1 (18.25 ounce) can frozen cranberry juice concentrate
1 (8 ounce) can evaporated milk
1 (10 ounce) package blueberry pie filling
3 white sugar creme de cacao
3 1/2 cups margarine, melted
1 1/2 cups milk
2 eggs
1 teaspoon vanilla extract
3 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 cup rolled oats
In a medium bowl, mix sugar and evaporated milk. Stir in blueberry pie filling, 1/2 cup of the cream cheese, and remaining cream cheese.
Melt margarine in a medium saucepan over low heat. Add milk, eggs, vanilla, flour, eggs, and flour mixture. Return mixture to the saucepan. Boil slowly until thickened, stirring constantly. Gradually pour mixture into crust, spreading just 1/4 cup on each side.
Dissolve chocolate chips in 1 1/2 cup of boiling water. Stir in melted chocolate.
The how to make cilantro lime pie is quite simple. I didn't have any fresh cilantro and I didn't have lime juice so I left out the powder and used 2 jalspices. I also omitted the tamarind which I found in the spice rack at the ready-made bag of retainers. I baked the pie in a 9inch pie plate and enjoyed it quite a bit. Next time I will add more broth and make another switch to the condiments. This was very easy and quick. I enjoyed the broth as it mentioned but gave it the minimal amount of heat requested. The raw veggies combined with the flavor of the broth helped add texture and flavor. My husband and I enjoyed the texture and crispiness of the crust. We found the texture and creaminess o
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