FOR PIE CRUSTS (2 crusts
CHOCOLATE PIE CRUST:
Sift the salt
****FOR THE PIE****.
In a microwave-safe bowl, melt chocolate and butter together
Use the same recipe for either pie.
For Pecan Pie, mix first 5 ingredients together with vanilla.
Pour filling into two unbaked pie crusts and sprinkle top of pies with chopped pecans. For French Lemon Pie, omit vanilla and pecans and add juice and finely ground rind of 4 lemons.
Bake at 350\u00b0 for 1 hour. (Filling will be slightly soft in center.)
Make pie filling using any fruit or berries, following recipe for regular pie.
Put into deep-dish bottom crust.
Prepare filling as per instructions on box.
Use 2 boxes for thicker pie. Fill crust and finish cooling in refrigerator.
Add vanilla to cream and beat until frothy. Add sugar slowly and continue beating until stiff peaks form.
Spread over pie and serve or store in refrigerator.
Almost sugar free.
Melt Hershey bars in microwave until softened.
Combine Cool Whip, candy bars and vanilla until smooth.
Fold in pecans.
Pour into chocolate pie crust.
Chill 3 to 4 hours before serving.
Mix pudding as directed with milk in a bowl until soft set. Pour into your prepared chocolate pie crust and cover the entire pie with all the Cool Whip.
Chill.
Ready to eat.
In microwave, melt chocolate, set aside to cool.
For Macarons:.
Preheat the oven
Combine all ingredients except butter in a saucepan.
Cook over medium heat until thick like pudding, stirring constantly to prevent scorching and lumping.
When mixture becomes thick, remove from heat and add butter; stir to combine.
If lumping does occur, beat filling with a whip.
Pour into pie shell.
Make meringue according to your favorite recipe and top pie, sealing the edges with the meringue.
Bake to brown meringue.
Best if allowed to cool to lukewarm or room temperature.
Preheat oven 425F degrees.
Follow the recipe for basic pie crust but bake the crust for only 5 minutes.
Remove from oven.
Reduce oven to 400F degrees.
Line the bottom of pie crust with tomato slices.
Sprinkle on spices.
In bowl, mix mayonnaise and cheese.
Spread evenly over the tomato slices covering all the edges (like putting on iceing).
Bake for 35 minutes.
Serve at once while still hot and bubbling.
inutes. Let cool in tins for 10 minutes, then transfer to
Filling:
Mix flour, sugar and cocoa.
Add small amount of milk.
Mix\twell.
Add egg yolks, mix well.
Add remainder of milk.
Cook
over medium heat until thick.\tAdd butter and vanilla.
Pour
in\tbaked pie shell, top with meringue.
Brown in 425\u00b0
oven for 8 to 10 minutes.
Double recipe for 2 pies. This basic recipe may be used by omitting cocoa.
When thickened
add either
2
tablespoons of lemon juice or 1/2 cup of crushed pineapple or coconut.
Mix
oleo,
flour
and\tnuts
together.
Press\tin
8 x 12-inch
or 7 x 10-inch Pyrex oblong dish (bottom only).
Bake for 20
minutes at 325\u00b0 (do not brown).
Let cool.
Mix cream cheese and
powdered
sugar
together and spread mixture over crust. Cover with your favorite chocolate pie filling recipe. Top with Cool Whip and refrigerate.
t a smooth puree.
Recipe for Pumpkin Pie Filling.
1.\tIn
Mix
sugar
and
flour\ttogether;
add\tsalt.
Beat egg yolks together,
pour into pan with sugar and flour.
Pour in milk, vanilla, butter;
mix chocolate with a little amount of warm water
and dissolve well; add to mixture.
Cook over low heat until
mixture is thick like a pudding.
Use same recipe for coconut
pie.
Use coconut instead of chocolate.
Use egg whites for topping.
ccording to package directions for a pie that will contain a refrigerated
Divide nuts and chips in bottom of two unbaked pie shells. Over this, pour mixture of remaining ingredients.
Bake in 350\u00b0 oven for 30 to 40 minutes or until set in center of pie.
Yields 2 pies (use half of recipe for 1 pie).
ended, maintaining stiff peaks.
Chocolate Fudge Chunks:
Line an