Whisk in a double boiler until smooth while bringing to a boil (should take about 20 minutes).
Then pour into your best/fave. 9-inch pie crust and bake at 350-400\u00b0F for 20 - 30 minute.
(or 24 tart shells for 10 - 12 minutes).
50\u00b0.
Stir brown sugar and butter in a saucepan
Mix
oleo,
flour
and\tnuts
together.
Press\tin
8 x 12-inch
or 7 x 10-inch Pyrex oblong dish (bottom only).
Bake for 20
minutes at 325\u00b0 (do not brown).
Let cool.
Mix cream cheese and
powdered
sugar
together and spread mixture over crust. Cover with your favorite chocolate pie filling recipe. Top with Cool Whip and refrigerate.
Position rack in center of oven and preheat to 350\u00b0F.
Whisk all ingredients until smooth and pour into shell.
Bake about 25-30 minutes, until filling is set.
Sugar Pie is best served slightly warm or at room temperature.
Serve with Chantilly Cream.
Variation: Add 1/2 cup chopped, toasted walnuts to the filling.
b>recipe is for a 9.5-inch, double crust, deep-dish pie
Line a 9 inch pie plate with pastry. Trim and flute, but do not prick bottom.
Combine the brown sugar and cream in a small saucepan. Bring to a boil over low heat. Cook stirring slowly for 10 minutes, or until thickened. Remove from heat, and stir in 1/2 chopped nuts. Cool. Pour filling into prepared pie shell.
Bake at 375 degrees F (190 degrees C) for 30 to 35 minutes. Remove pie from oven, and cool. Filling will set when cold.
egrees F.
Unroll one pie crust onto a lightly floured
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.
nd milk, stir, add the sugar and flour. Keep stirring and
lling pin, roll out the pie dough into a large circle
o add about 25% more sugar and run the cooked pumpkin
and brown sugar. Pour the mixture into the pie crust.
Whisk
>pie:
In a heavy-bottomed medium saucepan, mix together the sugar
ornstarch, 1 1/3 cup sugar, 1/4 teaspoon salt, and
bowl, combine crumbs, brown sugar and melted butter. Press mixture
br>Roll out the Perfect Pie Dough on a well-floured
Heat oven to 425\u00b0.
Make pie pastry (see following recipe). Mix 1/2 cup sugar, the brown sugar, flour, 1 teaspoon cinnamon, nutmeg and salt in a large bowl.
Add apples and lemon peel; toss until apples are coated with cinnamon mixture.
Turn into pastry-lined pie plate; dot with butter.
*MEAN CHEF's pie crust recipe is one of the best
venly over bottom of baked pie crust, set aside to cool
Preheat oven to 425\u00b0 F.
Combine the rhubarb, sugar, flour, lemon and salt.
Turn into unbaked pie shell.
Bake for 30 minutes.
Combine topping ingredients; mix with hands until large crumbs form sprinkle crumbs on top.
Bake for 15 minutes more or until crumbs are brown and pie is bubbly.
Cool on rack.
NOTE: Rhubarb is tart.
Depending on your taste, you might want to add more sugar.