Ingredients

1/2 cup Butter
3 tablespoons Sugar
1 1/3 cups Flour
FILLING
1/4 cup Frozen orange juice
1 tablespoon Unflavored gelatin
3 Eggs; separated
1 cup Sugar
1/4 teaspoon Cream of tartar
1/4 cup Frozen orange juice
1 teaspoon Vanilla
1 pk (8 oz.) cream cheese
1 cup Whipping cream

Instructions
Notes: By Mary Jane Blocker, Lehighton. The Times News, PA Soften butter with sugar. Add flour mix until dough forms. Reserve 1/3 cup crumbs. Press remaining mixture over bottom and sides of 7-8 inch pie pan. Bake 350? for 10-12 minutes or until golden brown. Bake crumbs on small dish 7-10 minutes or until golden. FILLING: Combine 1/4 cup orange juice and gelatin in top of double boiler. Add egg whites, 1/2 cup sugar, cream of tartar. Cook over boiling water. Beat constantly with electric beater until soft peaks form. Set aside. Combine in medium saucepan 1/4 cup orange juice, 3 egg yolks, 1/2 cup sugar, and vanilla. Beat with electric beater until light. Cook, stirring constantly, until smooth and thick. Remove from heat. Add cream cheese. Beat until smooth. Fold into gelatin-egg white mixture. Chill 30 minutes. Beat whipping cream until thick. Fold into gelatin mixture. Spoon into baked shell. Sprinkle with crumbs. Chill 2 hours. Serve.

Ingredients

3 Eggs,separated
1/8 teaspoon Salt
3/4 cup Maple syrup
2 cups Kool whip
1 cup Walnut meats,chopped
2 tablespoons Semi-sweet chocolate,shaved
1 Chocolate crumb pie shell

Instructions
Beat egg yolks until lemon colored.Add salt and maple syrup. Cook in top of double boiler until yolk mixture thickens.Cool. Beat egg whites until stiff.Combine maple mixture,egg whites, and 2/3 of the Kool Whip,using a folding motion.Fold in 3/4 cup of the nut meats.Scrape into baked pie shell.Cover with remaining whipped topping.Sprinkle with remaining nut meats and chocolate shavings.Freeze for a minimum of four hours.

Ingredients

Lemon Filling:
1 cup Sugar
6 tablespoons Cornstarch
1/8 teaspoon Salt
1 1/2 cups Cold water
3 Egg yolks, slightly beaten
2 tablespoons Butter
1/2 cup Fresh lemon juice
1 teaspoon White vinegar
1 teaspoon Grated lemon peel

Instructions
Meringue: 3 egg whites 1/8 tsp salt 6 T sugar 1/2 tsp vanilla extract 1. Line a 9″ pie plate with pastry; bake and cool. 2. Filling - combine sugar, cornstarch, and salt in a heavy saucepan, Gradually stir in water, blending until smooth. Cook over medium heat, stirring constantly, until filling come to boiling. Cook, stirring constantly for 5 minutes, then remove from heat. 3. Stir in a small amount of hot filling into beaten egg yolks, mix thoroughly, then stir into hot filling. Cook stirring constantly for one minute. Remove from heat and stir in butter, lemon juice, vinegar and lemon peel. Cool. 4. Preheat oven to 350^. 5. For meringue, beat egg whites and salt until frothy. Gradually add sugar, beating well after each addition: continue beating until stiff peaks are formed. Blend in vanilla extract. 6. Spoon lemon filling into the baked pie shell, then spread meringue over filling being sure to seal edge of pie shell. 7. Bake at 350^ for 15 to 18 minutes or until golden brown. Cool on a rack. Chill. Yield:One 9-inch pie

Ingredients

1 Baked 9-inch Pie Shell
1 tablespoon Cornstarch
3 ounces (1 Pk) Strawberry Gelatin
1 1/2 cups Water
1 1/4 cups Sugar
3 tablespoons Lemon Juice
1 quart Fresh Strawberries

Instructions
Clean and hull strawberries. In medium saucepan, combine sugar and cornstarch; add water and lemon juice. Over high heat, bring to a boil. Reduce heat; cook and stir until slightly thickened and clear, 4 to 5 minutes. Add gelatin, stir until dissolved. Cool to room temperature. Stir in strawberries; turn into prepared pastry shell. Chill 4 to 6 hours or until set. Serve with whipped cream if desired. Refrigerate leftovers.

Ingredients

6 sl Bread; approximately
1 cup Sugar
3 Egg yolks; slightly beaten
1 large Lemon; juice of
1 tablespoon Butter
1 Pie shell; 9″, baked
3 Egg whites
3 tablespoons Sugar

Instructions
Cut crusts from bread slices. Dip slices in bowl of water to soften; squeeze out water. Use enough bread to make 1 cup, but do not pack too tighlty. Put bread, sugar, egg yolks, lemon juice and butter in top of double boiler. Cook until mixture thickens; then spoon into pie shell. Beat egg whites until frothy; gradually add sugar, and continue beating until mixture forms peaks. Spread meringue over filling. Bake at 350 degrees about 20 minutes or until meringue is brown.

Ingredients

Pastry for 1 crust pie
1 cup Sugar
2 tablespoons Cornstarch
3 pounds Peaches [seeded pared
& sliced] approx 6 cups
2 tablespoons REALEMON lemon juice
1 tablespoon Butter [melted]
1/4 teaspoon Almond extract
2 tablespoons Almonds [sliced]

Instructions
1) Pre-heat the oven to 375?. Remove and reserve one tablespoon of sugar… 2) In a small bowl, combine the remaining sugar and the cornstarch… 3) In a large bowl, toss the peaches and the lemon juice, then add the sugar mixture, butter and extract. Then turn into an 8″ square baking dish… 4) Roll the pastry into 9″ square and cut slits near the center. Place the pastry over the filling and turn the edges under, seal and flute; sprinkle with the reserved sugar and the almonds… 5) Bake in a 375? oven for 45 to 50 min. or `til golden brown, cool to desired serving temp. on a wire rack, and serve…

Ingredients

1 9-inch single unbaked pie
4 cups Fresh peeled and sliced
3/4 cup Sugar
1/4 cup Flour
1/4 teaspoon Salt
1/4 teaspoon Freshly grated nutmeg
1 cup Whipping cream

Instructions
Prepare shell and peaches. Combine sugar, flour, salt and nutmeg. Add to the peaches and toss lightly. Turn into pie shell. Pour whipping cream evenly over top. Bake in a preheated 400-degree oven for 35 to 45 minutes or until firm and golden brown on top. Chill for several hours before serving. Makes 8 servings.

Ingredients

1 Recipe for a double pie
1 1/2 cups Fresh cranberries
Water to cover berries in a
2 tablespoons Flour
1/4 cup Water
3/4 cup Raisins; (white or regular)
1/2 cup Brown sugar
1 cup Plus 1 tablespoon white
Milk to brush pastry
1/4 cup Finely chopped pecans

Instructions
Heat oven to 350 degrees. In a saucepan, combine cranberries and raisins and barely enough water to cover. Cook, stirring, until skins pop open. In small cup mix flour with 1/4 cup water and stir till smooth. Add sugar, both white and brown, to cranberry mixture and flour mixture — cooking till thick and smooth. Pour hot filling into unbaked pie shell. Moisten edges and cover with top crust. Cut slits in top crust. Brush top crust with milk and sprinkle on 1 tablespoon white sugar. Sprinkle on the pecans. Bake at 350 degrees for about 35 to 40 minutes till brown and fruit is bubbly around the edges. If top browns too quickly — cover top loosely with foil. Serves 6 to 8. Nice to serve slightly warm.

Ingredients

1/2 cup Chopped pecans; walnuts or
1/3 cup Butter or margarine
1/3 cup Firmly packed light brown
1 9-inch baked pastry shell;
2 Envelopes dream whip whipped
2 3/4 cups Cold milk; divided
1 teaspoon Vanilla
2 pk (4 serv) vanilla flavor
1 1/3 cups Angle flake coconut

Instructions
Heat pecans, butter and brown sugar in small saucepan until butter and sugar are melted and mixture comes to a boil. Boil exactly 30 seconds. Spread on bottom of pastry shell. Cool. Beat whipped topping mix, 1 cup of the milk and vanilla in large bowl with electric mixer on high speed about 6 minutes or until topping thickens and forms peaks. Add remaining 1 3/4 milk and pudding mixes; blend on low speed. Beat on high speed 2 minutes, scraping bowl occasionally. Stir in 1 cup of the coconut. Spoon into pastry shell. Refrigerate at least 4 hours or until set. Garnish with remaining 1/3 coconut. Store leftover pie in refrigerator. Makes 8 servings.

Ingredients

2 Unsweetened baking chocolate
1/2 cup Butter
1 cup Powdered Sugar
2 Eggs
1/4 teaspoon Peppermint; Essence
Chocolate Cookie Pie Shell
Whipped Cream; Sweetened
Chocolate; Grated
Chocolate Cookie Crumb
1 cup Chocolate Cookies; Crumbs
3 tablespoons Sugar
1/4 cup Butter; Melted

Instructions
Pie Filling: 1. Melt chocolate in top of double boiler over hot water; set aside to cool. 2. Cream butter and powdered sugar until light and fluffy. 3. Add unbeaten eggs, one at a time, beating until smooth. 4. Add melted chocolate and mint flavoring. Spread in chocolate cookie pie shell. 5. Chill for several hours or overnight. 6. Just before serving, top with sweetened whipped cream and garnish with grated chocolate. Chocolate Cookie Crumb Crust: 1. Combine cookie crumbs and sugar. 2. Add butter and blend until all crumbs are evenly moist. 3. Pat over bottom and side of 9″ pie pan. 4. Bake at 350 degrees for 6 minutes. Cool.