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.
b>the Perfect Pie
b>the sauteed mixture, stirring constantly for one minute.
Allow refrigerated pie crust
Mix flour, butter and icing sugar and press into a 9 inch pie plate. Bake 20 minutes at 350\u00b0F.
Cook crushed pineapple, corn starch, salt and sugar until thick. Add butter and lemon juice. When cool pour into the cooked pie crust.
ith sugar.
Bake the pie until the crust is golden brown and
f necessary. Cover the bottom of the prepared crust with more sliced bananas
b>pie crust
I normally make the ball for the bottom pie crust a little larger, gives
>Key tips for a perfect pie crust: use hands as little as
weet rice flour. Roll out the pie crust very very thin (about 6x12
>Follow directions above, stirring the next 3 days (Days 5
Cook the chicken and make the stock the day before. Put the chicken, peppercorns, celery
*MEAN CHEF's pie crust recipe is one of the best I've ever
using an electric mixer, beat the remaining stick of butter and
b>pie plate arrange the refrigerated pie crust. I find the crust works better when left in the
Pie Crust - Combine the flour and the cake flour. Cut in shortening
rom heat & drain the broth onto the TVP. Push the TVP down to
>pie pan with the pastry and press the edges of the crust
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 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.