TO PREPARE GRAHAM CRACKER PIE CRUST
Preheat the roaster to 375 degrees. In a medium dish, combine graham cracker motes, melted adulation, sugar and cinnamon. Press on the bottom and the sides of the 9- inch pie plate and singe for 7 min. Cool for 15 twinkles, at a room temperature, also in the fridge until cooled fully.
TO PREPARE THE FILLING
In a large dish beat cream rubbish and sugar until delicate. Add condensed milk, heavy trouncing cream and vanilla and beat until smooth.
Take the pie crust and gravies out of the fridge. Pour half of the filling over the graham pie crust. With a ladle, put one sauce, than the other, until1/2 is used. Curve with a cutter. Pour the rest of the stuffing and repeat the same procedure with the gravies.
Notes
Keep it in the freezer for at least 6 hours. Take 15- 20 min before serving.
Pie crust can also be no singe.
Take the pie crust and gravies out of the fridge. Pour half of the filling over the graham pie crust. With a ladle, put one sauce, than the other, until1/2 is used. Curve with a cutter. Pour the rest of the stuffing and repeat the same procedure with the gravies.
Notes
Keep it in the freezer for at least 6 hours. Take 15- 20 min before serving.
Pie crust can also be no singe.
You can use frozen fruit, it’s a frozen pie. You can also add or substitute snorts for strawberries.
Eventually, you can keep it in the fridge many hours after being firmed and you can also embellish with fresh berries and whipped cream before serving.
To the instructions