Chocolate Meringe Pie

1 pie crust -- baked
1/2 cup cocoa
1/4 cup corn starch
1 1/2 cups sugar
1/4 teaspoon salt
3 eggs -- separated
2 cups milk
2 teaspoons vanilla
2 tablespoons butter
Meringe
3 egg whites
1/4 teaspoon salt
1 teaspoon vanilla
1/4 teaspoon cream of tartar
1 teaspoon baking powder
1/3 cup sugar

Combine dry ingrediants in a medium size sauce pan and stir thoroughly before you add the liquids. Now add egg yolks and the milk, whisk until there are no lumps. Cook until it comes to a full boil, stirring constantly. Remove from heat and add butter and vanila. Pour into a baked pie shell.
Meringe:
Beat egg whites and all the other ingrediants except sugar until foamy. Add sugar, one tablespoon at a time until the whites are satiny and hold a firm peak. Bake at 400* until nicely browned.
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DeeDee's Pumpkin Pie

1 unbaked deep dish pie shell
1 large can pumpkin--28oz.
3 eggs
1 1/2 cup evaporated milk
1 cup brown sugar
2 tablespoons pumpkin pie spice
1/2 teaspoon salt

Beat eggs then add the rest of ingredients and mix really well. Pour into pie shell and bake at 350* for 45 to 60 minutes. Or until knife inserted in centre comes out clean.
ps: I baked mine in my convection oven at 325 for 45 minutes.
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Apple Chedder Pie

8 cups sliced -- pared apples
2 tablespoons lemon juice
1/4 cup flour
1/3 cup brown sugar -- (1/3 to 1/2)
1/8 teaspoon nutmeg
1 teaspoon cinnamon
1 unbaked pie shell -- (10 inch)
6 ounces sharp Cheddar cheese -- shredded

Streusel Topping
1/3 cup butter
2/3 cup flour
1/2 cup brown sugar

Combine apples with lemon juice in a large bowl. Mix together 1/4 cup flour, 1/3 to 1/2 cup brown sugar, nutmeg and cinnamon in a separate bowl. Add to apples and mix. Place in pie shell. Top with Cheddar cheese.
For topping, mix 2/3 cup flour and 1/2 cup brown sugar; cut in butter until mixture is crumbly. Spoon streusel topping over shredded cheese, making sure cheese is completely covered so it will not burn. Bake at 425 degrees for 30 to 35 minutes or until bubbly and golden brown.
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Chocolate Peanut Butter Pie

4 graham cracker pie crust, 9 inch
1 1/2 cups icing sugar
1 8 oz. cream cheese
2 large pkg. chocolate instant pudding
1 cup peanut butter
5 cups milk
2 8 oz. Cool Whip®
1 12 oz. Cool Whip®

Combine cream cheese and peanut butter in large bowl; beat at medium speed until light and fluffy. Gradually add the two (8 oz.) containers of Cool Whip and powdered sugar. Continue to beat until smooth. Spoon filling evenly into prepared pie crusts. Freeze one hour until firm for pudding layer.

PUDDING LAYER:
In large bowl, pour in milk and add chocolate pudding mix. Beat until smooth and creamy. Spoon pudding evenly on top of peanut butter layer in each crust .Freeze 1 hour until firm for whipped topping.

WHIPPED TOPPING:
Take the 12 oz. container of Cool Whip and spoon evenly over each pie. Sprinkle with chocolate sprinkles. Freeze overnight.
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Skor Pie

1 1/2 cups milk
1 liter Cool Whip®
1 package vanilla pudding mix
4 skor chocolate bars -- crushed
1 graham cracker pie crust, 9 inch

Mix pudding and milk, let stand 5 minutes in a large bowl. Add 3 crushed skor bars and cool whip. Fill pie shell, sprinkle last crushed skor bars on top and freeze overnight. Remove from freezer 1/2 hour before serving.
NOTES : Great to have on hand for unexpected company.
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Glazed Strawberry Pie

1 pie shell -- baked
1 package strawberry glaze
4 cups strawberries( or more) -- fresh
whipping cream

Bake the pie shell and let cool. Wash and hull strawberries and if they are very large, slice in half. Mix glaze according to package instructions. In a large bowl, stir glaze and strawberries very gently. Put the mixture into the pie shell. Serve with a dollup of whipped cream.
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Dee's Apple-Nut Pie

4 large apples -- sliced
1/2 cup raisons
1/2 cup walnuts
3/4 cup sugar
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
pastry dough for a two crust pie

Slice apples in a large bowl. Add raisons, walnuts, sugar and spices and stir to combine. Line a pie plate with pastry and place apple mixture into it. Top with another layer of pastry.
Make slits in top pastry to let the steam escape. Brush with milk and sprinkle about a teaspoon of sugar.
Bake at 350* for 45- 60 minutes, until golden brown.
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Cream Cheese Brownie Pie
This was a $1,000,000.00 prize winner

1 Pillsbury® Refrigerated Pie Crust
1 (8-oz.) pkg. cream cheese, softened
3 tablespoons sugar
1 teaspoon vanilla
3 eggs
1 Pillsbury® Thick 'n Fudgy Hot Fudge Swirl Deluxe Brownie Mix
1/4 cup oil
2 tablespoons water
1/2 cup chopped pecans

Heat oven to 350 *. In medium bowl, combine cream cheese, sugar, vanilla and 1 of the eggs; beat until smooth. Set aside. Reserve hot fudge packet from brownie mix for topping. In large bowl, combine brownie mix, oil, 1 tablespoon of the water and remaining 2 eggs; beat 50 strokes with spoon.
Spread 1/2 cup brownie mixture in bottom of crust-lined pan. Spoon and carefully spread cream cheese mixture over brownie layer. Top with remaining brownie mixture; spread evenly. Sprinkle with pecans.
Bake at 350 degrees F. for 40 to 50 minutes or until center is puffed and crust is golden brown. If necessary, cover edge of crust with strips of foil after 15 to 20 minutes of baking to prevent excessive browning. (Pie may have cracks on surface.)
Place hot fudge from packet in small microwave-safe bowl. Microwave on HIGH for 30 seconds. Stir in remaining tablespoon water. Drizzle fudge over top of pie. Cool 3 hours or until completely cooled. Store in refrigerator.
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Easy Caramel Pie

4 ounces cream cheese -- softened
1/2 cup sweetened condensed milk
8 ounces cool whip -- thawed
1 graham cracker pie crust
1/2 cup caramel ice cream topping
3/4 cup coconut -- toasted
1/4 cup chopped pecans -- toasted

In a mixing bowl, blend cream cheese and milk, fold in the whipped topping. Spread half into pie crust. Drizzle with half of the caramel topping. Combine coconut and pecans, sprinkle half over the caramel. Repeat layers. Chill or freeze until serving.
This is also a convenient recipe for serving a crowd. The recipe can be doubled as well as made ahead of time and stored in the freezer.
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Rhubarb Streusel Pie

TOPPING
2 tablespoons butter -- firm
1/2 cup bisquick
1/4 cup brown sugar -- packed
1/4 cup chopped nuts
FILLING
2 cups rhubarb
3/4 cup milk
2 eggs
1 cup sugar
1/2 cup bisquick
2 tablespoons butter -- softened
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg

Heat oven to 375. Grease a 9" pie plate. Prepare Streusel Topping; reserve. Arrange rhubarb evenly in plate. Beat remaining ingrediants until smooth. Pour into plate. Sprinkle evenly with Streusel Topping. Bake until knife inserted in center comes out clean, about 40 minutes. Serve with sweetened whipped cream if desired. STREUSEL TOPPING; Cut butter into baking mix and brown sugar til crumbly; stir in nuts.
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Cheese Kugah

Pastry
2 eggs
1 cup lard
1 cup milk
2 teaspoons baking powder
1/2 teaspoon salt
3 cups flour
1 teaspoon vanilla
Filling (triple for pastry above)
2 eggs -- well beaten
1 cup cottage cheese
1/2 cup sugar
2 tablespoons flour
1/2 cup sour cream
cinnamon

Pastry,
Mix eggs, lard, salt and vanilla together. Add milk, baking powder and flour. Mix as you would a pie dough. Makes 6 shells.
Filling,
Mix all together well. Put into prepared shells and sprinkle with cinnamon. Bake for 30 minutes at 350*
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Homemade Lemon Pie

1 1/4 cups sugar
6 tablespoons cornstarch
2 cups water
1/3 cup lemon juice
3 eggs -- separated
2 tablespoons butter
1 1/2 teaspoons lemon extract
2 teaspoons vinegar
1 pinch salt
4 tablespoons sugar

Mix sugar and cornstarch together, then stir in the 2 cups water. Combine egg yolks and lemon juice together well. Add to sugar mixture and cook on medium heat until thick and boiling, stirring constantly.
Remove from heat; add lemon extract, butter, vinegar and salt. Place in baked pie shell.
Meringe:
Beat egg whites until stiff, add 4 tablespoons sugar, beat well. Pile on top of lemon pie, bake at 425 degrees until brown.
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Dee's Fresh Cherry Pie

1 unbaked double pie crust
4 tablespoons tapioca
1/8 teaspoon salt
4 cups pitted cherries
1/4 teaspoon almond extract
1/2 teaspoon vanilla
1 cup white sugar

Place bottom crust in pie plate. In a large mixing bowl combine all the pie filling ingredients and mix well. Let stand for 10 minutes. Put into bottom pie crust. Make a lattice pie crust for the top and place on pie filling. Bake at 450* for 10 minutes then reduce heat to 350* and bake for another 40 to 50 minutes.
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No Fail Pastry and Glaze

5 cups flour
2 teaspoons salt
1 pound lard
1 tablespoon vinegar
1 egg -- beaten
water
Glaze for Pies

1/2 cup icing sugar
1 1/2 tablespoons orange juice

Combine flour and salt. Cut in lard and work until it is all mixed. In a measuring cup, combine vinigar and egg, add cold water to make a cup. Add to flour mixture and mix until it feels right. You can seperate and wrap and freeze to use at a later date.
Glaze; Mix orange juice and icing sugar together, put on hot pie and let cool.
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Peanut Butter And Chocolate Layer Pie

18 Hershey's Kisses Chocolates
1 cup whipping cream -- divided
1 baked 9" pie crust -- cooled
1 package vanilla cook & serve pudding
2 cups Milk
1/2 cup creamy peanut butter
1 tablespoon powdered sugar
1/4 teaspoon vanilla
additional Hershey's Kisses (OPT)

Remove wrappers from chocolate pieces. In small microwave bowl place chocolate pieces and 2 tablespoons whipping cream. Microwave at high 1 minute or until chocolate is melted and mixture is smooth when stirred. Spread chocolate mixture over bottom of baked pie crust; refrigerate 30 minutes or until set.
In 2-quart saucepan, place pudding mix and peanut butter. Using whisk, gradually blend in milk, stirring until smooth. Cook over medium heat , stirring constantly, until pudding thickens and boils; remove from heat. Cool 10 minutes, stirring often. Pour pudding over chocolate mixture in pie crust. Refrigerate several hours or until firm. In small mixer bowl, beat remaining whipped cream, powdered sugar and vanilla until stiff. Spread over top of pie. Garnish with additional kisses.
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Peach and Blueberry Pie

pastry for a double crust pie
6 peaches -- sliced
1 cup blueberries
3/4 cup sugar
3 tablespoons minute tapioca
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1 tablespoon butter

Mix sugar, tapioca and spices together. Arrange pastry in pie plate. Do the fruit in layers, half of the peaches, then blueberries and end with remaining peaches. Sprinkle sugar mixture on top of each layer. Dot with butter and place top crust on pie crimp and flute edges, brush with a little milk and sprinkle about a teaspoon of sugar on top. Bake at 450* for 10 minutes and then reduce heat to 350* for another 45 minutes or until crust is golden brown.
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Peach Crumb Pie

9 inch unbaked pie shell
2 1/2 tablespoons minute tapioca
3/4 cup sugar
1/4 teaspoon salt
4 cups sliced fresh peaches
1 tablespoon lemon juice

Topping
1/3 cup brown sugar
1/4 cup flour
1/2 teaspoon cinnamon
2 1/2 tablespoons soft butter
Mix tapioca, sugar and salt together. Place sliced peaches and lemon juice in large bowl. Pour dry ingredients over peaches. Let stand 5 minutes. Spoon into unbaked pie shell. Mix topping ingredients together with until crumbly. Sprinkle on top of pie. Bake 45-50 minutes at 350*.
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Click on the album above to see more of the goodies that I bake!

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