o 425*F if using frozen pie crust pre bake crust for 8-10 min
bake frozen pie crust as directed, let cool slightly.
pre-heat oven to 425.
mix cheeses together in large bowl, add chopped jalapeno's.
put mixture into baked pie crust.
beat eggs together until well blended.
slowly pour eggs over cheese.
bake until golden brown 15-20 minutes.
let set slightly before cutting into small slices.
Preheat oven to 350 degrees.
In a bowl, mix the cream cheese, stevia, allspice, and 1 Tbsp of the cherry pie filling (without cherries) together until well blended.
Spread the cream cheese mixture into the bottom of the frozen pie crust.
Top with cherry pie filling.
Bake for 1 hour or until crust is browned.
Cool completely. Store in refrigerator.
Pop out frozen pie crust from foil pan and place right side up on waxed paper to thaw, approximately 15 minutes. Set aside second pie crust.
Let one frozen pie crust thaw for about ten minutes, then prick bottom of crust with a fork.
Bake according to package instructions; cool.
In medium bowl, beat eggs slightly.
Add sugar, corn syrup, butter and vanilla; stir until well blended.
Stir in pecans. Pour into frozen pie crust.
Bake on a preheated baking sheet 50 to 55 minutes or until knife inserted halfway between center and edge comes out clean.
Cool on wire rack.
Makes 8 servings.
Cut ends off lemon; slice into 3-4 sections and place in blender.
Pulverize.
Then add sugar and eggs.
Blend well.
Pour into 8-9 inch frozen pie crust and bake at 350F for 35-40 minutes.
Top with whipped cream or topping of your choice and garnish with fresh raspberries or other berries.
Brown ground beef; drain.
Add taco mix and picante sauce. Simmer 5 to 10 minutes.
Remove from heat.
Stir in beaten egg. Sprinkle frozen pie crust with 1/2 cup of cheese.
Top with chilies, then add beef mixture over chilies.
Top with remaining cheese.
Bake in oven at 350\u00b0 on cookie sheet for 20 to 25 minutes.
Serve with lettuce and sour cream.
Mix all ingredients together and pour into frozen pie crust. Bake at 350\u00b0 for 1 hour.
Preheat oven and cookie sheet to 350\u00b0.
In large bowl stir first 5 ingredients until well blended.
Stir in pecans.
Pour onto frozen pie crust.
Bake on cookie sheet 50 to 55 minutes or until knife inserted halfway between center and edge comes out clean.
rolling boil.
Dust frozen pie crust with flour and cut into
ides of the pan with pie crust, trimming to fit. Place pan
Bake a pie crust or use a Mrs. Smiths frozen crust and make according to package directions.
Beat sugar and butter until sugar is not grainy (this can take up to 15-20 mins on med-high speed using an electric mixer).
Add chocolate and vanilla. Add eggs, two at a time, beating 5 minutes after each addition.
Pour into cooled pie crust. Chill 2 hours or until firm.
Before serving, top with whipped cream and a little grated chocolate.
Preheat oven and a baking sheet to 375\u00b0.
In a large bowl, using a wire whisk, beat together eggs, pumpkin, evaporated milk, 3/4 cup brown sugar and pumpkin pie spice.
Place frozen pie crust on preheated baking sheet.
Pour filling in crust and bake for 40 minutes.
Preheat oven and baking sheet to 375\u00b0.
In large bowl, using a wire whisk, whisk together eggs, pumpkin, evaporated milk, 3/4 cup sugar and pumpkin pie spice.
Place frozen pie crust on preheated baking sheet.
Pour filling into crust.
Bake 40 minutes.
Roll 2/3 of pie crust to fit an 8-inch or 9-inch pie pan. Arrange apple slices in crust and sprinkle tapioca on top of apples, then sprinkle Sweet 'N Low and cinnamon on top.
Roll out remaining pie crust, perforating the top and arrange over apples. Crimp edges securely, moistening with a little water, if necessary. Bake at 400\u00b0 for 30 minutes or until apples are tender.
One sixth of pie is 227 calories.
In a large bowl mix chicken or turkey, veggies, cream soups, salt, pepper , garlic powder and milk; stir well. Spoon mixture evenly into one large casserole dish or 4 small round baking dishes.
Roll out pie crust dough large enough to fit the top of the bowl. Press dough against sides of bowl. Bake @ 425 for 30 - 45 minutes or until crust is golden. Place cookie sheet on bottom rack of oven to catch any drips.
Preheat oven and baking sheet pan to 375\u00b0.
In large bowl, using a wire whisk, whisk together eggs, pumpkin, milk, 3/4 cup sugar and pumpkin pie spice.
Place frozen pie crust on preheated baking sheet. Pour filling into crust.
Bake 40 minutes. In small bowl, combine remaining 1/4 cup sugar, pecans and melted butter. Crumble over top of partially baked pie.
Bake an additional 30 minutes or until knife inserted in center comes out clean.
50\u00b0F.
-Leave the frozen pie crust out to thaw while you
ice flour. Roll out the pie crust very very thin (about 6x12