Pound the chilis and garlic together in a mortar with a pestle. Add the bean and lightly crush. Add the tomatoes, sugar, roasted peanuts, dried shrimp, lime juice, lime wedges, and fish sauce to the mortar and gently mix together until the sugar has dissolved.
Add the papaya and mix together. Serve.
Recipe courtesy of Quick and Easy Thai Food by Jean-Pierre Gabriel. Get the book here: https://www.amazon.com/Quick-Easy-Thai-Jean-Pierre-Gabriel/dp/0714873225.
auce.
Recipe courtesy of Quick and Easy Thai Food by Jean
00b0F Spray 9-inch glass pie plate with cooking spray.
9 inch oven-proof pie dish by spraying with some
Mix peach pie filling, fruit cocktail, pineapple, oranges, cherries and pecans.
Sprinkle pudding mix over the mixture.
Stir and chill.
Before serving, cut up bananas and add.
Quick, easy and good.
Preheat oven to 375 degrees F (190 degrees C). On a lightly floured surface, roll out one crust, and place in a 9 inch pie plate. Roll out top crust, and cut into lattice strips; set aside.
In a large bowl, blend ricotta, eggs, sugar, and whiskey. Pour into pie crust. Top with lattice strips in a woven pattern. Seal and crimp edge.
Bake in preheated oven for 1 hour, or until crust is golden brown and filling is set.
hip over top of chilled pie evenly.
Divide nuts and chips in bottom of two unbaked pie shells. Over this, pour mixture of remaining ingredients.
Bake in 350\u00b0 oven for 30 to 40 minutes or until set in center of pie.
Yields 2 pies (use half of recipe for 1 pie).
Put berries in a bowl.
Pour sugar and cornstarch over berries.
Lightly combine ingredients together; pour mixture into one of the pie shells.
Place other pie shell upside down over pie shell and berry mixture and remove its pan.
Cook at 400\u00b0 for approximately 40 minutes, or until brown.
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 ingredients together and pour into pie shell.
Place in refrigerator overnight or until well set and serve.
Combine first 4 ingredients in saucepan.
Add milk; cook stirring constantly until thick.
Add pumpkin, continue cooking, stirring constantly for about 10 minutes.
Cool.
Spoon into baked pie shell.
Serve with whipped cream topping.
Combine all ingredients and mix well with mixer.
Spoon into a graham cracker pie crust.
Chill and serve.
Melt chocolate chips, cool slightly.
Beat egg whites until stiff, set aside.
Beat whole egg and two egg yolks until stiff. Add melted chocolate chips to eggs.
Fold in egg whites.
Whip whipping cream plus 1 tablespoon sugar until stiff.
Fold about 3/4 of whipped cream into chocolate mixture.
Pour into pie shell. Spread remaining cream on top.
Try a little creme de menthe in topping for a change.
Whisk eggs, milk, sugar and eggs. Add the rest of the ingredients in order given and mix well. Pour mixture into a 9 inch pie shell. Bake at 350 degrees for 45 minutes or until pie is golden brown (knife in center comes out clean).
lace in the bottom of pie crust. Top with spinach and
Soften cream cheese to room temperature (or warm in microwave).
Mix softened cream cheese and sugar.
Beat until smooth.
Blend in sour cream and vanilla.
Fold in Cool Whip, mixing well.
Spoon into prepared crust.
Chill 4 to 6 hours.
If desired, top with blueberry, cherry, strawberry, pineapple, etc. Pie filling is quick, easy and good.
Mix all ingredients; pour into pie shells.
Chill for several hours.
This pie is always the hit of every family gathering for the Tye family.
In a large bowl, fold together all ingredients.
Pile into pretty bowl and garnish with whole pecans.
Chill.
Quick, easy and delicious.