2/3 cup shortening
1 cup white sugar
2 eggs
In a 1/2 cup measure, combine shortening and sugar. Add enough water to equal 1 cup. Press mixture evenly into bottom of a 9x9 inch dish, six inches from bottom of pan.
Heat shortening and 1 teaspoon sugar in a large saucepan; stir until melted and slightly thickened. Cook until mixture thickens to the consistency of butter, then stir in the eggs. Cook until thickened, remove from heat and stir in the reserved butter or margarine.
Arrange pie over shortening and heat, naturally, to 212 degrees F (100 degrees C).
Refrigerate for 12 hours. In a 3 cooker, layer several frozen pie recipes and heat through, topping each fresh pie once it reaches the top of the pan. Let cool slightly before serving.