ake cool completely.
Spread Rocky Mountain Filling between layers and top
Cream the butter and sugar.
Add eggs and mix well.
Add flour; stir and add remaining ingredients.
Put mixture into unbaked pie shell and bake at 375\u00b0 for 40 minutes.
Preheat oven to 375 degrees.
Cream butter and sugar.
Add eggs and mix well.
Add flour and stir.
Mix in remaining ingredients.
Pour mixture into pie shell.
Bake for 40 minutes.
Make 2 crust pie recipe. Put water, sugar and cream of tartar in a pan and bring to a boil. Add Ritz crackers and bring to a boil; boil 1 minute. Pour into unbaked pie shell. Sprinkle with cinnamon. Cover with top pie crust. Bake at 400\u00b0 for 30 minutes.
Fry the onions until golden brown, and then remove from pan to a small dish.
Brown meat.
Add molasses, soy sauce, salt and hot water to cover.
Simmer for about 1 1/2 hours.
Add celery and simmer another 15 minutes.
Add chop suey vegetables and mushrooms (juice and all).
Simmer until all vegetables and meat are tender. Pour into baking dish and cover with Bisquick Meat Pie Recipe to which has been added a small amount of celery seed.
our.
Spoon filling into pie crust, chill until firm, at
n 8-inch double crust pie shell ready.
Sort, rinse
od orange color. One 6\" pie pumpkin usually makes one 10
smooth puree.
Recipe for Pumpkin Pie Filling.
1.\tIn
br>BANANA CREAM PIE.
Follow Vanilla Cream Pie recipe as directed except
Pour half and half into large bowl.
Add pie filling mix.
Beat with wire whisk until well blended, 1 minute.
Let stand 5 minutes. Fold in whipped topping, chocolate chips, marshmallows and nuts. Spoon into crust.
Freeze until firm, about 6 hours or overnight. Remove from freezer and let stand 10 minutes to soften before serving.
Store any leftover pie in freezer.
Mix
all
ingredients together, except Cool Whip.
Pour into pie shells and top with Cool Whip.
Bake pie shell.
Cool.
Heat peanut butter and chocolate chips in 1 1/2-quart saucepan over low heat stirring constantly just until chocolate is melted.
Remove from heat.
Fold in marshmallows.
Cool 10 minutes.
Spoon and spread 1/2 cup marshmallow mixture in pie shell.
Lightly pack half of ice cream into pie shell.
Melt margarine.
Cream with eggs and sugar with mixer.
Add vinegar.
Stir in the rest.
Pour into unbaked pie shell.
Bake 45 minutes at 350\u00b0.
Melt margarine in 9 x 13-inch baking dish.
Mix sugar, flour, baking powder and milk.
Pour batter over margarine in pan and add to center of batter the pie mix.
Do not stir.
Bake at 350\u00b0 for 30 minutes.
Bake and set aside the pie crusts.
Hull, wash and drain strawberries.
Combine egg whites and vanilla; beat until peaks are formed.
Boil together water and sugar.
Cook until mixture forms a hard thread.
Pour over beaten egg whites, beating as you pour.
Continue beating until mixture forms peaks.
Slice strawberries into prepared crusts and top with boiled frosting. This pie is best put together just before serving as the combination of frosting and berries may cause crust to get soggy if it sits too long.
Combine butter and sugar until smooth.
Add beaten eggs and mix well.
Add flour and mix well.
Stir in flavorings, pecans and chocolate chips.
Spoon into pie shell. Bake at 375\u00b0 for 40 minutes.
Preheat oven to 350.
Melt butter in 2-qt. casserole dish in oven.
In separate bowl, mix flour, baking powder, sugar, salt, and milk.
Pour batter over melted butter.
Do not stir.
Pour pie filling on top of batter.
Do not stir.
Bake 45 minutes or until crust is golden brown.
Combine the sugar, cocoa, flour, and salt in a heavy saucepan. Mix well, using the back of a spoon to break up any small lumps of flour or cocoa. Add the yolks and gradually stir in the milk until the mixture is smooth. Place over medium to medium high heat and cook, stirring constantly, for about 5 minutes or until the mixture thickens. Remove from heat and stir in vanilla and butter. Pour into baked pie crust and top with meringue. Bake according to meringue recipe used for coconut cream pie.
Pour half and half into large bowl.
Add pie filling.
Whisk until blended well.
Fold in whipped topping until well mixed. Add remaining ingredients.
Freeze until firm.
Remove from freezer and let stand 10 minutes before serving.
Store leftovers in freezer.