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.
*MEAN CHEF's pie crust recipe is one of the best
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.)
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 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!
aurie's My No Roll Pie Crust Recipe #51537 51537 according to directions
he starter for your favorite recipe and reserve one cup for
Blend milk, juice and egg yolks.
Pour into Graham Cracker Pie Crust.
Whip egg whites with 6 tablespoons sugar, pinch of salt and a small amount of baking powder.
The baking powder will give you an extra high meringue.
Place cubed ham and diced eggs into a 13 x 9-inch baking dish. Melt butter in a saucepan with flour and seasoning, mixing until smooth.
Do not allow to brown.
Add milk and stir until smooth. Pour over ham and egg mixture.
Top with your favorite pie crust recipe.
(I use a regular purchased pie crust.)
Bake at 350\u00b0 for 30 to 45 minutes or until brown.
Sift flour, sugar and cocoa together; add enough milk to stir.
Add egg yolks, beat well with electric mixer.
Add rest of milk.
Cook 5 minutes on high power in microwave.
Stir melted butter and vanilla.
Cook additional 5 minutes and stir. Microwave watts may vary cooking time.
You want filling to be thick.
Pour into baked pie crust.
ice flour. Roll out the pie crust very very thin (about 6x12
ne minute.
Allow refrigerated pie crust to come to 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.
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.
Mix all canned ingredients and pour into pie crust.
Top with remaining pie crust.
Bake until crust is golden brown at 375\u00b0. Let set about 15 minutes before serving.
r>pie tin with your favorite pie crust recipe, but make a latticed crust on
Pare, core and slice the apples.
Line a 9-inch pie pan with a pie crust.
Place a layer of apples over the bottom.
Sprinkle with a mixture of the sugar, cinnamon and salt.
Add top sheet of pastry and cut slits into it to allow for escape of steam. Flute edges. Bake in a 425\u00b0 oven for about 50 minutes or until apples are tender and crust a golden brown.
Mix milk and pudding mix.
Beat until well blended, 1 or 2 minutes.
Let stand 5 minutes.
Fold in Cool Whip.
Stir 1 cup cookies and the chips or peanuts into pudding mixture.
Spoon into pie crust.
Sprinkle with remaining cookies.
Freeze until firm. Garnish with gumdrop flowers, if desired.
Slice bananas on cooled pie crust (use Skeeter's Pie Crust recipe).
Combine milk and pudding; mix well.
Beat in vanilla ice cream.
Pour over bananas.
Top with Cool Whip and sprinkle pecans on top or just leave plain.
Refrigerate for at least 1 hour before serving.
In a mixer bowl, beat cream cheese until fluffy; gradually beat in cold milk, then instant chocolate pudding mix. Beat on low speed with an electric mixer for 1 minute, then on medium speed for 30 seconds, scraping the bowl often.
Pour into graham cracker pie crust and chill until firm. Just before serving, spoon cherry pie filling on top.