00b0F Spray 9-inch glass pie plate with cooking spray.
9 inch oven-proof pie dish by spraying with some
han the size of your pie pan. Remove top piece of
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
nch Pyrex (not deep-dish) pie plate and unfold. Fit dough
Beat cream cheese, sugar and eggs well.
Pour into graham cracker crust and bake in a 350\u00b0 oven for 15 minutes.
Add 1 can pie fruit, and serve.
Top with whipped cream, if desired.
Put pie filling in a baking dish.
Place bread on top of filling.
Melt butter.
Add sugar and eggs.
Mix well.
Pour mixture over bread.
Bake at 350\u00b0 until brown.
Mix first 3 ingredients together and pour into cooked pie crust.
Top with whipped cream.
Let set, in refrigerator, at least 3 hours before eating.
Put berries in a bowl.
Pour sugar and cornstarch over berries.
Lightly combine ingredients together; pour mixture into one of the pie shells.
Place other pie shell upside down over pie shell and berry mixture and remove its pan.
Cook at 400\u00b0 for approximately 40 minutes, or until brown.
Heat oven to 350\u00b0.
Place biscuits in ungreased 8 or 9-inch round cake pan; press over bottom and about 1-inch up sides to make crust.
Melt margarine in saucepan; add pie filling, cinnamon and brown sugar.
Pour into pie crust.
Bake 30 minutes.
Serve warm with vanilla ice cream.
Serves 5.
Mix together the Cool Whip, milk and lemon juice.
Pour into pie crust.
Top with a fruit filling.
*Examples:
Chocolate cake mix, cherry pie filling; lemon cake mix, peach pie filling.
Beat cream cheese, salt, vanilla and sugar.
Fold in Cool Whip. Put in prepared pie shell.
Chill overnight.
Slice and top with cherries to serve.
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!
Empty filling into 8 or 9-inch square pan and sprinkle with cinnamon to taste.
Beat one egg slightly and add vanilla extract. In another bowl mix next 3 ingredients.
Add egg and mix until crumbly.
Distribute evenly over pie filling.
Pour margarine over top and bake in 375\u00b0 oven for 30 minutes or until golden brown and done.
Serve warm with ice cream.
Cream together shortening and butter.
Add sugar gradually. Add eggs.
Beat well and add flour gradually.
Spread mixture in 13 x 9-inch greased pan saving 1/2 cup of dough.
Spread 1 can apple pie filling and top with drops of remaining dough and bake at 350\u00b0 for 40 minutes.
When cake is still warm, spread with powdered sugar.
Combine all ingredients and mix well with mixer.
Spoon into a graham cracker pie crust.
Chill and serve.
In a Pyrex dish, melt butter.
Then in a mixing bowl, combine margarine, flour, sugar and milk.
Pour into Pyrex dish.
Pour pie filling into center of dish.
Bake at 350\u00b0 until golden brown.