Cut crisco into flour and salt.
Add cold water and mix (except for the vinegar and fried piecrust you add the egg and vinegar and water).
---------VINEGARPIE CRUST ---------.
Mix everything together and roll out on floured surface.
cut crisco into flour and salt.
Add egg, water and vinegar.
----------FRIEDPIE CRUST --------.
Cut flour into crisco and salt, add egg, water, and vinegar.
Mix well and roll out on floured surface.
Add the filling of your choice and fry in hot oil.
Drain on papertowels.
Make 2 double pie crust recipes.
Line an oblong shallow
ice flour. Roll out the pie crust very very thin (about 6x12
reo cookies and butter in medium bowl for crust.
Press firmly
Beat eggs.
Mix eggs, corn syrup, sugar, peanut butter and vanilla together.
Pour into unbaked pie crust.
Bake at 350\u00b0 for 45 to 60 minutes, until top is brown and crisp.
Whip cream cheese until fluffy.
Beat in the sugar and the peanut butter.
Slowly beat in the milk.
Pour the mixture into the pie crust and top with the whipped topping or whipped cream, then sprinkle the chopped peanuts over.
Refrigerate until firm, then serve.
emove from heat; stir in butter and vanilla.
Cool 15
Mix all ingredients with mixer, except chocolate pie crust. Put mixed ingredients in the chocolate pie crust.
Freeze for 1 hour.
Follow directions for pudding on package.
Pour into pie crust.
(You may make a graham cracker crust and you may add bananas to pudding; this is optional and according to your taste.) Take Cool Whip and other package of dry butter pecan pudding mix and mix together.
Drain juice from pineapple and add 1/2 small can to Cool Whip mixture.
Spread on top of pudding mixture in pie crust.
Refrigerate for 20 minutes and serve.
Cut the butter into 1/2-inch cubes
Combine peanut butter, sugar, butter, vanilla extract, and salt in a mixer; beat until mixed. Whisk heavy cream in a separate bowl until frothy; add to peanut butter mixture and beat until smooth and creamy. Pour peanut butter mixture into prepared chocolate cookie pie crust. Cover and chill in refrigerator until set, at least 12 hours.
Prepare pie crust as suggested on package.
While it's browning, mix milk and vanilla pudding until dissolved.
Add peanut butter and keep stirring until peanut butter is mixed well. Cook pudding, stirring constantly until very thick and almost set.
Pour into baked pie shell.
Chill for two hours before slicing.
Can be topped with sliced bananas, whipped cream or peanut butter flavored morsels or be really bad and put chocolate peanut butter cup halves on top!
Mix pie crust as directed on box and place in pie pan, spreading out
Take cooked chicken and chop into chunks.
Add Veg-All, soup and milk with chicken and mix.
Pour into pie crust and top with other crust.
Slit and butter crust.
Bake at 425\u00b0 until done.
Cream the cream cheese, peanut butter and sugar until well blended.
Stir in 1/2 the container of Cool Whip and vanilla. Pour in pie crust.
May freeze or put in refrigerator several hours to set.
Top with rest of Cool Whip before serving.
This pie freezes and can be kept frozen about a month.
ace flour-coated pie crust in bottom of a pie plate. Turn
Mix equal amounts of peanut butter and powdered sugar until crumbly.
Put mixture in pie crust (save a small amount for top). Mix pudding, whipping cream and milk together.
Blend mixture until it thickens.
Put on top of peanut butter mixture. Top with Cool Whip.
Top with remaining peanut butter mixture. Refrigerate. Tastes so creamy and smooth.
Line pie crust with pecans.
Mix flour and sugar. Add syrup and beaten eggs. Add melted butter and vanilla.
Mix well and pour over pecans.
Bake at 400\u00b0 for 10 minutes.
Reduce heat to 325\u00b0 and bake for 25 minutes.
nd salt, then cut in butter using a pastry blender until
Mix drained vegetables, soup, chicken and 1 cup of chicken stock reserved from cooking chicken.
Pour mixture into deep dish pie crust.
Invert remaining pie crust over this and remove pie pan.
Place pie on cookie sheet and bake at 350\u00b0 for 25 minutes, or until golden brown.