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!
9-inch pie plate.
Line pie plate with pie crust. Line with parchment paper
nd cup sugar. Loosely cover with lid (or plastic wrap if
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.
egrees C).
Heat vegetable oil in a skillet over medium
*MEAN CHEF's pie crust recipe is one of the best
iberally with corn starch or sweet rice flour. Roll out the pie crust
In pie dish or pan, mix flour, sugar and salt.
Combine oil and milk.
Whisk briefly.
Pour over dry ingredients and mix with a fork.
Then pat into dish to form crust.
Bake at 400\u00b0 for 15 minutes.
Lower temperature to 350\u00b0 until done.
Fill as desired. Makes 1 pie crust.
br>Stir in yeast and oil. Cook for a few minutes
Sift flour and salt into a bowl. Pour vegetable oil into a 1-cup measure and fill the measure with milk up to the 7-ounce mark. Whisk oil and milk together and pour immediately into the bowl with flour. Mix the crust together with a fork just until it holds together. Do not knead.
Divide crust in half, form into balls, and roll each half out between sheets of waxed paper. Peel waxed paper from crusts to fit into pie plate.
Mix flour, sugar and salt together in pie pan.
Whip oil and milk together and mix with dry mixture in pie pan to form soft dough.
Press with fingertips to form pie shell.
Bake 15 minutes at 425\u00b0.
Pour milk into large bowl. Pour in the peppermint extract. Add dry pudding mix. Beat with wire whisk 2 minutes or until well blended. Gently stir in 1 1/2 cups of the whipped topping and the sandwich cookies. Stir lightly. Spoon into pie crust. Spread with remaining 1/2 cup whipped topping.
Melt chocolate as directed on package; drizzle over pie.
Refrigerate 2 hours or freeze until firm. If frozen, let stand about 10 min. at room temperature or in refrigerator to soften before serving. Store leftovers in refrigerator or freezer.
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.
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.)
Mix pudding mix with 3 cups milk. Add coconut.\tPour in baked or graham pie crust. Cover with Cool Whip. Sprinkle with toasted coconut. Keep in refrigerator.
Pour milk into large bowl. Add dry pudding mix. Beat with wire whisk 2 minutes or until well blended. Gently stir in 1 1/2 cups of the whipped topping and the chopped cookies. Spoon into pie crust. Spread with remaining 1/2 cup whipped topping.
Melt chocolate as directed on package; drizzle over pie.
Refrigerate 2 hours or more until firm. Store leftovers in refrigerator.
Mix flour, salt, oil and water with table fork.
Form a ball with your hands and put between wax paper and roll out with rolling pin.
This makes one medium pie crust.
It gets flaky. Don't over roll it, that makes it tough!
aurie's My No Roll Pie Crust Recipe #51537 51537 according to directions
Combine all ingredients and stir with a spoon.
Divide in half and roll between waxed paper.
Bake at 425\u00b0 or according to pie directions.
Makes 2 crusts.
This is an easy pie crust, like playing with play dough!
ne minute.
Allow refrigerated pie crust to come to room temperature