Pies/Cobblers

Butterscotch Pie

Pie Filling
1-1/2 cups brown sugar, packed
4 tablespoons flour
4 tablespoons butter
1/2 teaspoon salt
2 cups milk
6 eggs, separated
1 teaspoon vanilla

Meringue
3 egg whites
1 tablespoon water
1/8 teaspoon salt
1/4 teaspoon cream of tartar
6 tablespoons sugar
3/4 teaspoon vanilla

Filling: Stir and cook brown sugar, flour, butter, and salt in a double boiler until blended. Meanwhile scald two cups of milk. Add milk to brown sugar mixture in double boiler.

Separate 6 eggs, and beat egg yolks until light. Pour a small amount of milk mixture over yolks. Add remaining yolks. Return all to double boiler. Stir and cook until thickened. Cool custard and flavor with one teaspoon of vanilla. Pour custard into a baked shell. Cover with meringue.

Meringue: Beat all ingredients until stiff peaks form. Spread meringue over the custard and bake at 300 degrees for 15 to 20 minutes. Makes 1-9 inch prebaked pie shell

Raisin Pie

3/4 cup sugar
1 cup raisins
1/2 cup water
1/2 cup cream
3 tablespoons cornstarch
2 eggs
1 prebaked pie shell

Meringue
3 egg whites
1 tablespoon water
1/8 teaspoon salt
1/4 teaspoon cream of tartar
6 tablespoons sugar
3/4 teaspoon vanilla

In a medium saucepan combine the sugar, raisins, and water and bring to a boil. Boil gently until the raisins are tender. Mix cream and cornstarch. Separate the eggs.

Add the cornstarch mixture and the egg yolks to the raisin mixture and cook, stirring, until thickened. Set aside to cool slightly. Pour filling into baked pie shell. Top with meringue. Bake until meringue browns, about five minutes.

Meringue: Beat all ingredients until stiff peaks form. Spread meringue over the custard and bake at 300 degrees for 15 to 20 minutes. Makes 8 servings

Muscadine Pie

4-6 cups muscadines
4 cups water
Sugar, as needed
Flour, as needed

Pie Crust
2 cups flour
2/3 cup oil
1/3 cup water
Pinch of salt
1/2 cup sugar
1/2 cup butter, cut into small cubes

Wash muscadines and place in shallow pan. Mash pulp from hulls. Cover hulls with 4 cups of water and cook till tender, approximately five minutes.

Measure the water and hulls mixture and for each 2 cups of muscadine mixture, use 1 cup sugar and 1/2 cup flour.

Pie Crust: Stir together the flour, oil, water, and salt. Roll out into 2 crusts. Place first crust in pan and pour in hot muscadine mixture. Put second crust on top and pinch or crimp edges to seal.

With a fork, put a few decorative holes in the top crust. Sprinkle the sugar on top and place the small cubes of butter all over the top of the pie. Bake for 40 minutes at 400 degrees. Makes 8 servings

Custard Pie

1 quart milk
4 to 6 eggs
1/2 cup sugar
1/4 teaspoon salt
1/2 teaspoon vanilla
1 9-inch pie shell

In a large bowl, beat eggs slightly and add sugar and salt, gradually adding milk to egg mixture. Return to the saucepan and cook over medium heat, stirring constantly until custard thickens and coats the back of a wooden spoon.

Remove from heat immediately and strain. Pour into an unbaked pie shell and bake at 425 degrees for 25 minutes. Makes 8 servings

Hungarian Cheesecake

Crust
1 1/2 cup unbleached flour, sifted
1 teaspoon baking powder
4 tablespoon sweet butter, no margarine
2 egg yolks, large
1/8 teaspoon salt
1 tablespoon lemon juice
Cold water

Cheesecake
2 cups cottage cheese
4 large eggs
1/4 cup sugar
1 teaspoon lemon rind, grated
1 cup sour cream
1 cup crushed pineapple, drained
1/2 cup raisins

Lightly beat the egg yolks. Use only as much cold water (3 to 4 tablespoons) as needed.

Sift together the flour and baking powder, set aside. Cream the butter in a large mixing bowl, then add the egg yolks, salt, and lemon juice, mixing well. Add the dry mixture, then using your fingers; work the dough into a smooth consistency.

Add the cold water as necessary to work the dough. Roll the dough out on a flat surface to a thickness of 1/4-inch. Cut the dough to fit the greased bottom of a 9-inch springform pan and place the dough in the bottom. Use the excess to line the sides of the pan. Chill.

Cheesecake: Preheat the oven to 450 degrees. Press the cottage cheese through a sieve. In a large mixing bowl, beat 3 eggs and the sugar until well blended. Add the cottage cheese and beat, then stir in the lemon rind and the sour cream. Separate the remaining eggs, saving the yolk for another recipe, and brush the crust with the white.

Combine the pineapple and raisins in a bowl, then spread the mixture evenly on the prepared crust. Pour the cheese mixture on the top of the fruit mixture. Bake for 10 minutes at 450 degrees F. then reduce the oven to 350 degrees. and bake for about another 35 minutes. Cool to room temperature, then chill. Serve chilled. Makes 12 servings

Derby Pie

2 eggs, beaten
1 cup sugar
1/2 cup plain flour
1/2 cup butter, melted
1 teaspoon vanilla flavoring
1 cup chocolate chips
1 cup chopped English walnuts
1 9-inch unbaked pie shell

Preheat oven to 350 degrees. Blend all filling ingredients. Pour into unbaked pie shell. Bake for 30 minutes. Makes 8 servings

Banana Cream Pie

1 1/4 cups all-purpose flour
1 tablespoon plus 3/4 cup sugar
3/4 teaspoon salt
1/4 cup shortening
6 tablespoons butter
1/3 cup cornstarch
3 3/4 cups milk
5 large egg yolks
1 3/4 teaspoons vanilla extract
3 medium, ripe bananas
3/4 cup heavy or whipping cream

In medium bowl, mix flour, 1 tablespoon sugar, and 1/2 teaspoon salt. With pastry blender or two knives using scissor-fashion, cut in shortening and 4 tablespoons butter until mixture resembles coarse crumbs.

Sprinkle 3 to 4 tablespoons cold water, 1 tablespoon at a time, into flour mixture, mixing lightly with a fork after each addition until dough is just moist enough to hold together. Shape dough into ball.

Preheat oven to 425 degrees. On floured surface, with floured rolling pin; roll dough into a round 1 1/2 inches larger all around than inverted 9-inch pie plate. Ease dough into pie plate; trim edge leaving 1-inch overhang.

Fold overhang under, pinch to form high edge, flute. With fork, prick bottom and side of piecrust in many places to prevent puffing during baking. Line piecrust with foil and fill with pie weights, dried beans, or uncooked rice.

Bake piecrust 10 minutes, remove foil with weights and bake 10 to 15 minutes longer until golden. If pastry puffs up during baking, gently press it to pie plate with back of spoon. Cool on wire rack.

In 3-quart saucepan, mix cornstarch, 3/4 cup sugar, and 1/4 teaspoon salt, stir in milk until smooth. Over medium heat, cook until mixture boils and thickens, stirring constantly, boil 1 minute.

In small bowl, beat egg yolks slightly. Into yolks, beat small amount of hot milk mixture. Slowly pour yolk mixture back into milk mixture, stirring rapidly to prevent lumping. Over low heat, cook mixture about 2 minutes, stirring constantly, until mixture is very thick.

Remove saucepan from heat, stir in 2 tablespoons margarine or butter (1/4 stick) and 1 1/2 teaspoons vanilla. Slice 2 bananas. Pour half the filling into piecrust.

Arrange sliced bananas over custard, spoon remaining filling over banana layer. Place plastic wrap directly on surface of filling and refrigerate pie about 4 hours or until filling is cold and set.

To serve, in small bowl, with mixer at medium speed, beat heavy cream and 1/4 teaspoon vanilla until stiff peaks form. Spread whipped cream over filling. Slice remaining banana and arrange around edge of pie. Makes 8 servings

Apple-Pear Pie

Sour-Cream Crust
2 1/4 cups all-purpose flour
2 tablespoons granulated sugar
1/2 teaspoon salt
1/2 cup cold butter, cut up
1/4 cup vegetable shortening
1/3 cup sour cream

Fruit Filling
2 pounds apples, peeled, cored, and cut into wedges
2 pounds firm but ripe pears, peeled, cored, cut in wedges
2/3 cup packed light brown sugar
1/4 cup cornstarch
1 teaspoon freshly grated lemon peel
1/2 teaspoon anise seeds, crushed
2 tablespoons margarine or butter, cut up

Glaze
2 teaspoons milk
1 tablespoon granulated sugar

Prepare Sour-Cream Crust: In medium bowl, mix flour, granulated sugar, and salt. With pastry blender or 2 knives used scissor-fashion, cut in butter with shortening until mixture resembles coarse crumbs.

Stir in sour cream, then add about 4 teaspoons cold water, 1 teaspoon at a time, to flour mixture, mixing lightly with fork after each addition until dough is just moist enough to hold together.

With hands, shape dough into 2 disks, 1 slightly larger than the other. Wrap each disk with plastic wrap and refrigerate 30 minutes or until firm enough to roll.

Meanwhile, preheat oven to 425 degrees. Prepare Fruit Filling: In large bowl, toss apples, pears, brown sugar, cornstarch, lemon peel, and anise seeds until evenly coated. Let filling sit 5 minutes before assembling pie.

On lightly floured surface, with floured rolling pin, roll larger disk of dough into a round 2 inches larger in diameter than inverted 9 1/2-inch deep-dish pie plate. Ease dough into pie plate; trim edge, leaving 1-inch overhang. Spoon Fruit Filling into crust, dot with margarine or butter.

Roll dough for top crust into 11-inch round. Center round over filling. Fold overhang under, bring up over pie-plate rim and pinch to make decorative edge. Cut several short slashes in top crust to allow steam to escape during baking.

Prepare Glaze: Brush crust with milk, sprinkle crust with granulated sugar. Place sheet of foil under pie plate, crimp foil edges to form a rim to catch any drips during baking. Bake pie 30 minutes.

Cover pie loosely with foil to prevent overbrowning, then bake pie 40 to 45 minutes longer, until fruit is tender when pierced with knife. Cool pie on wire rack 1 hour to serve warm, or cool completely to serve later. Makes 8 servings

Brown-Butter Peach Tart

Crust
7 tablespoons butter, melted, cooled to room temperature
1/3 cup sugar
1/4 teaspoon vanilla extract
1 cup all-purpose flour
Pinch salt

Brown-Butter Filling
1/2 cup sugar
2 large eggs
1/4 cup all-purpose flour
1/2 cup butter
3 medium peaches, peeled, thinly sliced

Prepare Crust: Preheat oven to 375 degrees. In medium bowl, stir-melted butter with sugar and vanilla until combined. Stir in flour and salt until dough just begins to come together. Press dough into 9-inch tart pan with removable bottom. Bake crust 15 minutes or until golden brown.

Meanwhile, prepare Brown-Butter Filling: In small bowl, with wire whisk, beat sugar and eggs until well mixed. Beat in flour until blended then set-aside.

In 1-quart saucepan, heat butter over medium heat until melted and a dark, nutty brown but not burned, about 5 minutes, stirring occasionally. Whisking constantly, pour hot butter in steady steam into egg mixture until blended.

Arrange peach slices decoratively on warm tart shell then pour in brown-butter mixture. Bake tart 45 minutes or until puffed and golden. Cool completely on wire rack. Refrigerate any leftovers. Makes 8 servings

Vinegar Pie

3 eggs, separated
1 cup sugar
3 tablespoon flour
Pinch salt
1 1/2 cups boiling water
1/4 cup vinegar
1 teaspoon lemon flavoring, or to taste
6 tablespoons sugar
Baked pie shell

Beat egg yolks until thick. Mix sugar with flour and salt and add. Blend well. Add boiling water slowly, stirring. Add vinegar. Cook over hot water, stirring, until smooth and thick. Remove from heat and add flavoring. Cool.

Pour into baked pie shell. Make a meringue of egg whites and 6 tablespoons sugar. Spread over the top. Brown in slow oven, 325 degrees. Makes 8 servings

Brownie-Shortbread Tart

Shortbread Crust
3/4 cup all-purpose flour
1/3 cup cornstarch
1/2 cup butter, softened
1/3 cup confectioners' sugar
1 teaspoon vanilla extract

Brownie Filling
6 tablespoons butter
3 ounces unsweetened chocolate
1/2 cup granulated sugar
1/2 cup packed light brown sugar
2 large eggs
3/4 cup all-purpose flour
1 teaspoon vanilla extract
1/8 teaspoon salt
3/4 cup pecans, coarsely chopped

Prepare Shortbread Crust: Preheat oven to 350 degrees. On waxed paper, combine flour and cornstarch. In large bowl, with mixer at medium speed, beat butter and sugar until creamy. Beat in vanilla.

With mixer at low speed, beat in flour mixture just until evenly moistened and crumbs form. Place crumbs in 9-inch tart pan with removable bottom.

Place a sheet of plastic wrap over crumbs and smooth evenly over bottom and up side of pan. Discard plastic wrap. With fork, prick bottom and side of tart shell at 1-inch intervals to prevent puffing and shrinking during baking. Refrigerate 10 minutes or until firm.

Bake crust 20 minutes or until lightly browned. Transfer pan with crust to wire rack. Do not turn oven off. Prepare Brownie Filling: In 3-quart saucepan, melt margarine or butter with chocolate over low heat, stirring occasionally. Remove saucepan from heat and stir in both sugars.

Stir in eggs, 1 at a time. Stir in flour, vanilla, salt, and pecans. Spoon mixture into prepared crust and spread evenly. Bake tart 16 to 18 minutes, until top is set. Cool tart in pan on wire rack 1 hour to serve warm or cool completely on rack to serve later. Makes 12 servings

Sweet Potato Pecan Pie

3 sweet potatoes
1/4 cup brown sugar
1 cup granulated sugar, divided
1 egg
1 tablespoon cream
3 tablespoons shortening, divided
2 teaspoons vanilla
1 teaspoon rum flavoring
1/2 teaspoon salt
2 eggs
2 tablespoons shortening
2 teaspoons vanilla
3/4 cup light corn syrup
3/4 cup pecans, chopped
1 unbaked pie shell

Preheat oven to 325 degrees. Prick 3 sweet potatoes with a fork, place in a microwave-safe bowl, and microwave on high for 10 minutes, or until tender. Cool then peel and mash in a bowl until smooth.

Add 1/4 cup brown sugar, 1/4 cup granulated sugar, 1 egg, cream, 1 tablespoon shortening, vanilla, rum flavoring, and salt. Beat on medium speed of an electric mixer for 3 minutes, or until smooth.

In another bowl, combine 3/4 cup sugar, 2 eggs, 2 tablespoons shortening, 2 teaspoons vanilla, and light corn syrup. Beat with an electric mixer on low speed for 1 minute. Stir in chopped pecans.

Spoon the sweet potato mixture into a 9" unbaked pie shell. Pour the pecan syrup gently on top and smooth evenly. Bake for 1 hour and 45 minutes, or until the center is set. Cool. Makes 8 servings

Crunchy Caramel Apple Pie

1 cup packed brown sugar
1/2 cup all-purpose flour
1/2 cup quick cooking rolled oats
1/2 cup butter or margarine
1 single-crust pie, see below
1/2 cup granulated sugar
3 tablespoons all-purpose flour
1 teaspoon ground cinnamon
1/8 teaspoon salt
6 cups thinly sliced, peeled cooking apples
1/2 cup chopped pecans
1/4 cup caramel ice-cream topping

Single-Crust Pie: On a lightly floured surface, roll out dough to a 12-inch circle. Transfer pastry to a 9-inch pie plate. Ease pastry into pie plate, being careful not to stretch pastry. Trim, crimp edge as desired.

Crumb Topping; stir together brown sugar, 1/2 cup all-purpose flour, and the oats. Using a pastry blender cut in butter or margarine until the topping mixture resembles coarse crumbs. Set aside.

In a large mixing bowl stir together the granulated sugar, 3 tablespoons flour, the cinnamon, and salt. Add apple slices and gently toss until coated. Transfer apple mixture to the pastry-lined pie plate. Sprinkle Crumb Topping over apple mixture.

To prevent overbrowning, cover edge of pie with foil. Bake in a 375-degree oven for 25 minutes. Remove foil. Bake for 25 to 30 minutes more or until top is golden. Remove from oven, sprinkle pie with pecans, then drizzle with caramel topping. Cool on a wire rack. Makes 8 servings.

Single-Crust Pie: In a bowl stir together 1-1/4 cups all-purpose flour and 1/4 teaspoon salt. Using a pastry blender, cut in 1/3 cup shortening until pieces are pea-size.

Using 4 to 5 tablespoons cold water total, sprinkle 1 tablespoon of water at a time over the flour mixture, tossing with a fork until all of the dough is moistened. Form dough into a ball.

Fresh Peach Pie

6 cups fresh peaches, peeled and sliced
1/2 cup sugar
2 tablespoon all purpose flour
1/4 teaspoon nutmeg
1 teaspoon cinnamon
1/8 teaspoon almond extract
Juice of 1 lemon
1/4 cup butter, cut into 1/4 inch pieces
2 9-inch pie shells

Combine first 7 ingredients together in a large bowl and toss. Place mixture in one of the pie shells and top with butter pieces. Take the remaining pie shell and place it on top of the peaches securing along the edges.

Cut several slits in the top of the pie shell and bake at 400 degrees for about 45 minutes. If you wish you may cut the top pie shell into strips and secure to the bottom in a lattice style design. Serve with vanilla ice cream or frozen yogurt. Makes 8 servings

Fresh Strawberry Pie

6 cups strawberries, hulled
1 cup sugar
2 tablespoons cornstarch
1/2 cup water
1 or 2 drops red food color, if desired
1-3 ounce package cream cheese, softened
1 teaspoon grated lemon peel
Pie crust

Mash enough strawberries to measure 1 cup. Mix sugar and cornstarch in 2-quart saucepan. Gradually stir in water and mashed strawberries (add food color if deeper red color is desired). Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute, cool.

Beat cream cheese and lemon peel with spoon until smooth, spread in piecrust. Fill crust with remaining strawberries. Pour cooked strawberry mixture over top. Refrigerate about 3 hours or until set. Store covered in refrigerator.

Pie Crust
1/3 cup plus 1 tablespoon shortening
1 cup all-purpose flour
1/4 teaspoon salt
2 to 3 tablespoons cold water

Heat oven to 475 degrees. Cut shortening into flour and salt, using pastry blender or crisscrossing 2 knives, until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl. Gather pastry into a ball. Shape into flattened round on lightly floured cloth-covered board.

Roll pastry into circle 2 inches larger than upside-down pie plate, 9 x 1-1/4 inches, with floured cloth-covered rolling pin. Fold pastry into fourths then place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side Trim-overhanging edge of pastry 1 inch from rim of pie plate.

Fold and roll pastry under, even with plate. Prick bottom and side thoroughly with fork. Bake 8 to 10 minutes or until light brown, cool completely on wire rack. Makes 8 servings

Peach Praline Pie

4 cups ripe peaches, sliced, peeled
1 cup sugar divided
2 tablespoons quick cooking tapioca
1 teaspoon lemon juice
1/2 cup all purpose flour
1/2 cup pecans or walnuts, chopped
1/4 cup butter or margarine
1 unbaked pastry shell, 9 inches
Whipped cream or ice cream, optional

In a large bowl, combine peaches, 1/4 cup sugar, tapioca and lemon juice mix well. In a small bowl, combine flour, nuts and remaining sugar, cut in butter until crumbly. Sprinkle a third of the crumbles into pie shell then cover with peaches. Sprinkle remaining crumbs on top.

Bake at 450 degrees for 10 minutes, Reduce heat to 350 degrees bake for 30 minutes or until the peaches are tender and topping is golden brown. Serve with whipped cream or ice cream if desired. Makes 8 servings

Blackberry Pie with Nut Glaze

2 cups all-purpose flour
1/2 teaspoon salt
2/3 cup shortening or lard
6 to 7 tablespoons cold water
3/4 cup sugar
1/4 cup all-purpose flour
1/2 teaspoon finely shredded lemon peel
4 cups fresh or frozen unsweetened blackberries
1/3 cup packed brown sugar
3 tablespoons half-and-half or light cream
1/3 cup chopped toasted hazelnuts

In a mixing bowl stir together the 2 cups flour and the salt. Cut in shortening or lard until pieces are the size of small peas.

Sprinkle 1 tablespoon of the water over part of the mixture; gently toss with a fork. Push to side of bowl. Repeat until all is moistened. Divide dough in half. Form each half of dough into a ball.

On a lightly floured surface, flatten each ball of dough with you hands. Roll out one portion of dough from center to edges, forming a circle about 12 inches in diameter.

Wrap pastry around a rolling pin. Unroll pastry into a 9-inch pie plate. Ease pastry into pie plate, being careful not to stretch pastry. Trim pastry even with rim of pie plate.

For top crust, repeat rolling remaining dough. Cut slits to allow steam to escape. Cover with plastic wrap until needed.

In a large mixing bowl combine the sugar, the 1/4 cup flour, and lemon peel. Add fresh or frozen blackberries, toss gently until coated. If using frozen blackberries, before adding let them stand 15 to 30 minutes or until the berries are partially thawed but still icy.

Transfer berry mixture to the pastry-lined 9-inch pie plate. Adjust top crust. Trim, seal, and flute edge. To prevent overbrowning, cover edge of pie with foil.

Bake in a 375-degree oven for 25 minutes for fresh berries 50 minutes for frozen berries. Remove foil. Bake for 20 to 25 minutes more for fresh berries and 20 to 30 minutes for frozen berries or until top is golden and center is bubbly.

Meanwhile, in a small saucepan combine packed brown sugar and half-and-half or light cream. Cook and stir over low heat until sugar melts. Stir in chopped toasted hazelnuts. Pour over hot pie. Cool. Makes 8 servings

Fluffy Key Lime Pie

Graham Cracker Crust
1-14 ounce can sweetened condensed milk
1/2 cup Key lime juice
1 8 ounce container frozen whipped topping, thawed

Graham Cracker Crust
1-1/2 cups graham crackers, finely crushed
1/3 cup butter, melted
3 tablespoons sugar

Make Graham Cracker Crust. Beat milk and lime juice in large bowl with electric mixer until smooth and thickened. Fold in whipped topping.

Spoon into cooled piecrust. Cover and refrigerate about 1 hour or until set. Immediately refrigerate any remaining pie after serving.

Graham Cracker Crust: Heat oven to 350 degrees. Mix all ingredients. Press in bottom and up side of pie plate, 9x1-1/4 inches. Bake 8 to 10 minutes or until golden brown, cool. Makes 8 servings

Cherry Cheese Pie

1-8 ounce package cream cheese, softened
1-14 ounce can sweetened condensed milk
1/2 cup lemon juice
1 teaspoon vanilla extract
1 baked pastry shell
1-21 ounce can cherry pie filling, chilled

Beat cheese until fluffy in large mixer bowl. Gradually beat in sweetened condensed milk until smooth, stir in lemon juice and vanilla.

Pour into prepared crust chill for 3 hours or until set. Top with desired amount of pie filling before serving then refrigerate leftovers. Makes 8 servings

Shoofly Pie

1 cup all-purpose flour
2/3 cup dark brown sugar firmly packed
1/4 teaspoon salt
5 tablespoons butter or margarine
2/3 cup very hot water
5 tablespoons molasses
1 tablespoon dark brown sugar
1/2 teaspoon baking soda
1 unbaked 8-inch pie shell

Combine flour, 2/3 cup brown sugar, and salt in bowl. Cut in butter until particles resemble rice kernels, set aside. Blend hot water with the molasses, 1-tablespoon brown sugar, and baking soda. Reserving 3 tablespoons crumb mixture for topping, stir molasses mixture into remaining crumb mixture.

Pour into unbaked pie shell. Sprinkle reserved crumbs over filling. Bake at 350 degrees for 35-40 minutes or until top springs back when touched lightly. Makes 8 servings

Caramel Pecan Pie

1 (9 inch) unbaked pie crust
36 individually wrapped caramels, unwrapped
1/4 cup butter
1/4 cup milk
3/4 cup white sugar
3 eggs
1/2 teaspoon vanilla extract
1/4 teaspoon salt
1 cup pecan halves

Preheat oven to 350 degrees. In a saucepan over low heat, combine caramels, butter and milk. Cook, stirring frequently, until smooth. Remove from heat and set aside.

In a large bowl, combine sugar, eggs, vanilla and salt. Gradually mix in the melted caramel mixture. Stir in pecans. Pour filling into unbaked pie crust. Bake in the preheated oven for 45 to 50 minutes, or until pastry is golden brown. Allow to cool until filling is firm. Makes 8 servings

Cherry Cheese Pie

1 9" graham crackr crumb crust or baked pastry shell
1 8oz package of cream cheese
1 14oz Can of Eagle brand sweetened Condensed Milk not evaporated milk
1/2 cup Lemon Juice
1 tsp Vanilla extract
1 21 oz Can Cherry Pie Filling

In a large mixer bowl beat cheese until fluffy. Gradually pour in sweetened condensed milk until smooth. Stir in Real Lemon, cherries, and Vanilla. Pour into prepared crust. Chill 3 hours or until set. Top with desired amount of filling before serving. Refrigerate leftovers. Makes 6 servings

Chocolate Bourbon Pecan Pie

1 (9 inch) pie shell
1 cup white sugar
1 cup light corn syrup
1/2 cup butter
4 eggs, beaten
1/4 cup bourbon
1 teaspoon vanilla extract
1/4 teaspoon salt
6 ounces semisweet chocolate chips
1 cup chopped pecans
Cooking Instructions

Preheat oven to 325 degrees. In a small saucepan combine sugar, corn syrup, and butter or margarine. Cook over medium heat, stirring constantly, until butter or margarine melts and sugar dissolves. Cool slightly.

In a large bowl combine eggs, bourbon, vanilla, and salt. Mix well. Slowly pour sugar mixture into egg mixture, whisking constantly. Stir in chocolate chips and pecans. Pour mixture into pie shell. Bake in preheated oven for 50 to 55 minutes, or until set and golden. May be served warm or chilled. Makes 8 servings

Double Layer Chocolate Peanut Butter Pie

1/2 (8 ounce) package cream cheese, softened
1 tablespoon white sugar
1 tablespoon cold milk
1 cup peanut butter
1 (8 ounce) container frozen whipped topping, thawed
1 (9 inch) prepared graham cracker crust
2 (3.9 ounce) packages instant chocolate pudding mix
2 cups cold milk
4 peanut butter cups, cut into 1/2 inch pieces

In a large bowl, mix cream cheese, sugar, 1 tablespoon milk and peanut butter until smooth. Gently stir in 1 1/2 cups of whipped topping. Spread mixture on bottom of pie crust.

In a second bowl, stir pudding mix with 2 cups milk until thick. Immediately stir in remaining whipped topping. Spread mixture over peanut butter layer. Scatter peanut butter cups over top of pie. Cover and refrigerate for 4 hours. Makes 8 servings

Candy Bar Pie

5 Snickers candy bars (2.07 ounces each), cut into 1/4-inch pieces
1 pastry shell (9 inches), baked
12 ounces cream cheese, softened
1/2 cup sugar
2 eggs
1/3 cup sour cream
1/3 cup peanut butter
2/3 cup semisweet chocolate chips
2 tablespoons whipping cream

Place candy bar pieces in the pastry shell; set aside. In a mixing bowl, beat cream cheese and sugar until smooth. Add eggs, sour cream and peanut butter; beat on low speed just until combined. Pour into pastry shell. Bake at 325 degrees for 35-40 minutes or until set. Cool on wire rack.

In a small heavy saucepan, melt chocolate chips with cream over low heat until smooth. Spread over filling. Refrigerate for 2 hours or overnight. Cut with a warm knife. Makes 8-10 servings.