Combine the sugar, cocoa, flour, and salt in a heavy saucepan. Mix well, using the back of a spoon to break up any small lumps of flour or cocoa. Add the yolks and gradually stir in the milk until the mixture is smooth. Place over medium to medium high heat and cook, stirring constantly, for about 5 minutes or until the mixture thickens. Remove from heat and stir in vanilla and butter. Pour into baked pie crust and top with meringue. Bake according to meringue recipe used for coconut cream pie.
inutes. Let cool in tins for 10 minutes, then transfer to
up milk, 1/2 cup cream, and 1/4 cup butter
Combine Cool Whip, cream cheese and sugar.
Whip until smooth. Slice bananas on pie crust.
Add filling and top with fruit pie filling.
Place extra Cool Whip on top, if desired.
to baked pie shell----> Meringue: Beat 3 egg whites with cream of
erve with real whipped cream.
For banana cream pie, omit chocolate chips, and
For Graham-Cracker Crust:
Combine
FOR THE CREAM: In a small saucepan bring
Cream first three ingredients together. Blend until smooth.
Add 1 cup whipped cream.
Pour into pie shell.
Pour can of cherry filling over the top and refrigerate until ready to serve. About an hour.
For Filling: Beat softened cream cheese with sugar, milk and vanilla until smooth.
Fold in Cool Whip.
Spoon mixture into crust.
Smooth with spatula.
Top with blueberries.
Refrigerate several hours.
before cutting.
Beat egg yolks til light, gradually slowly adding the 1 cup sugar, til thick, light and fluffy.
Soften gelatin in water in small sauce pan, then bring it to a boil.
In a very slow ribbon stream slowly beat into egg yolk mixture.
Set aside.
Beat whipping cream til thick and stiff, fold into egg yolk mixture.
Slowly fold in amaretto and rum.
Spread pie cherries on bottom of prepared shell.
fill with egg-cream mixture.
Top with grated chocolate.
Chill over night or several hours til firm.
gg yolks. Once the pastry cream starts to boil, transfer 1
>Beat egg whites and cream of tartar until foamy.<
t long sides for handles.
Roll out pie crust to fit
ut Pastry for Single-Crust Pie. Line a 9-inch pie plate with
Soften cream cheese early.
Beat cream cheese and add sugar gradually for 1 to 2 minutes.
Then add Cool Whip.
Mix slowly. Pour in graham crust.
Put cherry pie filling on top.
Refrigerate 2 hours.
dium mixing bowl beat cream cheese with an electric
Combine flour, nuts, brown sugar and oleo.
Spread on cookie sheet and bake at 375\u00b0 for 15 to 20 minutes.
Stir once while baking.
Reserve 1/2 cup crumbs for top.
Using a spoon, press warm crumb mixture in pie plate.
Chill.
Blend cream cheese and sugar and spread over the crust.
Whip the cream and sweeten to taste. Fold pie filling into whipped cream.
Spoon over cream cheese layer.
Sprinkle with crumbs.
Beat cream cheese, sour cream, and milk together in a bowl. Stir pudding mix into the cream cheese mixture. Fold about half the cherry pie filling into the cream cheese mixture; spread into the prepared pie crust and top with remaining pie filling.
Refrigerate until set and chilled completely, about 2 hours.
Preheat oven to 350 degrees.
In a bowl, mix the cream cheese, stevia, allspice, and 1 Tbsp of the cherry pie filling (without cherries) together until well blended.
Spread the cream cheese mixture into the bottom of the frozen pie crust.
Top with cherry pie filling.
Bake for 1 hour or until crust is browned.
Cool completely. Store in refrigerator.