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.
ne minute.
Allow refrigerated pie crust to come to room temperature
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!
On low heat, break candy bar up and melt.
Remove from heat and let slightly cool.
Fold in Cool Whip and coffee.
Stir well.
Pour in pie crust and freeze at least 1 hour before serving.
Very rich! Makes 8 to 10 slices.
*MEAN CHEF's pie crust recipe is one of the best
he starter for your favorite recipe and reserve one cup for
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.)
ace flour-coated pie crust in bottom of a pie plate. Turn
ice flour. Roll out the pie crust very very thin (about 6x12
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.
o 375\u00b0F
Let pie crust pouch stand at room temperature
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.
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.
Preheat oven to 350\u00b0.
Place pie crust in pie dish to line bottom and sides of pie dish.
Cook frozen creamed spinach following package directions; pour into bowl.
Whisk together the eggs.
Add eggs to spinach mixture, then add Swiss cheese.
Mix well with spoon.
Pour into pie crust.
Bake 1 hour at 350\u00b0. Serve as a side dish or with a Greek salad for lunch.
aurie's My No Roll Pie Crust Recipe #51537 51537 according to directions
Prepare pie crust per instructions on box.
Cook chicken or meat.
Boil veggies separately or microwave.
Combine cooked meat and veggies in single layer of pie crust.
Add 1/2 cup gravy with 1/2 cup water; add to pie.
Cover with remaining crust according to box and bake at 350\u00b0 oven until golden brown.
Top with cream of chicken or mushroom soup.
tand.
Make No-Roll Pie Crust dough. In a bowl stir
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.
Place pie crust into pyrex pie plate and cook as directed on package.
Cool.
Mix instant chocolate pudding as directed using 1 cup less milk for each box.
When well blended, pour into cooled pie shell. When pie filling is set, spread Cool Whip on top of filling, shave Hershey bar into curls. Sprinkle chocolate curls on top of Cool Whip topping--then sprinkle walnuts on top also.
Mix the Veg-All, soup and chicken; place in pie crust in a 9 or 10-inch pie pan.
Place top crust on pie.
Bake at 350\u00b0 for 45 minutes or until brown.