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.
Using an electric mixer on low speed, beat puddings, milk and cream cheese until smooth. Change to medium-high speed and continue beating for another 2 minutes. Pour into pie crust. Top filling with banana slices (you should get about 2 layers of bananas slices).
Spread cool whip on top of pudding mixture. Drizzle light streams of chocolate syrup haphazardly over top. Do the same with the caramel syrup. Chill pie at least 4 hours before serving.
Pour half and half into large mixing bowl.
Add pie filling mix and instant coffee.
Beat with wire whisk 1 minute.
Let stand 5 minutes.
Fold in whipped topping.
Spoon into crust.
Freeze until firm (about 6 hours).
Remove from freezer.
Let stand 10 minutes to soften.
Top with fudge sauce.
Store in freezer.
use directions on back for the chocolet pudding.
pour crushed grahm crackers, pudding, and gummy worms into bowl.
pour the mixture into pie crust.
be sure none of the worms are visable.
refrigarate untill ready to serve.
Crush wafers and add butter.
Mix well. Press into a 9-inch pie plate. Cover with softened coffee ice cream. Top with cold fudge.
(Tip:
It helps to place fudge sauce in the freezer for awhile to make the spreading easier.) Store Mud Pie in the freezer for approximately 10 hours.
Crush wafers and add butter.
Mix well.
Press into 9-inch pie plate.
Cover with soft coffee ice cream.
Put into freezer until ice cream if firm.
Top with cold fudge sauce.
Store mud pie in freezer approximately 10 hours.
Top with whipped cream and slivered almonds.
Crush wafers and add butter. Mix well.
Press into 9-inch pie plate. Cover the soft coffee ice cream.
Put into freezer until ice cream is firm. Top with cold fudge sauce.
Return to freezer for at least 10 hours before serving.
Slice Mud Pie into eight portions and serve on a chilled dessert plate with a chilled fork. Top with whipped cream and slivered toasted almonds.
Put it in a pan that is teeny-tiny.
You sit in the sun and when it is hot, I think it will turn into a pie.
od orange color. One 6\" pie pumpkin usually makes one 10
smooth puree.
Recipe for Pumpkin Pie Filling.
1.\tIn
br>BANANA CREAM PIE.
Follow Vanilla Cream Pie recipe as directed except
Pour milk into large mixing bowl.
Add pie filling.
Mix instant coffee.
Beat with a wire whisk for 1 minute; let stand for 5 minutes.
Fold in whipped topping.
Spoon into crust. Freeze until firm, for about 2 hours.
Top with fudge sauce and serve.
Melt chocolate and mix with condensed milk.
Pour mixture into pie crust.
Top with pecans.
In a separate bowl, mix cold milk with pudding mix.
Spoon 1 1/2 cups of the pudding mixture over the pecans in the pie crust.
To the remaining pudding, add half of the Cool Whip.
Mix and spoon into the crust.
Top with the remaining Cool Whip.
Refrigerate 3 hours.
Makes 10 servings.
Let ice cream stand at room temperature until softened.
Spread Coffee ice cream into pie shell, and place the pie shell back into the freezer for 4 hours.
Warm Hot Fudge Sauce, remove pie from freezer, and pour over ice cream.
Top with some whipped cream.
Garnish pie as a whole, or individual pieces, top with slivered almonds.
75\u00b0.
In a pie plate, mix together rich chocolate
Pour half and half into large mixing bowl.
Add pie filling mix and instant coffee.
Beat with wire whisk 1 minute.
Let stand 5 minutes.
Fold in whipped topping.
Spoon into crust.
Freeze until firm (about 6 hours).
Remove from freezer.
Let stand 10 minutes to soften.
Top with fudge sauce.
Store in freezer.
In a large bowl with mixer at medium speed, beat cream cheese and mayonnaise until smooth; gradually beat in sugar.
Beat in eggs, one at a time; beat in chocolate and vanilla until smooth. Pour into pie crust.
Place on cookie sheet.
Bake in 350\u00b0 oven 30 to 35 minutes or until set (when silver knife inserted in center comes out clean).
Chill 4 hours.
Serve with whipped topping if desired.
Set aside.
To Build Pie: Preheat oven to 350\u00b0
In a bowl, stir slightly softened ice cream until smooth. Spoon ice cream into pie crust an cover with inverted lid.
Place pie in freezer until hard (several hours).