|by Selwa Anthony|
The Lebanese Cooking is a traditional and authentic collection of Lebanese recipes passed down from mother to daughter for generations.
Results 111 - 120 of 1,240 for no chill pie crust
In a large ... and vanilla. Pour into prepared pastry shell. Chill 3 hours or until set. Top with cherry pie filling before serving. Refrigerate leftovers.
In large microwave-safe ... smooth when stirred. Chill 15 minutes or ... mixture. Pour into crust. Cover; chill ... cover top of pie with chilled cherry pie filling.
Mix fruit and ... and place into crust. Preheat oven ... sugar. Cut the butter in as for pie dough. Put this topping on top of the fruit. Bake for 1 hour.
In large mixing ... until fluffy. Beat in milk until smooth. Stir in lemon and vanilla, pour into crust. Chill 3 hours. Top with pie filling before serving.
Using electric mixer, ... mixture. Spoon into crust. Refrigerate until ... smooth. Cool to lukewarm. Spread over pie. Refrigerate until firm - about 3 hours.
Combine flour, sugar, ... will be thick and glossy. Spread on hot pie. Bake in 400 degree oven for 8 minutes, until golden brown. Remove to rack and cool.
Prepare gelatin according ... Whip milk; add gelatin, sugar and peaches. Pour into crusts; freeze. Remove from freezer just before serving. Makes 2 pies.
In large mixing ... vanilla. Pour into prepared crust. Chill 3 hours or ... Top with desired amount of pie filling before serving. Makes 6 to 8 servings.
In large mixer ... vanilla. Pour into prepared crust. Chill 3 hours or ... Top with desired amount of pie filling before serving. Refrigerate leftovers.
Mix and let ... and drape in pie pan. Add the ... tablespoon); place top crust on pie. Bake ... minutes. Cut back heat to 350 degrees and bake about 30 minutes.
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