Taco Pie Crust.
In a sauce
Make 2 double pie crust recipes.
Line an oblong shallow
To make the pie filling:
Fry the onions
Mix all ingredients slowly, reserving 1/2 of whipped topping for pie topping.
Refrigerate at least 2 hours.
rust for a double crust pie.
Set aside.
In
Combine cream cheese, lemon juice, pudding mix and condensed milk.
Hand mix until smooth and creamy.
Pour half of mixture into each pie crust.
Put half of topping on each pie.
Chill and serve.
Combine the flour, sugar, cornstarch and salt in a saucepan and gradually stir in water.
Cook, stirring continuously
until thickened.
Gradually stir in the beaten egg yolks.
Then put back on low heat and cook, stirring every two minutes.
Stir in lime juice, butter and rind.
Cool slightly.
Pour into baked pastry shell and cool.
Add meringue topping.
Brown in oven.
Heat oven to 350\u00b0.
Bake pie shell until golden brown.
Let cool in a bowl.
Melt cream cheese.
Add sugar and vanilla.
Mix. Add sour cream.
Fold in Cool Whip; fill in pie shell.
Put in refrigerator for 2 to 3 hours.
Put fruit topping on and serve.
Cream first 3 ingredients together.
Fold in chopped pecans. Spoon topping over frozen pie.
Bake at 400\u00b0 for 35 to 40 minutes until lightly browned and bubbly.
Combine sugar and cornstarch in saucepan; stir in orange rind and juice. Bring to a boil, cook, stirring constantly, for 1 minute. Remove from heat. Add rhubarb and strawberries; stir gently. Spoon into pastry shell.
TOPPING: Combine flour, brown sugar and quick cooking oats in a bowl and then cut in 2 tablespoons margarine with a pastry blender until mixture resembles coarse meal. Sprinkle over rhubarb mixture.
Bake at 400F for 30 minutes.
Cool completely on wire rack.
Heat milk over medium heat.
Meanwhile, combine sugar, cornstarch and salt.
Gradually stir into milk until mixture is smooth and comes to a boil.
Boil 1 minute, stirring constantly. Remove from heat.
Stir in half the egg yolks; pour mixture into remaining egg yolks and mix well.
Return to heat and boil for 1 minute, stirring constantly.
Remove from heat; stir in butter and vanilla.
Pour into 9-inch pie shell filled with sliced bananas. Chill until firm.
Spread with Banana Pie Topping.
Bake pie shell for 5 minutes. Slice tomatoes in bottom of pie shell. Add onions on top of this.
Add bacon on top of the onions. Mix mayonnaise and cheese together.
Add this for pie topping. Bake at 350\u00b0 for 30 to 45 minutes.
Cook pie shells or use graham cracker shells.
Blend cream cheese and sugar until smooth.
Add Cool whip and bananas, sliced; mix together.
Add to pie shell and top with favorite pie topping.
Mix peanut butter and sugar until crumbly; put in bottom of crust. Save some for pie topping.
Soften cream cheese at room temperature.
Combine cream cheese, sugar, vanilla, sour cream and Cool Whip in bowl.
Beat with electric mixer until smooth.
Pour mixture into graham crust and chill for 2 hours.
Immediately before serving, cover with cherry pie filling.
Slice tomatoes in bottom of pie shell.
Add onions on top of tomatoes.
Add bacon on top of onions.
Sprinkle a little cheese on top of bacon.
Continue another layer as before.
Mix mayonnaise and cheese together; add mixture for pie topping.
Bake at 350\u00b0 for 30 to 40 minutes.
Serves 6.
Beat cream cheese until smooth.
Slowly add milk and vanilla. Continue to beat.
Stir in lemon juice.
Pour into pie crust. Refrigerate for 2 to 3 hours.
Top with canned strawberries, blueberries or fresh fruit.
Place lavender, vanilla and sugar in a blender and blend till powdery. Let sit till powder smoke dies down.
Beat cream cheese till creamy add sugar and lemon juice mix inches.
Fold in whipped cream.
Pour into crust and chill at least 4 hours.
Top with fresh fruit, lemon curd Recipe #61278, fruit pie topping Recipe #174446.
hem into the unbaked pie shell.
Prepare Topping: Combine flour and
ven to 425*.
Let pie crust stand at room temperature