|School and Home Cooking|
|by C. Carlotta Greer|
This book was converted from its physical edition to the digital format by a community of volunteers.
1 - 10 of 151 for crustless pies
Beat above ingredients ... or 9 inch pie pan that has ... at 350 degrees in metal pan or 325 degrees in glass pan until golden brown, about 30-40 minutes.
Mix and pour into pie tin. Bake at 350 degrees until done. Use knife to test for doneness.
Combine flour, baking ... Pour into 10-inch pie plate. Place dough ... degrees for 25-30 minutes or until puffs are brown. Serve with ice cream, if desired.
Beat eggs, sugar, ... Add milk and vanilla; blend well. Pour in heavily buttered pie pan. Sprinkle top with nutmeg and bake at 400 degrees for 30 minutes.
Melt butter and ... and vanilla. Pour into a well greased 9 inch pie plate. Top with nuts. Bake at 325 degrees for 25 minutes. Serve warm with ice cream.
Grease 10 inch quiche dish or other baking pan. Sprinkle with crumbs. Set aside. In a nonstick skillet, melt butter. Add onion and garlic and cook ...
Melt butter over ... in vanilla, pecans and coconut. Mix well. Pour into well greased and floured Pyrex pie plate. Bake 35 minutes at 325 degrees. Cool.
Combine honey, eggs, ... well. Add evaporated milk. Pour mixture in 9 inch pie pan and bake at 325 degrees for 1 hour. Top with honey sweetened whip cream.
Mix all ingredients together. Pour into deep dish pie plate. Bake at 350 degrees for 1/2 hour.
Heat butter and ... Pour into 9" pie plate. Bake at ... minutes before cutting. Can be refrigerated, covered, up to 2 weeks. Excellent served with ice cream.
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