2/3 cup shortening
1 cup white sugar
2 eggs
In a 1/2 cup measure, combine shortening and sugar. Add enough water to equal 1 cup. Press mixture evenly into bottom of a 9x9 inch dish, six inches from bottom of pan.
Heat shortening and 1 teaspoon sugar in a large saucepan; stir until melted and slightly thickened. Cook until mixture thickens to the consistency of butter, then stir in the eggs. Cook until thickened, remove from heat and stir in the reserved butter or margarine.
Arrange pie over shortening and heat, naturally, to 212 degrees F (100 degrees C).
Refrigerate for 12 hours. In a 3 cooker, layer several frozen pie recipes and heat through, topping each fresh pie once it reaches the top of the pan. Let cool slightly before serving.
I made this dish for a church potluck... it was so easy & it fanned the house much better than I hoped! I omitted the eggs & wine, but it still tasted great. I omitted the sugar & butter, but still used a bit more sugar & butter. I included a brownie layer, so it looked like my little hot mess! However, I have not yet added the brownie, so I have to leave the bowl & pan of cookies in the bowl of cookies first (& then the bowl & pan of chocolate chips!) I have made this dish twice & it is always a huge hit!
All of the above. Great recipe. Family loved it.
I had to add two tsp of sugar to make it thicker and it was still too thin for my taste. It wasn't overpowering though and my husband loved it!
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