Beat egg yolks until smooth.
Blend in sweetened condensed milk.
Add Key lime juice gradually.
Pour into baked and cooled pastry shell.
Bake in moderate oven (350\u00b0) until set; usually 10 to 12 minutes.
Beat egg whites until soft peaks form when beater is lifted.
Add sugar gradually, beating to soft peaks.
Spread meringue on warm filling.
Bake 20 minutes or until meringue has golden peaks.
Serve warm or chilled.
Rinse oysters well and shuck.
Discard top shell; loosen oyster from bottom shell.
Arrange shell bottoms containing oysters on large baking pan.
Set in refrigerator.
Prepare baked 9-inch pastry shell; set aside.
For fudge
Mix sugar, cornstarch and salt. Add water gradually, stirring until smooth. Bring to a boil, stirring constantly until thick. Reduce heat; cook 2 or 3 minutes longer, until clear and transparent. Remove from heat; add lemon juice and drop of red food coloring. Fold in sliced strawberries. Pour in baked and cooled pie shell. Top with Cool Whip; chill. Enjoy!
Wash strawberries and remove caps. Add powdered sugar to 3 cup of berries.
Let stand 1 hour.
Crush the remaining cup of berries.
Cook with water 2 minutes.
Press through a sieve.
Mix cornstarch and granulated sugar.
Stir into berry juice.
Cook gently until clear, stirring constantly, about 20 minutes.
Fill baked 8-inch pie shell with berries.
Cover with hot strawberry sauce.
Cool.
Fill
1
baked\t9-inch pie shell with 1 quart of sliced unsweetened
strawberries.\tBring
to
a
boil
and cook until thick
and\tclear,\tstirring
constantly:
sugar, water, cornstarch\tand salt.
Remove from heat and add a few drops of red food
coloring
and
1/2
package (1/4 cup) strawberry Jell-O. Stir in and let cool.
Pour cooled sauce over strawberries and refrigerate
at least 4 to 6 hours.
Serve with whipped cream. Peaches
can
be
substituted
for\tthe strawberries and peach Jell-O.
Wash, drain and stem berries.
Crush 2 cups of berries and combine with water, sugar and cornstarch.
Bring to boiling point and simmer about 2 minutes or until clear.
Add butter and enough red food coloring to give good color.
Fill baked and cooled pie shell with cooled berry mixture.
Cover with remaining sliced berries.
Chill. Top with cream before serving.
Combine pudding mix, milk, pumpkin and spices in large bowl or electric mixer on low speed for 1 minute.
Pour into baked 9-inch pie shell.
Chill.
Serve garnished with prepared whipped topping.
Dissolve gelatin in boiling water.
Stir in lime peel and juice.
Add ice-cream by spoonfuls, stirring until melted.
Chill in the fridge until mixture mounds.
Spoon into the baked and cooled pie shell.
Chill in the fridge until firm.
Decorate with whipped cream and marachino cherries, if desired.
In a double boiler, mix flour, cocoa and sugar together.
Add 1/3 cup milk.
Mix together well. Add yolks, blending well.
Add remaining milk and vanilla.
Cook (stirring to keep from scorching) over medium heat until thickened.
Pour into baked deep dish pie shell.
Dissolve Jell-O in boiling water.
Add frozen strawberries and stir until dissolved. Pour into a baked 9-inch pie shell.
Put in refrigerator and when it sets, spread lite Cool Whip on top.
Mixture will jell quickly.
Mix first 6 ingredients and cook 3 minutes.
Cool.
Pour in baked 9-inch pie shell.
Garnish with prepared whipped topping.
Put first 3 ingredients in top of double boiler and melt. When mixture is completely cool, fold in whipped topping.
Place in cooled, baked 8-inch pie shell.
Top with additional topping and slivered almonds.
ixture. Pile into baked 9-inch pie shell and chill for several
In small bowl, put milk.
Microwave on High 2 minutes or until hot.
To this, add cornstarch and sugar.
Heat on High 2 minutes or until thick (microwaves differ).
Add egg yolks, slightly beaten to mixture.
Microwave 1 minute on High.
Add butter and vanilla and let cool.
Mix cherries packed in water; drain and add sugar.
Mix well and let sit.
When filling is cool, drain cherry mixture and fold into pie filling.
Pour into baked 9-inch pie shell.
Add Cool Whip and refrigerate.
Bring cream cheese to room temperature.
Mix cream cheese with 1/2 cup sugar and 1/2 cup sour cream.
Spread into baked and cooled pie shell and refrigerate.
he bottom of a baked 9-inch pie shell. Top with custard
Cook together all ingredients, except strawberries, until thick. Let cool. Mix with strawberries and pour into baked deep dish pie shell. Refrigerate for 3 to 4 hours. Serve with cool whip topping.
Beat egg whites with salt until stiff, but not dry.
Gradually beat in cream of tartar and sugar until meringue is stiff.
Add vanilla.
Pack ice cream firmly in cooled pastry shell.
Spread meringue over entire surface so that it touches edges of pastry. Bake at 450\u00b0 for 3 minutes, or until meringue is delicately brown. Serve at once.
Stir together 1 cup
sugar
and
cornstarch in saucepan. Gradually
stir
in water until
smooth.
Stir
in
egg
yolks, stirring constantly.
Bring to boil over medium heat and boil 1 minute.
Remove from heat.
Stir
in
lemon
rind,
juice
and margarine.
Cool.
Turn in baked 9-inch pastry shell.
Beat egg whites until foamy, add 1/3 cup
sugar, 1 tablespoon at a time, beating after each.
Beat until stiff.
Spread on pie and bake. Bake at 350\u00b0 for 15 minutes.