#2957 - Scratch Cherry Cheese Pie

(by Shirley McNevich)

1 baked pie crust dough (baked in a 9" pie plate and cooled)
1 - 8oz. Philadelphia cream cheese (softened)
1 can Eagle brand sweetened condensed milk (NOT evaporated)
1/3 cup lemon juice
1 tsp. vanilla
1 can chilled cherry pie filling (or any berry filling)

Bake and cool the pie crust dough. In a mixer add cream cheese--beat. Add condensed milk--beat well. Add lemon juice and vanilla--beat. Pour the mixture into the cooled pie crust. Refrigerate until cold. Just before serving, spread the pie filling over the top.

#2470 - Pumpkin Meringue Pie

(by Shirley McNevich)

3 eggs
1 - 16oz. can Libby's pumpkin
3/4 cup white sugar
1 tsp. cinnamon
1 tsp. vanilla
1 tsp. salt
1 can Carnation evaporated milk (NOT condensed)
1 - 9" pie crust dough (or make your own)
a dash of salt
1 - 7oz. jar Fluff marshmallow

In a mixer add 3 egg yolks and white sugar--beat. Add pumpkin, cinnamon and vanilla--beat. Add 1 tsp. salt and the evaporated milk--beat. Grease a pie plate, insert pie crust dough, spray the inside of the dough with Pam and flute the dough edges. Pour the pumpkin batter into the pie dough. Bake at 425 degrees for 15 minutes, then without opening the oven door reduce the heat to 350 degrees and bake for 45 minutes longer or until inserted knife comes out clean. Set pie aside. In a mixer add 3 egg whites and a dash of salt--beat until stiff peaks form. Add Fluff marshmallow--beat again until stiff peaks form. Spread the meringue all over the top of the pie making sure the whole top of the pie is covered. Bake at 350 degrees for 15 minutes or until meringue is lightly browned.

#2050 - Strawberry Cheesecake Pie

(by Shirley McNevich)

1 prepared (baked) pie crust dough
6oz. Philadelphia cream cheese (softened)
2 tsp. white sugar + 1/3 cup white sugar
1 qt. fresh strawberries (washed, de-stemmed, and sliced in half)
3 tsp. cornstarch
1 - 8oz. Cool Whip (thawed)

Bake pie dough according to package directions (or make your own and bake it)--cool the crust. In a mixer add cream cheese and 2 tsp. white sugar--beat well. Spread the cream cheese mixture in the bottom of the cooled crust. Mash 1/2 of the strawberries with a potato masher--add 1/3 cup white sugar and cornstarch to mashed strawberries--stir. Add strawberry mixture to a saucepan over medium heat--cook/stir until mixture thickens. Remove from heat--add remaining strawberries--stir. Cool to room temperature, then pour strawberry mixture over the cream cheese mixture in the baked crust. Refrigerate overnight. Spread Cool Whip on top before slicing and serving.

#907 - Cherry Pineapple Pie

(by Shirley McNevich)

2 pre-baked 9" pie crusts (if you don't make them from scratch, you will need unbaked pie crust doughs and bake them according to package directions)
1 - 14oz. can Eagle brand sweetened condensed milk
1 - 8oz. can Dole crushed pineapple (drained)
1 1/2 cups mini-marshmallows
1/2 cup Baker's angelflake coconut
1/2 cup chopped pecans
1 - 21oz. can Lucky Leaf cherry pie filling
1 - 8oz. Cool Whip (thawed)

In a bowl add Eagle milk, crushed pineapple, mini-marshmallows, coconut and pecans--stir until mixed. Add cherry pie filling--stir. Add Cool Whip--stir. Pour half of the mixture into both of the baked pie crusts. Refrigerate overnight.

#578 - Fresh Peach Pie

(by Shirley McNevich)

3/4 cups white sugar
3 TBSP flour
1/4 tsp. cinnamon
1/4 tsp. salt
5 cups sliced fresh peaches
2 TBSP butter
2 - 9" ready-made or homemade pie crusts (unbaked)
1 egg white (beaten)

Preheat oven to 400 degrees. Spray inside of a 9" pie plate with Pam cooking spray. Place one crust into the pie plate and spray inside of crust with Pam also. In a bowl add white sugar, flour, cinnamon, salt--stir well. Add sliced peaches to the mixture and stir lightly. Pour peach mixture into the pie crust and dot with 2 TBSP butter. Add top crust, use Pam or water to seal while crimping the edges of the pie doughs together. Use a sharp knife to poke holes through the top crust all the way to the bottom of the pie for air. Use the same knife to make a dime-sized hole right in the center of the pie. Beat the egg white and brush the egg white all over the top crust. Sprinkle a tsp. or two of white sugar over the top of the crust. Place pie on a cookie sheet and bake at 400 degrees for 40-45 minutes or until crust is golden brown. You can cover crust edges with foil and remove foil when there is 10 minutes left of baking--this keeps the edges from burning.

#575 - Fresh Blueberry Pie

(by Shirley McNevich)

2 - pie crust doughs (or make your own from scratch)
4 cups fresh or frozen blueberries (if using frozen blueberries, thaw for 1 hour at room temperature and drain them)
3/4 cup white sugar (and some extra for sprinkling)
1/3 cup quick cook tapioca pudding mix
1 tsp. fresh lemon zest
2 TBSP fresh lemon juice
1 egg white (lightly beaten)

Preheat oven to 400 degrees. Spray inside of a 9" pie plate with Pam cooking spray. Place one crust into the pie plate and spray inside of crust with Pam also. In a bowl add blueberries, 3/4 cup white sugar, tapioca mix, lemon juice and lemon zest--stir well and let it stand for 5 minutes. Pour blueberry mixture into the pie crust. Add top crust, use Pam or water to seal while crimping the edges of the pie doughs together. Use a sharp knife to poke holes through the top crust all the way to the bottom of the pie for air. Use the same knife to make a dime-sized hole right in the center of the pie. Beat the egg white and brush the egg white all over the top crust. Sprinkle a tsp. or two of white sugar over the top of the crust. Place pie on a cookie sheet and bake at 400 degrees for 15 minutes--reduce heat to 350 degrees and bake for another 45-50 minutes or until crust is golden brown. You can cover crust edges with foil and remove foil when there is 10 minutes left of baking--this keeps the edges from burning.