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.
he oysters in the half shell on the smoking rack.
ixture and spoon into pie shell.
In a large bowl, combine all ingredients except pastry shell. Mix well and turn into shell. Bake at 15 minutes at 425\u00b0. Reduce oven temperature to 350\u00b0 and bake another 35 to 40 minutes or until knife inserted 1 inch from edge comes out clean. Cool for several hours or overnight in the refrigerator. Garnish as desired. Refrigerate leftovers.
Prepare baked pie shell.
Add confectioners sugar to 3 cups whole fresh strawberries.
Let stand 1 hour.
Crush remaining cup of berries and cook in water about 2 minutes.
Drain through strainer.
Mix cornstarch and granulated sugar; stir into berries. Cook gently until clear, stirring constantly.
Fill pie shell with whole berries and pour the strawberry sauce over them. Chill.
Top with whipped cream.
Serves 6 to 8.
Melt margarine in frypan over medium heat.
Add mushrooms and onion.
Cook 5 minutes.
Stir in flour, salt and pepper.
Brown 2 minutes.
Add broth; stir until thickened.
Remove from heat and stir in chicken, water chestnuts and parsley.
Cool.
Make rice shell.
Sprinkle 1/4 cup olives in rice shell.
Pour chicken mixture in.
Top with remaining olives.
Bake at 350\u00b0 for 40 minutes.
Let stand 10 minutes before slicing.
Mix, by hand, all ingredients as listed.
Pour into unbaked 10-inch pie shell.
Start in 375\u00b0 oven and bake for 15 minutes. Turn oven down to 300\u00b0 and bake for 45 minutes.
The pie should be firm in the middle when it is done.
Preheat oven to 350\u00b0.
Bake pie shell for 5 minutes.
Remove from oven.
Combine mayonnaise, flour, eggs and milk in a bowl. Mix thoroughly.
Stir in crab, cheese and scallions.
Empty into prepared pie shell.
Bake for 30 to 40 minutes until set.
Drain yams and mash until smooth.
Add milk and eggs and beat until well mixed.
Add the honey, salt, ginger, cinnamon, allspice and nutmeg.
Mix well with spoon.
Line your greased pie pan with pastry shell and trim extra crust.
Pour mixture into the pie shell and bake at 350\u00b0 for 45 minutes.
Blend sugar and butter until smooth; mix in eggs, one at a time.
Add remaining ingredients, mixing well.
Pour into a pie shell.
Dot top with nutmeat.
Bake at 400\u00b0 for 15 minutes, then reduce heat to 250\u00b0 and bake until filling in center is shaky.
If center is solid, it is overcooked.
If pie browns too soon, cover with foil.
Mix all
ingredients and bake at 325\u00b0 for 35 minutes in unbaked pie shell.
ixture.
Turn into pie shell.
Scatter graham cracker crumbs
nd then add to taco shell or butter lettuce leaf.
Cream butter and sugar.
Add melted chocolate and vanilla.
Add eggs one at a time, beating with mixer for 3 full minutes after addition of each egg.
Pour into shell and chill for 1 hour.
Cover with whipped cream and chocolate.
Stir constantly over boiling water until thickened,about 8 minutes. Cool. Whip 1 cup cream. Pour cooled custard mixture into whipped cream. Pour into meringue pie shell.
Be sure all pockets of meringue are filled. Let stand in refrigerator several hours. Serve with fresh strawberries or any seasonable fruit.
Beat eggs with electric mixer at least 5 minutes or until eggs are a light yellow color and slightly thickened.
Add sugar that has flour mixed in.
Pour in scalded milk, slowly stirring, as you pour.
Add oleo and pour into an unbaked shell.
Cook in a preheated 350\u00b0 oven until browned and still shaky in the middle.
Mix sugar and salt. Stir in butter and eggs. Blend in syrup and vanilla.
Put pecans in shell and pour in filling. Bake at 325\u00b0 for 30 minutes or until pie is set.
Mix together eggs, sugar, corn syrup, butter, vanilla and pecan pieces.
Pour filling into prepared shell (recipe follows). Arrange pecan halves around the inside edge.
Boil first four ingredients until thickened.
Chill.
Combine with strawberries and place in pie shell.
Refrigerate several hours.
Serve with whipped topping.
Drain thawed strawberries.
Add water to juice to make 1 1/4 cups.
Heat to boiling.
Dissolve Jell-O in hot liquid.
Add ice cream and stir until melted.
Chill until thickened.
Fold in berries and pour into pie shell.
Chill until firm.
This is especially good if ground nuts are added to the pastry.