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Results 31 - 40 of 473 for canned lemon pie
Line pie plate and top edges with ... Brush on melted butter and sprinkle with nutmeg and sugar. Bake at 350°F for 25 - 30 mins. Serves 6 to 8.
In medium bowl, beat cream ... thoroughly. Stir in lemon juice and vanilla. Pour into ... desired amount of pie filling before serving. Refrigerate leftovers.
In medium bowl, beat cheese ... Pour into crust. Chill 3 hours or until set. Top with desired amount of pie filling before serving. Refrigerate.
Mix all ingredients well. Pour into unbaked pie shell and bake in 350°F oven for 30 minutes or until firm.
Drain canned fruits thoroughly. Mix all ingredients together and chill several hours or overnight. Makes 12 servings.
Use a sharp knife and ... 10 slices with pie filling. Top with remaining slices. ... pie filling with Cool Whip. Spread on top of each portion.
37. PUMMIES
OR: OR: In a large ... and salt. Add lemon zest or pumpkin pie spice, if using. Add flour ... completely before storing. Makes about 5 dozen cookies.
Put milk in mixing bowl and add lemon juice; mix well. Add Cool ... half in each pie crust. Do not freeze but ... and then they are ready to eat.
Day before serving: Prepare angel ... cool. Meanwhile, prepare pie filling mix as package label ... heat. Stir in lemon juice and peel. Pour into ... Refrigerate until serving time.
To prepare crust, combine pecans, ginger, brown sugar, lemon rind, and egg white. Press ... 15 minutes or until knife inserted 1 inch is clean.
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