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 325 degrees F (165 degrees C).
Place pecans in bottom of pie shell.
Combine melted butter, coconut, salt, water, flour, sugar, and slightly beaten eggs. Pour filling over pecans in crust.
Bake for 45 minutes, or until golden brown. Cool before serving.
In small mixer bowl, combine cream cheese and sugar. Gradually add milk, beating until mixture is smooth.
Stir in macaroon crumbs, dates and pecans.
Beat cream just to soft peaks. Fold whipped cream into cheese mixture.
Turn into pie shell. Chill until firm.
Garnish with orange.
Preheat oven TO 375\u00b0.
Beat egg yolks and salt together.
Add sugar, 1/2 cup at a time, until blended.
Beat in milk, butter, lemon juice and almond extract.
Beat egg whites until stiff.
Fold beaten egg whites and coconut into egg yolk mixture.
Pour filling into pie crust shell.
Bake for 30 minutes or until knife inserted near rim comes out clean.
Cool.
A mouthwatering pie for coconut lovers that separates into a macaroon crust and creamy filling as it bakes.
Preheat oven to 375\u00b0.
Pour pie filling into the unbaked pie shell.
Beat together egg and evaporated milk.
Add sugar, flour, salt, almond extract and vanilla.
Beat until smooth.
Stir in coconut.
Pour over pie filling.
Bake at 375\u00b0 for 40 to 45 minutes or until puffed and light brown.
Cool before serving.
Preheat oven to 325 degrees F (165 degrees C). Press pie crust pastry into a 9-inch pie pan.
Beat sugar, eggs, and salt together in a bowl until smooth. Mix coconut, butter, milk, and flour together in a separate bowl; stir coconut mixture into sugar mixture. Pour mixture into the pie crust.
Bake in the preheated oven for 1 hour. Allow to cool completely for pie to fully set up.
od orange color. One 6\" pie pumpkin usually makes one 10
smooth puree.
Recipe for Pumpkin Pie Filling.
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Sprinkle pecans over bottom of pie shell.
Combine remaining ingredients; pour into pie shell.
Bake in slow oven (325\u00b0) until golden brown and almost set, about 45 minutes.
Cool.
Preheat oven to 375\u00b0.
Pour pie filling into the unbaked pie shell (deep pie shell works best).
Beat together egg and evaporated milk.
Add sugar, flour, salt, almond extract and vanilla.
Beat until smooth.
Stir in coconut.
Pour over pie filling.
Bake at 375\u00b0 for 40 to 45 minutes or until puffed and light brown.
Cool well before serving.
Beat sugar, salt and eggs until mixture in a lemon color.
Add butter and flour; blend well.
Add milk and one cup of coconut.
Pour into the pie shell; top with remaining coconut.
Bake at 325 degrees for an hour.
Beat egg, evaporated milk, sugar, flour, salt, vanilla and almond extract.
Beat until smooth.
Pour pie filling into pie crust, then pour beaten mixture over pie filling.
Bake at 375\u00b0 for 30 minutes or until middle is firm.
br>BANANA CREAM PIE.
Follow Vanilla Cream Pie recipe as directed except
Pour pie filling in unbaked pie shell.
Beat together egg and evaporated milk.
Add sugar, flour, salt, almond, and vanilla extract, beat until smooth.
Stir in coconut.
Pour over pie filling.
Bake at 375, 40-45 minutes until puffed and light brown.
Cool before serving.
Line
pie
pan
with pastry.
Place apples in pan.
Mix 1/2 cup sugar, flour and salt.
Sprinkle over apples. Dot with 1 tablespoon
butter.
Bake
at 350\u00b0 for 20 minutes.
Combine 1/2 cup sugar,
1
tablespoon
butter,
egg, milk and coconut. Sprinkle over hot pie.
Bake 30 minutes more.
Set oven for 375\u00b0.
Line 9-inch pie pan with pastry.
Add salt to egg yolks; beat until thick.
Add sugar, 1/2 cup at a time, beating well after each addition.
Add milk, butter or margarine and lemon juice; blend well.
Fold in coconut and stiffly beaten egg whites.
Turn into pie shell.
Bake 50 minutes or until knife inserted comes out clean.
Preheat oven to 375\u00b0.
Beat egg yolks and salt together.
Add sugar 1/2 at a time.
Blend well.
Beat in milk, butter, lemon juice and almond extract.
Beat egg whites until stiff.
Fold egg whites and coconut in egg yolk mixture.
Pour filling into frozen pie shell.
Bake 35 minutes.
Beat egg yolks and salt together.
Add sugar, 1/2 cup at a time; blend well.
Beat in milk, butter, lemon juice and almond extract.
Beat egg whites until stiff.
Fold egg whites and coconut into egg yolk mixture.
Pour into frozen pie shell.
Bake on cookie sheet at 375\u00b0 for 30 minutes or until knife inserted in rim comes out clean.
Beat sugar, eggs and salt until mixture is lemon-colored.
Add melted butter and flour.
Blend well.
Add milk and fold in 1 cup coconut.
Pour into pie shell, top with remaining coconut.
Bake in slow oven (325\u00b0) about 60 minutes.