#189 – Taco Pie & Double Crusted Lemon Pie

hosted by Laverne Diede & Rhonda Fitterer

Taco Pie

  • 1 1/2 lb. hamburger
  • 1 pkg. crescent rolls
  • 1 bag taco chips
  • 1 pint sour cream
  • 1 1/2 lbs. grated cheese (Colby, mozzarella, or cheddar)
  • 1 packet taco seasoning

Preheat oven to 350 degrees. Unroll the crescent rolls and pat into a 9 x 13 in baking dish. Bake rolls for 5 minutes. Brown hamburger and add taco seasoning and cook according to directions on the packet. Crush the taco chips in the bag; pour half on top of the crust, then layer hamburger, sour cream, cheese and remaining chips to the pie. Bake 20 minutes or until crust starts to brown. Serve with taco sauce.

Double Crusted Lemon Pie

  • 1 regular pie crust
  • 1 1/2 cups sugar
  • 2 Tbsp. flour
  • 1/8 tsp. salt
  • 1/4 cup butter, softened
  • 3 eggs, beaten (save 1 Tbsp. egg white for crust)
  • 1 tsp grated lemon peel
  • Lemon
  • 1/2 cup water
  • Cinnamon
  • Sugar

Preheat oven to 350 degrees. Combine sugar, flour and salt; blend in butter. Add eggs and lemon peel to mixture and mix well. Peel lemon, cut into thin slices and add to egg mixture along with water, mix well. Pour into pie crust; cover with top crust and brush top with egg wash. Sprinkle with cinnamon and sugar. Bake for 30 minutes or until knife comes out clean.


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