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 first 3 ingredients.
Mix pudding mix with milk and half and half.
When thickened, add Dream Whip.
Put half of fruit mix in pie shell; add pudding mix and top with remaining fruit.
Chill before serving.
Ooh, it's so good.
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
*I use Tarrytown Bakery \"Birrittella's pizza dough\" which can be found in the dairy case of any major food chain found in Westchester.
The dough should stand about 8 hours to room temperature before using.
Makes a great pie crust for any quiche.
Combine sweet potatoes, melted oleo, egg yolks, brown sugar, salt, spices and extracts.
Mix well.
Add milk.
Beat egg whites; add granular sugar.
Beat until stiff.
Fold beaten egg whites into potato mixture.
Pour in unbaked pie shell.
Bake 10 minutes in a 400\u00b0 oven.
Reduce heat to 350\u00b0 and bake 45 minutes.
Garnish with whipped cream and orange zest.
This is a great pie!
lace one of the unbaked pie shells in a lightly oiled
eep 1-crust 9 inch pie (1 L).
Line a
There are several great recipes here on Food for mashed
Preheat oven to 350 degrees F.
Mix eggs and sugar.
Stir in the breakfast syrup and melted butter.
Stir in the pecan halves.
Line a 9-inch pie pan with the pie dough.
Pour in the pecan pie filling mixture.
Bake for 25 minutes with edges covered with foil.
Remove foil from the edges and bake for another 25 minutes (you can insert a knife and have it come out clean).
Cool on a wire rack.
--With Food Processor: Add all ingredients (except nuts) to bowl of food processor. Process until well combined.
--With Electric Mixer: Combine cream cheese and brown sugar in a large bowl. Mix until well combined. Add pumpkin, pumpkin pie spice, and vanilla. Mix until well combined.
Roll one-half the pastry on floured surface into circle 1-inch larger than inverted pie pan.
Ease pastry into pan.
Combine cornstarch, Equal for Recipes, cinnamon, nutmeg and salt; sprinkle over apples in large bowl and toss.
Arrange apples in pie crust. Roll remaining pastry into circle large enough to fit top of pie. Place on top of pie; seal edges, trim and flute.
Slash top crust in pattern of your choice.
Bake in preheated 425\u00b0 oven until pastry is golden and apples are tender (40 to 50 minutes).
Cool on wire rack.
ange color. One 6\" pie pumpkin usually makes one 10
he apples cool, grease a pie tin and flour a surface
s an inverted lid for pie in freezer). Garnish with candies
Mix water, lemon juice, 36 packets Equal sweetener and cornstarch in medium saucepan.
Heat to boiling over medium-high heat, stirring constantly; boil and stir 1 minute.
Beat eggs, 2 egg whites and lemon peel in small bowl; stir in about 1/2 of the hot cornstarch mixture.
Stir egg mixture into remaining cornstarch mixture in saucepan; cook and stir over low heat 1 minute.
Remove from heat; add margarine, stirring until melted. Stir in food color.
Pour mixture into baked pie shell.
b>pie shell. (I use Pillsbury Roll Out pie crust here, they are great
Using an electric mixer on low speed, beat puddings, milk and cream cheese until smooth. Change to medium-high speed and continue beating for another 2 minutes. Pour into pie crust. Top filling with banana slices (you should get about 2 layers of bananas slices).
Spread cool whip on top of pudding mixture. Drizzle light streams of chocolate syrup haphazardly over top. Do the same with the caramel syrup. Chill pie at least 4 hours before serving.