Put condensed milk in large mixing bowl.
In small mixing bowl, whip cream until soft peaks from.
Combine the lemon juice, vanilla flavoring and food coloring to the condensed milk.
Stir until thick.
Fold in the whipped cream.
Pour into graham cracker pie shells.
Makes 2 (8 or 9-inch) pies.
Beat egg and add to bowl containing the condensed milk. Add lemon
peel and juice and stir until thickened.
Pour into graham cracker crust and chill several hours before serving.
do not overmix.
Prepare Pecan Pie Filling: Combine sugar, syrup, eggs
Bake your pie shells according to package directions
Preheat oven to 350 degrees F (175 degrees C).
In a medium saucepan, combine chocolate, butter and condensed milk over medium heat. Stir continuously until chocolate chips melt and sauce is smooth. Remove from heat. Stir in eggs, vanilla, salt and pecans; mix well.
Pour mixture into pie shell and bake on bottom shelf of oven for 40 to 45 minutes. Serve hot or cold; cold is preferable.
Preheat oven to 375 degrees F (190 degrees C).
To Make Topping: In a medium bowl combine brown sugar, melted butter or margarine, and chopped pecans. Mix well and set aside.
To Make Carrot Custard: Steam carrots until tender. Drain and cool. Place cooled carrots in a blender or food processor and add eggs, condensed milk, pumpkin pie spice, and salt. Blend until smooth. Pour carrot mixture into pie shell. Sprinkle with pecan topping.
Bake in preheated oven for 45 minutes or until toothpick inserted in center comes out clean.
utter until smooth.
Add condensed milk, cinnamon, orange rind, vanilla extract
Sprinkle the pecans into unbaked pastry shell.
Melt the caramels with 2/3 cup condensed milk over low heat.
Spread mixture over the pecans.
Combine egg, margarine and remaining condensed milk.
Stir in chocolate chips.
Pour chocolate mixture over caramel layer.
Bake at 325\u00b0 for about 35 minutes or until the center is set.
Refrigerate.
Bake and cool pie crusts.
Toast chopped pecans and coconut. Mix Cool Whip, condensed milk and cream cheese.
Put a layer of this mixture in bottom of crusts, then sprinkle in pecans and coconut.
Next, drizzle caramel topping over all.
Layer again, starting with cream cheese mixture and ending with caramel topping. Freeze.
Take out about 30 minutes before serving.
Preheat oven to 350\u00b0. In medium saucepan over low heat, melt chocolate with margarine. Stir in sweetened condensed milk, hot water and eggs.
Mix well. Remove from heat. Stir in remaining ingredients.
Pour into
prepared pastry shell. Bake 40 to 45 minutes or until center is set. Cool slightly. Serve warm or chilled. Garnish as desired.
Refrigerate leftovers.
o 325\u00b0.
Thaw pecan pie according to package directions.
b>condensed milk and maple flavoring.
Stir in pecans and coconut. Pour pecan
Combine sweetened condensed milk and whipped topping; gradually stir in lemon juice.
Fold pecans and pie filling into mixture.
Spoon into graham cracker crusts.
Chill 2 hours.
Makes two 8-inch pies.
Boil condensed milk in can in boiling water for 4 hours.
Make sure water is covering can at all times.
Let cool in can.
When cool, pour into pie shell and top with Cool Whip.
Blend lemon juice with condensed milk.
Drain pineapple and blend all ingredients (except crusts).
Put in pie shells and cool.
Serves 6 to 8.
Cook coconut and pecans in butter until lightly browned; cool. Mix Cool Whip, cream cheese and condensed milk.
Put layer in pie crust; put caramel topping.
Sprinkle with coconut and pecans.
Put another layer of Cool Whip.
Put caramel icing on top.
Freeze.
Preheat oven to 350 degrees. Meanwhile, combine cornstarch and water in a small bowl.
In saucepan, melt chocolate and condensed milk over low heat, stirring occasionally. Add the cornstarch mixture, then the eggs, butter, and salt. Stir until well-combined and smooth.
Remove from the heat and add pecans. Mix well and pour into crust.
Bake for approximately 30-35 minutes, until a knife inserted into the center of the pie comes out clean. Cool on a rack, then cover and refrigerate for a minimum of 2 hours.
Preheat oven to 170 degrees celsius. Place the flan case on a baking tray.
Whisk together the condensed milk, sugar, eggs and vanilla in a bowl.
Sprinkle the pie case with the nuts. Pour in the egg mixture.
Bake for 30-35 minutes, covering with foil if necessary to prevent over browning, until filling is set and golden. Set aside for 10 minutes or until firm.
Serve warm or at room temperature.
Preheat oven to 350.
In a large pan melt chocolate and butter over low heat until completely melted, stirring to prevent scortching.
Stir in sweetened condensed milk, hot water, vanilla and beaten eggs. Continue to mix the ingredients over low heat until you have a uniform consistency.
Stir in pecans and salt.
Pour mixture into unbaked pie shell.
Bake 40-45 minutes until center is set.
Cool completely.
Serve with whipped cream if desired.
br>In medium bowl, beat condensed milk, egg and vanilla with a