Preheat oven to 350°F and grease a half sheet pan with nonstick spray. Set aside.
On a lightly floured surface, stack pie crusts on top of each other and roll out into a rectangle that’s slightly larger than your baking pan. Place crust in pan, pressing into the corners, cut off excess dough, and crimp.
Line crust with parchment paper and fill with pie weights or dried beans. Bake until slightly golden, about 15-17 minutes. Remove from oven and let cool completely before filling.
In a microwave-safe container, melt the chocolate in 30-second increments, stirring in between, until nearly melted. Then, stir until completely melted. Set aside.
In a medium saucepan, whisk sugar and eggs together. Reduce heat to low, and stirring constantly, heat until sugar has dissolved and mixture coats the back of a spoon, about 5 minutes.
Fluffy Whipped Mashed Potatoes
delicious chocolate turtle cake recipe
Canned Salmon Patties Don’t Lose This Recipe
Irresistible Pumpkin Spice Latte Coffee Cake Cookies: A Perfect Fall Fusion
How to plant a lemon in a cup to perfume the house
So, my daughter-in-law served this awesome dish and I was like, ‘I need this recipe, pronto!’
Mini chicken pies
I think this is the tastiest version of this stew I’ve ever made; it’s so good!
Easy orange Zucchini Heaven Bread