25.
Prepare Sweet Potato Filling: Combine mashed sweet potatoes, sugars
urface with flour. Unroll 1 pie crust at a time, refrigerating
baked) 9\" pie crust.
Top pie with meringue (recipe to follow).
Mix pineapple and butter pecan pie filling together.
Pour in pie crust.
Top with Cool Whip.
Sprinkle with nuts and refrigerate.
Mix
oleo,
flour
and\tnuts
together.
Press\tin
8 x 12-inch
or 7 x 10-inch Pyrex oblong dish (bottom only).
Bake for 20
minutes at 325\u00b0 (do not brown).
Let cool.
Mix cream cheese and
powdered
sugar
together and spread mixture over crust. Cover with your favorite chocolate pie filling recipe. Top with Cool Whip and refrigerate.
Preheat oven to 350 degrees F.
Mix eggs and sugar.
Stir in the breakfast syrup and melted butter.
Stir in the pecan halves.
Line a 9-inch pie pan with the pie dough.
Pour in the pecan pie filling mixture.
Bake for 25 minutes with edges covered with foil.
Remove foil from the edges and bake for another 25 minutes (you can insert a knife and have it come out clean).
Cool on a wire rack.
50 degrees.
For pie filling:
Combine all filling ingredients except pecans
25\u00b0F.
Sweet Potato Filling:Combine mashed sweet potatoes, sugars
he crust.
Press the pie crust into a 9 inch
ntil well combined. Pour over pecan pie filling and place springform pan on
o 325\u00b0.
Thaw pecan pie according to package directions.
cool completely.
MAKE THE FILLING: Whisk together the brown sugar
>Roll out the Perfect Pie Dough on a well-floured
Pie Filling:
Bake pecans at 350\
br>Set aside.
MAKE PIE FILLING::.
Preheat oven to 350
Combine egg, pie filling and salt.
Add corn syrup, pecans and vanilla.
Pour into a pie shell.
Bake at 425\u00b0 for 10 minutes. Reduce oven temperature to 325\u00b0.
Bake for 45 to 50 minutes longer or until set.
hile preparing the pot pie filling recipe. When the pot pie filling is ready, arrange
Prepare and cook cake as directed on mix.
Let cool completely.
Spread Cool Whip on top of cake; top with cherry pie filling.
Sprinkle with chopped walnuts.
Fresh fruit can also be substituted for pie filling.
Mix margarine, brown sugar and pecans together and pour into unbaked pie shell; bake at 400\u00b0 until pie shell is golden brown and praline mixture is bubbly.
Remove from oven and set aside to cool.
Add the butter pecan pie filling to 1 cup cold milk and mix until thick.
Fold in Cool Whip and pour mixture into cooled pie shell.
Refrigerate for 2 to 3 hours.
mall bowl mix the apple pie filling, brown sugar and cinnamon; stir