2-3 drops light green gel food coloring (up to ¾ teaspoon), Americolor brand – Pistachio #186
2-3 drops light blue gel food coloring (up to ¾ teaspoon), Americolor brand – Robin’s Egg #187 *See notes
2 cups boiling water for the water bath
Garnish
8 ounce tub extra creamy whipped topping, thawed (Cool-Whip brand)
Unicorn sprinkles that coordinate with the colors used for the cheesecake
🍰 Cheesecake
Crust
1 ¼ cups graham cracker crumbs
¼ cup granulated sugar
6 tablespoons unsalted butter, melted
Cheesecake Filling
16 ounces block-style cream cheese, room temperature
¾ cup granulated sugar
½ cup sour cream
2 teaspoons fresh lemon juice
1 ½ teaspoons vanilla extract
4 ounces frozen whipped topping, thawed from an 8-ounce container
Optional Topping
Dollops of whipped topping, from the remaining 8-ounce container
Fresh berries
Canned pie filling (cherry, strawberry or blueberry)
🍰 Black Forest
6 ounces pre-made Oreo pie crust
12 ounces cream cheese, room temperature
½ cup granulated sugar
¾ cup full-fat sour cream
1½ teaspoons vanilla extract
3 ounces semi-sweet baking bar, chopped (I used Ghirardelli brand)
8 ounces tub whipped topping, thawed
1 cup canned cherry pie filling, I used Duncan Hines/Comstock more fruit
Chocolate curls, optional garnish
For the Chocolate Curls
4 ounces semi-sweet chocolate baking bar, broken into small pieces (I used Ghirardelli brand)
1 tablespoon vegetable shortening, I used Crisco
🍰 Cookie
Edible Cookie Dough
1 ¾ cups all-purpose flour
1 cup unsalted butter, softened to room temperature
¾ cup light brown sugar, packed
½ cup granulated sugar
2 tablespoons heavy cream, cold
1 ½ teaspoons vanilla extract
¼ teaspoon salt
1 ¼ cups mini semi-sweet chocolate chips
No Bake Cheesecake
24 ounces cream cheese, softened to room temperature (three 8-ounce blocks)
1 ½ cups powdered sugar, sifted, divided (1 cup mixed with the cream cheese, ½ cup mixed with the heavy cream)
1 ¼ cups heavy cream, very cold
1 ½ teaspoons vanilla extract
Garnish
8 ounces whipped topping, see tips and link for Stabilized Whipped Cream
2 tablespoons mini semi-sweet chocolate chips
10 edible cookie dough balls, from the above recipe