Venezuelan Mystery Pie Recipes

VENEZUELAN MYSTERY PIE

Steps:

• Heat oven to 375.
• Grease pie plate, 10x1-1/2 inches.
• Heat cornmeal, broth and garlic salt to boiling in 3-quart saucepan; stirring constantly, remove from heat.
• Stir in margarine and egg; fold in Colby cheese.
• Spread cornmeal mixture on bottom and up side of pie plate. Flute edge using oiled fingers.
• Cook ground beef (or meat of your choice) in 10-inch skillet; stirring frequently, until brown; drain.
• Stir in bell pepper, onion and olives. Cook 5 minutes, stirring constantly, until vegetables are crisp-tender.
• Stir in salsa; simmer uncovered 5 minutes.
• Spoon beef mixture into pie plate. Cover with aluminum foil; bake 25 to 30 minutes or until hot.
• Mix sour cream, Cheddar cheese and mayonnaise; spread over beef mixture. Bake uncovered 15 minutes.
• Let stand 15 minutes before serving.
• Garnish with paprika, bell pepper slices and green onion curls if desired.

MYSTERY PIE

Steps:

• 1. Preheat oven to 350*. Beat egg whites until foamy. Gradually add sugar and beat until stiff.
• 2. Fold in crackers, pecans, baking powder and vanilla.
• 3. Pour in buttered 9 inch pie plate, bake for 30 minutes. Let cool completly then top with cool whip and reserved pecans.

MYSTERY PIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Generously grease a 9 inch pie pan.
• In a large glass or metal bowl, beat egg whites until foamy. Mix together sugar and baking powder, then slowly add mixture to egg whites, continuing to beat until stiff peaks form. Beat in vanilla extract. Fold in crushed crackers and pecans. Spread mixture evenly into pie pan.
• Place pie in preheated oven and reduce temperature to 325 degrees F (165 degrees C). Bake for 30 minutes. Cool thoroughly. Top with whipped topping and fresh fruit.