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

Cherry Cheese Pie

1 9" Keebler Ready Crust® Graham Cracker Crumb Crust
1 8oz pkg Philadelphia Brand® cream cheese soft
1 14oz can Eagle® sweetened condensed milk
1/3 cup lemon juice
1 tsp. vanilla
Canned cherry pie filling, chilled

In large bowl, beat cheese until fluffy. Gradually add sweetened condensed milk; beat until smooth. Stir in lemon juice and vanilla. Pour into
crust. Chill 3 hour or until set. Top with desired amount of pie filling
before serving refrigerate leftovers.

TOPPING VARIATIONS:
Ambrosia: In small saucepan, combine 1/2 cup flaked coconut, 2 tbsp orange flavored liqueur and 2 tsp. cornstarch; cook and stir until thickened.
Remove from heat, chill thoroughly. Arrange fresh orange sections on top
pie, drizzle with sauce.

Glazed Strawberry: In saucepan, combine 3 tbsp Bama® Apple Jelly and 1 tbsp lemon juice. Cook and stir until jelly melts. Combine 1/2 tsp. cornstarch and 1 tbsp water; add to jelly mixture. Cook and stir until thickened and clear. Cool 10 minutes. Arrange sliced strawberries over top of pie.

Spoon glaze over strawberries.

Chocolate Mudslide Pie

1 8oz. Nestlé® Semisweet Chocolate Baking Bars, broken up
1 tsp Taster's Choice® or Folgers® instant coffee crystals
1 tsp water
3/4 cup sour cream
1/2 cup sugar
1 tsp vanilla
1 9" Keebler Ready Crust® Chocolate Crumb Crust
1 cup confectioners’ sugar
1/4 cup Hershey's ® Cocoa
1½ cups Deans® heavy cream
2 tbsp semisweet chocolate miniature morsels

In small saucepan, over low heat, melt baking bars; cool 10 minutes. Set aside.

In small bowl, dissolve instant coffee in water. Add sour cream, sugar and vanilla; stir until sugar is dissolved. Blend in melted chocolate. Spread
in crust; set aside.

In small bowl, beat confections sugar, cocoa and heavy cream until stiff peaks forms. Spoon cream mixture into pastry bag fitted with star tip; pipe onto pie. Sprinkle with morsels over the pie; refrigerate at least 4 hours until firm.

8 servings

Chocolate Turtle Pie

1/4 cup Smucker's® Caramel or Butterscotch Flavor Dessert Topping
1 baked 9" pie shell, cooled
3/4 cup Diamond® pecan halves
1 4oz. pkg Jell-O® Cook and Serve® Pudding and Pie Filling Mix, Chocolate Flavor*
1-3/4 cup milk
1-3/4 cup frozen Cool Whip® Whipped Topping, thawed

Bring caramel topping to boiling in small saucepan, stirring constantly. Pour into pie shell. Arrange pecans on top; chill.

Combine pie filing mix and milk in medium saucepan. Cook and stir over medium heat until mixture comes to full boil. Remove and cool 5 minutes, stirring twice. Pour in pie shell; place plastic wrap on surface of filling Chill 3 hours.

Remove plastic wrap. Cover with whipped topping. Drizzle with additional
caramel topping and garnish with additional pecans, if desired.

8 servings

*1 pkg. (4oz) instant pudding may be substituted for cooked pudding mix.
Prepare as directed on package, using 1½ c cold milk.

Classic Banana Cream Pie

2 eggs
1/2 cup plus 2 tbsp. sugar
1/4 cup flour
2 cups milk, scalded
1/2 cup margarine
1 tbsp. vanilla
5 firm medium bananas
1 baked Pillsbury® 9" pastry shell
1 cup Deans® whipping cream

In heavy saucepan, beat eggs, 1/2 cup sugar and flour until pale lemon in
color. Gradually beat hot milk into egg mixture. Cook, stirring constantly over medium heat until sauce thickens about 5 minutes. Remove from heat;
stir in margarine. Stir in vanilla. . Place plastic wrap directly
on surface of filling to cover. Cool.

To assemble pie, slice bananas; reserve a few slices for garnish, if desired. Fold remaining bananas into filling; spoon into baked pastry shell.

Beat cream with remaining sugar until soft peaks form. Spread on top of pie. Garnish with the remaining banana slices

Cinnamony Apple Pie

Crust:
9” Classic Crisco Double Crust

Filing:
1 tbsp. lemon juice
1 tbsp. cinnamon candies, such as Hot Reds®, crushed
1/3 cup honey
1 tsp. cinnamon
3 to 4 cups thinly sliced baking apples
1 tbsp. margarine

Glaze: 1 tsp. milk

For crust, prepare recipe and press bottom crust into 9" glass pie plate. Heat oven to 450°. Do not bake. Reserve dough scraps for cutouts, if desired.

For filling, heat lemon juice in small saucepan. Add crushed candies; stir until dissolved. Stir in honey and cinnamon. Set aside.

Arrange apples in unbaked pie crust. Drizzle with honey mixture. Dot with
margarine. Moisten pastry edge with water. Cover with top crust. Cut slits in top crust to allow steam to escape. Decorate with pastry cutouts, if desired.

For glaze, brush the top crust with milk. Place pie in oven. Reduce oven temp to 350° and bake for 1 hour or until filling center is bubbly and crust is golden brown. Cool until barely warm or to room temp before serving.

Classic Lemon Meringue Pie

Crust:
9” Classic Crisco Single Crust

Filling:
1½ cups sugar
3 tbsp. plus 1½ tsp. cornstarch
1½ cups water
4 egg yolks, lightly beaten
1/2 cup lemon juice
3 tbsp. margarine
2 tbsp. grated lemon peel

Meringue:
4 egg whites
1/4 tsp. cream of tartar
1/2 cup sugar
1/2 tsp. vanilla

Prepare recipe for 9” Classic Crisco Single Crust. Cool. Heat oven to 375°.

To prepare filling, combine sugar and cornstarch in saucepan. Gradually stir in water. Cook and stir on medium heat until mixture thickens and boils.

Add about 1/3 of hot mixture to egg yolks. Mix well and return to saucepan. Cook and stir 2 minutes. Stir in lemon juice, margarine and lemon peel.

Spoon into cooled baked crust.

For meringue, beat egg whites and cream of tartar at high speed until soft peaks form. Beat in 1/2 cup sugar, 1 tablespoon at a time, until sugar is
dissolved and stiff peaks form. Beat in vanilla. Spread over filling,
covering completely and sealing to edge of pie.

Bake at 375° for 10 to 15 minutes or until meringue is lightly browned. Cool into room temp. before serving.

Refrigerate leftovers.

Classic Meringue Pie

2/3 cup sugar
1/3 cup flour
1/2 tsp. salt
2-3/4 cups milk
2 squares Bakers® Unsweetened Baking Chocolate
3 eggs, separated
2 tsp. margarine
2 tsp. vanilla
1 9" pie shell, cooled *see recipe below*
6 tbsp sugar

Mix 2/3 cup sugar, flour and salt in saucepan. Gradually stir in milk; add
chocolate. Cook and stir over medium heat until mixture is smooth and
thickened; then cook and stir 5 minutes longer. Remove from heat.

In a bowl, beat egg yolks slightly. Stir a small amount of the hot mixture
into egg yolks, mixing well. Return to remaining hot mixture in saucepan.
Cook 2 minutes longer. Blend in margarine and vanilla. Cover surface
with plastic wrap and cool for 30 minutes without stirring. Pour into
baked pie shell.

Beat egg whites until foamy. Gradually add 6 tbsp. of sugar and continue
beating until meringue forms stiff peaks. Pile lightly on filling in the
pie shell; then spread to edge of pie shell to seal well. Bake at 425° for
8 minutes or until meringue is lightly browned. Cool to room temp before serving.

PIE SHELL
1¼ cups flour
1/2 tsp salt
1/2 cup Crisco® Shortening
3 tbsp cold water

Mix flour and salt in bowl lightly. Cut in shortening with pastry blender
until mixture resembles coarse meal. Sprinkle water - 1 tbsp at a time,
mixing lightly with pastry blender or fork until all particles are moistened and cling together when pastry is pressed into a ball. Cover with damp cloth and let stand few minutes.

Roll pastry thin on lightly floured board. Line a 9" glass pie pan with
pastry. Trim 1" larger than pan; fold under to form standing rim; flute edge.

For a baked pie shell, prick pastry thoroughly with fork. Bake at 425° for 12 to 15 minutes or until lightly browned. Cool.

Coconut Custard Pie

1 9" unbaked pastry shell
1 cup Mounds® flaked coconut
3 eggs
1 14oz can Eagle® sweetened condensed milk
1¼ cups hot water
1 tsp. vanilla
1/4 tsp. salt
1/8 tsp. nutmeg

Preheat oven to 425°. Toast 1/2 cup of coconut until toasted; set aside.

Bake pastry shell for 8 minutes; cool slightly. Meanwhile in medium bowl, beat eggs. Add sweetened condensed milk, water, vanilla, salt and nutmeg;
mixing well. Stir in remaining 1/2 cup coconut. Pour into prepared pastry
shell. Sprinkle with toasted coconut. Bake at 425° for 10 minutes.
Reduce oven temp to 350° and continue baking 25 to 30 minutes more or
until knife inserted near center comes out clean. Cool. Chill the pie, if desired.

Refrigerate leftovers

Easy Chocolate Mousse Pie

Crust:
1½ cups Keebler's® graham cracker crumbs
1/3 cup margarine, melted
3 tbsp sugar

Filing:
1 8oz Philadelphia Brand® cream cheese, softened
1/2 cup Hershey's® Cocoa
1 cup powdered sugar
1½ tsp. vanilla
2 cups Deans® whipping cream

To prepare crust, in small bowl, stir together graham cracker crumbs, margarine and sugar. Press firmly into bottom of up side of 9" glass pie
pan. Bake at 350° for 10 minutes. Cool and set aside.

In large bowl, beat cream cheese and cocoa until fluffy and well blended.
Gradually add powdered sugar; blending well. Stir in vanilla. Set aside.

In small bowl, beat whipping cream until stiff peaks form; fold into cheese mixture. Pour into cooled crust; refrigerate until firm.

Garnish with chocolate curls and sweetened whipped cream, if dsereid.

8 servings

Patriotic Pie

Crust
1 pkg Duncan Hines® Blueberry Muffin Mix, separated
1/4 cup margarine, softened

Filling
1 qt. vanilla ice cream, softened
1/2 cup crumb mixture, reserved from the Crust (See above)

Topping
Can of blueberries from the Mix
1 pt. fresh strawberries rinsed, drained and sliced
2 tbsp sugar

For crust, place muffin mix in medium bowl. Cut in margarine with pastry
blender. Spread evenly in an ungreased 9" square baking pan. DO NOT PRESS. Bake at 400° for 10 to 12 minutes. Stir and reserve 1/2 cup crumb mixture
for filling.

Press remaining crumb mixture against bottom and sides of greased 9" glass pie plate to form crust. Cool completely.

For filling: spread ice cream over crust. Sprinkle with reserved crumb mixture. Freeze several hours or until firm.

For topping: rinse blueberries from the Mix with cold water and drain. Combine strawberries and sugar, if desired.

To serve let pie stand 5 minutes at room temp. Top with blueberries and
strawberries. Cut into 8 wedges using sharp knife. Garnish with whipped
cream, if desired.

8 servings

Peach Amaretto Cheese Pie

1 Pillsbury® 9" unbaked pastry shell
1 8oz pkg Philadelphia Brand® cream cheese, softened
1 14oz can Eagle® sweetened condensed milk
2 eggs
3 tbsp. amaretto
1½ tsp. almond extract
3 fresh medium peaches, peeled and sliced

2 tbsp. Bama® peach preserves

Bake pastry shell for 15 minutes at 375°. Set aside.

In large bowl, beat cream cheese until fluffy. Gradually beat in milk until smooth. Add eggs, 2 Tbsp. amaretto and 1 tsp. almond extract; mixing well. Pour into half-baked pastry shell. Bake for 25 minutes more or
until set. Cool.

Arrange peach slices on top. In small saucepan, combine preserves with remaining amaretto and remaining almond extract. Cook over low heat and stir until hot. Spoon over top of pie. Chill until completely cold before serving.

Refrigerate leftovers.

Plum Pudding Pie

1/3 cup plus 2 tbsp Kahlua®
1/2 cup Dole® golden raisins
1/2 cup chopped Dole® pitted dates
1/3 cup chopped Dole® candied cherries
1/2 cup chopped Diamond® walnuts
1/3 cup Karo® corn syrup
1/2 tsp. pumpkin pie spice
1/4 margarine soften
1/4 cup packed brown sugar
2 tbsp. flour
1/4 tsp salt
2 eggs
1 9" unbaked pie shell
1 cup whipping cream
Maraschino cherries, optional

In medium bowl, combine 1/3 cup of Kahlua®, raisins, dates, and cherries; mix well. Cover, let stand 1 to 4 hrs. Stir in walnuts, corn syrup and spice. Set aside.

In large bowl, cream margarine sugar, flour and salt. Stir in eggs. Add
fruit mixture; blend well. Pour into unbaked pie shell. Bake in preheated
350° oven 35 minutes or until filling is firm and crust is golden. cool
completely on wire rack.

When ready to serve, in small bowl, beat whipping cream with remaining 2 tbsp Kahlua® just until soft peaks form. Spoon cream into pastry bag
fitted with large star tip and pipe decoratively on top. If desired,
garnish with maraschino cherries.

ReaLemon Meringue Pie

1 9" baked pastry shell
1-2/3 cups sugar
6 tbsp. cornstarch
1/2 cup ReaLemon® Lemon Juice from Concentrate
4 eggs, separated
1½ cups boiling water
2 tbsp. margarine
1/4 tsp. cream of tarter

In heavy saucepan, combine 1-1/3 cups sugar and cornstarch; add ReaLemon®.

In small bowl, beat egg yolks; add to lemon mixture. Gradually add water,
stirring constantly over medium heat. Cook and stir until mixture boils
and thickens, about 8 to 10 minutes. Remove from heat. Add margarine. Stir
until melted. Pour into prepared pastry shell.

In small bowl, beat egg whites with cream and tartar until soft peaks form. Gradually add remaining 1/3 cup sugar, beating until stiff but not dry. Spread on top of pie, spreading carefully to edge of shell. Bake 12 to 15 minutes at 350° or until golden brown. Cool completely. Chill before serving.

Refrigerate any leftovers.

Sour Cherry Pie

2 cans (16oz each) pitted red tart cherries
1 cup reserved cherry liquid
1½ cups sugar, divided
1/3 cup cornstarch
1/8 tsp salt
1 Tbsp margarine
1/4 tsp almond extract
3 to 4 drops red food coloring

9” Classic Crisco Double Crust

Milk and Sugar for Glaze

Drain cherries in large strainer over bowl, reserving 1 cup liquid.

Combine 3/4 cup sugar, cornstarch and salt in medium saucepan. Stir in reserved 1 cup liquid. Cook and stir on medium heat 3 to 4 minutes or until mixture is thickened. Remove from heat. Stir in cherries, remaining 3/4 cup sugar, margarine, almond extract and food coloring. Refrigerate 1 hour.

Heat oven to 400°. Prepare recipe for 9” Classic Crisco Double Crust and
press bottom crust into 9" glass pie plate. Spoon in filling Cover pie
with top crust. Cut slits in top crust to allow steam to escape.

For glaze, brush with milk. Sprinkle with sugar. Bake at 400° for 10 minutes, reduce oven temp to 350°. Bake for 40 to 45 minutes or until filling in center is bubbly and crust is golden brown. Cool until barely warm or to room temp before serving.

Strawberry Cheese Pie

1 9" baked pastry shell or graham cracker crust
1 8oz. Philadelphia Brand® cream cheese, softened
1 14oz Eagle® can sweetened condensed milk
1/3 cup lemon juice
1 tsp vanilla
1 quart fresh strawberries clean and hulled
1 16oz. pkg prepared strawberry glaze, chilled

In large bowl, beat cheese, until fluffy. Gradually beat in milk until smooth.

Stir in juiced and vanilla. Pour into pastry shell or crust. Chill 3 hours or until set.

Top with strawberries and desired amount of glaze Refrigerate leftovers

Mixed Berry Pie

Crust:
1 recipe9” Classic Crisco Double Crust

Filling:
2 cups canned or frozen blackberries, thawed and well drained
1½ cups canned or frozen blueberries, thawed and well drained
1/2 cups canned or frozen gooseberries, thawed and well drained
1/8 tsp. almond extract
1/4 cup sugar
3 tsp cornstarch

For crust, prepare dough recipe and
press bottom crust into 9" glass pie plate. Do not bake. Heat oven to 425°.

For filling, combines all the berries and almond extract in large bowl. Combine sugar and cornstarch and add to berries. Toss all to mix well. Spoon into unbaked pie crust.

Cut top crust into leaf shapes and arrange on top of pie or cover with top crust. Flute the edges of the crust. Cut slits in top crust, if using, to
allow steam to escape. Bake at 425° for 40 minutes or until filling in
center is bubbly and crust is golden brown. Cool until barely warm or to
room temp before serving.

Microwave Hershey Bar Pie

Chocolate Crumb Crust
1/2 cup margarine
1½ cups graham cracker crumbs
6 tbsp Hershey's® Cocoa
1/3 cup powdered sugar

1 7oz. Hershey's Milk Chocolate Bar, broken into pieces
1/3 cup milk
1½ cups Campfire® miniature marshmallows
1 cup cold whipping cream

Sweetened whipped cream
Chilled cherry pie filling, optional

To prepare Crust: Grease 9" microwave-safe pie plate. In small microwave-safe bowl, micro margarine at HIGH 1 minute or until melted. Stir in graham cracker crumbs, cocoa and sugar until well blended. Press onto bottom and up sides of prepared pie plate. Microwave additional 1 to 1½ minutes until bubbly. (DO NOT overcook). Cool completely before filling. Set aside.

In medium microwave-safe bowl, combine chocolate bar pieces, milk and marshmallows, Micro at HIGH 1½ to 2½ minutes or until chocolate is softened and mixture is melted and smooth when stirred. Cool completely.

In small bowl, beat whipping cream until stiff peaks form; fold into chocolate mixture. Spoon into crust. Cover; refrigerate several hours or until firm.

Garnish with sweetened whipped cream; serve with chilled cherry pie filling, if desired.

8 servings

Margarita Pie

1/2 cup Blue Bonnet® margarine
1¼ cups finely crushed pretzels
1/4 cup sugar
1 14oz can Eagle ®sweetened condensed milk
1/3 cup lime juice
2 to 4 tbsp tequila
2 tbsp. triple sec or other orange flavored liqueor
1 cup Deans® whipping cream, whipped

In small saucepan, melt margarine; stir in pretzel crumbs and sugar. Mix well. Press crumbs on bottom and up side of greased 9" glass pie plate.
Chill until ready to use.

In large bowl, combine sweetened milk, lime juice, tequila and triple sec; mix well. Fold in whipped cream. Pour into prepared crust.

Freeze until firm 4 hours in freezer or chill 2 hours in refrigerator.
Garnish as desired.

Refrigerate or freeze any leftovers

Maple Walnut Cream Pie

9” Classic Crisco Single Crust

Filling:
1 cup pure maple syrup or maple-flavored pancake syrup
1/2 cup milk
2 egg yolks
1 envelope unflavored gelatin
1/4 cup water
1 tsp. maple flavor or extract
1 cup whipping cream, whipped
3/4 cup chopped walnuts

For crust, prepare 9” Classic Crisco Single Crust and bake.
Reserve dough scrapes for pastry cutouts, if desired. Cool.

For filing: combine syrup and milk in small saucepan. Cook on low heat just until hot. DO NOTR BOIL. Stir small amount of hot mixture into egg yolks, beating well. Return egg mixture to saucepan. Bring to boiling. Reduce heat and simmer 1 minute.

Soften gelatin in water. Remove saucepan from heat. Add softened gelatin and maple flavor or extract. Stir until gelatin dissolves. Refrigerate until mixture begins to thicken.

Fold whipped cream into maple mixture. Fold in nuts. Spoon into cooled baked pie crust. Refrigerate 2 hors or until firm.

Garnish with additional whipped cream and bake pastry cutouts, if desired.

Refrigerate leftovers.

Minnesota Blueberry Pie

8" Classic Crisco Double Crust

Filling:
2/3 to 1 cup sugar, to taste
1/4 cup flour
1/2 tsp. cinnamon
3 cups fresh blueberries
1 to 2 tablespoons margarine

For curst, prepare recipe and press bottom crust into 8" glass pie plate.
Do not bake. Heat oven to 375°.

For filling, combine sugar, flour and cinnamon. Sprinkle over blueberries in large bowl. Toss lightly to coat well. Spoon into unbaked pie crust.
Dot with margarine. Moisten pastry edge with water.

Cover pie with top crust. Cut slits in top crust to allow steam to escape.

Sprinkle lightly with sugar, if desired. Bake at 375° for 45 to 60 minutes or until filling in center is bubbly and crust is golden brown.
Cool until barely warm to touch or until at room temp before serving.

Key Lime Pie

1 Pillsbury® 9" or 10" baked pastry shell or Keebler Ready Crust® Graham Cracker Crumb Crust*

6 egg yolks
2 (14oz each) cans Eagle® sweetened condensed milk
1 8oz bottle ReaLime® Lime Juice from Concentrate
Yellow or green food color, optional
Whipped Topping

In large bowl beat egg yolks with sweetened condensed milk. Stir in ReaLime® and food coloring, if desired. Pour into prepared pastry shell. Bake for 40 minutes at 325°.

Remove from oven and cool. Chill until ready to serve.

Top with whipped topping. Garnish w Refrigerate leftovers.

German Sweet Chocolate Pie

4oz. squares Bakers® German Sweet Chocolate
1/3 cup milk
1 3oz. pkg. Philadelphia Brand® cream cheese, softened
2 tbsp sugar
3½ cups frozen Cool Whip® whipped topping, thawed
1 9" Keebler Ready Crust® Crumb Crust
Chocolate shavings or curls, optional

Microwave chocolate and 2 tbsp of milk in large microwavable bowl at HIGH
1½ to 2 minutes or until chocolate is melted, string halfway thru heating
time. Stir until chocolate is completely melted.

Beat in cream cheese, sugar and remaining milk until blended. Refrigerate to cool, 10 minutes.

Gently stir in whipped topping until smooth. Spoon into crust. Freeze until firm, about 4 hours. Garnish with chocolate shavings or curls, if desired.

8 servings

Fresh Strawberry Pie

1 Pillsbury® 9" baked pastry shell
1¼ cups sugar
1 tbsp. cornstarch
1½ cups water
3 tbsp. lemon juice
1 pkg. Jell-O® Strawberry Flavor Gelatin
1 quart fresh strawberries, cleaned and hulled

In medium saucepan, combine sugar and cornstarch. Add the water and lemon
juice. Cook over high heat and bring to boiling. Reduce heat; cook and
stir until slightly thickened and clear, 4 to 5 minutes. Add gelatin; stir until dissolved. Remove from heat. Cool to room temps. Stir in strawberries.

Pour into prepared pastry shell. Chill 4 to 6 hours or until set.
Garnish with whipped cream, if desired.

Refrigerate leftovers.

Fresh Pineapple Pie

Nut Crust:
1-3/4 cup Nilla® vanilla wafer crumbs
2/3 cup Diamond® ground walnuts
5 tbsp melted margarine
1 tbsp sugar

Filling
1 large fresh pineapple
1/2 cup sugar
2 tbsp cornstarch
1 tsp grated lemon peel
1/8 tsp nutmeg
1½ cups water
3 drops yellow food coloring

Combine the Nut Crust ingredients and press onto bottom and sides of 9" glass pie plate. Bake at 400° for 8 minutes. Cool.

Twist crown from pineapple cut pineapple lengthwise into quarters. Remove
fruit from shells with curved knife. Trim off core and cut fruit into bite
size chunks.

In large saucepan, combine sugar, cornstarch, lemon peel and nutmeg. Stir in water and yellow food coloring. Cook, stirring constantly until sauce is clear and thickened. Remove from heat. Fold in pineapple. Cool. Spoon
pineapple mixture into prepared crust. Refrigerate, covered
overnight.

Makes 6 to 8 servings

Fluffy Orange Pie

2 cups Nilla® vanilla wafer crumbs (about 50 wafers)
1/3 cup margarine, melted
1 8oz Philadelphia Brand® cream cheese, softened
1 14oz can Eagle® sweetened condensed milk
1 6oz can frozen orange juice concentrate, thawed
1 cup Deans® whipping cream, whipped

Combine crumbs and margarine. press firmly on bottom and up side of 9" glass pie plate. Chill.

Meanwhile, in large bowl, beat cheese until fluffy. Gradually beat in
sweetened milk, then juice concentrate until smooth. Fold in whipped
cream. Pile into crust. Chill 2 hours or until set. Garnish as desired

Refrigerate leftovers.

Fluffy Grasshopper Pie

2 cups finely crushed crème-filled chocolate sandwich cookies (about 24 cookies)
1/4 cup margarine, melted
1 8oz. pkg Philadelphia Brand® cream cheese, softened
1 14oz. can Eagle® sweetened condensed milk
3 tbsp lemon juice
1/4 cup green crème de menthe liqueur
1/4 cup white crème de cacao liqueur
1 4oz container frozen non-dairy whipped toping, thawed

Combine crumbs and margarine. Press firmly on bottom up sides of greased
9" glass pie plate. Chill.

Meanwhile in large bowl, beat cheese until fluffy. Gradually beat in milk, until smooth. Stir in juice and liqueur. Fold in whipped topping. Chill
20 minutes. Pour into crust.

Chill or freeze 4 hours or until set. Garnish as desired.

Refrigerate or freeze leftovers.

Georgia Peach Pie

9” Classic Crisco Double Crust

Filling:
1 29oz can Dole® Yellow Cling Peaches in Heavy Syrup
3 tbsp. reserved peach syrup
3 tbsp. cornstarch

1 cup sugar
3 eggs
1/3 cup Deans® buttermilk
1/2 cup margarine, melted
1 tsp. vanilla

Glaze:
2 tbsp. margarine, melted
Sugar

Prepare the Crust and press bottom crust into 10" pie plate. Do not bake. Heat oven to 400°.

Drain peaches reserving 3 tbsp. syrup, set aside. Cut peaches into small pieces and place in a large bowl, set aside.

In small bowl, combine cornstarch and 2 to 3 tbsp. sugar. Add 3 reserved
syrup. Add remaining sugar, eggs, and buttermilk. Mix well. Stir in
1/2 cup melted margarine and vanilla. Pour over peaches. Stir until
peaches are coated. Pour filling in unbaked pie crust. Moisten pastry
edges with water.

Cover pie with top crust. Cut slits or design on top crust to allow steam to escape. Brush with remaining melted margarine. Sprinkle with sugar.
Bake at 400° for 45 minutes or until filling in center is bubbly and crust is golden brown. Cool to room temp before serving.

Refrigerate leftovers.

Eggnog Pie

1 cup cold Deans® or other brand Eggnog
1 pkg (6 serving size) Jell-O® Vanilla Flavor Instant Pudding and Pie Filling Mix
1 tbsp. Bacardi® Rum or 1/4 tsp. rum extract
1/4 tsp. nutmeg
1 8oz frozen Cool Whip® Whipped Topping, thawed
1 9" Keebler Ready Crust® Graham Cracker Crumb Crust

Pour cold eggnog into bowl. Add pie filling mix, rum and nutmeg. With whisk or beater, beat until blended about 1 minute. Let stand 5 minutes. Fold in 2 cups of Cool Whip®. Spoon into pie crust. Chill until firm about 2 hours.

Garnish with remaining Cool Whip®. Sprinkle with additional nutmeg or
cinnamon, if desired

Deep-Dish Almond Pumpkin Pie

Crust
9" Classic Crisco Single

Almond Layer
1 cup finely chopped Diamond® almonds
1/2 cup firm packed brown sugar
3 tbsp margarine, softened
2 tsp. flour
1/4 tsp almond extra

Pumpkin Filing
1¼ cups sugar
1 3oz pkg Philadelphia Brand® cream cheese, softened
2 eggs
1¼ cups Libby's® Solid Pack Pumpkin
1/2 cup Carnation® or Minot® evaporated milk
1/3 cup sour cream
1 tbsp molasses
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp salt
1/4 tsp ginger
1/2 tsp almond extract

Baked Pastry cutouts (optional)

For crust, prepare recipe and press into 9" deep dish glass pie plate. Do not bake. Reserve dough scraps for pastry cutouts, if desired. Heat oven to 425°.

For almond layer, combine nuts, brown sugar, margarine, flour and 1/4 tsp. almond extract. Toss with fork until well blended. Spoon into unbaked
pie crust. Press firmly on bottom and part way upsides. Refrigerate.

For pumpkin filling, combine sugar and cream cheese in large bowl. Beat until well blended. Beat in eggs, pumpkin, milk, sour cream and molasses. Add spices, salt and 1/2 tsp. almond extract. Beat 1 minute. Spoon over almond layer.

Bake at 425° 15 minutes. Reduce oven temp to 350° and bake for 50 to 60 minutes. Cover edge of pie with foil, if necessary to prevent over browning. Cool to room temp. Decorate with baked pastry cutouts, if desired. Refrigerate leftover pie.

Traditional Pumpkin Pie

1 9" unbaked pie shell
1 16oz can Libby's® pumpkin
1 14oz can Eagle® sweetened condensed milk
2 eggs
1 tsp cinnamon
1/2 tsp ginger
1/4 tsp nutmeg
1/2 tsp salt

In large bowl, combine all ingredients except pie shell; mix well. Pour into pie shell Bake 15 minutes at 425° in oven. Reduce oven temp to 350°, continue baking for 35 to 40 minutes or until knife insert 1 " from edges comes out clean. Cool. Garnish as desired. Refrigerate leftovers.

TOPPING VARATIONS:
Sour Cream Topping:
In medium bowl combine 1½ cups sour cream, 2 tbsp sugar and 1 tsp vanilla. After 30 minutes of baking, spread evenly over top of pie; bake 10 minutes longer. Garnish as desired.

Streusel Topping:
In medium bowl combine 1/2 cup firmly packed lightly brown sugar and 1/2 cup flour; cut in 3/4 cup cold margarine until crumbly. Stir in 1/4 cup
chopped nuts. After 30 minutes of baking, sprinkle on top of pie; bake 10
minutes longer.

Sweet Potato Pecan Pie

1 9" unbaked pastry shell

1 lb. (2 medium) sweet potatoes, cooked and peeled
1/4 cup margarine
1 14oz can Eagle® sweetened condensed milk
1 tsp grated orange rind
1 tsp vanilla
1 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp salt
2 eggs

Pecan Topping:
1 egg
3 Tbsp karo® corn syrup
3 Tbsp firmly packed brown sugar
1 Tbsp margarine, melted
½ tsp. maple flavoring
1 cup Diamond® chopped pecans

In large bowl, beat hot potatoes with margarine until smooth. Add remaining ingredients except pastry shell and Pecan Topping; mixing well. Pour into pastry shell. Bake 30 minutes. at 375°.

Meanwhile, to prepare pecan topping, combine 1 egg, corn syrup, brown sugar, 1 tbsp. margarine and flavoring; mixing well. Stir in pecans.

Remove pie from oven, spoon pecan topping evenly over top. Return to oven; bake 20 to 25 minutes or until golden brown. Cool serve warm or chilled.

Refrigerate leftovers

Simply Super Pecan Pie

3 eggs, beaten
1 cup sugar
1/2 cup Karo® dark corn syrup
1 t vanilla
6 Tbsp margarine, melted and cooled
1 cup Diamond® pecan pieces or halves
1 Pillsbury® 9" unbaked pie shell

In large bowl, beat eggs, sugar, corn syrup, vanilla and margarine. Stir in pecans. Pour into unbaked pie shell. Bake at 350° for 45 to 60 minutes
or until knife inserted half way between outside and center comes out clean Cool wire rack.

Paradise Pumpkin Pie

Pastry for 9” Classic Crisco Double Crust
1 8oz pkg Philadelphia Brand® cream cheese, softened
1/4 cup sugar
1/2 tsp. vanilla
1 egg
1¼ cups Libby's® Solid Pack pumpkin
1 cup Minot® evaporated milk
1/2 cup sugar
2 eggs, beaten
1 tsp cinnamon
1/4 tsp. ginger
1/8 tsp. nutmeg
1/4 tsp salt

Maple syrup
Pecan halves

On lightly floured surface, roll pastry to 12" circle. Place in 9" glass pie plate. Turn under edge; flute. Set aside.

Combine cream chase, sugar and vanilla until blended. Blend in egg. Spread into bottom of pastry shell. Combine all remaining ingredients except
syrup and pecans. Carefully pour over cream cheese mixture. Bake at
350° for 65 minutes. Cool.

Brush with maple syrup and top with pecan halves.

No Bake Pumpkin Pie

1 egg
1 14oz can Eagle® sweetened condensed milk
1 tsp. cinnamon
1/2 tsp. ginger
1/4 tsp. nutmeg
1/2 tsp. salt
1 envelope Knox® Unflavored Gelatin
2 tbsp. water
1 16oz can Libby’s® Solid Pack Pumpkin
1 Keebler Ready Crust® Graham Cracker Pie Crust

In medium bowl, beat egg. Beat in milk and spices. Set aside.

In medium saucepan, sprinkle gelatin over water; let stand 1 minute. Over low heat, stir until gelatin dissolves, add milk mixture. Cook and stir
constantly until mixture thickens, 5 to 10 minutes. Remove form heat; add
pumpkin. Pour into crust; chill 4 hours until set.

Refrigerate leftovers.

Ice Cream Shop Pie

1½ cups cold half and half or milk
1 pkg Jell-O® Instant Pudding and Pie Filling Mix, any flavor
1 8oz. carton frozen Cool Whip® Whipped topping, thawed

Ice Cream Shop Ingredients **See below**
1 Keebler Ready Crust® or other brand, Chocolate, Graham Cracker or Vanilla Crumb Crust

Pour half and half into a large bowl. Add pudding mix and beat with wire whisk until well blended 2 minutes. Let stand 5 minutes or until slightly thickened.

Fold whipped topping and Ice Cream Shop ingredients into pudding mixture.
Spoon into crust.

Freeze pie until firm, about 6 hours or overnight. Remove form freezer.
Let stand at room temp 10 minutes before serving to soften. Store any
leftover pie in freezer.

Make 8 servings

*Rocky Road Pie:
Use any Chocolate Flavor Pudding Mix and Chocolate Crumb Crust.
Fold in 1/2 cup each Nestle® Semisweet Real Chocolate Chips, miniature
marshmallows and chopped nuts with whipped topping.
Serve with chocolate sauce if desired.

*Toffee Bar Crunch Pie:
Use French Vanilla or Vanilla Flavor Pudding Mix and Graham Cracker Crumb Crust, spreading 1/3 cup Smucker’s® butterscotch sauce into bottom of crust before filling.

Fold in 1 cup chopped chocolate-covered English toffee bars with
whipping topping. Garnish with additional chopped toffee bars, if desired.

* Strawberry banana Split Pie:
Use French Vanilla or Vanilla Flavor Pudding Mix, reducing half and half to 3/4 cup and adding 3/4 cup pureed Birds Eye Quick Thaw Strawberries with half and half. Use Vanilla Crumb Crust and line bottom with banana slices. Garnish with whipped topping, maraschino cherries and chopped nuts. Serve with remaining strawberries, pureed, if desired.

*Chocolate Cookie Pie:
Use French Vanilla Flavor Pudding Mix and Chocolate Crumb Crust.
Fold in 1 cup chopped chocolate sandwich cookies (Oreos®) with whipped toping.

*Peppermint Stick Pie:
Use French Vanilla or Vanilla Flavor Pudding Mix and Chocolate Crumb Crust. Fold in 1/2 cup crushed hard peppermint candies, 1/2 cup Nestle® Semisweet Chocolate Chips and 2 tsp. peppermint extract with whipped topping.

Praline Ice Cream Pudding Pie

2 tbsp light brown sugar
2 tbsp margarine
1/3 cup chopped pecans
1 Pillsbury® 9" pie shell, lightly baked*
1½ cups cold milk
1 cup vanilla ice cream, softened
1 pkg (6oz) Jell-O® Butter Pecan Flavor Instant Pudding and Pie Filling Mix

Combine brown sugar, margarine and nuts in small saucepan. Heat over medium heat until margarine is melted. Pour into pie shell. Bake in 450° oven 5 minutes or until bubbly. Cool on wire rack.

Combine milk and ice cream in a medium bowl until thoroughly blended. Add pie filling mix, beating 1 minute. Pour immediately over nut mixture in pie shell. Chill until set, 3 hours.

Garnish with whipped topping and pecan halves or chopped nuts, if desired.

*Decrease recommended baking time by 5 minutes.

Banana Mocha Ice Cream Pie

Crust:
2 cups chocolate wafer crumbs
1/2 cup melted margarine

Filling:
1 pint (2 cups) chocolate ice cream, softened
1 pint (2 cups) coffee ice cream, softened
¼ cup coffee-flavored liqueur
1 firm medium banana, peeled and diced

To prepare crust; combine wafer crumbs and margarine, mixing well. Pour into a greased 9" glass pie pan. Press evenly over bottom and sides of pan. Chill.

Combine softened ice creams with liqueur. Fold in diced bananas. Pour into prepared crust. Freeze until firm.

Garnish with sliced bananas and mocha-flavored candies, if desired.