Results 1 - 10 of 129 for non-baked pies
In a large ... To make a pie crust, scoop one ... stored in refrigerator for up to 2 weeks. Brush with cream or egg wash and bake in preheated 375°F oven.
Mix pineapple, lemon juice, milk. Fold in Cool Whip. Refrigerate for at least 2 hours before serving.
Mix the pumpkin pie filling and marshmallows ... Remove from heat and let cool for 20 minutes. Add the Cool Whip and mix well. Put in already baked pie shell.
Combine sugar and ... from heat. Stir in vanilla and melted butter. Pour into cooked pie shell and cool. Spread with whipped topping. Chill and serve. .com
Preparation Time: Approximately ... baking soda, pumpkin pie spice and salt ... pans; spread evenly. Bake for 55 to ... Calcium 2%DV; Iron 10%DV * Daily Value
Combine pumpkin, milk ... safe muffin pans with liners. Fill 1/2 full. Bake at 350 degrees for 20 minutes. Then put in microwave on High for 2 to 3 minutes.
Whip cream cheese ... between the two pie crusts. Freeze. To Serve: Remove pies from freezer 15 ... Sprinkle with toasted slivered almonds. Yield: 2 pies.
Mix sugar, cornstarch ... over strawberry halves, mix well. Pour into pie shell, refrigerate until set. Top with whipped cream or topping. Serves 6 or 8.
To prepared, cooled BLAIR chocolate pie mix blend in ... with melted chocolate. Garnish with additional whipped topping and maraschino cherries, if desired.
Put milk, sugar, ... lemon juice. Chill. Spread chilled filling in bottom of pie crust. Add fruit just before serving. Top with whipped cream if desired.
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