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.)
Make pie filling using any fruit or berries, following recipe for regular pie.
Put into deep-dish bottom crust.
egrees Celsius.
Traditional Key lime pie has always had a crumb
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.
50\u00b0F Place pie shell in oven and bake for 5 minutes
t a smooth puree.
Recipe for Pumpkin Pie Filling.
1.\tIn
erve as Mexican Lemon or Lime Pie Paletas, remove from molds and
Separate egg yolks from whites.
Set whites aside for meringue. In bowl, beat yolks until thick and lemon colored.
Stir in condensed milk and lime peel.
Gradually add lime juices, beating at low speed just until combined.
Do not overbeat.
Stir in green food coloring, if desired.
Spoon lime mixture over filling.
Bake in oven at 350\u00b0 for 15 minutes.
Cool, cover and chill.
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.
Everyone knows the recipe for pasties, meat, potatoes and onions,
This is an authentic Key Lime Pie with native Key limes.
Note the creamy yellow inside.
Key Lime Pie is world famous for a just right tart taste.
For the marmalade, place the orange
Mix all the ingredients together well, then serve and enjoy.
Sun Crystals make a good sub for the sugar (about 1 tsp, that's what I use but the database doesn't recognize it), feel free to add some green food coloring to make it look like commercial key lime pie.
Heat water in microwave on high for 45 sec to 1.5 min until boiling. Stir in gelatin until to dissolved.
Combine gelatin with yogurt. Fold in cool whip.
Let set in fridge for at least 1 hours.
For the pie: Mix together eggs, vanilla, pumpkin, brown sugar and seasoning mix. In saucepan, mix evaporated milk, half and half, and granulated sugar. Cook over low heat until sugar dissolves. Add to the pumpkin mixture. Pour into unbaked pie shell and bake at 425\u00b0F for 15 minutes. Lower heat to 350\u00b0F and cook 25 minutes. Store in refrigerator.
For the seasoning: Combine all ingredients. Store in airtight container for use in other baking. Makes about 3/4 cup.
In a large bowl, dissolve gelatin in boiling water.
Stir in yogurt with wire whisk.
Fold in whipped topping with wooden spoon.
Spread in crust.
Refrigerate for at least 2 hours.
Beat 1 whole egg.
Add condensed milk, lime juice and egg yolks (reserving egg whites).
Stir with spoon by hand until mixture is a smooth and creamy texture.
Add pinch of salt.
Beat egg whites until stiff.
Stir in 2 tablespoons sugar.
Spread over lime pie filling.
Bake in slow 350\u00b0 oven until meringue is light brown (12 to 15 minutes).
Beat jello and boiling water together with wire whisk.
Fold in cool whip and yogurt.
Stir with wooden spoon.
Pour into pie crust.
Refrigerate.
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).
Boil sugar-free Key Lime Pop and add to the dry Jell-O.
Stir until dissolved. Add 1 cup sour cream and whip until the sour cream is blended.
Put in refrigerator until set.