icrowave-safe bowl, place chocolate and butter.
Microwave at High
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!
Combine all ingredients and mix well with mixer.
Spoon into a graham cracker pie crust.
Chill and serve.
Preheat oven to 325 degrees.
Beat cream cheese, sugar and vanilla on medium speed until well blended.
Add eggs; mix just until blended and pour into Oreo pie crust.
Bake for 35-40 minutes until center is about set.
Cool for 45-60 minutes.
While cooling, microwave caramels and milk for 3 minutes on high or until melted. Pour caramel over cooled cheesecake.
Sprinkle chocolate chips and pecans on cake.
Refrigerate for at least two hours.
Combine mixed vegetables and cream of chicken soup.
Add chicken to mixture.
Place one pie crust in the bottom of a casserole dish (about the same size as the pie crust).
Pour mixture over crust.
Place the other pie crust on top.
Cook at 375\u00b0 until crust turns brown.
he sugar, cornstarch, salt, flour and cinnamon. Mix thoroughly. Combine the
Prepare pie crust per instructions on box.
Cook chicken or meat.
Boil veggies separately or microwave.
Combine cooked meat and veggies in single layer of pie crust.
Add 1/2 cup gravy with 1/2 cup water; add to pie.
Cover with remaining crust according to box and bake at 350\u00b0 oven until golden brown.
Top with cream of chicken or mushroom soup.
Heat oven to 350 degrees F. In large bowl whisk or stir together all ingredients except pie crust; mix until well blended.
Unroll pie crust; press into 9-inch pie pan. Crimp edges as desired. Pour sweet potato mixture into pie crust. Bake 40 to 45 minutes or until knife inserted in center comes out clean, covering crust with foil if it browns too quickly. Cool completely. Serve immediately or refrigerate.
Preheat oven to 350\u00b0.
Put pie crust into pie pan as directed on package.
Combine all other ingredients (except vegetables, etc.)
in mixing bowl and mix lightly.
Add vegetables, bacon, meats, etc., if desired.
Pour into crust.
Mixture will look lumpy due to Cheddar cheese.
Put in oven and bake 55 to 60 minutes.
Quiche should have a slight brown coating when cooked completely.
Place pie crust in quiche pan or pie pan.
Mix mayonnaise, milk, eggs and cornstarch until smooth.
Add the remaining ingredients and pour into pan.
Bake at 350\u00b0 for 35 to 40 minutes. Guaranteed every time!
Follow directions for pudding on package.
Pour into pie crust.
(You may make a graham cracker crust and you may add bananas to pudding; this is optional and according to your taste.) Take Cool Whip and other package of dry butter pecan pudding mix and mix together.
Drain juice from pineapple and add 1/2 small can to Cool Whip mixture.
Spread on top of pudding mixture in pie crust.
Refrigerate for 20 minutes and serve.
In a mixer bowl, beat cream cheese until fluffy; gradually beat in cold milk, then instant chocolate pudding mix. Beat on low speed with an electric mixer for 1 minute, then on medium speed for 30 seconds, scraping the bowl often.
Pour into graham cracker pie crust and chill until firm. Just before serving, spoon cherry pie filling on top.
Combine water, sugar, corn syrup and cornstarch in saucepan. Heat over medium flame until boiling, stirring constantly.
After boiling for a couple minutes, remove from heat and stir in Jell-O. Pour small amount of Jell-O mixture on bottom of prepared pie crust.
Arrange strawberries in crust and spoon Jell-O mixture over berries.
Serve with whipped cream.
Soften cream cheese.
Gradually add milk.
Add instant pudding and beat until well blended.
Pour into pie crust.
Top with cherry pie filling.
Chill.
Enjoy!
let ice cream soften slightly .
spread evenly in pie crust.
squeeze chocolate syrup over pie in a criss-cross motion .
do the same with the caramel syrup in oppostie direction .
sprinkle top of pie with the crushed candy topping .
freeze until ready to serve .
any combination of ice cream and toppings works wonderfully, this just happens to be my favorite combination !
Heat oven to 350\u00b0.
Place biscuits in ungreased 8 or 9-inch round cake pan; press over bottom and about 1-inch up sides to make crust.
Melt margarine in saucepan; add pie filling, cinnamon and brown sugar.
Pour into pie crust.
Bake 30 minutes.
Serve warm with vanilla ice cream.
Serves 5.
Mix first 5 ingredients in a microwave dish.
Microwave 5 minutes, then add 1 tsp. vanilla and 2 Tbsp. butter.
Microwave 5 more minutes and pour into baked pie crust.
Top with Cool Whip.
Combine Cool Whip, sugar and cream cheese with mixer until smooth.
Pour into pie crust and refrigerate.
Top with filling before serving.
Prick bottom of pie crust and prebake for 5 minutes in 400\u00b0 oven.
Add instant pudding mix to undrained pineapple.
Mix and add sour cream.
Mix thoroughly and pour into crust.
Add Cool Whip on top and chill. Will serve about 10 people.