ver medium heat and boil for 2 minutes; stir constantly.
Preheat oven to 325\u00b0.
Prepare pumpkin pie according to label recipe for pie (or your favorite pumpkin pie recipe).
Combine walnuts, pineapple and coconut with pie filling; blend well.
Pour in pie shell and bake for 1 hour.
efore putting into pie shell.
Prepare your favorite recipe for pie crust and fit
Beat eggs in 2-quart bowl.
Stir in sugar, syrup and melted margarine.
Stir in pecans.
Pour in unbaked pie shell.
Bake at 375\u00b0 for 35 minutes until filling is slightly firm.
Center of pie will become firm when cool.
Beat eggs well; add remaining ingredients, stirring until blended.
Pour mixture into pie shell.
Bake for approximately 40 minutes, until firm.
Makes one 9 to 10-inch pie.
Bake
and
cool
graham
cracker
pie shell.
Beat 3 egg yolks and
add 1/2 cup lemon juice, then condensed milk.
Pour into pie
shell.
Beat
egg
whites with 1/4 teaspoon cream of tartar and slowly add 1/4 cup sugar.
Add to top of pie.
Bake at
350\u00b0 for
12 to 15 minutes or until brown.
Vanilla wafers may be substituted for pie shell.
his into a 9-inch pie plate, prick bottom with fork
Heat oven to 350\u00b0.
Except for pie shell and garnish, beat all ingredients in a large bowl with mixer until smooth.
Pour into pie shell.
Bake 50 to 55 minutes, until knife inserted in center comes out clean.
Cool on wire rack, then chill about 4 hours or up to 2 days.
Just before serving, garnish with whipped topping; sprinkle cinnamon and pecan halves.
Mix well all ingredients, except rhubarb.
Slowly stir in rhubarb.
Put mixture in prebaked pie shell and top with lattice crust.
Brush lattice crust with milk.
Bake at 375\u00b0 for 45 minutes or until done.
Poach and skin chicken; cut into 1-inch chunks.
Blend the mayonnaise and whipped cream.
Toss to coat chicken, celery, pineapple and nuts.
Season with salt and pepper to taste.
Mound in baked pie shell.
Chill; serve in wedges.
reference.
Place the pie shell in a pie plate.
Place the
Stir ingredients together in order given.
Pour into formed 9\" pie shell.
Bake at 325 for 40 minutes.
To double the recipe, double all ingredients except margarine. - - - - - - - - - - - - - - - - - - NOTES : To double recipe, double all ingredients except butter.
Do not use less than the amount listed for one pie, though.
First, whip up your pie crust.
Next, mix sugar, brown sugar, salt, corn syrup, butter, eggs, and vanilla together in a bowl.
Pour chopped pecans in the bottom of the unbaked pie shell. Pour syrup mixture over the top. Bake pie at 350\u00b0 for 50 minutes, being careful not to burn pecans and crust.
Allow to cool for several hours or overnight. Serve in thin slivers.
Bake pie shell according to package or recipe directions.
Let cool.
astry shell with baking paper and fill with pie weights. Blind bake for
Preheat oven to 350 degrees.
Sprinkle a small amount of cheese in the shell.
Beat eggs then add in the whipping cream.
Mix until incorporated.
Add remaining cheese and stir lightly.
Pour in frozen pie shell.
Bake 40-50 minutes until set.
Note: you can add just about any filling and it turns out just great.
Just be sure to lightly saute any fresh vegetables before adding.
Sprinkle filling into pie shell before adding eggs mixture.
Redistribute filling gently with rubber spatula.
Preheat oven to 450'. Bake the pie shell in the oven for 5 minutes. Reduce the oven to 375'.
Slice the tomatoes into 1/4\" slices and layer them into the partially baked pie shell. Sprinkle the tomatoes with the garlic salt, pepper, sugar and the basil.
Mix the evaporated milk and the eggs together. Pour over the tomatoes in the pie shell. Cover with the sliced swiss cheese.
Bake for 30-35 minutes or until golden brown and custard is set. Cool for a few minutes to set up before serving.
Preheat oven to 400\u00b0F.
Line pie shell with parchment paper and fill with pie weights. Blind bake for 10 mins. Remove paper and weights and bake for 7-10 mins, until golden brown. Let cool.
Reduce heat to 350\u00b0F. Arrange pecans in pie shell. Whisk together remaining ingredients then pour over top. Bake for 45-50 mins. Let cool.
Serve with heavy cream or ice cream.
Bake pie shell for 5 minutes at 425\u00b0F.
Place tomato slices in pie shell.
Combine seasonings with onion and sprinkle on tomatoes.
Mix mayonnaise and cheese and spread over top like meringue. Seal edges as much as possible.
Bake at 350\u00b0F for 35 minutes. Cool 15 minutes before serving. (It is very important to allow pie to cool before trying to serve).
Prepare pie shell as directed.
Cut peanut