Fawn Pie Recipes

FAWN PIE

Steps:

• In a large saucepan, combine all ingredients except pie shell.
• Cook over medium heat until filling is thick.
• Pour into pie crust, and bake about twenty minutes at 350° until firm.

PIONEER COOKIES

Steps:

• Cream together butter or margarine, brown sugar, milk and vanilla. Mix well.
• Stir in flour and baking soda. Blend well. Mix in one cup oatmeal and stir. Add in raisins and mix well.
• Drop by teaspoonfuls onto cookie sheets and bake at 350 degrees F (175 degrees C) for 10 - 12 minutes.

KUMQUAT PIE

Steps:

• Beat condensed milk and whipped topping together in a bowl with an electric mixer. Add lemon juice and beat until thickened. Stir in kumquat puree. Pour into the pie crust.
• Freeze until firm, 2 to 3 hours. Let thaw for 5 to 10 minutes before serving.

TRUE BLUE CUSTARD CRUNCH PIE

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Beat together sour cream, 3/4 cup sugar, egg, 2 tablespoons flour, vanilla extract and salt in a mixing bowl until smooth. Gently fold the blueberries into the sour cream mixture. Spoon the filling into the unbaked pie crust.
• Bake in the preheated oven for 25 minutes.
• While the filling is baking, prepare the streusel crunch topping: In a medium bowl combine 3 tablespoons flour and 2 tablespoons sugar. Cut the cold butter into the flour mixture until crumbly. Fold in the chopped pecans. After the filling has baked 25 minutes, sprinkle the streusel crunch topping over the top of the pie.
• Bake until the topping is golden brown, about 15 additional minutes.

COCONUT CUSTARD PIE II

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Beat eggs slightly, stir in white sugar, salt and vanilla. Gradually stir in milk. Add 1/2 cup coconut to filling, and reserve remaining 1/2 cup for the top. Pour filling into pie shell.
• Bake at 400 degrees F (200 degrees C) for 25 to 30 minutes, or until knife inserted into center of pie comes out clean. Cool pie completely.
• Before serving, mix 1/2 cup coconut with butter and brown sugar. Sprinkle on top of pie. Broil, about 3 or 4 inches away from heat, for 2 to 4 minutes.

STREUSEL TOPPED PUMPKIN PIE BY EAGLE BRAND®

Steps:

• Preheat oven to 425 degrees F. Whisk together pumpkin, sweetened condensed milk, egg, 3/4 teaspoon cinnamon, ginger, nutmeg and salt. Pour into crust.
• Bake 15 minutes.
• In small bowl combine brown sugar, flour and remaining 1/2 teaspoon cinnamon; cut in butter until crumbly. Stir in nuts. Remove crust from oven; reduce oven to 350 degrees F. Sprinkle streusel mixture over pie.
• Bake 40 minutes or until set. Cool. Serve warm or at room temperature. Store leftovers covered in refrigerator.