high-fluted edge on pie shell when preparing shell to
Press on bottom and sides of 9-in pie pan with back
Melt 1/3 cup margarine.
In small bowl, combine crumbs, sugar and melted margarine.
Press on bottom and side of 9-inch pie plate; set aside.
ith chocolate: spread into baked pie shell. Stir softened gelatin into
re dissolved, pour into baked pie shell.
Add to 2nd
he sherry.
Spread over black bottom.
Chill. Top with whipped
Soften gelatin in cold water; beat yolks slightly.
Add 1/3 cup sugar and 1 tablespoon cornstarch.
Slowly add to milk.
Cook and stir until thickened.
To 1 cup of custard, add chocolate chips; stir until melted and stir in vanilla.
Pour into pie shell.
Chill.
Beat whites; add sugar and pour over chocolate mixture.
Chill until firm.
Decorate with chocolate chips to make polka dots.
ill mound, then spoon into pie shell on top of chocolate
ool, pour into the baked pie shell and chill.
Soften
Heat half and half in saucepan over medium heat.
Stir in chocolate morsels.
Beat smooth with wire whisk. Remove from heat. Whisk in egg yolks one at a time, mixing well.
Blend. Return to heat.
Cook, stirring 1 to 2 minutes longer. Cool.
Pour into pie shell.
Chill until set, 2 to 3 hours.
Bake pie shell. Stir together 1/2 cup sugar, cornstarch and salt in saucepan. Blend milk and egg yolk.
Stir into sugar mixture. Cook over medium heat, stirring constantly, just until mixture boils. Reserve 1 cup of custard mixture.
Set aside.
Soak gelatin in cold water.
Scald milk.
Combine sugar and cornstarch.
Beat egg
yolks
until
light.
Stir
scalded milk into egg yolks.
Using a whisk, slowly add sugar mixture. Cook in double boiler,
stirring
until
mixture heavily coats spoon, approximately 20 minutes.
Remove 1 cup custard and add melted chocolate.
Add vanilla.
Pour into pie crust.
elted.
Pour on cooled pie shell.
Soften gelatin in
stir and pour into baked pie shell. Add softened gelatin to
Soak gelatin in water.
Scald milk.
Combine sugar and cornstarch.
Beat egg yolks.
Stir milk in slowly.
Stir in sugar mixture.
Cook over hot water about 20 minutes.
Take 1 cup custard.
Add to it 1 1/2 ounces chocolate.
Beat until well blended.
Add vanilla.
Pour in pie shell.
Dissolve gelatin in remaining hot custard.
Let cool, but not stiffen.
Stir in rum, egg white, salt, tartar and sugar.
Fold in egg whites in custard. Cover with whipped cream.
rumb mixture evenly onto the bottom of a greased 9-inch
Combine first five ingredients in mixing bowl and mix. (This recipe works just as well with frozen berries as it does fresh.).
Line a 9 inch pie plate with bottom crust.
Pour mixture into bottom pie crust. Dot with butter and cover with top crust. Cut holes in top crust to vent. Cover crust edges with pie ring or foil.
Bake at 375 for 25 minutes. Remove foil and continue to bake for about 15 minutes or until golden brown.
Preheat oven 425F degrees.
Follow the recipe for basic pie crust but bake the crust for only 5 minutes.
Remove from oven.
Reduce oven to 400F degrees.
Line the bottom of pie crust with tomato slices.
Sprinkle on spices.
In bowl, mix mayonnaise and cheese.
Spread evenly over the tomato slices covering all the edges (like putting on iceing).
Bake for 35 minutes.
Serve at once while still hot and bubbling.
>recipe, as below.
PIE FILLING.
Place all the pie
-inch pie dish. Place pastry in dish, pressing into bottom and