CHOCOLATE PIE CRUST:
Sift the salt
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.
Scratch: Grease and flour bottoms of
el the rind away from the pumpkin meat.
For pumpkin layer: combine egg, pumpkin, sugar and pumpkin pie spice in medium bowl.
Spread over bottom of pie shell or pie pan if making from scratch.
For almond layer, combine corn syrup, eggs, sugar, butter, and almond extract in same bowl, stir in almonds and spoon over pumpkin layer.
Bake in preheated 350 degree oven for 50 to 55 minutes or until filling is set.
Cool on wire rack.
I make my crust from scratch and cut out pumpkins or leaves with scraps and bake them and put on top of pie when it is cooled.
FOR PIE CRUSTS (2 crusts).
Mix
Slice bananas into graham cracker crust.
Mix instant pudding with evaporated milk, rather than regular milk.
Pour over sliced bananas; top with whipped cream.
Refrigerate until cold.
Tell everyone you worked all day making this pie from scratch.
Cook sausage until done.
Crumble, then drain.
Prepare 9-inch premade or from scratch pie shell.
Mix cheese and sausage; sprinkle in shell.
Lightly beat eggs in bowl.
Combine remaining ingredients and eggs in bowl.
Combine remaining ingredients and add eggs to mixture.
Pour in shell.
Bake at 375\u00b0 for 40 to 45 minutes.
Cool on rack 10 minutes.
Yields 6 to 8 servings.
Cook sausage until done.
Crumble, then drain.
Prepare 9-inch pre-made or \"from scratch\" pie shell.
Mix cheese and sausage. Sprinkle in shell.
Lightly beat eggs in a bowl.
Combine remaining ingredients and add to egg mixture.
Pour in shell. Bake at 375\u00b0 for 40 to 45 minutes.
Cool on rack 10 minutes. Yields 6 to 8 servings.
Mix dry ingredients. Add 2 cups boiling water.
Cook until thickened over boiling water or medium heat.
Stir constantly.
Add egg yolks (mixing a bit of the hot liquid with the yolks before adding).
and cook a bit long.
Remove.
Add butter and vanilla.
Cool.
Pour into baked pie shell.
Meringue:.
Beat 2 egg whites till fluffy.
Add sugar and cornstarch. Whip until it peaks.
Pile on top of pie.
Brown slightly in a 350F oven (approx 5 - 10 mins).
Mix dry ingredients, plus egg yolks together.
Get milk real hot; do not scorch.
While milk is heating, take 1/2 cup and add to the dry mixture.
Add slowly to the milk, while stirring continuously, until thickens and bubbles.
Add margarine and stir until it melts.
Pour into baked pie shell.
br>Add butter, vanilla, and chocolate chips.
Stir constantly until
egins to thicken.
Remove from heat and stir in vanilla
ubstitute 3-4 teaspoons Pumpkin Pie spice if you prefer or
minutes.
Pour into pie crust and bake at 425
egrees C). Lightly spray a pie plate with cooking spray.
In saucepan, mix sugar and cornstarch (mix well); set aside. Squeeze lemons; add egg yolks and pat of butter; set aside.
Over medium heat, add boiling water to sugar mixture and stir until butter has melted.
(Should be thick.)
Remove from heat and pour into cooled pie shell.
When pie has cooled, beat egg whites and sugar until peaks form.
Place on pie and brown slightly under broiler.
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.
Soften gelatin in 1/2 cup cold water; dissolve over boiling water in double boiler.
Cool.
When cool, add both cremes.
Beat egg whites until stiff; add salt and sugar and continue beating until the egg whites are very stiff.
Lightly fold in the gelatin mixture, then the whipped cream.
Turn into the chilled pie shell. If pie shell will not hold all the filling, chill the pie 1/2 hour, then add remainder of filling.
Chill until firm; garnish with chocolate curls.