Colossal Cookbook/ColossalCookbook.cdr/mm/pies1/pie1

Text File | 1990-06-08 | 135.0 KB | 3,936 lines

                                      PIES


                             PUMPKIN GINGERSNAP PIE


        1 1/2 - cups cold half and half cream or milk
        1 - pkg. (4 serving size) vanilla flavor instant pudding and pie
            filling
        3 1/2 - oz. Cool Whip whipped topping,thawed
        1 - cup EACH: pecans and gingersnaps
        1/2 - can canned pumpkin
        1 1/2 - tbsp. pumpkin pie spice
        1 - prepared graham cracker crumb crust


          Beat half and half cream and pie filling in a large mixing bowl
        with a wire whisk for 1 minute.Let stand 5 minutes.Fold in
        topping and remaining ingredients;spoon into crust.Freeze until
        firm.Let stand at room temperature for 10 minutes before serving
        to soften.Store leftovers in freezer.


                             FRUIT TOPPED CHEESE PIE


        1 - 8 oz. pkg. cream cheese,softened
        1/3 - cup sugar
        1 3/4 - cup (4 oz.) Cool Whip whipped topping,thawed
        1 - prepared graham cracker crumb crust
        1 - cup canned cherry pie filling


          Beat cheese and sugar until creamy.Mix in topping.Spoon into
        the crust;add pie filling around the edge of the pie.Chill at
        least 3 hours.Garnish with additional whipped topping,if
        desired.


                                MIDNIGHT MINT PIE


        Crust:


        1 1/4 - cups finely crushed Thin Mint cookies
        1/4 - cup melted butter or margarine


        Filling:








        1 - cup butter
        2 - cups sifted powdered sugar
        4 - oz. unsweetened chocolate,melted and cooled
        4 - eggs
        1 - tsp. peppermint extract


          Preheat oven to 350 degrees.Blend cookie crumbs with butter and
        press into bottom and sides of a 9" pie pan.Bake 5 to 7 minutes
        and cool thoroughly.
          Beat butter and sugar until light and fluffy.Add chocolate,eggs
        and peppermint extract,beating until well combined.Mound filling
        into the baked pie shell.Freeze until firm.



                                    PIE CRUST


        5 - lbs. flour
        1 - can Crisco Butter Flavored shortening
        3 - cups water
        1/4 - cup flour


          Add water.Blend with a pastry blender.Should hold its shape
        when squeezed.Roll into 20 balls and wrap in wax or plastic
        paper.Drop in a sealable plastic bag for freezer.Makes 20 pie
        crusts.


        To Thaw: Put into a microwave on high for 20 to 30 seconds,
        turning over once during thawing process.Easy to roll out.


                                   CRUMB CRUST


        1 - cup flour
        6 - tsp. butter or margarine
        Pinch of salt
        1 - tsp. cinnamon or nutmeg


          Combine above ingredients in a small bowl.Mix thoroughly.


                                COCONUT CREAM PIE


        1/2 - cup sugar
        5 - tbsp. all-purpose flour
        1/8 - tsp. salt
        1/4 - cup cold milk
        1 1/2 - cups scalded milk






        3 - egg yolks
        1 - tsp. vanilla extract
        1 - cup shredded coconut
        1 - 9" prepared pie shell,baked as directed


          Blend sugar,flour and salt with the cold milk.Add scalded milk,
        gradually,stirring constantly.Cook on a low heat until thick.Add
        beaten egg yolks.Cook 2 minutes longer.Remove from heat.Add
        vanilla extract and coconut.Cool then pour into previously baked
        pie shell.Cover with meringue (recipe follows).Makes one 9" pie.


        Meringue: use 3 egg whites to cover a 9" pie shell.Use 2 level
        tablespoons granulated sugar for each egg.Beat egg whites until
        stiff.(They should be glossy on top and when you invert the bowl,
        they should remain in place.)Fold in the sugar,gradually.Cover
        the pie with meringue.



                                    LEMON PIE


        1 1/2 - cups sugar
        4 - tbsp. all-purpose flour
        4 - tbsp. cornstarch
        1/2 - tsp. salt
        2 - cups boiling water
        4 - egg yolks
        1/3 - cup lemon juice
        Grated rind of 2 lemons
        1 - 9" prepared pie shell,baked as directed


          Mix sugar,flour,cornstarch and salt together.Add the boiling
        water,stirring constantly,using high heat until mixture begins
        to thicken.Then cook on a low heat until thick.Add beaten egg
        yolks.Cook 2 minutes longer on low heat.Add the lemon juice and
        rind.Cool.Pour into previously baked pie shell.Cover with
        meringue (recipe above).Makes one 9" pie.


                               EASY KARO PECAN PIE


        3 - eggs,slightly beaten
        1 - cup Karo light or dark corn syrup
        1 - cup sugar
        2 - tbsp. margarine,melted
        1 - tsp. vanilla
        1 1/2 - cups pecan halves
        1 - 9" unbaked pie shell








          In  a large bowl,stir first 5 ingredients until well blended.
        Stir in pecans.Pour into pie shell.Bake in 350 degree oven 50
        to 55 minutes or until knife inserted halfway between center and
        edge comes out clean.Cool.Serves 8.


                               CHOCOLATE PECAN PIE


          Follow recipe for Easy Pecan Pie.Melt 4 squares (1 oz. each)
        semisweet chocolate with margarine.Blend into recipe before
        baking.


                             MAPLE PECAN PUMPKIN PIE


        SHELL:

        1 - 15 oz. pkg. pie crust
        1 - tsp. flour

        FILLING:

        1/2 - cup sugar
        1 - tsp. cinnamon
        1/2 - tsp. salt
        1/4 - cup raisins
        1/4 - cup chopped pecans
        2 - 16 oz. cans pumpkin filling
        1 1/2 - cups evaporated milk
        1 - tsp. maple flavor
        2 - eggs,slightly beaten



        TOPPING:

        1 - cup whipping cream
        2 - tbsp. powdered sugar
        1/2 - tsp. maple flavor
        Pecan halves


          Prepare pie crust,according to package directions,for one crust
        pie.Refrigerate remaining pie crust for later use.Heat oven to
        425 degrees.Place prepared crust into a 10" tart pan with
        removable or a 9" pie pan.Press in bottom and up sides of pan.
        Trim edges,if necessary.
          In a large bowl,combine all filling ingredients;blend well.
        Carefully,pour into pie crust lined pan.Bake for 40 to 50 minutes
        or until knife inserted in center comes out clean.Cool.In a
        small bowl,beat cream until soft peaks form.Blend in powdered
        sugar and maple flavor;beat until stiff peaks form.Spoon or pipe
        over filling.Garnish with pecan halves.Store in refrigerator.






        Makes 8 servings.







                               CRANBERRY MINCE PIE


        2/3 - cup sugar
        2 - tbsp. cornstarch
        2/3 - cup water
        1 1/2 - cups fresh cranberries,rinsed and drained
        Pastry for 2 crust pie
        1 - jar ready for use mincemeat
        1 - egg yolk plus 2 tbsp. water,mixed


          In  saucepan,combine  sugar and cornstarch;add water.Over  high
        heat,cook and stir until boiling.Add cranberries;return to a
        boil.Reduce heat;simmer 5 to 10 minutes,stirring occasionally.
        Turn mincemeat into pastry lined 9 or 10" pie plate.Top with
        cranberries.Cover with vented top crust;seal and flute.Brush
        egg mixture over crust.Bake @ 425 degrees in lower half of oven
        30 minutes or until golden brown.Cool.Decorate with Egg Nog
        cream (recipe follows).Makes one 9 or 10" pie.


        Egg Nog Cream: In large bowl,combine 1 1/2 cups canned Borden
                       Egg Nog,chilled and one 4 serving size package
                       instant vanilla flavor pudding mix;blend well.
                       Fold in 1/2 pint whipping cream,whipped.Chill.
                       Use as topping for pie,cake or fruit.Makes about
                       3 1/2 cups.


                                    PEAR PIE


        2 1/2 - tbsp. flour
        3/4 - tsp. apple pie spice
        1/8 - tsp. ground cinnamon
        1/8 - tsp. salt
        4 - cups pears,peeled and sliced as you would apples
        2 - unbaked pie crusts
        6 - tbsp. brown sugar
        1 1/2 - tsp. vanilla extract
        1 - tbsp. margarine
        1 - tbsp. milk
        Brown sugar


          Mix first 4 dry ingredients.Toss with pears.Place in prepared






        unbaked pie crust.Top with 6 tablespoons brown sugar,the vanilla
        extract and the margarine.Cover with second unbaked crust.Brush
        milk and a little brown sugar on top of crust.Bake 15 minutes in
        preheated 425 degree oven.Reduce heat to 350 to 375 degrees for
        approximately 25 to 30 minutes or until crust is browned.


                             PUMPKIN AND PRALINE PIE


        Hot Water Dough:

        2/3 - cups lard or shortening,softened
        1/2 - tsp. salt
        1/3 - cup boiling water
        2 1/4 - cups flour,divided


        Pumpkin Filling:

        1/2 - cup sugar
        1/2 - cup light brown sugar
        1 - tbsp. flour
        1 - tbsp. bitters,optional
        1 - tsp. ground cinnamon
        1/2 - tsp. ground ginger
        1/2 - tsp. salt
        1/4 - tsp. ground nutmeg
        1/4 - tsp. ground cloves
        1 - egg,slightly beaten
        2 - tbsp. butter
        1 - 29 oz. can pumpkin puree
        1 - 12 oz. can evaporated milk
        1/4 - cup sweet milk
        1 - cup water

        Praline:

        4 - tbsp. butter,softened
        2/3 - cup light brown sugar
        2/3 - cup pecans,coarsely chopped
        Whipped cream or whipped topping,optional


        To make hot water dough:

          Beat lard or shortening and salt in a large bowl;gradually,
        beat in boiling water.Cool to room temperature,stirring,
        occasionally to prevent water and lard from separating.Beat
        in 2 cups flour,then form dough into 2 balls.Flatten each
        portion into a 6" disk.Wrap in plastic wrap and chill.(If desired
        refrigerate overnight or freeze up to 1 month.)

        To make pumpkin filling: Mix sugar,light brown sugar,flour,
        bitters,if desired,cinnamon,ginger,salt,nutmeg and cloves in a






        large bowl.Stir in egg;set aside.Melt butter in a large skillet
        over low heat.Add pumpkin puree;simmer,stirring occasionally,
        until puree thickens slightly,about 10 minutes.Gradually,stir
        hot pumpkin puree into the sugar mixture.Stir in evaporated
        milk,sweet milk and 1 cup water.(If desired,cover and
        refrigerate overnight.)

        To make praline: Beat butter and brown sugar in a medium bowl.
        Stir in pecans and set aside.(If desired,cover and refrigerate
        overnight.)


        Assemble and bake: Bring chilled dough to room temperature.
        Working with one disk at a time,place on a floured surface.
        Using half of the remaining 1/4 cup flour,roll into a 13"
        circle,1/8" thick.Transfer and fit dough into a 9" deep dish
        pie pan;trim away excess dough and flute the edges with a fork.
        Repeat with remaining disk of dough to make a second pie shell.
        Prick each pie shell all over its surface with a fork.Preheat
        oven to 450 degrees.Freeze pie shells for 10 minutes.Spread
        half of the praline mixture over the bottom of each pie shell.
        Bake until praline is golden brown and bubbly,about 10 minutes;
        cool slightly.Reduce oven temperature to 400 degrees.Pour half
        the pumpkin filling into each crust;smooth the top of each with
        a spatula.Bake until pumpkin filling in each pie pan is firm
        and crusts are golden brown,about 1 hour.Cool completely and
        serve.Makes 2 - 9" pies.Top with whipping cream or whipped
        topping,if desired.Garnish with whole pecans.



                    SWEET POTATO PIE WITH BOURBON CREAM SAUCE


        1 - 23 oz. can sweet potatoes,drained (2 cups)
        4 - tbsp. margarine,melted
        3 - eggs
        1 - cup sugar
        1 - tsp. cinnamon
        1/4 - tsp. grated nutmeg
        3/4 - cup milk
        1 - tsp. vanilla
        1 - 9" pie shell,baked
        1/4 - cup chopped pecans


          Use a food processor or fork to mash sweet potatoes together
        with melted margarine.Blend in eggs,sugar,cinnamon and nutmeg.
        Add milk and vanilla.Pour mixture into baked pie shell.Microwave
        on 70% (medium high) 7 minutes.
          Sprinkle pecans over surface of pie.Rotating midway through
        cooking,microwave on 70 % (medium high) 6 to 8 minutes or until
        center no longer jiggles.Top with Bourbon Cream Sauce.Makes 8
        servings.








                               BOURBON CREAM SAUCE


        3/4 - cup half and half cream
        1/2 - cup milk
        1 - 4 oz. pkg. instant French vanilla or vanilla pudding mix
        2 - tbsp. bourbon or rum


          In a mixing bowl,whip together cream,milk,pudding mix and
        bourbon.Refrigerate until slightly thickened.Serve on or beside
        slices of pie.Makes 1 1/2 cups.

        Note: Combine remaining 1/2 pudding mix with 1 cup of milk to
              make 2 servings of pudding.


                          CLASSIC SOUR CREAM RAISIN PIE


        1 - 8" unbaked pie shell
        2 - large eggs
        1 - cup dairy sour cream
        3/4 - cup sugar
        1 - tsp. vanilla
        1/4 - tsp. salt
        1/4 - tsp. nutmeg
        1 - cup raisins
        1/2 - cup dairy sour cream for topping,optional


          Beat eggs,1 cup sour cream,sugar,vanilla,salt and nutmeg
        together until well blended.Stir in raisins.Pour into pie shell.
        Bake,below oven center,in moderate hot oven (375 degrees) for
        40 minutes,just until set.Cool.If desired,top servings with sour
        cream.

        Pie Shell

        1 - cup all-purpose flour
        1/2 - tsp. salt
        1/3 - cup shortening
        2 to 3 - tbsp. cold milk

          Combine flour with salt.Cut in shortening until particles are
        pea size.Sprinkle with milk to make a stiff dough.Roll on lightly
        floured board or cloth to fit a 8" pie tin.Fold edge under and
        flute rim.


                                 FUDGE PECAN PIE


        1 - 9" unbaked pie shell






        1/3 - cup butter or margarine
        1/3 - cup Hershey's cocoa
        2/3 - cup sugar
        1/4 - tsp. salt
        3 - eggs,slightly beaten
        3/4 - cup light corn syrup
        1 - cup chopped pecans,optional
        1 - cup pecan halves


          Heat oven to 375 degrees.Melt butter over low heat;add cocoa
        and stir until smooth.Remove from heat;cool slightly.Stir in
        sugar,salt,eggs and corn syrup.Blend thoroughly.Stir in chopped
        nuts,if desired.Pour into unbaked pie shell.Place pecan halves
        over top.Bake for 40 minutes.Cool.Let stand 8 hours before
        serving.Garnish with sweetened whipped whipping cream or whipped
        topping.Makes 8 servings.


                               CRANBERRY PEAR PIE


        Pastry:

        2 1/4 - cups all purpose flour
        1 - tbsp. sugar
        1 - tsp. salt
        10 - tbsp. butter,cold
        3 - tbsp. shortening
        6 to 8 - tbsp. ice water


        Filling:

        2/3 - cup sugar
        Water
        3 - lbs. pears,diced
        1 1/2 - cups cranberries
        1/2 - tsp. grated lemon peel
        1/4 - tsp. salt
        3 - tbsp. cornstarch
        1 - tbsp. butter
        1/2 - tsp. vanilla extract


        Pastry:

          Combine flour,sugar and salt.With two knifes,cut in butter and
        shortening until mixture resembles coarse crumbs.Sprinkle in
        water,1 tbsp. at a time,tossing with a fork,until pastry is moist
        enough to hold together.Shape into two balls (one slightly larger
        than the other).Cover and refrigerate one hour or overnight.

        Filling:







          Combine sugar and 1/2 cup water.Bring to a boil.Reduce heat and
        simmer 5 minutes.Add pears,cranberries,lemon peel and salt.Simmer
        until cranberries have popped,about 10 minutes.Dissolve
        cornstarch in 1/4 cup water;stir in fruit mixture.Bring to a
        boil.Reduce heat and simmer 2 minutes,stirring occasionally.
        Remove from heat.Stir in butter and vanilla.Cool completely.


          Preheat oven to 425 degrees.On a lightly floured surface,roll
        the larger ball of pastry into a 12" circle.Line a 9 1/2" deep
        dish pie pan.Trim pastry to edge.Roll remaining pastry into a
        10" circle.Cut into 8 equal wedges.
          Spoon filling into pie crust.Arrange cut pastry wedges on top.
        With tines of a fork,press the edges to seal.Bake for 15 minutes.
        Reduce heat to 375 degrees.Continue to bake for 50 to 55 minutes
        until filling is bubbly and crust is golden.Cool completely on
        a wire rack.Makes 8 servings.



                             PUMPKIN CHEESECAKE PIE


        Crust:


        1 - cup graham cracker crumbs
        1/2 - cup ground pecans
        2 - tbsp. sugar
        1/8 - tsp. ginger
        1/4 - cup butter or margarine,melted


        Filling:


        3/4 - cup brown sugar,firmly packed
        1 - 8 oz. pkg. cream cheese
        1 - 16 oz. can pumpkin pie filling
        1/2 - cup heavy cream
        1 - tsp. cinnamon
        1/2 - tsp. ginger
        1/2 - tsp. salt
        1/4 - tsp. nutmeg
        1/4 - tsp. clove
        1 - dash black pepper
        3 - eggs


        Garnish:


        Pecan halves
        Sweetened whipped cream








        Crust:


          Preheat oven to 350 degrees.Combine cracker crumbs,pecans,sugar
        and ginger.Add butter.Stir until well coated.Press,evenly,to
        bottom and sides of a 9" pie plate.Bake 8 to 10 minutes.Cool on a
        wire rack.


        Filling:


          Combine brown sugar and cream cheese;beat until light and
        fluffy.Beat in remaining ingredients in order listed above,adding
        the eggs one at a time.NOTE: Filling can be made ahead of time.
        Cover and refrigerate overnight.Bring to room temperature before
        filling pie shell.Pour into pie shell.Bake 55 to 60 minutes and
        use toothpick test for exact timing.Cool on a wire rack.Pipe edge
        with whipping cream and garnish with pecans,if desired.Makes 8 to
        10 servings.


                             PEANUT BUTTER CREAM PIE


        Crust:



        2 - cups crushed oreo cookies
        1/4 - cup butter,melted


        Filling:


        1 - 8 oz. pkg. cream cheese,at room temperature
        1 1/3 - cups powdered sugar
        2/3 - cup creamy peanut butter
        1 - cup heavy cream
        1 - cup heavy cream,whipped
        1/2 - cup salted peanuts,coarsely chopped


          Combine cookie crumbs and butter.Press mixture into a 9" pie
        pan.Set in freezer while you prepare the filling.
          Combine cream cheese,powdered sugar and peanut butter.Beat
        until smooth.Add the 1 cup cream and mix well.Fold in the whipped
        cream,gently.Turn into the prepared pie crust.Sprinkle with
        chopped peanuts.Place in the freezer for at least 2 hours.It can
        be made several days in advance.Makes 6 to 8 servings.









                                 OH SO GOOD PIE


        1/2 - 11 oz. pkg. pie crust mix
        1 - cup golden raisins
        1 - cup chopped pecans
        3 - tbsp. flour
        3/4 - stick butter
        3/4 - cup firmly packed light brown sugar
        2 - eggs,separated
        2 - tbsp. whiskey
        1 - tsp. distilled white vinegar
        1 - tsp. cinnamon
        1 - tsp. nutmeg
        1/2 - tsp. allspice
        1/8 - tsp. salt
        Spiked Whipped Cream (recipe follows)


          Preheat oven to moderate (350 degrees).Prepare pie crust mix
        following package directions for a 9" pastry shell with fluted
        edge.
          Toss together raisins,pecans and flour in a medium size bowl
        until raisins and pecans are well coated with flour.
          Beat together butter and brown sugar in a large bowl until
        well blended.Add egg yolks,one at a time,beating well after each
        addition.Add whiskey,vinegar,cinnamon,nutmeg and allspice;
        blend well.Stir in raisin nut mixture.Set aside.
          Beat egg whites and salt in a medium size bowl with an electric
        mixer at high speed until soft peaks form.Fold whites into
        raisin nut mixture.Pour into pastry shell.
          Bake in oven for 35 minutes or until slightly puffed and set.
        Serve warm or at room temperature with Spiked Whipped Cream.


        Spiked Whipped Cream: Beat together one cup heavy cream,2 tbsp.
        sugar and 2 tsp. whiskey in a medium size bowl until soft peaks
        form.NOTE: The whiskey does not cook out of the Spiked Whipped
        Cream,so do not offend with this recipe.


                                VERMONT APPLE PIE


        6 - large tart apples,pared,cored and sliced
        1 - unbaked 9" pastry shell
        1/3 - cup sugar
        3/4 - cup ginger snap cookie crumbs
        1 - tbsp. flour
        1/2 - tsp. cinnamon
        Dash salt
        1/4 - cup butter
        1/4 - cup walnuts
        1/3 - cup maple flavored syrup








          Spread 1/2 the apples in the pastry shell.Combine next 6
        ingredients.Spread 1/2 the mixture over the apples.Spread
        in remaining apples atop first layer.Top with remaining
        remaining crumbs and walnuts.Bake in a moderate oven
        (375 degrees),about 50 minutes,covering with foil the last 25
        minutes.Remove from oven.Pour syrup,evenly,over the pie.


                                PEACH SKILLET PIE


        1 - stick pastry mix
        6 - fresh peaches
        1/2 - cup sugar
        1/2 - tsp. salt
        1/4 - tsp. cinnamon
        1 1/2 - tbsp. butter


          Mix pastry,according to directions on package.Roll out on
        lightly floured cloth covered board with flour covered rolling
        pin,large enough to line a 8" skillet or frying pan,allowing
        dough to hang over edge.Slice skinned peaches into pastry lined
        pan.Sprinkle with sugar,salt and cinnamon.Dot with butter.Fold
        the dough ever edge toward center,leaving a small space
        uncovered.Bake in 425 degree oven until fruit is bubbly and crust
        is browned,about 25 to 30 minutes.


                               APPLE BLUEBERRY PIE


        3/4 - cup sugar
        3 - tbsp. cornstarch
        1/2 - tsp. salt
        5 - cups apples,peeled and sliced
        1 - cup blueberries,fresh if possible
        1 - tbsp. lemon juice
        1 - unbaked double crust pastry shell
        2 - tbsp. margarine


          In a large bowl,stir together sugar,cornstarch and salt.Add
        apples,blueberries and lemon juice;toss to coat the fruit.Turn
        into pastry lined 9" pie plate.Dot with margarine.Add top crust;
        seal and flute edge.Bake in a 425 degree oven until crust is
        browned and filling is bubbly.


                         GOLDEN APPLE PIE WITH RUM SAUCE


        6 to 7 - golden delicious apples
        1/4 - cup brown sugar






        2 - tbsp. flour
        1/2 - tsp. cinnamon
        1/4 - tsp. salt
        1/8 - tsp. nutmeg
        Pastry for a 2 crust 9" pie
        1/4 - cup chopped nuts
        2 - tbsp. rum
        2 - tbsp. butter


          Combine apples with brown sugar,flour,spices and salt.Place in
        a 9" pastry lined pie plate.Flute edges of crust.Sprinkle apples
        with nuts and rum;dot with butter.Roll out remaining pastry.Cut
        into 3/4" strips.Arrange strips in a lattice pattern,atop of pie.
        Bake @ 425 degrees for 50 to 60 minutes or until apples are
        tender.Cover top of pie with foil part way through baking time
        to prevent over browning of crust.Serve with Rum Sauce.


        RUM SAUCE:


          Combine 1 cup sugar,3/4 cup water and 1/2 tsp. of cinnamon in
        medium size saucepan.Bring to a boil.Boil 5 minutes over medium
        high heat,stirring constantly.Gradually,blend together 2 tbsp.
        cornstarch and a 1/4 cup of cold water.Stir into hot sugar
        mixture.Cook and stir until thickened.Stir in 1/2 cup rum;cool
        slightly.Serve warm with pie.


                            MARSHMALLOW MERINGUE PIE


        6 - cups apples
        1 - tbsp. lemon juice
        1/2 - cup sugar
        1/4 - cup flour
        1/2 - tbsp. cinnamon
        3 - egg whites
        1 - 7 oz. jar marshmallow cream


          On lightly floured surface,roll pastry to a 12" circle.Place
        in a 9" pie plate,turn under edge;flute.Drizzle apples with
        lemon juice.Toss with combined sugar,flour and cinnamon.Spoon
        into shell.Bake @ 450 degrees for 35 minutes.Reduce oven
        temperature to 350 degrees.Beat egg whites until soft peaks
        form.Gradually,add marshmallow cream,beating until stiff peaks
        form.Spread over apples,sealing to edge.Bake 10 minutes or until
        meringue is slightly browned.Cool and serve.



                               EASY MILKY WAY PIE








        1 - 21 oz. can cherry pie filling
        4 - tsp. lemon juice
        4 - 1 1/2 oz. Milky Way candy bars
        1/3 - cup chopped nuts
        1 - 9" pie crust,chilled


          Add the lemon juice to pie filling.Place in pie shell.Thinly
        slice candy bars over top.Sprinkle with nuts.Bake in a preheated
        450 degree oven for 10 minutes.Reduce temperature to 350 degrees.
        Continue baking 10 to 15 minutes more.Cool and serve.


                               APRICOT CHEESE PIE


        1 1/4 - cup quick oats
        1/4 - cup melted butter or margarine
        1/4 - tsp. cinnamon
        1/8 - tsp. ground nutmeg
        1 - cup cottage cheese
        1 - 8 oz. pkg. reduced calorie cream cheese
        3 - eggs
        1/2 - cup sliced dates
        1/2 - cup pineapple juice
        1 - tsp. vanilla extract
        1 - tsp. grated orange zest (peel)
        3/4 - tsp. cornstarch
        1 - 16 oz. can apricot halves,drained


          Combine oats,butter,cinnamon and 1/4 tsp. nutmeg in a small
        bowl.Press mixture onto bottom and up sides of a 9" pie plate.
        Bake @ 425 degrees for 7 to 10 minutes,until lightly browned.
          Meanwhile,combine cottage cheese and cream cheese,eggs,dates,
        1/3 cup pineapple juice,vanilla extract,orange zest and remaining
        nutmeg in a food processor or blender.Blend until well mixed.
        Pour into cooled crust and bake @ 350 degrees for 30 to 35
        minutes until filling is set.Chill at least one hour.
          Combine remaining pineapple juice and cornstarch in a small
        saucepan.Heat to boiling.Boil 1 minute,stirring constantly,until
        thickened and clear.Arrange drained apricot halves on top of
        cheese filling and spoon pineapple glaze,evenly,over apricots.
        Refrigerate until glaze is set.Makes 8 servings.


                               NO SUGAR APPLE PIE


        1 - 6 oz. can apple juice concentrate
        2 - tbsp. cornstarch
        1/2 - cup water
        1/2 - tsp. apple pie spice
        4 - apples






        Uncooked double pie crust
        Sweet and Low sugar substitute,if desired


          Mix first 4 ingredients.Cook until thick.Slice apples into
        uncooked pie crust.Pour mixture over apples.Cover with top pie
        crust.Bake @ 350 degrees for 45 minutes.Apples can be sprinkled
        with one package of Sweet and Low,if desired.

        Note: This pie can be made without crust to save calories.Pour
        mixture over apples in pie pan.


                               MISSISSIPPI MUD PIE


        2 - sticks butter or margarine
        2 - cups sugar
        4 - eggs
        1/2 - cup cocoa
        1 - tsp. vanilla extract
        1 1/2 - cups flour
        1 - cup chopped pecans,optional
        1 - jar marshmallow creme


          Mix butter,2 eggs and cocoa together.Then,add and mix in
        vanilla extract,2 eggs,flour and pecans,if desired.Put into
        a greased 11 x 14" pan.Bake @ 350 degrees for 30 minutes.
          Remove from oven.While cake is hot,spread 3/4 jar of
        marshmallow creme in top.

        Frosting:

          Mix together 1 stick butter,6 tbsp. milk,1/2 cup cocoa,1 box
        powdered sugar,1 tsp. vanilla extract and 1 cup medium chopped
        pecans.Spread over marshmallow topping.




                                CHERRY BERRY PIE


        Crust:

        2 - cups all-purpose flour
        1 - tsp. salt
        1/4 - tsp. baking powder
        1/3 - cup shortening
        1/3 - cup butter flavor shortening
        6 - tbsp. cold water
        2 - tsp. vinegar

        Cherry Layer:







        3 to 3 1/2 - cups frozen unsweetened pitted red tart cherries
        1/2 - cup juice drained from cherries
        1/3 - cup plus 1 tbsp. sugar,divided
        1 - tbsp. plus 1 1/2 tsp. quick cooking tapioca,divided
        1 - tbsp. cornstarch,divided
        1/2 - tsp. almond extract
        1/2 - tsp. vanilla extract

        Cream Cheese Layer:

        1 - 8 oz. pkg. cream cheese,softened
        1/2 - cup confectioners sugar
        1/2 - tsp. almond extract
        1/3 - cup chopped almonds
        1/2 - tsp. vanilla extract

        Raspberry Layer:

        1 - cup fresh raspberries,drained
        2 - tbsp. granulated sugar
        1 - tbsp. cornstarch

        Topping:

        1 - egg white,lightly beaten
        Granulated sugar
        Chopped almond,optional
        Flake coconut,optional


        For Crust: Combine flour,salt and baking powder in a bowl.Cut in
        shortening and butter flavor shortening with a pastry blender (or
        2 knives) until the flour is just blended in to form pea size
        chunks.Combine water and vinegar.Sprinkle over flour mixture,1
        tbsp. at a time.Toss lightly with a fork until dough forms a
        ball.Divide dough in half.Press between hands to form two 5 to 6"
        pancakes.
        Flour rolling surface and pin lightly.Roll dough for bottom crust
        into a circle.Trim 1" larger than upside down 9" pie plate.Loosen
        dough carefully.Fold in quarters.Unfold.Press into pie plate.Trim
        edge even with pie plate.
        For  Cherry Layer:  Thaw and drain enough berries to yield 2 to 2
        1/2 cups fruit and 1/2 cup juice.Combine cherries,1/3 cup
        granulated sugar,1 tbsp. tapioca,1 1/2 tsp. cornstarch,almond
        extract and vanilla extract in a large bowl.Combine 1/2  cup
        cherry juice,1 tbsp. granulated sugar,1 1/2 tsp. tapioca and 1
        1/2 tsp. cornstarch in a small saucepan.Place on medium heat.Cook
        stirring constantly,3 or 4 minutes.Cool slightly.Pour over
        cherries.Mix gently until cherries are coated.Set aside.
        For Cream Cheese Layer: Combine cream cheese,confectioners sugar,
        almonds,almond extract and vanilla extract in a medium bowl.Beat
        at medium speed of electric mixer until well blended.Spread on
        bottom of unbaked pie shell.
        For Raspberry Layer: Combine raspberries,granulated sugar and






        cornstarch.Mix carefully.Spoon over cream cheese layer.If desired
        place raspberry mixture in a saucepan.Cook,briefly,until
        thickened.Cool until slightly warm before spooning over cream
        cheese layer.
        Heat oven to 400 degrees.Spoon cherry mixture over raspberries.
        Moisten pastry edge with water.Roll top crust same as the
        bottom.Cut into 10 - 1/2" strips.Place 5 strips evenly across
        filling.Fold every other strip back.Lay first strip across in
        opposite direction.Continue in this pattern,folding back every
        other strip each time you add cross strip.Trim ends of lattice
        strips even with crust.Press together.Fold edge under.Flute.
        For Topping: Brush pastry with egg white.Sprinkle lightly with
        granulated sugar.Bake @ 400 degrees for 15 minutes.Reduce
        temperature to 350 degrees.Bake 40 minutes.Sprinkle with chopped
        almonds and flaked coconut 5 minutes before end of baking time,
        if desired.Cool until barely warm or to room temperature before
        serving.Makes one 9" pie.

        Note: If using fresh cherries,use 3 to 4 cups in pie.Mash and
        press additional cherries through a sieve or colander to obtain
        1/2 cup of juice.


                            HOOSIER HARVEST APPLE PIE


        Crust:

        2 - cups all-purpose flour
        2 - tsp. granulated sugar
        1 - tsp. salt
        3/4 - cup butter flavor shortening
        1/4 - cup cold water
        1 - small egg,lightly beaten
        1 1/2 - tsp. apple cider vinegar
        Sugar and cinnamon

        Filling:

        1/3 cup firmly packed brown sugar
        1/3 - cup granulated sugar
        1/2 - tsp. cinnamon
        1 - tbsp. butter flavor shortening
        6 - cups peeled,sliced tart baking apples (about 2 pounds)
        3 - tbsp. fresh apple cider

        Glaze:

        Milk
        Granulated sugar


          Heat oven to 375 degrees.For crust: Combine flour,granulated
        sugar and salt in a bowl.Cut in butter flavor shortening,using a
        pastry blender or 2 knives until all flour is blended in to form






        pea size chunks.Combine water,egg and vinegar.Pour into flour
        mixture.Mix lightly with a fork until dough form a ball.Divide
        dough in half.press between hands to form two 5 to 6" pancakes.
        Wrap in plastic or aluminum foil.Refrigerate.
          Flour rolling surface and pin lightly.Roll dough for bottom
        crust into a circle.Trim 1" larger than upside down 9" pie plate.
        Loosen dough carefully.Fold into quarters.Unfold.Press into pie
        plate.Trim edge even with pie plate.
          For Filling: Combine brown sugar,granulated sugar,flour and
        cinnamon.Cut in butter flavor shortening with a fork until crumbs
        form.Toss apples with crumb mixture.Pour into unbaked pie shell.
        Sprinkle cider over filling.
          Roll top crust same as bottom.Use a cookie cutter to make a cut
        out in the center.Remove cut out.Sprinkle lightly with sugar and
        cinnamon.Bake separately.Place on top of pie halfway through the
        baking time.Moisten edge of bottom crust.Lift top crust onto the
        filled pie.Press edges together.Cut even with the edge of pie
        plate.Use tiny apple cutter to make vents in top crust for escape
        of steam.Use cutter to make additional tiny apple cut outs from
        extra pastry.Brush rim with water.Press apple cut outs gently in
        place all around edges.
          For Glaze: Brush top with milk.Sprinkle with the granulated
        sugar.Bake @ 375 degrees for 30 to 40 minutes.Cover edge of pie
        with foil the last 10 minutes,if necessary to prevent over
        browning.Cool until barely warm or to room temperature before
        serving.Makes one 9" pie.



                              POTATO AND BACON PIE


        1 - lb. bacon,chopped
        1 - onion,chopped
        8 - large eggs,beaten
        1 - lb. Russet potatoes,peeled and grated
        2 3/4 - cups grated sharp Cheddar cheese
        1/2 - tsp. black pepper


          Preheat oven to 350 degrees.Grease a 9 x 13" glass baking dish.
        Cook bacon and onion until bacon is crisp.Drain well.Combine eggs
        with  potatoes and cheese.Mix in bacon.Pour,evenly,into baking
        dish.Bake about 45 minutes or until center is set.Serves 6 to 8.


                               BEEF AND CHEESE PIE


        1 1/4 - lb. ground beef
        1/3 - tbsp. cinnamon
        1/4 - chopped green bell pepper
        1 - 8 oz. can tomato sauce and mushrooms
        1 - 8 oz. can cut green beans
        1/4 - tsp. garlic salt






        1 - 8 oz. can crescent rolls
        1 - egg,slightly beaten
        2 - cups shredded Cheddar cheese


          Preheat oven to 375 degrees.Fry ground beef,onion and green
        bell pepper in a large frying pan.Drain fat.Stir in tomato sauce,
        beans,and seasoning.Simmer while preparing crust.Separate crescent
        rolls into 8 triangles.Place in an ungreased 9" pie pan.Press
        bottom and sides to form a crust.Combine egg and 1 cup cheese.
        Spread over crust,evenly.Spoon hot meat mixture into crust.
        Sprinkle with remaining cheese.Bake for 20 to 25 minutes.Serves 6.


                               FROSTY RICOTTA CHEESE PIE


        1 - 6 oz. can frozen orange juice concentrate
        1 - pint vanilla ice cream or ice milk,softened
        1 - cup Ricotta cheese
        2/3 - cup raspberry jam
        3 - cups non dairy whipped topping,thawed
        2 - ready made graham cracker pie crusts
        1/8 - tsp. orange food coloring,if desired


          In a large mixing bowl,beat frozen orange juice concentrate
        for about 45 seconds.Spoon in softened ice cream and blend.Fold
        in whipped topping,Ricotta cheese and food coloring,if desired.
        Blend until smooth.Place bowl in the freezer for 15 to 20 minutes
        until mixture will mound.Carefully,spread 1/3 cup raspberry jam
        over bottom of each pie crust.Spoon Ricotta mixture into crusts;
        do not over fill.Cover,loosely,with several layers of plastic wrap
        and freeze until firm,at least 6 hours or overnight.Let stand
        for 20 to 30 minutes at room temperature before serving.Garnish
        with peach slices,raspberries and mint sprigs,if desired.





                               PINEAPPLE CREAM PIE


        1 - 10" baked pie shell
        1 - cup sugar
        1/2 - cup pineapple juice
        4 - large eggs,separated
        2 - tsp. plain unflavored gelatin combined with 3 tbsp. cold
            water (Let stand until thick.)
        1 - #2 can crushed pineapple,strained
        1 - cup whipping cream


          Combine 1/2 cup sugar with pineapple juice and slightly beaten






        egg yolks.Cook over very low heat until sugar is completely
        dissolved and custard coats spoon.Do not allow to boil;just
        simmer.Stir,continuously,while cooking.Add gelatin mixture to
        very hot custard and keep over low heat,stirring constantly,until
        completely melted.Remove from heat and pour into a large bowl.
        Add strained crushed pineapple to hot custard and blend well.
          Beat egg whites until they just cling to bowl,add other 1/2
        cup sugar;beat only until blended.Pour egg whites,all at once,
        into hot custard and fold until well blended.
          Pour into cold baked pie shell.Let stand until cool,then put in
        refrigerator for several hours until cold.beat 1 cup whipping
        cream and put on pie.Serves 8.


                                   PARADE PIE


        1 - small vanilla instant pudding mix
        1 1/2 - cups sour cream
        3 - tbsp. rum
        2 - tbsp. EACH: sugar and milk
        1 - 8 1/2 oz. can crushed pineapple,drained
        1 - baked graham cracker crust


          Combine pudding mix,sour cream,rum,sugar and milk in a bowl;
        beat with wire whisk until smooth.Fold in pineapple.Chill 3
        hours.Top with Cool Whip topping.


                                 SOUR CREAM PIE


        2 - eggs
        1 - cup sugar
        1 - cup thick sour cream
        1 - cup chopped raisins
        1/4 - tsp. nutmeg
        1/8 - tsp. salt
        1 - tbsp. lemon juice
        1 - unbaked pie shell


          Beat eggs.Add sugar,beating until light.Whip sour cream and
        fold into egg mixture.Add raisins,nutmeg,salt and lemon juice.
        Mix thoroughly.Pour mixture into pie shell.Bake @ 450 degrees
        for 10 minutes.Reduce heat to 350 degrees and continue baking
        for 20 minutes.


                                 TOLL HOUSE PIE


        2 - eggs
        1/2 - cup flour






        1/2 - cup sugar
        1/2 - cup packed brown sugar
        1 - cup butter or margarine,at room temperature
        1 - 6 oz. pkg. semisweet chocolate morsels
        1 - cup chopped walnuts
        1 - 9" unbaked pie shell
        Whipped cream or ice cream,optional


          Preheat oven to 325 degrees.Beat eggs until foamy.Blend in
        other ingredients until well blended.Bake one hour @ 325 degrees.


                               CHEESE PUDDING PIE


        Crust:

        1 - cup flour
        1/2 - cup chopped nuts
        1 - stick butter


          Mix above and press into the pie pan.Bake @ 350 degrees for 20
        minutes.


        Filling:


        1 - cup sugar
        1 - large tub Cool Whip Topping (16 ounce)
        8 - oz. cream cheese
        1 - 6 3/4 oz. pkg. Jello instant chocolate pudding


          Prepare chocolate pudding as directed on package.With a mixer,
        combine sugar and cream cheese.Fold in 1/2 of Cool Whip.Pour
        mixture onto crust.Add chocolate pudding.Top with remaining Cool
        Whip topping.Sprinkle with broken pecans.Refrigerate before
        serving.


                              BLUEBERRY CHEESE PIE


        2 - cups graham cracker crumbs
        2 - tbsp. sugar
        1/4 - lb. melted butter


        Pie Shell:


          Preheat oven to 350 degrees.Mix ingredients well and line a 9"






        pie pan.Bake for 6 minutes.


        Filling:


        2 - tbsp. sugar
        1 - lb. cream cheese (2 - 8 oz. packages)
        1/4 - pint sour cream
        1 - cup blue berry pie filling


          Blend until smooth the cream cheese,sour cream and sugar.Pour
        into pie shell.Top with blueberries.Sprinkle sugar on top and
        bake @ 350 degrees for 5 minutes.Chill and serve.


                                ISLAMORADA KEY LIME PIE


        1 - can condensed milk
        6 - eggs,separated
        1/2 - cup Key Lime Juice
        1 - tbsp. cream of tartar
        1 - cup sugar
        1 - 10" pie crust or 2 - 8" pie crust


          Whip together condensed milk and separated egg yolks until light
        and creamy at medium speed,about 8 minutes.Add 1/2 cup lime juice.
        Let rotate at low speed for about 1 second.Fold a few times with a
        rubber spatula.Pour into baked pie shell.Let stand.
          Beat separated egg whites with cream of tartar for a full five
        minutes.Add sugar.Beat another full five minutes.Spread on top of
        pie.Brown in oven at 350 degrees.


                             COUNTY FAIR BANANA CREAM PIE


        Nut Crust:

        2 - cups pecans
        1 - cup butter,softened
        3 - cups flour
        1 - egg,beaten
        1/2 - cup sugar


        Chocolate Layer:

        1 - cup chocolate chips
        1 - stick unsalted butter
        1 - tbsp. light corn syrup
        1 - tsp. vanilla







        Banana Custard:

        1 - cup milk
        4 - egg yolks
        1 - cup sugar
        5 - tbsp. flour
        3 - tbsp. unsalted butter
        1 - tbsp. rum or 1 tsp. vanilla
        2 - bananas
        Juice of 1/2 lemon
        2 - cups heavy cream
        Chopped pecans,optional


          For the crust: Chop pecans very fine,preferably in a food processor
        fitted with a metal blade.Place in bowl with other crust ingredients
        and mix until well blended.Divide in half and press into the bottom
        of 2 pie pans.Chill 30 minutes.
          Bake the pie crusts for 25 minutes @ 350 degrees.Cool completely.
        For chocolate layer:Melt chocolate with butter and corn syrup in the
        top of a double boiler set over hot,not boiling water.Stir frequently.
        Remove from heat and cool,then stir in vanilla.Divide between cooked
        pie crusts and spread evenly.
          For Filling:Heat milk in a medium size saucepan over medium heat to
        scald.Beat the egg yolks and gradually add sugar.Then beat in flour.
        Gradually stir in hot milk.Transfer to medium saucepan and
        cook,stirring constantly over medium high heat(use a whisk).The
        mixture will lump as it begins to thicken.Bring the mixture to a boil
        and boil 1 minute,stirring constantly.Remove from the pan from heat
        and continue to stir until the mixture is smooth.Then,beat in butter
        and optional rum.Cool to room temperature.
          Peel the bananas,slice very thin and toss with lemon juice.Whip 1 cup
        of the cream until it is firm but not stiff.Mix about 1/4 of the cream
        into the cooled egg mixture to lighten it,then fold the remaining
        cream and bananas into egg mixture.Fill the pastry shells with
        banana cream and smooth to even.Beat remaining cream until stiff.
        Spoon around edge of the pies and sprinkle with chopped pecans,if
        desired.Makes 2 pies.


                                   LEMON PUDDING PIE


        4 - tbsp. (1/2 stick) butter,softened at room temperature
        1 - cup granulated sugar
        3 - extra large egg yolks at room temperature
        1/3 - cup freshly squeezed lemon juice,strained
        2 - tsp. finely grated lemon rind
        3 - tbsp. plus 2 teaspoons all-purpose flour
        1 - cup light cream at room temperature
        2 - extra large egg whites at room temperature
        Pinch cream of tartar
        1 - fully baked 9" pie shell








          Cream butter well in large mixing bowl.Add 3/4 cup sugar in 2
        additions,beating 1 minute after each portion added.Blend in the
        egg yolks,1 at a time,beating well after each addition.Beat in
        the lemon juice and rind;beat in flour and cream.
          Beat egg whites on moderately high speed in small deep bowl
        until frothy.Add cream of tartar;continue beating until soft peaks
        form.Add remaining 1/4 cup sugar;beat until firm but moist peaks
        form.Stir in small spoonful of the egg whites into lemon mixture;
        then fold in remaining egg whites.
          Gently,pour filling into baked pie shell.Bake @ 400 degrees 10
        minutes,reduce oven temperature to 350 degrees and continue baking
        about 25 minutes or until top is well risen and firm to the touch.
        Transfer to cooling rack.Cool completely;then refrigerate 6 hours
        before serving.Makes one 9" pie.


                                  PUMPKIN PRALINE PIE


        1 - 9" unbaked pastry pie shell
        1 - 16 oz. can pumpkin
        1 - 14 oz. can condensed milk
        2 - eggs
        1 - tsp. ground cinnamon
        1/2 - tsp. ground nutmeg
        1/2 - tsp. ground ginger
        1/2 - tsp. salt
        Pecan halves
        3 - tbsp. dark brown sugar
        3 - tbsp. whipping cream


          Preheat oven to 375 degrees.In large bowl,blend pumpkin,condensed
        milk,eggs,spices and salt;pour into pastry shell.Bake 50 to 55
        minutes or until knife inserted near center comes out clean.Arrange
        pecans in circle on pie.In small saucepan,combine remaining
        ingredients;cook and stir until sugar dissolves.Simmer 5 minutes;
        remove from heat.Cool,5 minutes;spoon over pecans.Refrigerate leftover
        pie.Makes one 9" pie.


                        RHUBARB CUSTARD PIE WITH CRUMB TOPPING


        1 - 9" single crust pie shell,unbaked
        4 1/2 - cups rhubarb,chopped into 1/2" pieces
        1 1/2 - cups sugar
        1/4 - cup flour
        Dash of salt
        2 - eggs
        1/2 - tsp. vanilla


        Crumb Topping:







        1/2 - cup flour
        1/2 - cup sugar
        1/4 - cup butter or margarine


          Prick pastry shell with fork.Bake @ 450 degrees for 5 minutes.
        Cool.Combine rhubarb with sugar,flour and salt.Let stand 15
        minutes.Beat eggs slightly.Add vanilla.Stir egg mixture into
        rhubarb.Turn into pastry shell.For Topping;stir together flour
        and sugar.Cut in butter until it resembles coarse crumbs.Sprinkle
        over pie.Bake in 425 degree oven for 15 minutes,then reduce heat to
        350 degrees.Bake for 30 minutes more.Cool completely before serving.
        Store pie in refrigerator.


                                   PEANUT BUTTER PIE


        1 - 9" graham cracker pie shell
        1 - 8 oz. pkg. cream cheese,softened
        1/2 - cup milk
        1 - cup powdered sugar
        1/2 - cup peanut butter
        1 - 8 oz. carton Cool Whip whipped topping
        Chopped peanuts,optional


          Whip cream cheese in mixer bowl until light.Blend in peanut butter
        and powdered sugar.Add milk,gradually,beating constantly.Fold in
        whipped topping.Spoon into pie shell.Garnish with chopped peanuts,if
        desired.Freeze until firm.Makes 6 to 8 servings.


                              CHOCOLATE PEANUT BUTTER PIE


        1 - cup milk
        2/3 - cup peanut butter
        1 - pkg. instant chocolate pudding
        1 - 9" graham cracker pie shell
        1 - 8 oz. carton Cool Whip whipped topping

          Blend milk and peanut butter together.Add pudding mix.Pour into
        pie shell.Chill.Serve with a dab of Cool Whip whipped topping.


                               VANILLA PEANUT BUTTER PIE


        1/3 - cup peanut butter
        1 - cup powdered sugar
        1 - pkg. instant vanilla pudding
        Baked pie shell
        Cool Whip whipped topping








          Mix peanut butter and powdered sugar;crumble.Prepare instant pudding
        according to package directions.Spread most of crumble on bottom of
        baked pie shell.Pour prepared pudding over.Cover with Cool Whip.
        Sprinkle with remaining crumble.Chill at least 1 hour.






                                PURPLE PLUM CHIFFON PIE


        1 1/4 - lbs. fresh purple prune plums
        1/4 - cup water
        1 - cup sugar
        1 - tbsp. lemon juice
        1 1/2 - envelopes unflavored gelatin
        1/4 - cup water
        2 - egg whites
        Dash salt
        1/2 - cup heavy cream,whipped
        Baked pastry shell (9")
        Whipped cream for garnish


          Wash;halve and pit plums.Place in large saucepan with 1/4 cup water.
        Cover and simmer over low heat until tender,about 10 minutes.Puree
        plum pulp and liquid in blender.Measure 2 cups puree,adding water if
        necessary.Add sugar and lemon juice.Stir until sugar is dissolved.
        Soften gelatin in 1/4 cup cold water.Dissolve over hot water.Chill
        until slightly thickened.Beat egg whites with salt until stiff,but not
        dry.Fold egg whites and whipped cream into plum mixture.Pile into
        pastry shell.Chill until firm.Garnish with whipped cream,if desired.
        Makes 1 - 9" pie.


                              STRAWBERRY YOGURT PIE


        1 - envelope unflavored gelatin
        1/4 - cup water
        1/4 - cup milk
        2 - large egg yolks
        1 - 8 oz. package cream cheese
        1 - tbsp. honey
        1 - tsp. grated orange rind
        1 - tsp. vanilla
        1 - cup plain yogurt
        1 - 8" baked graham cracker shell
        Halved or sliced strawberries








        In a 1 1/2 quart saucepan,sprinkle gelatin over water to soften
        a matter of minutes.In a 1 cup measure beat together milk and
        yolks until blended;add to gelatin mixture.Over low heat stir
        constantly with a wide rubber spatula,especially around side
        of pan,until gelatin is dissolved;cool at room temperature.In
        a medium bowl,beat together cheese,honey,orange rind and vanilla
        gradually and gently beat in yogurt until smooth.Chill until
        very slightly thickened.Turn into graham cracker shell;chill
        to set.At serving time,cover surface with strawberries.Serves 6.



                                BANANA CREAM PIE


        1 - banana
        1 - baked 9" pie shell,cooked
        2 - packages(4 serving size)Jello Vanilla or Banana Cream Flavor
            instant Pudding and Pie Filling
        2 1/2 - cups cold milk
        2 - cups thawed Kool Whip topping


        Slice banana into pie shell.Prepare pie filling as directed on
        package for pie,using 2 1/2 cups milk.Fold in 1/2 cup of the
        Whipped topping and pour over banana in shell.Chill at least
        3 hours.Top with remaining whipped topping;garnish with banana
        slices and mint,if desired


                              DOUBLE CHOCOLATE PIE


        2 - packages(4 serving size)Jello Chocolate or Chocolate Fudge
        Flavor Pudding and Pie Filling
        3 1/2 - cups milk
        2 - tbsp. butter or margarine
        2 - squares Baker's Semi-sweet chocolate
        1 - baked 9" pie shell,cooled


        Combine pie filling and milk in saucepan;add butter and chocolate
        Cook and stir over medium heat until mixture comes to a full
        bubbling boil.Remove from heat.Cool 5 minutes,stirring twice.
        Pour into shell and chill 3 hours.Garnish with whipped topping
        and chocolate curls,if desired.Note:Plastic wrap may be placed on
        surface of pie filling before chilling.


                                PUMPKIN CREAM PIE


        2 - cups milk
        2 - pkg.(4 serving size)Jello Vanilla flavor instant pudding
            and pie filling






        1 - cup canned pumpkin
        1 - tsp. pumpkin pie spice
        1 - cup thawed Cool Whip whipped topping
        1 - baked 9" pie shell,cooled


        Combine milk,pie filling mix,pumpkin,spice and topping in a deep
        narrow bottom bowl.Beat at lowest speed of electric mixer for 1
        minute.Pour into pie shell.Chill until set,at least 3 hours.
        Garnish with additional whipped topping and pecans,if desired.


                            LEMON PARTY MERINGUE PIE


        1 - pkg.(4 serving size)Jello Lemon flavored pudding and pie
            filling
        2/3 - cup sugar
        2 1/4 - cups water
        3 - egg yolks
        2 - tbsp. lemon juice
        2 - tbsp. butter or margarine
        1 - baked 9" pie shell,cooled
        3 - egg whites
        6 - tbsp. sugar


        Combine pie filling mix,2/3 cup sugar and 1/4 cup of water in
        saucepan.Blend in egg yolks and remaining water.Cook and stir
        over medium heat,until mixture comes to a full bubbling boil.
        Remove from heat.Blend in lemon juice and butter.Cool 5 minutes,
        stirring twice.Pour into pie shell.
        Beat egg whites until foamy throughout.Gradually beat in 6
        tablespoons sugar and continue beating until mixture will form
        shiny peaks.Spread over pie filling.Bake @ 425 degrees for 5 to
        10 minutes or until meringue is delicately brown.Cool at least
        4 hour before cutting.


                             JIFFY BUTTER PIE CRUST

          This rich,all-butter recipe makes two single piecrusts or one
           double crust pie;margarine may be substituted for butter,if
           desired.


        2 - cups all-purpose flour
        3/4 - tsp. salt
        2/3 - cup butter,chilled,cut into 8 pieces
        1 - yolk of large egg


        In a large bowl,combine flour and salt.With pastry blender or two
        knives,cut in butter until mixture resembles coarse crumbs.In
        small bowl,beat egg yolk with 3 tablespoons ice water;sprinkle






        mixture,1 tablespoon at a time,over flour mixture;toss with
        fork to blend lightly but evenly.Add up to 1 tablespoon water,if
        necessary,until dough begins to form a ball.Knead dough gently
        2 or 3 times;flatten into disk shape.

        TO MAKE SINGLE CRUST:On lightly floured surface,roll out half
        dough to 11 to 12" circle(see note);fit into 9" pie plate;trim,
        leaving 1" overhang.Dampen underside of hangover with water;
        turn under;flute edges or make decorative edging as described
        below.Place in freezer 10 minutes.Note:Depending on depth of
        edge or type of edging used for crust,you may need up to full
        recipe dough.Any unused dough can be frozen,tightly wrapped,
        for up to 2 months.

        TO MAKE DOUBLE CRUST:Roll out dough as for single crust pie;
        fit into pie plate;trim.Roll out remaining dough to 11 to 12"
        circle;fit over top of pie;trim,leaving 1"overhang.Dampen
        edges of pastry with water;press together or turn under;
        flute edge .Cut vents for steam in center of top crust.

        PREBAKED PIE SHELL:Prepare jiffy Butter crust,recipe above,
        or one 10 or 11 ounce package piecrust mix according to
        package directions.Roll out half dough;fit into 9" pie plate;
        prepare single crust as directed.After fluting,place in freezer
        10 minutes.Heat oven to 425 degrees.Line crust with foil;fill
        foil with dried beans or rice.Bake 6 minutes.Remove foil and
        beans;bake 8 to 10 minutes longer until pie shell is lightly
        browned.Cool completely on wire rack before filling.Makes one
        9"pie shell.


        ROPE EDGE

        Fit and shape pastry crust as in Jiffy Butter Crust recipe;
        trim to leave 1 1/2" overhang.Dampen overhang with water;
        roll under to make high standing edge.Press right thumb into
        pastry edge at an angle;press and squeeze pastry between thumb
        and knuckle of forefinger.Repeat,keeping same angle to make
        ropelike edging.

        LEAF EDGE

        Fit and shape pastry crust as in Jiffy Butter Crust recipe,
        turning edge under.Press flat to rim of pie plate.With sharp
        paring knife,cut out 1" oval-shaped leaves from leftover
        pastry scraps.Lightly mark veins on leaves.Dampen rim of
        pastry crust with water;place leaves in slightly overlapping
        pattern around edge;press gently but firmly to adhere.

        SCALLOPED EDGE

        Fit and shape crust as in Jiffy Butter Crust recipe,turning
        edge under.Place forefinger of left hand inside crust edge.
        Using thumb and forefinger of right hand,pinch around left
        forefinger to make wide scallops.Repeat around border,making






        sure scallops are same size.

        BRAIDED EDGE

        Fit and shape pastry crust as in Jiffy Butter Crust recipe,
        turning edge under.Press edge flat to rim of pie plate.Roll
        leftover pastry into long thin rectangle;cut into long
        strips,1/4"wide.Weave strips into one long continuous braid
        to fit around rim of piecrust.Brush rim with water;set braid
        in place;press gently to adhere


                                  SUNBURST EDGE

        Fit and shape pastry crust as in Jiffy Butter Crust;trim edge
        exactly to fit pie plate rim.Cut pastry edge at 1/4" intervals,
        making each cut 3/4" long.Dampen cut edge with water;fold over
        each pastry section into triangle,pressing to seal.


                                    MOCK APPLE PIE


        2 - unbaked pie crusts
        4 - cups water
        1 1/2 - cups sugar
        4 - tsp. cream of tartar
        40 - Ritz Crackers
        2 - tbsp. butter
        1 - tsp. cinnamon
        1/4 - tsp. nutmeg
        Juice and grated rind of 1 lemon


          Make your favorite pie crust (top and bottom).Boil water,sugar
        and cream of tartar.Add whole crackers,1 at a time.Boil 2
        minutes.Add remaining ingredients.Cool.Pour into prepared pie
        shell.Cover with top crust.Slit top for steam vents.Bake @ 425
        degrees for 10 minutes.Reduce heat to 350 degrees.Continue to
        bake 20 to 25 minutes or until golden brown.Remove from oven.
        Cool.Makes 1 pie.


                                 OHIO SOUR CHERRY PIE


        CRISCO CRUST:

        (Use 9" pie plate)
        2 1/4 - cups all-purpose flour
        1/2 - tsp. salt
        5 - oz. frozen Crisco
        1/3 - cup ice water

        SOUR CHERRY FILLING:







        1/3 - cup brown sugar
        1/3 - cup white sugar
        1/2 - tsp. cinnamon
        4 - tbsp. cornstarch
        1 1/2 - cups cherry juice
        3 - lbs. frozen cherries (frozen with sugar)
        1 1/2 - tbsp. Crisco
        1 - tsp. almond extract
        1 - tbsp. vanilla extract
        1/2 - tbsp. milk
        2 - tsp. sugar


          For Crisco crust,combine flour and salt in food processor.Cut
        frozen Crisco shortening into chunks with knife and add to food
        processor.Process (pulse) until mixture forms fine crumbs.Add
        ice water while the machine is running and continue to run
        processor until dough forms on the blades.Remove and form dough
        into two balls.Cover and refrigerate for 30 minutes.
          Preheat oven to 425 degrees.For Sour Cherry Filling,combine
        brown and white sugars,cinnamon and cornstarch in saucepan.Add
        cherry juice and cook until mixture is thick and bubbly.Stir
        and boil the mixture for one minute.Add cherries and cook for
        one minute or until it starts to boil again.Remove from heat
        and add Crisco shortening and almond and vanilla extracts.
          Remove refrigerated dough.On lightly floured surface,roll
        bottom crust into circle 1/8" thick and about 1 1/2" larger
        than inverted pie plate.Gently,ease dough into the pie plate,
        being careful not to stretch the dough.Trim edge even with pie
        plate.
          Spoon cherry filling into prepared pastry.Roll top crust the
        same way as the bottom.Brush top crust with milk and sprinkle
        lightly with sugar.Bake @ 425 degrees for 15 minutes.Reduce
        temperature to 350 degrees and continue baking for 25 minutes
        or until crust is golden brown.Serves 6 to 8.


                            UNADORNED PERFECTION PECAN PIE


        Crust:
        1 - cup all-purpose flour
        1/8 - tsp. salt
        1/2 - cup Crisco shortening
        3 - tbsp. water


        Filling:
        1/4 - cup butter or margarine,softened
        1 - cup sugar
        4 - eggs
        3/4 - cup light corn syrup
        2 - tsp. vanilla
        1 1/4 - cups pecan halves









          Heat oven to 375 degrees.For crust,combine flour and salt.Cut
        in Crisco with pastry blender (or two knives) until flour is just
        blended into form of pea-size chunks.Add all of water.Toss
        lightly with fork until dough will form a ball.Press between
        hands to form 5 to 6" pancake.
          Flour rolling surface and pin lightly.Roll dough into circle
        and trim 1" larger than upside-down 9" pie plate.Loosen dough,
        carefully.Fold into quarters.Unfold and press into pie plate.
        Fold edge under.Flute as desired.
          For filling,cream butter and sugar in mixing bowl.Beat in eggs,
        syrup and vanilla.Stir in pecans.Pour filling into unbaked pie
        shell.Bake @ 375 degrees for 5 minutes.Reduce heat to 325 degrees.
        Bake for 45 minutes or until knife inserted in center comes out
        clean.Cool to room temperature before cutting.Makes one 9" pie.


                                   CHERRY ALMOND PIE


        1/4 - cup sugar
        4 - tbsp. cornstarch
        6 - cups cherries,pitted
        3 - tbsp. almond flavored liqueur
        1 - 9" pie shell

        Coconut Crumb Topping:

        1 - cup flour
        1/2 - cup sugar
        1/3 - cup butter
        1/2 - cup flaked coconut


          Combine sugar and cornstarch in saucepan.Add cherries and
        liqueur.Cook and stir over low heat until mixture thickens.Spoon
        into baked pie shell.Make topping:combine flour and sugar and
        cut in butter with pastry cutter,until texture of coarse meal.
        Stir in coconut.Sprinkle top of pie to within 2" of center.Bake
        @ 375 degrees for 10 to 12 minutes or until coconut is toasted.
        Serves 8.


                                  ILLINOIS APPLE PIE


        Crisco Crust:

        2 - level cups all-purpose flour
        1/4 - tsp. salt
        1 - level cup Crisco shortening
        1/2 - cup ice water
        1/4 - cup milk






        1/4 - cup white sugar


        Apple Filling:

        6 - cups tart apples,peeled and thinly sliced
        1/2 - cup white sugar
        1/2 - cup brown sugar
        1 - tsp. cinnamon
        2 - tbsp. lemon juice
        1/4 - tsp. salt
        1/4 - tsp. nutmeg
        1 - tbsp. butter


          Preheat oven to 450 degrees.For crust,combine flour and salt
        in mixing bowl.Cut in shortening with pastry blender or 2 knifes
        until mixture is uniform.Add water;toss lightly with a fork until
        dough forms a ball.Divide dough into 2 parts.
          On lightly floured surface,roll bottom crust into circle 1/8"
        thick and about 1 1/2" larger than inverted 9" pie plate.Gently,
        ease dough into pie plate,being careful not to stretch dough.Trim
        edge even with pie plate.

          For apple filling:Combine all ingredients in mixing bowl.Stir
        until mixed well.Spoon into unbaked pie shell.
          Use remaining half of dough to roll top crust,as instructed
        for bottom crust.Lift onto filled pie.Trim 1/2" beyond edge of
        pie plate.Fold top edge under bottom crust;flute as desired.Cut
        slits or design in top crust to allow steam to escape.Brush top
        crust with milk;sprinkle with white sugar.Bake @ 450 degrees for
        20 minutes.Reduce heat to 350 degrees;bake an additional 25 to
        30 minutes or until crust in golden brown.Cool and serve .


                                HONEY CRUNCH PECAN PIE


        Crisco crust:

        1 1/3 - cups all-purpose flour
        1/2 - tsp. salt
        1/2 - cup Butter flavor Crisco shortening
        3 to 4 - tbsp. cold water

        Pecan Filling:

        4 - eggs,slightly beaten
        1/4 - cup brown sugar,packed
        1/4 - cup granulated sugar
        1 - cup white corn syrup
        1/2 - tsp. salt
        1 - tsp. vanilla extract
        1 - tbsp. bourbon
        2 - tbsp. butter,melted






        1 - cup chopped pecan nuts

        Crunch Topping:

        1/3 - cup brown sugar,packed
        3 - tbsp. butter
        3 - tbsp. honey
        1 1/2 - cups pecan halves


          Preheat oven to 350 degrees.For crust:Combine flour and salt
        in mixing bowl.Cut in shortening with pastry blender or 2 knives
        until mixture is uniform.Sprinkle in water,1 tbsp. at a time,
        until dough forms a ball.
          On lightly floured surface,roll crust into circle 1/8" thick
        and about 1 1/2" larger than inverted 9" pie plate.Gently,ease
        dough into pie plate,being careful not to stretch the dough.Fold
        pastry edge under to make double thickness around rim.Flute as
        desired.
          For Filling:Combine all ingredients except pecans.Mix well.Fold
        in chopped pecans;spoon filling into unbaked pastry shell.Bake @
        350 degrees 50 to 55 minutes.During last 30 minutes of baking,cover
        edge of pastry shell with aluminum foil to prevent over browning.
          For Topping:Combine sugar,butter and honey in medium saucepan.
        Cook over medium heat until sugar dissolves,about 2 to 3 minutes.
        Stir constantly.Add pecan halves.Stir until pecans are well coated.
        During last 10 minutes of baking,remove pie from oven;spread crunch
        topping evenly over top.Return pie to oven;bake remaining 10 to 12
        minutes or until topping is bubbly and golden brown.


                                    MAPLE APPLE PIE


        Crust:

        2 - cups unbleached flour
        1/2 - tsp. baking powder
        1 - tsp. salt
        2/3 - cup Crisco shortening
        7 to 8 - tbsp. cold water
        1 - tbsp. maple syrup

        Apple Filling:

        7 - cups apples,peeled and sliced
        3/4 - cup maple syrup
        2 - tbsp. cornstarch

        Nut Mixture:

        1/2 - cup chopped pecans
        2 - tbsp. maple syrup
        1 - tsp. butter








          Preheat oven to 375 degrees.For crust,combine flour,baking
        powder and salt in large mixing bowl.Cut in Crisco shortening
        with pastry blender or 2 knives until mixture is uniform.Sprinkle
        water in,1 tbsp. at a time,until dough forms a ball.Divide dough
        into  2 equal parts.
          On lightly floured surface,roll bottom crust into circle 1/8"
        thick and 1/2" larger than and inverted 9" pie plate.Gently,ease
        crust into greased plate,being careful not to stretch dough.Trim
        edge even with plate.
          For filling,microwave apple slices on high for 2 minutes.Stir;
        repeat procedure twice or until apples begin to soften.Set aside.
          In separate microwaving bowl,combine maple syrup and cornstarch.
        Microwave 2 minutes;stir.Repeat procedure until mixture starts to
        thicken.Add the thickened mixture to apples.Toss lightly until
        apples are well coated;set aside to cool.Spoon cooled Apple
        filling into unbaked pastry shell.
          For nut filling,combine pecans,syrup and butter in microwaving
        bowl.Microwave on high 1 minute,stir and continue to microwave an
        additional minute on medium setting.Stir to break up mixture.
        Spread nut mixture on top of apple filling.
          On lightly floured surface,roll out top crust the same as
        bottom.Carefully,lift top crust onto filled pie;trim 1/2" beyond
        edge of pie plate.Fold top edge under crust.Crimp edges or flute
        as desired.Slit top crust with knife to allow steam to escape.Bake
        @ 375 degrees for 60 minutes or until apples start to bubble.Brush
        top of pie with maple syrup;continue to bake and additional 5
        minutes.


                                  NEVER FAIL MERINGUE


        1 - tbsp. cornstarch
        2 - tbsp. cold water
        1/2 - cup boiling water
        3 - egg whites
        6 - tbsp. sugar
        Pinch baking soda
        1 - tsp. vanilla


          Blend cornstarch and cold water in saucepan.Add boiling water.
        Cook,stirring until clear and thickened.Let stand until cold.With
        electric beater on high speed,beat egg whites until foamy.
        Gradually,add sugar;beat until stiff but not dry.Turn mixer to
        low speed;add soda and vanilla.
          Gradually,beat in cold cornstarch mixture.Raise mixer again to
        high speed;beat well.Spread meringue over cooled pie filling.Bake
        @ 350 degrees for at least 10 minutes


                                     SHOO FLY PIE








        Pastry for 1 - 9" crust pie
        1/2 - tsp. baking soda
        1/4 - cup hot water
        1/2 - cup molasses
        1 - egg yolk,well beaten
        3/4 - cup flour
        1/2 - tsp. cinnamon
        1/8 - tsp. EACH: mace,ginger,cloves
        1/2 - cup brown sugar
        2 - tbsp. shortening,melted
        1/2 - tsp. salt


          Line 9" pie plate with pastry;chill.Dissolve soda and water;
        beat into molasses.Blend in egg yolk;pour into pie crust.Combine
        remaining ingredients to make crumbs.Sprinkle over pie.Bake in
        preheated 400 degree oven for about 10 minutes or until crust
        begins to brown.Reduce temperature to 325 degrees;bake until top
        is firm.


                       KENTUCKY APPLE FESTIVAL APPLE PIE


        Crust:

        1/3 - cup shortening
        1/3 - cup butter
        2 - cups flour
        1/3 - cup boiling water
        1/2 - tsp. salt
        1/2 - tsp. baking powder

        Filling:

        6 to 7 - Granny Smith Apples
        1 - tsp. cinnamon
        3/4 to 1 - cup sugar
        1 1/2 - tbsp. butter


        Crust: Mix shortening,1/2 cup butter and flour.Add boiling
        water,salt and baking powder.Mix well.Separate into 2 balls;
        place between 2 pieces of wax paper;roll.


        Filling: Peel,core and slice apples.Lightly mix cinnamon and
        sugar with the apples.Heap into pastry lined pie pan and dot
        with 1 1/2 tbsp. butter.Cover with topping crust;slit to allow
        steam to escape.Bake 60 to 75 minutes @ 425 degrees.


                               APPLE MERINGUE PIE








        1 - 9" unbaked pie shell
        2 - cups grated apple
        1/2 - cup sugar
        3 - tbsp. butter
        1 - tbsp. lemon juice
        3 - eggs,separated
        1/2 - tsp. cinnamon
        1/2 - tsp. nutmeg
        1/4 - cup confectioners' sugar
        1 - tsp. vanilla


          Spread apples evenly in bottom of pie shell.In separate bowl,
        cream sugar and butter.Blend in lemon juice and 3 beaten egg
        yolks.Pour over apple.Sprinkle with cinnamon and nutmeg.Bake
        in 350 degree oven for 40 to 45 minutes.
          Beat egg whites until peaks are formed.Gradually,add powdered
        sugar and vanilla,beating until meringue is stiff.Spread over
        top of pie.Return to oven.Reduce heat to 325 degrees.Bake 5 to
        10 minutes longer,until meringue is lightly browned.


                                  ZUCCHINI PIE


        4 - cups zucchini (rind and seeds removed),sliced 1/4" thick
        Salt water
        1 - cup warm water
        3/4 to 1 - cup brown or white sugar
        1 - tsp. cinnamon
        1 - tsp. cream of tartar
        Unbaked pie shell

        Streusel Topping:

        About 1/2 cup EACH:sugar,flour,butter


          Parboil prepared zucchini in salt water until tender.Drain;
        put in bowl.Add warm water,sugar,cinnamon and cream of tartar.
        Place in unbaked pie shell.Bake 1/2 hour @ 350 degrees.Top
        with Streusel Topping mixture.Return to oven for 1/2 to 3/4
        hour.Tastes just like apple pie.


                                  CHOCOLATE PIE

        2-tbsp.(heaping) flour
        1/4-cup cocoa
        1-cup sugar
        2-egg yolk
        1-large can evaporated milk plus 1-cup milk
        1/-stick margarine or butter
        1-tsp. vanilla







        Mix flour,cocoa,sugar.Add egg yokes.Add milk a little at a
        time until you have the dry ingredients and eggs mixed well.
        Add vanilla and butter.

        Cook over medium heat until thick stirring constantly.Pour
        into baked pie shell.

        Top with meringue and brown. Makes 2 - 8 inch pies from
        filling.


                               COTTAGE CHEESE PIE

        1 1/2-cup creamed cottage cheese
        4-tbsp. melted butter
        1/2-cup sugar
        1/4-tsp. salt
        1-tbsp. flour
        1-lemon rind (grated)
        2-eggs
        1/2-cup raisins
        1/2-cup chopped nuts
        1/4-cup milk

        Press the cheese through a sieve 2 times. Add the butter,
        sugar,salt,flour,lemon rind,unbeaten egg yolks,chopped
        raisins,nuts and milk.
        Stir well.Beat the egg whites until stiff.Fold into cheese
        mixture.Bake in moderately hot oven (400 degrees) for 30
        minutes or until browned and firm.


                                APPLES APPLE PIE

        1 1/2-cups water
        1 1/2-cups sugar
        16-soda crackers
        1/2-stick margarine
        1 1/2-tsp. cream tarter
        1/2-tsp. cinnamon
        1/2-tsp nutmeg

        Bake @ 350 degrees in unbaked crust.


                           BROWNIE BOTTOM BOURBON PIE

        Bake 1 brownie mix according to directions,but bake a few minutes
        less , in the bottoms of 2 pie tins.

        5-egg yolks
        3/4-cup sugar
        1-envelope unflavored gelatin
        1/4-cup cold water
        1/2-cup bourbon






        3-cup heavy cream

        Beat  egg  yokes  until thick and lemon  colored.Slowly  beat  in
        sugar.Soften gelatin in cold water and add 1/3 of the bourbon.
        Heat this mixture of bourbon over boiling water until gelatin
        dissolves. Pour into yolks and stir briskly. Add remaining
        bourbon. Whip 1-cup of cream and fold into mixture. Pour filling
        into brownie crust and chill 4 hours.
           Top with remaining cream whipped with a pinch of salt & sugar
        to taste.Sprinkle shaved chocolate on top.


                               MILLION DOLLAR PIE

        1- can Eagle Brand milk
        1- can 9 oz. crushed pineapple ( Be sure it is well drained.)
        1/2- cup chopped pecans
        3- tbsp. lemon juice
        1- large carton Kool Whip

        Mix ingredients and pour in 2 - 9 " graham cracker pie shells.
        Serve chilled.



                                CARAMEL PECAN PIE

        36- Kraft caramels                 1/2- tsp. vanilla
        1/4- cup water                     3- eggs,beaten
        1/4- cup margarine                 1- cup pecan halves
        3/4- cup sugar                     1- 9 " unbaked pastry
        1/4- tsp. salt                        shell

        Melt caramels with water & margarine in a saucepan over low
        heat. Stir occasionally until smooth.Combine sugar,salt & eggs.
        Gradually add caramel sauce;Mix well. Stir in pecan halves & pour
        into pastry shell.Bake @ 350 degree for 40 minutes.Pie filling
        will appear soft,but becomes firm as it cools.



                                    PECAN PIE

                 9 INCH                              8 INCH
                 ------                              ------
        3-   eggs                            2-   large eggs
        2/3- cup sugar                       1/2- cup sugar
        1/3- tsp salt                        1/4- tsp. salt
        1/3- cup melted butter               1/4- cup melted butter
        1- cup dark corn syrup               3/4- cup dark corn syrup
        Mix in:
        1- cup pecans                        3/4- cup pecans

        Pour into pastry shell.Bake @ 375 degrees 40 to 50 minutes.








                                BANANA CREAM PIE


        1- cup sugar
        1/2- cup flour
        1/4- tsp. salt
        3- cup milk
        4- egg yolks
        3- tsp. butter
        1 1/2- tsp. vanilla

        Topping:

        4- egg whites
        1/2- tsp. w. tarter
        1/2- cup sugar

                              EASY CHEESY APPLE PIE

        CRUST:

        1- cup flour                               1/2- tsp. salt
        1/4- cup quick cooking rolled oats         1/3- cup oil
        1 1/2- tsp. sugar                          1/4- cup milk

        FILLING:

        6- cups apples,peeled & sliced             1/3-cup flour
        1- 3 1/4 oz. pkg. vanilla or               1/3-cup sugar
           coconut cream pudding                   1/4-cup quick cooking
           or pie mix (NOT instant)                    rolled oats
        2 oz. (1/2 cup)shredded American           3- tbsp. margarine,
           cheese                                     softened

        Heat oven to 375 degrees.In a 9" pie pan,combine all crust
        ingredients and mix well.Press crumbs in bottom and up sides of
        pie pan. Do not press onto rim.

        In a large bowl,combine apples and dry pudding mix;spoon into
        unbaked crust.Sprinkle apples with cheese.In same bowl,combine
        remaining ingredients until crumbly;sprinkle them over cheese.
        Bake @ 375 degrees for 40 - 50 minutes or until light golden
        brown and apples are tender. Serve warm.Makes 8 servings.


                              TOPSY TURVY APPLE PIE

        1/4- cup butter,softened         1- tbsp. lemon juice
        1/2- cup pecan halves            1/2- cup sugar
        1/2- cup brown sugar             1- tbsp. flour
        Pastry for a 2 - crust,          1/2-tsp. cinnamon
            9" pie                       1/2-tsp. ground nutmeg
        6-cups apples,peeled,cored
               & sliced







        Spread butter evenly on the bottom and sides of a 9"
        pie plate. Press nuts,round side down,into butter on
        bottom of plate.Pat brown sugar evenly over nuts.
        Roll out pastry for bottom crust;place in pie plate
        over sugar. Sprinkle apples with lemon juice. Combine
        flour,cinnamon,nutmeg and a dash of salt.Toss with apples.
        Turn into pie plate;spread evenly to keep top level.
        Roll out remaining pastry;adjust over apples and seal.

        Prick top with fork. Bake @ 400 degrees for 50 minutes.
        Remove from oven;cool 5 minutes.Place serving plate on
        top of pie and invert.carefully remove pie plate. Serve
        warm or cool.



                            NO BAKE CHERRY CHEESE PIE


        1 - 9 " Graham cracker crumb crust
        1 /3 - cup concentrated lemon juice
        1 - 8 oz package Softened cream cheese
        1 - tsp. vanilla extract
        1 14 oz. can Sweetened Condensed Milk ( Not Evaporated)
        1 - can cherry pie filling

        In large mixer bowl,beat cheese until fluffy.Beat in Condensed
        Milk until smooth.Stir in lemon juice and vanilla.Pour into
        crust.Chill 3 hours or until set.Top with desired amount of
        pie filling before serving.Refrigerate leftovers.




                            BUBBLY BERRY LATTICE PIE
                                   (Oven Bag)

        1 - qt. fresh blueberries or 2 cartons (9 oz. each) unsweetened
            frozen blueberries
        1/4 - cup flour,divided pastry for 8 or 9 inch 2 - crust pie
        1/2 - cup sugar,divided
        2 - tsp. lemon juice
        2 - tsp. butter or margarine

        Preheat oven to 375 degrees.Place large size (14 X 20") oven
        cooking bag on large cookie sheet.In large bowl,coat blueberries
        with 3 tablespoons flour.Roll out pastry for bottom crust,fit
        into pan;sprinkle with 1 tablespoon sugar and remaining flour.
        Pour in blueberries;sprinkle with lemon juice and remaining
        sugar.Dot with butter.Add lattice top crust made with remaining
        pastry;slide pie into bag.Close bag with nylon tie;make 6
        half-inch slits in top.Bake 1 hour or until syrup boils and
        crust is brown.









                                 FRESH STRAWBERRY PIE


        Fit your favorite pie crust into 10 inch pie tin and bake.Let
        crust cool to room temperature.Clean and pick stems from 2 pints
        fresh 2 pints fresh strawberries.Coat crust with a 1/4 " film of
        strawberry glaze.Place a layer of berries in bottom of pie tin.
        Cover berries with glaze.Place another layer of berries to form
        mound toward the middle.Slice and serve with real whipped cream.



                               GRAND PRIZE WINNING
                         FROZEN MAPLE WALNUT MOUSSE PIE


        3 - eggs,separated
        1/8 - tsp. salt
        3/4 - cup maple syrup
        2 - cups Kool Whip
        1 - cup walnut meats,chopped
        2 - tbsp. semi-sweet chocolate,shaved
        1 - chocolate crumb pie shell *


        Beat egg yolks until lemon colored.Add salt and maple syrup.
        Cook in top of double boiler until yolk mixture thickens.Cool.
        Beat egg whites until stiff.Combine maple mixture,egg whites,
        and 2/3 of the Kool Whip,using a folding motion.Fold in 3/4
        cup of the nut meats.Scrape into baked pie shell.Cover with
        remaining whipped topping.Sprinkle with remaining nut meats and
        chocolate shavings.Freeze for a minimum of four hours.
        Serves 8 portions.


                            CHOCOLATE CRUMB PIE SHELL


        1 1/2 - cup chocolate cookie crumbs
        1/4 - cup butter,softened
        1 - tbsp. granulated sugar


        Mix ingredients until thoroughly blended.Press into a 9" pie
        pan.Bake @ 375 degrees for 8 minutes.


                        SOUTHERN FRESH PEACH SKILLET PIE


        Dough:
        Sift together:
        1 - cup flour






        2 - tbsp. sugar
        2 - tsp. baking powder
        1/2 - tsp. salt


        Cut in with pastry blender,stir to make soft dough:

        3 - tbsp. shortening
        1/2 - cup milk

        Pat out dough 1/4" thick into 8" heavy iron skillet,allowing
        some of the dough to hang over edge.Add 6 fresh peaches,peeled
        and sliced.
        Mix:
        1/2 - cup sugar
        1/2 - tsp. salt
        1/2 - tsp. cinnamon

        Sprinkle over fruit and dot with 2 tablespoons butter.Fold
        hanging dough toward center,leaving a little space uncovered.
        Bake @ 425 degrees for 25 minutes.Serve with ice cream.



                                     CHESS PIE


        1 - 9" pie shell,unbaked
        4 - eggs
        1 - cup sugar
        1/4 - cup butter,softened
        1 - tbsp. vinegar
        1 - tbsp. cornmeal
        1 - tbsp. flour
        1 - tsp. vanilla


        Combine filling ingredients in mixing bowl;beat on high speed
        3 to 5 minutes or until very well mixed.Pour into pastry shell.
        Bake @ 350 degrees 25 to 35 minutes or until golden brown and
        firm.Cool before serving.



                               RASPBERRY YOGURT PIE


        2 - containers(8 oz.each)DANNON raspberry yogurt
        1/2 - cup crushed raspberries(optional)
        1 - container(8 or 9 oz.)COOL WHIP
        1 - prepared graham cracker pie crust

        Variations:

        Other fruits with matching yogurt








        Thoroughly combine crushed fruit and fruited yogurt in a bowl.
        Fold in the COOL WHIP,blending well.Spoon into crust and freeze
        about 4 hours.Remove from freezer and place in refrigerator
        30 minutes(longer for softer texture)before serving.Store
        leftover pie in freezer.



                               GRAND PRIZE WINNING
                         FROZEN MAPLE WALNUT MOUSSE PIE


        3 - eggs,separated
        1/8 - tsp. salt
        3/4 - cup maple syrup
        2 - cups Kool Whip
        1 - cup walnut meats,chopped
        2 - tbsp. semi-sweet chocolate,shaved
        1 - chocolate crumb pie shell *


        Beat egg yolks until lemon colored.Add salt and maple syrup.
        Cook in top of double boiler until yolk mixture thickens.Cool.
        Beat egg whites until stiff.Combine maple mixture,egg whites,
        and 2/3 of the Kool Whip,using a folding motion.Fold in 3/4
        cup of the nut meats.Scrape into baked pie shell.Cover with
        remaining whipped topping.Sprinkle with remaining nut meats and
        chocolate shavings.Freeze for a minimum of four hours.
        Serves 8 portions.


                            CHOCOLATE CRUMB PIE SHELL


        1 1/2 - cup chocolate cookie crumbs
        1/4 - cup butter,softened
        1 - tbsp. granulated sugar


        Mix ingredients until thoroughly blended.Press into a 9" pie
        pan.Bake @ 375 degrees for 8 minutes.


                        SOUTHERN FRESH PEACH SKILLET PIE


        Dough:
        Sift together:
        1 - cup flour
        2 - tbsp. sugar
        2 - tsp. baking powder
        1/2 - tsp. salt








        Cut in with pastry blender,stir to make soft dough:

        3 - tbsp. shortening
        1/2 - cup milk

        Pat out dough 1/4" thick into 8" heavy iron skillet,allowing
        some of the dough to hang over edge.Add 6 fresh peaches,peeled
        and sliced.
        Mix:
        1/2 - cup sugar
        1/2 - tsp. salt
        1/2 - tsp. cinnamon

        Sprinkle over fruit and dot with 2 tablespoons butter.Fold
        hanging dough toward center,leaving a little space uncovered.
        Bake @ 425 degrees for 25 minutes.Serve with ice cream.



                                     CHESS PIE


        1 - 9" pie shell,unbaked
        4 - eggs
        1 - cup sugar
        1/4 - cup butter,softened
        1 - tbsp. vinegar
        1 - tbsp. cornmeal
        1 - tbsp. flour
        1 - tsp. vanilla


        Combine filling ingredients in mixing bowl;beat on high speed
        3 to 5 minutes or until very well mixed.Pour into pastry shell.
        Bake @ 350 degrees 25 to 35 minutes or until golden brown and
        firm.Cool before serving.



                               RASPBERRY YOGURT PIE


        2 - containers(8 oz.each)DANNON raspberry yogurt
        1/2 - cup crushed raspberries(optional)
        1 - container(8 or 9 oz.)COOL WHIP
        1 - prepared graham cracker pie crust

        Variations:

        Other fruits with matching yogurt


        Thoroughly combine crushed fruit and fruited yogurt in a bowl.
        Fold in the COOL WHIP,blending well.Spoon into crust and freeze






        about 4 hours.Remove from freezer and place in refrigerator
        30 minutes(longer for softer texture)before serving.Store
        leftover pie in freezer.



                          BUTTERSCOTCH APPLE CRUMB PIE


        1 1/2 - tsp. lemon juice
        4 - cups pared,cored,sliced tart cooking apples
        1/2 - cup sugar
        1/4 - cup all-purpose flour
        1 - tsp. cinnamon
        1/8 - tsp. salt
        1 - 9" unbaked pie shell

        TOPPING:

        1 - 6 oz. pkg.(1 cup) Nestle Butterscotch Flavored Morsels
        1/4 - cup butter
        3/4 - cup all-purpose flour
        1/8 - tsp. salt


        Preheat oven to 375 degrees.In large bowl,combine lemon juice
        and apples;toss until well coated.Stir in sugar,flour,cinnamon
        and salt;mix well.Turn into 9" unbaked pie shell.Cover edges
        with aluminum foil.Bake @ 375 degrees for 20 minutes.

        TOPPING:

        Melt over hot(not boiling water,Nestle Butterscotch Flavored
        Morsels and butter;stir until smooth.Remove from heat;stir in
        flour and salt.Blend until mixture forms large crumbs.Remove
        foil from pie.Crumb mixture over top of hot apples.Bake @ 375
        degrees 25 minutes longer.



                          FROSTY PUMPKIN ICE CREAM PIE


        1 - qt. vanilla ice cream,slightly softened
        1 - cup canned solid pack plain pumpkin
        1/4 - cup granulated sugar
        1 - tsp. pumpkin pie spice
        1 - 9" baked,homemade graham cracker crumb crust
        1 - cup heavy cream,stiffly beaten
        Walnut shaped chocolate candies,optional


        In large bowl,working quickly,combine ice cream,pumpkin,sugar
        and pumpkin pie spice;stir gently but thoroughly to blend.
        Spread ice cream mixture evenly in prepared crust;freeze until






        firm,at least 1 hour or overnight.To serve:Swirl whipped cream
        decoratively around edge of pie;top with walnut shaped chocolate
        candies,if desired.Makes 10 servings.


                              SOUR CREAM RAISIN PIE


        1 - cup sour cream
        1 - cup sugar
        1 - cup raisins
        1 - egg
        1 - 8" unbaked pie shell


        Mix first 4 ingredients thoroughly and pour into unbaked pie
        shell.Bake @ 275 degrees 90 minutes,until filling is golden
        brown.Makes 1 - 8" pie.



                                    TOLL HOUSE PIE


        Pastry for 9" one crust pie (below)
        1 - cup butter,melted and cooled to room temperature
        2 - eggs
        1/2 - cup all-purpose flour
        1 - 6 oz.pkg.Nestle Toll House semi-sweet chocolate morsels
        1/2 - cup sugar
        1/2 - cup firmly packed brown sugar
        1 - cup chopped walnuts
        Whipped cream or ice cream,optional


          Preheat oven to 325 degrees.Prepare pastry.In a large bowl,beat
        eggs until foamy.Add flour,sugars;beat until well blended.Blend in
        butter.Stir in semi-sweet chocolate morsels and walnuts.Pour into
        pastry lined pie plate.Bake until set,about 1 hour.Serve warm with
        whipped cream or ice cream,if desired.8 to 12 servings.

        PASTRY FOR 9" ONE CRUST PIE:

        1/3 - cup shortening or 1/3 cup lard
        1/2 - tsp.salt
        2 to 3 tbsp. cold water
        1 - cup all-purpose flour

          Cut shortening into flour and salt until particles are size of
        small peas.Sprinkle in water,1 tbsp.at a time,tossing with fork
        until all flour is moistened and pastry almost cleans side of bowl
        (1 to 2 tsp. water can be added if necessary.)
          Gather pastry into ball;shape into flattened round on lightly
        floured cloth covered board.Roll pastry 2" larger than inverted pie
        plate,9" x 1 1/4"Fold pastry into quarters;place in plate.Unfold






        and ease into plate,pressing firmly against bottom and side.Trim
        edge of pastry 1" from rim of plate.Fold and roll pastry under,
        even with plate;flute.

                                 SOUR CREAM RAISIN PIE


        1 - cup raisins
        1 - cup sour cream
        1/4 - cup raisin juice
        1/2 - cup sugar
        Dash salt
        2 - tbsp. cornstarch
        2 - egg yolks,beaten
        1 - baked pie crust


          Cook raisins in a bit of water.Reserve 1/4 cup juice.Mix remaining
        ingredients,except crust.Cook until thick.(It scorches easily;watch
        carefully and stir constantly.)When mixture is thick,remove from heat
        and add cooked raisins.Pour into baked pie crust.Make meringue
        topping.Spread over pie and put in oven just long enough to slightly
        brown meringue.

        Meringue: Mix 2 egg whites,1/4 tsp. cream of tarter and 4 tbsp. sugar;
        beat until stiff peaks form.Add 1/2 tsp. vanilla.Spread on top raisin
        filling and brown slightly in oven.


                               GREEN TOMATO MINCED MEAT


        1 - lb. cubed stew beef
        1/2 - cup suet
        20 - green tomatoes,cored
        18 - tart apples,peeled
        1 1/2 - lb. raisins
        3 - tbsp. cinnamon
        3/4 - cup any sweet fruit juice
        3/4 - cup minced citron
        6 - tbsp. orange rind
        3 - tsp. salt
        1 - tbsp. cloves
        1 1/2 - tsp. allspice
        1 - tsp. ginger
        1/2 to 1 - tsp. nutmeg
        1 - cup beef stock
        Brandy,if desired


         Cover meat with water and simmer until tender.Force meat,suet,
        tomatoes and apples through coarse food chopper.Add remaining
        ingredients(except brandy) and simmer 1 hour,stirring frequently.
        Fill 3 hot,sterilized 1 quart jars.Place 2 tbsp. brandy on top,
        if desired.Seal.Store in cool place.








                                   FROZEN CITRUS PIE


        1 - 6 fl. oz. can lemonade frozen concentrate
        1 - pt. vanilla ice cream,softened
        3 1/2 - cups thawed whipped topping
        1 - ready crust graham cracker pie crust
        Yellow food coloring,if desired


          Place concentrate in large mixing bowl and beat about 30 seconds.
        Gradually,spoon in ice cream and blend.Fold in whipped topping and
        add food coloring,whipping until smooth.Freeze,if necessary,until
        mixture will mound.Spoon in pie crust.Freeze until firm,at least 4
        hours.Store any leftover pie in freezer.


                                    HERSHEY BAR PIE


        1 - graham cracker pie shell
        1/2 - cup milk
        6 - Hershey bars with almonds (1.35 oz. size)
        18 to 24 - large marshmallows
        1/2 - 9 oz. tub refrigerated whipped topping


          Place milk,candy bars and marshmallows in top pan of double
        boiler.Melt.(or just use a large pan set in a pan of boiling or
        simmering water.Chocolate will stick and burn if pan is next to the
        burner.)
          When melted,set out of water to cool completely.Fold topping into
        chocolate.Pour into pie crust and chill in refrigerator for at least
        3 hours or until ready to serve.


                                 FOUR-LAYER LEMON PIE


        First Layer:
        1 1/2 - cup flour
        1/2 - cup vegetable oil
        2 - heaping tablespoons sugar
        5 - tbsp. milk


          Mix all ingredients together and pat into a pie pan.Bake in a
        preheated 400 degree oven until browned,8 to 10 minutes.

        Second Layer:
        8 - oz. cream cheese,softened
        4 - oz. whipped topping
        1 - cup powdered sugar








          Beat together and pour into pie shell.Chill.

        Third Layer:
        6 - oz. package instant lemon pudding mix
        3 - cups milk


          Mix until thickened and pour on cream cheese layer.Chill.

        Fourth Layer:
        Cover pie with 4 oz. whipped topping.Chill until serving time.Serves 8


                             RED,WHITE & BLUE AMERICAN PIE
                               (A Yankee Doodle Delight)


        1 - 10" pie pastry or graham cracker shell
        1 - 21 oz. can Blueberry pie filling
        1 - 8 oz. pkg. cream cheese
        1 - cup powdered sugar,sifted
        1 - 12 oz. non-dairy whipped topping
        1 - 21 oz. can Tart cherry pie filling


          Bake 10" pie pastry;let cool to room temperature.Pour blueberry pie
        filling into shell;refrigerate for 30 minutes.Beat cream cheese and
        powdered sugar;beat until smooth.Fold in whipped topping.Spread cheese
        mixture over blueberry pie filling;refrigerate for 30 minutes.Spread
        cherry pie filling over cheese mixture.Refrigerate for at least 4
        hours before serving.Yields one 10" pie.


                                    DUTCH APPLE PIE


        1 - Graham Cracker ready made pie crust
        1 - large egg yolk,slightly beaten
        1/4 -tsp. salt
        1/2 - tsp. ground cinnamon
        1/4 - tsp. ground nutmeg
        3/4 - cup all-purpose flour
        5 1/2 - cups fresh,peeled,sliced cooking apples
        1 - tbsp. lemon juice
        1/2 - cup sugar
        1/4 - cup light brown sugar,firmly packed
        1/4 - cup sugar
        1/4 - cup light brown sugar,firmly packed
        1/3 - cup butter,at room temperature
        3 - tbsp.all-purpose flour


          Preheat oven @ 375 degrees.Brush bottom and sides of crust evenly






        with egg yolk;bake on baking on baking sheet until light brown,about
        5 minutes.Remove crust from oven.
          Combine sliced apples,lemon juice,1/2 cup sugar,1/4 cup brown sugar,
        3 tablespoons flour,salt,cinnamon and nutmeg.Mix well and spoon into
        crust.Mix remaining flour,sugar,brown sugar and butter with fork until
        crumbly.Sprinkle topping mixture evenly over apples.
          Bake on baking sheet until topping is golden and filling is bubbling;
        about 50 minutes.Cool thoroughly on wire rack,at least 4 hours.Serve at
        room temperature.Serves 8.


                                 FLUFFY STRAWBERRY PIE


        1 - 4 serving size Jello Strawberry flavor gelatin
        3/4 - cup cold milk
        3/4 - cup boiling water
        3 1/2 - cups Cool Whip whipped topping
        1/2 - cup ice cubes
        1 - pint strawberries,hulled and sliced
        1 - 4 serving size Jello Vanilla flavor Instant Pudding and pie filling
        1 - baked 9" pie shell,cooled


          Completely dissolve gelatin in boiling water.Add ice cubes and stir
        until melted.Prepare pie filling mix with 3/4 cup milk as directed on
        package fad about 2 minutes.Blend in gelatin.Chill,if necessary,until
        thickened.Fold in 2 cups of the whipped topping and strawberries.Pour
        into crust.Freeze 1 hour or chill in refrigerator 3 hours before
        serving.Garnish with remaining whipped topping and additional
        strawberries,if desired.


                                   GEORGIA PEACH PIE


        Crust:
        2 - cups all-purpose flour
        1/4 - tsp. salt
        3/4 - cup butter

        Filling:
        8 - firm,ripe peaches,about 3 1/2 lbs.,peeled and cut into 1" slices
        1/2 - cup sugar
        1/4 - cup all-purpose flour
        2 - tbsp. freshly squeezed lemon juice
        1 - tsp. grated lemon peel
        2 - tbsp. milk


        Prepare Crust:
          In large bowl,combine 2 cups flour and salt;using pastry blender or
        two knives,cut in butter until mixture resembles coarse crumbs.Sprinkle
        5 to 6 tbsp. cold water,1 tbsp. at a time,over flour mixture;toss with
        fork to blend lightly but evenly.When mixture forms ball,knead gently






        2 or 3 times.Divide dough in half.On lightly floured surface roll our
        half  dough  to  12"  circle;fit  into  9"  pie  plate;trim,leaving  1"
        overhang.Roll out remaining half dough to 12" circle;using sharp knife
        cut circle into ten strips,each about 1" wide;set aside.Heat oven to
        375 degrees.

        Prepare filling:
          In large bowl,combine peaches,sugar,1/4 cup flour,lemon juice and
        grated peel;toss well.Pour filling into prepared crust.Arrange reserved
        strips of dough in lattice pattern over filling;trim strips to match
        lower of crust overhang.Dampen overhang lightly with water;turn up over
        ends of strips and seal.Flute edge decoratively.Brush lattice strips
        and edge of crust with milk;bake 50 minutes until bubbling and crust
        is golden brown.Makes 10 servings.


                                 FLORIDA KEY LIME PIE


        Crust:

        1 1/4 - cups graham cracker crumbs,about 5 double crackers
        2 - tbsp. sugar
        1/3 - cup butter,melted

        Filling:

        Yolks of 5 large eggs
        1/2 - cup freshly squeezed lime juice
        1/3 - cup sugar
        1/8 - tsp. salt
        2 - tbsp. coarsely grated lime peel
        2 1/2 - cups heavy cream
        1 - small lime,sliced,optional


        Prepare crust: Heat oven to 375 degrees.In 9" pie plate combine
        graham cracker crumbs and 2 tbsp. sugar;stir in butter until blended.
        Press mixture firmly and evenly over bottom and sides of pie plate;
        bake 10 minutes until browned.Cool completely on wire rack.

        Prepare filling: In top of double boiler using wire whisk,beat egg
        yolks,lime juice,1/3 cup sugar and salt until well blended.Set over
        simmering water;cook about 5 minutes,stirring constantly until
        mixture is thick enough to coat back of metal spoon.Remove from heat;
        stir in 1 tbsp. grated lime peel.Refrigerate mixture about 45 minutes
        until cool.Meanwhile,in large bowl with electric mixer at medium
        speed,beat cream until soft peaks form.Set 1 cup whipped cream aside
        for garnish;fold cooled lime mixture into remaining cream.Spoon
        filling into prepared crust;refrigerate at least 2 hours until set.
        To serve: Spoon remaining whipped cream decoratively over top of pie;
        sprinkle cream with remaining 1 tbsp. lime peel.Garnish with lime
        slices,if desired.Makes 8 servings.








                                   BOSTON CREAM PIE


        Cake Layers:

        1/4 - cup butter,softened
        1 - cup sugar
        3 - large eggs
        2/3 - cup milk
        1 - tsp. vanilla
        1 3/4 - cup all-purpose flour
        2 - tsp. baking powder

        Vanilla Egg Custard:

        2/3 - cup sugar
        1/3 - cup cornstarch
        1/4 - tsp. salt
        2 1/2 - cups milk
        Yolks of 4 large eggs,lightly beaten

        Chocolate Glaze:

        3 - 1 oz. squares milk chocolate or semisweet chocolate
        1 - tbsp. butter
        1/3 - cup confectioners' sugar
        1/4 - cup milk


        Prepare cake layers: Heat oven to 350 degrees.Grease and flour two
        9" round cake pans.In large bowl with electric mixer at medium speed,
        beat 1/4 cup butter,1 cup sugar,eggs,2/3 cup milk,1 tsp. vanilla and
        baking powder about 4 minutes until thoroughly blended and smooth.
        Spoon batter into prepared pans;bake 30 minutes until wooden pick
        inserted in center of each layer comes out clean.Remove layers to
        wire racks to cool completely.
        Prepare egg custard: In 2 qt. saucepan,stir 2/3 cup sugar,cornstarch
        and salt until thoroughly mixed;slowly stir in 2 1/2 cups milk until
        smooth.Bring to boil over medium heat,stirring constantly;cook 1
        minute until mixture boils rapidly and thickens.Remove from heat;
        very slowly pour lightly beaten egg yolks into hot mixture,stirring
        rapidly and constantly to blend and keep smooth.Return mixture to low
        heat;cook 1 minute longer.Do not allow to boil.Remove from heat;stir
        in 1 tbsp. vanilla.Cool completely,stirring frequently.
        Prepare chocolate glaze: In small heavy saucepan over very low heat,
        melt chocolate and 1 tbsp. butter,stirring frequently until blended
        and smooth.Remove from heat;stir in confectioners sugar and 1/4 cup
        milk until blended and smooth.Keep warm,covered.
        To assemble: Using sharp serrated knife,carefully cut cooled layers
        in half horizontally.Place one layer,cut side up,on serving platter;
        spread with 1/3 cooled custard.Repeat with remaining cake layers and
        custard,ending with cake layer,cut side down.Spoon warm glaze over top
        of cake,letting mixture drip down sides.Makes 12 to 16 servings.








                                    MALT SHOP PIE


        1 - ready crust graham cracker pie crust
        1 - pt. vanilla ice cream,softened
        1 - 8 oz. container frozen whipped topping,defrosted
        8 - oz. Whoppers Candy
        Additional whipped topping for garnish


          Combine softened ice cream and whipped topping until well blended.
        Reserve 8 whole Whoppers for garnish,crush remaining Whoppers.Add 1
        cup crushed candy to the ice cream mixture;reserve remaining 1/2 cup
        of crushed candy.Spoon ice cream mixture into pie crust.Top with
        reserved crushed candy and freeze 4 hours.To serve,garnish with
        whipped topping and 8 whole Whoppers.Serves 8.



                                  RHUBARB CUSTARD PIE


        2 - eggs,slightly beaten
        2 - tbsp. milk
        2 - cups sugar
        1/2 - cup flour
        1 - tsp. vanilla
        4 - cups rhubarb


          Combine ingredients;pour into 9" pastry-lined pan or pie plate.
        Bake @ 400 degrees 10 minutes.Then bake @ 300 degrees 50 to 60
        minutes.Cool.Top with whipped cream.


                              BLUE RIBBON STRAWBERRY PIE


        1 - PET RITZ Deep Dish Pie Crust Shell
        1 - qt. fresh strawberries,washed and hulled
        1 - cup sugar
        1/4 - cup cornstarch
        1 - cup water
        Few drops red food coloring
        1 - container Whipped Topping,any size


          Preheat oven to 400 degrees.Bake pie shell according to directions
        for empty baked crust.Cool.Chop one cup of strawberries.Combine sugar
        and cornstarch in a 2 qt. saucepan.Stir in water gradually until
        smooth.add chopped strawberries.Cook,stirring constantly,until mixture
        thickens and boils.Remove from heat.Stir in food coloring.Cool in
        refrigerator 1/2 hour.Pour 3/4 of the syrup into prepared pie crust.
        Stand up remaining strawberries in pie crust,reserving 1/4 cup (about
        3 large strawberries) for garnish.Pour remaining syrup over strawberries






        Chill until firm,about 3 hours.To serve,top each slice with Whipped
        Topping and a slice of reserved strawberry.


                               PEANUT BUTTER CHIFFON PIE


        1/2 - cup sugar
        2 - tsp. unflavored gelatin (about 1 envelope)
        1/2 - tsp. nutmeg
        1/4 - tsp. salt
        1 - cup water
        1/2 - cup peanut butter
        2 - egg yolks,slightly beaten
        1 - tsp. vanilla
        2 - egg whites
        2 - tbsp. sugar
        1/2 - cup whipping cream
        1 - fully ripened banana,optional
        1 - 9" baked pastry shell,cooled


          Mix first 4 ingredients together.Slowly,add water to peanut butter.
        Blend until smooth;stir in the egg yolks.Add the gelatin mixture.Cool
        and stir until mixture thickens slightly.Add vanilla and chill until
        partially set.Beat egg whites to soft peaks,add 2 tbsp. sugar beating
        to stiff peaks;fold into first mixture.Whip cream until stiff and fold
        into pie mixture.Slice banana,if desired,into pastry shell and top with
        the filling.Garnish with globs of whipping cream with a slice of
        banana in each glob.


                                   LEMON CHIFFON PIE


        1 - deep dish pie crust shell,baked
        1 - tsp. unflavored gelatin
        1/4 - cup water
        3 - large eggs,separated
        1 - cup sugar
        1/2 - cup lemon juice
        2 - tsp. grated lemon peel
        2 to 3 - drops yellow food coloring,optional
        1 - cup whipped topping,thawed
        chocolate shavings,garnish
        lemon slices,garnish


          Soak gelatin in water.In double boiler over gently simmering water,
        beat yolks;add 1/2 cup sugar and lemon juice.Cook,stirring until
        mixture coats the bottom of a spoon.Add grated lemon peel,gelatin and
        food coloring.Stir well.Cool in refrigerator about 1/2 hour until
        slightly thickened.Beat egg whites with 1/2 cup sugar;fold into lemon
        mixture.Fold in whipped topping.Spoon into baked pie crust.Refrigerate
        2 to 3 hours before serving.garnish with chocolate shavings and lemon






        slices.Serves 8.


                                    HUCKLEBERRY PIE


        3 - cups fresh or frozen huckleberries
        1 - cup grated apple (this does not alter the flavor,but stretches the
            precious berries)
        1 - scant cup sugar
        2 - tbsp. flour
        1/2 - tsp. almond extract
        Dash of salt
        Pastry for a double crust pie


          Measure ingredients into a two quart mixing bowl and mix well.Pour
        into unbaked pie shell.Cover with top crust and bake @ 375 degrees
        for about one hour or until nicely browned.Makes one 9" pie.



                                 NORTH POLE CHERRY PIE


        1 - qt. vanilla ice cream
        1 - baked 9" pie shell or crumb crust
        1 - 1 lb. 6 oz. can cherry pie filling


          Spread slightly softened ice cream in pie shell and freeze.An hour
        before serving,spread filling over top.Return to freezer.Serve quickly.


                            OLD FASHIONED SWEET POTATO PIE


        1/2 - cup butter,softened
        1/2 - cup packed brown sugar
        1 - cup mashed,cooked sweet potatoes
        3 - eggs,lightly beaten
        1/3 - cup corn syrup
        1/3 - cup milk
        1/2 - tsp. salt
        1 - tsp. vanilla extract
        1 - unbaked pie shell


          Cream butter and brown sugar in bowl until light and fluffy.Blend
        in sweet potato and eggs.Add next 4 ingredients;mix well.Pour into
        pie shell.Bake in a 425 degree oven for 10 minutes.Reduce heat to
        325 degrees and bake 35 to 45 minutes longer or until well set.Yield:
        6 servings.








                                  JAPANESE FRUIT PIE


        1 - cube margarine,melted,cooled
        1 - cup sugar
        2 - eggs,beaten
        1/2 - tsp. vinegar
        1 - tsp. vanilla extract
        1/2 - cup chopped dates
        1/2 - cup coconut
        1/2 - cup chopped nuts
        1 - unbaked pie shell


          Combine margarine,sugar,eggs,vinegar and vanilla in bowl.Mix well.
        Stir in dates,coconut and nuts.Pour into pie shell.Bake in 300 degree
        oven for 45 to 50 minutes or until brown.Makes 6 to 8 servings.


                                   SCOTCH APPLE PIE


        1 - cup sugar
        1 1/2 - cups water
        1 - tsp. cream  of tartar
        1/8 - tsp. nutmeg
        1 - tsp. allspice
        1/2 - tsp. cinnamon
        1 - tsp. butter
        1 - tbsp. lemon juice
        18 - soda crackers


          Boil everything together but the soda crackers for one minute.Add
        crackers and boil again for one minute.Pour into regular pie crust.
        Add topping before baking.

        Topping:

        1/2 - cup sugar
        1/2 - tsp. cinnamon
        1/4 - tsp. allspice
        1/8 - tsp. nutmeg
        1/2 - cup flour


          Mix together and add 1/4 cup melted butter.Blend with fork until
        crumb consistency.Sprinkle over filling.Bake @ 425 degrees for 10
        minutes,reducing temperature to 325 degrees and bake 15 minutes
        longer.


                                    BLACKBERRY PIE








        1 3/4 - cup unsifted all-purpose flour
        1/2 - tsp. salt
        2/3 - cup vegetable shortening
        1/3 - cup cold water
        1 - cup sugar
        1/4 - cup all-purpose flour
        Dash salt
        4 - cups washed and drained fresh blackberries


          Sift together flour and salt in a mixing bowl.Cut in shortening
        with a pastry blender until mixture resembles large coarse crumbs.
        Sprinkle water over flour mixture,using a fork to stir it in gently
        to make it gather into a ball (the less water the better - just
        enough to hold it together).Turn out onto a lightly floured board
        and shape with your hands into two balls,one slightly larger than the
        other.Chill dough for 1 hour,then roll out large ball to fit the bottom
        of a 9 or 10" pie dish.Now,mix sugar and all-purpose flour in a
        separate bowl,then add a dash of salt and stir in berries.Pour mixture
        into the empty pie shell,then roll out remaining ball of dough to make
        top crust.Crimp and trim edges,then slash the top crust in several
        places.Bake in a preheated 375 degree oven for 25 to 30 minutes or
        until golden brown.Makes 1 - 10" pie.


                                       PEACH PIE


        3/4 - cup whole wheat pastry flour
        1/4 - cup soy flour
        1/4 - cup sesame seed
        1/2 - tsp. EACH;salt,baking powder
        1/3 - cup cold margarine
        1/4 - cold water



          Mix together flours,seeds,salt and baking powder.Cut in margarine
        with a pastry blender until mixture resembles large coarse crumbs.
        Sprinkle in water and stir with fork to make a ball.Turn out onto a
        floured board and shape into a ball,the  flatten slightly.Wrap in
        plastic and chill for 1 hour.Roll out chilled crust to fit one 9"
        pie plate.Crimp edges and prick bottom and edges of pie crust with a
        fork.Bake in a preheated 450 degree oven for about 10 minutes or until
        golden  brown.Cool thoroughly,then chill for 1/2  hour.Fill  with
        the
        following:

        6 oz. peach nectar
        1 - envelope (1 scant tbsp.) unflavored gelatin
        1/3 - cup frozen orange juice concentrate
        1/4 - tsp. vanilla
        Dash almond extract
        1 - cup plain low fat yogurt
        1  - lb. peaches,peeled,pitted and sliced (save a few pieces for






             garnish)



          Place the nectar in a small saucepan,and sprinkle in the gelatin.
        Let the gelatin soften for a few minutes,then heat the mixture,stirring
        it,until the gelatin is dissolved.Stir in the orange juice concentrate
        vanilla  and  almond extract.Chill the mixture until it is the
        consistency of raw egg whites,then whip the mixture with an egg beater
        or electric mixer until it is fluffy.Fold in yogurt and whip the
        mixture again.Arrange half the peach slices on the bottom of the
        chilled crust.Pour in two thirds of the yogurt mixture.Arrange another
        layer of peaches on top of this and pour in the rest of the yogurt
        mixture.Chill pie until it has set.If desired,garnish with reserved
        peach slices when it has nearly set.Makes a 9" pie.


                                PHILADELPHIA APPLE PIE


        Pastry:

        1 1/2 - cups flour
        1 - stick butter,cut in pieces
        3 or 4 - tbsp. ice water
        1/4 - tsp. salt
        Cinnamon

        Filling:

        6 to 8 - apples,sliced
        1 - egg
        1 - cup sugar
        1 1/2 - cups sour cream
        2 - tsp. vanilla
        1/3 - cup flour
        1/8 - tsp. salt

        Topping:

        1/3 - cup brown sugar
        1/4 - lb. melted butter
        1/3 - cup granulated sugar
        Pinch salt
        1/3 - cup flour
        1 - tsp. cinnamon
        1 - cup chopped walnuts

        Crust:

          Combine flour,salt and butter in bowl.Cut butter into flour.Add
        ice water;toss to form ball.Roll out to fit 12" pie pan.Sprinkle
        with cinnamon.Bake @ 400 degrees for 20 minutes.

        Filling:







          Mix filling ingredients together.Fill shell.Bake @ 450 degrees
        for 10 minutes.Then @ 350 degrees for 40 minutes.

        Topping:

          Sprinkle over pie.Bake 15 minutes.


                                DELICIOUS KEY LIME PIE


        1 - tbsp. plain gelatin
        1 - cup sugar
        1/4 - tsp. salt
        4 - eggs,separated
        1/2 - cup Key Lime or Persian lime juice,strained
        1/4 - cup water
        1 - tsp. grated Key lime or Persian lime peel
        1 - cup heavy cream,whipped
        1 - 9" baked graham cracker crust,cooled


          Mix the gelatin,half of the sugar and the salt in a saucepan.In
        another pan,beat the egg yolks well.Add the lime juice and water to
        the egg yolk mixture.Stir the egg yolk mixture into the gelatin
        mixture.Cook over low heat,stirring constantly,just until the mixture
        comes to a boil.Remove from heat;stir in grated peel.Chill,stirring
        occasionally,until the mixture mounds slightly when dropped from a
        spoon.
          Beat the egg whites until soft peaks form.Gradually,add the remaining
        sugar,beating until stiff.Fold into the chilled gelatin mixture.Fold
        in whipped cream (reserve some for topping,if desired).Pour into the
        baked crust.Chill until firm.


                                PIER HOUSE KEY LIME PIE


        4 - eggs,separated
        1 - 14 oz. can sweetened condensed milk
        1/2 - cup Key lime or Persian lime juice
        1/2 - tsp. cream of tartar
        1 - 9" graham cracker crust

        Meringue:

        4 - egg whites
        4 - tbsp. sugar


          Preheat oven to 325 degrees.With an electric mixer,beat the egg yolks
        on high speed until thick and light in color.Turn off mixer and add the
        condensed milk,Mix on low speed.Still on low speed,add half the lime
        juice,cream of tartar and then the remaining lime juice.Mix until






        blended.
          Pour into prepared crust and bake for 10 to 15 minutes or until the
        center is firm and dry to the touch.Freeze for at least 3 hours before
        topping with meringue.
          To make meringue,heat the egg whites and sugar in the top of a double
        boiler,stirring frequently,to 110 degrees.Beat on high speed until
        stiff peaks are formed.Top the frozen pie and return it to the freezer
        until ready to serve.It keeps for several days.Serves 8 to 10.


                                     KEY LIME PIE


        1 - 32 oz. carton vanilla flavored low fat yogurt
        1/2 - cup confectioners sugar
        1/4 - cup Key lime juice or more to taste


          The day before,drain yogurt by placing it in a draining device,such
        as a cheesecloth lined strainer or in a commercial drainer,such as the
        Yogurt Cheese Funnel.Allow to drain 2 to 24 hours.
          Place this yogurt cheese in a medium bowl and add sugar and lime
        juice,stirring gently with a fork or wire whisk until well blended.
        Pour into a pie pan or graham cracker crust,if desired.Chill 24 hours
        before serving.Serves 8.


                                    ROCKY ROAD PIE


        1 1/2 - cups cold half and half or light cream
        1/3 - cup Bakers real semi-sweet chocolate chips
        1 - 4 serving size package Jello chocolate instant pudding and pie filling
        1/3 - cup miniature marshmallows
        1/3 - cup chopped nuts
        3 1/2 - cups (8 oz.) Cool Whip whipped topping
        1 - graham cracker pie crust


          Pour half and half into large bowl.Add pie filling mix.Beat with wire
        whisk until well blended,about 1 minute.Let stand 5 minutes.
          Fold in whipped topping,chocolate chips,marshmallows and nuts.Spoon
        into pie crust.Freeze until firm,about 6 hours or overnight.
          Remove from freezer and let stand 10 minutes to soften before serving.
        Store leftover pie in freezer.


                                      DUTCH APPLE PIE


        1 - large egg yolk,slightly beaten
        1/4 - tsp. salt
        1/2 - tsp. ground cinnamon
        1/4 - tsp. ground nutmeg
        1 - graham cracker pie crust






        5 1/2 - cups sliced,cored,peeled cooking apples
        3/4 - cup all-purpose flour
        1/4 - cup sugar
        1 - tbsp. lemon juice
        1/4 - cup light brown sugar,firmly packed
        1/2 - cup sugar
        1/3 - cup butter or margarine,at room temperature
        1/4 - cup light brown sugar,firmly packed
        3 - tbsp. all-purpose flour


          Preheat oven to 374 degrees.Brush bottom and sides of crust,evenly,
        with egg yolk;bake on baking sheet until light brown,about 5 minutes.
        Remove crust from oven.Combine sliced apples,lemon juice,1/2 cup sugar,
        1/4 cup brown sugar,3 tbsp. flour,salt,cinnamon and nutmeg.Mix well
        and spoon into crust.Mix remaining flour,sugar,brown sugar and butter
        with fork or pastry blender until crumbly.Sprinkle topping mixture,evenly,
        over apples.Bake on baking sheet,about 50 minutes.Cool on wire rack.
        Serve at room temperature.Serves 8.


                                   ORANGE FREEZE PIE


        1 - deep dish pie crust shell,baked
        1 - 3 oz. pkg. orange flavor gelatin
        2/3 - cup boiling orange juice
        1 - cup vanilla ice cream,softened
        1 - 11 oz. can mandarin oranges,drained
        1 - cup whipped topping,thawed


          Dissolve gelatin in boiling orange juice.Add ice cream by spoonfuls,
        blending until dissolved.Chill until slightly thickened.Stir in mandarin
        oranges.Fold in whipped topping.Pour into pie shell.Freeze until firm,
        about 2 hours.Remove from freezer 15 minutes before serving.Serves 8.


                           LIBBY'S FAMOUS HOMEMADE PUMPKIN PIE


        2 - eggs,slightly beaten
        1/4 - tsp. ground cloves
        1 3/4 cups (16 oz) - can Libby's solid pack pumpkin
        3/4 - cup sugar
        1/2 - tsp. salt
        1 - tsp. ground cinnamon
        1/2 - tsp. ground ginger
        1 1/2 cups (12 fluid oz.) - can undiluted evaporated milk
        1 - 9" unbaked pie crust
        Ready-whip topping


          Preheat oven to 425 degrees.Combine filling ingredients in order
        given;pour into pie shell.Bake 15 minutes.Reduce temperature to






        350 degrees.Bake an additional 45 minutes or until knife inserted
        near center comes out clean.Cool;garnish with ready-whip topping.


                        SECOND HARVEST THANKSGIVING PUMPKIN PIE


        1 1/2 - cups cold half and half or milk
        1 - 4 oz. pkg. Jello vanilla flavor instant pudding and pie filling
        3 1/2 - cups (8 oz.) Cool Whip whipped topping,thawed
        1 - cup EACH chopped nuts and gingersnaps
        1/2 - cup canned pumpkin
        1 1/2 - tbsp. pumpkin spice pie spice
        1 - graham cracker pie crust


          Pour half and half or milk into large bowl.Add pie filling mix.
        Beat with wire whisk until well blended.Let stand 5 minutes.Fold
        in whipped topping and remaining ingredients.Spoon into crust.
        Freeze until firm,about 6 hours.Remove from freezer.Let stand about
        10 minutes to soften before serving.Serves 8.


                                 CHOCOLATE CHEESE PIE


        1 - 8 oz. pkg. cream cheese,softened
        1 - 3 oz. pkg. cream cheese,softened
        3/4 - cup sugar
        1/4 - cup Hershey's Cocoa
        2 - eggs
        1 - tsp. vanilla extract
        1/2 - cup chilled whipping cream
        1 - 8" packaged crumb crust
        1 - can cherry pie filling

          Heat oven to 350 degrees.In large mixer bowl,combine cream cheese
        and sugar;beat well.Blend in cocoa,scraping sides of bowl and beaters
        frequently.Add eggs and vanilla;blend well.Blend in whipping cream.
        Pour into crust.Bake 35 to 40 minutes.(Center will be soft but will
        set upon cooling.Cool to room temperature.Cover and chill several
        hours or overnight.Garnish with cherry pie filling.Serve 6 to 8.


                                  KENTUCKY REBEL PIE


        1 - stick melted butter
        1 - cup sugar
        1 - cup white corn syrup
        4 - eggs
        2 - tbsp. bourbon
        1 - unbaked pie shell
        1/2 - cup chocolate chips
        1 - cup pecans or walnuts








          Combine first 5 ingredients.Pour into pie shell.Sprinkle chocolate
        chips on top;pat down with spatula.Top with pecans or walnuts.Bake
        45 minutes @ 350 degrees.