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* Exported from MasterCook *

Banana Blueberry Cream Pie

Recipe By : Rosa Jackson


Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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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. Add cool whip. Pour into crust.
Top with blueberry filling. Chill

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NOTES : Very Good. Rosa is the wife of the owner of Jackson's resturant.

* Exported from MasterCook *

Banana Cream Pie

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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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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* Exported from MasterCook *

Banana Cream Pie 2

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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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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* Exported from MasterCook *

Banana Dream Pie

Recipe By : Possum Kingdom Lake Cookbook


Serving Size : 8 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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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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* Exported from MasterCook *

Banana Split Pie

Recipe By : Janis Alling, Possum Kingdom Lake Cookbook


Serving Size : 20 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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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. Beat on high speed
of mixer 15 minutes. Do not underbeat.

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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* Exported from MasterCook *

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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* Exported from MasterCook *

Butter Mint Fluff Pie

Recipe By : Possum Kingdom Lake Cookbook


Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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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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* Exported from MasterCook *

Cheesecake Pie

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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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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* Exported from MasterCook *

Citrus Chiffon Pie

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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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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* Exported from MasterCook *

County Fair Banana Cream Pie

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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1 cup butter -- softened
1 egg -- beaten
1 stick unsalted butter
1 teaspoon vanilla
1 cup milk
1 cup sugar
3 tablespoons unsalted butter
2 bananas
2 cups heavy cream
2 cups pecans
3 cups flour
1/2 cup sugar
1 cup chocolate chips
1 tablespoon light corn syrup
4 egg yolks
5 tablespoons flour
1 tablespoon 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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* Exported from MasterCook *

Cranberry Sour Cream Chiffon Pie

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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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. Blend until flour is
evenly dispensed.

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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* Exported from MasterCook *

Creamed Rhubarb Pie

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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1 cup sugar
2 tablespoons butter
1 tablespoon flour -- (heaping)
3 tablespoons water
2 egg
2 cups rhubarb
1 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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* Exported from MasterCook *

Custard Rhubarb Pie

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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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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* Exported from MasterCook *

Dutch Rhubarb Cream

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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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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* Exported from MasterCook *

Eagles Key Lime Pie

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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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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* Exported from MasterCook *

Frozen Lemon Cream Pie

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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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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* Exported from MasterCook *

Indiana Fresh Rhubarb Creme Pie


Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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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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* Exported from MasterCook *

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 cup brown sugar
1/2 cup pecans -- chopped
-----filling-----
6 lg cooking apples -- peeled and
sliced
1/4 cup kahlua
1/4 cup brown sugar
1/4 cup flour
1 tablespoon 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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* Exported from MasterCook *

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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* Exported from MasterCook *

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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* Exported from MasterCook *

Key Lime Pie-Philadelphia Inquirer

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 tablespoon unflavored gelatin
few drops green food coloring
1/2 cup sugar
4 egg whites
1/4 teaspoon salt
1/2 cup sugar
4 egg yolks
1 cup heavy cream -- whipped
1/2 cup lime juice
1 9 inch baked pie shell
1/4 cup water
1 teaspoon 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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* Exported from MasterCook *

Lemon Meringue Dream Pie

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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1 Baked pie shell -- 9"
7 tablespoons cornstarch
1 3/4 cups sugar
1/4 teaspoon salt
2 1/2 cups water
4 Egg yolks -- beaten
1/2 cup fresh lemon juice
3 tablespoons butter
1 tablespoon grated lemon peel
MERINGUE:
4 Egg whites -- room temperature
1/4 teaspoon cream of tartar
1/2 cup sugar
1 teaspoon 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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* Exported from MasterCook *

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 teaspoon cream of tartar
4 egg yolks
1 can condensed milk -- 14 oz
1/3 cup key lime juice or lime juice
2 lime rinds -- grated
1 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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* Exported from MasterCook *

Montana Rhubarb-Orange Cream Pie

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
9 baked pie shell -- filling-
1 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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* Exported from MasterCook *

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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* Exported from MasterCook *

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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* Exported from MasterCook *

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 cups rhubarb - cut into 1-inch
3 tablespoons flour
1 cup sugar
2 egg yolks
1/3 cup orange juice
orange rind - from one
orange
1 tablespoon butter
-----meringue-----
2 egg whites
4 tablespoons sugar
1/2 teaspoon 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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* Exported from MasterCook *

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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* Exported from MasterCook *

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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* Exported from MasterCook *

Pineapple Cream Pie

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup butter
1 1/2 cups unsifted powdered sugar
1/4 teaspoon salt
2 Eggs
1 cup whipping cream
1/2 teaspoon vanilla extract
1 cup well-drained crushed pineapple
1/2 cup chopped pecans
1 9" 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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* Exported from MasterCook *

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 eggs; lg
1 unbaked 9-inch pie shell
20 ounces frozen raspberries; thawed
water
3 teaspoons cornstarch
1/2 cup 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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* Exported from MasterCook *

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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* Exported from MasterCook *

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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* Exported from MasterCook *

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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* Exported from MasterCook *

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
few drops red food coloring
-------cream filling--------
1/2 cup sugar
3 tablespoons cornstarch
3 tablespoons enriched flour
1/2 teaspoon salt
2 cups milk
1 egg -- slightly beaten
1/2 cup heavy cream -- whipped
1 teaspoon 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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* Exported from MasterCook *

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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* Exported from MasterCook *

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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* Exported from MasterCook *

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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