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.
efrigerate until set. Garnish with mint if desired.
pour into baked pie crust and place pie in refrigerator while you
he egg whites into the mint and egg yolk mixture a
od orange color. One 6\" pie pumpkin usually makes one 10
smooth puree.
Recipe for Pumpkin Pie Filling.
1.\tIn
p side of 9-inch pie plate.
Pour milk into
br>BANANA CREAM PIE.
Follow Vanilla Cream Pie recipe as directed except
Combine the crushed sandwich cookies and the softened butter in a large bowl; mix well. Press cookie mixture into the bottom of a 9 inch pie pan.
Place the marshmallows and milk in a large, microwave safe bowl. Microwave on High for 3 minutes. Stir to combine. Allow marshmallow mixture to cool for 10 minutes. Stir in mint liqueur; cool completely, about 20 minutes.
Use an electric mixer to beat cream until lightly whipped. Stir into cooled marshmallow mixture. Pour into prepared pie pan and refrigerate until firm, 3 to 4 hours.
Combine sugar, cocoa and cornstarch in a medium-size saucepan. Add milk, mixing until smooth.
Cook until mixture boils, stirring constantly.
Boil 2 minutes.
Add small amount of cornstarch mixture to egg yolk mixture; mix well.
Add this mixture back to cornstarch mixture.
Cook until mixture boils. Add mint.
Pour into cooked pie crust.
Refrigerate for 4 hours or until set.
Combine chocolate morsels and butter in a saucepan; cook over low heat until melted.
Remove from heat; gradually add to cereal; stir well.
Line a 9-inch pie plate with aluminum foil; place a circle of wax paper over foil in bottom of pie plate.
Press cereal mixture evenly into pie plate.
Cool.
Invert crust on the back of another 9-inch pie plate; remove foil and wax paper. Return crust to original pie plate.
Bake pie shell according to directions on package.
Melt chocolate bars and spread into bottom of baked pie crust.
Mix cream cheese, white chocolate pudding, and milk together in mixing bowl.
Add 1/2 of Cool Whip.
Then add
mint flavor, and food color until desired color.
Pour over chocolate in pie shell.
Top with remainder of Cool Whip.
Chill for 30 minutes.
In the graham cracker pie crust:
Mix cookies and hot water. Spoon into crust and gently spread to cover bottom.
Beat cream cheese until smooth, beat in sugar, milk, peppermint extract; fold in whipped topping.
Divide mixture in half.
Stir food coloring into one-half until evenly colored.
Fill pie crust with alternate drops of white and green whipped topping mixture.
Smooth top of pie with spatula.
Chill 3 hours.
Mix cookies and hot water.
Press on bottom of pie crust. Beat cheese until smooth.
Add sugar, milk and peppermint extract. Beat until smooth.
Mix cheese mixture with Cool Whip. Divide Cool Whip in half.
Stir food coloring in 1/2 of the Cool Whip until evenly colored. Fill pie crust with alternate spoonfuls of white and green Cool Whip.
Smooth top of pie with spatula. Chill 3 hours.
Mix together cookie crumbs and butter; press into 9-inch pie plate to make crust.
Freeze 1 hour.
Spread ice cream in an even layer.
Freeze 8 hours.
Spoon whipped cream over top.
Garnish with candies.
Serve immediately.
Serves 8.
Mix cookies and hot water.
Spoon into crust and gently spread to cover bottom.
Beat cream cheese until smooth.
Gradually beat in sugar, milk and peppermint extract.
Fold in whipped topping. Divide mixture in half; stir in food coloring in one half until evenly colored.
Fill pie crust with alternate dollops of white and green mixtures.
Smooth top of pie with spatula.
Chill 3 hours.
Dissolve chocolate over hot water; set aside to cool.
Cream butter and sugar until smooth.
Add unbeaten eggs, one at a time; beat until smooth.
Add chocolate and mint flavoring.
Pour into a baked pie shell and bake until done; cool.
Place in refrigerator and chill.
Pour milk into a large bowl.
Add pudding mix.
Beat, until well blended, for 1 minute.
Let stand 5 minutes.
Fold in whipped topping, chopped candies and mint flavoring.
Spoon into crust and chill.
Combine the sugar, cocoa, flour, and salt in a heavy saucepan. Mix well, using the back of a spoon to break up any small lumps of flour or cocoa. Add the yolks and gradually stir in the milk until the mixture is smooth. Place over medium to medium high heat and cook, stirring constantly, for about 5 minutes or until the mixture thickens. Remove from heat and stir in vanilla and butter. Pour into baked pie crust and top with meringue. Bake according to meringue recipe used for coconut cream pie.