Heat oven to 375\u00b0F For lemon layer: In medium saucepan,
n an oven proof dish for about 5-7 minutes. Keep
ven to 375.
Line Pie plate with crust.
Peel
Press pecans into unbaked pie shells. Bake at 350 degrees F (175 degrees C) until light brown.
Slice bananas into cooled crusts.
Cream sugar and cream cheese together. Add nondairy whipped topping to cream cheese mixture. Pour mixture over bananas in both pie pans.
Top pies with blueberries. Chill at least 4 hours before serving, or freeze for later use. Enjoy!
n small mixing bowl beat cream cheese, 1/4 cup granulated sugar
ngreased 9-inch glass pie pan. Bake for 5 to 6 minutes
Place lavender, vanilla and sugar in a blender and blend till powdery. Let sit till powder smoke dies down.
Beat cream cheese till creamy add sugar and lemon juice mix inches.
Fold in whipped cream.
Pour into crust and chill at least 4 hours.
Top with fresh fruit, lemon curd Recipe #61278, fruit pie topping Recipe #174446.
>For Posypka
igh heat; cook, and stir for 2 minutes, or until smooth
For Pecan Shortbread Cookie Crust: Mix
n another bowl, combine ingredients for cream cheese layer. Mix until smooth.
you are baking the pie shell.
Combine the flour
oated.
Press into pie tins.
Bake for about 10 minutes
In large mixer bowl, beat cream cheese until fluffy. Gradually beat in condensed milk until smooth.
Stir in 1/3 cup lemon juice and vanilla. Slice 2 bananas; dip in lemon juice and drain.
Line crust with bananas and about two-thirds of the orange segments.
Pour filling over fruit.
Chill 3 hours or until set.
Before serving, slice remaining banana; dip in lemon juice and drain. Garnish top with banana slices and remaining orange segments.
n box for one-crust pie shell, using 9\" glass pie pan, except
In mixing, beat cream cheese until smooth. Add 1/2
Prepare pie crust shell (do not prick crust).
Combine crushed pineapple, sugar and cornstarch in saucepan.
Cook over medium heat, stirring constantly until thick and clear; cool.
Blend cream cheese, 1/2 cup sugar and salt; cream well.
Add unbeaten eggs and beat well.
Blend in milk and vanilla.
Spread pineapple mixture in pie shell.
Top with cream cheese mixture.
Sprinkle with nuts.
Bake at 450\u00b0 for 10 minutes, then at 350\u00b0 for 20 to 25 minutes.
Chill before serving.
-inch pie pan.
Prepare the cream cheese filling by mixing cream cheese with
ightly butter 10-inch glass pie dish.
Mix the cracker
Blend 1/3 cup sugar with cornstarch.
Add pineapple.
Cook, stirring constantly, until mixture is thick and clear.
Cool. Blend cream cheese with salt and 1/2 cup sugar; add eggs one at a time, stirring well after each addition.
Blend in milk and vanilla.
Spread cooled pineapple mixture over pie shell.
Pour cream cheese mixture on top.
Sprinkle with nutmeg or chopped pecans.
Bake at 400\u00b0 for 10 minutes.
Reduce heat to 325\u00b0 and continue baking for 50 minutes.