In small bowl, combine the cornstarch, sugar, and salt.
Put milk into medium heavy-based saucepan, and whisk in egg and cornstarch mix.
Cook over medium heat, whisking constantly; 10-17 minutes.
DO NOT BOIL!
Reduce heat to low if necessary to prevent burning!
After finished cooking, remove from heat and whisk in extracts.
Cool to lukewarm and pour into baked pie crust.
Refrigerate pie until set-- approximately 3-4 hours.
Before you serve the milk pie, sprinkle cinnamon sugar over the top of it.
9 inch oven-proof pie dish by spraying with some
00b0F Spray 9-inch glass pie plate with cooking spray.
vaporated milk and vanilla, mixing until smooth.
Pour into pie shell
oo stiff add more coconut milk. If it is too loose
Lightly grease 4 - 5 inch pie dishes. Place on a baking
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 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.
Beat whipped topping mix with 1 cup milk and vanilla, using large mixer bowl. Beat on high with electric mixer about 6 minutes or until topping thickens and forms peaks. Add remaining milk, pie filling mix and coconut. Blend on low speed. Beat on high speed for 2 minutes, scraping bowl occasionally. Spoon into pie shell. Toast coconut and sprinkle on top of pie. Chill at least 4 hours before serving.
Combine milk, pie filling mix, pumpkin, spices, and whipped topping in a deep, narrow-bottom bowl. Beat at lowest speed of an electric mixer for about 1 minute. Pour filling into cooled pie shell.
Chill until set, about 3 hours.
Combine milk, pie filling mix, pumpkin, spices and whipped topping in a deep, narrow-bottomed bowl.
Beat at lowest speed of electric mixer for 1 minute.
Pour into pie shell.
Chill until set, at least 3 hours.
Garnish with additional topping and pecans, if desired.
Mix pumpkin, vanilla pudding, milk, pie spice, salt and 1/2 container Cool Whip together.
Put in a baked pie shell.
Put the rest of the Cool Whip on the top.
Chill.
Combine pumpkin, milk, pie filling mix and pumpkin pie spice in small mixer bowl; beat at lowest speed of electric mixer until well blended, about 1 minute.
Fold in 2 1/2 cups of the whipped topping.
Spoon into crust.
Freeze until firm, about 4 hours. Top with remaining whipped cream.
Mix all ingredients, except the pie crust.
Pour into the unbaked pie shell.
Bake at 300\u00b0 for 1 hour, or until lightly browned.
Cool before serving.
Cook carrots until tender (30 minutes); drain.
Puree in blender until smooth.
Combine eggs, sweetened condensed milk, pie spice and salt in bowl.
Add carrots.
Mix well and turn into pastry shell.
Mix brown sugar and butter; stir in pecans. Sprinkle evenly over pie.
Cover edge of pie with foil.
Bake at 375\u00b0 for 25 minutes.
Remove foil.
Bake additional 20 to 25 minutes.
Makes 8 servings.
Very good; tastes like pumpkin pie.
Combine milk, pie filling mix, pumpkin, spice and whipped topping in a deep narrow bottom bowl.
Beat at lowest speed of electric mixer for 1 minute.
Pour into cooled pie shell.
Chill until set, at least 3 hours.
Garnish with additional whipped topping and pecans, if desired.
Combine pumpkin, milk, pie filling and pumpkin pie spice in a mixing bowl. Beat at lowest speed. Mix until well blended, about 1 minute. Fold in 2 1/2 cups of whipped topping. Spoon into crust. Freeze until firm, about 4 hours. Top with remaining whipped topping.
Combine pumpkin, milk, pie filling mix and pumpkin pie spice in mixer bowl. Beat at lowest speed until well combined, about 1 minute. Fold in 2 1/2 cups of Cool Whip. Spoon into crust and freeze until firm, about 4 hours. Top with remaining Cool Whip.
Combine sugar, flour, & salt in saucepan. Stir in milk gradually & cook 2 minutes over medium heat until bubbly. Stir constantly. Remove from heat. Stir hot mixture into slightly beaten egg yolks. Cook for 2 minutes longer. Add butter
& 1 tsp. vanilla, mixing well. Pour into baked pie shell.