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Banana Blueberry Cream Pie Recipe By : Rosa Jackson Serving Size : 6 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------graham cracker pie crust, 9 inch 9 ounces Cool Whip. 8 ounces cream cheese 1 cup sugar 2 bananas -- sliced 1 can blueberry pie filling Slice bananas on crust, sprinkle lemon juice over bananas. Cream together cream cheese and sugar. Top with blueberry filling. Chill Add cool whip. Pour into crust.

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Banana Cream Pie Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1 banana 2 packages (4 serv) banana or vanilla instant pudding 1 baked 9" pie shell -- cooked 2 1/2 cups cold milk 2 cups thawed kool whip topping

Slice banana into pie shell.Prepare pie filling as directed on package for pie,using 2 1/2 cups milk.Fold in 1/2 cup of the Whipped topping and pour over banana in shell.Chill at least 3 hours.Top with remaining whipped topping;garnish with banana slices and mint,if desired

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Banana Cream Pie 2 Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1 envelope unflavored gelatin 3 eggs (use eggbeaters) 6 packages sweet n low 2 md bananas -- sliced 1/2 cup evaporated skim milk 1 cup lowfat milk 2 teaspoons vanilla 1 tablespoon fresh lemon juice 1 9" cracker crumb crust In a double boiler, soften gelatin in evaporated milk. IN medium bowl, beat eggs and lowfat milk til frothy. Add to double boiler. Heat over hot water stirring constantly, until mixture coats a metal spoon. Remove from heat. Stir in Sweet n Low and vanilla, toss bananas in lemon juice and arrange on bottom of prepared crust. Pour filling over bananas. Refrigerate several hours. Nutritional information includes crust, so don't add the calories and fat from that recipe to this one. 1/8 Pie + 132 calories, 3gr fat = 20%

Source: "Mary Kittle"

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Banana Dream Pie Recipe By : Possum Kingdom Lake Cookbook Serving Size : 8 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------2 Envelopes Whipped Topping Mix 2 3/4 Cups Milk -- cold 2 Packages Banana Pudding Mix 1 Pie Crust (9 Inch) -- baked, cooled Prepare whipped topping mix with 1 cup cold milk as directed on package, using large mixer bowl. Add remaining 1 3/4 cups milk and the pudding mix. Blend; then beat at high speed for 2 minutes, scraping bowl occasionally. Spoon into pie shell. Garnish with maraschino cherries, if desired. Chill at least 4 hours.

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Banana Split Pie Recipe By : Janis Alling, Possum Kingdom Lake Cookbook Serving Size : 20 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1 Box Vanilla Wafer Cookies -- crushed 3/4 Cup Margarine -- melted 2 Cups Powdered Sugar 1 Cup Margarine -- softened 2 Eggs 5 Bananas -- sliced -- Put In Lemon Juice 1 Can Crushed Pineapple -- drained 1 Carton Cool Whip.

1

Cup

Chopped Nuts Maraschino Cherries -- cut in half

Combine crushed vanilla wafers and melted butter, mix well and press onto bottom and sides of a 13 x 9x 2 inch pan. Combine powdered sugar, softened margarine and eggs. of mixer 15 minutes. Do not underbeat. Beat on high speed

Spread sugar mixture on top of crust and top with bananas then cover with pineapple. Spread whipped topping over fruit and sprinkle with nuts. Garnish with cherries. Chill thoroughly.

Cut into squares to serve.

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Buried Treasure Recipe By : Possum Kingdom Lake Cookbook Serving Size : 1 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1 package jello instant pudding and pie filling birds eye cool whip topping unthawed Prepare pudding mix as directed on package. Using a spoon, scoop out 4 balls of frozen whipped topping and place in each of 4 desert glasses. Spoon pudding over whipped topping in glasses. Chill Makes 2 2/3 Cups

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Butter Mint Fluff Pie Recipe By : Possum Kingdom Lake Cookbook Serving Size : 1 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1 cup bisquick baking mix 1/4 cup cocoa 1/4 cup margarine or butter -- softened 2 tablespoons packed brown sugar 3 tablespoons boiling water 1 cup butter mints 1/2 cup milk 2 cups chilled whipping cream 2 cups artificially flavored miniature -- marshmallows Heat oven to 450 degrees. Mix baking mix, cocoa, margarine and brown sugar in small bowl. Add boiling water; stir vigorously until very soft dough forms. Press dough firmly with hands floured with baking mix in 9" pie plate, bringing dough onto rim of plate. Flute if desired. Cover edge with 2 to 3 inch strip aluminum foil to prevent burning. Bake until set, about 8 minutes; cool. Heat butter mints and milk in 1 quart saucepan over medium heat, stirring frequently, until mints are melted. Pour into large bowl; refrigerate until chilled, at least 2 hours. Pour whipping cream over chilled mint mixture. Beat on high speed until stiff. Fold in marshmallows; mound into crust. Freeze at least 8 hours. Remove from freezer 10 minutes before cutting.

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Cheesecake Pie Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------2 envelope unflavored gelatin 1/4 teaspoon salt 1/2 cup +3t unsweetened pineapple juice 1 cup low-fat milk 2 egg -- separated 2 packages butter buds -- divided 1/4 cup sugar -- divided 1 tablespoon lemon rind -- grated 1 teaspoon vanilla 8 ounces dry curd cottage cheese 1/2 cup juice packed crushed pineapple 1/2 cup graham cracker crumbs 1 tablespoon lemon juice Mix gelatin, 3 tablespoons sugar, salt, 1 packet Butter Buds, 1/2 cup pineapple juice, milk and egg yolks in top of double boiler. Place over boiling water and cook, stirring constantly, til gelatin dissolves and mixture thickens slightly. Cool In a medium bowl, beat cottage cheese til smooth. (Use potato masher for best results). Beat in crushed pineapple and lemon peel. Add cooled gelatin mixture.In a separate small bowl, combine graham cracker crumbs, remaining packet of Buds and vanilla. Add remaining pineapple juice and lemon juice. Mix well.Stir into cheese mixture. In separate bowl, beat egg whites til they hold their shape. Gradually add remaining sugar and beat till stiff. Fold into cheese-crumb mixture. Pour into 9" pie plate-chill til firm. NOTE: I do NOT mix the crumb mixture with the cheese mixture, rather i press the crumbs into bottom of plate and pour cheese mixture into shell. I do not know if this a misprint in the recipe or if it really is supposed to be all mixed together, but it doesn 't make sense to me to put those crumbs into the actual cheesecake filling-and the picture in the book definitely shows a crust-you be the judge.

Source:

"Mary Kittle"

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Citrus Chiffon Pie Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1 envelope unflavored gelatin 1/2 cup sugar 1 dash salt 4 egg yolks 1/2 cup lemon juice 1/2 cup orange juice 1/4 cup water 1/2 teaspoon lemon peel -- grated 1/2 teaspoon orange peel -- grated 4 egg whites 1/3 cup sugar 1 9 in baked pastry shell Thoroughly mix gelatin, 1/2 cup sugar, and salt in saucepan. Beat together egg yolks, fruit juices, and water; stir into gelatin mixture. Cook and stir over medium heat just till mixture comes to boiling. Remove from heat; stir in peels. Chill, stirring occasionally, till mixture mounds slightly when dropped from a spoon. Beat egg whites till soft peaks form. Gradually add 1/3 cup sugar, beating to stiff peaks; fold in gelatin mixture. Pile into cooled baked pastry shell. Chill till firm. Trim with whipped cream and thin orange slices cut in fourths.

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County Fair Banana Cream Pie Recipe By Serving Size : : 12 Preparation Time :0:00

Categories : Amount Measure -------- -----------1 cup 1 1 stick 1 teaspoon 1 cup 1 cup 3 tablespoons 2 2 cups 2 cups 3 cups 1/2 cup 1 cup 1 tablespoon 4 5 tablespoons 1 tablespoon

Ingredient -- Preparation Method -------------------------------butter -- softened egg -- beaten unsalted butter vanilla milk sugar unsalted butter bananas heavy cream pecans flour sugar chocolate chips light corn syrup egg yolks flour rum or 1 tsp. vanilla juice of 1/2 lemon chopped pecans -- optional

For the crust: Chop pecans very fine,preferably in a food processor fitted with a metal blade.Place in bowl with other crust ingredients and mix until well blended.Divide in half and press into the bottom of 2 pie pans.Chill 30 minutes. Bake the pie crusts for 25 minutes @ 350 degrees.Cool completely. For chocolate layer:Melt chocolate with butter and corn syrup in the top of a double boiler set over hot,not boiling water.Stir frequently. Remove from heat and cool,then stir in vanilla.Divide between cooked pie crusts and spread evenly. For Filling:Heat milk in a medium size saucepan over medium heat to scald.Beat the egg yolks and gradually add sugar.Then beat in flour. Gradually stir in hot milk.Transfer to medium saucepan and cook,stirring constantly over medium high heat(use a whisk).The mixture will lump as it begins to thicken.Bring the mixture to a boil and boil 1 minute,stirring constantly.Remove from the pan from heat and continue to stir until the mixture is smooth.Then,beat in butter and optional rum. Cool to room temperature. Peel the bananas,slice very thin and toss with lemon juice.Whip 1 cup of the cream until it is firm but not stiff.Mix about 1/4 of the cream into the cooled egg mixture to lighten it,then fold the remaining cream and bananas into egg mixture.Fill the pastry shells with banana cream and smooth to even.Beat remaining cream until stiff. Spoon around edge of the pies and sprinkle with chopped pecans,if desired.Makes 2 pies.

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Cranberry Sour Cream Chiffon Pie Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1/2 cup sugar 1/4 cup flour 1 envelope unflavored gelatin 1/2 teaspoon salt 1 cup cranberry juice 1 can whole cranberry sauce -- (1 lb.) 1 cup sour cream 1/3 cup sugar 1 9 inch pie shell -- pre-baked Combine sugar, flour, gelatin and salt in saucepan. evenly dispensed. Blend until flour is

Add cranberry juice to dry ingredients and blend. Then add cranberry sauce mixing thoroughly. Cook over moderate heat, stirring constantly until thickened and bubbly. Chill until mixture mounds when spooned. Whip sour cream with 1/3 cup sugar until light and frothy (about 3 to 4 minutes). Stir into chilled cranberry mixture, blending thoroughly. Pour into pre-baked pastry shell and refrigerate until firm. Serves 6 - 8. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d & SNT 4.011 on 4/9/98

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Creamed Rhubarb Pie Recipe By Serving Size : : 8 Preparation Time :0:00

Categories : Amount Measure -------- -----------1 cup 2 tablespoons 1 tablespoon 3 tablespoons 2 2 cups 1

Ingredient -- Preparation Method -------------------------------sugar butter flour -- (heaping) water egg rhubarb pie shell -- baked

Cut 2 cups of rhubarb and cover with boiling water. Let stand for five minutes. Drain and mix in the sugar, butter, water and egg yolks. Cook until creamy and thick. Pour into baked shell and cover with meringue made from the two egg whites. Bake at 350 until meringue peaks are golden brown, approximately 15 minutes. Let pie cool before putting in filling and cool filling slightly before putting in pie and topping with meringue. Makes 8 or 9-inch pie.

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Custard Rhubarb Pie Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------2 eggs -- slightly beaten 2 teaspoons milk 2 cups sugar 1/2 cup flour 1 teaspoon vanilla 4 cups rhubarb Combine ingredients;pour into 9" pastry-lined pan or pie plate. Bake @ 400 degrees 10 minutes.Then bake @ 300 degrees 50 to 60 minutes.Cool.Top with whipped cream.

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Dutch Rhubarb Cream Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1 pound rhubarb* 1 1/2 cups water 1 cup sugar 1 teaspoon lemon rind -- grated 2 packages gelatin -- unflavored (envelop 1/2 cup cream -- whipping * rhubarb cut into 1 inch pieces Combine rhubarb, 1 cup of water, sugar, and lemon rind in med. sized saucepan. Cover and bring to a boil. Lower heat and simmer until tender. Sprinkle gelatin over the 1/2 cup water in a 1 cup measure. Let stand for 5 minutes to soften. Stir into the hot mixture. Cook 5 minutes more, mashing the rhubarb. Pour into a bowl; chill until mixture will hold its shape when spooned. Beat cream until stiff; fold into rhubarb until no streaks remain. Spoon into individual dishes and chill for 4 hours or until soft-set.

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Eagles Key Lime Pie Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------3 egg yolks 1 can eagle brand sweetened condensed milk -- 14 4 ounces lime juice green food coloring (opt.) 1 pie shell, frozen -- or

6

oz

graham cracker crust

Preheat oven to 325F. In a large mixing bowl, beat egg yolks with condensed milk, lime juice and green food coloring if desired. Pour into prepared pie crust; bake 30 minutes. Reformatted by: Wendell Openshaw SRNP05A

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Frozen Lemon Cream Pie Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1 9 inch graham cracker crust 3 large uncracked eggs. 1/2 cup plus 2 T Sugar 1/4 cup lemon juice 1/2 pint (1 c) whipping cream -- whipped Separate Eggs. Be sure to use only Grade A Uncracked Eggs! In large mixer bowl, beat egg yolks and 1/2 cup sugar until light; stir in lemon juice. In small mixer bowl, beat egg whites until soft peaks form; gradually add remaining 2 T sugar, beating until stiff peaks form. Fold egg white mixture into lemon juice mixture; fold in half the whipped cream. Fold in remaining whipped cream. Spoon into prepared crust. Freeze at least 3 hours or until firm. Serve more whipped cream or Blueberry 'n' Spice Sauce.

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Indiana Fresh Rhubarb Creme Pie

Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------9 " pie shell -- unbaked 2 cups rhubarb; fresh -- cut up water (about 1 cut) 1 tablespoon margarine 2 1/2 tablespoons flour 1 1/2 cups sugar 2 eggs -- separated 3 tablespoons water 1. Cut up rhubarb and scald in hot water about 5 minutes. Drain well and place in the bottom of the pie shell. 2. In a small bowl, mix the margarine, flour and sugar together. Beat 2 egg yolks with 3 T water and mix in with the sugar mixture. Pour over the rhubarb. 3. If desired (I don't) make a meringue out of the egg whites and add to the pie. I prefer to cook and eat it without the meringue. 4.Bake in 350 degree oven for 30- 45 minutes. Serve with vanilla ice cream.

Source: "Judith Lausch"

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Kahlua Apple Pie * Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ ------------------------------------crust----2 cups flour 1/4 cup sugar 1 dash salt 1/4 cup water 2/3 cup shortening 2 tablespoons butter -- melted

1/4 1/2 6 1/4 1/4 1/4

cup cup lg cup cup cup tablespoon

1

brown sugar pecans -- chopped -----filling----cooking apples -- peeled and sliced kahlua brown sugar flour butter or margarine sugar and melted butter

Make pie crust. Measure 1/3 cup flour and blend into a paste with water. Combine remaining flour, sugar and salt. Cut in shortening. Turn in the flour paste and form into a dough. Roll out the bottom crust. Place in 9" pie plate. Spread with melted butter. Sprinkle with sugar and pecans. Combine apples, Kahlua, brown sugar and flour. Turn into pie shell. Dot with butter. Roll out remaining crust. Cut into strips. Arrange in lattice over apples. Brush with melted butter and sprinkle with sugar. Bake at 425: for 10 minutes.Lower heat to 350:. Continue to bake for 40-45 minutes or until golden and tender. Cool slightly. Serve warm for best flavor.

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Key Lime Pie Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1 can sweetened condensed milk -- (15 oz.) 1 tablespoon lime rind -- grated 1/2 cup lime juice 1/4 teaspoon salt Baked pie shell 2 Egg whites 2 tablespoons sugar Combine the milk, lime juice and salt, stir until thickened. Pour the mixture into the baked pie shell. Beat the egg whites until stiff, gradually adding the sugar. Spread this meringue over the lime mixture and bake at 350 degrees until the meringue is lightly browned, about 10 to 15 minutes.

Possum Kingdom Lake Cookbook MC Formatted using MC Buster & SNT on 4/10/98

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Key Lime Pie From Florida Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1 can condensed milk, sweetened 1/2 cup lime juice 4 eggs -- separated 1 pie crust -- baked 1 meringue recipe -- see recipe Beat yokes in lime juice and milk. Save egg whites.

Now beat egg whites until stiff. Fold 1 egg white into pie mixture and poor in pie crust. Top rest of meringue on pie and bake until golden brown.

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Key Lime Pie-Philadelphia Inquirer Recipe By Serving Size Categories : : 8 : Preparation Time :0:00

Amount -------1 1/2 4 4 1 1 1 1/4 1/2 1/2 1/4

Measure -----------tablespoon cup teaspoon cup cup cup 9 inch cup teaspoon

Ingredient -- Preparation Method -------------------------------unflavored gelatin few drops green food coloring sugar egg whites salt sugar egg yolks heavy cream -- whipped lime juice baked pie shell water lime peel -- grated

1. Thoroughly mix the gelatin, sugar, and salt in a saucepan. 2. Beat together the egg yolks, lime juice, and water; stir into the gelatin mixture. Cook over medium heat, stirring constantly, just until the mixture comes to a boil. Remove from the heat; stir in the grated peel. 3. Add the food coloring sparingly to give a pale green color. Chill, stirring occasionally, until the mixture mounds slightly when dropped from a spoon. 4. Beat the egg whites until soft peaks form; gradually add 1/2 cup sugar, beating to stiff peaks. 5. Fold the gelatin mixture into the egg whites; fold in the whipped cream Pile into the pastry shell. Chill until firm. 6. Spread with additional whipped cream and edge with grated lime.

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Lemon Meringue Dream Pie Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1 Baked pie shell -- 9" 7 tablespoons cornstarch 1 3/4 cups sugar

1/4 2 1/2 4 1/2 3 1 4 1 1/4 1/2

teaspoon cups cup tablespoons tablespoon teaspoon cup teaspoon

salt water Egg yolks -- beaten fresh lemon juice butter grated lemon peel MERINGUE: Egg whites -- room temperature cream of tartar sugar vanilla

Prepare baked pie shell and cool. In saucepan, combine cornstarch, sugar, salt, water, egg yolks, fresh lemon juice and butter. Bring to boil over direct heat, stirring constantly. Reduce heat and cook, stirring frequently, until thickened, about 3 to 4 minutes. Remove from heat; stir in grated lemon peel. Pour into 9" baked pied shell. Top with meringue. Beat egg whites until frothy; add cream of tartar. Continue beating until egg whites hold in soft peaks. Gradually add sugar, beating well after each addition. Add vanilla beating until firm peaks are formed. Spread meringue on lemon filling starting at edges and working toward center of pie. Seal to crust edges with spatula tip. Bake in 350 degree oven until meringue is golden brown. Possum Kingdom Lake Cookbook MC Formatted using MC Buster & SNT on 4/10/98

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Lisa's Best Key Lime Pie Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------4 egg whites

1/2 4 1 2 1 1/3

teaspoon can cup

cream of tartar egg yolks condensed milk -- 14 oz key lime juice or lime juice lime rinds -- grated graham cracker crust -- 9-inch whipped cream

Beat egg whites until foamy. Add cream of tartar and beat until stiff. Set aside. Beat egg yolks with 1 cup beaten egg whites, mixing well. Add condensed milk, lime juice and grated rind.Fold in remaining egg whites. Pour into crust and bake until golden brown. At 15 minutes, begin to check. Chill and serve with whipped cream. Reformatted by: Wendell Openshaw SRNP05A

Source: "Lisa Neri"

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Montana Rhubarb-Orange Cream Pie Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------9 baked pie shell -- filling1 1/2 cups sugar 2 teaspoons cornstarch 3 cups fresh rhubarb -- 1/2" pieces 1/2 cup cream (1/2&1/2 or milk) 1/4 cup orange juice 1/4 teaspoon red food coloring (opt) 3 egg yolks -- slightly beaten 3 egg whites 1/4 teaspoon cream of tartar 3 teaspoons sugar 1/2 teaspoon vanilla 1. Combine sugar, cornstarch, rhubarb, cream, orange juice and food coloring in med. saucepan. Cook over medium heat, stirring frequently until rhubarb is tender and mixture has thickened. Pour 1 cup hot rhubarb mixture into egg yolks, stirring constantly. Add to rest of hot rhubarb mixture; bring to boil. Cool slightly; pour filling into pie shell. 2. Make meringue by beating egg whites and cream of tartar until soft

peaks form. Slowly add sugar and vanilla, beating until stiff peaks form. Spread over filling, sealing edges. 3. Bake at 350 degrees for 12 minutes or until golden brown. A recipe of Wanda Rosseland from Circle, Montana.

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Old Fashioned Banana Cream Pie** Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1/2 cup flour 1 1/2 cups sugar 1/8 teaspoon salt 2 eggs 2 cups milk 1 tablespoon butter 2 teaspoons vanilla -- divided 3 bananas 9 " baked pie shell 1 8 ounce can whipping cream 1 tablespoon sugar Combine flour, sugar, salt and eggs in a medium saucepan. Beat with hand beater or wire whip until well mixed. Add milk gradually and continue beating until smooth. Cook over medium heat until mixture thickens, stirring constantly. Remove from heat. Stir butter and 1 tsp. vanilla into hot mixture. Place in refrigerator. Slice bananas into cooked pie shell.Remove custard from refrigerator and spoon over bananas. Whip whipping cream until soft peaks form.Gradually add sugar and whip until stiff. Fold in remaining vanilla. Spread over pie, sealing edges.Refrigerate and serve very cold. Posted by: Debbie Carlson (D.CARLSON - GEnie)

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Orange Cream Pie Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1 baked pie shell -- 9 inch 3 eggs -- separated 1 cup orange juice 3 tablespoons lemon juice 1/4 cup hot water 1 cup sugar 5 tablespoons cornstarch This is from old handwritten cook book(journal) Combine all ingredients except the eggs in the top of a double boiler. Cook for 5-8 min's, or until smooth.Beat the egg yolks slightly and dilute gradually with some of the hot mixture. When eggs are thoroughly diluted and all danger of curdling is past, add them to the double boiler mixture, and cook and stir for about 5 minutes more. Cool the custard, then pour into baked pie shell.Top with fresh or canned orange segments. (If fresh be sure to remove all membrane from oranges.) Cover with a meringue made of the beaten egg whites, a pinch of salt and 6 tbls of sugar. Beat until stiff peaks. Bake in preheated oven 375 degrees for 8-10 minutes or until Meringue is delicately brown. Good Luck and Enjoy. Joni in S. Jersey

Source: "Joni Cloud"

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Paul Martin's Rhubarb Meringue Pie Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ ------------------------------------crust----1 cup flour - sifted 1/3 cup shortening 5 tablespoons cold water salt - pinch -----filling-----

2 1/2 3 1 2 1/3 1 2 4 1/2

cups tablespoons cup cup tablespoon tablespoons teaspoon

rhubarb - cut into 1-inch flour sugar egg yolks orange juice orange rind - from one orange butter -----meringue----egg whites sugar vanilla

To make pastry, sift flour and salt and cut in shortening until mixture resembles coarse crumbs. Add water and work with a fork until mixture holds together. Wrap in plastic wrap and refrigerate for 10 minutes. Roll pastry and fit into a 9-inch pie plate. Prick with a fork and bake at 400F for 10 minutes. For filling, sift sugar and flour together and add rhubarb. Cook slowly until mixture thickens, stirring constantly. Stir in egg yolk and cook 1 minute longer. Remove from heat and add orange juice, rind and butter. Cool and pour into baked pastry shell. Meringue: beat egg whites until frothy. Add sugar by the tablespoon, beating until stiff. Add vanilla. Spread meringue over the pie and return to 350F oven for 10-12 minutes, or until lightly browned.

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Peach Cream Pie Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------3 med. fresh peaches * 3 cups half & half or coffee cream 3 tablespoons (level) unbleached flour 1/2 teaspoon cinnamon or to taste * Or enough to fill pie shell with peach halves. Peel Peaches, cut in half and remove stones. Arrange halves cut side down in an unbaked pieshell. Mix sugar, flour and cinnamon with cream to make a paste. Pour over peaches. Place in hot oven 450 degree F. Bake 10 minutes or until

shell begins to brown. Reduce heat to moderate oven (350 degrees F.). Continue baking for 30 minutes or until peaches are done. Cool and serve cold.

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Peaches And Cream Pie Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1 unbaked 9" pie shell 3/4 cup sugar 1/4 cup all purp flour 1/4 teaspoon salt 1/4 teaspoon nutmeg 1/4 teaspoon cinnamon 3 cups peaches, peel -- slice (5 med) 1 cup whipping cream -- garnish Preheat oven 350. Prick pie shell with fork. Bake 10 mins. Cool. Oven to 400. Combine sugar, flour, salt, nutmeg, and cinnamon in lg bowl. Add peaches and toss gently. Spoon mixture into pie shell. Pour whipping cream over top. Bake until set, 40-45 mins. Let cool to room temp. Serve with whipping cream.

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Pineapple Cream Pie Recipe By Serving Size : : 1 Preparation Time :0:00

Categories : Amount Measure -------- -----------1/2 cup 1 1/2 cups 1/4 teaspoon 2 1 cup 1/2 teaspoon 1 cup 1/2 cup 1 9"

Ingredient -- Preparation Method -------------------------------butter unsifted powdered sugar salt Eggs whipping cream vanilla extract well-drained crushed pineapple chopped pecans Baked pie shell

Cream butter with sugar and salt. Beat in eggs, one at a time, until thoroughly blended and mixture is light and fluffy. Spoon into baked, cooled crust. Whip cream with vanilla until stiff. Fold in well-drained crushed pineapple and pecans. Spread over butter mixture. Cover lightly with waxed paper or plastic wrap and refrigerate six hours or longer before serving. Possum Kingdom Lake Cookbook MC Formatted using MC Buster & SNT on 4/10/98

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Raspberry Cheese Pie Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------8 ounces cream cheese 1/2 cup dairy sour cream 1/3 cup sugar

2 1 20 3 1/2

ounces teaspoons cup

eggs; lg unbaked 9-inch pie shell frozen raspberries; thawed water cornstarch whipping cream; whipped

Combine the cream cheese and sour cream in a bowl, using an electric mixer set at medium speed, until smooth and fluffy. Add the sugar and eggs blending well. Pour into the unbaked pie shell. Bake at 375 degrees F. for 35 minutes or until a knife inserted in the center comes out clean. Chill for at least 1 hour in the refrigerator. Meanwhile, drain the raspberries, reserving the juice. Add enough water to the juice to make 3/4 cup of juice. Blend the cornstarch and juice together in a 2-quart saucepan. Cook, over medium heat, stirring constantly, until the mixture comes to a boil. Cook for 1 minute more. (Mixture will be very thick.) Remove from the heat and stir in the raspberries, then cool to room temperature. Fold the whipped cream into the cooled raspberries and spread the mixture over the chilled cream cheese layer. Chill for an additional 2 to 3 hours before serving.

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Rhubarb Bavarian Cream Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------2 eggs 1 cup milk 1 package gelatin -- unflavored 1/8 teaspoon salt 1/4 cup sugar 1 cup cream -- whipping 2 teaspoons vanilla 1 cup rhubarb sauce -- thickened * raspberries -- fresh (optional mint leaves (optional) * Rhubarb Sauce Recipe-Thickened Lightly oil a 6 cup mold. Separate eggs. In a 2 qt saucepan, combine egg yolks, milk, gelatin, and salt. Set aside 2 minutes for gelatin to soften. Place over med. heat and cook, stirring constantly, until it thickens and coats the spoon. Do NOT heat to boiling. Pour into a large bowl; set aside for 5 minutes, then refrigerate until

mixture mounds slightly when stirred. Remove from refrigerator Beat egg whites until frothy. Gradually add sugar, beating until stiff peaks form In a medium sized bowl, with same beaters, beat 3/4 cup heavy cream and the vanilla until soft peaks form. Fold into gelatin mixture, along with the egg whites Spoon half the mixture back into the med. sized bowl. Fold in remaining 1/4 cup of cream. Fold Rhubarb sauce into remaining gelatin mixture. Spoon rhubarb and vanilla cream mixtures alternately into oiled mold to form a marbled pattern. Cover tightly and refrigerate at least 4 hours Invert on serving plate and refrigerate for 5-10 minutes to set th e surface. Garnish with mint leaves and raspberries if desired. large bowl=gelatin mixture + whites + who. cream med. bowl= 1/2 of above gelatin mixture + 1/4 C cream (VANILLA CREAM MIX) Large bowl= 1/2 of gelatin mixture + Rhubarb Sauce (RHUBARB CREAM MIX)

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Rhubarb Cream Pie Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1 1/2 cups sugar 1/4 cup enriched flour 3/4 teaspoon nutmeg 3 egg -- slightly beaten 4 cups rhubarb in 1" slices (1 lb) 1 pastry for 9" lattice crust 2 tablespoons butter Blend sugar, flour, nutmeg. Beat into eggs. Add rhubarb. Line 9" pie plate with pastry; fill; dot with butter. Top with lattice crust. Bake at 400 degrees 50 to 60 minutes. Cool.

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Rhubarb Custard Pie With Crumb Topping Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1 9" pie shell -- unbaked 4 1/2 cups rhubarb -- 1/2" pieces 1 1/2 cups sugar 1/4 cup flour 1 dash salt 2 eggs 1/2 teaspoon vanilla -----topping----1/2 cup flour 1/2 cup sugar 1/4 cup butter or margarine Prick pastry shell with fork.Bake @ 450 degrees for 5 minutes. Cool.Combine rhubarb with sugar,flour and salt.Let stand 15 minutes.Beat eggs slightly.Add vanilla.Stir egg mixture into rhubarb.Turn into pastry shell.For Topping;stir together flour and sugar.Cut in butter until it resembles coarse crumbs.Sprinkle over pie.Bake in 425 degree oven for 15 minutes,then reduce heat to 350 degrees.Bake for 30 minutes more.Cool completely before serving. Store pie in refrigerator.

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Strawberry Cream Pie Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1 9 inch baked pie crust 1/2 cup almond slivers 1 recipe cream filling 2 1/2 cups fresh strawberries 1/2 cup water 1/4 cup sugar 2 teaspoons cornstarch

1/2 3 3 2 1 1 1/2 1/2

cup tablespoons tablespoons teaspoon cups cup teaspoon

few drops red food coloring -------cream filling-------sugar cornstarch enriched flour salt milk egg -- slightly beaten heavy cream -- whipped vanilla

Directions for Cream Filling: Mix first 4 ingredients. Gradually stir in milk. Stirring constantly, bring to a boil; reduce heat and cook and stir till thick. Stir a little of hot mixture into egg; return to remaining hot mixture. Bring just to boiling, stirring constantly. Cool, then chill. Beat well; fold in whipped cream and vanilla. Directions for pie: Toast almonds until lightly browned, then sprinkle over the bottom of the cooled pie crust. Fill crust with chilled Cream Filling. Halve 2 cups of the strawberries. Pile atop filling. Glaze: Crush remaining 1/2 cup berries; add water; cook 2 minutes; sieve. Mix sugar and cornstarch; gradually stir in berry juice. Cook, and stir till thick and clear. Tint to desired color with food coloring. Cool slightly; pour over halved strawberries. Keep refrigerated till serving time. Pass whipped cream, if desired.

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Sugar Free Chocolate Banana Cream Pie-Peanut Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ ------------------------------------filling----1 package sugar free chocolate pudding 2 bananas 2 1/4 cups milk -----crust----6 tablespoons peanut butter 1 tablespoon honey 2 cups rice crispies -----topping----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. Use Sugar free instant chocolate pudding mix

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True Key Lime Pie Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------3/4 cup key lime juice 2 teaspoons key lime juice 2 1/4 cups sweetened condensed milk 1 teaspoon grated key lime rind 3 egg yolks 1 9" graham cracker pie crust sweetened whipped cream Squeeze juice from 4 large or 6 small Key Limes and grate rind; set aside. Using a whisk beat egg yolks until buttercup yellow. Add about half the condensed milk, using whisk. Blend well and add remaining milk.Add half the lime juice and blend slowly. Add remaining juice and blend. Add grated rind; mix and pour into chilled pie crust. Refrigerate 4 hours. May be frozen. To serve, slice while still frozen and let stand about 10 minutes. Top with whipped cream.

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Vinegar Pie

Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1 cup sugar 2 tablespoons unbleached flour 1 cup cold water 5 tablespoons vinegar 2 1/2 tablespoons butter 4 large eggs -- beaten Combine sugar and flour. Add the rest of the ingredients and place in a saucepan. Cook until thick and pour into prepared pie crust. Bake in a 375 degrees F. oven until crust is brown.

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