Sift flour, sugar and cocoa together; add enough milk to stir.
Add egg yolks, beat well with electric mixer.
Add rest of milk.
Cook 5 minutes on high power in microwave.
Stir melted butter and vanilla.
Cook additional 5 minutes and stir. Microwave watts may vary cooking time.
You want filling to be thick.
Pour into baked pie crust.
ntil melted; pour into baked pie crust and place pie in refrigerator while you
In med heavy saucepan, combine flour, sugar, yolks and half and half.
Cook and stir until mixture comes to a boil.
Boil for 1 minute.
Add butter and vanilla.
Place half the bananas in bottom of baked pie crust.
Pour half the filling over bananas.
Repeat layers.
Cover with wax paper and chill.
Whip the cream on high until stiff.
Beat in the sugar.
Pile on top of pie.
Combine the sugar, cocoa, flour, and salt in a heavy saucepan. Mix well, using the back of a spoon to break up any small lumps of flour or cocoa. Add the yolks and gradually stir in the milk until the mixture is smooth. Place over medium to medium high heat and cook, stirring constantly, for about 5 minutes or until the mixture thickens. Remove from heat and stir in vanilla and butter. Pour into baked pie crust and top with meringue. Bake according to meringue recipe used for coconut cream pie.
ixture evenly over bottom of baked pie crust, set aside to cool completely
Stir together the cornstarch, Karo syrup and water.
Put on stove and cook until clear.
Cook 1 to 2 minutes.
Add sugar-free jello and cook 2 minutes on low heat.
Use 6 packets of Equal in 1 quart of fresh or frozen strawberries.
Combine with cornstarch mixture and put in baked pie crust.
Put Cool Whip on top when cool.
Place in refrigerator.
Put raisins and water in 2-quart saucepan.
Cover and cook until all liquid is absorbed.
Raisins will be plump.
Add remainder of ingredients, mixing well.
Bring to a gentle boil and cook to a whipped cream consistency.
Let cool slightly and pour into baked pie crust.
Top with meringue, using whites from eggs in recipe.
Brown slightly and serve warm or chilled.
Slice bananas on cooled pie crust (use Skeeter's Pie Crust recipe).
Combine milk and pudding; mix well.
Beat in vanilla ice cream.
Pour over bananas.
Top with Cool Whip and sprinkle pecans on top or just leave plain.
Refrigerate for at least 1 hour before serving.
Place strawberries in baked pie crust.
In a medium sauce pan combine sugar, flour, jello, and water.
Cook, stirring constantly, on medium heat until mixture thickens.
Pour mixture over strawberries in pie crust.
Let cool and frost with whipped topping.
Cream butter or margarine.
Add sugar gradually.
Cream well. Blend in chocolate.
Add eggs, one at a time, and beating the first egg for 5 minutes at medium speed.
Then add second egg; beat for another 5 minutes.
Pour into baked pie crust or graham cracker crust.
Top with whipped cream or Cool Whip and sprinkle with nuts, if desired.
ool slightly then pour into baked pie crust.
Preheat oven to 350
Blend orange juice, 1/2 cup of sugar, egg yolks and pie filling together and cook slowly until thick. Let stand 10 minutes. Pour into baked pie crust. Beat egg whites until stiff, adding 2 tablespoons of sugar gradually. Spread meringue over pie. Bake in 400\u00b0 oven until golden brown.
Spread soft ice cream in baked pie crust.
Put in freezer. Mix pumpkin, sugar, spices, salt and nuts.
Beat whipping cream until stiff.
Fold into pie mixture.
Pour over ice cream in pie shell.
Freeze several hours.
Remove 10 to 15 minutes before serving.
Mix powdered sugar and cream cheese in a bowl.
In a second bowl mix Dream Whip as directed on box.
Fold Dream Whip into first bowl.
Pour into baked pie crust.
Pour cherry pie mix over this and top with peaches or apples.
Chill.
Beat eggs, sugar and flour.
Add milk, butter and vanilla flavoring.
Pour into baked pie crust.
Cook at 425\u00b0 for 10 minutes.
Turn oven down to 350\u00b0 and finish cooking (approximately 30 to 35 minutes).
If you use a deep dish pie crust, it will take longer to cook.
he coconut mixture into the baked pie crust.
Beat egg whites in
Clean and slice strawberries; sprinkle sugar on top and let set for 1 hour. Drain strawberries and fold into Cool Whip. Put in baked pie crust. Put pie in freezer for 10 to 15 minutes to set. Then refrigerate and serve. Serves 8.
Mix together 1 cup of sugar, flour and cocoa.
Slightly beat egg yolks; add milk.
Melt butter in a heavy skillet; stir in sugar, flour, cocoa mixture and enough milk to be able to mix well. Remove from heat; stir in remaining milk.
Stir again over heat until thickened.
Add vanilla.
Pour into baked pie crust.
Beat egg whites until stiff; beat in 6 tablespoons sugar, one tablespoon at a time.
Put on top of pie.
Bake at 325\u00b0 to brown. Yields 6 servings.
Drain cooked squash and mash.
Mix together sugar, egg yolks and flour, adding a little milk to make a smooth paste.
Add remaining milk, squash, butter and lemon juice; cook until thick, stirring as needed.
Pour into baked pie crust.
Beat egg whites to make meringue, at room temperature, adding 4 tablespoons sugar as you beat.
Put on pie and bake at 425\u00b0 until meringue is brown, about 5 to 8 minutes, depending on oven, checking often.
Put white sugar in an iron skillet over medium heat, stirring until it melts, to make a syrup.
Gently add boiling water and let simmer.
In a saucepan, mix milk, cornstarch, egg yolks and brown sugar; cooking until thick.
Add the caramelized sugar and let cook until mixture thickens again.
Add flavorings and butter. Pour into baked pie crust.
Beat egg whites and water until stiff, adding tablespoon of sugar.
Put meringue on pie and brown in 400\u00b0 oven, about 10 minutes.