Back Of The Box - Pie Recipes

Raspberry Truffle Tart

1 1/4 cups Original Bisquick mix
1/2 cup powdered sugar
1/2 cup finely chopped pecans
1/4 cup butter or margarine (firm)
1 tablespoon hot water
2/3 cup raspberry preserves, melted
1 cup whipping (heavy) cream
1 package (12 ounces) semisweet chocolate chips (2 cups)
1 pint raspberries (2 cups)
2 tablespoons raspberry liqueur, if desired
Whipped cream, if desired

Heat oven to 350º. Grease tart pan with removable bottom, about 9x1 inch, or springform pan, 9x3 inches. Mix Bisquick, powdered sugar and pecans in medium bowl. Cut in butter, using pastry blender or crisscrossing 2 knives, until mixture looks like fine crumbs. Stir in hot water. Press mixture firmly in bottom of tart pan.

Bake 15 to 20 minutes or until set but not brown. Brush with 1/3 cup of preserves. Cool completely. Heat whipping cream and chocolate chips in 1-quart saucepan over medium heat, stirring constantly, until smooth; remove from heat. Stir in liqueur. Pour over crust; spread evenly. Refrigerate uncovered at least 2 hours until set.

Brush remaining 1/3 cup perserves over chocolate layer. Top with raspberries. Refrigerate uncovered at least 15 minutes before serving. Remove side of pan. Cut into wedges. Serve with whipped cream. Store covered in refrigerator. Makes 8 servings

Creamy Fruit Tarts

1 cup Original Bisquick mix
2 tablespoons sugar
1 tablespoon butter or margarine, softened
2 packages (3 ounces each) cream cheese, softened
1/4 cup sugar
1/4 cup sour cream
1 1/2 cups assorted sliced fresh fruit or berries
1/3 cup apple jelly, melted

Heat oven to 375°. Mix Bisquick, 2 tablespoons sugar, the butter and 1 package cream cheese in small bowl until dough forms a ball. Divide dough into 6 parts. Press each part dough on bottom and 3/4 inch up side in each of 6 tart pans, 4 1/4 x 1 inch, or 10-ounce custard cups. Place on cookie sheet.

Bake 10 to 12 minutes or until light brown. Cool in pans on wire rack, about 30 minutes. Remove tart shells from pans. Beat remaining package cream cheese, 1/4 cup sugar and the sour cream until smooth. Spoon into tart shells, spreading over bottoms. Top each with about 1/4 cup fruit. Brush with jelly. Makes 6 servings

Margarita Pie

1 cup graham cracker crumbs (12 squares)
3 tablespoons powdered sugar
1/4 cup frozen (thawed) margarita mix concentrate
1 pint (2 cups) lime sherbet, softened
1/3 cup frozen (thawed) margarita mix concentrate
3 tablespoons tequila, if desired
2 cups vanilla frozen yogurt, softened

In small bowl, mix cracker crumbs and powdered sugar. Stir in 1/4 cup margarita mix until crumbly. Press mixture firmly against bottom and side of 9-inch glass pie plate.

In large bowl, mix sherbet, 1/3 cup margarita mix and the tequila. Gently swirl in frozen yogurt. Spoon mixture into crust; spread evenly. Cover; freeze 4 to 6 hours or until firm. Makes 8 servings

Cherry-Berry Cobbler

1 box wild blueberry muffin mix
1 can (21 oz) cherry pie filling
1 can (15 oz) pitted dark sweet cherries in heavy syrup, drained
3/4 cup milk
1 tablespoon vegetable oil
2 eggs
1 teaspoon grated lemon peel
2 tablespoons sugar

Heat oven to 375º. In ungreased 13x9-inch (3-quart) glass baking dish, mix undrained blueberries (from muffin mix), pie filling and sweet cherries.

In medium bowl, stir muffin mix, milk, oil, eggs and lemon peel until moistened. Drop batter by 12 large spoonfuls onto fruit; sprinkle with sugar. Bake 28 to 32 minutes or until top is golden brown and toothpick inserted in center of crust comes out clean. Makes 12 servings

Apple-Pecan Crisp

Fruit Mixture
3/4 cup granulated sugar
2 tablespoons self-rising flour
1/2 teaspoon ground cinnamon
6 cups sliced peeled Golden Delicious apples (6 medium)

Topping
1 cup self-rising flour
1 cup packed brown sugar
10 tablespoons butter or margarine
1 cup rolled oats
1/2 cup chopped pecans

Heat oven to 350°. Grease 13x9-inch (3-quart) glass baking dish with shortening or cooking spray. In large bowl, mix granulated sugar, 2 tablespoons flour and the cinnamon. Add apples; stir to coat evenly. Pour into baking dish.

In medium bowl, mix 1 cup flour and the brown sugar. With pastry blender or fork, cut in butter until mixture looks like coarse crumbs. Stir in oats and pecans. Sprinkle crumb mixture evenly over fruit mixture. Bake 30 to 35 minutes or until topping is golden brown. Makes 8 servings

Black-Bottom Banana Cream Pie

1 box (4-serving size) vanilla pudding and pie filling mix (not instant)
2 cups milk
1 refrigerated pie crust (from 15-oz box), softened as directed on box
2/3 cup hot fudge topping
2 cups sliced ripe bananas (about 2 large bananas)
1 cup whipping cream, whipped
Chocolate curls, if desired

Make pudding mix with milk as directed on box for pie. Cool 30 minutes, stirring 2 or 3 times. Meanwhile, heat oven to 450°Bake pie crust as directed on box for One-Crust Baked Shell, using 9-inch glass pie plate. Cool on cooling rack 10 minutes.

Spread fudge topping in bottom of shell. Top with bananas, pudding and whipped cream. Refrigerate at least 4 hours until serving time. Garnish with chocolate curls. Cover and refrigerate any remaining pie. Makes 8 servings