add all ingredients except for Nova Scotia Lox & cream cheese.
Using
poon blueberries into deep dish pie shell.
Dot with butter
--With Food Processor: Add all ingredients (except nuts) to bowl of food processor. Process until well combined.
--With Electric Mixer: Combine cream cheese and brown sugar in a large bowl. Mix until well combined. Add pumpkin, pumpkin pie spice, and vanilla. Mix until well combined.
baked) 9\" pie crust.
Top pie with meringue (recipe to follow).
nutes before rolling.).
For Pie: Mix 1/2 cup
alt. Spread mixture over chilled pie shell. Chill again while you
or 2 crust pie shell, using your favorite recipe for pie shells.
Whip cream cheese until soft and fluffy.
Beat in peanut butter and sugar.
Slowly add milk, beating until well blended. Fold into topping mixture.
Ladle into pie shell.
Freeze until firm.
Serve frozen.
Store any leftovers in freezer.
Recipe makes 1 large pie.
Double recipe makes 3 (9-inch) pies.
(March 1986.)
). Grease two deep-dish pie plates.
Roll out 2
ticky.
Gently lay in pie plate and trim edges to
Soften gelatin in 1/2 cup cold water; dissolve over boiling water in double boiler.
Cool.
When cool, add both cremes.
Beat egg whites until stiff; add salt and sugar and continue beating until the egg whites are very stiff.
Lightly fold in the gelatin mixture, then the whipped cream.
Turn into the chilled pie shell. If pie shell will not hold all the filling, chill the pie 1/2 hour, then add remainder of filling.
Chill until firm; garnish with chocolate curls.
Mix first 5 ingredients and place in a large greased baking dish.
Place pie crust on top.
Bake at 400\u00b0 until crust is brown.
*If using frozen pie shells, this recipe fills 2.
Bake as pie shell package directs.
Mix filling ingredients in order given.
Pour into pie shell. Bake in 425\u00b0 oven for 15 minutes.
Reduce temperature to 350\u00b0 and continue baking 45 minutes or until knife inserted in center of filling comes out clear.
Cool.
(If using frozen pie shells, this recipe fills 2 shells.)
n the middle of the pie. Begin to wrap strips of
Stir constantly over boiling water until thickened,about 8 minutes. Cool. Whip 1 cup cream. Pour cooled custard mixture into whipped cream. Pour into meringue pie shell.
Be sure all pockets of meringue are filled. Let stand in refrigerator several hours. Serve with fresh strawberries or any seasonable fruit.
Preheat oven to 350 degrees. Spray 9 inch pie pan with vegetable pan spray. Place all ingredients in mixing bowl. Beat two minutes with mixer. Pour into pie pan and bake for 50 minutes or until center is puffed up. Serves 8.
Melt the chocolate squares and butter over low heat.
Add all the other ingredients and pour into the pie shells.
Bake at 350\u00b0 for 45 to 50 minutes.
Serve with Cool Whip.
Spread 1 cup whipped topping on bottom of crust.
Combine milk and pudding mix in medium bowl.
Blend with wire whisk or electric mixer at low speed for 1 minute.
Fold in 1 1/2 cups whipped topping.
Spread over whipped topping.
Spread remaining whipped topping over top.
Garnish with fresh slices of strawberries if desired.
Chill pie at least 3 hours.
Makes 8 slices per pie.
Fill pie crust with filling. Top with Cool Whip.
Sprinkle with Oreo bits.
Refrigerate for 2 hours.