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Citrus Cream Crumble Pie
Citrus Cream Crumble Pie
Ingredients| 1 baked 9-inch pie shell 1 envelope unflavored gelatine 1/4 cup cold water 4 eggs 1/2 cup lemon juice 3 tablespoons orange juice 1 1/4 cups granulated sugar 1/4 cup cornstarch 1 1/4 cups water 1/4 teaspoon salt 1 teaspoon lime peel 1 1/2 cups frozen whipped topping 8 pecan shortbread cookies |
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Soften gelatine in bowl with 1/4 cup cold water.
In a bowl combine sugar, corn starch, and salt. Mix well.
In saucepan, beat eggs until frothy and lemon colored. Add juices and water, mix well. Stir in sugar mixture. Cook over medium-high heat until thickened about 10-12 minutes.
Remove from heat and stir in gelatine and lime peel. Chill until mixture begins to set.
Remove 1/2 cup of the citrus mixture. Pour remaining into pie shell-shill. Fold whipped topping into remaining citrus mixture. and spread on top of set filling. Let chill an additional hour.
Crumble pecan shortbread cookies and sprinkle on top of pie before serving.
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Preheat oven to 325 degrees F. Combine 1 1/3 cups coconut, chopped almonds and butter; press firmly on bottom and up side to rim of 9-inch pie plate to form crust. Bake 20 minutes. Cool. In heavy saucepan, beat sweetened condensed milk with egg yolks. Add water, extract and (Upload by user)
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Creamy Chocolate Pie
Stir together water and cornstarch. In saucepan, combine sweetened condensed milk and egg yolks; stir in cornstarch mixture. Cook over medium-low heat, stirring constantly until thick and bubbly, about 12 to 15 minutes. Remove from heat; stir in butter and vanilla extract. Spoon into (Upload by user)
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Crystal Light Lemonade Pie
Mix cream cheese and milk until smooth. Add Crystal Light Lemonade mix. Blend well then add Cool Whip; blend well. Pour into crust. Chill for at least 3 to 4 hours. (Upload by user)
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Double-Layer Pumpkin Pie
Mix cream cheese, 1 tablespoon milk and sugar in large bowl with wire whisk until smooth. Gently stir in whipped topping. Spread on bottom of crust. Pour 1 cup milk into bowl. Add pudding mix. Beat with wire whisk until well blended, 1 to 2 minutes. (Mixture will be thick.) Stir in pumpkin and s (Upload by user)
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East Texas Buttermilk Pie
Mix flour, sugar and salt; add to butter. Add eggs, buttermilk and vanilla. Mix and pour into pie shell; sprinkle with nutmeg and cinnamon. Bake at 350 degrees F for 50 minutes. Test with knife. It should come out clean when pie is done. (Upload by user)
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Famous Pumpkin Pie
Combine filling ingredients in order given; pour into pie crust. Bake in a preheated 425 degrees F oven for 15 minutes. Reduce temperature to 350 degrees F. Bake an additional 40 to 50 minutes or until knife inserted near center comes out clean. Cool; garnish, if desired, with whipped topping. (Upload by user)
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Combine filling ingredients in order given; pour into pie crust. Bake in a preheated 425 degrees F oven for 15 minutes. Reduce temperature to 350 degrees F. Bake an additional 40 to 50 minutes or until knife inserted near center comes out clean. Cool; garnish, if desired, with whipped topping. (Upload by user)
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Florida Key Lime Pie
Mix all ingredients well. Pour into an 8- or 9-inch prepared graham cracker pie crust. Serve ice cold, but not frozen. (Upload by user)
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Frango Mint Chocolate Cream Pie
Melt the 8 ounce Frango Mint Chocolate Baking Bar, milk and marshmallows in a heavy small saucepan over medium low heat, stirring constantly. Stir just until chocolate and marshmallows are melted and smooth. Place in medium bowl. Cool. In another bowl whip 1 cup of the cream until sti (Upload by user)
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French Coconut Pie
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Coffee Chiffon Pie
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Crackling Coconut Cream Pie
Dissolve cornstarch and salt in water; whisk in Eagle Brand, egg yolks and coconut. Cook over medium heat, stirring constantly, until thick and bubbly. Remove from heat; stir in vanilla extract. Pour filling into baked pie shell; cool. Cover and chill for 3 to 4 hours. Spread whipped (Upload by user)
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Fresh Coconut Cream Pie
Combine milk, sugar and salt in a double boiler and bring to a near boil. Blend cornstarch, egg yolks, water, and add to milk mixture. Add coconut. Cook over hot water until custard thickens. Add butter and vanilla extract. Cool. Top with meringue or whipped cream. Meringue 4 egg (Upload by user)
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Combine milk, sugar and salt in a double boiler and bring to a near boil. Blend cornstarch, egg yolks, water, and add to milk mixture. Add coconut. Cook over hot water until custard thickens. Add butter and vanilla extract. Cool. Top with meringue or whipped cream. Meringue 4 egg (Upload by user)
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