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.
Work together until crumbly.
Put in pie shell.
Add whipping cream.
Add evaporated milk until pie shell is full.
Bake 45 minutes at 400\u00b0.
Stir and bake for 15 minutes more at 350\u00b0.
Bring cream to boil; remove from stove.
Add sugar and flour; stir well.
Pour into an unbaked pie shell and sprinkle with nutmeg.
Bake 1 hour at 350\u00b0.
Mix together.
Pour in unbaked pie shell.
Sprinkle cinnamon on top.
Bake at 350\u00b0 about 35 minutes.
Mix together and put in unbaked pie shell.
Bake for 15 minutes at 425\u00b0, then for 30 minutes at 350\u00b0.
Mix together flour, salt and sugar, then add whipping cream, half and half and oleo.
Cook until it starts to thicken, then pour into unbaked pie shell.
Bake at 325\u00b0 for 1 hour.
Cream together the sugar, brown sugar and egg yolks.
Add salt, flour and cream.
Beat egg whites until near peaks, then add to rest of ingredients.
Bake at 275\u00b0 for 50 to 60 minutes.
Makes two 9-inch pies.
Mix together ingredients, folding in stiffly beaten egg whites last.
Pour into unbaked pie shell.
Bake at 350\u00b0 for 30 minutes, or until knife comes out clean.
>Beat egg whites and cream of tartar until foamy.<
Preheat oven to 375\u00b0.
Melt chocolate and butter together in heavy saucepan over low heat.
Remove the pan from the heat and add sugar, then eggs; beat well.
Pour the filling in unbaked pie crust and bake for 25 minutes or until just set.
Serve warm or cold, with ice cream or whipped cream.
Roll half of pastry to 1/8-inch thickness on a lightly floured surface.
Fit into a 9-inch pie plate.
Set aside.
Mix sugar, flour and egg yolks.
Beat and stir in the sweet milk and melted butter.
Pour all ingredients into 2 unbaked pie shells.
Bake at 350\u00b0 until done.
Then beat egg whites.
Add sugar and cream of tartar to make stiff.
Ice the egg pies and return to oven until brown.
In a two-quart bowl, mix the first 4 ingredients together.
Fold the beaten egg whites in until all are well mixed.
Pour into unbaked pie shell of 9inch pan.
Sprinkle nutmeg on top and bake at 325 degrees for 1 hour.
When taken from oven, filling will seem a little shaky, but when cooled, will be creamy.
Prep time does not include making pie crust.
Beat eggs until light, adding sugar and salt gradually.
Beat mixture well.
Add cream and vanilla.
Add milk last.
Allow about 2 1/2 inches for swelling in freezer can.
Freeze in dasher-type old fashion ice cream freezer.
In a large bowl, cream butter and sugar together. Add beaten eggs, flour, cornmeal and vanilla extract; beat until well blended. Add buttermilk and mix well. Pour into pie shell. Bake at 450\u00b0 for 10 minutes. Reduce heat to 375\u00b0 and bake 35 minutes or golden brown.
Mix cornstarch, sugar, salt and nutmeg.
Add cream; combine well.
Pour into unbaked pie shell.
Dot with bits of butter. When pie is baking, stir with a fork several times to prevent settling.
Bake at 350\u00b0 until filling is set and brown.
Bring syrup to a boil in 1 1/2-quart saucepan; boil gently, uncovered, for 8 minutes and cool 15 minutes. Sprinkle nuts in pie shell. Cream butter; blend in sugar, flour and salt. Add eggs, syrup and vanilla. Mix well. Pour into pie shells. Bake at 350\u00b0 for 40 to 45 minutes or until pie is completely puffed across top and browned. Cool before serving.
Cream butter, sugar, vanilla together.
Add eggs, cornmeal, evaporated milk, and stir together well.
Add vinegar.
Pour into pie shell.
Bake at 425 degrees F for 10 minutes then reduce heat to 300 degrees F for 40 minutes.
Let cool.
Cut and top with whipped cream.
Melt margarine in saucepan.
Keep heat on medium.
Add sugar and stir.
Add cornstarch and stir.
Add milk and stir until it boils.
Remove from heat and stir in vanilla.
Pour immediately into baked pie shell.
Sprinkle with cinnamon and nutmeg.
Cream together sugars and Crisco.
Sift flour, soda and salt together; add to sugar and Crisco.
Add eggs and vanilla.
Mix 3 cups of oatmeal.
Bake at 350\u00b0 for 12 to 15 minutes.
Drop by tablespoonfuls onto cookie sheet.