Crust:.
Melt butter in a medium sized sauce pan on low.
Add cocoa, milk, and sugar and stir until well combined.
Bring to a boil and cook for about 1 1/2 minutes.
Remove from heat and stir in peanut butter, vanilla, and oats.
Pour and press into two greased 9-in pie pans.
Filling:.
Beat together cream cheese and confectioners' sugar.
Mix in peanut butter and milk.
Beat until smooth.
Fold in whipped topping.
Spoon into two 9 inch no bake cookie pie shells; cover, and freeze until firm.
ring form pan.
Bake 325 degrees for 10
ish.
Prepare you favorite lemon pie filling recipe; remove from stove
Mix the crust mix, 2 tbsp sugar and margarine in 9-inch pie plate until well blended.
Press crumbs into the bottom and sides of pie plate using fingers.
Beat cold milk, pink lemonade drink mix, and filling mix in large bowl with electric mixer on low speed for 30 seconds.
Add lemon juice (up to 2 tbsp) and sugar (up to 2 tbsp) to taste. Beat on medium speed for 3 minutes.
Mix in raspberries.
Spoon into crust.
Refrigerate at least 1 hour.
Prepare pie shell using ingredients in package and following label directions.
Pour two cans of sweetened condensed milk into a mixing bowl.
Add lemon juice and mix well.
Pour into the pie crust and refrigerate for a couple hours.
You can add whipped cream for garnish if desired.
Cream cheese must be at room temperature. Put cream cheese in medium-size bowl and beat with mixer on medium speed. Add lemon juice and Splenda.
(Start with 2 tablespoons lemon juice and 1 teaspoon Splenda. Go from this point to determine how tart or sweet you want your pie, mixing and tasting after each addition.)
Make Crust:
Combine crumbs, sugar and melted butter.
Press into buttered 8-inch pie plate. Chill until firm, about 45 minutes.
Mix together and pour into your favorite graham cracker pie crust.
Mix milk, lemonade and topping together well.
Spoon into pie crust.
Chill well before serving.
This pie freezes well.
9 inch pan and bake in 350\u00b0 oven for
Mix top 3 ingredients.
(Add a couple drops of yellow food coloring.)
Pour in pie crust and chill.
Serve.
Use the same recipe for either pie.
For Pecan Pie, mix first 5 ingredients together with vanilla.
Pour filling into two unbaked pie crusts and sprinkle top of pies with chopped pecans. For French Lemon Pie, omit vanilla and pecans and add juice and finely ground rind of 4 lemons.
Bake at 350\u00b0 for 1 hour. (Filling will be slightly soft in center.)
175 degrees C).
Mix lemon pie filling, whole wheat pastry flour
Mix sugar, cornstarch and lemon pie filling.
Mix water and egg yolks.
Add to pie filling.
Put in double boiler and boil-cook slow, stirring often, until bubbly.
Pour into baked pie shells. Beat egg whites for meringue.
Bake at 400\u00b0 until meringue is light brown.
Makes 2 pies.
Mix 1 package of Royal lemon pie filling with 1/2 cup sugar. Gradually stir in 2 1/4 cups water and slightly beaten egg yolks. Cook over medium heat, stirring until mixture comes to a boil. Pour into a cooled baked pie shell.
Make lemon pie mix first; let cool, using 2 packages pie filling, as directed.
Use sugar as for 1 box; use 3 1/2 cups boiling water.
In mixing bowl, beat cream cheese until creamy.
Add condensed milk and lemon juice and beat until mixture is very creamy.
Fold in lemon pie filling, stir until creamy, and pour into pie crust.
Refrigerate several hours before slicing and serving.
Soften cream cheese
and then gradually add lemon pie filling mixed according to directions on box.
Pour into pie crust. Sprinkle with chopped pecans.
Chill 2 hours.
Mix lemon juice and condensed milk until thick; add lemon pie filling, then 1/2 of Cool Whip.
Put in pie crust and put rest of Cool Whip on top of pies.