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Results 61 - 70 of 289 for corn starch pie
Add all above ingredients and 2 cups water. Put 8 cups of water on the stove, let it come to a boil and stir in the ingredients. Pack jars ...
In a large saucepan, blend first 5 ingredients plus 1 tsp salt. Stir in 10 cups water. Cook and stir until thick and bubbly. Add lemon ...
Drain pineapple and reserve the ... and cook a little longer. Cool. Pour over the chilled pie crust. Top with cool whip and reserved pineapple.
In a sauce pan bring water, vegetables and bouillon to a boil. Reduce heat and simmer uncovered for 3-5 minutes or until vegetables are ...
Mix water, sugar, corn starch and corn syrup in a ... to fill a 9-inch baked pie crust or graham cracker crust. Cover with cooled glaze. Chill.
Mix cocoa, sugar, corn starch, egg yolks, and salt together. Add milk and vanilla, stir. Cook in a double boiler until mixture is thick.
Mix well with fingers and fork. Pat in 9 inch pie pan. Prick! Bake at 425 ... filling over all berries. Refrigerate for 2 hours. Serves 6 to 8.
Combine first 3 ingredients in ... Add berries and pour into baked pie shell. Refrigerate for 2 hours. Top with Cool Whip when ready to serve.
69. STRAWBERRY PIE
Wash berries. Boil cup of ... Place berries in pie crust. Pour cooked mixture over berries. Place in refrigerator to chill. Top with Cool Whip.
Combine and press into 9 inch pan. Bake for 10 minutes at 350 degrees. (Spray pan with Pam, first.) Combine the sugar, cocoa, flour and ...
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