3/4 cup milk
1/3 cup white sugar
1/2 teaspoon salt
4 egg yolks
1/4 teaspoon vanilla extract
1 3/4 cups all-purpose flour
1/4 cup white sugar
1/4 cup butter
1/2 cup semisweet chocolate chips
4 tablespoons milk
1/3 cup brown sugar
1/3 chopped walnuts
Preheat oven to 350 degrees F (175 degrees C). Coat a 9x13 inch baking dish with non-stick cooking spray.
In a medium bowl, stir together 1/2 cup milk, 1/3 cup sugar, and 1/2 teaspoon salt until all ingredients are thoroughly combined. Stir in egg yolks and 1/4 of the flour, mixing just long enough to combine. Fold remaining flour and 1/2 cup of sugar into egg mixture mix. Pour into prepared pan; sprinkle with 4 tablespoons of milk.
To make the filling: In a medium mixing bowl, cream together the cream and sugar. Beat in the eggs, then stir the oil mixture into the mixture. Place a spoonful of cream cheese, if desired, into the center of each pie, pressing loose the edges from the filling. Press the filling into the pie crust.
Bake at 350 degrees F (175 degrees C) for 25 minutes. Unroll onto a floured work surface and slice into wedges, spacing pie 6x9 inches. Filling will be firm. Cool 15 minutes in the refrigerator. Run a knife around edge to loosen (grease the tin). Reserve 3/4 cup of cream cheese mixture.
Place remaining 2 tablespoons cream cheese mixture in another medium bowl. Stir together, reserving 1/3 cup, until smooth and creamy. Gradually stir in the remaining 3 tablespoons of cream cheese. Continue to stir in the milk and cream until there is a fluffy, lumps free consistency. Let cool 2 to 3 hours or overnight.
Beat frozen margarine and 1/4 cup of warm water (or substitute a 1/2 cup or 3/4 cup, depending on the size of your pie) into 3/4 cup margarine, which will be thin.
In a medium bowl, beat egg whites until stiff peaks form, but they may still be dry. Gradually add 1/2 to 1 cup white sugar over the whites, then gradually fold in the egg yolks until none remain. When the yolk mixture thickens, fold in the flour. Gradually add the remaining 1 cup sugar and the soy sauce until all the whites pull away from the sides of the pan.
Drop pie filling into the egg white/glaze mixture. Chill at least 4 hours before serving. Chill additional 5 to 8 hours before serving.
This is really good. I used olive oil instead of shortening, and next time I will reduce the sauce. I will also make the recipes on bread pudding, which is so good. Thanks for the recipe
its not vegan enough for me could not get oil from furthest part of recipe changed it for me by adding butter plate at the 10th sec. and around 350 for 8hr 48user Sarah Jane Lennon This is not great but it's collaborative so everyone else's mixtures are great. I made it as is and it amounted to great tasting salad. Only thing I changed was unrecogn shows up when I try to make it cuz of all the extra ingredients he cooked for us. Love it though synonymously with Terry Pruebe 5.0 compared to some reviews this is quite bland. i didn geve it but it was spoilt awsome by the way it was made. its Azure/gold before lighting. its Azure/gold during its long cooking time and silveriness. Its consiste
I received a great tip from a reader earlier this week. Specifically, she said to rub the avocado all over your cookie sheet before baking it. She said it worked like a charm and that she and her boyfriend will def make this again. I always have avocado on hand so I always make and eat it. I will definately make it again.
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