Make 2 crust pie recipe. Put water, sugar and cream of tartar in a pan and bring to a boil. Add Ritz crackers and bring to a boil; boil 1 minute. Pour into unbaked pie shell. Sprinkle with cinnamon. Cover with top pie crust. Bake at 400\u00b0 for 30 minutes.
Fry the onions until golden brown, and then remove from pan to a small dish.
Brown meat.
Add molasses, soy sauce, salt and hot water to cover.
Simmer for about 1 1/2 hours.
Add celery and simmer another 15 minutes.
Add chop suey vegetables and mushrooms (juice and all).
Simmer until all vegetables and meat are tender. Pour into baking dish and cover with Bisquick Meat Pie Recipe to which has been added a small amount of celery seed.
Preheat oven to 350\u00b0F. Lightly grease a 9 inch pie dish.
In a food processor, pulse Oreos to fine crumbs. Add butter and pulse to combine. Press into pie dish then bake for 8-9 mins. Let cool.
Meanwhile, whisk together pudding mix and milk. Whisk in lemon concentrate and lemon zest. Fold in 1 cup whipped cream then transfer to pie shell and smooth. Chill for 3 hours. Garnish with remaining whipped cream, sliced lemon and fresh mint sprigs.
Place evaporated milk in a plastic bowl in freezer just until ice crystals begin to form around edges.
Let gelatin and water stand in a large glass measuring cup for 5 minutes for gelatin to soften.
Stir in lemonade concentrate.
Heat in small saucepan over medium-high heat (or in microwave on High for 3 minutes) to dissolve gelatin.
Set aside for 5 minutes to cool.
Combine milk, thawed lemonade and softened Cool Whip.
Pour into graham cracker crust.
Refrigerate until served.
This pie freezes well.
If you double the recipe, it will make 3 (8-inch) pies.
Mix Eagle Brand milk and lemonade.
Add lemon juice and Cool Whip.
Make crust by recipe on box.
Pour mixture into crust and chill.
Mix all ingredients and pour into pie crust.
Makes one pie. Recipe can be doubled.
Beat frozen lemonade into Eagle Brand milk until it thickens. Stir in Cool Whip.\tSpread into pie shell and chill.
May be topped with a can of cherry pie filling or blueberry pie filling.
Preheat oven to 350 degrees F.
In medium bowl, combine cracker crumbs, 1/4 cup of sugar, and the melted butter.
Press firmly on bottom and up sides of pie plate.
Bake for 7 minutes and let cool completely.
In a medium bowl, add chilled sweetened condensed milk and cool whip and fold gently.
Add frozen lemonade and continue to gently fold. Do not let the mixture become soupy.
Pour mixture into the pie crust and freeze overnight.
Garnish with candied lemon peel.
Have lemonade at almost room temperature.
Mix milk and lemonade together.
Add half of Cool Whip.
Make pie crust with graham cracker pie crust.
Put mixture in pie crust; cool.
When pie is cool, spread the rest of the Cool Whip on top when ready to serve.
Blend together condensed milk, frozen lemonade and Cool Whip. Add pecans.
Fills 3 pie crusts.
Minute Maid lemonade seems to work best.
(This is good with fresh sliced strawberries blended with nuts.)
Top with blueberry pie mix.
Chill before serving.
Let lemonade thaw; mix lemonade, Cool Whip and milk until smooth.
Pour in pie crust.
Put in icebox and let set for 2 hours.
Serve cold.
Whip together the lemonade and the Eagle Brand milk.
Pour mixture into pie crust.
Place in freezer.
Pie is ready to eat when frozen.
ides of a 9-inch pie plate.
Bake in the
od orange color. One 6\" pie pumpkin usually makes one 10
smooth puree.
Recipe for Pumpkin Pie Filling.
1.\tIn
Beat lemonade and milk.
Add Cool Whip and pour into a graham cracker pie crust.
Chill.
Great with fish suppers.
Mix lemonade with milk; add Cool Whip.
Spoon into pie shell. Refrigerate until stiff (2 to 3 hours) before serving.
Mix together milk and lemonade. Slowly stir in whipped topping, then lemon juice. Blend well. Pour into cooked pie shells and refrigerate.
Mix Cool Whip and sweetened condensed milk thoroughly.
Add lemonade mix that has been thawed completely.
This will thicken when lemonade is added.
Be sure to mix well.
Pour into graham cracker pie crusts and refrigerate for 1 hour before serving.