Pour
into prepared pie shell and cover with plastic wrap directly on the surface; refrigerate until firm, 4 — 6 hours.
Fill prepared pie shell with warm pumpkin custard and bake for 30 - 60 minutes, depending on the size and depth of your pie.
Turn out into
the prepared pie shell, spread with a rubber spatula to fill the crust evenly, and bake until golden brown, 50 minutes to 1 hour.
Pour the prepared filling into
the prepared pie shell and bake for 15 minutes in the preheated oven.
Pour the prepared filling into
the prepared pie shell.
Spread the chopped rhubarb on the bottom of
the prepared pie shell.
Pour into
prepared pie shell.
Prepare the pie shells, following directions on packaging.
Pour the fruit mixture into
the prepared pie shell.
Transfer strained curd to
prepared pie shell (do not wash out strainer or bowl).
Pour the mixture into
the prepared pie shell and place on a large baking pan to catch any spills.
Slowly and carefully pour this mixture into
the prepared pie shell.
Stir in 1-1/4 cups of the crumb mixture and pour it into
the prepared pie shell.
Gradually stir in evaporated milk, and then add to
prepared pie shells.