or several hours.
Notes: Millionaire Pie can be garnished with a
Cream together the powdered sugar and butter with a mixer. Add egg and.
vanilla. Mix on high speed until fluffy, at least 5 minutes. Spread in the.
bottom of the two pie shells and chill.
Fold pineapple into the cool whip.
Spread cool whip mixture over the mixture in the pie shells and chill again. Top with maraschino cherries.
Cut this pie into 8 slices each because it is REALLY rich!
Cream 2 cups powdered sugar and butter with electric mixer until fluffy.
Add eggs, salt and vanilla.
Beat until light and fluffy.
Spread mixture evenly into baked pie crusts.
Chill.
Whip cream until stiff.
Blend in powdered sugar; fold in pineapple and pecans.
Spread mixture on top of filling and chill thoroughly.
Combine all ingredients and pour into pie crust.
Refrigerate 4 to 5 hours.
Serve.
9 inch oven-proof pie dish by spraying with some
Beat milk lightly and add lemon juice, pecans, coconut and pineapple.
Fold together with all of Cool Whip.
Fill pie crust. Add cherries to top of pie and chill.
Mix Eagle Brand milk and lemon juice.
Blend in rest of ingredients.
Pour into pie crust.
Put pie in freezer.
When ready to serve, remove and defrost before serving.
Cream together first five ingredients.
Pour evenly into pie crusts.
Mix Cool Whip, pineapple and pecans together.
Pour evenly into pie crusts (on top of creamed mixture).
Refrigerate until served.
Preheat oven to 325\u00b0.
Toss together coconut, chocolate chips and pecans.
Place in pie shell.
Mix sugars, salt and margarine. Beat in corn syrup and vanilla.
Gently fold eggs into sugar mixture.
Pour evenly over ingredients in pie shell.
Bake 55 to 65 minutes or until deep golden brown on top and nearly set in the center.
Cool at room temperature.
Cream the sugar and softened butter.
Add egg, vanilla and salt.
Beat smooth.
Spread mixture in baked pie crust shell. Chill.
Combine whipped topping, pineapple, pecans, milk and cherries.
Spread evenly over chilled filling.
Chill pie.
Mix ingredients well and put in baked cool pie shell or vanilla wafer crust.
When ready to serve, top with Cool Whip or whipped cream.
Mix all ingredients together, then pour into pie shell.
Top with Cool Whip and chill for 2 hours, then serve.
Cream powdered sugar and oleo.
Add eggs, salt and vanilla. Beat until light and fluffy.
Spread mixture evenly into pie crusts.
Then chill.
Whip the cream until stiff.
Blend in powdered sugar.
Fold in pineapple and pecans.
Spread over top of base mixture and chill thoroughly.
Cream together powdered sugar and butter with electric mixer. Add eggs, salt and vanilla.
Beat until light and fluffy. Spread mixture evenly into 2 baked pie crusts and then
chill the pies. Whip cream until it is stiff.
Blend in powdered sugar.
Fold in pineapple and pecans.
Spread this mixture on top of base mixture and chill pies thoroughly.
Makes 2 (9-inch) pies.
Cream sugar and oleo.
Add egg, salt and vanilla.
Mix until light and fluffy.
Spoon mixture into pie crust.
Chill.
Whip the cream until stiff.
Blend in nuts and pineapple.
Spoon over pie and chill thoroughly.
Decorate top with halved maraschino cherries if desired.
Mix ingredients together and pour into unbaked pie shell and bake for 5 minutes at 425\u00b0.
Reduce heat to 325\u00b0 and bake for 50 to 60 minutes or until done.
Cream together sugar and margarine.
Add eggs, salt and vanilla.
Mix until light and fluffy.
Spoon mixture evenly into pie crusts, chill.
Whip cream until stiff.
Blend in pineapple and nuts.
Spoon on top of chilled egg mixture and chill thoroughly.
Makes 2 pies.
This is very rich.
In large bowl, mix lemon juice and milk until thickened.
Add pineapple and nuts.
Mix well.
Add sugar to whipped cream and fold into mixture.
Pour into baked pie crust.
Refrigerate.
Combine
ingredients and stir well.
Pour in pie crusts and refrigerate
approximately
12 hours.
Makes 2 pies.
One sixth of a pie contains 523 calories.
Combine ingredients and stir well.
Pour in pie crusts and refrigerate approximately 12 hours.
Makes 2 pies.