Key Lime Pie

1 (14-oz.) can sweetened condensed milk
3/4 cup egg substitute
1/2 cup fresh lime juice
2 teaspoons grated lime rind (about 2 limes)
1 graham cracker crust
1 8oz. container whipped topping, thawed

Process first 4 ingredients in a blender until smooth. Pour mixture into piecrust.

Bake at 350° for 10 to 12 minutes or until golden. Let pie cool completely, and top with whipped topping.

Classic Crisco Crust

For 8", 9", 10" Single Crust:
1-1/3 cups flour
1/2 tsp salt
1/2 cup Crisco® Shortening
3 tbsp cold water

For 8" or 9" Double Crust
2 cups flour
1 tsp. salt
3/4 cup Crisco® Shortening
5 tbsp cold water

For 10" Double Crust:
2-2/3 cups flour
1 tsp. salt
1 cup Crisco® Shortening
7 to 8 tbsp cold water

For Pie Dough, spoon flour onto measuring cup and level. Combine flour and salt in medium bowl. Cut in shortening using pastry blender until all flour is blended to form pea size chunks. Sprinkle with water, 1 tbsp at
a time. Toss lightly with fork until dough will form a ball.

For Single Crust, press dough between hands to form 5” to 6" "pancake”. Flour lightly on both sides. Roll between sheets of waxed paper on damped
countertop until 1" larger than upside down pie plate. Peel off top sheet. Flip into pie plate. Remove other sheet. Fold dough edge under and flute.

For recipes using baked pie crust, heat oven to 425°. Prick bottom and sides thoroughly with fork 50 times, to prevent shrinkage. Bake 10 to 15 minutes or until lightly browned.

For recipes using an unbaked pie crust, follow baking directions given in that recipe.

For double crust, divide dough in half. Roll each half separately as described in step 2. Transfer bottom crust to pie plate. Trim edges evenly with pie plate.

Add desired filling into unbaked pie crust. Moisten pastry edge
with water. Lift top crust onto filled pie. Trim 1/2" beyond edge of
pie plate. Fold top edge under bottom crust and flute. Cut slits in top crust to allow steam to escape. Bake according to specific recipe directions.

Cinnamon Graham Cracker Crust

2 cups graham crackers crumbs
1 tbsp sugar
1/2 tsp. cinnamon
1/4 cup melted margarine

In small bowl, combine all the ingredients; press into 10" tart pan.
Bake at 375° for 8 minutes; cool completely.
Proceed with your favorite recipe for filling.

Apple Gingerbread Pie

Crust:
1/2 cup Crisco® Shortening
1/4 cup sugar
1¼ cups flour
1/2 cups ground pecans
1/2 tsp. ginger

Filling:
4½ thinly sliced, peeled Granny Smith apples
3 tbsp. honey
2 tbsp. water
1/3 cup Sun-Maid® golden raisins
1/3 cup Sun-Maid® currants
1/2 to 1 tsp. apple pie spice, to taste

Topping
1 cup whipping cream, whipped
2 tbsp. finely chopped pecans

To prepare, cream Crisco and sugar until light; stir in flour, pecans and
ginger. Beat until mixture is uniform. Press into 9" glass pie plate.
Bake at 375° for 10 to 12 minutes or until lightly browned. Cool.

To prepare filling, combine apples, honey and water in large saucepan. Simmer, covered 20 minutes or until apples are tender. Stir in raisins, currants and apple pie spice. Cool. Spoon into cooled baked pie crust.

For topping, spread whipped cream over filling; sprinkle with chopped pecans. Refrigerate until ready to serve. Refrigerate leftovers.

Banana Cream Pie

1 Pillsbury® 9" baked pastry shell
3 tbsp. cornstarch
1-2/3 cups water
1 14oz can Eagle® sweetened condensed milk
3 egg yolks, beaten
2 tbsp. margarine
1 tsp. vanilla
3 medium bananas
Lemon juice
1 cup Borden® whipping cream, stiffly whipped

In heavy saucepan, dissolve cornstarch in water; stir in sweetened condensed milk and egg yolks. Cook and stir until thickened and bubbly; remove from heat. Stir in margarine and vanilla. Cool slightly.

Slice 2 bananas; dip in lemon juice and drian. Arrange on bottom of parepared pastry shell. Pour filling over bananas; cover and chill until set.

Spread top with whipped cream. Sliced remaining banana; dip in lemon juice, drain and garnish top of pie. Refrigerate leftovers

Banana Layered Pie

2¼ cups milk
1 pkg. Jell-O® Vanilla Flavor Instant Pudding and Pie Filling Mix
1 baked 9” pie shell or graham cracker crumb crust
2 medium bananas
1/2 cup frozen Cool Whip® whipped topping, thawed
Lemon juice

Pour milk into bowl, add pudding mix. With beater, beat until blended, about 1 minute. Pour 1/2 cup of pie filing into pie shell.

Slice 1 banana; arrange slices over the pie filling in the shell. Top with 3/4 cup of pie filling. Blend whipped topping into remaining pie filling.
Spread over filling in pie shell.

Chill about 3 hours. Slice remaining bananas; brush with lemon juice.
Arrange bananas slices on top of the pie. Garnish with additional whipped
topping, if desired.

Brandied Fruit Pie

1 Keebler Ready Crust® Graham Cracker Pie Crust
2 pkgs (8oz each) Dole® pitted, mixed, dried fruit
3/4 cup plus 1 tbsp water
1/4 cup plus 1 tbsp brandy
5 thin slices lemon
3/4 cup packed brown sugar
1 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. salt
1/2 cup graham cracker crumbs
1/4 cup margarine, melted

In medium saucepan, combine dried fruit, 3/4 cup of water 1/4 cup brandy and 5 lemon slices. Simmer over low heat 10 minutes until liquid is absorbed. Remove and discard lemon slices. Stir in sugar, spices, salt and remaining water and brandy; pour into pie crust.

Sprinkle graham cracker crumbs evenly over top of pie. Drizzle melted margarine over crumbs. Bake in oven at 350° for 30 minutes. Cool on wire rack.

Serve warm or at room temp. If desired, serve with whipped cream.

8 servings