til golden brown.
FOR PIE FILLING (for 1 pie):
In large mixing
Make pie filling using any fruit or berries, following recipe for regular pie.
Put into deep-dish bottom crust.
Mix pudding as directed with milk in a bowl until soft set. Pour into your prepared chocolate pie crust and cover the entire pie with all the Cool Whip.
Chill.
Ready to eat.
CHOCOLATE PIE CRUST:
Sift the salt
****FOR THE PIE****.
In a microwave-safe bowl, melt chocolate and butter together
Use the same recipe for either pie.
For Pecan Pie, mix first 5 ingredients together with vanilla.
Pour filling into two unbaked pie crusts and sprinkle top of pies with chopped pecans. For French Lemon Pie, omit vanilla and pecans and add juice and finely ground rind of 4 lemons.
Bake at 350\u00b0 for 1 hour. (Filling will be slightly soft in center.)
Prepare filling as per instructions on box.
Use 2 boxes for thicker pie. Fill crust and finish cooling in refrigerator.
Add vanilla to cream and beat until frothy. Add sugar slowly and continue beating until stiff peaks form.
Spread over pie and serve or store in refrigerator.
Almost sugar free.
Melt Hershey bars in microwave until softened.
Combine Cool Whip, candy bars and vanilla until smooth.
Fold in pecans.
Pour into chocolate pie crust.
Chill 3 to 4 hours before serving.
In microwave, melt chocolate, set aside to cool.
ccording to package directions for a pie that will contain a refrigerated
Divide nuts and chips in bottom of two unbaked pie shells. Over this, pour mixture of remaining ingredients.
Bake in 350\u00b0 oven for 30 to 40 minutes or until set in center of pie.
Yields 2 pies (use half of recipe for 1 pie).
In a large bowl, stir first 5 ingredients until well blended. Stir in pecans. Pour into pie shell. Bake in 350\u00b0 oven 55 minutes. Chocolate Pecan Pie: Follow recipe for Pecan Pie. Melt 4 squares semi-sweet chocolate with margarine.
For Macarons:.
Preheat the oven
Preheat oven 425F degrees.
Follow the recipe for basic pie crust but bake the crust for only 5 minutes.
Remove from oven.
Reduce oven to 400F degrees.
Line the bottom of pie crust with tomato slices.
Sprinkle on spices.
In bowl, mix mayonnaise and cheese.
Spread evenly over the tomato slices covering all the edges (like putting on iceing).
Bake for 35 minutes.
Serve at once while still hot and bubbling.
Cream butter or oleo and sugar.
Add melted chocolate.
Add eggs, one at a time, beating 5 minutes after each egg at medium speed.
Pour into baked pie shell and chill several hours.
I add Cool Whip as a topping as I serve.
This pie is just as good the next day, if kept in the refrigerator.
Easy recipe.
inutes. Let cool in tins for 10 minutes, then transfer to
Filling:
Mix flour, sugar and cocoa.
Add small amount of milk.
Mix\twell.
Add egg yolks, mix well.
Add remainder of milk.
Cook
over medium heat until thick.\tAdd butter and vanilla.
Pour
in\tbaked pie shell, top with meringue.
Brown in 425\u00b0
oven for 8 to 10 minutes.
Double recipe for 2 pies. This basic recipe may be used by omitting cocoa.
When thickened
add either
2
tablespoons of lemon juice or 1/2 cup of crushed pineapple or coconut.
Mix all ingredients with mixer, except chocolate pie crust. Put mixed ingredients in the chocolate pie crust.
Freeze for 1 hour.
Mix
oleo,
flour
and\tnuts
together.
Press\tin
8 x 12-inch
or 7 x 10-inch Pyrex oblong dish (bottom only).
Bake for 20
minutes at 325\u00b0 (do not brown).
Let cool.
Mix cream cheese and
powdered
sugar
together and spread mixture over crust. Cover with your favorite chocolate pie filling recipe. Top with Cool Whip and refrigerate.
t a smooth puree.
Recipe for Pumpkin Pie Filling.
1.\tIn