Agnes's Mocha Velvet Pie
Almost Fat Free Pie Crust
Apple Custard Pie
APPLE PHYLLO KISSES
Apple pie like your grandmother used to make.
Arizona Pecan Chocolate Rum Pie
BANANA CREAM PIE 3
BANANA SPLIT PIE
BASIC PIE SHELL (LO CAL)
BILLIONAIRE PIE
Boston Cream Pie With Fresh Raspberries
Bourbon Pecan Pie
Bourbon Pecan Pie-NY Times
Brandy Pecan Pie
Butter Pecan Tartlets
Buttermilk Pie
Butterscotch Pie
Butterscotch Pie Variations
Butterscotch Sour Cream Pie
Caramel Crunch Pecan Pie
Cheese Custard Pie
Cheese Pie
Cherry Berry Pie
Cherry Pie, Billy Boy
Chocolate Almond Cheese Pie
Chocolate Banana Cream Pie
Chocolate Butterscotch Pie
CHOCOLATE CHESS PIE
Chocolate Chiffon Pie
Chocolate Custard Pie
Chocolate Meringue Pie
Chocolate Strawberry Pie
COOKIES & CREAM PUDDING PIE
Cottage Cheese Apple Pie
Cottage Cheese Pie
Cream Pie
Crust - Butter Pastry
Crust - Crumb Pie Shell
Crust - Filled Cheese Pastry
Crust - Puff Paste
Custard Pie
Custard Pie - Modern
Custard Pie Variations
Decadent Peanut Butter Ice Cream Pie
DOUBLE STRAWBERRY ICE CREAM PIE
EASY KARO PECAN PIE
Florida Orange Grove Pie
Fluffy Chocolate Pie
French Silk Pie 3
Frozen Pumpkin Pie
Fudge-pecan Pie
Glazed Peach Pie
grandmother's Pumpkin Pie
Hawaiian Pie
HEART HEALTHY MUD PIE
Hillvilla Pumpkin Pie
Honey Cheese Pie
HONEY CRUNCH PECAN PIE
Impossible Pecan Pie
Lemon Merringue Pie
Lemon Pie Crust
Lemon-Strawberry Pie
Light And Fresh Cranberry Pecan Pie
Lime Pie
LOVE POTION PIE
Maple Custard Pie
Meringue Pies
Mikan (Mandarin Orange) Pie
Milk-Chocolate Banana-Cream Pie
Moroccan Pie
Old-fashioned apple pie
Orange Meringue Pie
Ozark Mountain Berry Pie
Peachy Praline Pie
Pecan Pie Pastry
PECAN PIE WITH KAHLUA AND CHOCOLATE CHIPS
PECAN-CHOCOLATE CHIP PIE
Phyllo Pies
Pie Crust For Longer Cooking Times
PUMPKIN-PECAN PIE
QUICK & EASY BOSTON CREAM PIE
RASPBERRY (OR STRAWBERRY) MOUSSE PIE
SOUTHERN FRIED PIES
Sparkling Strawberry Pie
Spinach Phyllo Pie
Spring Strawberry Pie
Strawberry Cheese Tarts
Strawberry Chiffon Pie
Strawberry Chiffon Pie Variations
Strawberry Diet Pie
SUGAR FREE CHOCOLATE BANANA CREAM PIE
Thrifty Cream Pie
Thrifty Cream Pie Variations
Toffee Chiffon Pie
WASHINGTON'S CHERRY PIE
White Chocolate Banana Cream Pie

*************************************************************
QUICK & EASY BOSTON CREAM PIE

Servings: 8

1 pk Yellow cake mix
(single layer size)
1 Egg
Water
1/2 ts Lemon extract
1 pk Vanilla pudding (regular)
1 1/2 c Milk
1 ts Vanilla
1 cn Chocolate frosting

1. Prepare the cake mix using the egg, water, and lemon extract,
following label directions. Pour into a greased and floured 8-inch round
cake pan.(9-inch is too large and causes cake to be too flat.)

2. Bake at 350øF for time indicated on the cake package, or until the
center of the cake springs back when lightly touched. Cool cake in pan
on rack for 10 minutes. Remove from pan and cool completely.

3. Prepare pudding mix with milk and vanilla and cook according to
package directions. Cover with plastic wrap to prevent skin from
forming on top and cool completely.

4. Split layer cake, fill with cooled vanilla pudding, put cake back
together and then frost with enough chocolate frosting to cover the
top. Store in refrigerator.
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French Silk Pie 3

Yield: 6 servings

1/2 c Margarine
1 oz Chocolate, unsweetened
Baking square
2 Eggs
3/4 c Sugar
1 ts Vanilla
1 Crust, graham cracker
Cream, whipped (optional)
Pecans, chopped (optional)

Cream the margarine and add the sugar gradually. Cream thoroughly.
Blend in the melted and cooled chocolate. Add the vanilla. Add the
eggs, one at a time, beating for 5 minutes after each one, using the
medium speed of an electric mixer.
Turn into the crust, and chill 2 hours.
Before serving, you may want to top with whipped cream and finely
chopped pecans.

*** This is a favorite of my friends and family!
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Peachy Praline Pie

Unbaked 9" pie shell
3/4 cup sugar
3 Tbs flour
4 cups sliced peeled peaches
1 1/2 tsp lemon juice
1/3 cup brown sugar, firmly packed
1/4 cup flour
1/2 cup chopped pecans
3 Tbs butter

Combine 3/4 cup sugar & 3 Tbs flour in large bowl. Add peaches and the
lemon juice.
Combine brown sugar, 1/4 cup flour and pecans in a small bowl. Mix in
butter until mixture is crumbly. Sprinkle one third of pecan mixture
over bottom of pie shell; cover with the peach mixture and sprinkle with
the reamining pecan mixture on top.
Bake in oven at 400 degrees until peaches are tender about 40 minutes.
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Chocolate Strawberry Pie

26 OREO Chocolate Sandwich Cookies
2 T BLUE BONNET Margarine, melted
1 (3 oz.) package ROYAL Strawberry Gelatin
3/4 C boiling water
1 (9 oz.) package frozen strawberries
1 C heavy cream, whipped
Whipping cream and mint sprigs for garnish

Finely roll 12 cookies. In bowl, combine cookie crumbs and
margarine. Press on bottom of 9" pie plate; stand remaining
cookies around edge.

Dissolve gelatin in boiling water; add frozen strawberries,
stirring until gelatin thickens and berries begin to thaw. Pour
into electric blender; blend until foamy, about 2 minutes. Return
mixture to bowl; fold in whipped cream. Chill until mounding.
Pour into prepared crust. Freeze 4 hours or overnight.

To serve: Garnish with whipped cream and mint sprigs.

Serves 8

Joyce's note: The picture in the brochure does not show it served
with either garnish. I wonder if this can be made with fresh
strawberries....
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Meringue Pies

Make Pastry Shell of desired size.

9" pie 8"pie
Mix in saucepan: 1-1/2 c. sugar 1-1/8 c. sugar
5-1/3 tbsp. cornstarch 4 tbsp.
Stir in gradually: 1-1/2 c...... hot water 1-1/8 cups
Cook over moderate heat, stirring constantly, until mixture
thickens and boils. Boil 1 min. Slowly stir half the hot mixture into...
3 egg yolks, slightly 2 (large)
beaten
Then beat into hot mixture in saucepan. Boil 1 min longer,
stirring constantly. Remove from heat. Continue stirring until smooth.
Blend In: 3 Tbsp. butter 2-1/4 Tbsp.
4 Tbsp. lemon juice 3 tbsp.
1-1/3 tbsp. grated 1 tbsp.
lemon rind.
Pour into baked pie shell. Cover with Meringe. Bake at 400 for
8 to 10 min. until a delicate brown. Serve as soon as cool.

Meringue:
3 egg whites 2 egg whites
1/4 tsp. cream of tartar 1/4 tsp.
6 tbsp. sugar 4 tbsp.
1/2 tsp. flavoring 1/2 tsp.
if desired

1. Beat whites with cream of tartar 'til frothy
2. Gradually beat in sugar, a little at a time.
3. Continue beating until stiff
4. Pile meringue onto pie filling, being careful to seal the
meringe onto edge of crust to prevent shrinking. If the filling
is exposed to the heat (not entirely covered), it may weep.
5. Swirl or pull up points for decorative top.

Orange Meringue Pie. Follow Lemon Meringue Pie for method.

1 cup sugar 3/4 cup
3 tbsp. cornstarch 2-1/4 Tbsp.
1/2 cup hot water 1/3 cup
1 cup orange juice 3/4 cup
unstrained
3 egg yolks, slightly 2 (large)
beaten
3 tbsp. butter 2 Tbsp.
1 Tbsp. lemon juice 3/4 Tbsp.
1 Tbsp. grated orange rind 3/4 Tbsp.

Strawberry Meringue Pie: The meringe is the crust
Beat until stiff...
3 egg whites 1/2 tsp. baking powder
Beat in gradually...
1 cup sugar
Fold in...
10 sq. (2") soda crackers, rolled fine 1/2 cup cut up pecans

Spread in well buttered 9" pie pan. Bake at 300 30 minutes. Cool. Fill
with 1 quart unsweetened strawberries and top with sweetened whipped
cream. (whip 1/2 cup cream) Chill several hours.

Lime Meringue Pie: Follow lemon meringe method. In place of lemon, use
lime and leave out the butter. Add a few drops of green food coloring to
intensify the color..just a delicate lime green.

Pineapple Meringue Pie: Follow the Lemon Meringe Pie method, but blend
in pineapple at the last. Use.

9" 8"
1 cup sugar 3/4 cup
4 Tbsp. cornstarch 3 Tbsp.
1/2 cup hot water 1/3 cup
1 cup pineapple juice 3/4 cup
3 egg yolks, slightly beaten 2 (large)
3 tbsp. butter 2 tbsp.
1 Tbsp. lemon juice 3/4 tbsp.
1-1/3 tsp. grated lemon rind 1 tsp.
1-1/4 cups well drained 1 cup
crushed pineapple
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Florida Orange Grove Pie

Yield: 1 pie

4 Egg whites
1/4 ts Cream of tartar
1 1/2 c Granulated sugar
5 tb Finely crushed walnuts
5 Egg yolks
2 tb Lemon juice
3 tb Grated orange rind
1/8 ts Salt
1 pt Heavy cream
5 Florida oranges

MERINGUE: Heat oven to 275 F. Beat egg whites until foamy, add cream
of tartar and beat to stiff peaks. Gradually add 1 cup sugar and
continue beating to very stiff peaks. Spread over a 9-inch pie plate
which has been greased thoroughly, just to the edge. Sprinkle edge
with finely chopped walnuts. Bake 1 hour. Cool.

FILLING: Beat egg yolks slightly and add 1/2 cup sugar, lemon juice,
grated orange rind and salt. Cook over boiling water, stirring
constantly until thick, about 10 minutes. Fold in 2 oranges which
have been peeled and diced. Cool and fold in 1 cup whipped cream.
Pour this mixture into center of meringue and smooth over. Chill 12
hours or longer in refrigerator.

Just before serving, top with mounds of whipped cream (1 cup), leaving
room for center to be filled with orange sections. Top cream with
grated orange rind and decorate around center edge with orange slices.
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Mikan (Mandarin Orange) Pie

Yield: 8 servings

1 Envelope unflavored gelatin
2 tb Cold water
1 c Boiling water
1 c Sugar
1/2 c Fresh lemon juice
1 c Whipping cream
11 oz Canned mandarin oranges
-- drained
1 9-inch baked pie crust

--------------------------GARNISH-------------------------------
Fresh orange slices

Soften the gelatin in cold water. Stir in boiling water. Add sugar
and stir until dissolved. Add lemon juice and stir. Refrigerate
until gelatin mixture is slightly thickened but not set.

Whip cream until thick and fold into gelatin mixture (you may use
mixture set on lowest speed). Add mandarin oranges and stir gently
until evenly distributed. Pour into pie shell. Garnish with orange
slices. Refrigerate at least 3 to 4 hours.
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Orange Meringue Pie

Yield: 8 servings

-------------------------PIE PASTRY------------------------------
2 c All-purpose flour
1/2 ts Salt
2/3 c Vegetable shortening
2 tb Ice water (or more)
2 c Fresh orange juice
12 tb Unsalted butter; sliced
1 1/2 tb Grated orange zest
1/2 c Fresh lemonjuice
2 ts Grenadine syrup

--------------------------FILLING-------------------------------
6 tb Cornstarch
3 tb All-purpose flour
1 c Sugar
1/4 ts Salt
1 c Boiling water
5 Egg yolks; lightly beaten

--------------------------MERINGUE-------------------------------
5 Egg whites; at room temp.
1/4 ts Salt
1/2 ts Cream of tartar
1/2 c Sugar; plus...
2 tb Sugar

Combine the flour, salt and shortening in a large mixing bowl, and cut
in the shortening until the mixture resembles coarse meal. With a fork,
stir in only enough ice water to enable the dough to be gathered into a
ball. Flatten the ball into a disk, wrap in waxed paper and refrigerate
for at least 1 hour.

On a lightly floured surface, roll out the pastry into an 11-inch round.
Without stretching, fit the pastry into a 9-inch pan. Trim, leaving a
1/2-inch overhang all around; discard the pastry scraps or reserve for
another purpose. Tuck under the excess pastry and crimp to make a
decorative edge. Refrigerate for 30 minutes before baking.

Preheat the oven to 425 F. Line the pastry with aluminum foil and weigh
down with aluminum pie weights or dried beans to prevent the pastry from
bubbling. Bake for 15 to 20 minutes, or until crisp and golden. Cool on
a rack.

PREPARE THE FILLING: In a large mixing bowl, combine the cornstarch,
flour, sugar and salt. Stirring constantly, pour in the boiling water
nad blend until smooth. Add the egg yolks and orange juice and beat
until smooth. Transfer the filling to the top of a double boiler over,
but not touching, boiling water and cook, stirring frequently, for 15 to
20 minutes. When the mixture is very thick, remove it from the heat. Add
the butter, orange zest, lemon juice and grenadine; stir until the
butter melts. Cover with a round of waxed paper place directly on the
surface and let the filling cool to room temperature. Pour into the
pre-baked pie shell, cover with waxed paper and chill for at least 5
hours or overnight.

PREPARE THE MERINGUE: Preheat the oven to 350 F. Place the egg whites in
a bowl, add the salt and beat until the whites are foamy. Add the cream
of tartar and beat until soft peaks form. Gradually add the sugar and
continue beating until the whites are stiff and very glossy. Do no
overbeat or the meringue will be dry. Pile the meringue on the filling,
mounding it in the center and spreading it out to the edge of the crust
to seal well.

Bake in the center of the oven for 15 minutes, or until the meringue is
golden. Let cool and chill for 3 hours before serving. To slice neatly,
use a knife dipped into boiling water before making each cut.
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Agnes's Mocha Velvet Pie

Servings: 1

1 8-inch pie shell
---------------------------PIE FILLING--------------------------------
1/2 c Butter
3/4 c Sugar
1 Square unsweetned chocolate,
Melted
1 ts Vanilla
1 1/2 tb Instant coffee grounds
2 Eggs
1/2 c Cream for whipping

1. Prepare 8-inch pastry shell.

2. Cream butter in medium-size bowl and gradually add sugar, creaming well
after each addition.

3. Cool melted chocolate; blend into butter-sugar mixture with instant
coffee and vanilla.

4. Add eggs, one at a time, beating VERY WELL after each addition. (Use
an electric beater or mixer, for you'll need to beat in each egg 5
minutes to make mixture creamy, thick, and fluffy.)

5. Turn into baked pastry shell; chill 1 - 2 hours. Just before serving,
whip cream and garnish pie.
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SOUTHERN FRIED PIES

Yield: 12 pies

3 c Dried apples *
1 1/2 c Water, boiling
1/2 c Sugar
1/4 t Cinnamon, optional
1/4 t Allspice, ground, optional
Shortening or lard

-------------------------PASTRY **------------------------------
2 c Flour, all-purpose
1 t Baking soda
1/2 t Salt
1/2 c Lard or vegetable shortening
3 T Cold water

First make the pastry: combine flour, baking soda, and salt; cut in lard
with a pastry blender until mixture resembles course meal. Sprinkle ice
water over flour mixture by tablespoonsful, mixing lightly with a fork
until enough has been added to allow dough to form a ball. Wrap ball,
and chill at least 1 hour.

Cook fruit in boiling water, covered, for 30 minutes, or until very
tender; cool and mash slightly. Stir in 1/2 cup of sugar and spices.

Divide chilled pastry in half; roll each half to ¬ inch thickness and
cut into 5 inch circles. Reroll scraps, and cut into circles. Place 2 to
3 tablespoons of fruit mixture on half of each pastry circle; moisten
edges of pastry circles and fold over filling, make sure edges meet.
Press edges together, using a fork dipped in flour. Fry in skillet (cast
iron preferred) using lard or vegetable shorting until browned on both
sides. Drain on paper towels. Serve hot, warm, or cold.

* Peaches or Apricots may be substituted for Apples. Fresh fruit may
used, increase to 4 cups and simmer, covered in a small amount of water,
until tender. Mash coursely or chopped finely, and mix with sugar and
spices.

Use a 5 inch saucer to cut circles.

May by sprinkled with powdered or granulated sugar while hot if
desired.
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Hillvilla Pumpkin Pie

Yield: 8 servings
 

2 lg eggs, lightly beaten
1 ts vanilla
16 oz can pumpkin
1/4 c golden or dark brown sugar
2 1/2 ts Special Seasoning (below)
1 c evaporated milk
1/2 c half-and-half
1/2 c granulated sugar
1 9-inch unbaked pie shell

Mix together the eggs, vanilla, pumpkin, sugar and seasoning mix. In a
saucepan, mix the evaporated milk, half-and-half and sugar; cook over
low heat until sugar dissolves. Add to the pumpkin mixture. Pour
into unbaked shell and bake at 425 degrees for 15 minutes; lower heat
to 350 and cook 25 minutes. Store in frig.

Special Seasoning 4 T. ground cinnamon 2 T. ground allspice 2 T. black
pepper 2 T. salt 1 T. ground nutmeg 1 T. ground cloves 1 T. ground
ginger

Mix all and store in an air-tight container. Makes about 3/4 cup.
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Pecan Pie Pastry

Servings: 2

1/2 c Unbleached Flour 3 tb Shortening Or Lard
2 tb Finely Chopped Pecans Cold Water
1/4 ts Salt Dried Beans

In a small mixing bowl stir together flour, chopped pecans and salt. Cut
in shortening or lard till the pieces are the size of small peas.
Sprinkle cold water over part of the mixture; gently toss with a fork.
Push to side of bowl. Repeat till all is moistened. Form dough into a
ball. On a lightly floured surface roll the ball into a 10-inch circle.
Line a 7-inch pie plate or quiche dish with the pastry. Flute edge.
Cover surface of pastry with clear plastic wrap. Spread dried beans atop
the plastic wrap to a depth of 1 inch. Micro-cook, uncovered, on 70%
power for 6 minutes, rotating the dish a half-turn every 2 minutes.
Carefully lift plastic wrap and beans from pastry. Micro-cook,
uncovered, on 70% power about 2 minutes or till pastry is dry.
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PUMPKIN-PECAN PIE

Servings: 6

--------------------------------PIE FILLING--------------------------------
2 c Pumpkin; Mashed, Canned 1/2 ts Allspice; Ground
1 c Granulated Sugar 1/2 ts Cloves; Ground
1 tb Cornstarch 1/2 ts Salt
1 1/2 ts Cinnamon; Ground 2 Eggs; Lg
1/2 ts Ginger; Ground 13 oz Evaporated Milk; 1 Cn
1/2 ts Nutmeg; Ground 1 Unbaked 9-inch Pie Shell

---------------------------CRUNCHY PECAN TOPPING---------------------------
3 tb Butter Or Regular Margarine 2/3 c Pecans; Coarsely Chopped
2/3 c Brown Sugar; Firmly Packed

---------------------------------DIRECTIONS---------------------------------

PIE FILLING:

Combine the pumpkin, sugar, cornstarch, spices and salt in a bowl mixing
and mix well. Add the eggs and evaporated milk. Beat until smooth, using
a wire whisk. Pour into the unbaked pie shell. Bake on the lowest rack of a
preheated 425 Degrees F. oven for 15 minutes and then reduce the oven
temperature to 350 degree F. and bake for an additional 45 minutes or until
a knife inserted halfway between the center and edge comes out clean. Cool
on a wire rack. Prepare the Crunchy Pecan Topping and sprinkle evenly over
the cooled pie then place the pie under the broiler flame (5-inches from
the heat source) until the mixture begins to bubble, about 1 to 1-1/2
minutes. Cool to room temperature on a wire rack. Refrigerate until
serving.

CRUNCHY PECAN TOPPING:
Place the softened butter, brown sugar, and pecans in a bowl and mix until
crumbly with a pastry blender.
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Brandy Pecan Pie

Servings: 6

1/4 c Butter 1/4 c Brandy
1 c Sugar 1 c Whole pecans
3 Large eggs 1 Unbaked 9-inch pie shell
1 c Light corn syrup

Preheat the oven to 350F. Beat the butter with an electric mixer to
soften. Gradually add the sugar, then the eggs, one at a time, until well
blended.
Beat in the corn syrup and brandy until well blended.
Pour into the pie shell and sprinkle with the pecans.
Bake 45-50 minutes, or until set around the edges.
The filling will be puffy. Cool on a wire rack.
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Impossible Pecan Pie

Servings: 6

4 x Eggs 2 c Milk
3/4 c Sugar 1/2 c Bisquick
4 tb Butter 1 c Pecans

Grease 10 in. pie plate. Beat all ingredients except pecans, in blender
until smooth. Pour in pie plate add pecans and bake at 350 for 45 minutes
or until set.
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Caramel Crunch Pecan Pie

Servings: 1

-----------------------------------TOFFEE-----------------------------------
2 c Dark brown sugar, firmly 1/4 c Unsalted butter or margarin
- packed 2 tb Boiling water
1/8 ts Salt 1 tb Cider vinegar

-----------------------------------CRUST-----------------------------------
2 c All-purpose flour 5 tb Ice water (or more)
1 ts Salt 1 tb Whipping cream
3/4 c Butter flavored crisco

----------------------------------FILLING----------------------------------
3/4 c Granulated sugar 2 tb Butter or margarine,
1/2 ts Salt - melted
1 c Dark corn syrup 2 ts Vanilla
3 Eggs 1 ts Unsulfured molasses
2 tb Butter-flavored pancake- 2 c Pecan pieces
- waffle syrup

-----------------------------------SAUCE-----------------------------------
2/3 c Granulated sugar 1 tb Whipping cream
1/3 c Water 1/4 c Unsalted butter or margarin
1/2 c Whipping cream -plus-

TOFFEE

Grease a jellyroll pan with Butter Flavor Crisco. Combine brown sugar,
salt, butter, boiling water and vinegar in large saucepan. Stir until
well blended. Cook and stir over medium heat until mixture comes to a
boil. Cover and boil 2 to 3 minutes. Uncover and brush brown sugar
crystals with wet pastry brush. Boil slowly wothout stirring until
mixture reaches hard-crack stage, 295 to 310 degrees on candy
thermometer. Stir gently without touching sides of saucepan. Pour into
pan, spreading if necessary. Cool to room temperature. Break into
squares, then break up enough squares to make 3 tablespoons small bits
or pieces. Cover and store remainder of candy for eating.

CRUST

Combine flour and salt in medium-size bowl. Cut in Crisco until all
flour is blended to form pea-sized chunks. Sprinkle with ice water, 1
tablespoon at a time. Toss lightly with fork until dough will form a
ball. Divide dough in half. Press between hands to form a couple of 5-
to 6-inch "pancakes". Roll dough for bottom crust into circle between
sheets of plastic wrap. Peel off top sheet. Trim pastry 1 inch larger
than upside-down 9-inch pie plate. Fit into pie plate. Press to fit.
Remove other sheet of plastic wrap. Freeze. Roll second "pancake" same
as for crust. Freeze 15 minutes.

Heat oven to 400 degrees. Cut out 26 to 28 leaf shapes and 3 larger
maple-leaf shapes from rolled pastry. Arrange leaves in overlapping and
slightly curved pattern on baking sheet. Brush with whipping cream.
Moisten tips of small leaves with ice water. Press around edge of crust
in overlapping fashion. Brush with cream. Bake leaves at 400 degrees 10
minutes, or until lightly browned.

FILLING

Combine granulated sugar, salt, corn syrup, eggs, syrup, melted butter,
vanilla and molasses in medium-size bowl. Beat with whisk until blended.
Stir in nuts. Pour into unbaked pie shell. Bake at 400 degrees 10
minutes. Reduce temperature to 350 degrees. Bake 25 to 35 minutes, or
until filling is firm when pie is shaken gently. Cover edge to keep from
overbrowning.

SAUCE

Combine granulated sugar and water in small saucepan. Cook and stir over
low heat until sugar dissolves. Increase heat to medium. Boil without
stirring 11 minutes until mixture is deep amber color, brushing down
sugar crystals from sides of pan with wet pastry brush. Remove from
heat. Stir in whipping cream; mixture will bubble up. Add butter,
stirring until smooth. Cook and stir over low heat about 3 minutes or
until color deepens and sauce thickens slightly. Spoon 1/2 cup over warm
pie. Cool 1 hour. Cover and refrigerate remaining sauce for ice cream
topping. Sprinkle top with toffee bits. Place leaf decoration to 1 side
of pie. Refrigerate 4 hours before serving. Refrigerate leftovers. Makes
9-inch pie.
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Light And Fresh Cranberry Pecan Pie

Servings: 12

-----------------------------------CRUST-----------------------------------
2 tb Corn oil margarine, melted 2 tb Sugar
1 c Graham-cracker crumbs 1 tb Non-fat milk
- (14 squares)

----------------------------------FILLING----------------------------------
1 oz Semisweet chocolate 1 tb Sherry or brandy
- (2 squares) 2 Egg whites
1/2 c Corn oil margarine Pinch of salt
2 c Fresh cranberries, rinsed 2/3 c Sugar
1/3 c Brown sugar, firmly packed 1 c Unbleached all-purpose flou
1/3 c Chopped pecans
1/4 c Flaked coconut 1/4 c Whole pecans

Heat oven to 325 degrees. To make crust, combine melted margarine,
crumbs and sugar in a small bowl. Stir in milk to moisten. Press firmly
in bottom of 10-inch pie pan sprayed with non-stick vegetable coating.

Melt chocolate and margarine over very low heat. Spread berries evenly
over crust; sprinkle with brown sugar, chopped nuts and liquor. Beat egg
whites and salt until frothy. Continue beating and gradually add sugar.
Stir melted mixture and flour into egg whites, pour over cranberries.

Sprinkle with coconut, decorate with pecans. Bake until center does not
wiggle, 40 to 50 minutes. Serve warm. Makes 12 servings.
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EASY KARO PECAN PIE

Servings: 8

3 Eggs,slightly beaten 1 c Karo corn syrup
1 c Sugar 2 tb Margarine, melted
1 ts Vanilla 1 1/2 c Pecan halves
1 9" unbaked pie shell

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

Servings: 6

----------crisco c---------- 1 1/3 c All-purpose flour
1/2 ts Salt 1/2 c Butter flavor shortening
4 tb Cold water -------------p-------------
4 Eggs,slightly beaten 1/4 c Brown sugar,packed
1/4 c Granulated sugar 1 c White corn syrup
1/2 ts Salt 1 ts Vanilla extract
1 tb Bourbon 2 tb Butter, melted
1 c Chopped pecan nuts ----------crunch t---------
1/3 c Brown sugar,packed 3 tb Butter
3 tb Honey 1 1/2 c Pecan halves

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

Servings: 8
 

---------------------------------THE CRUST---------------------------------
1 1/4 c Flour;all purpose 3 tb Shortening; cold
1 ts Salt 3 tb Water; ice
4 tb Butter;sweet,cold&cut up

--------------------------------THE FILLING--------------------------------
3 Eggs; beaten 1/3 c Butter; melted unsalted
1 c Sugar 2 tb Bourbon
1/2 c Light corn syrup 1/2 ts Salt
1/2 c Dark corn syrup 1 c Pecans; chopped

1. Crust - Place flour, sugar and salt in bowl of food processor. Pulse
just to combine. Add butter and shortening. Pulse until mixture
resembles coarse meal. With machine running, slowly pour in water.
Process just until mixture begins to come together. Gently press dough
into a ball. Wrap in plastic and refrigerate for 30 minutes.

2. On a lighly floured surface, roll out dough to fit a 9 in. plate.
Place dough in plate and trim, crimp edges.

3. Preheat oven 375 degrees.

4.FILLING Whisk together the eggs, sugar, corn syrups, butter, bourbon
and salt. Place the pecans in the bottom of the pie plate. Pour the
filling over the pecans. Bake until set, about 35-40 minutes.
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Arizona Pecan Chocolate Rum Pie

Yield: 1 pie

1/4 ts Salt
1 1/4 c Flour
1/2 c Lard; chilled
3 Eggs; lightly beaten
3 tb Water
1/4 ts Vinegar
1 1/2 oz Unsweetened chocolate
3 tb Butter
3/4 c Dark corn syrup
1/2 c Brown sugar
3/4 ts Vanilla extract
1 tb Rum
1 1/4 c Chopped pecans

Mix the salt into the flour and cut in the lard. Measure out 1
tablespoon of the beaten eggs into a small bowl and reserve the
remaining eggs. Add the water and vinegar to the bowl and stir. Slowly
add the liquid to the flour and lard, just until the mixture holds
together to form a dough.

Lightly flour a work surface and rolling pin and roll the dough into an
11-inch circle. Fit it into a 9-inch pie pan and refrigerate it if you
plan to finish the pie after several hours, or freeze it if you are
completing the recipe at this point. This will prevent shrinkage.

Melt the chocolate and butter together in a heavy saucepan. Set aside
and allow to cool.

Stir the corn syrup and sugar into the reserved eggs. Add the chocolate
and butter, vanilla, rum and the pecans. Mix well and pour into the pie
shell.

Bake in the preheated oven for 1 hour, or until set. The filling will
rise and then fall. Remove from the oven and cool on a rack. Serve
slightly warm or at room temperature.
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PECAN-CHOCOLATE CHIP PIE

Yield: 6 servings

---------------------------DOUGH--------------------------------
1/2 lb Butter
1/2 lb Cream cheese
2 ts Vanilla
2 c Flour

--------------------------FILLING-------------------------------
1 c Pecans
4 tb Unsalted butter
2 Eggs
1 c Dark corn syrup
1/4 c Molasses
1/2 c Brown sugar
1 ts Vanilla extract
1/4 c Chocolate chips (or more)

FOR DOUGH: CREAM BUTTER, CREAM CHEESE and vanilla together in a mixer or
processor. Reduce speed to low and add the flour. Mix until just
incorporated. Remove the dough, form into three balls and wrap in
plastic wrap. Chill one hour before using. Uncooked dough can be frozen
up to two months. Freeze uncooked balls of dough or freeze dough in pie
tins. Makes three 10-inch pies.

FOR FILLING: MIX PECANS AND BUTTER in a small saucepan over medium heat
and cook until butter turns a golden color. Remove from heat and set
aside. In a mixing bowl combine eggs, corn syrup, molasses, brown sugar
and vanilla. Mix until smooth and then mix in the pecans and butter.
Pour this filling into the pie crust and sprinkle with the chocolate
chips. Place on the middle rack of a preheated 350F oven and bake until
the center of the pie is set, about 35 to 40 minutes. Remove from the
oven and let the pie cool before serving.
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Fudge-pecan Pie

Yield: 8 servings

1 c Light corn syrup
3/4 c Sugar
3 oz Chocolate,usweetened,chopped
3 tb Butter
3 lg Eggs
1 ts Vanilla
1/4 ts Salt
1 1/2 c Pecans, chopped
1 Pie shell, 9" unbaked

Preheat oven to 350-degrees. Stir corn syrup and sugar in heavy medium
saucepan over medium heat until sugar dissolves and mixture boils.
Remove from heat. Add chocolate and butter and stir until melted and
mixture is smooth. Whisk in eggs, vanilla and salt. Stir in pecans.
Pour filling into crust. Bake until filling is set, about 40 minutes.
Cool slightly. Serve warm or at room temperature.
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CHOCOLATE CHESS PIE

2 eggs, beaten
1 tsp vanilla
1 stick margarine, melted
1 1/2 cup sugar
1 small can evaporated milk
3 1/2 tbsp cocoa

Mix sugar, cocoa and margarine. Stir well. Add eggs and beat with
electric mixer for 2 1/2 minutes. Add milk and vanilla. Mix well. Pour
into unbaked Deep Dish pie shell. Bake for 45 minutes at 350deg.
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COOKIES & CREAM PUDDING PIE

Ingredients :

26 chocolate sandwich cookies
1 1/2 c. cold milk
1 c. (1/2 pt.) vanilla ice cream, softened
1 (4 serving size) pkg. Jello instant pudding, chocolate flavor
Cool Whip whipped topping, thawed (for decorate if you wish

Preparation :
Place cookies on bottom and sides of 9 inch pie plate. Cookies should
cover plate evenly. Pour 1 1/2 cups of cold milk into bowl. Add ice
cream. Beat with wire whisk until well blended. Add pudding mix. Beat
with wire whisk until well blended, about 2 minutes. Let pudding stand
for 3 minutes. Pour pudding into cookie-lined pie plate. Put pie into
refrigerator to chill until set, about 3 hours. To decorate, spoon
whipped topping into zipper-style sandwich bag. Squeeze extra air out of
bag; close tightly. Snip a small corner off bottom of bag with scissors.
Squeeze bag gently to make design. Chill until serving time. Makes 8
servings.
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Cherry Berry Pie

Yield: 6 servings

-----------------------------C----------------------------------
2 c all-purpose flour
1 ts salt
1/4 ts baking powder
1/3 c shortening
1/3 c butter flavor shortening
6 tb cold water
2 ts vinegar

--------------------------Cherry L-------------------------------
3 c frozen pitted tart cherries
1/2 c juice drained from cherries
1/3 c plus 1 tbsp. sugar,divided
1 tb plus 1 1/2 t. quick tapioca
1 tb cornstarch,divided
1/2 ts almond extract
1/2 ts vanilla extract
1 pk 8 oz. cream cheese,softened
1/2 c confectioners sugar
1/2 ts almond extract
1/3 c chopped almonds
1/2 ts vanilla extract

------------------------Raspberry L-----------------------------
1 c fresh raspberries,drained
2 tb granulated sugar
1 tb cornstarch

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

------------------------Cream Cheese Layer-------------------------------

For Crust:

Combine flour,salt and baking powder in a bowl.Cut in shortening and
butter flavor shortening with a pastry blender (or 2 knives) until the
flour is just blended in to form pea size chunks.Combine water and
vinegar.Sprinkle over flour mixture,1 tbsp. at a time.Toss lightly with
a fork until dough forms a ball.Divide dough in half.Press between hands
to form two 5 to 6" pancakes. Flour rolling surface and pin lightly.Roll
dough for bottom crust into a circle.Trim 1" larger than upside down 9"
pie plate.Loosen dough carefully.Fold in quarters.Unfold.Press into pie
plate.Trim edge even with pie plate.

For Cherry Layer:

Thaw and drain enough berries to yield 2 to 2 1/2 cups fruit and 1/2 cup
juice.Combine cherries,1/3 cup granulated sugar,1 tbsp. tapioca,1 1/2
tsp. cornstarch,almond extract and vanilla extract in a large
bowl.Combine 1/2 cup cherry juice,1 tbsp. granulated sugar,1 1/2 tsp.
tapioca and 1 1/2 tsp. cornstarch in a small saucepan.Place on medium
heat.Cook stirring constantly,3 or 4 minutes.Cool slightly.Pour over
cherries.Mix gently until cherries are coated.Set aside. For Cream
Cheese Layer: Combine cream cheese,confectioners sugar, almonds,almond
extract and vanilla extract in a medium bowl.Beat at medium speed of
electric mixer until well blended.Spread on bottom of unbaked pie shell.

For Raspberry Layer:

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

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

1 stick margarine 1/2 c chopped nuts (pecans, peanuts,almonds)
1 c sugar 1 tsp vanilla
2 eggs 1 tsp vinegar
1/2 c coconut 1 unbaked pie shell
1/2 c rasins

Combine margarine, sugar and slightly beaten eggs. Add remaining
ingredients. Mix well and pour into pie shell. Place on trivit or
inverted pie tin in 350 dutch oven. Bake for 30 min. Let stand in oven
about 5 min after removing coals.
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Maple Custard Pie

1 c brown sugar 1-1/2 c scalded milk
1/4 tsp maple extract 2 tbs melted butter
1 tbs cornstarch 1/2 c cold milk
3 beaten eggs pinch of salt
2 uncooked pie shells nutmeg

Makes 2 pies

Into scalded milk, mix sugar, extract and melted butter. Combine cold
milk and cornstarch and mix well. Add to mixture along with salt and
eggs. Beat well. Pour into pie shell. Place on top of inverted pie tin
and bake at 450 for 10 min. Top with nutmeg and bake another 25 min at
350
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BILLIONAIRE PIE

1 c. condensed milk
1 oz. unsweetened chocolate, melted
1 (9 oz.) container whipped topping
1 c. pecans, chopped
1 c. crushed pineapple, drained or
1/2 c. maraschino cherries, chopped
1 graham cracker crust

Combine milk and chocolate in double boiler and cook, stirring until
smooth. Cool. Fold in whipped topping, pecans, and fruit. Pour into
crust and chill.
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Spring Strawberry Pie

Crust:

1 1/2 cups graham cracker crumbs
1/2 cup ground pecans
2 tablespoons packed light brown sugar
4 to 5 tablespoons melted butter

Filling:

8 ounces reduced-fat creamcheese, softened
1/3 cup powdered sugar
1 cup chopped strawberries
2 cups sliced strawberries
1/4 cup strawberry or plum jelly, melted

1. Preheat oven to 350 degrees. Coat a 9- or 10-inch glass pie plate
with nonstick cooking spray. In a medium bowl, combine graham cracker
crumbs, pecans, sugar and melted butter. Press firmly into pie plate,
being careful to distribute evenly and avoid a too-thick bottom corner.
Bake for 10 to 12 minutes, until lightly browned. Allow to cool
completely.

2. Combine cream cheese and powdered sugar. Stir in chopped berries.
Spread filling into cooled pie crust. Top with sliced berries. Glaze
berries with melted jelly or jam. Refrigerate until ready to serve.9
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Spinach Phyllo Pie

1/4 cup olive oil
1/4 cup chopped onion
1/2 cup scallions
1 pound steamed spinach
3/4 cup ffeta cheese
1/2 cup low-fat ricotta cheese
1/2 cup chopped parsley
3 large eggs, lightly beaten
1 teaspoon nutmeg
1 package phyllo dough
salt and pepper

Heat oil in large saute pan and add onion and scallions. Saute until
tender . Add feta, ricotta, parsley, egg, nutmeg, salt and pepper. Stir
well to combine. Spray a large glass baking dish with butter spray.
Remobe phyllo sheets from package and lay on work surface. Cover with a
damp towel to prevent from drying. Lay one sheet into baking pan and
spray with cooking spray. Top with eight more sheets, spraying in
between. Spread the spinach mixture evenly over the phyllo. Top with
nine more phyllo sheets spraying in between. Bake in oven at 350
deggrees for 30 minuyes until golden brown.
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Decadent Peanut Butter Ice Cream Pie

***CRUST***
2 1/2 cups nestles quik cereal
1/3 cup flour
1/4 cup butter -- melted
***CHOCOLATE LAYER***
2/3 cup evaporated milk
1/2 cup semisweet chocolate chips
1/3 cup icing sugar
1/4 cup butter
***ICE CREAM LAYER***
4 cups vanilla icecream -- softened
1 cup crunchy peanut butter
1 bar butterfinger chocolate bar -- chopped

1. In a food processor crush cereal into crumbs.
2. In a small bowl combine crumbs with flour, stir in melted butter to moistend.
3. Press over bottom and up sides of a 9 inch pie plate. Bake at 425 for 10-12 minutes
or until set. Let cool.
4. In a small saucepan combine evaporated milk, chocolate chips, icing sugar and
butter; cook over medium heat until just beginning to boil. 5. Redcue heat to low
simmering and stirring for 3-5 minutes or until thickened and smooth. Cool
6. With the back of a spoon spread a thin layer over bottom of pie crust and 1/2 inch
up the sides. Reserve remaining chocolate sauce for topping. Freeze crust for 30
minutes.
7. In a food processor or with a mixer blend ice cream with peanut butter until
combined. Spoon into frozen crust.
8. Top icecream with reserved chocolate mixture, garnish with chopped candy bar and
freeze for 5 hours until firm or over night.

Notes: Pie may need to sit at room temperature for 15 minutes before serving
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Almost Fat Free Pie Crust

4 teaspoon Sugar
1/4 t Pumpkin/apple pie spice, all spice -- or cinnamon
4 Sheets phyllo dough

Preheat oven to 425F (If your pie is to bake at 350F ~I'll explain
further in a minute). Spray 9" pie pan with nonstick cooking spray. Make
your pie filling and set aside. To make crust, combine sugar with spice
in a cup and set aside. Stack phyllo sheets, then cut in half to make 8
sheets. Cover with tea towel until ready to use. Place one sheet of
phyllo on the pie pan spray with nonstick cooking spray and sprinkle
with 1/2 tsp of sugar mixture. Repeat steps with remaining phyllo
sheets, fanning them evenly until the entire pie pan rim is covered.
Pour pie filling into shell and trim excess dough. To prevent crust
edges from burning, cover loosely with aluminum foil. Bake for 15
minutes at 425F. Then reduce temp to 350F (if this is what your pie
recipe calls for) and bake for necessary time (for the pumpkin pie in
this recipe you were suppose to bake the pie for an additional 40 to 50
minutes at 350F and you were suppose to allow pie to cool before
slicing)
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APPLE PHYLLO KISSES
 

1 c Finely chopped cookg apples
1 t Lemon juice
1/4 c Grated cheddar cheese
1 tb Minced fresh chives
4 Phyllo dough sheets
1 1/2 tb Melted butter

In a small bowl, combine apples, lemon juice, cheddar cheese, and
chives. Set aside. Preheat oven to 375' F. Cut each sheet of phyllo in
half lengthwise and into fourths crosswise, forming 32 6 x 4-inch
squares. Lay 1 square of phyllo on a sheet of waxed paper. Brush lightly
with melted butter. Repeat with 2 more squares of phyllo. Place 2
tablespoons of filling in center. Bring up opposite corners of square
and pinch to form a "kiss". Repeat with remaining phyllo. (You should
have 8 filled pastries) Transfer to lightly buttered baking sheet. Bake
for 15 to 20 minutes, or until golden brown. Serve warm.
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Ozark Mountain Berry Pie

1 cup sugar
1 dash salt
1/4 cup cornstarch
1/2 teaspoon ground cinnamon -- optional
1 cup blueberries
1 cup strawberries
3/4 cup blackberries
3/4 cup red raspberries
1/2 cup water
2 tablespoons lemon juice
2 tablespoons butter or margarine
Pastry for a double-crust pie -- (9 inches)

In a saucepan, combine sugar, salt, cornstarch, and cinnamon if desired.
Stir in berries. Add water and lemon juice. Cook over medium heat just
to the boiling point. Pour into pie shell; dot with butter. Top with a
lattice or full crust. If using a full crust, cut slits in the top,
brush with milk and sprinkle with sugar. Bake at 350 for about 45
minutes or until the crust is golden
Yield: 8 servings.
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Glazed Peach Pie

1 cup sugar
1/4 cup cornstarch
1 dash salt
1 dash ground nutmeg
2 tablespoons water
1 tablespoon lemon juice
2 1/2 cups pureed peeled fresh peaches
3 1 /2 cups sliced peeled fresh peaches
1 pie pastry -- (9 inches), baked

In a saucepan, combine sugar, cornstarch, salt and nutmeg. Stir in
water, lemon juice and pureed peaches. Cook over medium heat, stirring
constantly, about 5 minutes or until mixture is thickened. Pour all but
1/2 cup of glaze into the pie shell. Top with sliced peaches and brush
with reserved glaze. Chill for at least 3 hours. Yield: 8 servings.
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grandmother's Pumpkin Pie

This is the best pumpkin pie I've ever tasted. It is easy
to make (and, to the best of my knowledge, infallible). It
is my maternal grandmother's recipe, and both she and my
mother never measured anything. I had to follow my mother
around with measuring spoons to get this committed to
writing -- but, now, my mother finds it easier to just
follow the recipe, too.

Note that you can make the crust and filling a day ahead,
refrigerate, and then pour filling into crust and bake the
day this will be served. That's what my family has always
done at Thanksgiving.

1 unbaked 9-inch pie crust
2 large or extra-large eggs
1 (1-pound) can (2 cups) solid pack pumpkin
1/2 cup light brown sugar, firmly packed
1/4 cup plus 1 tablespoon granulated sugar, divided
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/2 teaspoon salt
2 1/3 cups heavy cream, divided
1 (6-ounce) can (2/3 cup) evaporated milk
1 teaspoon pure vanilla extract

N. B. If desired, the crust can be made ahead of time, and
filling ingredients can be mixed the day before and
stored in a tightly-sealed container in the
refrigerator until baking time.

-- Preheat oven to 425 degrees F. (or 400 degrees if using
Pyrex pie plate).

-- Prepare filling:
. Pour eggs into large mixing bowl. Beat until thick
and lemon-colored.
. Add brown sugar, 1/4 cup of the granulated sugar,
cinnamon, ginger, nutmeg, cloves, salt, 1 1/3 cups of
the heavy cream, evaporated milk, and pumpkin.
. Mix until smooth and thoroughly blended.
. Pour into unbaked pastry shell.

-- Bake:
. Place pie tin on center shelf of oven and bake for 15
minutes.
. Reduce oven temperature to 350 degrees F. (or 325
degrees F. for Pyrex).
. Bake 45 minutes longer, or until knife inserted in
center of pie comes out clean.
. Remove pie from oven.

-- Top with whipped cream:
. Whip remaining 1 cup heavy cream.
. Add remaining 1 tablespoon granulated sugar and
vanilla.
. Beat until consistency of whipped cream.
. When ready to serve, spread sweetened whipped cream
over each slice of pie.

Yield: 1 (9-inch) pie
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Old-fashioned apple pie

The most unusual such recipe I have ever seen, since one adds liquid
rather than flour to the filling.

However, it is a simple but wonderful pie, which everyone around here
loves. (Note that, if the apples are not sufficiently flavorful, you
should substitute apple cider or apple juice for the water.)

Pastry for 2-crust 9-inch pie (use your favorite recipe)
1 quart (4 cups) cold water *
1/4 cup lemon juice (reconstituted is fine) *
6 tart apples (e.g., Granny Smith)
1/4 cup water (or apple cider or apple juice if apples are
not sufficiently flavorful)
1 cup granulated sugar
1 teaspoon ground cinnamon
3 - 4 tablespoons butter

* Amounts are approximate. All you need here is enough
water to cover the apple slices (to keep them from
browning), and at least 1/16th as much lemon juice as
you have water.

-- Prepare pie crust:
. Prepare pie crust (using your favorite recipe).
. Preheat oven to 350 degrees F.
. Line bottom of pie tin with bottom crust.

-- Prepare filling:
. Pour lemon juice and 4 cups water into large mixing
bowl. Place over working surface.
. Peel, core, and slice apples about 1/4 inch thick.
As you cut them, put them in the bowl of acidulated
water to help prevent them from browning.
. After all of the apples have been sliced, put them
in a colander or strainer (discarding the water and
lemon juice).
. Arrange sliced apples over bottom crust inside pie
tin.
. Pour water, cider, or juice over apples.
. Evenly sprinkle granulated sugar over apples.
. Evenly sprinkle cinnamon over sugar.
. Dot with butter.

-- Add top crust:
. Place top crust over tin.
. Flute edges.
. Cut slashes in several places on top of crust (to
allow steam to escape).

-- Bake until crust is golden brown (about 1 hour).

Yield: 1 pie
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Lemon-Strawberry Pie

1 1/2 cups Flour
2 tablespoons Sugar
1/2 teaspoon Salt
1/3 cup Vegetable Oil
3 tablespoons Milk
LEMON FILLING
1 cup Sugar
2 tablespoons Flour
2 teaspoons Lemon peel -- grated
1/4 cup Lemon juice
1 tablespoon Butter -- melted
1 cup Milk
3 large Eggs; seperated room temp
1 pint Strawberries; reserve 5 slice remaining
1/2 cup Strawberry jam -- seedless melted

Heat oven to 325. Have a 9-inch pie plate ready. Crust: Mix flour, sugar
and salt in a large bowl. Add oil and milk. Stir with a fork until well
blended. (Mixture will be crumbly.) Scatter evenly in ungreased pie
plate. Press over bottom and up sides. Press edges into a plain rim.
Lemon Filling: Mix sugar, flour and lemon peel in a large bowl. Whisk in
lemon juice, butter, milk and egg yolks until blended. Beat egg whites
in a large bowl with electric mixer until stiff peaks form when beaters
are lifted. Stir gently (fold) into lemon mixture. Pour into crust. Bake
35 to 40 minutes until a pick inserted near center comes out clean and
top is golden. Cool completely on wire rack. Cover and refrigerate up to
2 days. UP TO 8 HOURS BEFORE SERVING: Arrange sliced berries on pie
beginning at outer edge and leaving a 2 1/2 inch circle empty in center.
Fill circle with reserved whole berries. Brush sliced and whole berries
with melted jam. Refrigerate until serving.
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Strawberry Diet Pie

Graham Cracker Crust:

1-1/4 cup Graham Crackers 1/2 package Sweet n Low 1/3 cup melted margarine

I box strawberry Jello (diet) 1 cup diet ginger ale 1 tablespoon corn
starch 3 cups sliced strawberries - no sugar added CRUST; Mix crust
ingredients and press into 8 or 9 inch pie plate. Mix together and bring
to a boil: jello, ginger ale, and corn starch. Pour into bowl. Mix
strawberries into Jello. After mixture is cooled pour into crust and
refrigerate.
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DOUBLE STRAWBERRY ICE CREAM PIE

1 cup graham cracker crumbs
6 tablespoons (3/4 stick) butter, melted
2 tablespoons sugar

1 pint strawberry ice cream, slightly softened
1 pint vanilla ice cream, slightly softened

1 16-ounce package frozen unsweetened strawberries, thawed, undrained
16 large marshmallows

2 egg whites, room temperature
1/4 cup sugar
1/8 teaspoon salt

Preheat oven to 400°F. Combine graham cracker crumbs, butter and 2
tablespoons sugar and press into 9-inch-diameter pie pan with 1
1/2-inch-high sides. Bake until edges begin to darken, about 8 minutes.
Cool completely.

Spoon strawberry ice cream evenly into crust. Freeze 25 minutes. Spread
vanilla ice cream over. Cover tightly and freeze until firm, about 1
hour. (Can be prepared 1 week ahead.)

Strain 2 tablespoons juice from strawberries. Stir marshmallows with
juice in heavy small saucepan over low heat until melted. Cool
completely.

Meanwhile, beat whites in medium bowl to soft peaks. Gradually add 1/4
cup sugar and salt and beat until stiff but not dry. Fold in cooled
marshmallows. Spread over ice cream. Cover and freeze until ready to
serve. (Can be prepared 1 day ahead. Refrigerate thawed berries.) Serve
pie, topping each piece with spoonful of strawberries.

8 to 10 servings
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BANANA SPLIT PIE

1 cup hot fudge sauce
1 9-inch chocolate cookie pie crust
1 1/2 bananas, peeled and sliced
1 pint vanilla ice cream, softened

1 8-ounce can crushed pineapple, drained
2 cups sliced strawberries
1 cup whipping cream, whipped to peaks with 2 tablespoons powdered sugar

1/2 cup chopped walnuts

Spread hot fudge sauce over bottom of crust. Arrange bananas over. Spoon
ice cream over. Cover and freeze 4 hours. (Can be prepared 1 day ahead.)

Spoon pineapple over ice cream. Arrange strawberries over. Top with
whipped cream. Sprinkle with nuts. Serve immediately.

6 to 8 servings
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Frozen Pumpkin Pie

1/4 pound marshmallows
2 cups canned pumpkin
2/3 cup brown sugar
1 teaspoon salt
1 1/2 teaspoons ginger
1 1/2 teaspoons cinnamon
2 tablespoons boiling water
1/4 cup orange juice
4 egg yolks
1 1/2 cups heavy cream -- whipped
6 egg whites
6 tablespoons granulated sugar
1 baked Butter Pie Shell -- see recipe

Heat marshmallows, pumpkin, brown sugar and salt over hot water, folding
over and over until marshmallows are half melted. Mix ginger, cinnamon
and boiling water and add to marshmallows with orange juice. When
marshmallows are completely melted, remove from heat and beat in egg
yolks. Cool, pour into freezing tray of refrigerator and chill. Whip
cream and fold into chilled pumpkin mixture. Freeze until firm without
stirring. Beat egg whites until nearly stiff and beat in granulated
sugar gradually. Spread frozen mixture in pie shell and cover with
meringue. Brown quickly under broiler heat 1/2 minute. Serve at once.
Serves 6 to 8
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Apple Custard Pie

1/2 recipe Butter Pastry
4 tablespoons flour
1 cup sugar
2 apples (up to 3)
peel, cut into halves, and cored
1 egg -- beaten
1 1/2 cups milk
1/4 teaspoon nutmeg
1/2 teaspoon cinnamon

Line piepan with pastry. Mix 2 tablespoons flour and 1/4 cup sugar
thoroughly and sprinkle over bottom. Arrange apples cut-sice up in
pastry shell. combine egg and milk and pour over apples. Combine remaing
flour and sugar with spices and sprinkle over top. bake in very hot oven
(450 degrees F) 10 minutes; reduce temperature to slow (325 degrees F)
and bake 30 minutes longer, until custard is firm. 20 Makes 1 (9-inch)
pie.

Sour Cream Apple Variation: Omit egg, milk, cinnamon and 1/2 of flour.
combine remaining ingredients as above, bake as above, adding 1 cup sour
cream after 25 minutes.
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Butter Pecan Tartlets

1/2 cup butter
1 cup sugar
1/2 teaspoon salt
1 egg -- beaten
1/2 cup pecan nut meats
1 recipe Butter Pastry -- see recipe

Cream butter and sugar, add salt and beat until fluffy. Add egg and mix
thoroughly. fold in nut meats, broken into coarse pieces. roll pastry
thin and cut into 3-inch squares. Place squares in small muffin pans,
fitting them in so that the points are up like the petals of a flower.
Drop a tablespoon of the nut mixture into each case and bake in slow
oven (325 degrees F) 20 to 25 minutes.
Makes 15 tartlets.
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Buttermilk Pie

1 tablespoon butter
2 tablespoons flour
2 egg yolks
1/2 cup sugar
1 cup buttermilk
1 teaspoon lemon extract
1/2 recipe Butter Pastry
1 recipe Meringue 1

Blend butter and flour, add egg yolks and sugar beaten together,
buttermilk and extract. Line piepan with pastry, pour in filling and
bake in hot oven (425 degrees F) 10 minutes, reduce temperature to
moderate (350 degrees F) and continue baking 20 to 25 minutes or until
firm. Remove from oven, cover with meringue and bake as directed. Makes
1 (9-inch) pie.
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Butterscotch Pie

3/4 cup brown sugar
1/4 cup granulated sugar
1/3 cup flour
2 cups scalded milk
1/8 teaspoon salt
3 egg yolks -- beaten
1 1/2 tablespoons butter
1 teaspoon vanilla
1 baked Butter Pie Shell
1 recipe Meringue 2 -- see recipe

Combine sugars with flour, add hot milk gradually, stirring constantly
to make a smooth mixture. Add salt and cook in top of double boiler for
15 minutes, stirring occasionally, until thickened. Pour part of the hot
mixture slowly onto egg yolks, stirring constantly. Pour back into
double boiler, mix well and cook not more than 3 minutes, stirring
almost constantly. Add butter; stir until melted. Cool. Add vanilla,
pour into pastry shell, cover with meringue and porceed as directed.
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Butterscotch Pie Variations

1 recipe Butterscotch Pie -- see recipe
make the following changes:

Apple Butterscotch: Omit meringue. Pare 4 to 5 apples, slice into
baking dish, discarding cores. Add 1/4 to 1/2 cup sugar and bake at 350
degrees F. until tender. Cool and spread in pie shell before adding
butterscotch filling. Top with Whipped Cream Topping (see recipe)

Banana Butterscotch: Omit meringue. Omit granulate sugar from filling.
Slice 3 ripe bananas and arrange in alternate layers with cooked
filling in pie shell. Top with Whipped Cream Topping. (see recipe)

Raisin Butterscotch: Omit granulated sugar and increase butter to 3
tablespoons. Grind 1 cup raisins and add to filling. Cover with
meringue and bake following recipe directions.
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Butterscotch Sour Cream Pie

1 3/4 cups brown sugar
1/4 teaspoon salt
4 tablespoons flour
2 cups thick sour cream
2 t butter
2 eggs -- separated
1 1/2 teaspoons vanilla
1 baked Butter Pie Shell -- see recipe
3 tablespoons granulated sugar

Mix brown sugar, salt and flour in double boiler. Add sour cream and
butter. Cook, stirring constantly, 5 minutes or until thickened. cook
about 10 minutes longer, stirring occasionally. Add slowly to slightly
beaten egg yolks and cook 1 minutes longer, stirring constantly. Add 1
teaspoon vanilla, cool slightly and pour into baked pie shell. Beat egg
whites until stiff, beaat in granulated sugar and remaining vanilla and
spread over pie. Bake in moderate oven (325 degrees F) 15 to 20 minutes.
Makes 1 (9-inch) pie.

Variation #1: sprinkle with chopped pecans, English walnuts or black
walnuts before topping with meringue, or stirr chopped or whole nuts
into filling.

Variation #2: add 2/3 cup moist coconut.
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Cheese Custard Pie

1 quart milk
1 cup sweet cream
1/2 cup confectioner's sugar
5 eggs -- separated
1/4 teaspoon salt
1/4 cup butter -- melted
1/4 teaspoon nutmeg
1/2 recipe Butter Pastry -- see recipe

Pour milk into an earthen bowl, stand in a warm place and allow to
thicken. When the milk is quite thick, pour boiling water over it, place
in a cheesecloth bag and let drain 12 hours. Mash 1 cup of this curd or
cheese through a fine sieve into a mixing bowl. Stir in cream, sugar,
beaten yolks or eggs, salt and butter; flavor with nutmeg. Add stiffly
beaten egg whites. Line an earthen pudding dish with pastry and pour in
the cheese custard. bake in hot oven (450 degrees F) 10 minutes, then
reduce temperature to moderate (350 degrees F) and bake 30 minutes
longer. Serve at once. Makes 1 (9-inch) pie.

Variation: This mixture may be baked in custard cups lined with pastry.
Bake only 20 minutes after reducing temperature.
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Cheese Pie

1 1/2 recipes Zwieback Pie Shell mixture -- * see note
4 eggs
1 cup sugar
1/8 teaspoon salt
1 1/2 tablespoons lemon juice
1 1/2 teaspoons grated lemon rind
3/4 cup cream
3 cups cottage cheese
4 tablespoons flour

*see Crumb Pie Shell recipe

Line a deep dish or pie pan with zqieback mixture, reserving 1/2 cup for
the top. Beat eggs, add sugar and continue beating until thick. Add
salt, lemon juice and rind, cream, cheese and flour; beat thoroughly and
strain through a fine sieve. Pour into pie shell, sprinkle nuts and
remaining crumbs on top and bake in moderate oven (350 degrees F) about
1 hour or until center is firm. Turn off heat, open oven door, and let
stand in oven 1 hour or until cooled. Serves 10 to 12

Variation #1: any of the other crumb pie shells may be used successfully
for cheese pie.

Variation #2: Chopped nuts may be omitted
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Chocolate Butterscotch Pie

1 cu brown sugar
1/2 cup flour
2 cups milk -- scalded
2 ounces chocolate (squares) -- melted
1 tablespoon water
1/8 teaspoon salt
2 egg yolks -- slightly beaten
1 tablespoon butter
1/2 teaspoon vanilla
1 baked Butter Pie Shell -- see recipe
1 recipe Meringue 1 -- see recipe

Blend sugar and flour and add enough milk graduallly to make a thin
mixture. Combine with remaining milk, add chocolate and stir until
thickened. cook in top of double boiler, covered, for 5 minutes. Stir
water and salt into egg yolks, add a little of the cooked mixture,
returen to remaining mixture, add butter and cook 1 minute longer. Cool.
Add vanilla, pour into pie shell, top with meringue and proceed as
directed. 20 Makes 1 (9-inch) pie.

Variation #1: for a creamier pie, use 1/3 cup flour instead of 1/2 cup.

Variation #2: prepare 1 recipe Whipped Cream Topping (see recipe) and
spread over pie instead of meringue.
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Chocolate Chiffon Pie

1 tablespoon unflavored gelatin
1/4 cup cold water
1/2 cup boiling water
2 ounces chocolate (squares)
4 eggs -- separated
1 cup sugar
1/4 teaspoon salt
1 teaspoon vanilla
1 baked Butter Pie shell -- see recipe
1 recipe Whipped Cream Topping -- see recipe

*Crumb Pie Shell using cereal flakes, chocolate cookies, graham
crackers, vanilla wafers or sqieback may be used.

Soften gelatin in cold water 5 minutes. Mix boiling water and chocolate
until smooth. Add gelatin to chocolate mixture and stir until smooth.
Add gelatin to chocolate mixture and stir until dissolved. Add slightly
beaten egg yolks, 1/2 cup sugar, salt and vanilla; beat thoroughly. Cool
until mixture begins to thicken. Beat egg whites until foamy, beat in
remaining sugar gradually and fold into gelatin mixture. Pour into pie
shell and chill until firm. Spread with whipped cream before serving.
Makes 1 (9-inch) pie.

Mint Variation: Use only 3/4 cup sugar. Crush 1/2 cup peppermint candy
and fold into chocolate mixture.

Nut Variation: fold in 1/2 cup chopped nuts.
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Chocolate Custard Pie

3 eggs -- slightly beaten
1/2 teaspoon salt
3/4 cup sugar
2 3/4 cups milk
1 teaspoon vanilla
1/2 recipe Butter Pastry -- see recipe
1 1/2 ounces chocolate (squares)

Combine eggs, salt, 1/2 cup sugar, 2 1/2 cups milk and vanilla. Line a
pie pan with pastry and pour in filling. Bake in very hot oven (450
degrees F) 20 minutes; reduce temperature to slow (325 degrees F) and
bake 15 minutes longer. While pie is baking, melt chocolate over boiling
water, blend in remaining sugar and milk and cook until smooth and well
blended. Srpead over top and bake 15 minutes longer until firm. Makes 1
(9-inch) pie.
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Chocolate Meringue Pie

3/4 cup sugar
3 tablespoons cornstarch
3 tablespoons flour
1/2 teaspoon salt
2 1/2 cups hot milk
2 ounces chocolate (squares)
2 egg yolks -- well beaten
1 teaspoon vanilla
1 baked Butter Pie Shell -- see recipe
1 recipe Meringue 1 -- see recipe

Blend sugar, cornstarch, flour and salt. Stir into hot milk and cook
over boiling water until thickened. Add chocolate broken into small
pieces; stir until smooth. Add a small amount of the mixture to egg
yolks, blending thoroughly; return to remaining mixture and cook 2
minutes longer. Cool and add vanilla. Pour into pie shell. Top with
meringue and proceed as directed. Makes 1 (9-inch) pie
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Cottage Cheese Apple Pie

2 eggs
3/4 cup sugar
1/8 cup cream -- scalded
1 teaspoon vanilla
1 cup cottage cheese
1 1/2 cups apples -- sliced thin
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1/2 recipe Butter Pastry -- see recipe

Beat eggs slightly, add 1/2 cup of sugar, salt, cream, milk, vanilla and
cottage cheese. Mix sliced apples with spice and remaining sugar, adding
more sugar if needed; turn into pastry-lined pie pan and bake in hot
oven (425 degrees F) for 15 minutes; reduce heat to 325 degrees F., add
custard mixture and continue baking 40 minutes, or until mixture is firm
and browned.
Makes 1 (9-inch) pie
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Cottage Cheese Pie

1 pound cottage cheese
1/3 cup milk
3 eggs -- beaten
1/2 cup chopped raisins -- or
dates
1/2 teaspoon salt
1 lemon, juice and grated rind of
1 teaspoon melted butter
1/2 recipe Butter Pastry -- see recipe

Press cheese through a fine sieve. Add next 7 ingredients and stir until
well mixed. Line a deep pie pan with pastry and bake in hot oven (450
degrees F) until crust in very light brown. Fill with cheese mixture and
continue baking in moderate oven (350 degrees F) until filling is firm,
15 to 20 minutes. Makes 1 (9-inch) pie.
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Cream Pie

1/3 cup sugar
1/8 teaspoon salt
1 tablespoon cornstarch
1/2 cup cold milk
1 1/2 cups scalding milk
4 egg yolks
1 1/2 teaspoons vanilla
1 baked Butter Pie Shell -- see recipe
1 recipe Meringue 3 -- see recipe

Mix sugar, salt and cornstarch together; add cold milk and blend. Add
scalding milk gradually and cook in top of double boiler, stirring
constantly until mixture thickens. Beat yolks until light and pour a
small amount of the hot mixture over them, stirring rapidly. Return to
remaining mixture in top of double boiler and cook 4 minutes longer. Add
vanilla and cool. Pour into pastry shell, cover with meringue and bake
as directed. Makes 1 (9-inch) pie
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Crust - Butter Pastry

2 cups sifted flour
1/4 teaspoon salt
1/2 cup butter
1/2 cup ice water -- approximately

Sift flour and salt together. Cut in butter with 2 knives or pastry
blender until mixture has consistency of corn meal. Add water gradually
until just moist enough to hold together. Chill and roll out to 1/8 inch
thickness. Makes pastry for 1 double-crust pie.

Baked Butter Pie Shell: Fit pastry into pie shell, prick well and bake
in very hot overn (450 degrees F) about 12 minutes or until browned.
Makes 2 pie shells.

Tart Shells: Fit pastry into tart shell and bake as for Pie Shell or add
filling and bake as directed.
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Crust - Crumb Pie Shell

1 1/2 cups fine crumbs -- * see note
1/4 cup sugar
1/2 cup butter -- melted

*Use crumbs of any of the following for crusts of the same name: cereal
flakes; chocolate cookies; gingersnaps; graham creackers; toasted bread;
vanilla wafers; zwieback

Mix crumbs and sugar together; stir in butter. Line piepan with mixture
by pressing it firmly into place. Chill for 20 minutes or bake in
moderate oven (350 degrees F) 10 minutes. Cool. Makes 1 (9-inch) shell.

Cinnamon Variation: Add 1/2 teaspoon cinnamon to bread or graham cracker
crumbs.
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Crust - Filled Cheese Pastry

1/2 pound butter
1/4 pound cream cheese
1 cup sifted flour

Cream butter. Add cream cheese and blend well. Stir in flour and chill.
Roll out dough, cut into squares or triangles and fill with jam, cooked
prunees or any other cooked fruit, drained will of all juice. Fold dough
and pinch edges together. Bake in moderate oven (350 degrees F) 10
minutes. Makes 8 to 10 squares or triangles.

Add 1 tablespoon caraway seeds to the dough, roll, cut long, narrow
strips, sprinkle with salt and bake as above.
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Crust - Puff Paste

1 cup butter
2 cups sifted cake flour
1/2 cup ice water

Wash butter in cold water to remove salt. Allow 2/3 of butter to become
soft. Cut remaining butter into flour with 2 knives or a pastry blender;
add ice water unsing only enought to hold ingredients together. Roll out
to 1/4 inch thickness on a lightly floured board, making a square sheet.
Spread 2/3 of dough with 1/4 of softened butter; fold unbuttered 1/3
over cienter 1/3 and flod remaining 1/3 on top, buttered side down,
making 3 layers of dough with butter between each layer. Turn dough 1/4
of way around on board and roll to about 1/4 inch thickness. Spread with
butter and fold as before; chill thoroughly. roll, spread with butter,
fold and chill 2 more times. Roll, shape and bake as directed in various
recipes using puff paste. May be baked at once or wrapped in waxed paper
and chilled 12 to 24 hours. Makes 15 to 24 fancy pastries.
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Custard Pie

4 eggs -- slightly beaten
1/4 teaspoon salt
1/2 cup sugar
3 cu milk -- scalded
1/2 teaspoon vanilla
1/2 recipe Butter Pastry -- see recipe
nutmeg

Combine eggs, salt and sugar; add milk and vanilla slowly. Line pie pan
with pastry, pour in filling and sprinkle with nutmeg. Bake in very hot
oven (450 degrees F) 10 minutes. Reduce temperature to moderate (325
degrees F) and bake 30 to 40 minutes longer, or until a knife inserted
in center comes out clean. Makes 1 (9-inch) pie.
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Custard Pie - Modern

1 recipe Custard Pie -- see recipe
1 baked Butter Pie Shell -- see recipe

Use 1 baked Butter Pie Shell inplace of pastry. Pour custard into
well-greased pie pan of same size as used for pastry shell. bake in
moderate oven (325 degrees F) 45 to 55 minutes, or until knife inserted
in center comes out clean. Chill thoroughly. Place wrapping paper on top
of custard, a cookie sheet on paper and turn upside down, leaving
custard on sheet. Remove piepan and invert pastry shell and its piepan
over custard. Turn right-side up. This method keeps crust from becoming
soggy.
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Custard Pie Variations

1 recipe Custard Pie -- see recipe
make the following changes:

Caramel: Caramelize sugar and add to scalded milk befire combining milk
with egg mixture.

Carrot: Add 1 cup grated carrots, 1/2 teaspoon lemon extract and 3
additional tablespoons of sugar to mixture.

Coconut: Add 1 cup coconut to custard before baking.

Modern Custard Pie: Use 1 baked Butter Pie Shell inplace of pastry. Pour
custard into well-greased pie pan of same size as used for pastry shell.
bake in moderate oven (325 degrees F) 45 to 55 minutes, or until knife
inserted in center comes out clean. Chill thoroughly. Place wrapping
paper on top of custard, a cookie sheet on paper and turn upside down,
leaving custard on sheet. Remove piepan and invert pastry shell and its
piepan over custard. Turn right-side up. This method keeps crust from
becoming soggy.
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Honey Cheese Pie

9 ounces cream cheese
1/2 cup strained honey
3 eggs -- slightly beaten
1/2 lemon, juice and grated rind of
1/4 teaspoon salt
1 1/2 cups milk
1/2 recipe Butter Pastry -- see recipe
nutmeg

Cream the cheee thoroughly. combine next 5 ingredients and add to creem
gradually. Line pie pan with pastry, pour in filling and sprinkle
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Strawberry Cheese Tarts

1/4 pound cream cheese
1/3 cup heavy cream
8 baked tart shells
1/2 cup sugar
2 cups sliced strawberries
1/2 recipe Whipped Cream Topping -- see recipe

Beat cheese and cream together until stiff and smooth. Line tart shells
with mixture. Add sugar to berries and pour into shells. Garnish with
whipped cream topping. Makes 8 tarts.

Variation: Any of the pie recipes may be made into tarts instead of
large pies. Particular attention should be paid to attractive garnishing
since they are for individual service.
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Strawberry Chiffon Pie

36 vanilla wafers -- * see note
1 1/2 cups hulled strawberries
6 tablespoons sugar
1/8 teaspoon salt
1 package lemon gelatin powder
1 1/4 cups boiling water
1/2 cup evaporated milk -- chilled
1/2 cup sliced strawberries

*Large Pies: use 22 wavers for 9-inch pie pan

Oil pans and line with vanilla wafers. Mashe hulled strawberries with
fork, add sugar and salt and chill. Dissolve gelatin in boiling water
and cool. Add strawberries. Chill until mixture begins to thicken. Whip
chilled milk until stiff and fold into strawberry mixture. Pour into
lined pie pans. Chill until firm. Unmold and garnish with sliced
strawberries. Serves 6
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Strawberry Chiffon Pie Variations

1 recipe Strawberry Chiffon Pie -- see recipe
make the following changes:

Cherry: Use 2 cups pitted cooked tart cherries instead of strawberries.
Use cherry juice for the boiling water.

Pineapple: use 1 cup drained canned shredded pineapple instead of
strawberries. Pineapple juice may be used for all or part of the boiling
water. Garnish with maraschino cherries.

Corn-flake Crust: Roll 4 cups corn flakes into fine crumbs. use to line
bottom and sides of buttered 9-inch pie pan.
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Thrifty Cream Pie

1 1/2 cups milk
1/4 cu sugar
1/4 teaspoon salt
3 tablespoons flour
1 egg yolk
1 tablespoon butter
1/2 teaspoon vanilla
1 baked Butter Pie Shell -- see recipe
1 recipe Whipped Cream Topping

Scald 1 cup milk over boiling water. Mix sugar, salt, flour and
remaining milk together. Stir into hot milk and cook slowly until
thickened, stirring constantly. Cover and cook over boiling water for 5
minutes. Add mixture slowly to egg yolk and cook 1 minute longer. Add
butter and vanilla. Cool. Pour into pastry shell and spread with whipped
cream topping. Makes 1 (9-inch) pie

Any Crumb Pie Shell may be used instead of pastry shell.
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Thrifty Cream Pie Variations

1 recipe Thrifty Cream Pie -- see recipe
make the following changes:

Any Crumb Pie Shell may be used instead of pastry shell.

Banana: Use 4 ripe bananas. Fill pastry shell with alternate layers of
sliced bananas and cooled filling.

Coconut: Stir 1 1/2 cups moist shredded coconut into fillin.

Fruit: Stir 1 1/2 cups draind canned fruit salad and a few slices of
banana into filling.

Pineapple: Stir 1 1/2 cups drained crushed pineapple into filling.

Surprise: Spread melted chocolate and chopped nuts in shell before
pouring in filling.
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Toffee Chiffon Pie

1 tablespoon unflavored gelatin
1/4 cup cold water
2 cups hot milk
1/8 teaspoon salt
1/3 cup sugar
2 eggs -- separated
1/2 teaspoon vanilla
3/4 cup crushed pecan toffee
1 baked Butter Pie Shell -- see recipe
pecan toffee shavings

Soften gelatin in water 5 minutes. Combine milk, salt and 4 tablespoons
sugar; stir until dissolved. Add to slightly beaten egg yolks and cook
over boiling water until thickened, stirring constantly. Add gelatin and
stir until dissolved. Cool. Add vanilla and toffee when custard begins
to thicken. Beat egg whites until stiff, add remaining sugar and fold
into custard. Pour into pie shell and chill until firm. Sprinkle with
toffee shavings. Makes 1 (9-inch) pie
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PECAN PIE WITH KAHLUA AND CHOCOLATE CHIPS

A sinfully rich dessert that's amazingly easy to prepare.

1/2 cup sugar
1/4 cup ( 1/2 stick) unsalted butter, room temperature
1 tablespoon all purpose flour
3/4 cup dark corn syrup
1/4 cup Kahlúa or other coffee liqueur
1 teaspoon vanilla extract
3 large eggs
1 cup chopped pecans
1/2 cup semisweet chocolate chips
1 purchased frozen deep-dish 9-inch pie crust

2/3 cup chilled whipping cream
Pecan halves (optional)

Preheat oven to 375°F. Beat sugar and butter in medium bowl until
smooth; beat in flour. Gradually beat in corn syrup, then Kahlúa and
vanilla. Mix in eggs, then chopped pecans. Sprinkle chocolate chips over
bottom of crust. Pour filling into crust.

Bake pie until filling is puffed around edges and just set in center,
covering edge of crust if browning too quickly, about 45 minutes.
Transfer pie to rack and cool completely. (Can be prepared 1 day ahead.
Cover and refrigerate.)

Beat cream in medium bowl until peaks form. Drop whipped cream in small
dollops around edge of pie. Place pecan half atop each dollop, if
desired.

8 to 10 Servings
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Phyllo Pies

1 ea.fruit canned Pineapple, cherries,and strawberrie
1 package phyllo dough
Pam or other spray-oil
flour-sugar,50-50 mixture
1/2 cup per cup to cup and half of fruit

Any fruit works fine. Thaw fruit if frozen,drain. Mix flour and sugar
mixture into fruit. Flour thicken any remaing juices hopefully pastry
wan't be soggy. Take a few sheets of dough roll the rest back upFold
each sheet into fourths fold in half then in half in other direction),
put spoonful of fruit in middle of dough and fold dough over the
fruit,to make neat little packet. Put packets on cookie sheet sprayed
with Pam. When coookie sheet is full spay the tops of the packets with
Pam to keep them from burning. Bake at 325*F,oven for 20 minutes or
until a light golden brownn color on top.
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Lemon Merringue Pie

4 sheeta phillo dough
1 1/2 cups water
6 tablespoons cornstarch
1/2 cup honey
5 1/2 cups lemon juice
1 cup egg-white or fat free substitute
2 tablespoons grated lemon rind
6 egg-whites
pinch cream of tartar
2 tablespoons honey

CRUST: Drape one sheet ao dough across 9 or 10-inch pie plate, press
into plate, fold overhanging edges toward center, crimping to fit, coat
the top with a misting of no-stick spray, repeat with rest of dough,
bake at 375 for 5-7 minutes, or until golder, let cool on rack.

FILLING: In 2 quart saucepan,whisk tigether water and cornstarch until
cornstarch is dissolved and slowly whisk in egg substitute, return to
heat, and cook, stirring,until thickened , add lemon rind, set aside to
room temperature.

MERRINGUE: Place egg whites in a large bowl, beat until foamy, add cream
of tartar,continue beating until soft peaks form, drizzle in honey and
beat until stiff but nit dry. Spread merringue overpie so that it covers
the filling and touches crust on all sides, make small swirls on
merringue with back of spoon, broil 6 -nches from heat until lightly
browned, don;t let it burn. Serve at room temperature.
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RASPBERRY (OR STRAWBERRY) MOUSSE PIE

If you have a 10" pie plate, use it for this pie. If you use a 9" pie
plate, have a cereal bowl ready to put the extra filling into. Crust:
Use a Chocolate Graham crust

Mousse:
3 c. thawed frozen unsweetened raspberries or strawberries, juice included
1 pkg. unflavored gelatin
1/4 c. juice from the thawed raspberries
1 c. no-fat plain yogurt
4 egg whites
1/4 c. sugar or equivalent of sugar substitute

Puree the berries. Strain thru a sieve until all you have left is seeds.
Discard the seeds. (This is the worst part of the whole thing, but
definitely worth it). Sprinkle gelatin over the 1/4 c. of juice. Heat
the berry puree just to warm it. Add the softened gelatin and stir until
the gelatin is completely dissolved. Add sweetener to berry mixture (see
the note below about adding sweetener). Cool until it is the consistency
of raw egg white. Stir in the cold yogurt. Put the mixture back in the
fridge while you do the next step. Beat the egg whites until stiff peaks
form. Whisk 1/4 of beaten whites into the berry mixture. Then fold the
rest of the egg whites into the mixture. Pile the stuff into the crust
and put it into the fridge until it is set (up to 3 hours).

NOTES: 3 cups of berries is the original recipe. I have found that 2
small boxes of unsweetened raspberries (the regular size as opposed to
the large size) work quite well with this recipe; so I don't bother to
measure anymore. I just thaw and use two boxes.

ADDING SWEETENER TO THE BERRIES: I have found that the berries are
usually too sweet when I use the full amount of sweetener called for. So
as I add the sweetener to the cooled berry mixture, I keep checking it
for sweetness. I do not put the whole 1/4 cup in at once. I start with
1/8 cup and work my way up until it is as sweet as I want it. My family
like it to be a little bit tart (you lose the berry flavor if it is too
sweet). If the berry mixture gets too set before you start the egg
whites, a whisk works very well to break it up enough that you don't
have little gelatin lumps in the finished product. If it gets way too
set, re-heat it a bit to liquify it; then recool it.
If, when putting the filling into the shell, it starts to look like you
won't get it to the fridge if you put any more filling in: put the pie
in the fridge and then add more filling in the centre of the pie. Keep
your eye on the edges. When it looks like it is going to overflow, put
the rest of the filling in a small bowl. 1/8 of the pie is worth 1 fat,
1 bread, and 1 fruit exchange
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Cherry Pie, Billy Boy

2 cans 16 oz each sour pitted cherries
1 1/2 cups cherry juice drained from the cherries
1 1/2 cups sugar
3 1/2 tablespoons cornstarch
2 tablespoons butter
1/2 teaspooon almond extract
1 unbaked 9 inch pie shell and top crust
1 1/2 tablespoons sugar for top of pie

Drain juice f rom the cherries and measure out 1 1/2 cups juice.Sift
sugar,salt and cornstarch and mix with the juice.Place mixture in the
top of a double boiler and cook for 5 minutes to thicken.Stir to prevent
sticking.Add the butter and almond extract.Remove from the heat.add the
cherries.Pour the mixture into the pie shell and top with the crust.the
top with 1 1/2 tablespoon of sugar.Bake at 400 degrees for 45 minutes.
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BANANA CREAM PIE 3

Yield: 8 sweet ones

1 Vanilla wafer crumb crust-(see 2/2)
1 1/2 ts Granulated gelatin
1/4 c Cold water
1 1/2 c Hot skim milk
1/4 c Of flour
1/2 c Cold skim milk
2 Eggs beaten
Sugar substitute equivalent
-to 3 tablespoons sugar
1 1/2 ts Pure vanilla extract
1 lb Firm-ripe bananas

Prepare pie crust and chill 2 hours or longer before filling. Soak
gelatin in cold water and set aside. Heat 1 1/2 cups of milk in the top
of a double boiler over simmering water. In a small bowl combine flour,
salt and 1/2 cup of cold milk; mix until smooth and without lumps.
Slowly pour i/2 cup of the hot milk into the bowl with the flour
mixture; stir to mix well. The slowly pour contents of the bowl back
into the pot of hot milk. Cook and stir over simmering water until thick
and smooth. Pour mixture slowly on top of beaten eggs, stirring
constantly. Return to top of double boiler. Cook and stir over simmering
water about 4 minutes; remove from heat. Add gelatin, sweetener and
vanilla; mix well to dissolve gelatin. Cool and chill until mixture
begins to gel. Peel bananas, slice thin and measure 1 1/2 cups. Arrange
1 cup of sliced bananas in bottom of pie shell, then carefully spoon and
pour filling evenly on top. Arrange remaining 1/2 cup sliced bananas on
top and garnish with the vanilla crumbs saved when making pie shell.
Cover whole pie carefully with plastic wrap. Chill 2-3 hours, until set
and firm. To serve, cut into eight equal pieces. 9"pie 8 servings FAT 7,
CAL 174, FIBER 174, SODIUM CHOL 79 Food Exchanges per serving 1 fruit
exchange plus 1 low-fat milk exchange..you can use unsalted margarine to
eliminate salt.
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SUGAR FREE CHOCOLATE BANANA CREAM PIE

Yield: 1 servings

- ----------------------------------FILLING----------------------------------
1 pk Sugar free chocolate pudding
2 Bananas
2 1/4 c Milk
- -----------------------------------CRUST-----------------------------------
6 tb Peanut butter
1 tb Honey
2 c Rice crispies
- ----------------------------------TOPPING----------------------------------
1 Cool whip light

Mix peanut butter with honey. Then mix in rice crispies. Press in pie
plate with metal spoon,build up edge. Slice banana over crust. Then mix
pudding with milk and spread over bananas. Top with Cool Whip.

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BASIC PIE SHELL (LO CAL)

Yield: 1 servings

1/3 c Crisco chilled
1 c Flour (sifted)
1/4 ts Salt
2 tb Water (may need up tp 4 T)

Either by hand or in a processor cut shortening into the flour and salt
until fine crumbs. Add water 1T at a time until a ball forms. Wrap in
plastic and chill for one hour. Roll out to fit a 9" pie pan.Bake at 425
for 10-12 minutes or leave unbaked if oie recipe calls for unbaked
shell. exchange: 1 bread 1 fat recipe makes enough for 8 servings (shell
alone 120 calories per serving) source diabetic dessert cookbook
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WASHINGTON'S CHERRY PIE

Yield: 8 servings

9" unbaked pie shell
2 c Unsweetened cherries
1/4 c Soft margarine
1 tb Flour
1/2 c Sugar replacement
2 x Egg yolks
1/4 c Evaporated milk
1/2 ts Vanilla extract
2 x Egg whites
2 ts Granulated sugar replacement

Drain cherries; pout into unbaked pie shell. Cream margarine, flour, and
sugar replacement. Add egg yolks and beat until smooth. Add evaporated
milk and vanilla extract. Pour over cherries. Bake at 450F for 10
minutes. Reduce heat. Bake at 350F for 30 minutes. Whip egg whites until
soft peaks form. Add granulated sugar replacement; whip until thick and
stiff. Top pie filling with meringue, carefully sealing edges. Bake at
350F for 12-15 minutes, or until delicately brown. 1 serving (1/8 of
pie) 1 fruit, 1 fat, plus pie shell exchange calories 88 plus pie shell
calories
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Moroccan Pie

1 envelope vegetable broth
1 cup water
1 cup chopped onion
1 large clove garlic, minced
2 tablespoons fresh cilantro leaves,chopped
1 tablespoon fresh parsley leaves, chopped
8 eggs, scrambled or use soft tofu
phyllo sheets and vegetable spray
1 teaspoon cinnamon
1/2 teaspoon ground cumim
1/2 teaspoon gground coriander
1/4 teaspoon ginger
1/4 teaspoon pepper
1/4 teaspoon turmeric
TOPPING
2 cups toasted almonds,with skin
2 tablespoons sugar
2 teaspoons cinnamon

Toast almonds on cookie sheet for 7 minutes ay 375*F. I food processor,
Process topping ingredients at medium to fine grinf. set aside. Saute
onions and garlic in broth and water until onions are translucent. Stir
in spices cook until onions are soft. Add chopped leaves. Spray 9-inch
square baking dish. Spray 6 phyllo sheets one at a time, and layer in
baking dish lightly sprinkled with 1/4 of topping mixture to form bottom
crust. Spread 1/2 of onion mixture over phyllo sheets, sprinkle with 1/4
of topping mixture. Next,layer with scrambled egg oe sliced tofu,then
balance of onion mixture. Sprinkle with nut mixture, reserving most of
it for phyllo layers and top of pie. Repeat sprayed phyllo layers,
ending with mixture for decorative effect on top of pie. Bake at 350
degrees in preheated oven for 45 minutes. Can be made ahead and
refrigerated overnight. Serve with couscous cooked in vegetable
broth(with or without butter) and garnished with a hot stuffed tomato
nestled in fresh garden lettuce.
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White Chocolate Banana Cream Pie

1 sheet prepared pie dough
3 egg yolks
1/4 cup sugar
1/8 cup cornstarch
1 cup whole milk
1 vanilla bean - split lengthwise
1 T. butter - cut into diced pieces
2 oz. white chocolate - melted
4 ripe bananas - sliced 1/4" thick
1 T. lemon juice
1 cup heavy cream - whipped until stiff
1 1/2 T. banana liqueur
6 oz. white chocolate - cut into curls
cocoa powder - for garnish

For Crust -
On a lightly floured surface, roll out one sheet of pie dough to fit a
10" tart pan. Place the dough into the pan and trim the edges. Prick
evenly with a fork and bake at 450 degrees for 9-11 minutes, until
golden. Remove and let cool.

For Filling -
In a large bowl, whisk together the egg yolks and the sugar. Add the
cornstarch and whisk to combine. Meanwhile, in a saucepot, bring the
milk and vanilla bean to a boil. Remove from the heat and discard the
vanilla bean. Stir 3 T. of the milk into the egg mixture and return the
milk to the stove over low heat. Slowly add the egg mixture to the milk
and stir until it comes to a boil. Remove from heat and stir in the
butter and the melted white chocolate. Cover and refrigerate. To
assemble the pie, toss the bananas with 1 T. lemon juice and set aside.
Fold the whipped heavy cream into the chilled filling. Then fold in the
bananas and the banana liqueur. Fill the tart shell with the prepared
filling and top with the white chocolate curls. Dust with cocoa powder
and serve.
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Chocolate Banana Cream Pie

Yield: 8 servings

1 c graham cracker crumbs
2 tb sugar
1 egg white, beaten frothy
2 c chocolate pudding (lf)
3 bananas, sliced

Preheat oven to 375 degrees. Combine crumbs with sugar and egg whites.
Moisten fingers and press mixture into pie pan sprayed with nonstick
spray. Bake for 15 minutes. Cool. Place banana slices in pie shell,
cover with chocolate pudding (separate recipe), chill and serve. Per 4oz
or 1/8 piece of pie: 182 calories, 2/05 g total fat
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Milk-Chocolate Banana-Cream Pie

Cinnamon-Crumb Crust:

1 1/3 cups crushed vanilla wafers about 35 cookies
2 tablespoons sugar
1/2 teaspoon ground cinnamon
5 tablespoons butter or margarine -- melted

Filling: 2/3 cup sugar
1/4 cup all-purpose flour
3 tablespoons cornstarch
1/4 teaspoon ground cinnamon
1/4 teaspoon salt
2 1/4 cups milk
Yolks from 2 large eggs
1/3 cup semisweet chocolate chips
2 tablespoons butter or margarine
1 teaspoon vanilla extract
3 large bananas -- about 1-1/2 lbs.

Topping: 1 1/2 cups whipping cream
3 tablespoons confectioner's sugar
1/4 teaspoon vanilla extract

Garnish:
Chocolate curls -- see Note
Sliced bananas

Heat oven to 350F. Have 9" pie plate ready.

Crust: Mix cookie crumbs, sugar and cinnamon. Add butter and stir until
evenly moistened. Press over bottom and up sides of pie plate. Bake 10
to 12 minutes until lightly browned. Cool on wire rack. Filing: In a
large saucepan, stir sugar, flour, cornstarch, cinnamon and salt to mix.
Add milk and whisk in dry mixture around sides of bottom. Whisk over
medium-high heat until boiling. Reduce heat to low and cook 2 to 3
minutes until very thick. Remove from heat. Whisk egg yolks in a large
bowl. Gradually whisk in about half the hot mixture until blended.
Scrape egg mixture into saucepan and whisk over low heat until very
thick, about 5 minutes. Remove from heat and stir in chocolate and
butter until melted. Stir in vanilla. Cool to room temperature, stirring
often. (To cool quickly, set post in ice water.) Slice 1-1/2 bananas
directly into pie crust. Spread with half the filling (about 1-1/4
cups). Slice remaining bananas evenly over top and spread with remaining
filling. Cover and refrigerate until set, at least 3 hours. Topping:
Beat whipping cream, sugar and vanilla with electric mixer until stiff
peaks form when beaters are lifted. Spread cream on pie in decorative
swirls. T op with chocolate curls and sliced banana. Note: To make
curls, first hold a bar of milk chocolate or semisweet chocolate in your
hands to warm and slightly soften it. Then slowly and firmly pull a
swivel-blade vegetable peeler across the chocolate.
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HEART HEALTHY MUD PIE

Yield: 8 servings

- -----------------------------------CRUST-----------------------------------
1 1/4 c Graham cracker crumbs
1/4 c Unsweetened cocoa
1/3 c Unsweetened applesauce
1/4 c Sugar
1/4 ts Cinnamon
2 ts Margarine

- ----------------------------------FILLING----------------------------------
18 oz Nonfat frozen coffee yogurt
2 tb Chocolate syrup

In a medium bowl, mix crumbs, cocoa, sugar, cinnamon, applesauce and
margarine until combined. Press mixture evenly on bottom and side of a
9-inch pie pan. Bake approximately 10 minutes at 350 degrees until firm.
Cool and set aside. Refrigerate. Spread softened yogurt evenly over pie
crust to form filling. Place in freezer. Drizzle with chocolate syrup
before serving.
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Apple pie like your grandmother used to make.

Ingredients
Pastry for 9 inch two-crust pie
2 Tablespoons Equal® Measure or 20 packets of Equal®
1/4 cup flour
1/4 teaspoon nutmeg
1/2 teaspoon cinnamon
dash salt
6 cups thinly sliced pared tart apples (4 to six Granny Smiths)
1 Tablespoon margarine

Directions
Preheat oven to 425° F. In a mixing bowl combine Equal® Measure, flour,
nutmeg, cinnamon and salt. Add dry mixture to apples; toss gently to
coat fruit. Fill a pastry-line 9-inch pie plate with apple mixture; dot
with margarine. Cover with top crust that has slits cut in it; seal and
flute edge. Bake 15 minutes at 425°F; turn oven down to 350°F and bake
an additional 30 minutes.
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Chocolate Almond Cheese Pie

Serve with fresh strawberries for an extra touch!

Ingredients
1 package (14 ounces) ENTEMANN'S® Fat Free Marble Loaf Cake
1 cup 1% lowfat cottage cheese
1 cup cold skim milk
1 square BAKER'S® Semi-Sweet Chocolate, chopped
1 package (4-serving size) JELL-O® Brand Chocolate Flavor Fat Free Sugar
Free Instant Reduced Calorie Pudding & Pie Filling
1/2 cup thawed COOL WHIP LITE® Whipped Topping 1/4 teaspoon almond extract

Directions
Cut cake in half; reserve one half for another use. Cut remaining cake half
into 8 slices; cut each cake slice in half. Line bottom and sides of 9-inch
pie plate with cake slices.
Place cottage cheese, milk and chocolate in blender container; cover. Blend
until smooth. Add pudding mix, whipped topping and almond extract; cover.
Blend 1 minute, stirring once. Pour into pie plate.
Refrigerate 3 hours or until set.
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Lime Pie

1 can sweetened condensed milk -- (14 ounces)
1/2 cup lime juice
1 canon -- (8 ounces) frozen whipped topping, thawed
Few drops green food coloring -- optional
1 prepared graham cracker crust -- (8 or 9 inches)
Additional whipped topping and fresh mint --optional

In a medium bowl, combine milk and juice; let stand for a few minutes.
Stir in whipped topping. Add food coloring if desired. Spoon into crust.
Chill until firm. Garnish with whipped topping and mint if desired.
Yield: 6 servings.
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Sparkling Strawberry Pie

1 package strawberry gelatin -- (6 ounces)
2 cups boiling water
3 cups whole frozen strawberries -- up to 4
1 prepared pie crust -- (8 or 9 inches)
whipped topping

In a mixing bowl, dissolve gelatin in water. Add frozen berries; chill
for 30 minutes or until partially set. Spoon into the crust.
Refrigerate. Garnish with whipped topping. yield: 6 servings
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LOVE POTION PIE

1 lg. can unsweetened pineapple, crushed
1 c. sugar <