$.67 Keebler pie crust with coupon at SDM (Sept. 22-28, 2012)

[IRefuseToPayFullPrice]

Keebler pie crust will be on sale for 3/$5 starting this Saturday. If you have the $1 coupons (expiring at the end of this month) then you can get 3 for $2, which is $0.67 each. The Dr. Oetker Shirriff pie filling is also 3/$5 and there are B2G1 free coupons out there. Happy pie making!

[super807]

Thank you! I have 3 of those coupons left and was looking for a good sale. My family loves when I use the graham crust for lemon meringue pie, so I think this one will make everyone happy. And I have my $10 gc from the weekend promo. I smell pies in our future.

[BuggaBugga]

Thanks! I want to pick up a few to make pumpkin chiffon pies for thanksgiving. Mmmmmm pie.

[xxkatiexx]

oddly enough I got some of these with a baby formula sample

[cinpow]

oddly enough I got some of these with a baby formula sample

same here, hahahha.but I usually use tenderflake pie crusts. might try out this brand to compare.

[micuet]

Lucky guys where did u all get the coupons from????

[hijinx25]

I got them in the baby formula sample too, LOL. Along with tofu and orajel (odd mix!).

Thanks for the heads up - anyone know, can these crusts be easily frozen?

[ColleenMGorecki]

My hubby likes when l use the shirriff's mousse with the graham crust

[cheekysaver]

mmm yum... i hope it applies in alberta.

[Angela273]

I got mine with formula samples. I used them at Sobeys bogo sale this weekend. Each of the pie crusts had a $5 savings booklet attached to it such also contained more $1 off pie crust coupons and $1 off wub3 E.D. Smith pie fillings, amongst others.

[hopesdreams]

Thanks love these!

[DianneS]

Thanks! I want to pick up a few to make pumpkin chiffon pies for thanksgiving. Mmmmmm pie.

Mmm...that sounds good! Will you share your recipe?

[ccmp1974]

Sweet deal!!

[BuggaBugga]

Mmm...that sounds good! Will you share your recipe?

Sure! We like this pie because it is so much lighter (weight wise, no sure about calories lol) than regular pumpkin pie after a holiday meal.

Pumpkin Chiffon Pie

1 box Jello Cook and Serve Vanilla Pudding (one that makes 4x .5 cup servings)
1 cup Half-and-half
1/2 cup Heavy Cream
Pinch Of Cinnamon
Pinch Of Nutmeg
Pinch Of Ground Cloves
2 Tablespoons Whiskey (optional)
1/2 cup (plus 3 Tablespoons) Pumpkin Puree
1/2 cup (additional) Heavy Cream
2 Tablespoons Brown Sugar
Extra Graham Cracker Crumbs, For Garnish (optional)

Preheat oven to 300 degrees.
Par bake crust for 8 to 10 minutes, or until warm and dry. Remove from oven and allow to cool completely.
In a medium saucepan, mix dry pudding mix with half-and-half and cream. Add spices. Bring to a boil over medium heat, stirring constantly, until mixture is bubbly and thick. Remove from heat and stir in whiskey, if using. Add pumpkin and stir to combine. Place lid on pot and set aside to cool. When cool enough, place pot in the fridge to cool completely.
When mixture is cool, remove from the fridge. In a mixing bowl, add 1/2 cup heavy cream and brown sugar. Beat until very light and fluffy. Fold in pumpkin cream mixture until combined. Pour into cooled crust.

[DianneS]

Oh my heavens! That looks good....definitely not low-cal though...but Thanksgiving only comes once a year. Thanks for sharing.

Sure! We like this pie because it is so much lighter (weight wise, no sure about calories lol) than regular pumpkin pie after a holiday meal.

Pumpkin Chiffon Pie

1 box Jello Cook and Serve Vanilla Pudding (one that makes 4x .5 cup servings)
1 cup Half-and-half
1/2 cup Heavy Cream
Pinch Of Cinnamon
Pinch Of Nutmeg
Pinch Of Ground Cloves
2 Tablespoons Whiskey (optional)
1/2 cup (plus 3 Tablespoons) Pumpkin Puree
1/2 cup (additional) Heavy Cream
2 Tablespoons Brown Sugar
Extra Graham Cracker Crumbs, For Garnish (optional)

Preheat oven to 300 degrees.
Par bake crust for 8 to 10 minutes, or until warm and dry. Remove from oven and allow to cool completely.
In a medium saucepan, mix dry pudding mix with half-and-half and cream. Add spices. Bring to a boil over medium heat, stirring constantly, until mixture is bubbly and thick. Remove from heat and stir in whiskey, if using. Add pumpkin and stir to combine. Place lid on pot and set aside to cool. When cool enough, place pot in the fridge to cool completely.
When mixture is cool, remove from the fridge. In a mixing bowl, add 1/2 cup heavy cream and brown sugar. Beat until very light and fluffy. Fold in pumpkin cream mixture until combined. Pour into cooled crust.