Cook filling of choice in an IRON SKILLET! Combine dry ingredients in the skillet. Add milk and margarine, cook low to med. heat. Gradually add beaten egg yolks and vanilla. Stir throughout the cooking time. Cook until thick. Pour into baked pie shell and top with meringue.
(For coconut pie, put all the coconut you want in the filling, and sprinkle coconut on top of meringue.)
Mix
sugar
and
flour\ttogether;
add\tsalt.
Beat egg yolks together,
pour into pan with sugar and flour.
Pour in milk, vanilla, butter;
mix chocolate with a little amount of warm water
and dissolve well; add to mixture.
Cook over low heat until
mixture is thick like a pudding.
Use same recipe for coconut
pie.
Use coconut instead of chocolate.
Use egg whites for topping.
Mix together and bake in 350\u00b0 oven for 30 to 45 minutes. Makes a delicious pie.
Use the same recipe for either pie.
For Pecan Pie, mix first 5 ingredients together with vanilla.
Pour filling into two unbaked pie crusts and sprinkle top of pies with chopped pecans. For French Lemon Pie, omit vanilla and pecans and add juice and finely ground rind of 4 lemons.
Bake at 350\u00b0 for 1 hour. (Filling will be slightly soft in center.)
For Coconut Pie:
Add 1 cup coconut.
Make pie filling using any fruit or berries, following recipe for regular pie.
Put into deep-dish bottom crust.
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.
Bake your favorite pie crust recipe or frozen pie crust.
Over medium heat on top of stove, add all ingredients and stir constantly until mixture coats the spoon.
(Mixture will be thick and stiffen as it cools in pie crust.)
Pour the mixture into the pie crust.
Top with meringue or Cool Whip.
(See Meringue recipe in this section.)
ver medium heat and boil for 2 minutes; stir constantly.
t a smooth puree.
Recipe for Pumpkin Pie Filling.
1.\tIn
Beat eggs slightly.
Add sugar, salt and vanilla.
Add milk while stirring constantly.
Sprinkle nutmeg over pie after filling crusts.
Bake at 400\u00b0 for 30 minutes.
Do not overbake.
You may add 3/4 to 1 cup coconut to recipe for Coconut Custard Pie.
Pie is done when jiggled and center appears firm, but soft.
FOR THE PIE:
Blend the pumpkin in
Mix all ingredients and pour into 2 pie shells.
Bake at 325\u00b0 for about 30 minutes or until brown and solid.
Half the recipe for only 1 pie.
alf of the dough for this pie crust, but I always
Prepare pie shell as directed.
In a medium bowl, mix coconut pie filling as directed.
Add 1/2 cup of coconut in the pie filling.
After filling is poured into the pie shell, add the other 1/2 cup of coconut on the top of pie and toast in oven, being sure not to burn the coconut.
Let chill for 1 hour and serve.
rewdriver) into 2 of the coconut's\"eyes\" (the dark indentations
Make recipe for 2 pie crusts.
Put in a 9 x 13-inch pan. Layer ham, then onion, then Swiss cheese over pie crust.
Mix eggs, cream and spices.
Pour over layered pie crust.
Bake at 350\u00b0 for 1 hour or until set.
Melt butter, blend in corn starch, sugar and salt. Gradually add milk. Heat to boiling over direct heat. Stir constantly to keep it from sticking or burning. Pour into eggs stirring rapidly. Pour back into the pan. Continue cooking for two minutes, adding 1 c. coconut and vanilla (if you want coconut pie, Omit coconut if you want banana cream). When pudding has cooled, layer in pie shell with bananas and pudding for banana cream. If you have made coconut, cool down and pour into baked pie shell.
Mix all ingredients except for coconut in a blender on low for 3 minutes.
Pour into 8 or 9 inch pie pan.
Let set for 5 minutes. Shake coconut over pie.
Bake at 350\u00b0 for 40 minutes.
nto cooled, baked 9-inch pie shell. For coconut pie, put 3/4 can