1/4 cup margarine
4 eggs
3/4 C. white sugar
1 pinch salt
2 C. milk
2 tsp vanilla extract
1/2 C. all purpose flour

Put all ingredients into a blender. Blend for 30 seconds.
Pour into buttered 9 inch pie pan. Sprinkle with nutmeg.
Bake at 350 degrees for 45 minutes.

Serves: 8

The flour will settle to make its own crust.

Compliments of Joyce Carter

Ingredients:
3 cups all-purpose flour
1 1/2 cups shortening
1 teaspoon salt
1 egg
1 tablespoon distilled white vinegar
5 1/2 tablespoons water

Directions:
1. Whisk together the flour and salt. Blend in shortening until texture resembles coarse crumbs.
2. Mix together egg, vinegar, and water. Pour into flour mixture, and mix together.
3. Roll dough out between wax paper; no extra flour is needed to roll out dough if wax paper is used.
Use as directed in recipe.

Servings: 16

1 12-13-ounce package chocolate kisses
2 ounces milk
1 8-ounce package cream cheese
1 12-ounce carton frozen whipped topping, thawed
1 chocolate ready-made pie crust

Remove foil wrappers and melt kisses over medium heat in the milk. When melted, add cream cheese and stir until completely melted.
Rapidly stir in whipped topping with the heat off. (Be careful it doesn't burn.)

Pour into crust. Refrigerate until set.

Serves 6-8.

4 eggs
1/4 cup margarine
1 cup white sugar
1/2 cup flour
1/4 teaspoon salt
1/2 teaspoon baking powder
2 cups milk or half and half
1 cup coconut
1 teaspoon vanilla

Place all ingredients in blender at one time and blend until mixed together.
Pour into a buttered 10-inch piepan.
Bake in a 350 degree oven for 1 hour.

When done, crust will be on bottom, custard in the middle, an coconut on top - right where they belong.

2 cups fresh strawberries, divided
2/3 cup boiling water
1 pkg. (3 oz.) JELL-O Strawberry Flavor Gelatin
ice cubes
1/2 cup cold water
1 tub (8 oz.) COOL WHIP LITE Whipped Topping, thawed
1 ready-to-use reduced-fat graham cracker crumb crust (6 oz.)

Slice 1 cup strawberries; refrigerate for later use. Chop remaining berries; set side. Add boiling water to gelatin mix; stir 2 min. until completely
dissolved. Add enough ice to cold water to make 1 cup. Add to gelatin; stir until slightly thickened.
Remove any unmelted ice.

Lemon Scones
1 cup all-purpose flour -- (1-1/2)
1/3 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup whipping cream
2 teaspoons finely shredded lemon peel
Whipping cream
Sugar

Preheat oven to 375 degrees F.
In a large mixing bowl combine the flour, the 1/3 cup sugar, the baking powder, and salt. Make a big dent or well in the center of flour mixture. Add the 3/4 cup whipping cream and lemon peel.
Stir until mixture is crumbly. Coat hands with a little flour.
Use your hands to gently knead the dough in the mixing bowl until it can be formed into a ball.

2/3 C. chunky peanut butter
1/2 C. cream cheese, softened
3 1/2 oz. pkg. instant vanilla pudding mix
1 C. milk
1/3 c. brown sugar; packed
9 inch pie crust, baked

Blend peanut butter and cream cheese in a large bowl. Beat pudding mix into peanut butter mixture with an electric mixer on low speed, gradually adding milk.
Add brown sugar and mix well; pour into baked crust.
Freeze until firm.

Thaw 30 to 45 minutes before serving if pie has been frozen more than 2 hours.

Serves 6 to 8

From Gooseberry Patch - Quick & Easy 2

8 sheets (about 13" x14" each) thawed frozen phyllo dough (find it in the freezer section of the supermarket)
1/4 cup melted butter or margarine
16 oz. cream cheese
1/2 cup sugar
1 tsp. vanilla extract
2 eggs
2 cups fresh blueberries, divided
1/2 cup strawberry jelly
1 cup whipped cream or non-dairy whipped topping (optional)
Preheat oven to 425°.F.
For Crust
Grease a 9" pie plate. Set aside.

On a flat surface place 1 sheet phyllo (keep remaining phyllo covered to prevent drying out), brush with melted butter.

4 squares (1 ounce each) white baking chocolate
8 large fresh strawberries halved lengthwise
1 reduced fat graham cracker pie crust
3/4 cup sliced fresh strawberries
1 8-ounce package reduced fat cream cheese cubed
3/4 cup confectioners' sugar
3/4 cup fat free milk
1 3 1/2-ounce box instant vanilla pudding
1 cup fresh or frozen blueberries
1 cup reduced fat whipped topping

In a microwave or heavy saucepan, melt white chocolate, stir until smooth. Dip the 8 halved strawberries halfway in the chocolate. Place
cut side down on a waxed paper-lined baking sheet.

Pastry Shell baked
3/4 cup Granulated Fructose
1 cup Water
1/4 teaspoon Salt
1/2 cup Corn Starch
3/4 cup Water
4 Egg Yolk; slightly beaten
1/2 cup Lemon Juice
2 tablespoons Margarine
1 teaspoon Lemon Peel; dried
4 Egg White
1/4 teaspoon Cream Of Tartar
2 tablespoons Granulated Sugar Replacement

Combine the 3/4 C.fructose, the 1 C.water and salt in a saucepan. Stir and cook until boiling.

1 cup powdered sugar
1 cup natural-style, reduced-fat creamy peanut butter (such as Smucker's)
1 (8-ounce) block 1/3-less-fat cream cheese, softened
1 (14-ounce) can fat-free sweetened condensed milk
12 ounces frozen fat-free whipped topping, thawed
2 (6-ounce) reduced-fat graham cracker crusts
20 teaspoons fat-free chocolate sundae syrup

Combine powdered sugar, peanut butter, and cream cheese in a large bowl; beat with a mixer at medium speed until smooth.

2-1/4 C. flour
2-1/2 tsp baking powder
1/2 tsp salt
1/2 C. currants
1 egg, slightly beaten
2 Tbs sugar
1/2 tsp baking soda
1/2 C. cold butter, cubed
1 C. buttermilk

Preheat oven to 425 (F). Mix flour, sugar, baking powder, baking soda, and salt in the bowl of a food processor; add butter and process until the mixture resembles coarsely ground meal.

Transfer to a bowl. [Use a pastry cutter if you don't have a food processor.] Add currants, then buttermilk, stirring quickly with a fork until the dough is soft and slightly sticky.

1/2 (14.1-ounce) package refrigerated pie dough (such as Pillsbury)
Cooking spray
1/2 cup sugar
1 tablespoon grated lemon rind, divided
1/4 cup fresh lemon juice
3 tablespoons cornstarch
1/4 teaspoon salt
2 large eggs
1 1/2 cups fat-free milk
1/4 cup (2 ounces) 1/3-less-fat cream cheese, softened
2 tablespoons butter, softened
1 1/2 cups frozen fat-free whipped topping, thawed

Pastry:
Ingredients
1 cup water
1 stick margarine or butter
1 cup sifted all-purpose flour
4 eggs

Filling:
6 tablespoons all-purpose flour
1/4 cup cocoa powder
3/4 cup sugar
1/2 teaspoon salt
3 cups milk
3 eggs, beaten
2 teaspoons vanilla

Icing:
2 (1-ounce) squares chocolate
2 cups sugar
1 cup whipping cream

Preheat the oven to 400 degrees F.

Heat water and margarine or butter to boiling point. Add flour and stir constantly until mixture is smooth and forms a ball. Remove from heat and

Makes two 9" pie crusts.

6 tbs cold water
1/2 cup cold unsalted butter, cut into small pieces
2 1/2 cups flour
1/2 cup solid vegetable shortening, chilled
1 tsp salt

Stir flour and salt in a bowl. Cut in butter and shortening until mixture resembles coarse meal.
Sprinkle with cold water 1 tbs at a time, tossing with fork after each addition, until pastry is moist enough to hold together.

Divide pastry in half, shape each half into a disk.
Wrap in plastic wrap. Chill for 1 hour or up to 2 days, then roll out pie crusts to make a pie and serve..

3/4 cup sugar
3 tablespoons cornstarch
1-1/2 cups water
1 package (3 ounces) strawberry gelatin
4 cups sliced fresh strawberries
1 shortbread crust (9 inches)

In a small saucepan, combine the sugar, cornstarch and water until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in gelatin powder until dissolved. Transfer to a small bowl. Chill until partially set.
Place strawberries in the crust; pour gelatin mixture over berries. Cover and refrigerate until set.

Yield: 6-8 servings.

1/4 cup sifted flour
1/2 cup sugar
1/8 tsp salt
3 Tbs butter
1 egg
1/3 cup molasses
2 Tbs boiling water
1/2 tsp baking soda
1 unbaked pie shell

Mix flour, sugar and butter until crumbs form. Reserve 1/4 cup. Beat egg until light and fluffy. Add egg to molasses, boiling water and soda.
Beat until soda is dissolved. Add all but the reserved crumb mix . Mix until well blended.

Pour into unbaked pie shell and sprinkle with reserved crumbs.

Bake in a preheated 375°F oven for 35 to 40 minutes or until center is done.

1 can dark sweet cherries,pitted
1 package black cherry flavored gelatin
1 pint vanilla ice cream, softened
1 cup whipped topping, thawed
1/3 cup sliced toasted almonds, opt.

Drain cherries well, saving juice. Add enough water to cherry juice to make 1 1/4 cup liquid; heat. Add gelatin and stir to dissolve completely.

Remove from heat and stir in ice cream, blending until smooth. Refrigerate until consistency of unbeaten egg whites (5-10 minutes).

Blot cherries with paper towel to pick up any remaining liquid.

Fold in whipped topping and almonds. Add cherries.

2 cups finely crushed pretzel sticks
1/4 cup firmly packed light brown sugar
3/4 cup melted butter

Stir together all ingredients; firmly press crumb mixture on bottom, up sides, and onto lip of a lightly greased 9-inch pieplate.

Bake at 350° for 10 to 12 minutes or until lightly browned.

Remove to a wire rack, and cool crust 1 hour or until completely cool before filling.

Makes one 9-inch crust

Southern Living June 2008

1 package Bob Evans Sliced Glazed Apples (20 oz)
1 refrigerated piecrust for 9" pie (1/2 of 15 oz. package)
1/2 cup chopped dried cherries
Milk (optional)
Cinnamon and sugar (optional)
1 teaspoon butter

Preheat oven to 400F.

Place pie crust onto large rimmed baking sheet. Combine apples and cherries and spoon onto the center of the pie crust, leaving a 2" wide border.

Fold the edge of the pie crust over the apple filling, pleating the crust and pressing down the edge to hold in place (the crust will not cover all of the filling).

1 can cherry pie filling,divided
1 graham cracker pie crust
1 package cream cheese, softened
1 cup cold milk
1 package Lemon flavor instant pudding
1 tub frozen whipped topping, thawed

Spread half of the cherry pie filling on bottom of crust. In a large bowl, beat cream cheese with wire whisk until smooth. Gradually beta in milk until well blended. Add pudding mix. Beat until smooth.

Gently stir in 1/2 tub whipped topping.

Spread over cherry pie filling on bottom of crust. Spread remaining whipped topping over pudding mixture.

1 pie crust, baked
2 cups prepared pumpkin
1 cup cold skim milk
2 pkg. Instant Vanilla Pudding mix, sugar free
1 tsp. allspice
1 tsp. cinnamon
1/2 tsp. ground cloves
8 oz. low−fat cream cheese, softened
1 tbs. sugar
1 tbs. milk
8 oz. cool whip, Lite

Bake pie crust until browned and allow to cool. Mix together pumpkin, allspice, cloves, cinnamon, 1 cup milk, and pudding mixes. Mix well.

Combine softened cream cheese, sugar, and milk. Stir until smooth and add 1 1/2 cups cool whip. Spread cream cheese mixture in bottom of prepared cooled crust.

1 (8 ounce) package cream cheese, at room temperature
1 (14 ounce) can sweetened condensed milk
1/2 cup fresh lemon juice
1 teaspoon vanilla extract
1 (9-inch) graham cracker crust
1 (21-ounce) can cherry pie filling, chilled

In either a stand mixer fixed with a paddle attachment or using a hand held electric mixer, cream the cream cheese until light and fluffy, about 3 to 5 minutes.

Slowly add the milk mixing on low speed until well combined. Stir in the lemon juice and vanilla and pour into the crust.

Shaker Lemon Pie

For the filling:
2 large lemons
2 cups sugar
6 eggs

For the pastry:
21/4 cups flour
1 tablespoon sugar
1/2 cup vegetable shortening
1/4 cup butter
cold water
1 tablespoon half-and-half or milk

To make the filling, wash the lemons well and cut off any rough bits of peel. Thin-skinned lemons will work best.
Grate the zest from the pointed ends of the lemons or scrape it off with a lemon zester. Cut off the ends and discard everything except for the flesh.

1/2 cup butter, cubed
1 cup water
1 cup all-purpose flour
1/4 teaspoon salt
4 eggs

Filling:
2-1/2 cups cold milk
1 package (5.1 ounces) instant vanilla pudding mix
1 cup heavy whipping cream
1/4 cup confectioners' sugar
1 teaspoon vanilla extract

Chocolate Icing:
2 ounces semisweet chocolate
2 tablespoons butter
1 cup confectioners' sugar
2 to 3 tablespoons hot water

Directions
In a large saucepan, combine butter and water. Bring to a rapid boil, Stirring until the butter melts.

2 small pkgs. Jell-O instant pudding
1-3/4 cups milk
3-1/2 cups Cool Whip
1 prepared graham cracker crust

Stir pudding into milk. Stir in Cool Whip.
Spoon into crust.
Refrigerate.