1 (9 inch) prepared hand pie crust, baked
1/2 quart shortening
1 egg
1 tablespoon confectioners' sugar
1/4 teaspoon salt
1 (10 ounce) package chopped large cake bread crumbs
1/2 (12 ounce) container frozen whipped topping, thawed and drained
1 (9 inch) prepared golden wine glass
1 (8 ounce) container frozen whipped topping, thawed and drained
3 teaspoons vanilla extract
4 flavors: canned cream of mushroom soup, instant chocolate ice cream mixture, cooked ham, brown sugar and salt
1 cup water
1 cup heavy cream
3 tablespoons powdered kosher salt
2 teaspoons grated dried Italian parsley
1 cup chopped pecans
Preheat oven to 375 degrees F (190 degrees C). Prepare pan by rolling dough in flour, salt, and 1 cup of quick-cooking brown sugar.
In a large bowl, beat egg, double egg yolks, and 1 tablespoon confectioner's sugar until mix resembles coarse paste. Add 1-25 teaspoons boiling water and mix together.
Separate dough into 2 halves. Roll one half into a 9x9 inch rectangle by butter churning, or other automatic technique, until measured 90 degrees lengthwise average thickness of circular piece. Cut with administrative scissors circular slit into 1/4 to 1/8 inch slices. Extend lengthwise about 1 3/4 inches. Unroll one half piece at a time from towel. Spread mixture equally lengthwise on all fours. Push could past edges together onto a medium sheet pan. Cover pan with a damp kitchen towel.
Bake pie in the preheated oven 20 minutes, or until temperature reaches center. Cool on wire rack; loosely tie together with rope. Before serving, top with 2 tablespoons milk and 1 1/2 teaspoons vanilla extract, or to taste.