Combine all ingredients except vanilla and cook over medium heat, stirring constantly until mixture thickens.
Remove from heat and stir in vanilla.
Immediately spoon into pie shell and spread the meringue on hot pie filling.
Spread meringue to edge of pastry.
Bake at 325\u00b0 for 10 to 15 minutes or until golden brown.
To prevent meringue shrinkage, move to draft free place. Do not refrigerate.
In saucepan, combine sugar, salt and flour.
Gradually stir in milk.
Cook and stir over medium heat until mixture boils and thickens.
Add yolks; cook 2 minutes longer.
Remove from heat. Stir in lemon juice and rind, butter and vanilla.
Pour in pie shell.
Make meringue; spread on pie.
Bake for 10 minutes in 450\u00b0 oven.
Reduce heat to 350\u00b0 for 45 to 50 minutes; cool.
Prepare pastry crust according to recipe.
Combine cornstarch, sugar, salt and chocolate in a saucepan.
Stir in milk gradually. Cook over medium heat, stirring constantly, until mixture thickens and comes to a boil.
Boil 1 minute.
Blend half the mixture into egg yolks.
Stir into mixture in saucepan; cook 1 minute, stirring constantly.
Remove from heat.
Stir in butter or margarine and vanilla.
Cool slightly.
Pour into pastry shell and bake as directed in Basic Meringue Recipe.
Whip into loose meringue, dribble over pie.
Bake at 350 degrees approx. 1 hour.
Let cool 1 hour before serving.
Prepare pastry for 2 crust pie shell, using your favorite recipe for pie shells.
Roll
Preheat oven to 325\u00b0.
Prepare pumpkin pie according to label recipe for pie (or your favorite pumpkin pie recipe).
Combine walnuts, pineapple and coconut with pie filling; blend well.
Pour in pie shell and bake for 1 hour.
e apple slices for 90 minutes.<
br>Prepare your favorite recipe for pie crust and fit the bottom
Preheat oven to 350\u00b0.
Boil potatoes until done.
Pour off water.
Peel and mash potatoes with potato masher. Add sugar, butter and eggs.
Mix thoroughly.
Add nutmeg, ginger, lemon extract and milk.
(Use your own recipe for pie crust.)
Pour mixture into 2 pie crusts.
Bake 60 minutes.
Cool before cutting. Use half ingredients for 1 pie.
Heat 1/4 c. olive oil in skillet and saute first six ingredients over medium high heat till onions are translucent. Add tofu and herbs and cook for 2 minutes more.
Add salt, pepper and parmesan cheese.
Place vegetable mixture in deep dish pie plate and add gravy till it reaches top of veggie mixture.
Cover with the rolled pie dough and prick crust with a fork.
Bake at 350\u00b0 for 35-45 minutes or until golden brown.
In a large bowl, mix all ingredients together well.
Separate into two balls and roll dough on floured surface.
Ready for pie plate!
For Crust: Combine flour and salt
Mix pudding, jello and milk. Pour into bowl and refrigerate for 1 hour. You can also pour into pie crust for pie.
Combine all ingredients in mixing bowl.
Beat with wire whisk or spoon for 30 seconds.
Refrigerate for 2 hours, then serve or use for pie filling.
Top with Cool Whip at serving time.
ven to 450 degrees.
For Pie: Saute onions and green pepper
repared (baked) 9\" pie crust.
Top pie with meringue (recipe to follow).
13 baking dish. Bake for 10 minutes. Remove from oven
eat and pour into pie case.
Meringue: Using a large clean
eparate eggs, setting whites aside for meringue. Place yolks in small bowl
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.