Poach and skin chicken; cut into 1-inch chunks.
Blend the mayonnaise and whipped cream.
Toss to coat chicken, celery, pineapple and nuts.
Season with salt and pepper to taste.
Mound in baked pie shell.
Chill; serve in wedges.
Prepare baked pie shell.
Add confectioners sugar to 3 cups whole fresh strawberries.
Let stand 1 hour.
Crush remaining cup of berries and cook in water about 2 minutes.
Drain through strainer.
Mix cornstarch and granulated sugar; stir into berries. Cook gently until clear, stirring constantly.
Fill pie shell with whole berries and pour the strawberry sauce over them. Chill.
Top with whipped cream.
Serves 6 to 8.
Mix all ingredients together and cook over medium heat until thickened.
Stir constantly.
Remove from heat and pour mixture into baked pie shell.
Beat egg whites and sugar, adding cream of tartar until stiff.
Spread on pie and bake until brown.
Beat egg yolks and part of the milk in a saucepan. Then add sugar mixed with cocoa and cornstarch. Stir the mixture very well. Add remaining milk, vanilla and butter and mix well. Cook until thickened. Pour chocolate mixture into a baked pie shell. Cover with meringue if desired.
Combine
sugar, oleo, cornstarch, cocoa, salt and milk. Cook in\tdouble\tboiler\tuntil it begins to thicken, stirring frequently.
Then add slightly beaten egg yolks and cook until thick
(or starts to boil).
Remove from heat and add vanilla. Pour
into baked pie shell.
Beat egg whites until stiff.
Add 3 tablespoons
of
sugar and spread this meringue over top of pie and brown in 325\u00b0 oven.
For larger pie (10-inch), double this recipe.
Mix cornstarch, sugar and salt; gradually add scalded milk. Cook in double boiler until thick, stirring constantly (about 10 minutes). Slowly add small amount of hot mixture to egg yolks; stir into remaining hot mixture. Cook 5 minutes. Cool. Add butter, vanilla and coconut. Pour into baked pie shell and spread with meringue, using the 3 egg whites and your favorite recipe. Sprinkle more coconut on top of meringue. Bake in 350\u00b0 oven 12 to 15 minutes.
Mix vanilla pudding, using milk.
Let stand for a few minutes.
Add 2/3 cup chopped or sliced Macadamia nuts.
Fold in 1/2 of a large container of whipped topping.
Pour into baked and cooled pie shell.
Top with remaining whipped topping and garnish by sprinkling Macadamia nuts on top.
Refrigerate several hours before serving.
Mix sugar, cornstarch and water together in saucepan and cook until thickened.
Add egg yolks and salt.
Cook over low heat, stirring constantly.
Remove from heat.
Add butter and lemonade. Pour into baked pie shell and cool.
Have baked pie shell ready.
In a saucepan, mix cornstarch and salt together.
Add cold water slowly; stir until mixed.
Bring to boiling point.
Stir constantly.
Add about 1/3 quart of berries to cornstarch mixture and cook.
The mixture will take on a beautiful pink color.
Allow to cool.
Add remaining 2/3 quart of cut up berries to cooled strawberry mixture and pour into baked pie shell. Chill.
Serve with whipped topping.
Mix until crumbly the powdered sugar and peanut butter.
Put in bottom of baked pie shell, saving 2/3 tablespoon of mixture for top of pie.
Combine cornstarch, sugar, milk, salt, egg yolks, butter and vanilla.
Cook until thick.
Cool some.
Pour on top of crumbly mixture in pie shell.
Beat egg whites with sugar for meringue. Cover top of pie.
Sprinkle reserved crumbly mixture on meringue and brown in oven at 400\u00b0 for 8 to 10 minutes.
Slice banana in bottom of baked pie shell.
Blend cream cheese and sugar.
Prepare Dream Whip and fold into cream cheese mixture. Pour on fruit-filled pie shell and top with blueberry pie filling.
Chill.
Bake pie shell.
Mash enough berries to measure 1 cup.
Stir together sugar and cornstarch. Gradually stir in water and crushed berries.
Cook over medium heat, stirring constantly until mixture thickens and boils. Boil and stir 1 minute; cool.
Beat cream cheese until smooth.
Spread on bottom of baked pie shell. Fill shell with remaining berries; pour cooked berry mixture on top. Chill at least 3 hours or until set.
Serve with whipped cream.
Mix tuna, cheese and onion.
Pour into baked pie shell.
Stir together eggs, mayonnaise and milk.
Mix lightly into pie shell. Bake at 375\u00b0 for about 50 minutes.
Slice banana(s) and place on bottom and sides of baked pie shell. Mix cream cheese, Eagle Brand, lemon juice and vanilla thoroughly and pour into pie shell over the banana(s). Cover with Cool Whip. Chill 2 hours before serving.
Heat oven to 400\u00b0.
Bake pie shell.
Mix sugar and cornstarch in medium saucepan. Gradually stir in water.
Cook over medium heat, stirring constantly, until mixture thickens and boils.
Boil and stir 1 minute.
Gradually stir part of the hot mixture into the egg yolks. Blend into hot mixture in pan.
Boil and stir 1 minute.
Remove from heat.
Stir in butter, lemon peel, lemon juice and food coloring.
Pour into baked pie shell.
Combine in a saucepan:
apple cider vinegar, flour, water, salt and lemon extract.
Beat egg yolks and blend with ingredients in saucepan.
Cook over medium heat until mixture comes to a boil, stirring constantly while mixture thickens and boils.
Boil and stir for 1 minute.
Remove from heat and pour into a baked pie shell.
Top with meringue and brown in oven.
Blend the peanut butter with the sifted powdered sugar until crumbly.
Sprinkle 2/3 cup of the mixture over a baked pie shell. Combine the flour, 1/2 cup sugar and the salt in saucepan.
Stir in the scalded milk.
Cook until thick.
Blend small amounts of mixture into 3 slightly beaten egg yolks.
Add to other mixture. Cook a few minutes longer.
Pour into pie shell.
Put 3 cups berries in baked pie shell.
Crush 1 cup berries in small pan and add water.
Simmer 3 minutes.
Strain and add enough water to make 1 cup.
Mix with sugar, cornstarch and salt.
Cook slowly, stirring constantly, until smooth and clear.
Remove from heat and let cool slightly (about 5 minutes).
Pour glaze over berries in pie shell.
hips are dissolved, pour into baked pie shell.
Add to 2nd half
ngredients. Pour into a prepared baked pie shell. (I use Pillsbury Roll Out