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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. ************************* ½ 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 ½ cup cornstarch 2 large eggs 1 ½ cups whole milk 1 ½ 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’s sugar, for garnish Chocolate Sauce Caramel Sauce Combine 2 cups of the cream, the milk, ½ 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 ½ 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 ¾ cup of the custard and enough bananas to cover, smoothing down the layer evenly. For the third layer, spread ¾ 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. BANANA SPLIT PIE. ************* 1 1/4 cups sugar 1/3 cup cornstarch 1/3 cup Hershey's cocoa 1/4 teaspoon salt 2 1/2 cups milk 2 egg yolks, slightly beaten 3 tablespoons butter or margarine 1 teaspoon vanilla extract 2 medium bananas, sliced Crumb Nut Crust whipped topping chopped peanuts additional banana slices maraschino cherries In medium saucepan, stir together sugar, cornstarch, cocoa and salt. Stir together milk and egg yolks; gradually stir into sugar mixture. Cook over medium heat, stirring constantly, until mixture thickens and come to a boil. Reduce heat to low; boil, stirring constantly, 3 minutes. Remove from heat; stir in butter and vanilla. Press plastic wrap directly onto filling; cool about 20 minutes. Arrange banana slices over bottom of Crumb Nut Crust. Pour filling over bananas; press plastic wrap onto filling. Refrigerate 3 to 4 hours. Remove plastic wrap; top pie with whipped topping. Garnish with chopped peanuts, banana slice and maraschino cherries. Refrigerate leftover pie. BERRY DELICIOUS BLACK BOTTOM PIE. ***************************** 1/4 cup Chocolate Chips 1 Cookie or graham pie crust 12 ounces of Cream Cheese (1 and 1/2 pkg. of cream cheese) 1/2 cup prepared icing 1 teaspoon Vanilla Extract 15-20 California Strawberries Whip Cream for garnish Melt chocolate chips in double boiler or in the microwave and drizzle on bottom of piecrust. Blend together cream cheese, icing and vanilla until smooth. Spread the cream cheese mixture over drizzled chocolate on crust and arrange the California Strawberries on top of cream cheese mixture with ends pointed upward. Finally, put whipped cream on top of strawberries and serve. Serve and enjoy! BLACK BOTTOM CHERRY PIE. ******************** Crust: 1-cup flour ½ cup unsweetened cocoa powder 1/3-cup sugar ¼ tsp salt ½ cup Crisco shortening 1 large egg yolk 3-4 Tbsp cold water Combine flour, cocoa powder, sugar and salt; blend in shortening with fingers until mixture resembles coarse meal. Add egg yolk and gently blend. Sprinkle cold water over ingredients until they are moist. Form into a ball and chill. Roll dough between two sheets of waxed paper to 1/8” thickness. Place inside pie tin. Dock bottom and sides of pastry shell. Use pie weights or dried beans to weigh down crust. Bake at 425 degrees for 10-12 minutes. Remove from oven. Let cool to room temperature. Filling: ½ cup plus 2 Tbsp sugar ¼ cup unsweetened cocoa powder 2 Tbsp cornstarch 2 cups heavy whipping cream 2 egg yolks 1 ½ oz. Bittersweet chocolate 1 ½ oz. semisweet chocolate 1 Tbsp butter 1 tsp vanilla extract 2 cans good quality cherry pie filling ½ tsp almond extract 1 cup whipping cream 1 Tbsp powdered sugar ½ tsp vanilla extract 2 oz. milk chocolate bar (grated for garnish) BLACK FOREST PIE. ************* 1 chocolate graham cracker crust 3 1/2 cups cool whip 1 cup milk 1 pkg (4 serving size) chocolate pie filling 1 cups cherry pie filling Spread 1 cup of whipped cream on bottom of crust. Combine milk and pudding and blend for 1 min. Fold in 1 1/2 cups cool whip and spread over whip topping. Spread remaining whip topping over leaving 1" space. Top with cherry pie filling or any other one you want. BLUEBERRY CREAM PIE. **************** Graham cracker crust 1 (8 oz.) pkg. cream cheese 14 oz. can Eagle Brand sweetened condensed milk 1/3 c. lemon juice 1 tsp. Vanilla 2 c. fresh blueberries Soften cream cheese and mix together with other ingredients. Fold in blueberries, refrigerate overnight. BOSTON CREAM PIE. ************* 2 eggs (separated) 1/2 cup sugar 2 1/4 cups sifted cake flour 1 cup sugar 3 tsp baking powder 1 tsp. salt 1/3 cup salad oil 1 cup milk (divided) 1 1/2 tsp. vanilla Beat egg whites until soft peaks form. Gradually add 1/2 cup sugar, beating until very stiff peaks form. Sift together remaining dry ingredients into another bowl. Add oil, 1/2 cup of milk, and vanilla. Beat 1 minute at medium. Add remaining milk and egg yolks. Beat 1 minute and scrape bowl. Gently fold egg white mixture in. Bake in greased and lightly floured 9-inch cake pans in moderate oven (350F) for about 20 minutes or till done. Cool 10 minutes and remove from pans. Cool completely. Fill with cream filling and frost with chocolate glaze. Cream Filling - 1/3 cup sugar 3 Tbsp. flour 1/4 tsp. salt 1 1/4 cups milk 1 beaten egg 1 Tbsp. butter 1 tsp. vanilla In saucepan, combine sugar, flour, and salt. Gradually add milk and mix well. Cook over medium heat til misture thickens and boils, stirring constantly. Cook and stir 2 more minutes. Very gradually add the hot mixture into the egg and then return to saucepan. Cook and stir until mixture just boils again. Stir in butter and vanilla. Cover with waxed paper and cool. Chocolate Glaze - 1 1/2 1-ounce squares unsweetened chocolate 2 Tbsp. butter 1 1/2 cups sifted powdered sugar 1 tsp. vanilla 3 Tbsp. boiling water 2-3 tsp. water Melt chocolate and butter over low heat, stirring constantly. Remove from heat. Stir in powdered sugar and vanilla until crumbly. Blend in 3 Tbsp. boiling water. Add additional water 1 tsp. at a time to form medium glaze of pouring consistancy. Pour quickly over top of cake and spread evenly over top and sides. BUTTERFINGER PIE. *************** 6 (2 1/8 ounce) Butterfinger candy bars, crushed 1 (8 ounce) package cream cheese 1 (12 ounce) carton Cool Whip 1 graham cracker crust 1. Mix first three ingredients together. 2. Put it in pie crust. 3. Chill. I top with more Cool Whip and I chop another Butterfinger to add to the top.	CREME BRULEE PIE. ************** 1-9 inch Crisco Classice pie shell, baked and cooled 3 T. corn starch 1 2/3 cup heavy cream 1 (14 oz.) can sweetened condensed milk 3 egg yolks, beaten 3 T. butter 1 T. vanilla 1/4 to 1/3 cup sugar Whipped cream to garnish In heavy saucepan, dissolve cornstarch in cream; stir in sweetened condensed milk and egg yolks. Cook and stir until thick and bubbly. Remove from heat, add butter and vanilla. Chill for 2 or more hours. Top with sugar and brown with small oven torch. Garnish with sweetened whipped cream around edge. Refrigerate leftovers. 1 chocolate cookie crust, pre-made 1 envelope unflavored gelatin ½ cup water 1 jar marshmallow cream ½ cup crème de menthe 1 ½ cups whipping cream 2 cups Chocolate Andes mints, chopped In saucepan, mix gelatin and water, let sit one minute. Cook over low hear, stirring constantly until dissolved. In mixing bowl, combine gelatin mixture, marshmallow and crème de menthe, mix well. Refrigerate until mounds when dropped from spoon. In separate mixing bowl, whip cream until soft peaks form. Fold whipped cream into gelatin mix. Add candies, and mound into pie crust. Garnish with whipped cream and additional Andes candies. Refrigerate overnight. PARADISE PINEAPPLE CREAM PIE. ************************* Pie Crust 1 cup pastry flour 2 cups all purpose flour 1 teaspoon salt 1 teaspoon sugar ½ teaspoon baking powder 1 cup plus 1 tablespoon butter flavored Crisco shortening, chilled 1/3 cup water (ice cold) 1 tablespoon vinegar 1 egg, beaten ¼ cup finely chopped macadamia nuts In large bowl, combine the flour, salt, sugar and baking powder. Cut in shortening with a pastry blender until the mixture resembles cornmeal. In small bowl, mix water and vinegar with the beaten egg. Add the liquid mixture, one tablespoon at a time, to the flour mixture, tossing with a fork to form a soft dough. Shape into three discs. Wrap in plastic wrap and chill in refrigerator. Use one disc for this recipe. For the crust: Heat oven to 425 degrees. Roll out one disc of pie dough to fit 9-inch pie pan. Sprinkle macadamia nuts evenly over the crust. Using rolling pin, lightly roll nuts into crust. Adjust crust into pan, flute edge and prick bottom. Bake 15-20 minutes or until golden brown. Cool. Pineapple cream filling ingredients: 1 (20-oz.) can crushed pineapple (juiced pack, divided) 4 egg yolks, slightly beaten 1 tablespoon water 1/3 cup firmly packed cornstarch 1-1/3 cups white chocolate chips 1/4 teaspoon salt Paradise Pineapple Cream Pie, continued 2 cups milk 2 tablespoons butter 1 teaspoon vanilla Cream Cheese filling ingredients: 1-(8-oz.) package cream cheese 1/2 cup powdered sugar 1/2 teaspoon vanilla 1/3 cup reserved pineapple juice Pineapple filling directions: Drain pineapple reserving 1/3 cup juice for cream cheese layer. Combine the egg yolks and water in small bowl; stir in cornstarch. Set aside. Combine white chocolate, salt, milk and remaining pineapple in saucepan. Cook and stir on medium heat until mixture almost boils. Reduce heat to low. Slowly stir in egg yolk mixture; cook and stir until thickened. Add butter and vanilla. Remove from heat; cover surface with plastic wrap. Refrigerate 30 minutes or longer, stirring once or twice. Cream cheese filling directions: Beat together cream cheese and powdered sugar until smooth. Add vanilla and the 1/3 cup of pineapple juice. Mix well. Spread filling over bottom of cool baked pie shell. Cover with pineapple cream filling. Topping: 1 cup whipping cream, whipped 1/4 cup macadamia nuts, chopped and toasted. Spread whipping cream on top of pie. Sprinkle with the macadamia nuts. Garnish: (as desired) with lemon peel, or nuts Refrigerate. Makes 8 servings. KEY LIME PIE. ********* 1 can sweetened condensed milk 1 - 8 oz. package cream cheese 1/3 c. key lime juice 1 frozen pie shell 1 container cool whip 1 tsp. vanilla Bake pie shell as directed. In mixing bowl beat cream cheese and condensed milk until well blended, add key lime juice and continue beating until mixture is smooth and creamy in texture. Pour mixture into cooled pie shell and refrigerate for at least 3 hours. When you are ready to serve and 1 teaspoon vanilla to cool whip and mix well, spoon onto top of pie and serve. This is a quick and easy desert for hot summer nights, very refreshing without being too tart! Recipe submitted by Marie Rocheford. LEMON ICEBOX PIE. ************* 1 graham cracker crust - (8" or 9" dia) 1 Can sweetened condensed milk - (14 oz) (Eagle Brand) 3 egg yolks 3 Oz Minute Maid pure lemon juice 4 Oz Cool Whip 14 vanilla wafers Combine milk, yolks and lemon juice with wire whip. Pour into pie shell. Arrange vanilla wafers around pie pushing into the filling so only 1/2 the wafer is showing. Spread cool whip over top evenly, and cover with saran wrap. Put in freezer at least 2 hours. Best served very cold. LAYER AFTER LAYER LEMON PIE. ****** 1/3 cup strawberry jam 1 ready-to-use graham cracker or shortbread crumb crust (6 oz.s or 9 inch) 4 oz.s Philadelphia Cream Cheese, softened 1 tablespoon sugar 1 tub (8 oz.s) Cool Whip Whipped Topping, thawed, divided 1 1/2 cups cold milk or half-and-half 2 packages (4-serving size each) Jello-O Lemon Flavor Instant Pudding & Pie Filling 2 teaspoons grated lemon peel Spread jam gently onto bottom of pie crust. Mix cream cheese and sugar in large bowl with wire whisk until smooth. Gently stir in 1/2 of the whipped topping. Spread on top of jam. Pour milk into large bowl. Add pudding mixes and lemon peel. Beat with wire whisk 1 minutes. (Mixture will be thick.) Gently stir in remaining whipped topping. Spread over cream cheese layer. Refrigerate 4 hours or until set. Garnish with additional whipped topping, if desired. Best of the Season: For an extra-special fruity flavor, place 1 cup strawberries into jam on bottom of crust; proceed as above. Take a Shortcut; Soften cream cheese in microwave on HiGH 15 to 20 seconds. CHOCOLATE MERINGUE PIE. ******************* 3/4 c. sugar 2 tbsp. cornstarch 2 c. milk 2 (1 oz.) squares unsweetened chocolate 3 eggs, separated 2 tbsp. margarine or butter 1 tbsp. grated orange peel 1 9 inch baked pie shell 1/2 tsp. cream of tartar 6 tbsp. sugar Mix sugar and cornstarch in medium bowl. Stir in milk. Add chocolate squares. Microwave at High (100%) until smooth and thick, 6 to 8 minutes, stirring after 3 minutes. Stir a small amount of chocolate mixture into egg yolks; return to hot chocolate mixture, blending well. Microwave at Medium-High (70%) 3 minutes, stirring once. Stir in margarine and orange peel until margarine is melted. Pour into pie shell. Set aside. Preheat oven to 425 degrees. Beat egg whites and cream of tartar until foamy. Beat in sugar, 1 tablespoon at a time; continue beating until stiff and glossy. Spoon meringue onto chocolate filling; spread over filling, carefully sealing meringue to edge of crust. Bake 8 to 10 minutes, or until meringue is brown. Makes 9" pie. CHOCOLATE MOUSSE PIE. ******************* 1 (7 oz.) milk chocolate candy bar 16 large marshmallows OR 1-1/2 c. mini marshmallows 1/2 c. milk 2 c. whipping cream, whipped 1 pie shell, baked Place the candy bar, marshmallows and milk in a heavy saucepan; cook over low heat, stirring constantly until chocolate is melted and mixture is smooth. Cool. Fold in whipped cream; pour into crust. Refrigerate for at least 3 hours. Recipe Submitted by Kathy Foster.	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. MINT CHOCOLATE CHIP PIE. ******************** (Plan ahead...needs to chill.pie only 10 mins prep!) 2 cups whipping cream 2 tablespoons confectioners' sugar 2 cups cold milk 1 1/2 teaspoons peppermint extract 5-6 drops green food coloring, optional 2(3 1/2 ounce) packages vanilla instant pudding mix 1 cup miniature semisweet chocolate chips 1 9 inch pie shell, baked 1. In a small mixing bowl, beat cream and sugar until soft peaks form. 2. In a large mixing bowl, combine the milk, extract and food coloring if desired. 3. Add pudding mixes; beat on low speed for 2 minutes or until thickened. 4. Fold in cream mixture and chocolate chips. 5. Pour into pastry shell. 6. Refrigerate for 3 hours or until set. MUD PIE. **** 1 9" crumb crust made with chocolate cookies ¼ cup coffee liqueur (optional) 1 quart coffee ice cream, softened 1 ½ cups fudge sauce Sweetened whipped cream for topping Slivered almonds, for topping Fold the coffee liqueur, into the softened ice cream. Heap it in the chocolate crust and freeze until the ice cream is firm. Spread fudge sauce over the top and return it to the freezer for 10 to 12 hours. To serve, garnish with whipped cream and almonds. Mud pie mavens require that plates and forks be chilled. MILE HIGH MERINGUE PIE. ******************* Crust: Use your favorite recipe for a pre-baked 9-inch pie crust, being sure it’s about 1 1/2 inches deep. Use a deep-dish pie pan, if you have one; it’ll help support the meringue. Filling: 1 1/2 cups granulated sugar 1/4 cup cornstarch 1/2 teaspoon salt 5 large eggs 1 1/4 cups fresh lemon juice 6 tablespoons butter Meringue: 3 tablespoons meringue powder 1/2 cup water pinch of salt 1/2 cup Baker’s Special Sugar or granulated sugar 1 teaspoon vanilla 1 cup Marshmallow Fluff Filling: Mix the sugar, cornstarch, and salt together in a saucepan. Add the eggs and whisk well, then whisk in the juice. Bring the mixture to a boil, and boil for 30 seconds. Stir in the butter, stirring till it melts, then pour the mixture into the baked pie shell. Rub a piece of butter over the surface to prevent a skin from forming. Cover with plastic wrap, and chill for several hours before topping with the meringue. Meringue: Preheat your oven to 375°F with the oven rack in the lowest position.Whisk the meringue powder and water together, then beat until foamy. Add the salt, sugar and vanilla, and beat on medium-high speed until the meringue is thick and shiny. Beat in the marshmallow. Remove the pie from the refrigerator. Top it with the meringue, using a spatula to form peaks. Bake the pie for 18 to 22 minutes, or until the meringue has browned. Remove it from the oven, cool it, and refrigerate until serving. Yield: 10 servings. MINTY MOUSSE PIE AU CHOCOLATE. **************************** 6 tb Sugar; Divided 2 tb Cornstarch; AND 2 ts Cornstarch 1 c Mint-Chocolate Chips; * 1 1/2 c Milk 1 c Cream; Heavy 1 Graham Cracker Crust; 9" ** * Use Nestles mint-chocolate chips in this recipe. 2/3 rds of a10 ozbag. Use a prepared 9-inch graham cracker crust in this recipe, or if desired use your own favorite cracker crust. In medium heavy gauge saucepan, combine 4 T sugar, cornstarch, and mint-chocolate chips. Gradually stir in milk. Cook, stirring constantly, over medium heat until mixture BOILS. BOIL 1 MINUTE; remove from heat. Transfer to a large bowl; cover surface of chocolate mixture with plastic wrap. Cool to room temperature (20 to 30 minutes). In a medium bowl, combine heavy cream with remaining 2 T sugar; beat until stiff. Remove plastic wrap from chocolate; beat well. Fold in whipped cream. Spoon into crust. Chill until firm(about 2 to 3 hours). NUTTER BUTTER PIE. ************** 24 Nutter Butter sandwich cookies 5 TBSP. butter, melted 1 pkg. (8 oz.) philadelphia cream cheese 1 cup creamy peanut butter 3/4 cup sugar 1 TBSP. vanilla 1 tub (8 oz.) cool whip, thawed, divided Crush cookies in zipper-style plastic bag with rolling pin or in food processor. Mix cookie crumbs and butter. Press onto bottom and sides of 9-inch pie plate. Mix cream cheese, peanut butter, sugar and vanilla with electric mixer on medium speed until well blended. Gently stir in 1-1/2 cups whipped Freeze 4 hours or overnight until firm. Let stand 1/2 hour or until pie can be cut easily Recipe submitted by Bamamama. PECAN CARAMEL FRENCH SILK PIE. ************************** 1 baked pie shell, not graham cracker 2 jars caramel ice cream topping 1 lb. chopped pecans 4 c. chocolate mousse (homemade, or made from mix.) 2 c. whipped cream 8 oz. cream cheese, softened 1/2 c. sugar Mix cream cheese with sugar. Set aside 2 T. nuts for garnish. Mix remaining nuts with caramel. Spread in shell. Spread cream cheese mix over that. Next, layer the mousse on top of the cream cheese layer. To the mousse with the whipped cream. Garnish with nuts; refrigerate before serving for at least 2 hours. Makes 1 pie. PINA COLADA PIE. ************ Pie Crust: 3 Cups Flour 1 Teaspoon Salt ½ Cup Butter Flavored Crisco shortening ¾ 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.) ½ Cup Coconut ½ Cup Crushed Pineapple, drained 2 Teaspoons Rum Extract, or to taste (alternatively, ½ Cup Dark Rum) ½ Cup Sugar 2 Tablespoons Corn Starch ¼ 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. ****************** 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 ½ 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: ½ cup sugar ¼ cup water 3 egg whites ½ 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.
CHERRY ALMOND MOUSSE PIE. ************************ (needs to chill) 1 can (14oz) sweetened condensed milk, divided 1 square (1oz) unsweetened chocolate 1/2 t. almond extract, divided 1 pastry shell (9in), baked 1 jar (10oz) maraschino cherries, drained 1 package (8oz) cream cheese, softened 1 cup cold water 1 package (3.4 oz) instant vanilla pudding 1 cup whipping cream, whipped 1/2 cup chopped toasted alsmonds Chocolate Curls In a saucepan over low heat, cook and stir 1/2 cup milk and chocolate until the chocolate is melted and mixture is thickened, about 4-5 minutes. Stir in 1/4 t extract. Pour into pastry hell; set aside. Reserve eight whole cherries for garnish. Chop the remaining cherries; set aside. In a mixing bowl, beat the cream cheese until light. Gradually beat in water and remaining milk. Add pudding mix and remaining extract; mix well. Fold in whipped cream. Stir in chopped cherries and almonds. Pour over the pie. Chill 4 hours or until set. Garnish with whole cherries and chocolate curls. Recipe submitted by Gess. EASY BANANA CREAM PIE. ****************** 2 cups graham cracker crumbs 1/2 cup melted butter 1/4 cup white sugar 1 container (12 oz size) frozen whipped topping, thawed 1 package (3.5 oz size) instant vanilla pudding mix 1 cup sour cream 3 bananas, sliced Directions: In a medium bowl, combine crackers, butter and sugar. Press mixture into bottom and sides of a 9x13 inch pan. In a large bowl, combine whipped topping, pudding mix and sour cream; whisk together. Put half of this mixture into crust. Layer sliced bananas over top of pie. Pour second half of pudding mixture over top of bananas Immediately cover and refrigerate pie for one hour. BUTTERSCOTCH PIE. ************* Ingredients 3-1/2 T. cornstarch 2 cups brown sugar 1-1/2 cups milk 2 egg yolks, beaten 1 T. butter 3 T. sugar 1 tsp. vanilla 2 egg whites Directions Mix cornstarch and brown sugar. Add milk, beaten egg yolks, butter and sugar. Cook until mixture thickens. Add vanilla. Pour in baked pie shell. Beat egg whites until stiff, adding sugar gradually. Spread on top of pie. Bake in 325° oven for approximately 15 minutes. CANOLLI PIE. ******** 1 1/2 pounds ricotta cheese 1 1/2c. confectioners sugar 3 Tbsp. heavy cream 12 maraschino cherries, quartered 2 ounces baker's sweet chocolate, coarsely grated 2ounces slivered almonds 1 commercially prepared chocolate crust grated baker's sweet chocolate (opt. for garnish) Combine ricotta cheese, confectioners sugar and heavy cream in large mixing bowl; blend well until smooth and creamy. Add cherries, 2 ounces chocolate and almonds; stir to blend. Pour into prepared crust. Decorate with sprinkling of grated chocolate, if desired. Cover with foil and freeze 3 hours before serving. If pie becomes solid, allow it to soften before serving. Recipe submitted by 'Princess Gran' CARAMEL PECAN GERMAN CHOCOLATE FRENCH SILK PIE. ********************** 2005 First Place Chocolate Cream Category Beth Campbell Crust: 1-cup flour ½ cup shortening ¼ cup cold water Pinch of salt Cut shortening into the flour and salt until the particles are about the size of small peas. Sprinkle the water into the particles until all the flour is moistened (don’t mix too much or crust will be tough). Gather the pastry into a ball and refrigerate until it is chilled (overnight or at least for a few hours). Roll out on a lightly floured board until it is about two inches larger than the pie pan you are using. Fold the pastry into quarters, unfold and ease into the pie plate, pressing firmly again the bottom and sides and pinch the crust edges into whatever design you prefer. For baked pie shell, prick the bottom and side thoroughly with a fork and bake at 475 degrees until lightly browned (about 8 to 10 minutes) and cool. Caramel Pecan Layer: Combine 20 caramels with 2 tablespoons of milk in a saucepan on law heat, stirring frequently until smooth. Stir in ½ cup chopped pecans. Pour into the baked piecrust and cool. When totally cooled, pour in the chocolate French silk mixture and refrigerate. German Chocolate French Silk Layer: 1 ½ cup whipping cream 6 oz German sweet chocolate 1 oz semi sweet Chocolate Square 1/3-cup butter 1/3-cup sugar 2 egg yolks, lightly beaten In a heavy saucepan, combine cream, both chocolates, butter and sugar. Cook over low heat for 10 minutes or until the chocolate melts, stirring constantly. Remove from the heat. Gradually stir half of the hot mixture into the beaten egg yolks. Return all to the saucepan. Cook over medium to low heat for 5 minutes or until it begins to bubble. Remove from the heat. Place the saucepan in a bowl of ice water for about 25 minutes or until the mixture stiffens and it is difficult to stir. (I sometimes put mine in the freezer, stirring often). Put the chocolate mixture into a medium-mixing bowl. Beat the cooled chocolate mixture for 2 to 3 minutes or until the mixture is light and fluffy. Spread the filling over the caramel mixture in the crust. Cover and refrigerate for 5 to 24 hours. Garnish as desired. CHERRY VANILLA CREAM PIE. ********************* Crust Use any single-crust pie crust recipe sized for a 9-inch pan. Filling 1 cup (7 1/4 ounces) sugar 1/4 cup (1 ounce)All-purpose Flour 1/4 teaspoon salt 2 large eggs 1 cup (8 ounces) heavy cream 2 teaspoons vanilla extract 1/4 teaspoon almond extract 1 1/2 to 1 3/4 cups pitted, halved sweet cherries (about 3/4 pound to start) Streusel Topping 1/4 cup (2 ounces) butter 1/2 cup (2 ounces) Unbleached All-Purpose Flour 3/4 cup (3 ounces) glazing or confectioners' sugar 3/4 cup (2 1/2 ounces) diced almonds (blanched or not) a pinch of salt Crust: Roll the dough and fit it into a 9-inch pie pan, crimping the edges. Prick the bottom of the crust with a fork or dough docker, and if possible, use pie weights or a nesting pan to line the crust; this will keep it from bubbling. Bake ("blind-bake") the crust in a preheated 425°F oven for 15 to 18 minutes, until it's lightly browned. Remove it from the oven, and reduce the oven heat to 400°F. Allow the crust to cool slightly before removing the weights or the nesting pan. If you didn't line the crust and it puffed up, prick it gently with a fork to deflate it. Filling: In a medium-sized mixing bowl, whisk together the sugar, flour and salt. Add the remaining ingredients, except the cherries, and whisk well. Let the mixture sit for 10 minutes, or for the time it takes to pit and slice the cherries. Whisk the filling together once again; this helps the sugar to dissolve. Pour the filling into the pre-baked crust. Sprinkle the cherries over the top. Some will sink -- don't worry, they're supposed to. Use a pie crust shield or aluminum foil to shield the top edge of the crust. Bake the pie in a 400°F oven for 20 minutes. While the pie is baking, make the streusel topping. Streusel Topping: If you have a food processor, just place all of the topping ingredients into the work bowl and process until it begins to form crumbs. To prepare the topping by hand, finely chop the almonds (or use almond flour -- the texture will be a bit less "chunky"), then whisk in the sugar, flour and salt. Rub or cut in the butter to form crumbs. By the time the pie has baked for 20 minutes, it will have just begun to set up around the edges. Carefully sprinkle the streusel over the top, leaving the crust shield in place. Bake the pie for an additional 20 to 25 minutes, or until it's puffed, the crumbs are very lightly browned at the edges, and/or an instant-read thermometer inserted into the center reads above 160°F. Remove the pie from the oven, cool for about 2 hours, and sprinkle with confectioners' or glazing sugar before serving. Refrigerate any uneaten pie. Yield: 8 to 12 servings. ANGEL PIE. ****** Meringue Crust: Beat 4 egg whites until very stiff. Add 1 Cup Sugar gradually, 1 Tbls Vinegar, 1 tsp Vanilla, 1/2 Tsp Salt. Beat well. Spread into Pie pan. Bake 270 degrees for 60 min. Let cool. Lemon Filling: Cook 4 Egg Yolks, beaten, 1.2 Cup Sugar, juice of 2-3 Lemons and 1 lump Butter (size of walnut). Cook in double boiler until thick. Set aside, cool. Beat 1 pint Whipping Cream, fold 1/2 of beaten cream into cooled lemon mixture. Pour into meringue crust and top with remaining whipped cream. Keep refrigerated for 8 hours or overnight. NOTE: I use a Pyrex deep dish pie pan. Submitted by Ces1. BANOFFI PIE. ********** (England) Banoffi Pie was invented in 1971 at the Hungry Monk Inn in Jevington near Eastbourne! 1 1/2 cups graham cracker crumbs 1 cup butter 1/2 cup granulated sugar 3 teaspoons ground ginger 1 (14 ounce) can sweetened condensed milk 2 bananas, sliced 2 cups heavy whipping cream Mix graham cracker crumbs, sugar, melted butter or margarine, and ginger until well blended. Press mixture into a 9-inch pie plate. Cool in refrigerator. Use one of the following three methods to prepare the toffee: Oven Method Pour sweetened condensed milk into 9-inch pie plate. Cover with aluminum foil; place in larger shallow pan. Fill larger pan with hot water. Bake at 425 degrees F for 1 hour or until thick and caramel-colored. Beat until smooth. Stovetop Method Pour sweetened condensed milk into top of double boiler; place over boiling water. Simmer over low heat for 1 to 1/2 hours or until thick and caramel-colored, stirring occasionally. Beat until smooth. Microwave Method Pour sweetened condensed milk into a 2-quart glass measuring cup. Cook on 50% power (medium) 4 minutes, stirring briskly every 2 minutes until smooth. Cook on 30% power (medium-low) 20 to 25 minutes or until very thick and caramel-colored, stirring briskly every 4 minutes during the first 16 minutes and every 2 minutes during the last 4 to 10 minutes. Pour toffee into pie crust. Allow to cool. Slice bananas over toffee. Whip the cream stiff, then spoon it on top of bananas. Refrigerate before serving.	CHOCOLATE COCONUT CREAM PIE. ************************** Pastry for a 1-crust pie, home-made or refrigerated ready-to-use 2/3 c. semisweet chocolate chips 1 c. heavy cream, divided 2/3 c. sugar 1/2 c. flour 1/4 tsp. salt 3 c. milk, divided 3 egg yolks 1 (7-oz.) bag (about 2 1/2 c.) sweetened flaked coconut, divided 2 tbsp. butter or margarine 1 tsp. vanilla 1/2 tsp. almond extract Commercial chocolate hearts or 1/3 c. semisweet chocolate chips for making hearts, optional Line a 9-inch pie plate with the pastry, prick it all over with a fork, line with a double thickness of foil and bake at 375 degrees about 20 minutes, until it is beginning to brown. Remove the foil and bake another 5 to 10 minutes, until it is fully brown. (Or follow label directions on premade crust for baking empty.) Set aside to cool. Meanwhile, combine the 2/3 cup of chips and 1/3 cup of the cream in a small saucepan. Stir constantly over low heat until the chocolate is melted and the mixture is completely smooth. Pour into the pie shell, spread if necessary and set aside to cool completely. In a medium saucepan, stir together the sugar, flour and salt. Add about 1/4 cup of the milk and stir until the mixture is smooth. Add another 3/4 cup or so of the milk in two additions, stirring well after each, then stir in the remaining 2 cups of milk, stirring well. Bring the mixture to a boil over medium-high heat, stirring constantly; reduce the heat to low and simmer, stirring frequently, and scraping around the edges of the pan bottom, until the mixture is as thick as pudding -- 7 to 10 minutes. Remove from heat. Lightly beat the egg yolks in a medium bowl. Gradually stir in about a cup of the hot milk mixture. Pour this egg-milk mixture into the hot mixture in the pan, stirring well immediately. Cook over low-medium heat, stirring constantly, 2 to 3 minutes, until it thickens again. Remove from heat and stir in 1 1/2 cups of the coconut an CHOCOLATE PEPPERMINT PIE. ********************* 1 cup crushed chocolate-covered mint-flavored cookies 3 tablespoons hot water 1 ready-to-use graham cracker crumb crust (6 oz.s or 9 inch) 1/2 package (4 oz.s) Philadelphia Cream Cheese, softened 1/3 cup sugar 2 tablespoons milk 1/4 teaspoon peppermint extract 1 tub (8 oz.s) Cool Whip Whipped Topping, thawed 6 to 10 drops green food coloring Additional thawed Cool Whip Whipped Topping Green gumdrop spearmint leaves (optional) Red cinnamon candies (optional) Mix cookies and hot water in small bowl. Spread evenly on bottom of crust. Beat cream cheese in large bowl with elecric mixer on medium speed until smooth. Gradually beat in sugar, milk and peppermint extract until well blended. Gently stir in whipped topping. Divide mixture in half; stir food coloring into 1/2 of the whipped topping mixture until evenly colored. Spoon green and white whipped topping mixture alternately into crust. Smooth top with spatula. Refrigerate 3 hours or until set. Garnish with additional whipped topping before serving. Decorate with spearmint leaves and cinnamon candies to make holly leaves and beriries. Store leftover pie in refrigerator. CHOCOLATE ICEBOX PIE. ***************** This pie came from a guy who's 74 and loves to cook. This was his mother's recipe. 2/3 cup milk ¾ cup semisweet choc. chips ¼ cup cold water 2 Tbsp. cornstarch 1 (14 oz) can sweetened condensed milk 3 large eggs, beaten 1 tsp. vanilla extract 3 Tbsp. butter 1 ( 6oz) ready-made chocolate crumb pie crust 1 cup whipping cream ¼ cup sugar ½ cup chopped toasted pecans 1 (1.55 OZ) milk chocolate candy bar, chopped HEAT milk until it just begins to bubble around the edges in a 3 quart saucepan over medium heat (DO NOT BOIL). Remove from heat and whisk in chocolate morsels until melted. Cool slightly. STIR together cold water and cornstarch until dissolved. WHISK cornstarch mixture, sweetened condensed milk, eggs and vanilla into chocolate mixture. Bring to a boil over medium heat, whisking constantly. Boil 1 minute or until mixture thickens and is smooth. DO NOT OVERCOOK. REMOVE from heat and whisk in butter. Spoon mixture into piecrust. Cover and chill at least 8 hours. BEAT whipping cream at high speed with an electric mixer until foamy; gradually add sugar, beating until soft peaks form. Spread whipped cream evenly over pie filling and sprinkle with pecans and candy bar pieces. CHOCOLATE RASPBERRY CLOUD PIE. **************************** 1 box (9oz.) thin chocolate wafer cookies 1 ½ cups whipping cream, divided ½ cup raspberry syrup Extra syrup for serving ½ cup sugar 1 tsp. vanilla extract Red food color (optional) 1 prepared 9-inch chocolate cookie crust * Optional garnishes (fresh raspberries, mint leaves, chocolate curls) Whip 2 cups of whipping cream until stiff. Slowly add the sugar, then vanilla. Stir in raspberry syrup. Spread whipped cream ½ inch deep in the bottom of the crust. Place a layer of cookies on top, dipping the cookies in the whip cream before layering each time. Add another layer of whipped cream, followed by more cookies. If desired, slightly overlap the cookies, and build up a slight mound in the center. Continue layering all the cookies and whip cream, ending with a layer of whipped cream. Cover carefully. Refrigerate at least 12 hours. Pie will keep up to 3 days. Before serving, whip remaining ½ cup whipping cream, flavor with sugar and vanilla to taste and frost the pie with a fresh layer. Garnish with fresh raspberries, mint leaves and chocolate curls. Slice in wedges and serve with additional syrup on each plate. To make your own crust, use 1½ cups finely crushed cookie crumbs-approximately ¾ of a 9 oz. box of chocolate wafer cookies, combined with 3 Tbsp. melted salted butter. Press crumbs in a pie pan using your hands or back of a spoon. Refrigerate until firm. COCONUT CREAM CREAM PIE. ********************* This recipe was given to me by a restaurant in Key West, Florida whom I begged until they finally gave in! I'm so good at begging, in fact being a professionally trained salesman, I'm the best beggar there ever was! 1/2 cup granulated sugar 1/2 cup corn starch 3 cups half and half 1/2 cup sweetened condensed milk 3 egg yolks 9" graham cracker pie shell, pre-baked. 1 cup shredded sweetened coconut Cook the sugar, corn starch, sweetened condensed milk, and half and half over moderately high heat until it starts to thicken and boil, stirring constantly. Add 1/2 of the mixture to the lightly beaten egg yolks and stir vigorously. Add yolk mixture back to pan. Bring back to a boil while still stirring. Remove from heat and stir in coconut. pour into a pre-baked graham cracker crust. Chill and serve. Recipe submitted by Gary. COCONUT MACADAMIA NUT CREAM PIE. **************************** The exotic flavor of macadamia nuts combined with tropical coconut will leave you wishing you were in Hawaii right now! Just close your eyes and imagine hearing surf gently crashing against beautiful white sand beaches. Rocking in a hammock listening to soft relaxing music. See a beautifully tanned muscular native boy paddling a ceremonial canoe across a calm sea. A native girl is wearing coconut shells while fanning you with a banana leaf. Woken from your slumber, it is time for the luau. You drink and dine on roasted pork barbecued underground for days. Its soft sweet flesh and tangy marinade are delicious. The hostess now comes to the table with a special treat. It is a sinfully rich Coconut Macadamia Nut Cream Pie. This is the climax to a perfectly lovely and restful day! Ingredients For Filling: Pie Shell-9 inch, deep. Eggs-7 lightly beaten. Coconut-1 1/2 cups flaked sweetened coconut. Honey- 3/4 cup. Butter- 3/4 cup melted, cooled slightly. Sugar- 3/4 cup. Pure Vanilla Extract- 1/2 teaspoon. Macadamia Nuts-1 1/2 cups. Ingredients For Topping: Heavy Whipping Cream- 1 cup. Pure Vanilla Extract- 1/2 teaspoon. Sugar-2 tablespoons. Instructions: Prick the unbaked pie shell with a fork all over. Set aside. In a large mixing bowl combine the eggs, honey, butter, vanilla and sugar until batter is smooth. Spread the coconut evenly over the bottom of the pie shell. Pour the egg mixture over the coconut. Sprinkle the macadamia nuts over the filling. Bake for 50-60 minutes in a preheated 325F. oven. Cool completely. Whip the heavy cream, sugar and vanilla until peaks form. Serve pie slices with a large dollop of fresh whipped cream sprinkled with a little toasted coconut. Recipe from Gary Solomon. COCONUT PIE. ******** Ingredients 2 eggs, well beaten 1 cup sugar 1 T. flour 1/4 tsp. salt 1 cup coconut 1-1/2 cup whole milk 2 T. melted butter 1/2 tsp. vanilla 1 pastry shell Beat eggs, add sugar, salt and flour. Stir well. Add milk, then coconut and vanilla. Melt butter and dribble over the mixture after it is put into the pastry shell. COCONUT CARAMEL PIE. **************** 2 baked pie crusts 1/4 c. butter or margarine 1-1/3 c. flaked coconut 1/2 c. chopped pecans 1 (8 oz.) pkg. cream cheese, softened 1 (14 oz.) can sweetened condensed milk 1 (16 oz.) carton frozen whipped topping, thawed 1 (12 oz.) jar caramel ice cream topping In a large skillet, melt butter; stir in coconut and pecans. Cook and stir over medium heat until coconut is golden, about 6 to 8 minutes. Cool. In a large mixing bowl, beat cream cheese with an electric mixer until smooth; gradually beat in sweetened condensed milk on low speed. Fold in whipped topping. Spoon about 1/4 of mixture into each pie shell. Drizzle each with 1/4 caramel topping and sprinkle with 1/4 of the coconut mixture. Repeat layers. Cover and freeze until firm. Let stand at room temperature for 5 minutes before serving. Can be frozen for up to 2 weeks. EGGNOG PIE. ********* 1 1/8 tspns unflavored gelatin 1/4 cup cold water 3/4 cup sugar 2 tbsps cornstarch 2/3 cup milk 3 egg yolks, slighly beaten 1 tsp vanilla extract 1 1/2 cups whipping cream, whipped 1 pastry shell (9"), baked 1/8 tsp ground nutmeg In a small bowl, soften the gelatin in cold water; set aside. In a saucepan, combine sugar and cornstarch. Gradually stir in milk until smooth. Bring to a boil, cook and stir for 2 minutes or until thickened. Remove from the heat. Stir a small amount of hot mixture into the egg yolks. Return all to the pan, bring to a gentle boil, stirring constantly. Remove from the heat, stir in gelatin and vanilla. Cool to room temperature, stirring occasionally. Fold in whipped cream. Pour into pie shell. Sprinkle with nutmeg. Refrigerate until set, about 2 hours. Yield: 8 servings.	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 RASPBERRY CHOCOLATE MINT RIBBON PIE. ******************************** Chocolate Filling: 1 ½ sticks of butter and 1 ½ cups powdered sugar, creamed together. Add to filling: 5 egg yolks (one at a time and beat) ½ teaspoon peppermint flavoring 3 squares baking chocolate, melted and cooled Fold into filling: 5 stiffly beaten egg whites Cream cheese filling: 3 oz. cream cheese, softened 1/3 cup sifted powdered sugar 1 teaspoon vanilla 1 cup heavy whipped cream Mix together powdered sugar, vanilla and cream cheese. Fold in whipped cream until smooth. Raspberry Filling (you can substitute 1 cup of seedless raspberry jam): 1 ½ tablespoons sugar 1 cup frozen raspberries ½ tablespoon cornstarch Cook until raspberries are partially cooked and run through a cheesecloth or sieve to get the seeds out. Return to heat and add cornstarch. Boil over medium heat. Spread half of the raspberry filling into baked pie shell gently. Spread half of the chocolate filling over that and chill. Spread half the cream cheese filling over the chocolate filling. Repeat the layers. Pastry Crust: 1 cup flour ½ cup Crisco shortening ¼ cup cold water pinch of salt Cut shortening into salt and flour until mixture is pea-sized pieces. Add cold water slowly until mixture forms a ball. Refrigerate several hours or overnight. Roll out on a floured board. Put in pie pan. Prick crust on bottom of pan with a fork. Bake in 475 degree oven for 8-10 minutes until light brown. Cool. RASPBERRY AND COCOA MASCARPONE CREAM PIE. ***************** Makes 1 (9-inch) pie, 6 to 8 servings 3 tablespoons raspberry jam 1 prepared chocolate cookie crumb crust 8 ounces mascarpone cheese (see note) 1/2 cup heavy cream, chilled 1/4 cup confectioners' sugar 1 tablespoon unsweetened cocoa powder 1 pint fresh raspberries Spread the jam across the bottom of the prepared crust using a small rubber spatula. Refrigerate the crust while you continue with the recipe. Combine the mascarpone, heavy cream, confectioners' sugar and cocoa in a large mixing bowl and, using an electric mixer, beat the mascarpone mixture until it is smooth. Spread the mascarpone mixture over the jam. Cover the pie with plastic wrap and refrigerate it until the filling is completely set. (At this point, the pie may be refrigerated for up to one day before you continue with the recipe). Just before serving, arrange as many raspberries as will fit on top of the cocoa mascarpone. Place slices of the pie on individual dessert plates and scatter any remaining raspberries around the slices. Note: Mascarpone, an Italian cream cheese, is sold in specialty markets and some well-stocked supermarkets. RASPBERRY TRUFFLE CREAM PIE. ************************ 1-2/3 cups (10-oz. pkg.) HERSHEY'S Raspberry Chips 1/3 cup milk 2 cups miniature marshmallows or 20 large marshmallows 3-1/2 cups (8 oz.) frozen non-dairy whipped topping, thawed 1 packaged crumb crust (6 oz.) Additional whipped topping (optional) Place raspberry chips and milk in large microwave-safe bowl. Microwave at HIGH (100%) 1 minute or until chips are melted and mixture is smooth when stirred. Add marshmallows; microwave at HIGH 1 minute; stir. If necessary, microwave at HIGH an additional 30 seconds at a time, stirring after each heating, just until marshmallows are melted when stirred. Spread 1/2 cup chip mixture over bottom of crust. Cool remaining mixture to room temperature; fold in whipped topping. Spoon into crust. Cover; refrigerate 4 to 6 hours or until firm. Garnish with whipped topping, if desired. Cover; refrigerate leftover pie. Makes 6 to 8 servings. RICH AND VELVETY CUSTARD PIE. ************************* Crust 2 c flour 1 c cake flour 1 c Crisco shortening 2 T powdered butter flavoring ½ t salt 1 egg 1 T cider vinegar 1/3 c ice water 1 egg white Mix all the dry ingredients together and cut in the shortening to resemble course crumbs. Beat the rest of the ingredients together and add to flour. Stir only to incorporate. Wrap in plastic and chill for several hours. Roll out and line pie dish. Bake crust (halfway) in 350 degree oven for 20 minutes. Brush with an egg white and bake an additional 5 minutes. Filling 3 eggs ¾ c sugar ½ t salt 1 c of Half and Half 2 c whole milk 1 T real vanilla ½ t fresh grated nutmeg Scald the milk and cream Mix together the eggs, sugar, salt and vanilla. Add the hot milk. Very carefully pour through a fine strainer and into the pie shell. Grate nutmeg over the top of the filling. Bake at 400 degrees for 10 minutes on the bottom rack and then move to the middle rack and reduce the heat to 325 degrees. Bake for approximately 25 minutes, or until knife inserted in the middle comes out clean or until the middle of the pie is almost set. It will continue to cook after it is taken out of the oven. Cool on a rack. SILKY PEANUT BUTTER PIE. ******************** 1 1/2 cups sifted flour 1/2 teaspoon salt 2 tablespoons of sugar 1/2 cup shortening 2 1/2 to 3 tablespoons of ice cold water Preheat oven to 450 degrees. Sift together flour, salt and sugar. Cut in shortening until it resembles cornmeal. Add water, 1 tablespoon at a time, tossing with fork until moist enough to hold together. Shape into a ball. Wrap in wax paper. Refrigerate 1 hour. On a lightly floured board, roll out chilled pastry until large enough to line a 9-inch pie pan. Dust top lightly with flour and line pan. Prick all over with fork. Flute edges. Place in freezer 15-20 minutes. Bake 12 to 15 minutes. Cool. For Pie Filling: 3 egg yolks Pinch of salt 2 1/2 cups milk 3/4 cup sugar 1/2 cup flour 1 teaspoon vanilla 1/2 cup smooth peanut butter Baked pie shell (from above) 1 cup cream, whipped 1/2 cup peanuts, roasted Combine egg yolks, salt and milk. Mix well. Place in heavy saucepan and cook over low heat, stirring until warm. Combine sugar and flour, gradually add to milk mixture, stirring constantly until thickened. Boil 1 minute. Remove from heat. Stir in vanilla and peanut butter. Let cool slightly. Pour filling into cooled pie shell. Chill thoroughly. Garnish with whipped cream and roasted peanuts. MY GRANDMA'S SOUTHERN SWEET CHOCOLATE PIE. ************************ (NO CRUST) 1 pkg. sweet cooking chocolate (4 oz) 1/4 cup butter 1 2/3 cup evaporated milk (14.5 oz can) 1 1/2 cup sugar 3 TABLESPOONS cornstarch 1/8 tsp salt 2 eggs 1 tsp vanilla 1 1/3 cup flaked coconut (moist type in the can is best) 1/2 cup chopped pecans 1. Melt chocolate with butter in a saucepan over low heat, stirring until blended. Remove from heat; then gradually blend in evaporated milk. 2. Mix sugar, cornstarch and salt together. Beat in eggs and vanilla. Gradually, blend in the chocolate mixture. 3. Pour into an 8" square pan. Combine coconut & nuts--sprinkle over filling. 4. Bake at 375 degrees for about 55 mins. or until top puffs & cracks slightly. Cool at least 2 hours before serving. Serve with whipped cream.(Heavy whipped cream is best). Serves 9-12 Note: Take it from oven BEFORE set...when almost firm as you gently shake the pan. It sets while cooling in about 2 hours. If you bake this in a 9x9" throw away pan, it makes a nice gift. Recipe submitted by Carol. SHAMROCK SILK PIE. **************** 1 (15 ounce) package frozen prepared pie crusts, thawed 1 (3 ounce) package cream cheese, softened 1/4 cup white sugar 2 tablespoons all-purpose flour 1/2 cup semi-sweet chocolate chips 2 eggs 1/4 cup Irish Mist liqueur 1 (8 ounce) container frozen whipped topping, thawed 1 tablespoon Irish Mist liqueur 3 drops green food coloring Preheat oven to 375 degrees F (190 degrees C). Prepare pie crust according to package directions for a filled one crust pie. In a microwave-safe bowl, microwave chocolate chips until melted. Stir occasionally until chocolate is smooth. In a large bowl, combine cream cheese, sugar, and flour. Mix with an electric mixer at medium speed until well blended. Add melted chocolate, eggs, and 1/4 cup liqueur. Mix well. Fold in 1 cup whipped topping. Pour filling into the pie shell. Bake for 30 to 35 minutes, or until knife inserted in center comes out clean. Cool. Combine remaining whipped topping, 1 tablespoon liqueur, and the food coloring. Spread over pie. Recipe submitted by Wishingstar.
BLUSHING APPLE CREAM PIE. ************************* pastry for double-crust pie (9-inch) ¾ c whipping cream 2 T red cinnamon candies (buy them when you can find them around Valentine's day) ½ tsp ground cinnamon 1 c sugar ¼ c all-purpose flour 2 T vinegar 4½ c thinly sliced, peeled tart apples (about 5 Cortlands or Granny Smiths) * Line pie plate with bottom crust. * Combine all remaining ingredients except apples; mix well. * Add apples and stir gently to mix. * Pour into pastry-lined pie plate. * Roll out remaining crust to fit top of pie. * Cut slits in crust, place over apples, seal and flute edges. * Cover edges of crust with aluminum foil or a pie protector. * Bake at 400 degrees for 50 minutes or until pastry is golden and apples are tender. Remove the pie protector or foil afer about 25 minutes. Rcipe submitted by Jana. CHERRY CREAM PIE. *************** Pastry for 9-inch pie 1/2 cup Almonds -- finely chopped 1 can Sweetened condensed milk 1/3 cup Lemon juice 1 teaspoon Vanilla extract 1/2 teaspoon Almond extract 1/2 cup Whipping cream; whipped -- I use 1 cup Cool Whip GLAZE- 1 can Pitted sour cherries -- drained, 16-oz can 2/3 cup Cherry juice 1/4 cup Sugar 1 tablespoon Cornstarch 2 Or 3 drops red food -- coloring To your favorite pie shell recipe add 1/2 cup finely chopped almonds. Bake and cool. Combine Eagle Brand Sweetened Condensed Milk,lemon juice, vanilla and almond extract. Stir until mixture thickens. Fold in whipped cream and spoon into cooled, baked pie shell. Top with Cherry Glaze. Cherry Glaze. Set aside drained cherries. Blend cherry juice with sugar and cornstarch. Cook over low heat, stirring constantly, until mixture is thickened and clear. Add cherries and food coloring; spread over cream filling. Chill. AMBROSIA CREAM PIE. *************** 1 can (11 ounce) mandarin orange segments; well drained 1 can (8 ounce) crushed pineapple; well drained 1 cup milk 1 ( 4 serving package) vanilla instant pudding and pie filling 1 cup frozen non dairy whipped topping; thawed 1 1/2 cups sweetened coconut flakes 1 graham cracker crust additional whipped topping and coconut (optional) Chop orange segments. Lightly press orange pieces and pineapple between layers of paper towels to remove excess moisture. In medium bowl, combine milk and pudding mix; stir well. Add whipped topping, stir well. Add coconut, oranges and pineapple; stir well. Pour into prepared crust. Cover; refrigerate until firm enough to cut, 6 hours or overnight. Cover; store in refrigerator. Garnish with additional whipped topping and coconut if desired. Yield: 8 servings CELEBRATION CHEESE PIE. ******************* Crust 15-18 Keebler Pecan Sandie Cookies (crushed) ¼ c butter (melted) Stir butter into finely crushed cookies with fork. Press into 9” pie pan to shape crust. Freeze to firm Layer #1 2oz. Philadelphia Cream Cheese (softened) 2 c cool whip 1 T sugar ¼ confectioner’s sugar Beat all ingredients in mixer until blended, spread onto crust and freeze while making next layers Layer #2 4 oz. Philadelphia Cream Cheese (softened) ¾ c confectioner’s sugar 4 c cool whip ¾ cup peanut butter 2 oz melted Bakers German Sweet Chocolate baking squares Beat 1st three ingredients together until blended. Divide into two bowls. Add the peanut butter to one and spread on top of pie. Freeze Add the melted Bakers German Sweet Chocolate Baking Squares to the second bowl, beat and spread on top of pie. CHOCOLATE DREAM PIE. **************** 6-ounce bag semi-sweet chocolate chips 1/3 cup strong espresso or coffee liqueur 1 teaspoon vanilla extract 1 pound silken tofu (from the produce section) 1 tablespoon honey 1 chocolate cookie crumb crust (make your own or buy it) Melt chocolate in a double boiler with the espresso or liqueur. Stir in the vanilla. Put the tofu, melted chocolate and honey in the blender and combine until smooth. The mixture will be the color of chocolate mousse. Pour filling into pie crust. Decorate top with shaved chocolate or cookie crumbs. Refrigerate for two hours or until set. When serving, cut in smaller wedges as this pie is very rich. CHOCOLATE FROZEN MUDSLIDE PIE. ************************** 1 9" chocolate crumb pie cruse 6oz Semi-sweet chocolate morsels 2 1/2tsp Instant coffee 1tsp hot water 3/4cup sour cream 1/2cup sugar 1tsp vanilla extract 1 1/2cup heavy whipping cream 1cup powdered sugar 1/4cup baking cocoa 2TBS Semi sweet chocolate mini morsels (for top) Microwave semi sweet morsels (1cup) in small bowl on high for 1 minute; stir. Microwave at additional 10 to 20 second intervals, stirring until smooth. cool for 10 min. Combine instant coffee and water in med bowl. Add sour cream, sugar and vanilla extract; stir until sugar is dissolved. Stir in melted chocolate until smooth. Spread into crust; refrigerate. Beat heavy cream, powdered sugar and cocoa in small mixer bowl until stiff peaks form. Spread or pipe over chocolate layer. Sprinkle with mini morsels or shaved chocolate curls. Freeze for at least 6 hrs or until firm. CHOCOLATE CHIFFON PIE. ****************** 2 (1 oz.) squares unsweetened chocolate, chopped 1 (14-oz) can sweetened condensed milk (not evaporated) 1 envelope unflavored gelatin 1/3 c water ½ tsp. Vanilla extract 1 cup (1/2 pt) whipping cream, whipped 1 (6-oz) ready-made chocolate or graham cracker crumb pie crust Additional whipped cream 1. In heavy saucepan over low heat, melt chocolate with sweetened condensed milk. Remove from heat. 2. In small saucepan sprinkle gelatin over water, let stand 1 minute over low heat, stir until gelatin dissolves. 3. Stir gelatin into chocolate mixture. Add vanilla. 4. Cool to room temperature. 5. Fold in whipped cream. Spread into crust 6. Chill 3 hours or until set. 7. Garnish with additional whipped cream. 8. Store covered in refrigerator. CITRUS DREAM PIE. *************** Crust: 9-inch Double Pie Crust 3 to 4 tablespoons sesame seed, toasted Lemon-Orange Butter Filling: 1 -1/2 cups sugar 1/4 cup all-purpose flour 1/4 cup cornstarch 1/8 teaspoon salt 1 cup orange juice 1/4 cup water 3 egg yolks, lightly beaten 2 tablespoons butter or margarine 1 teaspoon grated lemon peel 1 teaspoon grated orange peel 1/3 cup fresh lemon juice Lime Cream Filling: 1 envelope (about 1 tablespoon) unflavored gelatin 3/4 cup cold water, divided 3 egg yolks 3/4 cup sugar 2 packages (8 ounces each) cream cheese, softened 2 teaspoons grated lime peel 1/4 cup fresh lime juice Topping and Garnish 1 cup whipping cream, whipped 1/2 cup reserved lemon-orange butter filling For crust, prepare (see Classic Crisco Pie Crust recipe) adding sesame seed to flour mixture. Bake and cool completely. For lemon-orange butter filling, combine 1-1/2 cups sugar, flour, cornstarch and salt in medium saucepan. Stir orange juice and 1/4 cup water into sugar mixture gradually. Cook and stir on medium heat until mixture comes to a boil. Reduce heat to low. Cook and stir 8 minutes. Stir 1/2 cup hot filling into egg yolks slowly. Mix well. Return mixture to saucepan. Cook and stir on medium heat until mixture comes to a boil. Reduce heat to low. Cook and stir 4 minutes. Remove from heat. Add butter. Stir well. Add lemon peel, orange peel and lemon juice. Stir until blended. Cool. For lime cream filling, sprinkle gelatin over 1/4 cup water in small bowl. Beat egg yolks lightly in small saucepan. Stir in 3/4 cup sugar gradually. Add remaining 1/2 cup water gradually. Stir well. Cook and stir on medium heat 5 minutes. Remove from heat. Add gelatin mixture, stirring until dissolved. Cool 2 to 3 minutes. Beat cream cheese at medium speed of electric mixer until light and fluffy. Add slightly cooled gelatin mixture gradually. Beat at low speed until blended. Stir in lime peel and lime juice. Place in freezer 1 hour to set filling. To assemble pie, spread half of lemon-orange butter filling in bottom of baked pie crust. Spoon lime cream filling over lemon-orange butter filling. Place in freezer 1 hour. Drop teaspoonfuls of remaining lemon-orange butter filling over lime filling, reserving 1/2 cup for garnish, if desired. Spread gently to cover. For garnish, spread whipped cream carefully over top. Use reserved lemon-orange butter filling to pipe lattice strips across top, if desired. Refrigerate several hours or until firm.	COOKIES & CREAM PIE. ****************** 1 1/2 cups milk 1 package (4-serving size) instant vanilla pudding or French vanilla 1 tub (8 ounces) whipped topping, thawed 1 cup coarsely crushed chocolate sandwich cookies One 9-inch graham cracker pie crust, homemade or purchased In a medium bowl, with an electric beater on medium speed, beat together the milk and pudding for 1 minute, until well blended. Let stand for 5 minutes. Fold in the whipped topping and crushed cookies; spoon into crust. Cover and freeze for about 6 hours, or until firm. Slice pie with a knife dipped in warm water. Garnish with a dollop of whipped cream or whipped topping and cookie crumbs, if desired. CRYSTAL LIGHT NO BAKE LEMONADE PIE. ************** This pie is made with instant pudding cool whip and crystal lite lemonade mix 2 packages 3.5oz of sugar free instant vanilla pudding 2 1/2 cup of milk 1 small tub of crystal lite lemonade (dry) (one small tub makes 2 quarts) 16 oz. container of thawed cool whip 2 graham cracker crusts Mix pudding with the milk, add the dry crystal lite fold in the cool whip, pour into 2 graham cracker crusts Put in the fridge for a couple hours, enjoy. Note: would be good with many different CL flavors. Recipe submitted by GinnyM. EASY CHOCOLATE PIE. *************** 2 cups cold milk (divided) 1 small pkg. Choc. Instant pudding mix 1 small pkg White Choc. instant pudding mix 1 tub Cool whip 1 Ready made pie crust mix 1 choc. pudding mix with 1 cup milk for 2 minutes. then add 1/2 cool whip and pour into pie crust. Mix 1 cup milk with white choc. pudding mix for 2 minutes and the add other half of cool whip. Pour on top of first layer. Fridge for 3 hrs. GRASSHOPPER PIE. ************ Chocolate cookie crust 32 large marshmallows, or 3 cups miniature 1/2 cup milk 1/4 cup green creme de menthe 3 tablespoons white creme de cacao 1 1/2 cups chilled whipping cream Few drops of green food coloring, if desired Heat marshmallows and milk over medium heat, stirring constantly, just until marshmallows melt. Chill until thickened, blend in liqueurs. In chilled bowl, beat cream until stiff. Fold marshmallow mixture into whipped cream, fold in food coloring. Pour into pie crust. If desired sprinle with grated semisweet chocolate. Chill at least 3 hours or until set. FLAPPER PIE. ******** 1 1/4 c. graham cracker crumbs ½ t. cinnamon 1/4 c. sugar 1/4 c. butter, melted FILLING: 1/4 c. sugar 2 egg yolks, lightly beaten 3 T. cornstarch 1 t. vanilla 1 c. milk MERINGUE: 2 egg whites 2 T. sugar 1/4 t. cream of tartar In a bowl, combine crumbs, sugar and cinnamon; blend in butter and set 1/4 cup of the crumbs aside. Press remaining crumbs onto bottom and up sides of a 9" pie plate. Bake in a 375° oven for 8 minutes; cool. FOR FILLING: In a saucepan, mix sugar with cornstarch; blend in milk. Cook over medium heat, stirring, until boiling; stir a little into yolks, then pour yolk mixture back into the saucepan. Cook over low heat, stirring, for 2 minutes or until thickened. Remove from heat and add vanilla and cool slightly. Pour into pie crust. FOR MERINGUE: Beat egg whites with cream of tartar until soft peaks form. Gradually beat in sugar until stiff peaks form. Spread over filling, sealing to crust. Top with reserved crumbs. Bake in a 400° oven for 5 minutes or until lightly browned. Cool to room temperature. FLUFFY LEMON FRUIT PIE. ******************* 1 can (21 ounces) cherry pie filling 1 ready-to-use graham cracker crumb crust ( 6 ozs or 9 inch) 1 package (8 ozs) Philadephia Cream Cheese, softened 1 cup cold milk 1 package (4-serving size) Jell-O Lemon Flavor Instant Pudding & Pie Filling 1 tub (8 oz.s) Cool Whip Whipped Topping, thawed Spread half of the cherry pie filling on bottom of crust. Beat cream cheese in large bowl with wire whisk until smooth. Gradually beat in milk until well blended. Add pudding mix. Beat until smooth. Gently stir in half of the whipped topping. Spread over pie filling. Spread remaining whipped topping over pudding mixture. Spoon remaining cherry pie filling over whipped topping layer. Refrigerate 3 hours or until set. Garnish as desired. Makes 8 servings FRENCH SILK PIE. ************ 1 (9 inch) pastry shell; baked 1 pound butter 2 cups white sugar 4 eggs 4 squares bitter chocolate 1 teaspoon vanilla Cream butter for 20 minutes. Add sugar, cream 20 minutes more. Add eggs, one at a time, beating 5 minutes after each addition. Add melted chocolate, beat 5 minutes. Add vanilla, beat 5 minutes. Pour into baked pie shell. Chill over night. Top, if desired, with unsweetened whipped cream and chocolate curls. BEST LEMON MERINGUE PIE. ******************** 1 (9 inch) pie crust, baked 1 1/2 c. granulated sugar 1/2 tsp. salt 1 1/2 c. water 1/2 c. cornstarch 1/3 c. water 4 eggs, separated 1/2 c. lemon juice 2 tsp. lemon zest 3 T. butter 1/2 tsp. salt 1/2 c. granulated sugar Preheat the oven to 325 F. degrees. Combine 1 1/2 cups sugar, salt and 1 1/2 cups water in a saucepan. Place over high heat and bring to a boil. In a small bowl mix the cornstarch and 1/3 cup water until smooth. Gradually whisk into the boiling sugar mixture. Boil mixture until thisk and clear stirring constantly. Remove from heat. In a small bowl whisk together the egg yolks and lemon juice. Gradually whisk the egg yolk mixture into the hot sugar mixture. Return pan to heat and bring to a boil, stirring constantly. Remove from heat and stir in lemon rind and butter. Place the mixture in refrigerator until luke warm. In a large metal bowl combine egg whites with salt. Whip until foamy. Gradually add in the 1/2 cup of sugar and beat until stiff peaks form. Spoon filling into pie shell and place the meringue over the filling. Using the back of a spoon create large meringue peaks. Make sure that the meringue seals with the edge of the crust to prevent the filling from leaking. Bake at 325F. degrees for 20 minutes. Cool completely and refrigerate. GERMAN SWEET CHOCOLATE PIE. ************************* Crust 4 egg whites, room temp 1/4 teaspoon cream of tartar 1/8 teaspoon salt 1 cup sugar 1/2 teaspoon vanilla 1/2 cup finely chopped walnuts or pecans Filling 2 8oz packages German Sweet Chocolate 6 Tablespoons water 2 teaspoons vanilla 1 teaspoon instant coffee powder 2 cups heavy cream, whipped Preheat oven to 275. Combine egg whtes with cream of tartar and salt. Beat until foamy . Add sugar gradually while beating, until meringue makes very stiff glossy peaks. Fold in vanilla and nuts. Spread over bottom and sides of a well greased 9 inch pie plate. Bake 50 min. Turn off oven and let cool without removing.( I find this takes about an hour more) Filling: Place chocolate and water in a saucepan over low heat. Stir until chocolate has melted. Add coffee. Still well. Cool and add vanilla. Fold this mixture into whipped cream and pile into cooled meringue crust. Chill at least two hours befor serving.	TRIPLE CHOCOLATE PIE. ******************* (Plan ahead needs refrigerating) Very elegant Pie!! 2 C. Chocolate wafer cookie crumbs 1/2 C. toasted chopped pecans 1/2 C. butter, melted 2 T. dark rum 2 T. vanilla 3 T. unflavored gelatin 12 oz. semi-sweet chocolate 4 large eggs 2 cups heavy cream 1 cup milk 1 pinch salt 1/2 cup sugar 6 oz white chocolate Preheat oven to 350 degrees. For the crust, mix cookie crumbs, pecans, and butter in a bowl. When mixed well, press mixture into a 10-inch springform pan. Bake for 10 minutes. Cool before adding filling. For filling, pour rum and vanilla over the gelatin in a small bowl. Set aside. Melt the cocolate in a double boiler. Keep it liquid by setting it aside with the lid in place. Separate the eggs. Using a wire whisk, stir the yolks, cream, and milk in a saucepan over low heat, until the mixture thickens and just begins to bubble. If the mixture makes a light layer on the back of the spatula, immediately remove it from the heat. Stir in the melted chocolate and softened gelatin. Set aside. In another bowl, whip the remaining egg whites until stiff peaks form. Sprinkle in the sugar and salt. Gently fold the egg whites into the chocolate and cream mixture. Spoon this carefully into crust. Chill overnight. To serve pie, loosen the edges of the filling with a sharp knife, carefully gliding it along the sides of the pan. Melt the white chocolate and drizzle over each piece. Recipe submitted by Gess. PEACHES'N CREME PIE. **************** 1-1/2 cups finely crushed Nilla Wafers 1/3 cup butter, melted 1 pkg. (4-serving size) JELL-O Brand Orange Flavor Gelatin 3/4 cup boiling water 2 cups ice cubes 1-1/2 cups thawed Cool Whip Whipped Topping 1 cup chopped peeled fresh peaches COMBINE: crumbs and butter. Press firmly onto bottom of 9-inch pie plate. STIR: gelatin into boiling water until completely dissolved. Add ice cubes. Stir until gelatin is slightly thickened; remove any unmelted ice. Add whipped topping; stir with wire whisk until well blended. Gently stir in peaches. REFRIGERATE: 15 min. or until gelatin mixture is thick enough to mound; spoon into crust. Refrigerate 3 hours or until set. Store leftover pie in refrigerator. Prep Time: 15 minutes Total Time: 3 hr 30 minutes Makes: 8 servings RASPBERRY CREAM CHEESE PIE. *********************** (can use any other berry.) 2 cups graham cracker crumbs 1/4 cup granulated sugar 1/2 cup melted butter 1 1/2 teaspoons cinnamon 8 ounces cream cheese, at room temperature 1/4 cup granulated sugar 3/4 cup cream 1 teaspoon unflavored gelatin 1/2 cup water 1 lb fresh raspberries or frozen raspberries, thawed and drained whipped cream (to decorate) 1. Combine graham cracker crumbs, sugar, melted butter, and cinnamon. 2. Press into a 9-inch pie pan, set aside. 3. Beat cream cheese and sugar until smooth. 4. Whip cream and gently fold into cheese mixture. 5. Soak gelatin in water 5 minutes in the top of a double boiler, over hot water. 6. Stir gelatin mixture until completely dissolved. 7. Stir gelatin into cream cheese mixture. 8. Fold in raspberries. 9. Pour into prepared crust. 10. Chill for 2 to 3 hours. 11. Before serving, decorate with whipped cream. STRAWBERRY BANANA CREAM PIE. ************************ 1/2 cup sugar 2 tablespoons cornstarch 1/4 teaspoon salt 4 egg yokes 2 cups milk 1 1/2 teaspoons vanilla 1 pint California strawberries, sliced 1 (9-inch) baked pie shell 1 large or 2 small bananas, peeled and sliced Whipped cream, optional In medium saucepan, combine sugar, cornstarch and salt. Blend together egg yokes and milk. Stir small amount of milk mixture into dry ingredients, making a smooth paste. Gradually blend in remaining milk mixture. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil, stirring constantly, 1 minute. Remove from heat. Stir in vanilla. Cool quickly by setting pan in bowl of ice or cold water and stirring for a few minutes. Set aside about 1/4 cup strawberry slices for garnish. Arrange remaining strawberry slices in pie shell. Pour half of the custard mixture over strawberries. Top with banana slices. Cover with remaining custard mixture. Cover and refrigerate until thoroughly chilled. Before serving, top pie with reserved strawberry slices. Garnish with a dollop of whipped cream, if desired. To bake pie shell: Line unbaked pie shell with 12-inch square of aluminum foil. Fill with rice or dried beans or peas. Cover rim of shell with edges of foil. Bake in preheated 450F oven until lightly browned at edges, 10 to 15 minutes. Lift out foil and rice. Cool on wire rack. Yield: 6-8 servings. STRAWBERRY CREAM PIE. ***************** 1 (8 oz.) pkg. cream cheese, softened 1/4 c. sugar 1/2 t. vanilla dash of nutmeg 1 c. strawberry slices, drained 1 c. whipping cream 1/4 c. powdered sugar, sifted 1 (9 in.) graham cracker pie crust Combine softened cream cheese, sugar, vanilla and nutmeg mixing until well blended. Mash 3/4 c. strawberries; stir into cream cheese mixture. Whip the whipping cream with powdered sugar until stiff peaks form. Fold into cream cheese mixture. Fold remaining strawberries into cream cheese mixture. Spoon into crust. Chill several hours. Garnish with additional strawberries, if desired. Recipe submitted by Roxymom. STRAWBERRY CREAM CHEESE PIE. ************************ Pie crust mix for single-crust, 9-inch pie 1/2 cup finely ground toasted almonds Water 1 package (8 ounces) light cream cheese, softened 1 1/2 tablespoons sugar 2 pint baskets fresh California strawberries, stemmed, divided 2 ounces semisweet chocolate, melted Ground toasted almonds, for garnish Combine piecrust mix and 1/2 cup almonds; mix in water as directed on package. Roll out pastry on floured surface and use to line a 9-inch pie plate; crimp edges and prick bottom and sides with fork. Bake in 400-degree oven 8 to 10 minutes until golden brown. Set aside to cool. In bowl beat cream cheese and sugar until smooth. Gradually beat in 3/4 cup of the strawberries, to crush. Spread mixture into prepared pastry shell. Dip tips of remaining strawberries into melted chocolate; arrange upright over cheese layer. Sprinkle with ground almonds. Chill. To serve, cut into wedges. Makes 6 servings. STRAWBERRY LEMONDRIFT PIE. ************************ 2 pint baskets California strawberries 1/2 cup lowfat milk 1 envelope unflavored gelatin 2/3 cup sugar 1 1/2 tablespoons grated fresh lemon peel 1/4 cup fresh lemon juice 2 cups whipping cream 1 baked and cooled 9-inch pie shell Powdered sugar Stem strawberries, cover and chill. In 1-quart saucepan combine milk and gelatin; set aside 5 minutes. Stir in sugar. Stir over low heat until gelatin and sugar are completely dissolved. Stir in peel and juice. Cool to room temperature, then chill until syrupy, about 15 minutes. Meanwhile, in large bowl whip cream to form stiff peaks. Fold in gelatin mixture to blend thoroughly. Spoon into pie shell, mounding top. Halve strawberries. Cover filling with strawberries. Chill until firm, at least 2 hours. Dust lightly with powdered sugar just before serving. Makes 6 to 8 servings.
BLUEBERRY CREAM CHEESE PIE. ************************* CRUST 9-inch Double Crust Milk or cream FILLING 3/4 cup plus 2 tablespoons sugar 2 tablespoons cornstarch 1/8 teaspoon salt 1 tablespoon lemon juice 3 cups fresh blueberries, divided 2 tablespoons butter or margarine CHEESE LAYER 1 package (3 ounces) cream cheese, softened 2 tablespoons sugar 1/4 cup dairy sour cream 1/2 teaspoon grated lemon peel DECORATIONS Baked flower cutouts 7 blueberries Heat oven to 425ºF. For crust, prepare (see Classic Crisco Pie Crust recipe). Press two thirds of dough between hands to form 5- to 6-inch pancake. Form remaining dough into smaller pancake. Roll and press larger pancake into 9-inch pie plate. Bake and cool completely. Roll remaining dough to 1/8-inch thickness. Cut out seven 2-inch flowers using a cookie cutter. Cut 1/4-inch hole in center of each. Place on ungreased baking sheet. Brush with milk. Sprinkle with sugar. Bake at 425ºF for 7 to 9 minutes or until lightly browned. Cool completely. For filling, combine 3/4 cup plus 2 tablespoons sugar, cornstarch and salt in medium saucepan. Add lemon juice and 1-1/2 cups blueberries. Cook and stir on medium heat, until mixture comes to a boil. Simmer, stirring often, until thickened. Remove from heat. Stir in butter. Cool to room temperature. Fold in remaining 1-1/2 cups blueberries. For cheese layer, combine cream cheese, 2 tablespoons sugar, sour cream and lemon peel in small bowl. Beat at medium speed of electric mixer until smooth. Spread on bottom of baked pie crust. Spoon filling over cheese layer. For decorations, place one flower cutout in center of pie and remaining 6 cutouts around edge of filling. Place 1 blueberry in center of each flower. Refrigerate. COCONUT CREAM PIE. ************** 1 pkg. instant vanilla pudding mix 1 1/2 c. cold milk 1 carton (8oz) frozen whipped topping 1/4 to 1 c. flaked coconut, toasted 1 pastry shell, or graham cracker crust Beat pudding and milk on low speed for 2 mins. Fold in half of the whipped topping and 1/2 to 3/4 c. coconut. Pour into crust. Spread w/remaining whipped topping, sprinkle with remaining coconut. Chill CARAMEL CREAM PIE. ************** Crust 1 1/4 cups all-purpose flour 3/4 stick (6 tablespoons) cold unsalted butter, cut into bits 2 tablespoons cold vegetable shortening 1/4 teaspoon salt 2 to 4 tablespoons ice water Filling: 2 c brown sugar ½ cup cornstarch ½ t salt 2 cups milk 1 cup cream 4 eggs yolks 2 t vanilla 4 T water 2 T butter Topping: 1 cup cream 2 T sugar Caramel to drip over top Crust 1. In bowl of mixer combine flour and salt and stir slowly about 5 seconds. 2.add bits of butter and shortening and mix until pea size bits form. 3.Add water 1 T at a time until dough starts to come together 4.wrap dough in foil and refrigerate 30 min. 5.Roll dough out to 13 inch circle and fir into 9 in pie pan. 6.Freeze 30 min. 7.Preheat oven to 400. 8.Line pastry with foil and pie weights and bake 15 min. 9.lower temp to 375 remove weights and bake 15 min. 10.Remove from oven. Filling: 1.Combine brown sugar, cornstarch, and salt in saucepan. 2.Slowly add milk and cook over medium heat stirring until mixture boils. 3.Cook 1 min and remove from heat. 4.Wisk egg yolks and water and temper with 1 cup of egg mixture. 5.Place egg mixture into caramel cooking 1 minute over low heat. 6.Remove from heat and stir in butter and vanilla. 7.Pour into pie shell cover and refrigerate 30 min. 8.Beat cream and sugar and top pie. Can garnish with caramel dripped over top. RASPBERRY CHOCOLATE MINT RIBBON PIE. ************ -2003 1st Place Pastry Crust: 1 all-purpose flour 1/2 cup solid shortening (recommended: Crisco) 1/4 cup cold water Pinch salt Chocolate Filling: 1 1/2 sticks of butter 1 1/2 cups powdered sugar 5 egg yolks 1/2 teaspoon peppermint flavoring 3 squares baking chocolate, melted and cooled 5 stiffly beaten egg whites Cream cheese filling: 1/3 cup sifted powdered sugar 1 teaspoon vanilla 3 ounces cream cheese, softened 1 cup heavy whipped cream Raspberry Filling: (you can substitute 1 cup of seedless raspberry jam): 1 1/2 tablespoons sugar 1 cup frozen raspberries 1/2 tablespoon cornstarch Crust: Cut shortening into salt and flour until mixture is pea-sized pieces. Add cold water slowly until mixture forms a ball. Refrigerate several hours or overnight. Preheat the oven to 475 degrees F. Roll out on a floured board. Put in pie pan. Prick crust on bottom of pan with a fork. Bake for 8 to10 minutes until light brown. Cool. Chocolate Filling: In the bowl of a mixer, combine the butter and powdered sugar and beat together until fluffy. Add the egg yolks, 1 at a time, beating after each addition. Add the peppermint and melted chocolate and mix until combined. Beat the egg whites in a separate mixer until they hold stiff peaks. Gently fold the whites into the butter mixture. Cream Cheese Filling: Mix together powdered sugar, vanilla and cream cheese. Fold in whipped cream until smooth. Raspberry Filling Cook until raspberries are partially cooked and run through a cheesecloth or sieve to get the seeds out. Return to heat and add sugar and cornstarch. Boil over medium heat. Spread 1/2 of the raspberry filling into baked pie shell gently. Spread 1/2 of the chocolate filling over that and chill. Spread 1/2 the cream cheese filling over the chocolate filling. Repeat the layers. LEMON CHIFFON PIE. ************** For the crust: 1 9-inch Single Pie Crust, baked For the filling: 1 envelope unflavored gelatin 1/4 cup cold water 4 egg yolks, slightly beaten 2/3 cup sugar 1/2 cup freshly squeezed lemon juice 2 teaspoons grated lemon peel 1/4 teaspoon salt 2 to 3 drops Yellow food coloring 4 cups whipped topping For the garnish: Lemon peel strips (twists), optional Makes the filling: In a cup, sprinkle gelatin over the water; set aside. In a small saucepan, over medium heat, whisk together egg yolks, sugar, lime juice, lemon peel and salt until slightly thickened. Remove from heat. Stir reserved gelatin, and add it to the filling mixture, whisking until smooth. Whisk in food coloring, one drop at a time, until desired color is achieved. Cover saucepan with plastic wrap and refrigerate filling until partially set.Using a rubber spatula or wooden spoon, gently stir whipped topping into cooled gelatin mixture. Assemble the pie: Transfer filling mixture to baked pie crust, then refrigerate until firm. Before serving, garnish with lemon peel strips, if desired. TROPICAL SUNDAE PIE. ****************** 2005 First Place Open Category Patricia Lapiezo Tropical Sundae Pie Crust: 3 cups unbleached flour 1 cup + 2 Tbsp Crisco shortening 1 tsp salt 5 Tbsp ice water 1 Tbsp vinegar 1 egg, slightly beaten Combine flour and salt in large bowl. Cut in shortening. In a small bowl, combine egg, water and vinegar. Gradually add liquid to flour mixture until dough comes together. Refrigerate 1 hour. Prepare enough dough for one 10” pre-baked pie shell. Bake at 400 degrees for approximately 20 minutes or until browned. Cool completely. Caramel Nut Layer: 20 caramels, unwrapped 2 ½ Tbsp whipping cream 1/3 cup chopped roasted macadamia nuts In a medium bowl, heat the caramels and cream in a microwave oven until caramels melt (approx. 1-2 minutes). Stir until smooth. Pour over bottom of prepared crust and sprinkle with nuts. Set in refrigerator to cool while preparing fillings. Pineapple Layer: 1 8-oz pkg. cream cheese, softened 1/3 cup powdered sugar 1-8 oz can crushed pineapple, drained 1 cup heavy whipping cream, stiffly beaten In a medium mixing bowl, beat the cream cheese until fluffy. Beat in sugar. Blend in crushed pineapple. Fold in whipped cream. Spread over caramel layer. Refrigerate. Tropical Chocolate Filling: 25 large marshmallows 1/3 cup heavy whipping cream 1/3 cup double chocolate chips, melted ½ tsp imitation rum flavoring ½ tsp coconut flavoring 1 cup heavy whipping cream, stiffly beaten ½ cup sweetened flaked coconut, lightly toasted In a large mixing bowl, heat the marshmallows and cream in a microwave until marshmallows melt (about 1 ½ minutes). Whisk until smooth and place in refrigerator until slightly thickened, about 30 minutes. Whisk in melted chocolate, coconut and rum flavorings. Fold in whipped cream and then coconut. Spread over pineapple layer. Chill 2 hours, or until set, and then decorate pie. Garnish: Sweetened whipped cream 2 Tbsp toasted coconut 6 whole macadamia nuts ¼ cup double chocolate chips melted with 2 Tbsp heavy cream 4 caramels melted with 2 tsp cream Drizzle center of pie with melted caramel and melted chocolate. Pipe a border of sweetened whipped cream around edge of pie. Sprinkle border with toasted coconut and whole macadamia nuts that have been dipped halfway in chocolate.	LIME CHIFFON PIE. *************** For the crust: 1 9-inch Single Pie Crust, baked For the filling: 1 envelope unflavored gelatin 1/4 cup cold water 4 egg yolks, slightly beaten 2/3 cup sugar 1/2 cup freshly squeezed lime juice 2 teaspoons grated lime peel 1/4 teaspoon salt 2 to 3 drops green food coloring 4 cups whipped topping For the garnish: Lime peel strips (twists), optional Makes the filling: In a cup, sprinkle gelatin over the water; set aside. In a small saucepan, over medium heat, whisk together egg yolks, sugar, lime juice, lime peel and salt until slightly thickened. Remove from heat. Stir reserved gelatin, and add it to the filling mixture, whisking until smooth. Whisk in food coloring, one drop at a time, until desired color is achieved. Cover saucepan with plastic wrap and refrigerate filling until partially set.Using a rubber spatula or wooden spoon, gently stir whipped topping into cooled gelatin mixture. Assemble the pie: Transfer filling mixture to baked pie crust, then refrigerate until firm. Before serving, garnish with lime peel strips, if desired. FROZEN CRANBERRY VELVET PIE. ************************ 1 1/4 cups fine vanilla wafer crumbs 6 tablespoons butter or margarine, melted 1 package (8 ounces) cream cheese, softened 1 cup whipping cream 1/4 cup sugar 1/2 teaspoon vanilla 1 can (15 ounces) whole cranberry sauce Additional whipping cream, for garnish In bowl, combine crumbs and melted butter; press firmly into bottom and sides of buttered 9-inch pie plate. Chill until firm. Meanwhile, beat cream cheese until fluffy; set aside. Combine whipping cream, sugar and vanilla; whip until thickened but not stiff. Gradually add to the whipped cream cheese, beating until smooth and creamy. Set aside a few whole cranberries from sauce for garnish; fold remaining cranberry sauce into whipped mixture. Spoon into chilled crust; freeze firm. Remove from freezer 10 minutes before serving. To serve, top with additional whipped cream and reserved whole cranberries. HEAVENLY CHOCOLATE PIE. ******************* 3 egg whites 1 teaspoon vanilla ¾ cup sugar ½ cup walnuts 20 round butter crackers, halved ½ teaspoon baking powder 1 cup heavy cream ¼ cup chocolate sauce Preheat oven to 350°F. In Mixer, beat egg whites in medium glass or metal mixing bowl at Speed 5 for about 1 minute or until whites are stiff, but not dry. Add vanilla and then slowly add sugar, 1 tablespoon at a time, beating well at Speed 5 until stiff. Position Knife Blade in Bowl Full-Size Food Processor. Add nuts and crackers; process for 5 seconds. Gently fold into whipped egg whites, along with baking powder. Transfer to a greased and floured pie pan and shape into crust. Bake for 25 minutes. Remove from oven and cool completely. Place cream and chocolate sauce in deep mixing bowl (to prevent spatter). Using Mixer at Speed 5, whip together until stiff, about 2-2¼ minutes. Be careful not to over whip. Fill cooled pie crust and chill until firm, 4 hours or overnight. Garnish with sweetened whipped cream, fresh strawberries or raspberries, if desired. Makes: One (9") pie. 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°C 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°C 5-10 minutes or until lightly browned. Cool, then refrigerate. KEY LIME PIE. ********* 1 Cup sweetened condensed milk 6 egg yolks,save whites 1/2 Cup key lime juice 6 egg whites 1 Tablespoon cream of tartar 1 Cup sugar 1 graham cracker pie crust 1/2 pint of soft vanilla ice cream For the filling Add yolks to condensed milk and beat 8 minutes. Add ice cream and beat until well mixed. Add key lime juice and mix well. Fold into pie shell. Place in freezer until well set. Keep unused portion in the freezer for up to a week. for the topping: While pie sets beat 6 egg whites with cream of tartar for 5 minutes. Add 1 cup of sugar and whip until meringue makes peaks when beater is removed from mixture. Add to top of pie. Brown in 350 oven till meringue is browned. Recipe submitted by Tater. KENTUCKY CHOCOLATE PIE. ******************* 1 c. sugar 3 tbsp. cocoa 3 egg yolks 3 c. milk 1/2 tsp. Salt 3 heaping tbsp. flour 1 tsp. Vanilla 1 tbsp. butter Mix sugar, cocoa and flour. Add egg yolks. Stir in milk gradually. Cook until thick. Set aside. Add butter and vanilla. Pour into prebaked 10 inch pie shell. Use egg whites for meringue just beat egg whites. Add sugar and vanilla to taste. Bake until meringue is brown. CHOCOLATE SILK PIE. *************** 1 unbaked single pie crust 1 cup semisweet chocolate chips 1/2 cup (1stick) butter 1 cup sugar pinch of salt 1 tbsp unsweetened cocoa powder 3 eggs 2/3 cup evaporated milk 1 tsp vanilla Preheat oven to 350 degrees. In large, microwave-safe bowl, melt chocolate chips and butter at 50% power for 2 minutes until butter is melted; stir until smooth, Whisk in salt, sugar, cocoa powder, eggs, evaporated milk and vanilla extract, whisk until well blended. Pour chocolate mixture into crust. Bake 30 minutes or until filling has puffed, but center still wiggles. Cool completely. Refrigerate until ready to serve. Garnish with shipped cream and chocolate shavings, if desired. Notes: Try baking pie shell 8 minutes in preheated 350 degree oven before filling shell. I have used half Splenda and half sugar with good results. FRENCH SILK CHOCOLATE PIE. ************************ 1 baked and cooled pie shell 1/2 c. butter 1 sq. semi-sweet chocolate 2 eggs 3/4 c. sugar 1 tsp. vanilla Cream butter and sugar. Blend in the chocolate, which has been melted and cooled, and vanilla. Add eggs one at a time, beating 5 minutes after each addition at medium speed on mixer. Put in pie shell. Chill 4 hours or overnight. Serve with whipped cream and chopped pecans.	TIRAMISU TOFFEE TRIFLE PIE. ************************* 1 1/2 Tbsp instant coffee granules 3/4 cup warm water 1 (10.75 ounce) frozen pound cake, thawed 1 (8 ounce) Mascarpone or cream cheese, softened 1/2 cup powdered sugar 1/2 cup chocolate syrup 1 (12 ounce) container frozen whipped topping, thawed and divided 2 (1.4 ounce) English toffee candy bars, coarsely chopped Stir together coffee and warm water until coffee is dissolved. Cool. Cut cake into 14 slices. Cut each slice in half diagonally. Place triangles in bottom and up sides of a 9 in. deep dish pieplate. Drizzle coffee mixture over cake. (I mixed some Kahlua with the coffee for a little extra pizzazz ) Beat mascarpone cheese, sugar and chocolate syrup at medium speed until smooth. Add 2 1/2 cups whipped topping and beat until light and fluffy. Spread cheese mixture evenly over cake. Dollop remaining whipped topping around edges of pie. Sprinkle with candy. Chill 8 hours. PEANUT BUTTER & JELLY PIE. ********************** 1 (1/4-ounce) envelope unflavored gelatin 1/4 cup warm water 1 (12-ounce) jar seedless strawberry jam 3/4 cup peanut butter 1 (8-ounce) package cream cheese, at room temperature 1/2 cup milk 1 teaspoon vanilla extract 1 1/4 cups confectioners' sugar, sifted 1 (8-ounce) container frozen whipped topping, thawed 1 pre-baked (9 or 10-inch) pie shell Roasted peanuts, for garnish Sprinkle gelatin over the water to soften and let stand for 5 minutes. Over very low heat, warm the mixture in a small saucepan, just until gelatin is dissolved. Do not boil. In the work bowl of a food processor, add jam and process to break up the chunks. Add gelatin mixture and process until smooth. In the bowl of an electric mixer beat the peanut butter, cream cheese, milk, and vanilla until smooth. Add the confectioners' sugar and beat until smooth. Very gently fold in the thawed whipped topping. To assemble the pie: Add 1/3 of the jam mixture to the bottom of the pie crust, spreading with a spatula to smooth. Add half of the peanut butter mixture evenly over top. Top with another 1/3 of the jam mixture. Add the last half of the peanut butter mixture. Using the back of a spoon, make dips and swirls in the top mixture. Drizzle the remaining jam in and around the swirls in a decorative manner. Add small groups of roasted peanuts to the top, in and around the peanut butter swirls and in the jam. Chill for several hours before serving. Recipe submitted by Bamama. PINEAPPLE CREAM CHEESE PIE. *********************** 1/3 C plus 1/2 C sugar, divided 1 T cornstrach 1 8oz can crushed pineapple, undrained 1 8oz pkg, cream cheese, softened 1/2 t salt 2 eggs 1/2 C milk 1/2 t vanilla extract (1) 9 inch unbaked pie shell 1/4 C chopped pecans In a medium saucepan, combine 1/3 C sugar and cornstrach. Add pineapple and the juices and stir to combine. Place over medium-high heat and cook stirring constantly, until the mixture is thick and clear, about 6 minutes. In a large bowl of an electric mixer, combine cream cheese, the remaining sugar on high speed until well blended. Add eggs, one at a time, mixing well after each addition. Stir in milk and vanilla extract. Spread the reserved cooled pineapple mixture over the unbaked pie crust. Carefully pour the cream cheese mixture over the pineapple and gently spread to cover. Top with choppd pecans and bake in preheated 400° oven for 10 minutes; reduce heat to 325° and continue to bake for an additional 50 minutes. Remove from oven to wire rack and cool completely. Chill before serving. Recipe submitted by Coll'sCookin. PEACH CREAM PIE. ************ pastry for 9-inch pie 4 tablespoons flour 1 cup sugar 1 cup heavy cream 1/8 teaspoon salt 1/4 teaspoon almond extract 1/2 teaspoon nutmeg 6 to 8 medium ripe peaches, peeled, pitted, cut in quarters or eighths Line a 9-inch pie plate with homemade or pastry pie shell. Flute edges and prick the pie shell all over. Chill for 1 hour. Bake at 450° for 10 minutes, or until crust is done but not brown. Sift flour and sugar together. Add cream, salt, almond extract, and nutmeg; beat to blend well. Arrange peach slices in 1 layer in the crust, so they are resting spoon fashioned, close together. Fill any spaces with more peach slices. Pour the cream filling over the peaches. Return pie to hot oven and bake for 10 minutes. Reduce heat to 350° and bake for 35 to 45 minutes longer, or until peaches are cooked and filling is just set.as filling is not jiggly, remove. SMORE'S PIE. ******** 6 Hershey Bars 1 (16 ounce) bag marshmallows 1 graham cracker crust 1 (8 ounce) jar fudge sauce 1 (16 ounce) container Cool Whip Warm the fudge up and pour on the bottom of the graham crust, coating it evenly. Melt the chocolate bars and 20-25 marshmallows, stirring frequently. When the chocolate/marshmallow mix is completely melted, add half of the tub of cool whip. Pour mixture into the grahm crust. Add the rest of the cool whip on top, coating evenly. If desired take the remaining fudge and drizzle it across the pie in a criss cross design. Refrigerate for a few hours. Now this is a very rich pie, so smaller portions are advised. Makes 8-10 servings. SNICKERS PIE. ********* CRUST: 1 1/2 c graham cracker crumbs 1 TBS sugar 6 TBS unsalted butter melted Heat oven to 350. Combine ingredients and press into a buttered 9" glass pie pan. Bake about 5 min. Cool on rack. Maintain oven temp. FUDGE LAYER 6 TBS flour 1/2 tsp baking powder 1/8 tsp salt 1/2 c unsalted butter (cut in pieces) 4 oz semisweet choc. chopped 1 oz unsweetened choc. chopped 1/2 cup sugar 1 lg egg 1 lg egg yolk 1 tps vanilla extract Sift flour, baking powder and salt into medium bowl. Combine butter and chocolates in a double boiler and stir until melted and smooth. Cool slightly. Using and electric mixer beat sugar, egg and egg yolk in a medium bowl until slightly thickened. Add vanilla and cooled chocolate mixture and mix until well blended. Add dry ingredients and mix until just combined. Pour into crust and bake until almost set ( about 17 min.) Cool on rack for 10 min. Cut up about 8 1/2 oz Snicker's bars and place on fudge layer. MUDSLIDE PIE. ********* 7 ounces chocolate cookie crumbs, plus more for garnish 2 tablespoons butter, melted 3 (1-quart) containers coffee ice cream Chocolate sauce Chopped nuts (optional) Using a large mixing bowl, place cookie crumbs and melted butter. Mix until the ingredients are well blended and moist. Keep mixture at room temperature until needed for pie shells. Lightly spray 2 pie tins with vegetable oil. Place the prepared crust into the pie tins and press firmly on the bottom and sides of each tin, forming a smooth and even thickness approximately 1/8-inch thick. Use a ladle to even out the crusts. Place piecrusts in freezer before ice cream can be placed into crusts. Equally portion the ice cream into the pie shells. Mound the ice cream to create a 3-inch high dome. Use a glove and napkin to help with this process. Place pies on a sheet pan and place in the freezer for approximately 6 hours or more. To serve, Drizzle with chocolate sauce and sprinkle with more cookie crumbs and chopped nuts, if desired. PECAN CREAM PIE. ************** 1 prepared pie shell, 9-inch, baked 1 3/4 cups granulated sugar, divided 1 cup heavy/whipping cream 4 eggs, separated 1 cup pecans, coarsely chopped, toasted* In a heavy saucepan, cook 1 cup of the sugar and the cream for 12 minutes, stirring occasionally. Beat egg yolks. Stir about 1/4 of the hot mixture into yolks, then return yolk mixture to pan and continue cooking and stirring another 2 minutes, until thickened and smooth. Remove from heat. Add pecans and pour into pie shell. Make meringue by beating egg whites until stiff. Add remaining 1/2 cup of sugar gradually, beating until glossy. Cover pie with meringue and bake at 325 degrees for about 20 minutes. Cool thoroughly before slicing. This pie is best served the same day. Store leftovers in the refrigerator. Serves 8. To toast nuts, spread out in a single layer on a baking sheet. Toast in a 350° oven, stirring occasionally, for 10 to 15 minutes. Or, toast in an ungreased skillet over medium heat, stirring, until golden brown and aromatic. WHITE CHOCOLATE STRAWBERRY PIE. ****************************** (THIS ONE IS SOOOOOOOO GOOD) 1 (8-ounce) can crushed pineapple, undrained 1 (8-ounce) container strawberry cheesecake yogurt 1 small box instant white chocolate pudding mix 2/3 cup toasted coconut 1 cup non-dairy whipped topping 1 (9-inch) shortbread cookie or graham cracker crust Combine pineapple, yogurt, pudding mix and coconut, mixing well. Fold in whipped topping. Spoon into crust. Top with additional whipped topping and sprinkle with additional toasted coconut, if desired. Refrigerate at least 2 hours before serving.