9 inch oven-proof pie dish by spraying with some
Cream sugar and butter.
Beat in eggs (one at a time).
Add flour and vanilla.
Spread in pan (10 x 15-inch), greased and floured.
Lightly score (with toothpick) dough to make 24 squares. Put 1 teaspoon Comstock pie filling in center of each square. Bake at 350\u00b0 for 25 to 30 minutes.
Sprinkle with confectioners sugar while still warm.
Cool and cut into 24 squares.
In medium bowl, beat cheese until light and fluffy.
Gradually add condensed milk and stir until well blended.
Stir in lemon juice and vanilla.
Turn into crust.
Refrigerate 2 or 3 hours. Garnish with chilled pie filling before serving.
In large bowl, mix all ingredients except butter.
Pour ingredients in pie shell and dot with butter, then cover with top crust.
Make slits for steam to escape.
Bake at 425\u00b0 for 40 to 45 minutes.
Top with vanilla ice cream.
han the size of your pie pan. Remove top piece of
Mix Cool Whip, milk and cream cheese in large mixing bowl. Mix 1/2 of this mixture with pie filling in another bowl.
Pour in crusts.
Pour remaining Cool Whip mixture on top.
Refrigerate.
Melt margarine and mix with sugar.
Add eggs and beat mixture well.
Add vinegar, vanilla and nuts, mix well.
Put in unbaked pie shell and bake 40 to 45 minutes at 350\u00b0.
This pecan pie is lighter and not as sweet as most pecan pie recipes.
Mix dark corn syrup, sugar, oatmeal, coconut, eggs, salt, butter and pecans together.
Pour into pie shell.
This is just a little change to regular Southern Pecan Pie recipes.
Good enough to win a prize at the county fair.
ntil smooth.
Pour into pie shell.
Sprinkle coconut and
he FILLING: Stir the blueberry pie filling into the cherries.
Crumble enough Oreo cookies to line bottom and sides of pie plate (I make mine small chunks).
Fix the pudding according to directions on box.
Place cookies in pie pan.
Add pudding on top, then the cherry pie filling.
Top with Cool Whip.
Refrigerate.
dge, sugar side down. Put pie filling in the tortilla and
lace one of the unbaked pie shells in a lightly oiled
Preheat oven to 350 degrees F.
Mix eggs and sugar.
Stir in the breakfast syrup and melted butter.
Stir in the pecan halves.
Line a 9-inch pie pan with the pie dough.
Pour in the pecan pie filling mixture.
Bake for 25 minutes with edges covered with foil.
Remove foil from the edges and bake for another 25 minutes (you can insert a knife and have it come out clean).
Cool on a wire rack.
--With Food Processor: Add all ingredients (except nuts) to bowl of food processor. Process until well combined.
--With Electric Mixer: Combine cream cheese and brown sugar in a large bowl. Mix until well combined. Add pumpkin, pumpkin pie spice, and vanilla. Mix until well combined.
Melt one stick of butter (or 1/2 cup butter) in a deep baking dish.
Mix sugar, flour, baking powder, salt, vanilla and milk into a thin batter.
Pour batter in on melted butter.
(Do not stir!), then pour canned fruit Comstock pie filling on top of batter butter (do not stir!) and bake at 350\u00b0 for 45 minutes to 1 hour.
It should be brown and crispy.
Roll one-half the pastry on floured surface into circle 1-inch larger than inverted pie pan.
Ease pastry into pan.
Combine cornstarch, Equal for Recipes, cinnamon, nutmeg and salt; sprinkle over apples in large bowl and toss.
Arrange apples in pie crust. Roll remaining pastry into circle large enough to fit top of pie. Place on top of pie; seal edges, trim and flute.
Slash top crust in pattern of your choice.
Bake in preheated 425\u00b0 oven until pastry is golden and apples are tender (40 to 50 minutes).
Cool on wire rack.
Mix water, lemon juice, 36 packets Equal sweetener and cornstarch in medium saucepan.
Heat to boiling over medium-high heat, stirring constantly; boil and stir 1 minute.
Beat eggs, 2 egg whites and lemon peel in small bowl; stir in about 1/2 of the hot cornstarch mixture.
Stir egg mixture into remaining cornstarch mixture in saucepan; cook and stir over low heat 1 minute.
Remove from heat; add margarine, stirring until melted. Stir in food color.
Pour mixture into baked pie shell.
Add pie filling to top of cake at anytime.
Comstock cherry
Pour crushed pineapple in bottom of cake pan (ungreased). Pour cherry Comstock over pineapple.
Pour yellow cake mix (dry) over top.
Melt 1 stick butter; pour on top.
Sprinkle pecans and coconut on top.
Bake at 350\u00b0 for 1 hour.