ntil melted; pour into baked pie crust and place pie in refrigerator while you
Sift flour, sugar and cocoa together; add enough milk to stir.
Add egg yolks, beat well with electric mixer.
Add rest of milk.
Cook 5 minutes on high power in microwave.
Stir melted butter and vanilla.
Cook additional 5 minutes and stir. Microwave watts may vary cooking time.
You want filling to be thick.
Pour into baked pie crust.
oat well. Pour mixture into pre-baked pie crust and place in fridge. Using
In med heavy saucepan, combine flour, sugar, yolks and half and half.
Cook and stir until mixture comes to a boil.
Boil for 1 minute.
Add butter and vanilla.
Place half the bananas in bottom of baked pie crust.
Pour half the filling over bananas.
Repeat layers.
Cover with wax paper and chill.
Whip the cream on high until stiff.
Beat in the sugar.
Pile on top of pie.
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.
ixture evenly over bottom of baked pie crust, set aside to cool completely
ell.
Place filling in baked pie shell.
In a small
Beat eggs, sugar, flour and salt until completely blended.
Add butter and buttermilk.
Add lemon flavoring.
Blend and pour into pie crust.
Sprinkle with powdered sugar.
Bake at 325\u00b0 until done.
Preheat oven to 450 degrees F.
Prick the bottom and sides of the pie crust with a fork and cook on lower shlef in oven until pale golden brown, about 8 to 10 minutes, then lower oven temperature to 325 degrees F.
Meanwhile, whisk together the pumpkin puree, sugars, and eggs until smooth.
Whisk in milk, molasses, spices, vanilla, and salt.
Pour mixture into the pre-baked pie crust and bake at 325 degrees F until the center is set, about 55 minutes.
Let cool completely before serving.
aisins, and pour into prebaked pie crust. Spread with meringue.
MERINGUE
Bake pie crust according to package directions and let cool. Combine water and cornstarch and stir until dissolved.
Add dry jello and sugar.
Bring to a boil, stirring constantly.
Set aside and cool.
After cooled, add sliced strawberries and pour into cooled crust.
Top with Cool Whip.
Chill several hours.
Keep refrigerated.
Stir together the cornstarch, Karo syrup and water.
Put on stove and cook until clear.
Cook 1 to 2 minutes.
Add sugar-free jello and cook 2 minutes on low heat.
Use 6 packets of Equal in 1 quart of fresh or frozen strawberries.
Combine with cornstarch mixture and put in baked pie crust.
Put Cool Whip on top when cool.
Place in refrigerator.
Crush 1 1/2 cups berries.
Cook with water to boil 2 minutes. Put through sieve.
Blend sugar and cornstarch and blend into berry juice.
Cook over medium heat until thick.
Add color. Cover bottom of pie crust with thick juice.
Place berries, stem down, over juice.
Cover with remaining mixture.
Refrigerate.
ver the bottom of the pre-baked pie shell.
Crush strawberries slightly
ixture; spoon evenly into prepared pie crust; cover and refrigerate 6 to
Put raisins and water in 2-quart saucepan.
Cover and cook until all liquid is absorbed.
Raisins will be plump.
Add remainder of ingredients, mixing well.
Bring to a gentle boil and cook to a whipped cream consistency.
Let cool slightly and pour into baked pie crust.
Top with meringue, using whites from eggs in recipe.
Brown slightly and serve warm or chilled.
Beat eggs, sugar, flour and salt until completely blended.
Add butter and buttermilk.
Add vanilla and blend well.
Pour into pie crust and sprinkle with nutmeg.
Bake at 325\u00b0 until done.
Mix milk, juice, Cool Whip, pecans and pineapple well and pour into 2 pre-baked pie shells. Chill until set.
Slice bananas on cooled pie crust (use Skeeter's Pie Crust recipe).
Combine milk and pudding; mix well.
Beat in vanilla ice cream.
Pour over bananas.
Top with Cool Whip and sprinkle pecans on top or just leave plain.
Refrigerate for at least 1 hour before serving.
Place strawberries in baked pie crust.
In a medium sauce pan combine sugar, flour, jello, and water.
Cook, stirring constantly, on medium heat until mixture thickens.
Pour mixture over strawberries in pie crust.
Let cool and frost with whipped topping.