Preheat oven to 400\u00b0. Prick pie crust several times with a fork. Arrange apples in pie crust. In bowl, combine next 9 ingredients. Spread mixture over apples. In bowl, combine all topping ingredients. Pour over the top of pie. Bake 1 hour.
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.
tand covered while preparing the pie crust.
Preheat the oven to
triangles, then form a pie shell into a 9 or
In mixing bowl beat cream cheese and sugar until fluffy and well blended.
Spread on bottom of pie crust.
aurie's My No Roll Pie Crust Recipe #51537 51537 according to directions
Make and arrange pie crust.
Brown meats.
Drain excess fat. Add spices.
Mix well.
Add mashed potatoes to meat mixture until thick consistency.
Cover pie with pie crust.
Bake at 350\u00b0 until pie is golden brown.
Mix sugar, peanut butter, cream cheese and milk until smooth, add cool whip.
Makes two pies.
Put in chocolate cookie crust or reduced fat graham crust.
*MEAN CHEF's pie crust recipe is one of the best
he starter for your favorite recipe and reserve one cup for
In saucepan mix egg yolks, sugar and cocoa, then add milk. Cook and stir until very thick.
Stir in vanilla.
Pour into pie shell.
Beat egg whites until fluffy.
Beat in 1 tablespoon sugar. Beat until stiff.
Spread over filling.
Broil for 1 minute, watching carefully until meringue is light golden brown.
Chill.
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.)
Combine all ingredients except crust in a microwave-safe bowl. Using an electric mixer, beat until smooth.
Microwave, uncovered, for 5 minutes at High, stirring often.
Pour into baked pie crust.
Microwave for 12 to 15 minutes at Medium (50%) or until center is almost set, but looks slightly moist.
Rotate pan once if necessary for even cooking.
Let stand 10 minutes.
Serve warm or cold.
ice flour. Roll out the pie crust very very thin (about 6x12
In heavy saucepan, over low heat, melt chips with Eagle Brand milk and salt. Remove from heat, stir in vanilla, spread evenly into foil lined 8 or 9 inch square pan.
Chill 2 hours or until firm. Turn fudge onto cutting board, peel off foil and cut into squares.
Store loosely
covered at room temperature.
Makes about 2 lbs (about 22 servings).
33 % less fat than regular recipe.
ne minute.
Allow refrigerated pie crust to come to room temperature
Combine beef, bread crumbs, eggs, Worcestershire sauce, milk and salt in a large bowl.
Set aside.
Line a 9 x 5 x 3-inch pan with a pie crust, overlap the rim.
Spoon half of the meat mixture. Top with hard-cooked eggs.
Cover with the remaining meat mixture and pat smooth.
Place pie crust on top of meat, flute (pinch together) top and bottom crust.
Cut out a small circle in the center of the pastry.
Brush with egg yolk mixed with water. Bake at 350\u00b0
for 2 hours.
Chill.
Unmold and slice.
If using a ready made pie crust that is fine but if not you need to make the pie crust first.
For filling, in a mixing bowl combine pumpkin, sugar, cinnamon, ginger, and nutmeg.
Add eggs.
Beat lightly with a rotary beater or fork just until combined.
Gradually stir in evaporated milk and milk; mix well.
Place the pastry-lined pie plate on the oven rack.
Carefully pour filling into pastry shell.
To prevent overbrowning, cover edge of the pie with foil.
Bake in a 375 degree oven for 50 minutes.
Preheat oven to 375 deg F.
Whisk eggs; add rest of ingredients.
Warm pie crust in oven until hot to touch, letting custard stand at room temperature.
Pour mixture into crust and bake till center of filling seems set but quivery, like gelatin, when the pan is nudged, 35-45 minutes.
Let cool completely on a rack before slicing!
Refrigerate for up to one day.
Serve cold, at room temp, or slightly warmed, with whipped fresh cream.
ENJOY!
r>pie tin with your favorite pie crust recipe, but make a latticed crust on