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.)
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.)
ed half of the dough for this pie crust, but I always make
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.
ven to 425 degrees.
For the crust: Combine flour and salt
For The Pie Crust: Before making the pie crust, put mixing bowl, utensils and
egrees F.
Unroll one pie crust onto a lightly floured surface
wrap in plastic and refrigerate for at least 2 hours or
Cream butter; gradually add sugar, beating well at medium speed of an electric mixer.
Add eggs and beat until blended.
Stir in orange juice, lemon extract, salt and coconut, mixing well.
Pour into pie crust.
Bake at 350\u00b0 for 45 to 50 minutes or until a knife inserted in center comes out clean.
ball for single pie crust. Divide dough in two for double crust or double
ice flour. Roll out the pie crust very very thin (about 6x12
For starter:
Do not use
COCONUT FLOUR PIE CRUST:
Preheat oven to 400
Combine cream cheese, sugar, milk and coconut in a blender container.
Cover and blend at low speed for 30 seconds.
Fold into whipped topping.
Add extract.
Spoon in Ready-Crust pie crust.
Freeze until firm, about 4 hours.
Let stand at room temperature about 5 minutes (or longer for softer texture) before cutting.
Store leftover pie in freezer.
heet; reserve remaining coconut. Bake at 350 degrees for 3 to 4
pie crust:
lightly crush the corn
Preheat oven to 350 degrees F (175 degrees C). Press pie crust into a pie dish.
Mix squash, sugar, butter, eggs, flour, lemon extract, and coconut extract together in a bowl; pour filling into pie crust.
Bake in the preheated oven until pie is set and lightly browned, 30 to 45 minutes.
Prepare pie crust according to package directions for two crust pie using 9-inch pie pan.
Mix sugar and flour. Add margarine, beaten egg yolks, vanilla, coconut and buttermilk. Pour into pie crust. Set aside 3 egg whites for top. Brush 1 egg white on pie crust. Bake at 300 degrees for about 1 hour or until brown and set. Beat egg whites until stiff and stir in 3 Tbsp. sugar. Spread on top of baked pie and return to 300 degree oven and bake 15 minutes or until brown.