CHERRY CHEESE PIE

CHERRY CHEESE PIE
One 9-inch pie
1 (9 inch) graham cracker crumb crust or pastry shell (I like the Vanilla Wafer or Shortbread crumb crust)
1 (8-oz) pkg Cream Cheese, softened
1 (14-oz) Eagle Brand Sweetened Condensed Milk (NOT evaporated milk)
1/3 cup RealLemon Juice
1 tsp vanilla extract
1 (21-oz) can cherry pie filling, chilled

In large mixer bowl, beat cheese until fluffy. Gradually beat in Eagle Brand milk until smooth. Stir in RealLemon and vanilla. Pour into prepared crust. Chill 3 hours or until set. Top with desired amount of pie filling before serving. Refrigerate leftovers.
(I mix the whole pie as directed, and let set for a few minutes, then dump the whole can of Cherry pie filling on top and chill).

FRUIT NUT ORIENTAL PIE

Fruit Nut Oriental Pie
9" Pie
1 uncooked pie shell (I like the "Oil Crust" recipe I have listed under pies)
4 Tablesp melted oleo, or butter, cooled
3/4 cup sugar
2 eggs
1 tsp vanilla
1/2 cup each: Pecans, coconut and raisins

Cream oleo and sugar with eggs. Add rest of ingredients and pour into unbaked shell. Bake at 350 degrees - 30-35 minutes

MAPLE SYRUP PECAN PIE

This is from my friend from VA - Barb Taylor and one of my favorite pies!

MAPLE SYRUP PECAN PIE
3 eggs
1/2 cup Sugar
1 cup Maple or maple flavored syrup
Dash of salt
3 Tablesp margarine, or Butter, melted
1 cup pecan halves (I add more - total about 1-1/2 cup and at times chop about 1/2 a cup and then add a full cup of the halves)
1 unbaked 9-in pie shell (I like my recipe for "Oil crust")
Beat well together - Bake 300 degrees 1 hour.

Impossible Pie or Crustless Coconut Pie (or Pineapple)

IMPOSSIBLE PIE or CRUSTLESS COCONUT PIE (or PINEAPPLE)

4 eggs
1-3/4 C. sugar
1 tsp vanilla
7-oz can angel flake coconut (I just dumped coconut into a 2 cup measuring cup and it works as I don't think you can get too much coconut in a coconut pie)!
1/2 C. self-rising flour
2 C. milk
1/2 stick margarine or butter
1/4 tsp salt

Grease pie plates. Makes two 9-inch pies or one 10-inch pie. Mix sugar and flour together. Add butter, eggs and salt, coconut, milk and vanilla. Mix well. Pour into prepared pans. Sprinkle with nutmeg (optional). Bake 350 degrees 50 to 60 minutes.

For PINEAPPLE - substitute crushed pineapple for coconut.

SAWDUST PIE

1 1/2 cups ground pecans
1 1/2 cups granulated sugar
1 1/2 cups graham cracker crumbs
1 1/2 cups sweetened flaked coconut
7 egg whites
1 pie shell, unbaked
Whipped cream
Caramel sauce - can use purchased

Preheat oven to 350 degrees. Combine pecans, sugar, graham cracker crumbs and coconut. Stir in unbeaten egg whites. Pour into pie shell and bake for 35 minutes or until a knife inserted near center comes out clean. Serve with real whipped cream and caramel sauce.

CARAMEL SAUCE

2 T butter
2 T all-purpose flour
1 1/2 cups half and half
3/4 cup packed light brown sugar
3/4 cup granulated sugar
1 tsp caramel flavoring (I use Watkins brand caramel flavoring)

Melt butter in a saucepan over medium heat. Whisk in flour. Add half and half; stir until thickened. Stir in brown and granulated sugars and continue to cook, stirring. Remove from heat just before it comes to a boil. Stir in flavoring. Let cool (mixture will thicken).

Yield: 2 1/3 cups.

EASY OIL PIE CRUST

OIL CRUST RECIPE Makes 2 Crusts

Sift 2 cups flour, 2 tsp sugar, and 1 tsp salt together. Combine 2/3 cup vegetable oil and 4 tbsp cold milk. Beat with a fork until creamy. Pour all at once into center of flour.

Mix with a fork until the flour is evenly dampened. This will make 2 pie shells or one two-crust pie.

To make two-crust - sprinkle the other half of crumbs on top of filling. Bake shell 15 minutes at 400 degrees or 30 - 40 minutes at 350 degrees.

I really like to use this recipe when I bake Pumpkin pies.

LAYERED PECAN PIE

1 (8-oz) pkg cream cheese, softened
1/3 cup sugar
1/4 tsp salt
1 egg
1 tsp vanilla extract
1 unbaked 9-inch pastry shell
1-1/4 cups chopped pecans
3 eggs
1 cup light corn syrup
1/4 cup sugar
1 tsp vanilla extract

Combine first 3 ingreds; beat til smooth. Add 1 egg and 1 tsp vanilla, beating til combined; spoon into pastry shell. Sprinkle with pecans.

Combine 3 eggs, corn syrup, 1/4 cup sugar, and 1 tsp vanilla; beat well and pour over pecans. Bake at 375 degrees for 35 to 40 minutes or til set. Yield: One 9-inch pie.