First, whip up your pie crust.
Next, mix sugar, brown sugar, salt, corn syrup, butter, eggs, and vanilla together in a bowl.
Pour chopped pecans in the bottom of the unbaked pie shell. Pour syrup mixture over the top. Bake pie at 350\u00b0 for 50 minutes, being careful not to burn pecans and crust.
Allow to cool for several hours or overnight. Serve in thin slivers.
Prepare Nut Cookie Crust.
Heat oven to 425\
Prepare nut cookie crust.
Heat oven to 425\u00b0.
Beat eggs slightly in large bowl; stir in pumpkin, brown sugar, cinnamon, salt, cloves, ginger and nutmeg until smooth; gradually stir in evaporated milk.
Pour into crust.
Cover edge with 2 to 3-inch strips of aluminum foil to prevent excessive browning.
Bake 15 minutes.
Reduce oven to 350\u00b0.
Bake until knife inserted near center comes out clean, 45 to 55 minutes longer.
Cool pie completely.
Preheat oven to 375 deg F.
Whisk eggs; add rest of ingredients.
Warm pie crust in oven until hot to touch, letting custard stand at room temperature.
Pour mixture into crust and bake till center of filling seems set but quivery, like gelatin, when the pan is nudged, 35-45 minutes.
Let cool completely on a rack before slicing!
Refrigerate for up to one day.
Serve cold, at room temp, or slightly warmed, with whipped fresh cream.
ENJOY!
*MEAN CHEF's pie crust recipe is one of the best
Combine the milk and brown sugar in a double boiler; cook until thick.
Pour in prepared pie crust.
Top with whipped topping and nuts if desired.
he starter for your favorite recipe and reserve one cup for
Bake your favorite pie crust recipe or frozen pie crust.
Over medium heat on top of stove, add all ingredients and stir constantly until mixture coats the spoon.
(Mixture will be thick and stiffen as it cools in pie crust.)
Pour the mixture into the pie crust.
Top with meringue or Cool Whip.
(See Meringue recipe in this section.)
Peel and chop apples.
Add all other ingredients and mix well. Put pie crust in pie dish.
Pour mixture into pie crust.
Cover with second pie crust.
Poke holes or cut middle for steam to escape.
Bake at 400\u00b0 for 35 to 40 minutes.
ice flour. Roll out the pie crust very very thin (about 6x12
Mix
all
ingredients and pour in pie crust.
(I always bake my pie crust for 5 minutes before adding the pie filling so the crust will be flaky.) Bake at 350\u00b0 for 1 hour.
ne minute.
Allow refrigerated pie crust to come to room temperature
Make and arrange pie crust.
Brown meats.
Drain excess fat. Add spices.
Mix well.
Add mashed potatoes to meat mixture until thick consistency.
Cover pie with pie crust.
Bake at 350\u00b0 until pie is golden brown.
Combine beef, bread crumbs, eggs, Worcestershire sauce, milk and salt in a large bowl.
Set aside.
Line a 9 x 5 x 3-inch pan with a pie crust, overlap the rim.
Spoon half of the meat mixture. Top with hard-cooked eggs.
Cover with the remaining meat mixture and pat smooth.
Place pie crust on top of meat, flute (pinch together) top and bottom crust.
Cut out a small circle in the center of the pastry.
Brush with egg yolk mixed with water. Bake at 350\u00b0
for 2 hours.
Chill.
Unmold and slice.
aurie's My No Roll Pie Crust Recipe #51537 51537 according to directions
Mix together in large bowl flour, sugar and salt.
Add Karo, water, butter and vanilla and beat until smooth.
Pour into 10-inch pie crust.
Top with pecan halves (or nut pieces).
Bake at 325\u00b0 for about an hour until silver knife inserted in center comes out clean.
I usually make two at a time.
One is gone in no time.
If using a ready made pie crust that is fine but if not you need to make the pie crust first.
For filling, in a mixing bowl combine pumpkin, sugar, cinnamon, ginger, and nutmeg.
Add eggs.
Beat lightly with a rotary beater or fork just until combined.
Gradually stir in evaporated milk and milk; mix well.
Place the pastry-lined pie plate on the oven rack.
Carefully pour filling into pastry shell.
To prevent overbrowning, cover edge of the pie with foil.
Bake in a 375 degree oven for 50 minutes.
Heat oven to 450\u00b0F
Fit pie crust into a 9 inch pie plate.
Prick with a fork and crimp edges.
Bake about 11 minutes or until golden brown.
Cool completely.
In a large bowl, beat 1 cup of the brown sugar and the flour, butter and walnuts together until crumbly, set aside.
Arrange half of the apple slices in crust.
Sprinkle remaining 1/4 cup of sugar on top.
Add remaining apple slices and top with crumb mixture.
Reduce oven heat to 350F and bake pie 1 hour or until browned.
Preheat oven to 350\u00b0.
Prepare pie crust.
In medium pan, over low heat, heat chocolate with butter or margarine just until melted; remove from heat.
Add sugar and next 6 ingredients with hand beater or wire whisk; beat until well mixed.
Stir in walnuts.
Pour mix into unbaked pie crust.
Bake 45 to 55 minutes, until filling is puffed.
Cool.
Serve topped with ice cream or Cool Whip.
Mix all canned ingredients and pour into pie crust.
Top with remaining pie crust.
Bake until crust is golden brown at 375\u00b0. Let set about 15 minutes before serving.