pread it.
Fill the graham cracker pie crust with the softened ice
Mix sugar, pineapple and eggs in a saucepan. Let come to a boil just long enough to cook eggs. Remove from heat and stir in lemon jello. Let cool thoroughly.
Chill evaporated milk just until icy. With electric mixer beat chilled evaporated milk until fluffy. Fold chilled milk into cooled mixture.
Pour into 2 graham cracker pie crusts and let pie cool completely at least 6 hours before serving. May be frozen and kept until serving.
Cooking time does not include chilling time.
e 1 1/4 cups graham cracker crumbs, melted butter, and
Prepare graham cracker mixture.
Press into lightly
Cover bottoms of 2 graham cracker pie crusts with sliced bananas.
Cream (8 ounces) of cream cheese with 2 tablespoons of lemon juice.
Slowly add 1 1/2 cups of powdered sugar until smooth.
Using container of Cool Whip, cover bananas in pie shells.
Chill for 1 hour and add 2 cans blueberry pie filling. Spread on top of pie and chill.
Recipe makes 2 pies.
150 degrees C).
Mix graham cracker crumbs, 2 tablespoons of white
ress into a pie plate, saving about 3 tablepoons for the top
Cream cream cheese, sugar and vanilla at medium speed until well blended.
Add eggs and mix well. Pour batter into graham cracker pie crust (no spring-form pan needed).
Bake at 350\u00b0 for 40 minutes or until center is almost set.
Cool for 3 hours.
Preheat oven to 350\u00b0. With mixer, beat cheese until smooth and fluffy; gradually beat in sweetened condensed milk until smooth. Add egg and vanilla; mix well. Toss morsels with flour; stir into cheese mixture. Pour into graham cracker pie crust. Bake 35 minutes or until center springs back when lightly touched. Cool and top with glaze. Serve chilled. Refrigerate leftovers.
Make your favorite 9 inch graham cracker pie crust. Bake & cool.
Mix
In a food processor, combine crumbs (either graham cracker or vanilla wafer), sugar and butter.
Pulse until blended.
Add egg white and pulse until evenly moistened.
Press into a 9\" pie plate.
Bake at 375 degrees for 8-10 minutes.
Cool completely before using.
Place margarine in a 9 or 10-inch microwave-safe pie plate. Microwave for 40 to 60 seconds or until melted.
Stir in graham cracker crumbs and sugar.
Press firmly against bottom and sides of pie plate.
Microwave for 1 to 1 1/2 minutes at Medium-high (70%) or until pie crust is heated through.
Press gently with back of spoon to shape further.
Cool completely.
Fill with desired filling.
Blend softened cream cheese with condensed milk, using mixer at low speed. Add limeade and continue mixing. Fold in (do not use mixer) the container of Cool Whip. Pour into graham cracker pie crust. Put in freezer for 2 hours or until set. Serve and enjoy!
Thoroughly combine crushed strawberries, yogurt and Cool Whip in a bowl.
Spoon into a graham cracker pie shell and freeze for 4 hours.
Remove from freezer and place in refrigerator for 30 minutes (or longer for softer texture) before serving.
Store leftover pie in freezer.
Makes one pie.
Blend milk, juice and egg yolks.
Pour into Graham Cracker Pie Crust.
Whip egg whites with 6 tablespoons sugar, pinch of salt and a small amount of baking powder.
The baking powder will give you an extra high meringue.
Prepare pie crust by combining graham cracker crumbs, sugar and butter with a fork until almost like a crumbly dough.
Press firmly in bottom and sides of a 9 inch pie pan.
Bake at 350\u00b0F for 8-10 minutes.
Cool.
When pie crust is completely cooled, prepare pudding mix by mixing pudding mix and milk with whisk until it thickens.
Stir in half of Cool Whip.
Spread in pie plate.
Cover with remaining Cool Whip.
Refrigerate for about an hour or until thickens enough to slice.
Preheat the oven to 350 degrees Fahrenheit.
Combine graham cracker crumbs & melted margarine.
Press the mixture into the bottom and sides of a 9-inch pie pan.
Bake the pie crust for 8 to 10 minutes.
Cool completely before filling.
Mix Eagle Brand and lemon juice.
Add whipping cream which has been whipped fairly stiff.
Pour into graham cracker pie crust or individual pie shells.
Put in freezer in Baggie or Baggies.
When ready to serve, sprinkle with graham cracker crumbs.
Combine milk and egg yolks at low speed.
Slowly add juice, mixing until well blended. Pour into 9\" graham cracker pie shell and bake for 20 minutes at 350.
Refrigerate for 2 hours before serving to allow filling to firm.
Top with whipped cream or meringue and -- ENJOY!
nstructions; allow to soft-set for about seven minutes. This is