|by Martha R. Shulman|
A healthy and delicious trove of recipes that capture the heart of Provence but not the fat In Provencal Light, first published in hardcover in 19...
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Results 1 - 10 of 15 for hickory nut pie
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Mix eggs, sugar, ... and butter, adding nuts last. Pour into pie shell and bake ... minutes, then reduce heat to 350 degrees and bake 40 additional minutes.
Mix all ingredients together and pour into pie shell. Bake at 350°F until knife comes out clean as for custard pie.
Mix and add: Add: Cook until thick. Let cool and add 1 cup hickory nuts. Pour into baked pie shell. Top with whipped cream.
Melt butter than ... Cook until thickened, then add vanilla and 1 cup chopped hickory nuts. Pour into a baked 9 inch pie crust. Use egg whites for meringue.
Mix flour and ... cracker crumbs and nuts over bottom of ... firmly. Cool before serving. Mound with whipped cream and sprinkle with hickory nuts or pecans.
Mix together and stir in 1 cup nuts. Pour into unbaked pie shell. Bake at 375 degrees for 45 minutes.
Mix and fill crust. Cover with milk and add 1 teaspoon butter. Bake.
Mix sugar, salt, ... and cook for 10 minutes. Stir occasionally. Blend in butter and nuts. Cool; add vanilla. Pour into a 9 inch pan. Top with meringue.
In a saucepan ... the partly stiffened persimmon mixture and 1/4 cup chopped hickory nuts. Fill graham cracker crust with this filling. Chill until firm.
Mix. Put in unbaked shell. Bake at 450 degrees for 10 minutes. Then at 350 degrees for 30 to 40 minutes.
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