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1
Partially bake pie shells at 400 degrees for 6 min on preheated cookie sheet.
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2
Reduce heat to 350 degrees.
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3
Meanwhile, prepare filling.
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4
In 10-inch skillet over medium heat, in warm butter, cook green onions and green pepper with garlic till tender.
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5
In medium bowl with electric mixer at high speed, beat together lowfat milk, soup, Large eggs, and flour till well mixed.
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6
Stir in onion mix and pimentos.
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7
Distribute broccoli and cheese proportionately among baked pie crusts; carefully pour filling over broccoli and cheese.
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8
Bake pies on cookie sheet 50 min at 350 degrees or possibly till knife inserted in center comes out clean.
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9
Cold 10-15 min on wire rack.
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10
To prepare recipe in glass pie plate: Remove pie crusts from freezer.
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11
To remove frzn pie crust from aluminum foil pan, run a knife between frzn pie crust edge and pan.
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12
Gently lift out crust; place in 9-inch pie plate.
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13
Defrost 10-20 min.
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14
Gently press pie crust to fit plate; re-crimp edge.
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15
Proceed with the recipe.
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16
To freeze and reheat baked pie: Tightly wrap fully baked and cooled pie; freeze.
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17
Thaw pie completely.
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18
Preheat oven and cookie sheet to 350 degrees.
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19
Unwrap thawed pie; place on warm cookie sheet.
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20
Heat 30 min or possibly till warm.
