PIES

Contents
Apple Pie with Cheddar Cheese Crust ................................................................................................................................................. 4 Apple Shortbread Pie ............................................................................................................................................................................ 4 Crunchy Carmel Apple Pie .................................................................................................................................................................... 4 Green Grape-Apple Pie ......................................................................................................................................................................... 4 Caramel Apple Pie ................................................................................................................................................................................. 5 Apple Pecan Pie ..................................................................................................................................................................................... 5 Upside-Down Apple Pecan Pie ............................................................................................................................................................. 5 Pecan Pie ................................................................................................................................................................................................ 5 Apple Custard Pie .................................................................................................................................................................................. 6 Apple Pie Grand Champion................................................................................................................................................................... 6 Apple Pie ................................................................................................................................................................................................ 6 Polynesian Sunshine Pie ....................................................................................................................................................................... 7 Orange Meringue Pie ............................................................................................................................................................................ 7 Coconut Cream Pie ................................................................................................................................................................................ 7 Mini Custard Fruit Tarts ........................................................................................................................................................................ 7 Creamy Chocolate Pie ........................................................................................................................................................................... 7 Strawberry & Chocolate Pie ................................................................................................................................................................. 8 Macadamia Nut Pie ............................................................................................................................................................................... 8 Honey Pecan Pie .................................................................................................................................................................................... 8 Lemon Lovers Pie .................................................................................................................................................................................. 8 Lemon Meringue Pie with Never Fail Meringue ................................................................................................................................. 9 Fresh Grapefruit Pie .............................................................................................................................................................................. 9 Strawberry Cream Pie ........................................................................................................................................................................... 9 Country Three Berry Pie...................................................................................................................................................................... 10 English Walnut Toffee Pie ................................................................................................................................................................... 10 Prize Pecan Pie..................................................................................................................................................................................... 10 Raspberry Chiffon Pie.......................................................................................................................................................................... 11 Road to Ruin Pie .................................................................................................................................................................................. 11 Strawberry Cream Pie ......................................................................................................................................................................... 11 Simply Oregon Blueberry Pie .............................................................................................................................................................. 12 Alaskan Snow Pie ................................................................................................................................................................................. 12 New England Maple Apple Pie ........................................................................................................................................................... 12 Angel Pie .............................................................................................................................................................................................. 13 Apricot Pie 1......................................................................................................................................................................................... 13 Banana Cream Pie ............................................................................................................................................................................... 13 Blackberry Jam Pie .............................................................................................................................................................................. 14 Blum's Coffee Toffee Pie ..................................................................................................................................................................... 14 Very Berry Surprise Pie ....................................................................................................................................................................... 14 California Almond Pie.......................................................................................................................................................................... 15 Pat's Strawberry Pie ............................................................................................................................................................................ 15 Chocolate Mousse Malt Ball Pie ......................................................................................................................................................... 15 Fresh Blackberry Pie ............................................................................................................................................................................ 15 Blue-Ribbon Apple Pie ........................................................................................................................................................................ 16 Almond Pie ........................................................................................................................................................................................... 16 Sweet Cheerity Pie .............................................................................................................................................................................. 16 French Silk Cheese Pie......................................................................................................................................................................... 17 Hazelnut Honey Pie ............................................................................................................................................................................. 17 So Easy Banana Caramel Pie ............................................................................................................................................................... 17 Quick Lemon Pie .................................................................................................................................................................................. 17 Banana Jonkanoo Pie .......................................................................................................................................................................... 18 Quick Cobbler Pie ................................................................................................................................................................................ 18 Dutch Apple Pie ................................................................................................................................................................................... 18 Blackberry Pie ...................................................................................................................................................................................... 18 Fresh Raspberry Cream Tart ............................................................................................................................................................... 18 Apple Tart ............................................................................................................................................................................................ 19

Apricot Tea Tart ................................................................................................................................................................................... 19 Apple-Almond Tart .............................................................................................................................................................................. 19 Summer Lemon Blueberry Tart .......................................................................................................................................................... 20 Fudge Brownie Tart ............................................................................................................................................................................. 20 Enchilada Pie ........................................................................................................................................................................................ 20 Tamale Pie............................................................................................................................................................................................ 21 Easter Ham Pie..................................................................................................................................................................................... 21 Chicken Pot Pie .................................................................................................................................................................................... 21 Rhubarb Pie ......................................................................................................................................................................................... 21 Lite N Easy Crust-less Pumpkin Pie .................................................................................................................................................. 22 Beef Potpie .......................................................................................................................................................................................... 22 Beef Pie ................................................................................................................................................................................................ 22 Savory Sweet Potato Pie ..................................................................................................................................................................... 22 Coconut Pinto Bean Pie....................................................................................................................................................................... 23 Plantain Tarts ....................................................................................................................................................................................... 23 Quick & Easy Pumpkin Pie .................................................................................................................................................................. 23 White Chocolate Almond Pecan Pie .................................................................................................................................................. 23 10-Min German Sweet Chocolate Cream Pie .................................................................................................................................... 23 Chocolate Cherry Cream Pie ............................................................................................................................................................... 23 Bavarian Chocolate Pie ....................................................................................................................................................................... 24 Black Bottom Pie ................................................................................................................................................................................. 24 Chocolate Cheese Pie .......................................................................................................................................................................... 24 Chocolate Crunch Pie .......................................................................................................................................................................... 24 Chocolate Mint Ice Cream Pie ............................................................................................................................................................ 24 Bourbon & Chocolate Pecan Pie ........................................................................................................................................................ 25 Chocolate Malt Shoppe Pie ................................................................................................................................................................ 25 Chocolate Chess Pie ............................................................................................................................................................................ 25 Chocolate Chip Almond Pie ................................................................................................................................................................ 25 Chocolate Cream Pie ........................................................................................................................................................................... 25 Chocolate Chip Pie .............................................................................................................................................................................. 25 Chocolate Eggnog Layer Pie................................................................................................................................................................ 26 Chocolate Dream Pie........................................................................................................................................................................... 26 German Chocolate Pie ........................................................................................................................................................................ 26 Impossible Chocolate Cream Pie ........................................................................................................................................................ 26 Chocolate Pie ....................................................................................................................................................................................... 26 Snicker Pie ............................................................................................................................................................................................ 27 Kentucky Derby Pie ............................................................................................................................................................................. 27 Pecan Pie .............................................................................................................................................................................................. 27 Light Chocolate Pie .............................................................................................................................................................................. 27 Millionaires Pie .................................................................................................................................................................................... 27 Toll House Pecan Chocolate Pie ......................................................................................................................................................... 28 Turtle Pie .............................................................................................................................................................................................. 28 Pie Crust/Pastry ........................................................................................................................................................................................ 28 Basic Pie Crust...................................................................................................................................................................................... 28 Flaky Pastry .......................................................................................................................................................................................... 28 Graham Cracker Crust ......................................................................................................................................................................... 29 Margarine Pastry ................................................................................................................................................................................. 29 Mealy Pastry ........................................................................................................................................................................................ 29 Blitz Puff ............................................................................................................................................................................................... 29 Pie Crust with Margarine & Lard ........................................................................................................................................................ 29 Sugar Pie Crust..................................................................................................................................................................................... 29 Oil Crust Pie ......................................................................................................................................................................................... 30 Never Fail Pie Crust ............................................................................................................................................................................. 30 Mostly Butter Pie Crust ....................................................................................................................................................................... 30 Nutty Chocolate Pie Dough ................................................................................................................................................................ 30

Apple Pie with Cheddar Cheese Crust

2 cup plus 1 tbsp flour 1 tsp (each) salt, sugar & cinnamon 1 cup butter, chilled & cubed cup iced water cup white cheddar cheese, grated cup yellow cheddar cheese, grated 2 tbsp brown sugar 4 tbsp butter, cubed 7-8 Granny Smith apples, cored & coarsely chopped Combine 2 cup flour, salt & sugar in a food processor. Add chilled butter; pulse until mixture reaches a coarse meal consistency. While processing, drizzle in ice water until a dough ball forms. Pour into a bowl; toss with cheeses. Pour onto plastic wrap; form dough into a ball. Wrap tightly & chill 1 hr. For a top crust, double the recipe. Toss apples with cinnamon, brown sugar & 1 Tbsp. flour until evenly coated. Pour mixture into pie crust; top with butter. If desired, place top crust on top of apples; crimp edges to seal. Slice air vents into the top crust. Bake at 350 degrees for about 45 min. Cover edges of crust with foil if they begin to brown too quickly. Allow to cool slightly before serving.

Apple Shortbread Pie

2 cup all-purpose flour cup white sugar tsp salt cup chilled butter, diced 2 egg yolks, beaten cup light brown sugar, packed 1 tbsp all-purpose flour tsp ground cinnamon tsp ground nutmeg 1 lb Golden Delicious apples - peeled, cored & cut into slices Preheat oven to 400F. Sift four, cup sugar & salt into a large bowl. Cut in butter until mixture resembles coarse crumbs. Fold in egg yolks. Remove of mixture, & set aside. Press remainder onto bottom & sides an 8 tart shell or pie pan. In a large bowl, combine apples, brown sugar, 1 tbsp flour, cinnamon & nutmeg. Place apples into crust, & sprinkle reserved crumb mixture evenly over top. Place pie on a baking sheet, & bake in preheated oven for 15 min. Reduce heat to 350F & continue baking 20 min, or until top is golden brown & filling is bubbling.

Crunchy Carmel Apple Pie

1 9 pastry crust for a deep-dish pie cup sugar 3 tbsp all-purpose flour tsp salt 1 tsp cinnamon, ground cup caramel topping 6 cup apples*, thinly sliced peeled cup pecans, chopped Crumb Topping: 1 cup brown sugar, packed cup all-purpose flour cup quick cooking rolled oats cup butter Crumb Topping: Stir together brown sugar, flour, rolled oats. Cut in cup butter until topping is like course crumbs. Set aside. Pie: In a large mixing bowl, stir together the sugar, flour, cinnamon & salt. Add apple slices & gently toss until coated. Transfer apple mixture to the pie shell. Sprinkle crumb topping over apple mixture. Place pie on a cookie sheet so the drippings don't drop into your oven. Cover edges of pie with aluminum foil. Bake in a preheated 375F oven for 25 min. Then remove foil & put back in for another 25-30 min without foil. Remove from oven. Sprinkle with chopped pecans then drizzle with caramel on top. Cool on a wire rack.

Green Grape-Apple Pie

1 9" pie shell w/top crust unbaked 2 cup seedless grapes 3 cup apples, sliced 1 cup sugar tsp cardamom, ground tsp cinnamon 1 tsp salt 2 tbsp butter 3 tbsp quick cooking tapioca Preheat oven to 425F. Combine grapes, apples, sugar, tapioca, spices, & salt. Turn into unbaked pie shell, dot with butter. Cover w/top crust, flute edges, vent top &bake for 50-60 min.

Caramel Apple Pie

Pastry: 2 cup flour tsp salt 12 cup oil 5 tbsp water Filling: 6 granny Smith apple cup flour cup caramel sauce tsp cinnamon Pastry: Combine flour & salt. Mix together water & oil, add to flour stirring with a fork. Roll out pastry between pieces of waxed paper. Filling: Peel & thinly slice apples. Add flour to apples & place in pie shell. Pour Caramel Sauce over apples. Sprinkle with cinnamon. Cover with top pastry & bake at 420F for 15 min. Reduce temp to 350F & continue baking until golden brown.

Apple Pecan Pie

1 9" pie shell, unbaked filling tsp salt 6 cup apples, peeled & sliced 2 tbsp flour cup light brown sugar tsp nutmeg cup granulated sugar 1 tbsp butter 1 tbsp lemon juice tsp cinnamon Topping: cup light brown sugar cup flour cup pecans, chopped 2 tbsp butter Preheat oven to 425 Degrees Steam the apple slices in 1 or 2 tbsp water in a covered saucepan for 5 min. Remove from heat & add the sugars, salt, flour, nutmeg, cinnamon, lemon juice & butter. Mix well & turn into unbaked pie shell. Topping: blend sugar, flour & butter. Sprinkle on top of pie. Sprinkle nuts over topping. Cover top of pie with foil & bake at 425F for 15 min, then reduce oven heat to 375F. Remove foil & bake for 30 to 40 min longer.

Upside-Down Apple Pecan Pie

4 tbsp butter cup pecans 1 lemon, juice 1 tbsp flour tsp salt cup brown sugar 6 cup apples, sliced 1 cup white sugar cup brown sugar, rmly packed tsp nutmeg Pie Crust: 1 cup lard water 2 cup flour 1 tsp salt 1 tbsp vinegar 1 egg Cut lard into the flour & salt mixture. Beat one egg in a cup & add 1 tbsp of vinegar & finish up with water to cup. Add egg mixture to the flour mixture & form into a ball to be rolled out. In a 9 or 10" pie plate spread evenly butter & brown sugar which have been combined. Arrange pecan halves in design, pressing into the sugar. Roll out & cover with plain pastry made as above. Trim pastry leaving " hanging over all around. Filling: Combine all dry ingredients apples & lemon juice. Pile on pastry, leveling as much as possible. Cover filling with second crust. Fold bottom crust over top crust wetting edge of top as you go. Flute edges & prick top crust. Bake at 450F for 10 min. Reduce heat to 350F & bake 30-45 min longer. When syrup in pan stops bubbling, place serving plate over pie & invert. Remove pie plate. Serve with vanilla ice cream.

Pecan Pie
3 eggs, beaten 1 cup sugar 1 cup light/dark corn syrup 1 tsp vanilla 2 tbsp margarine, melted 1 tbsp Tennessee whiskey 1 9 pastry shell, unbaked 1 cup pecans, whole In bowl, stir together first 6 ingredients until well blended. Stir in nuts. Pour into pastry shell. Bake at 350 for 50 to 55 min. Cool before serving.

Apple Custard Pie

cup sugar 1 9" pie shell, unbaked 3 tbsp sugar tsp salt cup half & half tsp cinnamon 6 cup tart apple, peeled & sliced Preheat oven to 350F. Arrange apples in unbaked pie shell. Combine sugar, flour salt & cream & mix well. Pour over apples. Sprinkle with cinnamon. Cover with a square of aluminum foil. Bake 1 hr. Remove foil & bake 15 min longer, or until apples are done.

Apple Pie Grand Champion

Crust: 1 cup shortening, (chilled) 2 cup flour cup ice water 1 tsp salt Filling: 1 cup sugar, plus 2 tbsp divided 4 tbsp flour, divided 2 tsp cinnamon 1 dash nutmeg 2 tbsp butter milk extra sugar for top of pie 7 lg. Graven stein apples, peeled & cored cut into medium-thin, slices Crust: Sift flour with salt. Using a pastry blender, add half the shortening to the flour mixture & cut in until crumbly. Add remaining shortening, cutting in until mixture looks like small peas. Add 1 tbsp ice water to flour mixture & mix. Repeat with additional water until all flour is thoroughly moistened. Form into a ball. Divide ball in half. Wrap each half in wax paper & chill in refrigerator. When chilled, roll out bottom crust & line pie plate with it. Filling: Preheat oven to 400F. In a small bowl, combine 2 tbsp sugar & 2 tbsp flour. Spread this mixture on bottom crust to absorb liquid. Combine remaining sugar, flour, cinnamon & nutmeg in a bowl & mix well. Pour sugar mixture over sliced apples & mix well. Pour apples into pie crust. Dot with small chunks of butter. Roll out top crust & place on top of apples. Crimp edges & make 5 (1 long) slits on top of pie crust. Brush top crust lightly with milk. Sprinkle with sugar. Bake for 5 min. Then reduce heat to 350F & bake for 1 hr. Note: It's best to chill all crust ingredients, including bowl, fork, flour & shortening.

Apple Pie
Pie Crust: 6 tbsp solid vegetable shortening cold 1 tsp salt 2 cup all-purpose flour, sifted 6 tbsp unsalted butter, cold Filling: 1 tbsp butter 1 tsp cinnamon, ground 1 cup white sugar 3 tbsp all-purpose flour tsp nutmeg cup brown sugar 7-8 McIntosh apples Crust: Place the flour & salt in a large bowl. Cut the butter & shortening into small pieces & add it to the flour. Blend the mixture until it resembles coarse crumbs. Add water slowly & stir to combine. Gather mixture into a ball & refrigerate at least one hr. Divide dough into two pieces to fit a nine pie pan. Press onto bottom of pan, letting edges hand over the side of pan. Trim off excess dough. With a fork, pierce the bottom of the pan. Filling: Sprinkle brown sugar over bottom of crust. Combine the sugar, spices, & flour in a small bowl & mix completely. Place half the apples in the pie pan. Sprinkle half the sugar mixture over the apples. Add remaining apples, then cover with remaining sugar mixture. Dot the filling with butter & cover the filling with the remaining dough. With a pastry brush, brush milk over the top of the crust. Sprinkle with sugar. Cut three vents on the top crust. Place pie in a preheated oven at 375 for 55 min. Cool on a rack & sprinkle with additional sugar.

Polynesian Sunshine Pie

1 can mandarin oranges, drained 8oz whipped topping 1 6oz Graham Crackers crust cup ake coconut, toasted 1 banana sliced 1tsp vanilla extract 6oz cream cheese, softened cup apricot jam, melted 1 can tropical fruit salad, drained Place half of oranges in crust, top with half of banana slices, set aside. Beat cheese, 2tbsp orange syrup & vanilla. Stir in cup coconut & spread over fruit in crust & refrigerate for 1hr. Arrange fruit salad, banana slices & oranges over filling, drizzle with jam & sprinkle with remaining coconut.

Orange Meringue Pie

1cup sugar for meringue: 3 tbsp cornstarch 2 egg whites 1 cup orange juice sugar 2tbsp butter Combine sugar & cornstarch in a sauce pan, gradually stir in orange juice. Cook over moderate heat until mixture thickens. Beat for 2min, remove from heat & stir until smooth, add butter. Pour into baked pie dish. Make meringue. Cover orange mixture with meringue & bake at 400oF until peaks of meringue are lightly browned.

Coconut Cream Pie

4oz shortening 1tsp vanilla cup sugar cup shredded coconut 3tbsp cornstarch 2 eggs 2cup milk 2tbsp butter For Meringue: 2 egg whites sugar Make pastry, line pie dish, prick well & bake well at 220oC. Mix sugar, cornstarch, & salt in sauce pan. Pour in milk, place on moderate flame & cook til thick. Remove from flame & mix in butter & vanilla. Fold in coconut & fill pie shell. Whisk egg whites for meringue, add sugar & use to top pie. Bake at 130oC until set. Decorate with colored shredded coconut.

Mini Custard Fruit Tarts

6 prepared single serving graham crackers crusts cup water 1pkg. vanilla pudding & pie filling mix 12floz evaporated low fat milk 1tsp grated lemon peel mint leaves Sliced fresh strawberries, kiwi fruit, blueberries, raspberries Combine pudding mix & water in small saucepan. Add milk & lemon peel, stir until smooth. Cook over medium low heat, stirring constantly until mixture comes to a boil & thickens. Pour into crusts, refrigerate for 1 hr or until set. Top with fruit & mint leaves before serving.

Creamy Chocolate Pie

1 cup condensed milk tsp salt 1cup cream cup water 1 9 baked pastry shell 2 egg yolks cup cocoa powder 1tsp vanilla essence In saucepan, cook milk, salt & cocoa til thick & bubbly (5-10min). Add water & yolks. Cook until mixture is thick & bubbly again. Remove from heat, add vanilla. Pour into bowl & chill thoroughly. Whip cream & chill until ready to use. Beat chocolate mixture until smooth & add 1cup whipped cream. Pour mixture into pie shell & chill til set. 1 hr before serving cover with remaining whipped cream.

Strawberry & Chocolate Pie

1 6oz pkg. semisweet chocolate pieces 3 tbsp honey 1 8oz pkg. cream cheese, softened 1 9 baked pastry shell 4 cup fresh whole strawberries, stems & caps removed In a saucepan melt the 6oz chocolate, cool. Ina bowl heat cream cheese till softened. Gradually beat in melted chocolate & honey. Spread mixture in pastry shell. Cover; chill pie 1-2 hr. Place berries atop pie. Drizzle with melted chocolate if desired.

Macadamia Nut Pie

Pastry: 2-3 tbsp cold water 1 cup flour tsp salt cup shortening 1 tbsp vinegar Filling: 1 cup macadamia nuts, halved 3 eggs tsp salt cup sugar 1 cup maple syrup 5 tbsp butter, melted 1 tsp vanilla Pastry: Stir together flour & salt, cut in shortening with fork. Stir in vinegar & cold water until pastry forms a ball. Roll out on floured surface. Place into a 9" pie pan & flute edges. Filling: Slightly beat 3 eggs. With a wire whisk, mix in salt & sugar; stir in maple syrup. Add melted butter & vanilla, stir mixture. Add macadamia nuts. Pour into pie crust & cover edge of pastry with foil. Bake at 350F for 25 min. Remove foil & bake an additional 25 min.

Honey Pecan Pie

Crust: cup large apple 1 cup flour 2 tbsp ice water tsp salt Filling: 3 eggs 1 cup honey 1 tbsp butter, melted & cooked tsp salt 1 cup pecans, coarsely chopped 1 tsp vanilla Crust: Combine flour & salt. Cut in lard until crumbly. Add water & stir with a fork until all flour is moistened & will hold together. Roll out dough, place in pie pan, & trim & flute edges. Filling: Beat eggs. Beat in honey, vanilla, melted butter, & salt. Add nuts. Bake at 400F for the first 10 min, then reduce heat to 300F & bake for 20 min. Reduce heat again to 250F & bake for 10 min (should be baked for a total of 35-40 min or until knife inserted near center comes out clean).

Lemon Lovers Pie

Crumb Crust: cup butter/margarine, softened 1 cup flour cup pecans, chopped cup brown sugar Filling: 3 egg yolks, slightly beaten 1 cup sugar 3 tbsp cornstarch cup butter/margarine 3 tbsp lemon peel cup lemon juice 1 cup milk cup whipping cream 1 cup sour cream 2 tbsp powdered sugar 1 tsp vanilla Combine sugar, cornstarch, lemon peel, butter, lemon juice, milk & egg yolks. Cook over medium heat, stirring constantly until thick. Cover & cool. Fold in the sour cream & pour into crumb crust. Chill for at least 2 hr. Whip cream & fold in the powdered sugar & vanilla. Serve pie with generous doll-ups of whipped cream. Crumb Crust: Put the ingredients in a 9x13 pan in the oven to brown the mixture at 350F. Stir every 8 min to brown evenly, set aside to cool while preparing filling.

Lemon Meringue Pie with Never Fail Meringue

Filling: 2 tsp lemon rind, grated 1 cup sugar cup cornstarch 1 cup hot water 3 lg. egg yolks 3 tbsp butter/margarine cup lemon juice Never Fail Meringue: 3 lg. egg whites, room temp 1 tbsp cornstarch 1 tbsp cold water cup hot water 6 tbsp sugar tsp vanilla 1 pinch salt Basic Flaky Pastry: 2 cup flour, stirred 1 tsp salt cup shortening, chilled 1 tbsp sugar 1 tbsp cold lemon juice 5-7 tbsp cold water Filling: In saucepan mix sugar, cornstarch & hot water. Cook stirring constantly until mixture thickens & boils. Boil 1 min continuing to stir. Slowly stir some of hot mixture into egg yolks that have been slightly beaten. Add the egg yolk mixture to the hot mixture in saucepan. Heat one min longer & continue to stir. Remove from heat & blend in butter, lemon juice & grated lemon rind. Pour lemon mixture into a 9" or 10" baked pastry shell & cover with Never Fail Meringue. Meringue: In small saucepan blend cornstarch with cold water & stir in hot water. Bring to a boil or until liquid is clear; Set aside to cool. Beat egg whites until frothy; add salt & sugar 1 tbsp at a time, beating constantly. When almost stiff enough add cornstarch mixture & vanilla. Beat until stiff & spread on pie. Bake at 350F for 20-25 min or until lightly browned. May be put in ice box when pie is completely cool. Basic Pastry: (double crust) Stir together the flour, salt & sugar. Cut in shortening. Sprinkle 1 tbsp of the liquid over part of mixture. Gently toss with fork, push to one side of bowl. Sprinkle 2nd tbsp of liquid over dry part, mix lightly & push to moistened side of bowl. Repeat until all is moisten. Gather up with fingers & form into two flat discs.

Fresh Grapefruit Pie

1 9 " graham cracker crust 1 cup sugar 1 cup grapefruit sections 1 unflavored gelatin cup cold water 1 cup heavy cream 2 tbsp powdered sugar tsp vanilla extract Reserve 4 whole grapefruit sections & cut remaining sections into small pieces. Be careful to save the juice. Combine fruit, juice & sugar in a bowl. Let stand 5 min. Drain, reserving 1 cup of juice. Bring juice to a simmer. Sprinkle gelatin over cold water to soften, then add to hot juice & stir until dissolved. Chill in icebox until mixture is slightly thicker than consistency of unbeaten egg whites. Beat cream with powdered sugar & vanilla until stiff. Fold whipped cream & fruit into gelatin mixture. Turn into pie shell & decorate with reserved grapefruit sections & a sprinkling of graham cracker crumbs. Chill thoroughly before serving.

Strawberry Cream Pie

1 8/9 baked pie shell cup sugar cup flour tsp salt 2 cup milk, scalded 2 eggs, separated 1 qt fresh strawberries, hulled & sliced 2 tbsp butter 1 cup confectioners' sugar 1 tsp vanilla extract Mix sugar, flour, & salt together & dissolve with some of the hot milk. Gradually blend with the rest of the hot milk. Cook over low heat until mixture thickens, stirring constantly. Beat egg yolks in a bowl. Stir a small amount of hot mixture into egg yolks; stir warmed egg yolks into hot mixture. Cook over low heat for 1 min longer. Remove from heat & stir in butter & vanilla. Let cool. Reserve 1 cup of strawberries. Place remaining strawberries in pie shell. Spread cooled custard over top. Beat egg whites & confectioners' sugar, a little at a time, until stiff. Fold in reserved berries. Spread over top of pie. Refrigerate until ready to serve.

Country Three Berry Pie

2 cup all-purpose flour 1 tsp salt 1 tbsp lemon juice 1tbsp water Filling: 3 tbsp lemon juice 1 cup sugar 1 dash salt 2 tbsp butter, cut into small tsp cinnamon cup butter flavored shortening chilled cup quick-cooking tapioca 2 cup strawberries 1 cup blueberries 1 cup raspberries Pie crust: In a large mixing bowl, combine flour & salt. Cut in half of the shortening until the mixture resembles coarse crumbs. Cut in the remaining shortening until the mixture is the size of peas. Mix the lemon juice with the water. Sprinkle liquid over mixture & toss gently until all is moistened. Knead pastry lightly & quickly with fingertips until the pastry clears the bowl. Divide & form into 2 flat rounds & wrap in plastic. Chill for 30 min. Pie filling: Combine all berries in a large bowl. Sprinkle the lemon juice over the berries. Sprinkle the tapioca over the berries & toss gently to coat evenly. Let sit for 15 min. Combine the sugar, salt, & cinnamon. Stir the butter into the berries. Toss sugar mixture with berries. On a floured surface roll out one round of chilled pastry & place in pie pan. Roll out second round of pastry to form a lattice top crust. Place filling evenly in pie shell & cover with lattice strips. Seal & flute edges. Lightly sprinkle top with sugar, if desired. Cover edge with foil. Bake in preheated 425 degree oven for 20 min. Reduce heat to 375F & bake 30 more min. Remove foil the last 15 min. Cool pie on wire rack.

English Walnut Toffee Pie

1 cup light corn syrup tsp salt 1 cup walnuts, broken 1 tsp vanilla cup margarine, melted 1 cup dark brown sugar 3 eggs, slightly beaten Pie Crust: 1 cup our 1 tsp salt cup salad oil 3 tbsp milk English Toffee: 3 tbsp water 1 cup sugar lb butter Filling: Mix all ingredients. Pour into 9" unbaked pie shell. Top with crushed toffee after the pie is baked. Bake 45 min in 350F oven. Pie Crust: Place dough between 2 sheets of waxed paper. Roll out gently until circle reaches edge of paper. Carefully peel off paper. Gently ease & fit pastry into pan. Flute edges with fork. Toffee: Place ingredients in quart saucepan. Heat until butter has melted, stirring constantly. Cook & stir for 10 min or until mixture bubbles up thick & turns amber in color. Or using a candy thermometer, it should read 320F at this point. Add one tsp vanilla, pour into a thin layer in buttered pan. When cool break into pies. This pie may be topped with whipped cream if desired. It will make 8 servings.

Prize Pecan Pie

1 cup dark brown sugar, firmly packed 3 lg. eggs 2 tbsp butter/margarine melted 1 cup light corn syrup 1 cup pecans, coarsely chopped 1 tsp vanilla extract 1 9 pie shell, unbaked 1 tbsp bourbon Preheat oven to 350F. Beat eggs slightly in a medium bowl. Add sugar, syrup, melted butter, vanilla & bourbon. Stir until well blended. Stir in pecans & pour into an unbaked pie shell. Cover the edge of the pie with foil to prevent overbrowning. Bake 25 min, remove foil & continue to bake another 25-30 min, or until a knife inserted halfway between the center & edge comes out clean.

Raspberry Chiffon Pie

Almond-Graham Crust: 1 cup graham cracker crumbs 3 tbsp sugar cup almonds, ground 3 tbsp butter, softened Filling: 1 crumb crust 2 tbsp sugar 10 oz frozen red raspberries thawed 2 tbsp lemon juice 3 oz raspberry flavored gelatin 2 egg whites 1 cup whipping cream cup sugar Crust: Mix all ingredients well. Press on bottom & sides of a 9" pie plate. Bake in a 400F oven for 8-10 min or until golden brown. Cool completely. Filling: Drain thawed red raspberries, reserving the syrup. Add enough water to the reserved raspberry syrup to measure 1 cup liquid. In a small saucepan, combine raspberry gelatin & the 2 tbsp sugar. Stir in the 1 cup berry liquid & lemon juice. Heat mixture, stirring constantly, till sugar & gelatin dissolve. Cool. Stir the cooled gelatin mixture into the drained raspberries. Chill gelatin mixture to the consistency of corn syrup, stirring occasionally. Immediately beat egg whites till soft peaks form. Gradually add cup sugar, beating till stiff peaks form. When gelatin is the consistency of unbeaten egg whites (partially set), fold in stiff beaten egg whites. Whip cream till soft peaks form. Fold into gelatin mixture. Chill till mixture mounds when spooned. Turn gelatin whipped mixture into crumb crust. Chill several hr or overnight. Garnish if desired.

Road to Ruin Pie

Pastry: 2 cup flour tsp salt cup buUer avored shortening 5-7 tbsp ice water Filling: 1 cup sugar cup flour 2 eggs well beaten 1tbsp butter melted 1 cup semisweet chocolate chips cup coconut 1 tsp vanilla extract cup pecan pieces Pastry: Cut shortening into flour & salt with a pastry blender until it resembles course crumbs. Pour in ice water while tossing flour mixture with a fork. Turn out & form into two balls. Cover & refrigerate. Filling: Preheat oven to 350F. Mix together sugar, flour, eggs & butter. Beat on low speed of mixer until smooth. Add chocolate chips, coconut, vanilla & pecans, stir by hand, mix well. Roll out one portion of pastry, fit & trim as desired into a 10" pie plate. Cover 2nd portion of pastry & freeze for later use. Pour filling into prepared pastry shell. Bake for 40 min or until set. Remove from oven & cool completely. Serve alone or with whipped topping.

Strawberry Cream Pie

1 8/9 baked pie shell cup sugar cup flour tsp salt 2 cup milk, scalded 2 eggs, separated 1 qt fresh strawberries, hulled & sliced 2 tbsp butter 1 cup confectioners' sugar 1 tsp vanilla extract Mix sugar, flour, & salt together & dissolve with some of the hot milk. Gradually blend with the rest of the hot milk. Cook over low heat until mixture thickens, stirring constantly. Beat egg yolks in a bowl. Stir a small amount of hot mixture into egg yolks; stir warmed egg yolks into hot mixture. Cook over low heat for 1 min longer. Remove from heat & stir in butter & vanilla. Let cool. Reserve 1 cup of strawberries. Place remaining strawberries in pie shell. Spread cooled custard over top. Beat egg whites & confectioners' sugar, a little at a time, until stiff. Fold in reserved berries. Spread over top of pie. Refrigerate until ready to serve.

Simply Oregon Blueberry Pie

Filling: 4 cup fresh Hursts blueberries cup rhubarb juice 1 tbsp sugar cup granulated sugar 1 tbsp milk 3 tbsp cornstarch 1 tbsp butter Pastry: 2 cup all-purpose flour 1 tsp salt cup shortening 3 tbsp water 2 tbsp milk Filling: Combine sugar & cornstarch. Mix well. Stir into blueberries & rhubarb juice in a large bowl. Cook in microwave or on stove top until bubbly & thick. Set aside & prepare pastry. Pastry: In a large bowl, blend salt & flour. Cut in shortening with a pastry blender until it resembles coarse meal. Stir water into flour a little at a time, using only as much as you need to make a ball when the dough is gently pressed together. Divide dough, roll one part in a circle large enough to fit a 9 pie plate. Place plate, trim. Roll remaining dough into a circle 1 larger than pie plate. Place filling on bottom crust, dot with 1 tbsp butter, cut decorative design in top crust, place on filling. Seal edges & make decorative edge. Brush top with milk, sprinkle with sugar for sparkle. Bake 20 min at 425F or until golden brown.

Alaskan Snow Pie

1 chocolate graham cracker crust 1st Layer: cup heavy cream, whipped 4 oz cream cheese, softened cup powdered sugar nd 2 Layer: cup light brown sugar, plus 2 tbsp 4 oz cream cheese 1 tsp vanilla extract 1 egg separated cup heavy cream, whipped 1 dash salt 3 oz chocolate chips tsp nutmeg 1st layer: Blend cream cheese & sugar together, then fold in whipped cream. Spread evenly on bottom of chilled pie shell. 2nd layer: Melt chocolate chips over hot water or in microwave & set aside to cool for 10 min. Blend cream cheese, cup brown sugar & vanilla. Beat in egg yolk & chocolate. Beat egg white until stiff (not dry) & gradually beat in 2 tbsp brown sugar & dash of salt. Fold into chocolate mixture. Fold in whipped cream. Spread evenly over first layer of pie. Sprinkle w/nutmeg. Cool overnight to set.

New England Maple Apple Pie

Pastry: tsp salt 2-3 tbsp cold water cup plus 1 tbsp shortening 1 cup flour, sifted Filling: cup + 2 tbsp flour, un-sifted cup nuts, chopped cup pure maple syrup cup margarine, cold 2 tbsp margarine, melted 1 tsp cinnamon, ground 2 lb all purpose apples, cored, peeled & thinly sliced cup brown sugar, firmly packed Pastry: Measure flour & salt into bowl. Cut in shortening thoroughly. Sprinkle in water, 1 tbsp at a time, mixing until all flour is moistened & dough almost cleans side of bowl. Gather dough into ball, shape into flattened round on lightly floured cloth covered board. With floured stockinet covered rolling pin, roll dough 2" larger than inverted pie pan. Fold pastry into quarters, unfold & ease into pan. Filling: Place rack in lowest position in oven, preheat oven to 400F. In large bowl, combine apples & 2 tbsp flour. Combine syrup & melted margarine. Pour over apples, mix well. Turn into pastry shell. In medium bowl, combine remaining cup flour, sugar & cinnamon, cut in cold margarine until crumbly. Add nuts; sprinkle over apples. Bake 10 min. Reduce oven temperature to 375F. Bake 35 min longer or until golden brown. Cool slightly.

Angel Pie
Meringue Crust: tsp cream of tartar 4 egg whites 1 cup sugar Filling: 1 lg. lemon, grated rind 4 egg yolks 3 tbsp lemon juice 3 tbsp hot water pt heavy cream/1 large container Cool Whip cup sugar Crust: Preheat oven to 275F. Beat Egg whites until firm. Add cream of tartar & continue beating. Gradually add sugar & beat until egg whites are stiff. Grease a deep 10" pie pan w/butter. Pour in meringue mixture & spread to edges. Bake 20 min at 275, then raise oven heat to 300F & bake 40 min longer. Remove & let cool. Filling: Combine egg yolks, lemon rind, lemon juice, water & sugar in top of a double boiler. Cook over simmering water, stirring frequently, until thick. Let cool. Whip cream until stiff & combine all but of it w/lemon filling. Mix well. Pour into meringue crust, spreading evenly. Cover w/remaining whipped cream. Refrigerate for several hr before serving. The meringue shrinks & cracks while cooling, the pie keeps well.

Apricot Pie 1
1 9" pie shell, unbaked Filling: 2 cup dried apricots, diced 1 cup water 1 cup sugar 3 tbsp flour 3 egg yolks, beaten tsp salt 2 tbsp butter 2 bananas Meringue: tsp cream of tartar 3 egg whites tsp vanilla extract 6 tbsp sugar Combine apricots & water in a saucepan. Bring to a boil, reduce heat, cover & simmer 10 min or until tender. Combine the sugar, flour & salt; stir into apricots. Bring to a boil & cook 2 min, stirring constantly or use a double boiler. Stir some of the hot mixture into the beaten egg yolks, then return warmed egg yolks to hot mixture & cook for a few min until thickened. Remove from heat, stir in butter & allow to cool. Preheat oven to 350F. Slice bananas & arrange in bottom of pie shell. Top with apricot mixture. Meringue: Whip egg whites until frothy. Beat in cream of tartar & continue beating until peaks start to form. Beat in sugar, 1 tbsp at a time, then beat in vanilla. Spread meringue over filling, sealing to edge of pastry. Bake for 10-15 min, until meringue is golden brown.

Banana Cream Pie

2 cup flour, sifted salt 1 cup shortening 4-6 tbsp ice water Banana Cream Filling: cup our cup sugar tsp salt 2 cup milk 3 egg yolks, beaten tsp vanilla 2 tbsp butter or margarine 2-3 bananas Sift flour & salt together & cut in shortening. Add water, sprinkling in a little at a time until the pastry holds together. Press lightly into a solid mass. Roll out on a floured board & line pie tin. Prick bottom of pastry & bake shell. Prepare banana cream filling. Pour into baked pastry shell. Top with meringue. Bake in oven 400F for about 5 min. Banana Cream Filling: Mix flour, sugar & salt in saucepan. Stir in milk, cook over low flame until thick, stirring constantly. Add egg yolks slowly. Add banana puree. Stir well. Cook 2 min. Add butter Cool & add vanilla. Pour into pastry shell.

Blackberry Jam Pie

Filling: 3 egg yolks 1 tsp vanilla extract cup sugar 1 cup blackberry jam 2 tbsp flour 1 cup buttermilk Meringue: 2 egg whites tsp cream of tartar 4 tbsp powdered sugar tsp vanilla extract Reheat oven to 350F. Combine all filling ingredients in top of a double boiler. Cook, stirring, over hot water until mixture thickens to custard consistency. Remove from heat & beat with wooden spoon until slightly cooled. Meringue: Whip egg whites until frothy. Beat in cream of tartar & continue beating until peaks start to form. Beat in powdered sugar 1 tbsp at a time, then beat in vanilla. Pour custard filling into baked pie shell. Cover w/meringue. Bake for 10-15 min.

Blum's Coffee Toffee Pie

1 pie shell, preferably chocolate pie shell Filling: 1 butter, softened 2 tsp instant coffee powder cup sugar 1oz unsweetened chocolate, melted 2 eggs Topping: 1 cup heavy cream, chilled 6 tbsp powdered sugar 1 tbsp coffee powder, instant chocolate curls, optional Filling: With electric mixer, beat butter in a large bowl until light & fluffy. Gradually add the sugar, beating on high speed. Beat in instant coffee & melted chocolate. Add eggs, one at a time, beating on high speed 5 min after each egg. Spread filling evenly in cooled pie shell. Cover & refrigerate at least 6 hr before serving. Topping: With electric mixer, beat cream, powdered sugar & instant coffee in a large bowl until stiff peaks form. Drop dollops of cream around edges of pie. Arrange a few chocolate curls in center. Refrigerate at least 2 hr before serving.

Very Berry Surprise Pie

cup strawberry preserves - cup granulated sugar cup quick-cooking tapioca 1 tsp orange peel, grated tsp cinnamon, ground tsp allspice, ground 4 cup fresh strawberries, sliced tsp salt 2 cup fresh blueberries 2 cup all-purpose flour cup shortening 6-7 tbsp cold water 1 egg white, slightly beaten 1 tbsp water cup toasted nuts, chopped 2 tbsp butter, cut up Coarse sugar (optional) ice cream (optional) In a large bowl stir preserves, sugar, tapioca, orange peel, cinnamon, & allspice. Add berries; toss gently. Let stand for 15 min, stirring occasionally. Meanwhile, in a large bowl combine flour & salt. Using pastry blender cut in shortening until pieces are pea size. Sprinkle 1 tbsp cold water over part of the mixture; gently toss with a fork. Push moistened dough to side of bowl. Repeat, using 1 tbsp cold water at a time, until all the dough is moistened. Divide dough in half; form each half into a ball. On lightly floured surface, flatten one of the balls. Roll from center to edge into a 12 circle. Wrap pastry circle around rolling pin; unroll into a 9 pie plate. In a small bowl stir together egg white & water; brush onto pastry in pie plate. Sprinkle nuts onto bottom of pastry. Spoon fruit mixture into pastry-lined pie plate. Dot with butter. Trim pastry beyond edge of pie plate. Roll remaining dough to a 12 circle; cut slits in pastry. Place pastry over filling; trim beyond edge of pie plate. Fold top pastry under bottom pastry. Crimp edge. If desired, sprinkle with coarse sugar. Place pie on cookie sheet. To prevent overbrowning, cover edge of pie with metal piecrust shield or foil. Bake in a 375 degree F oven for 25 min. Remove shield or foil. Bake for 25 to 30 min more or until top is golden. If desired, serve pie warm with ice cream.

California Almond Pie

1 9" pie shell, unbaked 2 tbsp cake flour cup light brown sugar 3 tbsp butter 1 cup light corn syrup tsp salt tsp almond extract 1 tsp vanilla extract 1 cup almonds, sliced 3 eggs Preheat oven to 350F. Mix brown sugar & flour in a saucepan. Add corn syrup, butter & salt & warm over low heat just until butter melts. Beat eggs w/vanilla & almond extracts. Add to sugar mixture & stir. Turn into unbaked 9"

Pat's Strawberry Pie

1 9" pie shell with top crust unbaked 1 qt strawberries 1 cup sugar 1 tbsp sugar 3 tbsp quick cooking tapioca 2 tbsp butter Preheat oven to 450F. Remove stems from berries & slice them in half or thirds, depending on size. Mix berries with 1 cup sugar & tapioca. Pour into unbaked pie shell. Dot with butter. Cover with top crust, flute edges, & vent top. Sprinkle top crust with 1 tbsp sugar & bake at 450F for 10 min, then lower oven heat to 350F & bake for 30 min longer or until light brown.

Chocolate Mousse Malt Ball Pie

Wafer Crust: 1 cup finely vanilla wafers crushed cup toasted pecans, chopped cup buUer, (melted) Filling & Topping: cup powdered sugar cup light brown sugar, rmly packed 3 tbsp corn starch cup malted milk powder 1 cup milk 6 oz semi-sweet chocolate chips tbsp salt 1 cup malt balls, crushed 1 tsp vanilla 1 cup whipping cream 1 tsp vanilla cup powdered sugar 1 cup whipping cream Wafer Crust: Finely crush vanilla wafers. Add melted butter & pecans. Mix well. Press mixture evenly onto bottom & sides of a 9" or 9.5" pie plate. Bake at 375F for 10 min or till edges are golden brown. Cool completely before filling. In a medium saucepan, combine brown sugar, cornstarch, salt & malted milk; mix well. Slowly add milk & cook over medium heat until mixture boils & thickens; using a wire whisk, stir constantly. Remove from heat; stir in chocolate chips & vanilla until mixture is smooth. Refrigerate about 25 min or until cool. In another bowl, beat 1 cup whipping cream until soft peaks form. Add the powdered sugar, beating until stiff peaks form. Fold whipped cream into cooled chocolate mixture. Stir in cup of the chopped malt balls (reserving the other -cup for garnish). Pour into cooled piecrust. In a small bowl, beat 1 cup whipping cream until soft peaks form. Add the powdered sugar ad vanilla until stiff peaks form. spread over pie filling. Sprinkle with reserved crushed malt balls Refrigerate for at least 2 hr or until firm. Store in refrigerator.

Fresh Blackberry Pie

1 9" pie shell with top crust unbaked 1 cup sugar 5 tbsp flour tsp cinnamon tsp salt 2 tbsp butter 4 cup blackberries, fresh Preheat oven to 425F. Mix sugar, flour, cinnamon & salt together & carefully blend through the berries. Pour berries into unbaked pie shell, dot with butter. Cover with top crust, flute edges & vent top. Bake at 425F for 15 min, then reduce oven heat to 350F & bake for 30 min longer, or until golden brown.

Blue-Ribbon Apple Pie

Crust: cup chilled butter/margarine, cut into small pieces tsp salt cup vegetable shortening 2 cup all-purpose flour tsp cider vinegar 5-7 tbsp ice water Filling: 2 cup tart apples, thinly sliced peeled 1 tbsp fresh lemon juice 2 cup all-purpose apple, thinly sliced peeled cup granulated sugar 1 cup firm baking apple, thinly sliced peeled cup brown sugar, packed 1 cup tender apple such, thinly sliced 3 tbsp all-purpose flour tsp cinnamon, ground tsp salt 2 tsp fat-free milk cooking spray 1 tbsp granulated sugar Crust: lightly spoon 2 cup flour into dry measuring cup; level with a knife. Combine with tsp salt in a bowl; cut in butter & shortening with a pastry blender or 2 knives until mixture resembles coarse meal. Add vinegar & enough ice water, 1 tbsp at a time, tossing with a fork until dough is moist. Divide dough in half. Gently press each dough half into a 4 circle on heavyduty plastic wrap, & cover with additional plastic wrap. Roll one half of dough, still covered, into a 12 circle; chill. Roll other half of dough, still covered, into an 11 circle; chill. Preheat oven to 450F. Filling: combine apples & lemon juice in a large bowl. Combine cup granulated sugar, brown sugar, 3 tbsp flour, cinnamon, & tsp salt. Sprinkle over apple mixture, tossing well to combine. Remove 1 sheet of plastic wrap from the 12 circle; fit dough, plastic-wrap side up, into a 9 pie plate coated with cooking spray, allowing dough to extend over edge of plate. Remove top sheet of plastic wrap. Spoon apple mixture into crust. Remove 1 sheet of plastic wrap from the 11 circle, & place dough, plastic-wrap side up, on top of apple mixture. Remove top sheet of plastic wrap. Press edges of dough together; fold edges under, & flute. Cut 6 (1) slits into top of pastry using a sharp knife. Brush top & edges of pie with milk; sprinkle with 1 tbsp granulated sugar. Place pie on a baking sheet; bake at 450F for 15 min. Reduce oven temp to 375F (do not remove pie from oven). Bake an additional 45 min or until golden (shield crust with aluminum foil if it gets too brown). Cool on a wire rack.

Almond Pie
1 9" pie shell, unbaked lb butter, melted 1 cup sugar 3 eggs, beaten cup light corn syrup tsp salt 2 cup almonds, chopped 1 tsp vanilla extract Preheat oven to 375F. Combine butter, sugar, eggs, corn syrup, salt & vanilla in a bowl. Beat until well mixed. Fold in almonds & turn into pie shell. Bake for 40 to 50 min. Cool on rack.

Sweet Cheerity Pie

Crust: -1 cup nuts, finely chopped 1 cup flour cup brown sugar, firmly packed cup margarine, softened Cream Cheese Layer: 8 oz cream cheese, softened tsp almond extract 1 cup powdered sugar Filling: 21 oz prepared pie filling (cherry) 1 cup whipping cream Crust: Heat oven to 375. Combine flour, nuts, sugar, & margarine in a 13x9" pan; bake 15-20 min, stirring once while baking. Reserve cup for garnish. Using a spoon, firmly press remaining mixture into an ungreased 9" or 10" pie pan. Chill. Cream Cheese Layer: Blend cream cheese, almond extract, & sugar together until smooth. Spread over crust. Filling: Whip the 1 cup cream. Fold pie filling into whipped cream. Spoon over cream cheese layer. Garnish with remaining crust crumbs. Chill 1 to 2 hr before serving. Store in refrigerator.

French Silk Cheese Pie

Chocolate Graham Cracker Crust: cup brown sugar, firmly packed 1 cup graham cracker crumbs 1 oz unsweetened chocolate, melted cup buUer, melted Filling: 1 cup whipping cream, whipped 6 oz semi-sweet chocolate chips tsp salt 8 oz cream cheese, softened 1 tsp vanilla cup brown sugar, firmly packed & divided 2 eggs, separated Crust: Mix all ingredients thoroughly. Press firmly into a 9" pie pan. Chill until firm. Filling: Melt chocolate chips over hot, not boiling water; cool about 10 min. Blend cream cheese, cup brown sugar, salt, & vanilla. Beat in egg yolks, one at a time. Beat in cooled chocolate; blend well. Beat egg whites until stiff but not dry. Gradually add remaining cup brown sugar. Fold in whipped cream. Pour into chilled crust, reserving of mixture for decorating. Chill until filling sets slightly. With tapered spoon, drop reserved mixture in mounds over top of pie. Chill until firm. Decorate with rosettes of whipped cream & shaved semi-sweet chocolate.

Hazelnut Honey Pie

6 tbsp butter, unsalted cup honey 2 cup hazelnuts, shelled 1 cup sugar cup light corn syrup 3 lg. eggs 1 9 pie shell, unbaked 1 tsp vanilla 2 cup whipped cream, garnish tsp salt Preheat oven to 350F. Over low to medium heat, melt butter in a heavy saucepan. Watch closely, but do not stir. Cook until golden brown, about 20 min. Do not allow butter to burn. Remove from heat & set aside. While butter is browning, toast & skin hazelnuts: Place hazelnuts in single layer on half sheet pan. Bake 10-12 min, shaking pan occasionally. Remove pan from oven. Allow nuts to cool slightly. Place in a clean towel & rub together to remove some of the skins. It is not necessary to remove all of the skins. Cool completely. Coarsely chop half of the hazelnuts. Leave remainder whole. Raise oven temp to 425F. In food processor, blend corn syrup, honey, sugar, eggs, vanilla, & salt until smooth. Add browned butter; blend again. Add whole & chopped hazelnuts & process with just a few quick on-off pulses. Pour mixture into pie shell. Bake at 425F for 5 min; lower heat to 350F; bake another 45 to 50 min. NOTE: center of pie will still seem a bit liquid when removed from oven; it sets up further as it cools. Let cool completely. Serve each slice with a generous puff of whipped cream.

So Easy Banana Caramel Pie

1 baked 8" pie shell cup cold water 2 egg yolks cup granulated sugar cup brown sugar, packed cup all-purpose flour tsp salt 1 cup boiling water 1 tbsp butter tsp vanilla extract 3 or 4 ripe bananas cup heavy cream Early in day: In saucepan, mix cold water with egg yolks; stir in combined sugars, flour, & salt. Gradually add boiling water, stirring briskly. Cook, stirring, 3 to 5 min, or until smooth & thick. Add butter & vanilla; cool 5 min., stirring occasionally. Pour into baked pie shell. Refrigerate till serving time. To serve: Slice bananas over filling. Whip cream; spread over all.

Quick Lemon Pie

1 can Eagle brand sweetened milk 1 lg. carton Cool Whip 1 ready to serve graham cracker pie crust 1 sm. can frozen lemonade Mix lemonade & milk; let stand a few min. Fold in Cool Whip. Pour into prepared graham cracker crust. Chill for 1 hr & serve.

Banana Jonkanoo Pie

1 cup milk 3 eggs 3 tbsp cornstarch sugar 5 bananas, pureed & ripe Boil milk with sugar. Mix corn starch with cup cold milk & the egg yolks. Add to rest of milk & cook for 5 min. Add banana puree & pour into baked pie shell. Beat egg whites to which a little sugar has been added until stiff. Form meringue over top. Grill for 2 min. Decorate as desired.

Quick Cobbler Pie

1 cup flour 1 cup sugar tsp salt cup milk 2 tsp baking powder Preheat oven to 375 Mix above ingredients. Put cup oleo in 8x12 baking dish & melt. Pour above mixture into oleo in baking dish. Add 1 medium sized can of sweetened fruit or 3-4 cup of fresh fruit. If fruit is not sweetened, add cup sugar on top before baking. Bake about 45 min

Dutch Apple Pie

3lb apples 1cup sugar 1tsp cinnamon 2tbsp all purpose flour tsp nutmeg tsp salt 2-3lemons, juiced 2tbsp butter Boil all ingredients together until apples are tender. Remove from flame & pour into prepared pie crust & bake until crust is done.

Blackberry Pie
Pastry For Single Crust Pie: butter/margarine 2 pkg. blackberries thawed 2 cup sugar 2 tsp cinnamon tsp nutmeg 4 tbsp cornstarch 1 cup flour cup sugar 1 tbsp cinnamon Filling: In a large bowl, place blackberries, sugar, spices & cornstarch, mix well. Topping: Cut together flour, sugar, cinnamon, & butter until pea size crumbs. Place over top of filling.

Fresh Raspberry Cream Tart

Crust: cup raspberry preserves 1 cup all purpose flour cup cornstarch tsp baking powder tsp salt 10 tbsp unsalted butter, room temp cup sugar 2 tsp grated orange peel 1 tsp vanilla extract Filling: 3 cup fresh raspberries 8oz cream cheese, chilled cup chilled whipping cream cup powdered sugar 1 tsp grated orange peel 1 tsp vanilla extract tsp almond extract For crust: Preheat oven to 350F. Butter 9inchdiameter tart pan with removable boUom. Whisk flour, cornstarch, baking powder & salt in bowl. Using electric mixer, beat butter, sugar, orange peel, & vanilla in large bowl to blend. Add flour mixture & beat until large clumps form. Gather dough into ball; press over bottom & up sides of prepared tart pan. Freeze crust 15 min. Bake crust 10 min. Remove from oven. Using back of spoon, press sides to raise until even with top edge of pan. Bake until golden brown, about 15 min longer. Spread preserves over bottom of crust. Bake 5 min. Cool on rack. Meanwhile, prepare filling: Using electric mixer, beat mascarpone, cream, powdered sugar, orange peel, & both extracts in large bowl until peaks form, about 2 min. Spread filling evenly in cooled crust. Chill until firm, at least 2 hr & up to 1 day. Arrange raspberries in concentric circles atop filling & serve.

Apple Tart
1 lemon, halved 2 to 3 Granny Smith apples 1 ready-to-use puff pastry sheet, 8 to 10oz 2 tbsp superfine sugar 1 tbsp melted butter Heat oven to 425F. Squeeze the lemon into a wide, shallow dish, & top with cold water. Peel & core apples, then cut in half. Immerse apples in lemon water. Place puff pastry on a large baking sheet. Use a sharp knife to lightly score a half-inch border; do not cut all the way through. (This will allow a frame of pastry to rise above the apple filling.) Refrigerate until needed. Pat apples dry, & cut each half into quarters. Slice each quarter thinly. Remove pastry from refrigerator, & sprinkle with 1 tbsp sugar. Working inside scored lines, place neat rows of closely overlapping apples, until pastry is covered. Brush apples with melted butter, & sprinkle with remaining sugar. Bake until pastry puffs around apples & fruit is soft & lightly colored, 20 to 25 min. Serve warm.

Apricot Tea Tart

1 cup dried apricots, chopped cup orange juice 2 eggs cup sugar cup light corn syrup 1 tsp vanilla 2 tbsp butter, melted 2 tbsp flour 15 oz Pillsbury refrigerated pie crust Cream Cheese Filling: cup sour cream 3 oz cream cheese, softened cup sugar 1 tbsp flour 1 egg Topping: 1 tsp orange juice 1 tsp sugar Put 1 pie crust in a 10" tart pan. Press in pan; trim if necessary. Heat oven to 375. In a medium saucepan, combine apricots & cup orange juice; bring to a boil. Reduce heat to low; simmer uncovered 1-2 min. Cool slightly. Reserve 1 tbsp apricot mixture for the cream cheese filling. Beat 2 eggs in a small bowl; reserve 1 tsp for the topping. Stir remaining beaten eggs, cup sugar, 2 tbsp flour, corn syrup, & vanilla into apricot mixture in saucepan. Mix well. Spoon into crust lined tart pan. In a small bowl, combine all cream cheese filling ingredients & reserved 1 tbsp apricot mixture; beat at medium speed until well blended. Spoon over apricot filling. Heat cookie sheet in oven 10 min. Meanwhile, make a lattice top or any other crust design. In a small bowl, combine orange juice & reserve 1 tsp beaten egg; blend well. Gently brush on crust; sprinkle with sugar. Place tart on preheated cookie sheet. Bake at 375 for 45-55 min or until crust is golden brown. Cover edges of crust with strips of foil to prevent excessive browning. Cool; remove sides of pan. Store in refrigerator.

Apple-Almond Tart
12oz short crust pastry for topping: 1 lb eating apples cup plain flour cup brown sugar cup brown sugar 1tsp ground cinnamon tsp ground cinnamon tsp ground nutmeg tsp ground nutmeg 2tsp lemon juice cup diced butter 1tbsp corn flour cup toasted aked almonds 0 o Preheat oven to 190 C/375 F. Put a baking tray in the oven. Roll out pastry & use to line dish. Chill. Combine flour, sugar & spices in a mixing bowl. Rub in butter with finger tips until mixture resembles breadcrumbs. Set aside. Peel, core & slice apples. Put in bowl & stir in sugar, spices, lemon juice & corn flour. Spoon into pastry case & top with crumb mixture & almonds. Bake on a hot tray until pastry is golden & apples are tender (about 55min).

Summer Lemon Blueberry Tart

Lemon Custard: 6 tbsp fresh lemon juice 10 tbsp sugar cup unsalted butter, cut into pieces 4 egg yolks 2 tsp lemon peel, finely shredded tsp salt Blueberry Topping: cup water cup sugar 1 tbsp cornstarch 3 cup fresh blueberries, washed & patted dry 1 tsp fresh lemon juice Pastry: 1 cup flour tsp salt, omit if using salted butter 1 tbsp sugar tsp lemon peel grated unsalted butter, chilled 1 tbsp water tsp vanilla extract Lemon Custard: In a heavy non-aluminum saucepan, beat sugar & egg yolks until well blended. Add lemon juice, butter & salt. Stir with wooden spoon over medium-low heat for about 8 min until mixture thickly coats back of spoon; do not boil. Remove from heat & stir in lemon peel. Cool. Cover & refrigerate at least 1 hr. Spread custard in pastry shell & set aside. Blueberry Topping: In a heavy medium saucepan, combine sugar & cornstarch. Mix in water & lemon juice. Stir over medium heat & bring to a full rolling boil. Cook until mixture thickens & turns translucent. Remove from heat & stir in blueberries. Spread berry mixture evenly on custard. Refrigerate 30 min before serving. Pastry: In mixing bowl, combine flour, sugar, salt & lemon peel. Cut the butter into 2" slices & blend into flour mixture until crumbly. Combine the water & vanilla. Sprinkle over flour mixture & blend until mixture clings together. Gather into a ball & let rest 30 min if time permits. Preheat oven to 375F. Press pastry into a 9" pie pan or tart pan. Prick with fork. Bake 25 min or until golden brown.

Fudge Brownie Tart

Tart shell: 4 oz unsweetened chocolate melted* 1 cup sugar cup butter, melted 2 tbsp water 1 tsp vanilla 1 cup all-purpose flour 2 eggs tsp baking soda tsp salt Filling: 1 tsp unflavored gelatin 16 oz cream cheese, at room temp cup sugar 1 oz unsweetened chocolate melted** cup heavy cream 1 tsp vanilla 1 tbsp water Topping: 3 tbsp commercial chocolate syrup Put all the tart shell ingredients into a large mixing bowl. Stir all ingredients stirring until blended well. Pour into greased 10 tart pan or 9x13 pan. Bake at 350F for 20 min. Cool for 5 min then turn tart out onto cooling rack. Cool. Place cream cheese & sugar into mixing bowl & mix until blended. Add unsweetened chocolate & vanilla. Mix well. Add heavy cream & blend. Dissolve gelatin in warm water, then add to filling mixture & mix well. When tart shell is cool, add filling. Drizzle chocolate syrup topping over filling. Chill in refrigerator for 4 hr.

Enchilada Pie
6 corn tortillas oil for softening tortillas 2 bunches green onions, sliced 12 oz salsa or taco sauce 1 (8 oz) can pitted black olives, sliced 2 cup shredded cheddar cheese 2 cup shredded Monterey Jack cheese Preheat oven to 400 degrees. In a skillet, heat oil over medium heat. Dip each tortilla into oil & fry a few seconds until it blisters & becomes limp. Remove with tongs & drain briefly. In a 2 quart casserole dish, alternate layers of tortillas, onions, salsa, olives & cheese. Cover & bake for 20 - 25 min. Makes 6 servings.

Tamale Pie
2 lb ground beef 1 12oz can chopped tomatoes 1 onion, chopped 1 clove garlic, chopped tsp salt tsp pepper 3 oz green chilies (half of a 7 oz can) tsp oregano Topping: cup cornmeal 1 cup grated mild cheddar cheese 3 oz green chilies (remainder of can) cup flour 1 tsp baking powder 2 tsp oil dash salt 2 tsp sugar cup milk Brown meat in skillet. Add remaining ingredients & simmer 20 min. Pour into a 4qt casserole dish. Top with cheese. Mix rest of ingredients together & pour over the top of meat & cheese. Bake at 375F for 30 min (or until topping is done).

Easter Ham Pie

(2) 9" pastry crusts 8 oz thin sliced ham 5 oz frozen spinach, thawed 3 eggs (room temp) 2 cup shredded Mozzarella cheese 15 oz Ricotta cheese 1 small red bell pepper, thinly sliced 1 tbsp olive oil 1tbsp chopped basil leaves lemon pepper to taste Preheat oven to 350F. Line pie pan with 1 crust. Saut peppers & ham in olive oil for 3min & season with pepper. Whisk 2 eggs & ricotta in large bowl. Spread mixture into pie crust. On paper towels, pat spinach dry then scatter on top of mixture. Sprinkle peppers & ham over spinach & top with mozzarella then basil leaves. Cover with second pie crust & trim edges. Cut vents in top of crust & brush top with 1 beaten egg. Bake 50-60 min, or until golden brown. Let set about 15 min before serving.

Chicken Pot Pie

1 cup potatoes, diced 1 cup chopped onions 1 cup celery, diced 1 cup chopped carrots cup melted margarine cup all-purpose flour 2 cup chicken broth 1 cup half-and-half 1 tsp salt tsp pepper 4 cup chopped cooked chicken 2 frozen pie crusts Saut onion, celery, carrots & potatoes in butter for 10 min. Add flour to sauted mixture, stirring well. Cook one min stirring constantly. Combine broth & half & half. Gradually stir into vegetable mixture. Cook over medium heat stirring constantly until thickened & bubbly. Stir in salt & pepper, add chicken, & stir well. Pour into a shallow 2qt casserole dish. Top with pie shells. Cut slits. Bake at 400Ffor 40-50 min or until pastry is golden brown & filling is bubbly & cooked through.

Rhubarb Pie
Filling: 2 cup sugar 3 tbsp flour 5 cup coarsely chopped rhubarb 2 eggs, beaten 2 8" unbaked pie shells Crumb Topping: tsp baking powder 1 cup flour cup brown sugar cup shortening tsp baking soda Filling: combine sugar, flour & eggs. Stir to form a thick paste. Fold in rhubarb pieces. Spoon into 2 unbaked pie shells (cut recipe by half if you only want to make one pie) to prepare crumbs combine all ingredients & mix well. Sprinkle evenly over rhubarb mixture. Bake at 400F for 10 min, reduce heat to 350 degrees & bake 4050 min more.

Lite N Easy Crust-less Pumpkin Pie

Non-stick cooking spray 13oz Libbys Pure Pumpkin 2tbsp water cup pumpkin pie spice 14g unflavored gelatin 1tsp vanilla extract 2 cup evaporated low fat milk Coat 9 deep dish pie plate with non-stick spray. Place water in medium bowl; add gelatin & let stand for 2-3min or until softened. Bring 1cup milk to boil, slowly stir in gelatin, & stir in remaining milk, pumpkin, sugar, spice & vanilla. Pour mixture into prepared pie plate & refrigerate for 2 hr or until set.

Beef Potpie
1 lb boneless beef top sirloin steak, cut thick 1 tbsp vegetable oil 8 oz small mushrooms, quartered 1 med. onion, sliced 1 garlic clove, crushed 1 jar beef gravy 1 10 oz package frozen peas & carrots tsp dried thyme 1 can (8oz) refrigerated crescent dinner rolls Preheat oven to 375oF. Trim fat from steak. Halve steak lengthwise, then crosswise into thick strips. In large ovenproof skillet, heat oil over medium-high heat until hot. Add beef in 2 batches & stir-fry 1 to 2 min, until outside surface is no longer pink. Do not overcook. Remove from skillet with slotted spoon; set aside. In same skillet, cook mushrooms, onion, garlic & cup water, stirring frequently, 3 min, until onion is tender. Stir in gravy, vegetables & thyme. Bring to a boil; remove from heat. Stir in reserved beef. Separate crescent rolls into 8 triangles. Starting from wide ends, roll up halfway; arrange over beef mixture so pointed ends are directed toward center. Bake 17-19 min, until crescent rolls are deep golden brown. Can substitute a 9 square baking pan for ovenproof skillet.

Beef Pie
1 10oz can condensed tomato soup tsp salt 1 16oz can cut green beans, drained tsp pepper 2 cup potatoes, seasoned & mashed 1 lb ground beef cup cheddar cheese, shredded 1 med. onion, chopped Crumble beef into large fry pan. Add onion & salt, & cook until browned. Drain off excess fat. Add soup, green beans & pepper. Simmer for 5 min. Pour into a greased 2qt casserole. Spread mashed potatoes over the top. Sprinkle with cheese. Bake at 350oF for 20 min.

Savory Sweet Potato Pie

2 cup sweet potatoes cooked & mashed cup butter/margarine 3 eggs, separated 3 tbsp sugar cup onion, chopped cup parsley, chopped 1 tbsp lemon juice 1 tsp salt 1 pastry shell, unbaked cup milk tsp tarragon leaves, dried Crust: cup butter, unsalted 2 cup flour cup shortening 1 tsp salt 3 tbsp ice water Crust: Mix shortening, butter, flour, & salt. Blend with pastry blender until has look of small peas. Sprinkle with ice water, small amounts at a time, until it starts forming a ball. Refrigerate about 1 hr. Roll out. Put into 9" pie pan. Filling: Wash & prick sweet potatoes with fork. Bake at 400F for 35-40 min or until soft. Scoop out pulp. Put into large bowl. Add butter & beat until smooth. Beat in egg yolks, sugar, onion, parsley, salt, tarragon, lemon juice, & milk. In another bowl, beat egg whites until stiff but not dry; fold into sweet potato mixture. Turn into unbaked pastry shell. Bake at 350F for 50 min.

Coconut Pinto Bean Pie

1 9" pie shell, unbaked 1 cup sugar 1 cup pinto beans, cooked 4 eggs cup coconut, shredded 1 cup dark corn syrup Preheat oven to 400F. Mash pinto beans. Add sugar, syrup & unbeaten eggs. Beat together with a wooden spoon until sugar is dissolved. Stir in coconut. Pour into unbaked pie shell. Bake for 10 min at 400F, then turn down oven heat to 375F & bake another 20 min. Let cool before serving.

Plantain Tarts
1tsp vanilla cup sugar 8oz short crust/flaky pastry 1tbsp butter/margarine 1cup ripe plantain, cooked & mashed red food coloring tsp nutmeg Make pastry, cut in rounds & put to chill. Mash plantain while hot & combine with sugar & butter. Add nutmeg & vanilla & a few drops food coloring. When cool, put a spoonful on each round, moisten edges, fold over & seal. Prick tops with a fork & place on prepared baking sheet, brush tops with beaten egg & milk. Bake at 425oF/220oC until done.

Quick & Easy Pumpkin Pie

2 eggs slightly beaten 1 can sweetened condensed milk 1 can pumpkin tsp cloves tsp salt tsp ginger 1 tsp cinnamon tsp vanilla 1 unbaked pie shell Mix all ingredients in order given. Pour into unbaked shell. Bake in hot oven 425foF or 15 min. then reduce to 350oF & bake until knife inserted in middle comes out clean.

White Chocolate Almond Pecan Pie

4 eggs; beaten 1 cup light corn syrup cup sugar 3 tbsp butter; melted 1 tbsp almond extract; (or to taste) 1 tbsp vanilla 1 tbsp chocolate extract 6 oz white chocolate; melted 1 cup sliced or slivered almonds 1 cup pecan halves Unbaked 9 pastry shell Combine first eight ingredients, beat with an electric mixer until blended. Stir pecans & almonds into mixture. Pour mixture into pastry shell. Bake at 350 for 50-55 mins.

10-Min German Sweet Chocolate Cream Pie

4 oz package German sweet chocolate cup milk 3 oz package cream cheese, softened 2 tbsp sugar 3 cup whipped topping, thawed 1 8 graham cracker pie crust Heat chocolate & 2 TBSP of the milk in saucepan in saucepan over low heat, stirring until chocolate is melted. Beat sugar into cream cheese; add remaining milk & chocolate mixture & beat until smooth. Fold in whipped topping, blending until smooth. Spoon into crust. Freeze until firm, about 4 hours. Garnish with chocolate curls, if desired.

Chocolate Cherry Cream Pie

22 Graham crackers 2 tbsp sugar 1 pack 4 servings, instant chocolate pudding mix 6 tbsp butter, melted tub cool whip 1 can cherry pie filling Crush crackers with rolling pin, between wax paper. Combine with sugar & butter, stir well. Press firmly into 9" pie plate. Bake at 350 F for 8 mins, cool before filling. Prepare pudding as directed for pie filling. Chill for 30 mins, spread into crust. Spread cool whip carefully on top. Spoon cherries on top. Chill for 2 hours before serving.

Bavarian Chocolate Pie

1 9" baked pie crust, or crumb crust 1 envelope unflavored gelatin 1 cup milk, divided cup sugar cup Hersheys cocoa 2 tbsp butter or margarine cup chilled whipping cream tsp vanilla In medium saucepan sprinkle gelatin over 1 cup milk; allow to stand 2 mins to soften. Stir together sugar & cocoa; add to mixture in saucepan. Cook over low heat, stirring constantly until mixture boils. Remove from heat; add butter, stirring until melted. Blend in remaining cup milk & vanilla. Cool; chill, stirring occasionally, until mixture begins to set. Beat whipping cream until stiff; carefully fold into chocolate mixture.

Black Bottom Pie

cup butter or margarine 1 cup chocolate cookie crumbs 3 oz pack vanilla pudding & pie filling (not instant) 3 tbsp sugar 1 cup milk 1 cup heavy cream, chilled 3 tbsp crme de cocoa 2 tbsp chocolate sprinkles In a 9, heat-resistant, non-metallic pie pan melt butter in Microwave Oven 1 min. Combine cookie crumbs & sugar in a small bowl until well blended. Stir cookie mixture into butter. Press mixture onto bottom & sides of pie pan. Heat, uncovered, in Microwave Oven 2 mins or until crust has a crunchy texture. Allow to cool while preparing filling. In a medium-sized, heatresistant, non-metallic bowl empty package of pudding mix. Gradually stir in milk until smooth. Heat, uncovered, in Microwave Oven 2 mins. Stir & heat an additional 3 mins or until mixture boils. Stir occasionally. Place wax paper on top of pudding so that a skin does not form & chill in refrigerator. While pudding is chilling, whip cream. Stir 3 tbsp crme de cocoa into pudding. Fold whipped cream into chilled pudding. Pour into prepared crust & chill 3 to 4 hours or until set. Garnish top with chocolate sprinkles.

Chocolate Cheese Pie

1 pack 8 oz cream cheese, softened cup sugar 2 eggs cup chilled whipping cream 1 3oz pack cream cheese, softened 1 cup cherry pie filling cup Hersheys cocoa 1 tsp vanilla extract 1 8" packaged crumb crust Heat oven to 350. In large mixer bowl, combine cream cheese & sugar; beat well. Blend in cocoa, scraping sides of bowl & beaters frequently. Add eggs & vanilla; blend well. Blend in whipping cream. Pour into crust. Bake 35-40 mins. (Center will be soft but will set upon cooling. Cool to room temp. Cover & chill several hours or overnight. Garnish with cherry pie filling.

Chocolate Crunch Pie

1 pack chocolate flavored pudding pie filling 1 cup cold milk 20 chocolate sandwich cookies, ground up 3 cup cool whip 1 (6 oz) chocolate crumb crust 1 cup chocolate chips or other rocks (peanuts, peanut butter chips, etc) Prepare pudding mix with milk as directed on package. Fold in whipped topping. Stir in 1 cup cookies & the "ROCKS" into the pudding mixture. Spoon the mixture into the pie shell. Sprinkle with remaining cookies. Freeze until firm. Garnish with gummy worms or gumdrops, if desired. Let stand 10 mins, at room temp before serving. Store leftover pie in freezer. Makes 6 servings.

Chocolate Mint Ice Cream Pie

1 chocolate cookie crumb pie crust8 thin mints 1 qt mint chocolate chip ice cream; softened whipped cream Fill pie crust with softened mint chocolate chip ice cream. Re-freeze until firm. Garnish before serving with whipped cream & thin chocolate covered mints.

Bourbon & Chocolate Pecan Pie

1 cup sugar cup butter melted 3 eggs slightly beaten cup light corn syrup tsp salt 2 tbsp bourbon 1 tsp vanilla cup pecans chopped cup chocolate chips 1 9 pie shell Cream sugar & butter. Add eggs, syrup, salt, bourbon & vanilla. Mix until blended. Spread pecans & chocolate chips in bottom of pie shell. Pour filling into shell. Bake in 375 degree oven for 40-50 mins.

Chocolate Malt Shoppe Pie

1 cup chocolate cookie crumbs cup butter, melted cup malted milk ball candy, crushed 1 pt vanilla ice cream, softened 3 tbsp instant chocolate malt powder 2 tbsp milk, divided 3 tbsp marshmallow cream topping 1 cup whipping cream Combine crumbs & butter. Press into a 9 pie pan. Freeze while preparing filling. In a mixing bowl, blend ice cream, crushed malted milk balls & 1 tbsp milk. Spoon into crust. Freeze for 1 hour. Meanwhile, blend malted powder, marshmallow cream & the remaining milk. Stir in whipping cream; whipped until soft peaks form. Spread over ice cream layer. Freeze several hours or overnight. Before serving, garnish with whipped cream & malted milk balls.

Chocolate Chess Pie

2 eggs, beaten 1 tsp vanilla 1 stick margarine, melted 1 cup sugar 1 can evaporated milk 3 tbsp cocoa Mix sugar, cocoa & margarine. Stir well. Add eggs & beat with electric mixer for 2 mins. Add milk & vanilla. Mix well. Pour into unbaked Deep Dish pie shell. Bake for 45 mins at 325.

Chocolate Chip Almond Pie

6 chocolate bars with almonds 17 marshmallows cup milk 1 cup heavy cream, whipped cup chocolate chips cup slivered almonds 1 baked graham cracker crust Melt chocolate bars & marshmallows in milk in top of double boiler. Cool. Fold in whipped cream, chocolate chips & slivered almonds. Pour into graham cracker crust. Garnish with shaved chocolate. Refrigerate for at least 4 hours.

Chocolate Cream Pie

1 cup semi-sweet chocolate pieces cup milk 2 cup sugar 3 oz cream cheese, softened 1 cup whipping cream 1 pie crust, baked Beat together cream cheese & sugar; set aside. Heat chocolate & milk over low heat, stirring until melted; remove from heat. In a separate bowl, whip cream until soft mounds hold their shape. Beat in cream cheese mixture only until blended. Beat in chocolate mixture only until color is uniform. Turn into 9 baked pie shell (graham cracker, pastry or crme de menthe). Chill at least 2 hours before serving. Garnish with shaved chocolate if desired. Serves 6

Chocolate Chip Pie

1 cup sugar 2 eggs 1 stick of margarine, melted cup cornstarch 1 tsp vanilla 1 cup pecans 1 cup chocolate chips (6 oz) Mix sugar, eggs & margarine; stir well. Add cornstarch, vanilla & chocolate chips. Pour into unbaked pie shell. Bake at 350 degrees for 45 to 50 mins.

Chocolate Eggnog Layer Pie

1 envelope unflavored gelatin cup -water, cold cup sugar 2 tbsp cornstarch tsp salt 2 cup commercial eggnog 1 squares unsweetened chocolate, melted 1 tsp vanilla 1 9" pie shell; baked 1 tsp rum extract 2 cup whipping cream cup confectioners sugar Chocolate curls; optional In a small bowl, soften the gelatin in the water. Set aside. In a 1-qt. saucepan, combine the sugar, cornstarch, & salt. Gradually stir in the eggnog. Cook over med. heat, stirring constantly, until thickened. Cook for 2 mins. Remove from the heat & add the gelatin mixture, stirring until dissolved. Divide the filling in half, setting half aside to cool. Add the melted chocolate & vanilla to half; stir well, & pour into the pie shell. Chill until set. Add rum extract to the remaining filling. Whip 1 cup of cream & fold into the cooled mixture. Spoon over the chocolate layer & chill. Whip the remaining cream & add the confectioners sugar. Spread over the pie, or pipe from a pastry bag, & garnish with chocolate curls, if desired. Serves 6 to 8.

Chocolate Dream Pie

2 envelopes whipped topping mix 2 cup cold milk 1 9 prepared pie shell 1 tsp vanilla 2 pack chocolate flavor instant pudding mix Prepare whipped topping mix per package directions in a large mixing bowl. Add remaining 1 cups milk & pudding mix. Whip, then beat at high speed for 2 mins, scraping bowl occasionally. Spoon into pie shell. Chill at least 4 hours.

German Chocolate Pie

3 cup sugar 7 tbsp baking cocoa 13 oz evaporated milk 4 eggs: lg, beaten cup butter or regular margarine 1 tsp vanilla 2 cup coconut; flaked 1 cup pecans; chopped 2 unbaked 9 pie shells Melt the margarine & set aside. Combine the sugar & baking cocoa in a bowl. Stir in the evaporated milk, eggs, melted butter or margarine, & vanilla, blending well. Stir in the coconut & pecans & turn into two unbaked pie shells. Bake in a 350 degree F. oven for 40 mins or until set around the edges. Cool on racks. Makes 2 pies of 6 servings each.

Impossible Chocolate Cream Pie

2 eggs 1 cup milk cup butter ( stick) or margarine 1 cup sugar 1 tsp vanilla extract cup Biscuit baking mix* 2 oz unsweetened chocolate melted & cooled Preheat oven to 350. Combine all ingredients in a blender & blend on high for 1 min/ Pour mixture into a greased 9" pie plate. Bake for 30 min. or until set. Cool completely before serving. Serve topped with whipped cream, nuts, cherries, of chocolate sprinkles. (*-Bisquick)

Chocolate Pie
2 tbsp flour, (heaping) 1 cup sugar 1 cup large can evaporated milk stick margarine or butter cup cocoa 2 egg yolks 1 cup milk, 1 cup (mixed) 1 tsp vanilla Mix flour, cocoa, sugar. Add egg yokes. Add milk a little at a time until you have the dry ingredients & eggs mixed well. Add vanilla & butter. Cook over medium heat until thick stirring constantly. Pour into baked pie shell. Top with meringue & brown. Makes 2 - 8 pies from filling.

Snicker Pie
5 Snicker bars, king size 1 tbsp Half & half cup peanut butter 4 cup Cool whip 1 Graham cracker crust (Deep-Dish -OR- Chocolate) In double boiler, melt together snicker bars, peanut butter & half & half. Fold in 4 cups cool whip. Pour into crust & freeze 4-5 hours before serving. Top with cool whip & chocolate syrup.

Kentucky Derby Pie

1 cup sugar cup flour 2 eggs; beaten 4 oz butter; melted & cooled 1 cup English walnuts 1 cup chocolate chips 1 pie shell, 9"; unbaked 1 tsp vanilla Mix sugar & flour; add eggs, then butter. Add walnuts, chocolate chips & vanilla. Pour all into pie shell & bake 30 mins at 350. Test with a toothpick in the center & bake longer if necessary. The pie should be somewhat chewy.

Pecan Pie
2 eggs 4 oz sugar 6 oz corn syrup 2 oz butter - melted 3 oz chocolate - semisweet, grated tsp salt 6 oz pecans 10 pie shell Bake pie crust blind at 400F for 10 mins. (line with foil & fill with beans or pie weights before baking). Remove foil, weights before baking). Remove foil & weights & cool. Beat eggs & stir in sugar, corn syrup, melted butter, salt & chocolate. Scatter pecans in unbaked pie shell & pour egg mixture over top. Bake at 300F for 30-45 mins.

Light Chocolate Pie

2 tbsp vegetable shortening 1 cup graham cracker crumbs 2 tbsp sugar plus cup sugar 3 cup milk (1%) 1 egg 5 tbsp cornstarch 6 tbsp cocoa salt tsp vanilla 2 cup non-dairy topping Heat oven to 375 degrees. Melt shortening. Combine the graham cracker crumbs & 2 tbsp sugar. Stir in melted shortening. Spray a 9 pie pan with non-stick cooking spray. Press the crumb mixture into bottom & up the sides of pan. Bake until edges start to brown, 5-8 mins. Cool. Beat milk & egg together. In a saucepan, combine the remaining cup sugar, cornstarch, cocoa & a pinch of salt. Gradually stir in the milk mixture. Cook over medium low heat, stirring frequently, until mixture thickens & comes to a boil, 10-12 mins. Boil, stirring, 1 min. Remove from heat. Stir in vanilla. Pour into cooled pie crust. Chill until set, several hours or overnight. Spread whipped topping on pie & chill until ready to serve.

Millionaires Pie
1 10" pie shell, partially baked in its pan 1 cup coconut flakes 1 cup semi-sweet chocolate chips 1 cup chopped pecans cup brown sugar cup white sugar cup light corn syrup pinch of salt tsp vanilla 4 eggs, beaten 1 tbsp margarine, melted Preheat oven to 325 degrees. Toss together the coconut flakes, chocolate chips & chopped pecans. Place in pie shell. Mix sugars, salt & melted margarine. Beat in corn syrup & vanilla. Gently fold eggs into sugar mixture. Pour evenly over ingredients in prepared pie shell. Bake 5565 mins, or until deep golden brown on top & nearly set in center. Cool at room temp.

Toll House Pecan Chocolate Pie

2 eggs cup all-purpose flour cup white sugar cup brown sugar firmly packed cup butter or margarine, softened 1 cup pecans chopped 1 (6 oz) pack toll house semi-sweet chocolate 1 (9) pie shell unbaked Beat eggs until foamy. Blend flour, sugar & brown sugar into eggs. Add butter or margarine. Stir in chocolate chips & pecans. Pour into a 9 unbaked pie shell. Bake for one hour at 325 degrees.

Turtle Pie
cup chopped pecans 1 baked 9 pie shell cup sweetened condensed milk cup brown sugar, packed cup butter or margarine 2 tbsp corn syrup 16 pecan halves 2 tbsp butter or margarine cup semisweet chocolate chips Sprinkle chopped pecans over bottom of baked pie shell. Combine next 4 ingredients in heavy saucepan over medium heat. Stir & bring to boil. Keep stirring as it continues to boil for 5 mins. Be careful because it sticks to the bottom of the pan quite readily. Remove from heat. Slowly beat with spoon about 2 mins until it shows signs of thickening; not too long, it will harden when cool. Carefully spoon over chopped pecans. Visualize the pie being cut into 8 wedges. Place pecan halves around outside edge in upright position against crust so there will be 2 pecans in each wedge. These are the turtle's feet. Push them down into filling so they stay upright. Cool. Melt chocolate chips & butter in small saucepan over low heat. Spread over pie. Chill.

Pie Crust/Pastry
Basic Pie Crust
Single Crust: 1 cup all purpose flour tsp salt cup shortening, plus 1 tbsp 2 tbsp cold water Double Crust: 1 cup all purpose our tsp salt cup shortening, plus 2 tbsp 3 tbsp water Mix together flour & salt. Cut in shortening until particles are the size of tiny peas. Sprinkle on water a tbsp at a time. Mix only enough for dough to come away from sides of bowl. Form into ball/s. This dough does not require chilling, although it may rest in refrigerator until needed. Roll out pastry & ease into pie pan. If you are making a double crust pie, roll out top crust. To Blind Bake: Preheat oven to 425F. Prick bottom of dough evenly w/tines of fork. Cover the dough with buttered foil, placing buttered side against the bottom crust. Fill with rice or beans. These may be saved & used again for baking unfilled pie shells. Bake for 15 min, or until set. Remove foil & bake 5 min longer or until golden. Let cool before filling.

Flaky Pastry
1lb 4oz pastry flour 14oz shortening 6oz cold water 0.4oz salt 1oz sugar Sift flour into mixing bowl & add shortening. Rub fat into flour until particles are the size of peas. Dissolve salt & sugar in water. Add to flour; mix gently just until water is absorbed. Place dough in a pan & cover with plastic film, refrigerate for at least 4 hr. Scale proportions of dough as needed.

Graham Cracker Crust

5 tbsp butter, melted 3 tbsp sugar 1 cup graham cracker crumbs Preheat oven to 350F. Mix everything together & press into pie pan. Bake for 10 min. Cool before filling.

Margarine Pastry
1 tbsp sugar 1 tsp salt cup cold water 12 tbsp margarine 2 cup lightly spooned flour Sift together flour, salt & sugar. Cut half the mixture into the margarine with a pastry blender or two table knives until the mixture resembles cornmeal. Cut the rest of the margarine until it resembles small peas. This makes a flakier crust. Sprinkle the mixture with water, adding enough extra to make pastry hold together. Use a pastry blender or fork because the heat of your hands will tend to melt the margarine. Mix just to moisten & form into a ball. Let stand in the icebox for a few min while you prepare the pie filling ingredients. Or, wrap in plastic & chill several hr or overnight. Rolling Out: Divide the dough in half. Roll bottom crust on a lightly floured pastry cloth. Roll out at least 1 wider than pie pan. If crust breaks, gently pinch together with fingers. Always roll from center outward. Place in pie pan.

Mealy Pastry
1lb 4oz pastry flour 13oz shortening 5oz cold water 0.4oz salt 1oz sugar Sift flour into mixing bowl & add shortening. Rub fat into flour until particles resembles cornmeal. Dissolve salt & sugar in water. Add to flour; mix gently just until water is absorbed. Place dough in a pan & cover with plastic film, refrigerate for at least 4 hr. Scale proportions of dough as needed.

Blitz Puff
1lb bread flour 1lb pastry flour 2lb pastry fat oz salt 1lb cold water Sift flour together. Cut fat into flour & leave large lumps. Dissolve salt in water & add to flour mixture. Mix until the water is dissolved. Let the dough relax for a few min in the refrigerator. Dust work area lightly with flour. Roll out dough in a rectangle & give 3-4 folds, repeat this 3 times. Scale to desired proportions.

Pie Crust with Margarine & Lard

2 cup flour, sifted tsp salt lb lard cup ice water 6 tbsp margarine Sift together flour & salt. Cut lard & margarine into flour mixture until crumbs are the size of small peas. Add ice water a little at a time & toss with a fork. Form into ball & divide in half. Let rest in refrigerator, if desired. Roll out two circles on a lightly floured board to fit a 10 pie pan.

Sugar Pie Crust

1 flour 1 butter 3 tbsp powdered sugar Preheat oven to 350F. Combine flour & powdered sugar. Cut in butter & blend to a pie dough consistency. Press the dough evenly into an 8" or 9" pie plate. Prick dough all over bottom with the tines of a fork. Bake for 20 min, until lightly browned. Remove & let cool.

Oil Crust Pie

4 cup flour 1 cup corn oil 1 tsp salt cup ice water With a fork, blend flour, oil & salt in a large bowl. Add water a little at a time & blend in with the fork. Continue until pastry holds together. Divide into 5 equal parts. Roll into balls. Store in icebox or freezer.

Never Fail Pie Crust

1 cup shortening 3 cup flour 1 tsp salt 1 egg, beaten 1 tbsp vinegar 5 tbsp water Cut shortening into flour & salt. Combine egg, water & vinegar. Pour liquid into flour mixture all at once. Blend until all is moistened. Roll into four equal balls. Wrap in plastic & refrigerate until ready to use. Keeps in icebox for up to 2 weeks, or freeze.

Mostly Butter Pie Crust

1 cup flour cup ice water 10 tbsp butter, chilled 1 egg, beaten 3 tbsp shortening, chilled Blend flour & shortening until mixture resembles coarse meal. Add a little water & mix until dough just starts to come together. Gather into ball & divide in half. Shape each half into a ball, flour lightly & wrap in plastic. If you are making one single-crust pie, freeze one ball of pastry for another time. Chill the pastry you are using for 2 hr. Roll out pastry & ease into a 9" pie pan. If you are making a double- crust pie, roll out top crust. To Bake Before Filling: Preheat oven to 425F. Prick the bottom of dough evenly all over with the tines of a fork. Cover the dough w/buttered foil, placing buttered side against the bottom crust. Fill with rice or beans. These may be saved & used again for baking unfilled pie shells. Bake for 15 min, or until set. Remove foil, brush with egg & bake 5 min longer, or until golden. Let cool before filling.

Nutty Chocolate Pie Dough

1 cup all purpose flour 4 tbsp butter/margarine, softened cup light brown sugar, packed 1 tsp vanilla 1oz unsweetened chocolate grated 2 tsp milk cup finely walnuts, chopped Preheat oven to 375F. In a medium sized bowl, mix flour, butter, sugar & chocolate, using a pastry blender, until mixture resembles coarse crumbs. Add vanilla, milk & walnuts & mix well. The mixture should be moist enough to form a soft but not sticky dough. If it is too dry, add more milk, a few drops at a time. If sticky, chill until firm. Press in bottom & up sides of a 9" pie plate. Crimp edges with the tines of a fork dipped in flour. Press a 12" square of aluminum foil snugly against the bottom & sides of shell. Bake for 8 min, remove foil & bake about 10 min longer or until crust is dry & crisp. Cool on rack.