Place 1/2 pie crust into pie plate.
Put the rhubarb in the crust and
Break 4 eggs in a bowl.
Beat for several minutes with rotary eggbeater.
Add brown sugar and syrup; stir well.
Add pecan meats and several little pats of butter.
Pour mixture into 2 pie crust shells.
Sprinkle top with pecans.
Bake slowly about 1 hour at 325\u00b0 to 350\u00b0.
1. Mix dry ingredients.
2. Cut the shortening into the
First, whip up your pie crust.
Next, mix sugar, brown sugar, salt, corn syrup, butter, eggs, and vanilla together in a bowl.
Pour chopped pecans in the bottom of the unbaked pie shell. Pour syrup mixture over the top. Bake pie at 350\u00b0 for 50 minutes, being careful not to burn pecans and crust.
Allow to cool for several hours or overnight. Serve in thin slivers.
Mix together and follow package directions to bake a 9-inch pie shell.
Cool.
Beat milk and lime juice until smooth and thickened, fold in whipped topping.
Spoon into pie crust.
Cover and refrigerate for 1 hour to overnight.
t your dough in 1/2.
Flour the area and
*MEAN CHEF's pie crust recipe is one of the best
he starter for your favorite recipe and reserve one cup for
ice flour. Roll out the pie crust very very thin (about 6x12
Bake your favorite pie crust recipe or frozen pie crust.
Over medium heat on top of stove, add all ingredients and stir constantly until mixture coats the spoon.
(Mixture will be thick and stiffen as it cools in pie crust.)
Pour the mixture into the pie crust.
Top with meringue or Cool Whip.
(See Meringue recipe in this section.)
Combine beef, bread crumbs, eggs, Worcestershire sauce, milk and salt in a large bowl.
Set aside.
Line a 9 x 5 x 3-inch pan with a pie crust, overlap the rim.
Spoon half of the meat mixture. Top with hard-cooked eggs.
Cover with the remaining meat mixture and pat smooth.
Place pie crust on top of meat, flute (pinch together) top and bottom crust.
Cut out a small circle in the center of the pastry.
Brush with egg yolk mixed with water. Bake at 350\u00b0
for 2 hours.
Chill.
Unmold and slice.
aurie's My No Roll Pie Crust Recipe #51537 51537 according to directions
ne minute.
Allow refrigerated pie crust to come to room temperature
If using a ready made pie crust that is fine but if not you need to make the pie crust first.
For filling, in a mixing bowl combine pumpkin, sugar, cinnamon, ginger, and nutmeg.
Add eggs.
Beat lightly with a rotary beater or fork just until combined.
Gradually stir in evaporated milk and milk; mix well.
Place the pastry-lined pie plate on the oven rack.
Carefully pour filling into pastry shell.
To prevent overbrowning, cover edge of the pie with foil.
Bake in a 375 degree oven for 50 minutes.
Preheat oven to 375 deg F.
Whisk eggs; add rest of ingredients.
Warm pie crust in oven until hot to touch, letting custard stand at room temperature.
Pour mixture into crust and bake till center of filling seems set but quivery, like gelatin, when the pan is nudged, 35-45 minutes.
Let cool completely on a rack before slicing!
Refrigerate for up to one day.
Serve cold, at room temp, or slightly warmed, with whipped fresh cream.
ENJOY!
Wash and drain berries.
(Must be drained well or pie will have too much juice.)
Combine berries, flour, sugar and spices in a bowl.
Using a sweet dough pie crust, pour berries into pie shell and dot with margarine.
Use remaining dough for top crust.
Bake at 350 degrees for 30-40 minutes or until brown.
Let pie cool completely before cutting.
Mix milk and pudding mix.
Beat until well blended, 1 or 2 minutes.
Let stand 5 minutes.
Fold in Cool Whip.
Stir 1 cup cookies and the chips or peanuts into pudding mixture.
Spoon into pie crust.
Sprinkle with remaining cookies.
Freeze until firm. Garnish with gumdrop flowers, if desired.
our final mixture into the pie crust and bake on 350 for
Make and arrange pie crust.
Brown meats.
Drain excess fat. Add spices.
Mix well.
Add mashed potatoes to meat mixture until thick consistency.
Cover pie with pie crust.
Bake at 350\u00b0 until pie is golden brown.