1 (9 inch) unbaked pie crust
3 eggs
1 cup vegetable oil
2/3 cup dry milk powder
2 teaspoons vanilla extract
2 tablespoons molasses
2 teaspoons vanilla extract
1/2 cup butter, melted
1 (9 ounce) can sliced mushrooms, drained
1 small apple - peeled, cored and diced
1/4 cup chopped hazelnuts
1/2 cup chopped walnuts
3 bananas, sliced
1 cup sliced almonds
1 cup walnuts
1/4 cup frozen light brown sugar
1/2 cup orange juice
1/4 cup crushed pineapple juice
1/4 cup orange marmalade
1/2 cup white sugar
1/3 cup white sugar
1/4 fluid ounce vanilla extract
1/8 cup chopped pecans
Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, beat eggs until frothy. Mix in oil, dry milk powder, and vanilla extract. Beat in molasses and sugar; mix in melted butter, mushrooms, apples, and hazelnuts.
Spread batter into 12 individual pie pans; fill lightly.
Bake in preheated oven for 30 minutes, or until a toothpick inserted into center of a pie comes out clean. Cool before removing foil.
In a small saucepan, combine orange juice, brown sugar, orange marmalade, pecans, and chopped nuts. Mix well. Spread over pie in small fluid ounce container.
When pie is cool, cut into wedges. Store in a glass container. Gently slice or dice into rounds. Refrigerate leftover slices, or spread over pie.
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