Corn Topped Beef Pie Recipe
Ingredients:
1 & 1/2 lbs of lean beef (ground)
1/2 c of celery; chopped
1 bottle of chili-sauce
1 apple; unpeeled & chopped
1 pack of muffin-mix
1/4 tsp of cumin
1/4 tsp of pepper
8 oz of whole-kernel corn; drained
Instructions:
Cook celery & beef in skillet ’til meat is browned. Drain excess fat off. Add the cumin, pepper, apples, & chili-sauce. You spoon the meat-mixture into 10″ square bake pan.
Follow the package instructions in preparing corn-muffin mix. Add the corn onto butter. You spread the batter over meat-mixture evenly ’til dish’s outer corner.
Have pie baked at four hundred degrees Fahrenheit for 30-35 mins ’til cornbread becomes golden-browned. Cool for 5-10 minx prior to serving.
>> Corn Topped Beef Pie Recipe
Famous Pumpkin Pie Recipe
Ingredients:
2 pcs of eggs; beaten slightly
16 oz of pumpkin (canned)
3/4 c of sugar (granulated)
1/2 tsp of salt
1 tsp of cinnamon (ground)
1/2 tsp of ginger (ginger)
1/4 tsp of cloves (ground)
12 oz of evaporated milk (canned)
1 pc of pie crust (unbaked, 9 inch)
Instructions:
Combine eggs, pumpkin, sugar, salt, cinnamon, ginger, cloves, and milk; mix thoroughly. Pour onto the crust and bake inside preheated oven (425 degrees F) for fifteen mins. Lower down the temperature (350 degrees F) and bake for another 40-50 mins. Let it cool and garnish Cool Whip if preferred.
>> Famous Pumpkin Pie Recipe
Double-Layer Pumpkin Pie Recipe
Ingredients:
4 oz of softened cream cheese
1 Tbsp of milk (or half-and-half)
1 Tbsp of sugar (granulated)
1-1/2 c of whipped topping; thawed
6 oz of pie crust (Graham)
1 c of milk (cold, or half-and-half)
2 pkgs of pudding & pie filling (instant, vanilla)
16 oz of pumpkin (canned)
1 tsp of cinnamon (ground)
1/2 tsp of ginger (ground)
1/4 tsp of cloves (ground)
Instructions:
Combine (cream) cheese, sugar, and a tablespoon of milk inside a bowl; mix thoroughly till smooth and add thawed topping then stir gently. Spread onto the base of the crust. Combine a cup of milk and pudding & pie filling; beat thoroughly for 1-2 mins till blended well.
Add the spices and pumpkin; stir thoroughly and spread above the layer of (cream) cheese. Place inside the refrigerator for three hrs. Garnish additional (whipped) topping with nuts.
>> Double-Layer Pumpkin Pie Recipe
Guava Ice Cream Pie Recipe
Ingredients:
1 qt of vanilla icecream
A can of frozen guava-flavored juice (small)
1 pie crust; baked
Whipped cream
Instructions:
Combine juice & icecream ’til softened, blend well then pour onto pie crust. Freeze for 60 mins ’til firm.Top w/ whipping cream & serve.
>> Guava Ice Cream Pie Recipe
Stroganoff Deep Dish Pie Recipe
Ingredients:
1 lb of beef (ground)
1/2 c of onion; shopped
1/2 of sourcream
1/4 c of ketchup
A can cream-of-mushroom soup
2 large eggs
4 oz of canned mushrooms; drained
1/2 c of ice water
2 c of biscuit bake mix
Instructions:
Have oven preheated to three hundred fifty degrees Fahrenheit. Grease one 9×13-inch bake pie.
Cook the meat in skillet ’til browned, drain excess fat off. COmbine soup, eggs, ketchup & sourcream ’til blended well. Add the mushrooms & beef-mixture.
Mix the biscuit bake mins w/ water ’til soft-dough forms. Vigorously beat 20 times. You press the dough lightly into sides & bottom of your pan. You spread the meat mixture evenly over the dough.
You bake ’til light-browned about 25-30 mins. Garnish w/ parsley.
>> Stroganoff Deep Dish Pie Recipe
Souper Meat and Potatoes Pie Recipe
Ingredients:
1/4 c of onion
A can cream-of-mushroom soup
1 lb of beef (ground)
1/4 c of fine dried breadcrumbs
2 Tbsps of parsley
Pepper
Salt
2 c of potatoes; mashed
Shredded cheese (Cheddar)
1 large egg
Instructions:
Combine soup, beef, onion,egg, crumbs & parsley, blend thoroughly. You press the mixture into 9″ pie pan. Have it baked for about 25 mins at three hundred fifty degrees Fahrenheit.
Top w/ potatoes then w/ cheese. Continue baking for few mins more ’til cheese melts & potatoes are heated through.
>> Souper Meat and Potatoes Pie Recipe
Carrot Ice Cream Pie Recipe
Ingredients:
1 & 1/3 c of Graham-cracker crumbs
1/3 c of packed brown-sugar
1/3 c of melted butter
1/3 c of concentrated lemonade
2 & 1/2 c of carrots; chopped
1/4 c of sugar (granulated)
1 qt of softened vanilla icecream
Instructions:
Combine brown-sugar & crumbs in bowl then add the butter in. Tightly press into sides & bottom of 9″ pie pan then refrigerate it for half an hour.
Place concentrated lemonade, sugar & carrots in processor then pulse w/ cover ’til finely-chopped & blended well. Transfer this mixture onto bowl then add icecream, stirring ’til blended thoroughly.
Pour this into prepared crust then have it covered & freeze about 8 hrs or more. Then remove it from your freezer 15-20 mins prior to serving.
>> Carrot Ice Cream Pie Recipe