Ingredients:

1 cup granulated sugar
1/4 cup cornstarch
1-1/4 cups milk
4 Large Egg Yolks
1/4 cup unsalted butter
1 tsp. grated lemon peel
1/3 cup lemon juice
8 oz. sour cream
1 9-inch deep dish pie shell, baked
1 cup fresh raspberries

Directions:

Combine sugar and cornstarch in saucepan.

Add milk, egg yolks, butter and lemon peel. Cook, stirring over medium heat until thickened. Continue cooking about 1 minute more. Remove from heat and stir in lemon juice. Refrigerate until cool. Stir in sour cream. Pour into pastry shell. Cover and chill at least 4 hours. Garnish with raspberries just before serving.

Ingredients:

1 Unbaked pie shell
1 1/2 c Pecans
1/2 c Semi-sweet chocolate chips
4 Eggs; beaten
1/2 c Sugar
1/2 c Light-brown sugar
1/4 c Steen's 100 percent Pure Cane Syrup
1/4 c Corn syrup
1/2 ts Vanilla
1 pn Salt
2 oz Semi-sweet chocolate; melted
2 Scoops Vanilla bean ice cream
1 c Chocolate sauce; in squeeze bottle
Fresh mint sprigs
Powdered sugar; in a shaker


Directions:

Preheat the oven to 375 degrees. Spread the pecan pieces and the chocolate chips evenly on the bottom of the pie shell. In a mixing bowl, whisk the remaining ingredients together. Pour the filling over the pecans. Bake for about 1 hour or until the filling sets. Cool for 10 minutes before slicing. Lay one piece of the pie in the center of the plate. Garnish the pie with ice cream, chocolate sauce, mint and powdered sugar.

Ingredients:

1 c Flour
1/2 c Sugar
1/2 c Butter
1 c Pecans -- broken
8 oz Cream cheese
1/2 c Powdered sugar
2 pk Dream Whip
21 oz Cherry pie filling

Directions:

Mix together flour, sugar, butter, and pecans and pat down in a 9x13 inch cake pan. Bake at 400 F for 12 to 15 minutes. Cool and break into bite-size pieces. Put back in pan. To make filling, mix an 8 ounce package cream cheese with 1/2 cup powdered sugar. Prepare Dream Whip as directed on package. Add cream cheese mixture. Mix well. Pour over crust. Add 1 can cherry pie filling over top.

Ingredients:

2 Eggs,slightly beaten
1/4 ts Ground cloves
1 3/4 c Libby's solid pack pumpkin
3/4 c Sugar
1/2 ts Salt
1 ts Ground cinnamon
1/2 ts Ground ginger
1 1/2 c Undiluted evaporated milk
1 9" unbaked pie crust
Ready-whip topping


Directions:

Preheat oven to 425 degrees. Combine filling ingredients in order given;pour into pie shell.Bake 15 minutes.Reduce temperature to 350 degrees.Bake an additional 45 minutes or until knife inserted near center comes out clean.Cool;garnish with ready-whip topping.

Ingredients:

3 eggs, separated
1 (14-oz.) can Eagle® Brand Sweetened Condensed Milk
1/2 cup ReaLime® Lime Juice from Concentrate
2 or 3 drops drops green food coloring, optional
1 (9-inch) unbaked pie crust
1/2 teaspoon cream of tartar
1/3 cup sugar

Directions:

Preheat oven to 325. With mixer, beat egg yolks in medium-sized bowl; gradually beat in Eagle Brand, ReaLime. Stir in food coloring if desired. Pour into pie crust.

Bake 30 minutes. Remove from oven. Increase oven temperature to 350.

Meanwhile, for Meringue, with clean mixer, beat egg whites with cream of tartar to soft peaks. Gradually beat in sugar, 1 tablespoon at a time; beat 4 minutes longer or until stiff, glossy peaks form and sugar is dissolved.

Immediately spread meringue over hot pie, carefully sealing to edge of crust to prevent meringue from shrinking. Bake 15 minutes. Cool 1 hour. Chill at least 3 hours. Store leftovers covered in refrigerator.

Ingredients:

4 cups of fresh gooseberries.
¾ cup of sugar.
¼ cup of all-purpose flour.
Pinch of salt.
1 tablespoon of butter.
Pastry, for double-crust pie.

Directions:

Stem and wash the gooseberries.

Combine the sugar, flour, and salt.

Add the sugar mixture to the berries; then toss gently to coat the fruit.

Fill a pastry-lined nine-inch pie plate with the gooseberry mixture; dot with butter.

Adjust top crust. Seal and flute edge. Cover edge of pie with foil.

Bake in your oven at 375°F (190°C or gas mark 5) for 20 minutes.

Remove the foil; then bake for another 25 minutes or until golden.

Allow to cool on a wire rack.

Ingredients:

1 c Sifted flour
1/2 ts Salt
1/2 c Salad oil
5 tb Ice water
4 tb Butter
1 1/2 cn Sifted confectioners' sugar
2 Eggs
1 c Crushed pineapple, drained


Directions:

Set oven to 450 degrees Sift the flour and salt into a bowl. Beat the oil and water until thick and creamy; add to the flour. Mix with a fork until a ball of dough is formed. Roll out on a lightly floured surface to fit a 9 inch pie plate. Prick the bottom. Bake 12 minutes or until golden brown. Cool. Cream the butter, gradually adding the confectioners' sugar. Beat in the eggs until light and fluffy. Fold in the pineapple. Turn into a pie shell and chill until set.