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PEACH PIE DEEP-DISH PEACH CUSTARD PIE. **************** 1 unbaked 9-inch (4-cup volume) deep-dish pie shell 1 can(14 oz.)Sweetened Condensed Milk 2 large eggs 1/4 cupbutter or margarine, melted 1 tsp lemon juice 1/2 tsp ground cinnamon 1 pinch ground nutmeg 3 1/2 cups(about 7 medium) peeled, pitted and sliced peaches STREUSEL TOPPING 1/3 cup packed brown sugar 1/3 cup all-purpose flour 1/3 cup chopped walnuts 2 tbsp butter or margarine, chilled PREHEAT oven to 425蚌. ARRANGE peaches in pie shell. Combine sweetened condensed milk, eggs, butter, lemon juice, cinnamon and nutmeg in large mixer bowl; beat until smooth. Pour over peaches. BAKE for 10 minutes. Sprinkle with Streusel Topping. Reduce temperature to 350蚌; bake for additional 55 to 60 minutes or until knife inserted near center comes out clean. Cool on wire rack. FOR STREUSEL TOPPING COMBINE brown sugar, flour and walnuts in medium bowl. Cut in butter with pastry blender or two knives until mixture resembles coarse crumbs. Recipe submitted by Wishingstar. PEACH PIE. ******** Crust 9-inch Double Crust Filling 5 to 6 cups sliced, peeled fresh peaches (about 2-1/2 pounds or 7 to 8 medium) 3/4 cup sugar 1/2 package tapioca pudding mix, not instant (about 3 tablespoons plus 2-1/2 teaspoons) 1/8 teaspoon nutmeg 1/8 teaspoon cinnamon 1 tablespoon cornstarch (optional)* 1 tablespoon butter or margarine For crust, prepare (see Classic Crisco Pie Crust recipe) and press bottom crust into 9-inch pie plate. Do not bake. Heat oven to 375慚. For filling, combine peaches, sugar, pudding mix, nutmeg and cinnamon in large microwave-safe bowl. Cover lightly with waxed paper. Microwave at 100% (HIGH) 3 minutes. Stir in cornstarch, if desired. Microwave at 100% (HIGH) 3 minutes. Spoon into unbaked pie crust. Dot with butter. Moisten pastry edge with water. Cover pie with top crust. Cut slits in top crust to allow steam to escape. For glaze, brush with milk, if desired. Bake at 375慚 for 35 minutes or until filling in center is bubbly and crust is golden brown. Cool until barely warm or to room temperature before serving. AMISH PEACH PIE. ************** 4 c Peaches; peeled and sliced 1/2 c Sugar 1/4 ts Salt 2 1/2 tb Tapioca 1 9" unbaked pie shell Crumbs: 2 1/2 tb Butter or margerine; melted 1/4 c Flour 1/2 ts Cinnamon 1/3 c Brown sugar Mix together gently, peaches, sugar, salt and tapioca. Let belnd for 5 minutes before spooning into pie shell. Mix crumb ingredients well and sprinkle over pie shell. Bake at 425 degrees F. for 45 to 50 minutes. Recipe Submitted by Dee. BERRY BERRY PEACH PIE. ****************** Pie Crust 2 cups all-purpose flour 1 teaspoon salt 2/3 cup Crisco all-vegetable shortening 5 - 7 tablespoons cold water Fruit Filling: 1 -1/2 cups blackberries 1 cup blueberries 4 cups peaches, peeled and sliced 3/4 cup granulated sugar 1/4 cup flour 2 tablespoons butter For crust, sift flour and salt into large bowl; add Crisco, cutting into small crumbs. Add water to desired consistency. Roll out half of the dough on floured surface and drape across 9-inch pie pan. Roll out second half into 10-inch rectangle cut into strips; cover and reserve. For filling, place the berries and peaches in a large bowl. Mix lightly. Blend sugar and flour in small bowl; add to berry mixture and toss lightly. Pour into pastry lined pan; dot with butter. Cover with crust forming a lattice. Crimp edges. Bake for 35-45 minutes at 425慚 until nicely browned. Serve with ice cream if desired. BLUSHING PEACH PIE. ***************** Crust 2 cups All-Purpose Flour or Pie & Pastry Blend 1/2 teaspoon salt 1/2 cup (1 stick) cold unsalted butter 1/2 cup cold vegetable shortening 1/4 to 1/2 cup water Filling 2 tablespoons sparkling white sugar 6 cups peeled, sliced peaches (12 to 14 peaches, 4 to 5 pounds) 1/2 cup raspberry syrup 1/2 cup Pie Filling Enhancer* 1 to 2 drops lemon oil, optional 3/4 to 1 cup sugar (to taste) 1/4 teaspoon salt 1/4 teaspoon nutmeg 2 tablespoons sparkling white sugar Use an extra 2 tablespoons enhancer if the peaches are very juicy. Crust: In a medium-sized mixing bowl, or using a food processor, whisk together the flour and salt, then cut in the butter and shortening till the mixture is coarse and crumbly. Add just enough water to form a cohesive dough. Divide the dough in half, wrap each half, and refrigerate for 30 minutes. Filling: In a large bowl, combine the peaches, raspberry syrup, pie filling enhancer, lemon oil (if you're using it), sugar, salt and nutmeg. Roll out one of the pieces of pastry, and fit it into a 9-inch pie pan. Spoon the filling into the shell. Top with the other piece of rolled-out crust (make a lattice top, if desired), and sprinkle with sugar. Cut several vents in the top, and bake the pie in a preheated 425蚌 oven for 15 minutes. Reduce the oven heat to 350蚌, and bake for an additional 40 to 45 minutes, until the crust is golden and the juices are bubbling. Remove the pie from the oven, and cool it on a wire rack. Yield: 8 to 10 servings. GOLDEN COCONUT PEACH PIE. *********************** 4 1/2 cups fresh peaches -- sliced 1/2 cup sugar 3 tablespoons flour 1/4 teaspoon nutmeg 1/4 teaspoon salt 1/4 cup orange juice 9 inch unbaked pie shell 2 tablespoons butter 2 cups flaked coconut 1 egg -- beaten 1/4 cup sugar 1/4 teaspoon almond extract 1. Mix together peaches, sugar, flour, nutmeg, salt and orange juice in a medium bowl. Pour mixture into pie shell. 2. Dot pie filling with butter and bake at 450F for 15 minutes. 3. Meanwhile, combine coconut, milk, egg, sugar and almond. Pour over hot peach mixture. Reduce heat to 350F and bake until coconut is toasted, about 30 minutes. 4. Chill pie unless eaten at once. Recipe Submitted by Marla. LUSCIOUS PEACH PIE. *************** 6 ounces cream cheese, softened 3/4 cup sifted powdered sugar 1/4 teaspoon almond extract 3/4 cup whipping cream, whipped 16 ounces sliced peaches, canned 1 graham cracker crumb pie crust Combine first 3 ingredients; beat until smooth. Fold in whipped cream, and gently stir in peaches. Pour filling into graham cracker crust. Chill well. PEACH PIE. ******** Pastry for 2 crust pie 2c. sliced peaches 1c. sugar 1c. cream (DO NOT WHIP) 1Tbsp. flour Mix peaches, sugar, cream and flour. Stir until sugar is dissolved. Put in pie shell and cover. Seal and flute edges. Cut a slit in top of pie to allow steam to escape. Bake in hot 425* oven for 15 minutes, reduce heat to 350* and bake until golden brown and juices get bubbly Recipe submitted by Princess Gran. PEACH PRALINE PIE. **************** 1 tsp. all-purpose flour 1 unbaked 9-inch deep dish pie shell 1/2 cup light corn syrup 3 eggs 1/4 cup sugar 1/4 tsp. salt 1/4 tsp. nutmeg 3 cups peaches, peeled and cubed 1/2 cup butter, melted 1/2 cup pecans, coarsely chopped 1/4 cup all-purpose flour 1/4 cup firmly packed brown sugar 2 tbsp butter, softened whipped cream (optional) vanilla ice cream (optional) Preheat oven to 350慚. Sprinkle 1 teaspoon flour over pie shell and set aside. Combine first six ingredients in a large bowl. Beat with a mixer at medium speed until ingredients are well blended. Stir in peaches and 1/2 cup melted butter. Pour peach mixture into pie shell. Combine the pecans, 1/4 cup flour and brown sugar in a medium bowl and mix well. Cut in 2 tablespoons butter with a pastry blender until mixture resembles coarse meal. Sprinkle over peach mixture. Bake for 45 to 50 minutes or until pie is set. Let cool. PEACH SWIRL PIE. ************ 10.25 oz.packet Archway Windmill cookies,crushed fine, 6 T.melted butter, 2 T.sugar. Toss with a fork,press into a 9" pie pan,FREEZE 8 oz. Philadelphia Peach Swirl cream cheese,soft. , 1 1/2 c.powdered sugar, 1 tsp.vanilla, 16 oz. Cool Whip. Beat well in a mixer pour 1/2 into the pie crust, Freeze 10 min. Smuckers Peach Preserves Spread carefully Smuckers Peach Preserves, then top with remaining mixture, decorate sides with Cool Whip and freeze. In a frying pan with about 2 T. butter- 6 peaches (frozen if you have too) sliced, 1/2 tsp. cinnamon, 1/8 tsp. ginger dash of nutmeg Saute until it is a bite carmelized, thicker....Cool in a large bowl, in the refrigerator to speed up process. With a large spoon arrange the peaches in a swirl on top of the middle of the pie. Freeze about 4 hours to firm-covered. This pie can be kept frozen and cut to serve . Just leave out about 15-20 minutes prior to serving to thaw peaches a bit. Submitted by Rainne Gottes. SOUR CREAM PEACH PIE. ***************** 1 single-crust pie crust recipe, fitted into a 9-inch pan Filling 5 ripe peaches, peeled 1 cup (1 8-ounce container) sour cream 3/4 cup sugar 3 tablespoons flour 1 egg 1/8 teaspoon mace 1 tablespoon rum 1/4 teaspoon vanilla Topping 1/4 cup (1/2 stick) butter, melted 1/3 cup All-Purpose Flour 1/2 cup firmly packed brown sugar, light or dark Brush inside of uncooked pie crust with some slightly beaten egg white. Slice peeled peaches into pie crust. Mix sour cream, sugar, flour, egg, mace, rum and vanilla; pour over peaches in crust. Bake in a preheated 400蚌 oven for 25 minutes. While pie is baking, mix topping ingredients till crumbly. After 25 minutes, remove pie from oven, and sprinkle it evenly with topping. Return to oven and bake an additional 20 minutes. Cool at least 20 minutes before serving. If pie won't be served right away, refrigerate it, then bring to room temperature before serving. HEAVENLY PEACE PIE. *************** PREHEAT OVEN TO 350 3/4 cup all purpose flour 1/2 t. salt 1 samll box vanilla pudding 1 egg 1 t. baking powder 1/2 cup milk 1 large can of peaches, drain, about 3 & 1/2 cups and save the juice 1 package cream cheese, 8 oz. 1/2 cup sugar 1/2 t. cinnamon Mix the flour, aking powder, salt, pudding mix egg, and milk in a large bowl. Beat for about two minutes at medium speed. Pour mixture into a 10 inch, greased pie pan. Place well drained peaches on top of pie and set aside. Mix cream cheese, sugar, and 3 T. of the peach juice together and beat for 2 minutes until smooth and creamy. Spoon on top of the peaches about 1 inch from the edge. Mix 1 T. sugar and 1/2 t. cinnamon together and sprinkle over top of pie. BAKE for about 30-35 minutes. APRICOT ALMOND BLACK BOTTOM PIE. *************** Servings: 8 1 cup chocolate wafer crumbs 3 tablespoons sugar 1/4 cup butter, melted 2 (15 1/4oz.) cans apricot halves 1 (8 oz.) package cream cheese, softened* 1 tablespoon vanilla extract* toasted sliced almonds, optional Preheat oven to 350蚌. Combine wafer crumbs, sugar and butter. Press evenly on bottom and sides of 9-inch removable bottom tart pan. Bake at 350蚌, 6 to 8 minutes; cool.** Drain apricots, reserving 2 tablespoons syrup. Combine reserved syrup, cream cheese and vanilla extract. Spread on bottom of cooled crust. Cut apricot halves in half, if desired; arrange over cream cheese mixture. Chill. Garnish with toasted sliced almonds if desired. Variation: May use 2 cups vanilla pudding in place of cream cheese and vanilla extract. *Tip: For a shortcut, use a 9-inch no-bake prepared chocolate or graham cracker crumb crust. Fill as directed above. Recipe submitted by Wobin.	CITRUS PIE JESSIE'S KEY LIME PIE. ******************** 5 eggs, separated 3/4 cup sugar 1/3 cup Key Lime juice 1 tablespoon butter 1/4 cup sugar (for meringue) 1 9" baked pie shell Separate eggs into three bowls - 5 yolks in one bowl, 2 egg whites in another, and 3 egg whites in the third. This is the most important step in the whole operation!!! Cream egg yolks, add 3/4 cup sugar and lime juice and mix thoroughly. Cook over low heat until thick, add butter and remove from heat. Let cool slightly. Meanwhile beat two egg whites until stiff, then fold into cooled lime mixture. Fill pie shell. Beat other whites until stiff. Beat in 1/4 cup sugar. Pile meringue on top of lime filling and bake at 325 degrees for 15 minutes. From the hospice nurse who posted the recipe "Several years ago I treated a young man from Key West, Florida who was dying of AIDS. A couple of weeks before he died, he gave me his 75 year old family recipe for Key Lime Pie. He explained that most Key Lime Pie recipes use condensed milk. Even restaurants in Key West serve Key Lime Pie made with condensed milk. Jessie was disdainful of this version. His family recipe, passed from generation to generation, does not used condensed milk. Jessie claimed it is the only authentic Key Lime Pie recipe. So in memory of Jessie, I offer it to you. KENTUCKY LEMON PIE. *************** 3 lemons, sliced paper thin, seeds removed but peel still on 2 cups sugar 1 tbsp salt 4 well-beaten eggs Butter, melted sugar Toss lemon slices with 2 cups sugar in a non-metallic pan. Let stand overnight or 8 hours. Mix salt with eggs, then mix well with lemon mixture. Pour into bottom half of a double crust pie, then top with upper crust. Brush top crust with melted butter and sprinkle with sugar. Bake at 400 for 15 minutes, then reduce heat to 375 and bake for an additional 30 min. KEY LIME PIE. ********* 5 egg yolks, beaten 1 (14 ounce) can sweetened condensed milk 1/2 cup key lime juice 1 (9 inch) prepared graham cracker crust 1 Preheat oven to 375 degrees F (190 degrees C). 2 Combine the egg yolks, sweetened condensed milk and lime juice. Mix well. Pour into unbaked graham cracker shell. 3 Bake in preheated oven for 15 minutes. Allow to cool. Top with whipped topping and garnish with lime slices if desired. LEMON CHIFFON PIE. ************** 2 boxes lady fingers 6 egg yolks 3/4 cup sugar 1/2 cup lemon juice and rind (grated) approximately 6 lemons. 1 tbls. gelatin 1/4 cup water Line bottom and sides of pan with lady fingers. Stand lady fingers up around sides of pan. Combine egg yolks, sugar and lemons. Boil in double boiler for 10 minutes, stirring constantly. Dissolve 1 tablespoon gelatin in a 1/4 cup water and add to the above when taken off the flame. Beat egg whites (6) and add 3/4 cup sugar, then add to above. Pour into lady fingers and refrigerate until firm. This chiffon gets stiff enough to cut as a pie. Remove sides of pan when chiffon is firm and serve. May be topped with coconut, chopped nuts or shaved chocolate. Recipe submitted by Gary. LEMON CLOUD PIE. ************ one pie crust baked and cooled: 1 cup sugar 3 tbl. cornstarch 1 cup water 1/3 cup lemon juice 2 egg yolks, slightly beaten 4 oz. cream cheese, softened and cubed 2 tsp. grated lemon peel 1/2 cup whipping cream In a medium saucepan; combine sugar and cornstarch; mix well. Stir in water, lemon juice and egg yolks. Cook, stirring constantly, over medium heat until mixture thickens and boils. Boil for 1 minute. Add cream cheese and lemon peel, stirring until cream cheese is melted and mixture is smooth. Cool to room temperature. In a large bowl, beat 1/2 cup whipping cream until soft peaks form. Fold into the lemon mixture. Spoon filling evenly into cooled pie shell. Cover surface with plastic wrap. Refrigerate for 6-8 hours. Garnish with whipping cream. LEMON MERINGUE PIE, THE BEST. ************************* Pastry: 2 cups plain flour pinch Salt 1 tbsp. icing sugar 185g Butter 1 tabsp Lemon juice 1-2 tbsp. water Filling: 4 tbsp. all purpose flour 4 tbsp. cornflour 2 tsp. grated lemon rind 3/4 c. lemon juice 1 c. sugar 1 1/4 c. water 90g (3 3/4oz) butter 4 egg yolks Meringue: 4 egg whites 2 tbsp. water pinch salt 3/4 c. castor sugar 1.Sift flour, salt and icing sugar into basin: chop butter roughly and add to dry ingredients. Rub in until mixture resembles fine breadcrumbs. Add lemon juice and enough water to make a stiff dough. Refrigerate 30 minutes. Roll pastry on lightly floured surface to fit 23cm (9 inch) pie plate. Use rolling pin to lift pastry onto pie plate. 2.Trim and decorate edges. Prick base and sides of pastry with a fork. Bake 220-230� oven (210蚓 in my oven) 10-15 minutes or until lightly browned. Allow to cool 3.Combine sifted flours, lemon rind, lemon juice and sugar in a saucepan. Add water, blend until smooth, stir over heat until mixture boils and thickens: NB: The mixture must boil. Reduce heat, stir a further two minutes. Remove from heat, stir in butter and lightly beaten egg yolks, stir until butter has melted. 4. Spread cold lemon filling evenly into pastry case. Combine egg-whites, water and saltin mixer and beat on high speed until small peaks form. Gradually add sugar, beat well until sugar dissolves. Spoon on top of lemon filling, spreading meringue to edges of pie to seal; peak meringue decoratively with a knife. Bake 190-200蚓 5-10 minutes or until lightly browned. Cool, then refrigerate. LEMON MERINGUE PIE. *************** 1 (9 inch) pie crust, baked 1 1/2 cups white sugar 1/2 teaspoon salt 1 1/2 cups water 1/2 cup cornstarch 1/3 cup water 4 eggs, separated 1/2 cup lemon juice 2 teaspoons lemon zest 3 tablespoons butter 1/4 teaspoon salt 1/2 cup white sugar 1. Preheat oven to 325 degrees F (165 degrees C). 2. Combine 1 1/2 cups sugar, salt, and 1 1/2 cups water in a heavy saucepan. Place over high heat and bring to a boil. In a small bowl, mix cornstarch and 1/3 cup water to make a smooth paste. Gradually whisk into boiling sugar mixture. Boil mixture until thick and clear, stirring constantly. Remove from heat. 3. In a small bowl, whisk together egg yolks and lemon juice. Gradually whisk egg yolk mixture into hot sugar mixture. Return pan to heat and bring to a boil, stirring constantly. Remove from heat and stir in grated lemon rind and butter or margarine. Place mixture in refrigerator and cool until just lukewarm. 4. In a large glass or metal bowl, combine egg whites and salt. Whip until foamy. Gradually add 1/2 cup sugar while continuing to whip. Beat until whites form stiff peaks. Stir about 3/4 cup of meringue into lukewarm filling. Spoon filling into baked pastry shell. Cover pie with remaining meringue.5. Bake in preheated oven for 15 minutes, until meringue is slightly brown. Cool on a rack at for at least 1 hour before cutting. Makes 8 - 9 inch pie. Recipe submitted by Marla. LIME AND SOUR CREAM PIE. ******************** 3/4 cup sugar 3 TBS cornstarch 2 1/2 tsp fresh grated lime peel 1/3 cup fresh lime juice (sub the bottled Key Lime Juice) 1 cup half and half 4 TBS unsalted butter, softened (1/2 stick) 1 cup sour cream 1 9 inch pie shell, baked Whipped cream for garnish In a saucepan stir together the sugar, cornstarch and lime peel. Add the lime juice and mix well. Blenmd in the half and half and the butter. Cook over medium heat, stirring, until mixture comes to a boil (about 10 minutes). Remove from heat and cool, stirring occasionally. Stir in sour cream, and pour into prepared pie shell. Chill. Just before serving top with whipped cream. Makes 8 servings MANGO PIE. ****** Pastry for 1 double crust pie 1 cup sugar 1/2 tsp. cinnamon 1/4 tsp. nutmeg 2 or 3 tablespoons flour 4 cups sliced ripe mangoes 1 tablespoon lemon juice Brush top crust with milk. Layer sliced mangoes in pan and sprinkle with spices alternately until all mangoes are used. Sprinkle with lemon juice and cover with top crust. Bake at 425 R. for first 10 minutes then reduce to 350 F. for 30 to 40 minutes. MARIE CALLENDER'S LEMON CREAM CHEESE PIE. ******************* Ingredients: Graham Cracker Crust 1 1/4 C. Graham Crackers Crumbs 1/4 C. Sugar 4 Tbsp. Butter Melted Mix all ingredients together and shape in a 9" greased pie pan. Bake at 375 for 6 - 8 minutes remove from oven and cool. Cream Cheese Layer 12 oz. Cream Cheese 1/3 C. Sugar 1/3 C. Sour Cream 1/4 tsp. Salt 1 tsp. Vanilla 1/2 tsp. Knox Gelatin 1 Tbsp. Cold Water Combine cream cheese, sugar, sour cream and salt in medium sized pan and cook on a very low heat stirring constantly until mixture starts to boil lightly. Mix gelatin with water and dissolve. When dissolved add to mixture along with vanilla and stir well. Cook until mixture reaches a light boil and cook for 2 minutes. Remove from heat and cool off. When its luke warm layer cream cheese on crust and refrigerate until cooled. Lemon Topping 1 1/2 C. Water 1 C. Sugar 1/2 C. Fresh Lemon Juice 4 Egg Yolks Beaten 5 Tbsp. Cornstarch 1 Tbsp. Grated Lemon Peel 1/4 tsp. Salt 2 Tbsp. Butter Place water, sugar, lemon juice, cornstarch, salt and lemon peel in a sauce pan and wisk until mixture comes to a boil at medium heat. Cook for 2 minutes until thick. Pour 1/2 hot mixture in beaten eggs slowly and stir constantly. When the mixture is completely blended pour egg mixture in to the hot pudding stir and cook until the pudding reaches boiling stage. Stir and let boil slowly for about 5 minutes. Remove from heat add butter and vanilla stir and set aside until cooled off. When lemon mixture reaches room temperature gently smooth it over the cream cheese mixture and chill for several hours before serving. Fresh whipped cream may be added for garnish. NECTARINE PIE. ********** 1 9" unbaked pie shell 4 medium nectarines 2/3 cup sugar 4 tablespoons flour 1/2 teaspoon cinnamon 1/4 teaspoon almond extract 1 cup heavy cream 1/4 teaspoon salt Combine sugar, flour, salt, cinnamon, cream and almond extract. Set aside. Preheat oven to 400F. Placenectarines in boiling wtaer for 30 to 45 seconds. then plunge into cold water and remove skins. Cut in half and remove pits. Place halves flat side down in pie shell. Pour cream mixture around nectarines and bake 35 to 40 minutes. Serve warm with ice cream. PINA COLADA PIE. ************ Pie Crust: 3 Cups Flour 1 Teaspoon Salt � Cup Butter Flavored Crisco shortening � Cup Regular Flavored Crisco shortening 1 egg 5 Tablespoons cold water 1 Tablespoon vinegar Cut together flour, salt and shortening until oatmeal-like consistency. Beat egg in cup,add water and vinegar. Beat all and pour into flour mixture. Blend well. Filling: 1 Can Coco Goya Pina Colada Mix (12 oz.) � Cup Coconut � Cup Crushed Pineapple, drained 2 Teaspoons Rum Extract, or to taste (alternatively, � Cup Dark Rum) � Cup Sugar 2 Tablespoons Corn Starch � Cup Pineapple Juice 6 oz. Extra Creamy Cool Whip Combine Pina Colada Mix, Coconut, Pineapple, Rum Extract and Sugar in a small saucepan. Bring to a boil and boil 2 minutes. Dissolve Corn Starch in Pineapple Juice and add to mixture. Cook until thickened. Remove from heat and cool. When completely cooled, fold in Cool Whip. Spoon into pie shell. Chill 3-4 hours and garnish as desired. PINEAPPLE CREAM PIE. **************** In a bowl, sift together 1 cup of sugar and 1/4 cup flour. Set aside. In a saucepan bring 1 1/2 cups of whole milk to a slow boil. Add the flour mixture to the boiled milk and whisk. Separate 2 eggs saving the whites for meringue. Add some of the hot milk mixture to the egg yolks and temper. Return the mixture to the rest of the milk. Stir constantly over a medium flame until the mixture thickens. Add 1-16 ounce can of drained crushed pineapple to the thickened milk mixture. Add 1 teaspoon of butter and whisk until incorporated. Let cool and pour into a pre-baked pie crust. Meringue: Beat the chilled egg whites. Add 1 teaspoon of sugar and a 1/4 teaspoon of cream of tarter and beat until stiff peaks form. Spread on the prepared pie. Bake at 425F. degree oven for 5 minutes or until golden. PINEAPPLE CREAM PIE. **************** Standard Crisco 9" crust recipe, baked and cooled 3 TBS corn starch 1 2/3 cup pineapple juice 1 14 oz can sweetened condensed milk 3 egg yolks, beaten 3 TBS butter 1 � tsp vanilla 1 Can Pineapple tidbits In heavy saucepan, dissolve cornstarch in juice, stir in sweetened condensed milk and egg yolks. Cook and stir until thick and bubbly. Remove from heat, add butter, vanilla and pineapple tidbits. Cool slightly. Top with meringue and brown in broiler. Refrigerate. Meringue: � cup sugar � cup water 3 egg whites � tsp cream of tartar In med. Saucepan, combine sugar and water, bring to a boil and continue boiling until candy thermometer reaches 230 degrees F. Whip egg whites and cream of tartar until peaks form. Add sugar mixture in small stream to eggs while beating on high. After addition, continue heating for 2-4 minutes more. Place on pie. PINEAPPLE MERINGUE PIE. ******************* 1 cup plus 6 tablespoons sugar, divided 2 tablespoons cornstarch 1/8 teaspoon salt 1 can (20 ounces) crushed pineapple, undrained 3 eggs, separated 1 tablespoon lemon juice 1/4 teaspoon cream of tartar 1 pastry shell (9 inches), baked In a large saucepan, combine 1 cup sugar, cornstarch and salt. Stir in pineapple until blended. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Gradually stir 1 cup hot filling into egg yolks, return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes.Remove from heat,stir in lemon juice. Keep warm. For meringue, in a mixing bowl, beat egg whites and cream of tartar on medium speed until soft peaks form. Gradually beat in remaining sugar, 1 tablespoon at a time, on high until stiff peaks form. Pour hot filling into pastry shell. Spread meringue over hot filling, sealing edges to crust. Bake at 350� for 15 minutes or until meringue is golden brown. Cool on wire rack for 1 hour, refrigerate for at least 3 hours before Marie Callender's LEMON CREAM CHEESE PIE. ********************* Crust: 1 cup graham cracker crumbs 1/4 cup butter, melted 2 tablespoons granulated sugar Cream Cheese Filling: 8 ounces cream cheese, softened 1/4 cup granulated sugar 1/2 teaspoon vanilla 1 egg Lemon Filling: 1/2 cup granulated sugar 2 tablespoons cornstarch dash salt 1 cup water 2 egg yolks 2 tablespoons fresh lemon juice 1 tablespoon butter Preheat oven to 350� F. Make the crust by combining the graham cracker crumbs with melted butter and sugar in a small bowl. Press the crust mixture into an 8-inch pie pan. Prepare the cream cheese filling by mixing cream cheese with 1/4 cup sugar, vanilla and an egg using an electric mixer. Mix well until smooth. Pour cream cheese filling into graham cracker crust and bake for 30 to 35 minutes or until center is cooked. A knife stuck in the middle of the filling should come out mostly clean. As the pie cools, make the lemon filling by combining 1/2 cup sugar with cornstarch, salt and water in a small saucepan. Set mixture over low heat and bring to a simmer, stirring often. Whisk in egg yolks, then add lemon juice and butter. When mixture simmers again remove it immediately from the heat. Pour the lemon filling over the cream cheese filling, and let the pie cool. When cool, chill pie in the refrigerator for several hours before serving. Slice into 6 pieces to serve restaurant-size portions.	BANANA PIE BANANA CREAM PIE. *************** from Rosie's Diner in Grand Rapids, Michigan Serve this award-winning pie right away, while the bananas are fresh. 1 prebaked 9" pie shell ~Filling~ 1 cup sugar 1/3 cup cornstarch 3 cups milk 2 eggs, beaten 3 TBS butter 1 tsp vanilla extract 3 large bananas, sliced ~Topping~ 1/2 pint whipping cream 1/4 cup sugar 1/2 tsp vanilla extract To make the filling, mix the sugar, cornstarch, milk and beaten eggs in a medium saucepan. Bring to a boil over med-high heat, stirring constantly until thickened (about 15 minutes). Remove from the heat and stir in the butter and vanilla extract. Cool at least 30 minutes. Add the sliced bananas from 2 of the 3 bananas and spoon into the mixture into the pie shell. To make the topping, whip the cream, sugar and vanilla extract with an electric mixer until it forms soft peaks. Spread over filling and garnish with remaining banana slices. Refrigerate until ready to serve. Serves approx 8 CREAM CHEESE BANANA CREAM PIE. **************************** 2 3/4 cups of milk 2 boxes of instant banana cream pudding 1 8oz package of cream cheese softened 1 pint of whipping cream 1 fully baked pie shell In a medium sized bowl beat cream cheese for a few minutes until it softens and loosens up a bit ( around a minute or so) Add the milk and two packages of instant pudding to milk. Beat on high for 2 minutes on medium speed until well mixed and mixture thickens. Set Aside. In another bowl add the whipping cream and beat ( using a clean attachment or washed beaters) on high for 3-4 minutes until whipped and firm. Gently fold in the whipped cream into the pudding mixture until combined- being careful not to mix to hard you want it to be mixed but remain fluffy. Spoon into prepared crust. I have added sliced banana's and other times I have left them out it is personal preference. This makes a very big full pie but everyone that has ever had it has loved it. edited to add that this could make two normal size pies as well. The volume of the filling is pretty high. CARAMEL BANANA CREAM PIE. *********************** 1 graham cracker crust 1 can sweetened condensed milk 3 bananas sliced 1 carton cool whip Place sweetened condensed milk in the bottom of a glass pie plate and cover in foil. Place pie plate in the bottom of a larger casserole in about 1/4 inch of water. Bake at 425 for 1 hour 15 minutes, until milk is dark and caramel colored. Cool about 15 minutes Slice bananas into the bottom of the graham cracker crust and cover with the caramel. Cool in the refrigerator for about 30 minutes and then top with Cool Whip. Chill until serving. BANAN CREAM PIE. ************ Buy an already make pie crust Bake according to directions on the wrapper. If you just want to use one, put the other one back in the freezer. Cool. Make two boxes of instant jello pudding, 2-1/2 cups of cold milk and beat until thickened. Slice 2 medium bananas into pie crust. Pour jello over top. Spread whipped cream or Cool Whip over the top. Refrigerate for at least an hour. Note: Sugar free jello works fine. You can also use instant vanilla pudding. 2% milk also works fine, but it seems you have to beat the pudding a little longer. P.S. Bananas do not freeze well, so you won't find a frozen one in the store. BANANA CREAM PIE. ************* Lg. graham cracker crust 1 cup sour cream 1/2 cup milk 1 pkg. instant vanilla pudding 1 12 oz. container whipped topping (thawed) 3 bananas sliced 2 tbsp. grated pecans fruit medley (strawberries, blueberries, raspberries) Whisk sour cream and milk. Add pudding then whipped topping. Spread 1/2 over crust. Arrange bananas over filling. Spread remaining filling over bananas. Add pecans and fruit on top. Serves 6. Recipe submitted by Thunderbird BANANA CREAM PIE WITH CARAMEL DRIZZLES AND CHOCOLATE SAUCE. ************************* � teaspoon pure vanilla extract 3 pounds (about 9) firm but ripe bananas, peeled and cut crosswise into 1/2-inch-thick slices 1 recipe Graham Cracker Crust � cup cornstarch 2 large eggs 1 � cups whole milk 1 � cups plus 2 teaspoons granulated sugar 4 cups heavy cream 1 vanilla bean, split in half lengthwise and seeds scraped 3 large egg yolks Shaved chocolate, for garnish Confectioner𠏋 sugar, for garnish Chocolate Sauce Caramel Sauce Combine 2 cups of the cream, the milk, � cup of the sugar, the vanilla bean, and the vanilla seeds in a large heavy-bottomed saucepan over medium heat. Bring to a gentle boil, whisking to dissolve the sugar. Remove from the heat. Combine the egg yolks, eggs, cornstarch, and 1 cup of the sugar in a medium bowl, and whisk pale yellow in color. Set aside. Whisk 1 cup of the hot cream mixture into the egg yolks. Gradually add the egg mixture to the hot cream, whisking constantly. Bring to a simmer, stirring constantly with a large wooden spoon to cook out the cornstarch and the mixture thickens, about 5 minutes. Strain through a fine mesh strainer into a clean bowl. Cover with plastic wrap, pressing down against the surface to prevent a skin from forming. Chill in the refrigerator for about 4 hours. To assemble, spread � cup of the custard over the bottom of the prepared crust, smoothing with the back of a large spoon or rubber spatula. Arrange enough banana slices (not quite one-third) in a tight, tiled pattern over the custard, pressing down with your hands to pack them firmly. Repeat to build a second layer, using � cup of the custard and enough bananas to cover, smoothing down the layer evenly. For the third layer, spread � cup of custard over the bananas and top with the remaining bananas, starting 1-inch from the outer edge and working toward the center. Spread 1 cup of custard evenly over the bananas to prevent discoloration. Cover with plastic wrap and chill for at least 4 hours or overnight. In a medium bowl, whip the cream until soft peaks form. Add the remaining 2 teaspoons of sugar and the vanilla extract and whip until stiff peaks form. Fill a pastry bag with the whipped cream and pipe onto each slice. (Drizzle each slice with the caramel sauce and chocolate sauce, sprinkle with the chocolate shavings and confectioners� sugar, and serve. BANOFFI PIE. ********** To make it easier, use a graham cracker pie crust and bake it for around 10 mins. Boil a can of condensed milk for four hours (in the tin - remember to keep topping up the water. Put a little slit in the top of the can so it doesn't explode and small enough so the milk doesn't come out ) and it turns into a spreadable toffee. Spread this on the base of the pie crust.Slice a couple of bananas, place these on top of the toffee. Whip some fresh cream, and add coffee flavouring to it, pour all over pie. Refrigerate for an hour. Eat. Bask in the glory that your friends will give you! Recipe submitted by California Girl.
	HANA HOU! DAIQUIRI PIE. ********************* --Hawaiian for 幈ne More Time� 2005 Winner, National Pie Championship Third Place in the 幈pen� Category at the American Pie Festival! Crust: 2 cups flaked coconut 4 tablespoons unsalted butter, melted 1. Combine the coconut and melted butter in a small bowl. Press into the bottom and up the side of an 8 to 9-inch pie plate. Bake at 325F degrees until the coconut is lightly browned, about 15 minutes. Cool completely while preparing filling. Topping: � cup large flaked coconut, lightly toasted 1. (Toast at the same time as the crust to garnish the pie). Lime Filling: 2/3 cup sugar 1 envelope unflavored gelatin � teaspoon Hawaiian Salt 1/3 cup freshly squeezed lime juice, key lime preferably 1/3 cup water 3 egg yolks, slightly beaten � teaspoon grated lime peel � cup light rum 3 egg whites 6 tablespoons superfine baker𠏋 sugar 1. Combine sugar, gelatin, and salt in a medium saucepan. In a small bowl, stir together lime juice, water, and egg yolks just enough to mix. Stir into sugar mixture. Cook on low heat, stirring constantly, until the mixture bubbles, thickens slightly and coast a silver spoon. 2. Remove pan from heat; stir in lime peel and rum. Chill until it has the consistency of corn syrup, stirring occasionally. 3. Beat egg whites until soft peaks form; gradually beat in sugar and beat until stiff peaks form but egg whites are still glossy. Fold into thickened gelatin mixture. Chill until the mixture mounds. Lemon Filling: � cup sugar 3 tablespoons cornstarch � teaspoon Hawaiian salt � cup water 1 tablespoon unsalted butter 1/3 cup freshly squeezed lemon juice 1 teaspoon grated lemon peel 4 drops yellow food coloring 1. Combine sugar, cornstarch, and salt in a medium saucepan. Gradually stir in water. Cook over medium-low heat, stiffing constantly, until mixture boils and thickens. Boil 1 minute. 2. Remove from heat. Add Butter, stirring until it melts. Add lemon juice, grated lemon peel, and food coloring paste and stir until smooth. Refrigerate until mixture has cooled. Assembly: First, spoon Lemon Filling into cooled pie shell. Cover with Lime filling and sprinkle with toasted coconut. Chill several hours or overnight before serving. Decorate to make look like a Daiquiri cocktail with twisted lemon and lime wedges and cherries skewed on paper umbrellas. Serves 8. LEMON CHESS PIE. ************** Kenneth Blow from Porstmouth, Va., won a blue ribbon for this lemon pie recipe at the Virginia State Fair. 3 whole eggs 1 cup sugar 4 tablespoon butter, melted 1/4 cup cream 4 tablespoon lemon juice 1 tablespoon grated lemon rind one unbaked 9 inch pie crust Preheat oven to 350 degrees. Beat eggs and sugar together for 2 minutes. Add butter and cream; beat for 2 more minutes. Add lemon juice and rind, mix well. Pour into crust and bake 30-40 minutes, until top is medium brown and jiggling at the middle third of the pie. It will set up completely as it cools. Serves 6. MANGO PIE. ****** Ingredients (Note: walnuts add flavor and texture to this pie prepared in a pie shell) 1 10-inch prepared pie shell 5 ripe mangoes, sliced 1 cup sugar 3 tablespoons cornstarch 1 egg, lightly beaten, or 1/4 cup liquid egg substitute 1 cup heavy cream 1 1/4 teaspoons vanilla extract 1/8 teaspoon salt 1/2 teaspoon cinnamon 1/4 teaspoon nutmeg 4 tablespoons butter or margarine 1/2 cup coarsely chopped walnuts Directions 1. Bake pie shell for about 1/2 time suggested in directions or recipe for shell (this step avoids shell becoming soggy from fruit filling). Let cool completely. 2. Preheat oven to 350 degrees F. 3. Arrange mango slices in lightly baked pie shell; set aside. In a small bowl, combine sugar, cornstarch, salt and spices. In a medium bowl, blend together egg, cream and vanilla. Gradually add sugar mixture; mix well. Pour mixture over mangoes. Dot with butter, sprinkle with walnuts. 4. Cover pie with aluminum foil. Bake in preheated over for one hour until filling is firm. Uncover pie for last 10 minutes of baking time. Serve with ice cream. Makes 6 to 8 servings. Recipe submitted by Wobin. TROPICAL LIME PIE. ************** 2 1/2 cups flaked coconut, toasted 1/3 cup butter or margarine, melted 1 (8-ounce) package cream cheese, softened 1 (14-ounce) can EAGLE BRAND� Sweetened Condensed Milk (NOT evaporated milk) 1/3 cup lime juice Few drops green food coloring (optional) 1 (4-ounce) container frozen non-dairy whipped topping, thawed Combine coconut and butter; press firmly on bottom and up side to rim of 9-inch pie plate. Chill. In large bowl, beat cream cheese until fluffy. Gradually beat in EAGLE BRAND�, then lime juice and food coloring (optional), until smooth. Fold in whipped topping. Pour into prepared crust. Chill 3 hours or until set. Garnish as desired. Store leftovers covered in refrigerator. FROZEN KEY LIME PIE. **************** Crust: 1 1/2 cups graham cracker crumbs (10 crackers) 1/4 cup sugar 6 Tbsp. (3/4 stick) unsalted butter, melted Filling: 6 extra-large egg yolks, at room temperature 1/4 cup sugar 1 (14-ounce) can sweetened condensed milk 2 tablespoons grated lime zest 3/4 cup freshly squeezed lime juice (4 to 5 limes) Garnish: 1 cup (1/2 pint) cold heavy cream 1/4 cup sugar 1/4 teaspoon pure vanilla extract Thin lime wedges Preheat the oven to 350慚. For the crust, combine the graham cracker crumbs, sugar, and butter in a bowl. Press into a 9-inch pyrex pie pan, making sure the sides and the bottom are an even thickness. Bake for 10 minutes until firm and golden. Allow to cool completely. For the filling, beat the egg yolks and sugar on high speed in the bowl of an electric mixer fitted with a paddle attachment for 5 minutes, until thick. With the mixer on medium speed, add the condensed milk, lime zest, and lime juice. Pour into the baked pie shell and freeze. For the decoration, beat the heavy cream on high speed in the bowl of an electric mixer fitted with the whisk attachment until soft peaks form. Add the sugar and vanilla and beat until firm. Spoon or pipe decoratively onto the pie and decorate with lime. Freeze for several hours or overnight. Note: If you have concerns about raw eggs, combine the yolks with 1/2 cup of the lime juice used in the recipe in a double boiler. Whisk constantly over medium heat until the mixture reaches 140 degrees. Use in place of the raw egg yolks, remembering to add the remaining 1/4 cup of lime juice to the filling mixture along with the condensed milk and zest. GRANDMA ROSES LEMON PIE. ********************** Pie Crust with Lard 2 cups All-Purpose Flour 1/2 teaspoon salt 1/2 to 3/4 cup lard 1 teaspoon lemon juice 1 egg (optional, for a firmer, more golden crust) 1 to 4 tablespoons cold water (use the lesser amount if you include an egg) Blend the flour and salt together. With two knives, a pastry cutter, or your fingertips, cut or rub half of the lard into the flour/salt mixture until it looks like bread crumbs. Cut in the remainder until the largest pieces are the size of peas. Beat the lemon juice and egg into the cold water and sprinkle this over the flour/lard mixture, blending it in lightly with a fork until the dough just holds together. Press the dough into two flattened disks, wrap in plastic wrap and refrigerate while you make the filling. (This can be done ahead of time.) Lemon Filling 1 cup sugar 3 tablespoonsAll-Purpose Flour generous pinch of salt (about 1/4 teaspoon) grated (or minced) rind of 1 lemon* juice from 1 lemon (about 3 tablespoons) scant 1/2 cup milk 1 egg, beaten 3 tablespoons butter, melted 1 egg, beaten with 1 tablespoon water for wash (optional) Rather than grating the lemon, try cutting a very thin layer of rind off the entire lemon with a very sharp knife. Mince this finely. This produces slightly larger pieces of rind which, when you come upon them, give you a little burst of flavor and something to chew. Preheat your oven to 400蚌. Mix the sugar, flour and salt in a medium-sized mixing bowl. Blend in the lemon rind and lemon juice. Break the egg into the milk in a small bowl and beat until light. Blend this into the lemon mixture. Fold in the butter last. Roll out the pie crust and fit into a 9-inch pie pan. Pour in the filling and cover with a top crust. Moisten the edge of the bottom crust, tuck the edge of the top crust underneath the bottom crust, and flute the edges with a fork or with your fingers. Prick holes or cut a design in the top piece of dough with a knife. If you have any pastry trimmings left over, you can cut out small shapes (maybe lemons?) and attach them artistically to the top crust with a bit of water. To make them a bit more visible, brush them with a wash made of an egg beaten with a tablespoon of water. Bake for 30 to 35 minutes. Remove from oven and let cool to room temperature, or just slightly warm, before serving. COCONUT PINEAPPLE PIE. ********************* 1c sugar 3T flour 1c light corn syrup 1c flaked coconut 1(8-oz)can crushed pineapple undrained 3 eggs beaten 1 tsp vanilla 1 unbked pastry shell,9 inches 1/4c butter or margarine,melted In a bowl, combine sugar and flour. Add the corn syrup, coconut, pineapple, eggs and vanilla: mix well. Pour into pastry shell. Drizzle with butter. Bake at 350 degrees for 50 to 55 minutes or until a knife inseted near the center comes out clean. Cover loosely with foil if the top browns too quickly. cool on a wire rack. Chill before cutting. Store in the refrigerator.