Cherry Cheese Pie

  

Cherry Cheese Pie

I have been making this pie for a lot of years.  I think the recipe came from the back of the condensed milk can.  I have seen it on the graham cracker crust package and the cream cheese package.

Ingredients:

1 14oz can sweetened condensed milk
1/3 cup lemon juice
1 tsp vanilla extract
1 9" graham cracker crust pie shell
1 21oz can cherry pie filling

Directions

Beat the cream cheese until fluffy.  Gradually beat in sweetened condensed milk until smooth.  Stir in lemon juice and vanilla.  Pour into pie shell and chill 4 hours.  Top with cherry pie filling and serve.

Blackberry Apple Pie

Along with a young man by the name of Logan,we made two of these pies.  The recipe came from Taste of Home.  http://www.tasteofhome.com/Recipes/Blackberry-Apple-Pie  I used the recipe from the Lion House for the pie crusts.  http://www.deseretnews.com/food-dining/recipes/detail/1,5412,1601884,00.html  It was good pie.  But then I have never met a pie I didn't like.

Ingredients

Pastry for a double-crust pie (9 inches)

5 cups thinly sliced peeled tart apples (about 5 medium)
1 pint fresh blackberries, rinsed and drained
1 tablespoon lemon juice
3/4 cup sugar
2 tablespoons cornstarch
2 tablespoons butter
1 egg, lightly beaten
1 tablespoon water or milk

Directions

Line a 9-in. pie plate with bottom pastry; trim to 1 in. beyond edge of plate. Top with a thin layer of apples. In a large bowl, combine blackberries and remaining apples; sprinkle with lemon juice. Combine sugar and cornstarch. Add to fruit mixture; toss gently to coat. Spoon into pie shell; dot with butter.

Roll out remaining pastry; make a lattice crust. Trim, seal and flute edges. Beat egg with water; brush over lattice top and pie edges.

Bake at 375° for 50 minutes or until filling is bubbly and apples are tender. Cool on a wire rack. Serve warm or at room temperature. Yield: 8 servings.

Lemon Meringue Pie

This recipe is the one on the Kingsford Corn Starch box.  I have made this on occasion and today we are going to celebrate the 80th birthday of our good friend Don and his kid have asked me to make this for him.





Ingredients

1 cup sugar
1/4 cup Argo® or Kingsford's® Corn Starch
1-1/2 cups cold water
3 egg yolks, slightly beaten
Grated peel of 1 lemon
1/4 cup lemon juice
1 tablespoon butter OR margarine
1 baked (9-inch) pie crust
3 egg whites
1/3 cup sugar

Directions

Preheat oven to 350°F. Combine 1 cup sugar and corn starch in medium saucepan. Gradually stir in water until smooth. Stir in egg yolks. Bring to a boil over medium heat, stirring constantly, and boil 1 minute. Remove from heat. Stir in lemon peel, lemon juice and butter. Spoon hot filling into pie crust. 

Beat egg whites in small bowl with mixer at high speed until foamy. Gradually beat in remaining 1/3 cup sugar; continue beating until stiff peaks form.  Spread meringue evenly over hot filling, sealing to edge of crust.

Bake 15 to 20 minutes or until golden. Cool on wire rack at room temperature for 30 minutes; refrigerate for 3 hours before serving.

No-Cook Coconut Pie

This is another recipe from Taste of Home.  http://www.tasteofhome.com/ I have subscribed to the magazine for a number of years.  The recipes are the type of food I like to cook.  This pie is very good and easy.

Ingredients

2 packages (3.4 ounces each) instant vanilla pudding mix
2-3/4 cups cold milk
1 teaspoon coconut extract
1 carton (8 ounces) frozen whipped topping, thawed
1/2 cup flaked coconut
1 graham cracker crust (9 inches)
Toasted coconut

Directions
 
In a large bowl, beat dry pudding mixes, milk and coconut extract on low speed until combined. Beat on high for 2 minutes. Fold in whipped topping and coconut. Pour into the crust. Sprinkle with toasted coconut. Chill until ready to serve. Refrigerate leftovers. Yield: 6-8 servings.