SAUSAGE QUICHE

Categories: Toh, Pork & ham, Breakfast/b
Yield: 6 servings

8 oz Breakfast sausage links
1 9" unbaked pie pastry
4 oz Cheddar cheese, shredded
4 Eggs
1 pt Heavy cream
1/8 ts Ground nutmeg

In a skillet, brown sausages until done. Drain and cut into small pieces; place in the bottom of pie shell. Sprinkle with cheese. In a mixing bowl, beat eggs; add cream and nutmeg. Pour over cheese. Bake at 350 degrees for 55-60 minutes or until a knife inserted near the center comes out clean.

Lemon Mousse Pie

Lemon Mousse Pie

Recipe By : Pillsbury
Serving Size : 10

1 pie crust (9 inch) -- baked and cooled

Filling:
1 envelope unflavored gelatin
1/2 cup lemon juice
1/4 cup water
1 teaspoon lemon peel -- grated
8 drops yellow food coloring (optional)
8 ounces cream cheese
1 cup powdered sugar
2 cups whipped cream -- whipped

Combine gelatin, lemon juice and water, Stir over medium heat until dissolved. Stir in peel and food coloring. Set aside. Combine cream cheese and sugar until smooth, add to gelatin mixture. Refrigerate 15 minutes until thick. Fold in whipped cream, spoon into pie crust. Refrigerate 1 hour or until firm.

Chocolate Banana Cream Pie - lowfat

Yield: 8 servings
1 c graham cracker crumbs
2 tb sugar
1 egg white, beaten frothy
2 c chocolate pudding (LF)
3 bananas, sliced

Preheat oven to 375 degrees. Combine crumbs with sugar and egg whites. Moisten fingers and press mixture into pie pan sprayed with nonstick spray. Bake for 15 minutes. Cool. Place banana slices in pie shell, cover with chocolate pudding (separate recipe), chill and serve.
Per 4oz or 1/8 piece of pie: 182 calories, 2/05 g total fat
From "C'mon America, Let's Eat", by Susan Powter

Angel Pie

Yield: 1 Pie

3 egg whites
1/4 ts cream of tartar
1 c sugar
1 c graham cracker crumbs
1 ts vanilla
1 c chopped pecans

Preparation :
Beat egg whites until foamy; add cream of tartar, then beat until eggs hold peaks. Gradually add sugar, vanilla, and chopped nuts. Fold in graham crumbs; pour into slightly buttered pie plate and bake in 325 degree oven for 35 minutes.
Cool. Serve with Cool Whip or ice cream.

Pineapple - Coconut Chess Pie

1 1/2 cups sugar
3 tablespoons cornmeal
2 tablespoons all-purpose flour
1/4 teaspoon salt
4 large eggs, lightly beaten
1 teaspoon vanilla extract
1/4 cup butter or margarine, melted
1 (3 1/2-ounce) can flaked coconut
1 (15 1/4-ounce) can crushed pineapple, well drained
1 unbaked 9-inch pastry shell

Combine first 4 ingredients in a large bowl; add eggs and vanilla, stirring until blended, Stir in butter, coconut and pineapple; pour into unbaked pastry shell. Bake at 350 for 1 hour or until set, covering with aluminum foil after 40 minutes. Cool on a wire rack. Yield: one 9-inch pie.

Apple Pie - Step-by-Step Instructions 4 (Creating The Apple Pie)

Apple Pie - roll out the dough


Get your favorite 9 inch pie pan or pie dish.





Using a rolling pin roll out about two thirds of the dough.
Roll it out to a 1/2 cm (1/5 inch) thickness and until it is large enough to cover the pie dish with a little extra to spare.
Make sure you have dusted the working surface with some flour to prevent the dough from sticking.

Lift the dough gently and flop it over the pie pan and set into place.
Ease the dough all around the pie dish and into the dip.
Now you can add the filling or alternately freeze the pie shell for later use,


Spread the filling evenly into the pie shell.






Optional: Add a final sprinkling of sugar onto the apple filling. This really depends on how sweet the apple filling is or how sweet your tooth.

Apple Pie - Step-by-Step Instructions 3 (Pie Dough)

Pie dough (sweet shortcrust pastry dough)


To make the pie dough scale 8 oz (225g) of all purpose flour and 4 oz (110g) of margarine or butter.

Add a pinch of salt and 1 oz (25g) of sugar.

Using your hands rub the ingredients together until the mixture resembles bread crumbs.

Make a hollow circle in the powdered mix and ...

... add to this approx. 2 tablespoons (30ml) of water.

Now gently mix the water into the powdered mix until a paste is formed.

Note: Depending on the flour quality you may need to add a little more water or a bit more flour to reach the desired dough consistency.

Knead the dough until the consistency is smooth and neither too hard nor too soft. Roll it into a ball, wrap it in film and let it rest in the refrigerator for about an hour.

Storage: The dough could be prepared the day before and can be kept in the refrigerator for about 3 days.

Mixer: You could of course place everything into a food processor and mix it up that way if you prefer not to get your hands too dirty... :)

Next Post : Creating the Apple Pie

Apple Pie - Step-by-Step Instructions 2 (Apple Filling)

Wash and peel the apples, then core and chop them using a small knife.



Place the apple slices into a pan and sprinkle over 2 oz (50g) of sugar, two tablespoons of water and 3/4 teaspoon of cinnamon.




Cook slowly until the apples are soft and










place into a suitable container and refrigerate for later use.

Next post : Pie Dough

Apple Pie - Step-by-Step Instructions 1

You will need the following to create your apple pie:

* 6 small or four large cooking apples (Granny Smith recommended)
* 8 oz, 225g or 1 3/4 cups all purpose flour
* Pinch of salt
* 4 oz, 110g or 1/2 cup cold margarine or cold butter (or half of each)
* Cold water
* At least 3 oz, 85g, or 1/2 cup sugar or sugar substitute. The amount of sugar is determined by how sweet the apples are.
* 3/4 teaspoon ground cinnamon (optional)
* one egg
* A pie pan
* small fruit knife
* Rolling pin
* Peeling tool
* Pastry brush
* Small cooking pan
* A table spoon
* A scale or measuring cups

Next Post : Apple Filling

BUTTER TART PIE

3 Eggs
3/4 c Brown sugar; packed
3/4 c Corn syrup
3 tb Butter; melted
4 ts Flour; all purpose
1 1/2 ts Vanilla
1/4 ts -salt
2 1/4 c Currants or raisins
1 Pie shell, 9", unbaked

In bowl, beat eggs lightly. Stir in brown sugar, corn syrup, butter, flour, vanilla and salt until blended. Stir in currants or rasisns. Pour in pie shell. Bake in 400F for 5 minutes. Remove heat to 250F. Bake for about 30 minutes longer or till centre is just firm to the touch, covering eadges of pastry with foil if browning too much. Let cool completely before cutting. MAKES:10 Serving
This version of butter tarts (a Canadian speciality) is easier to prepare than the traditional individual tarts. It is very rich and best served in small pieces.

Buttermilk Chess Pie

2 cups sugar
2 tablespoons all-purpose flour
5 large eggs, lightly beaten
2/3 cup buttermilk
1/2 cup butter or margarine, melted
1 teaspoon vanilla extract
1 unbaked 9-inch pastry shell

Combine sugar and flour in a large bowl; add eggs and buttermilk, stirring until blended. Stir in butter and vanilla, and pour into unbaked pastry shell. Bake at 350 for 45 minutes or until set. Cool in a wire rack. Yield: one 9-inch pie. Check for doneness after the minimum baking time by gently shaking the pie. The center should be set with a slight jiggle.

Chocolate Cream Pie

A chocolate lovers dream. It's almost too good to be true, yet so low in fat and sugar! The flavor of cooked pudding is preferred over the instant.

2 packages (1.3 oz. each) sugar-free chocolate pudding (cook type)
3 1/3 cups skim milk
33 vanilla wafers
1 cup light whipped topping

Prepare pudding according to package directions, except use only 3 1/3 cups of milk. Line the bottom of a 9" pie pan with 17 vanilla wafers (not crushed). Place remaining 16 vanilla wafers standing up around the rim of the pan. Pour in pudding. Top with light whipped topping. Refrigerate for two hours before serving so the pudding will be firm. When serving, cut each piece to include two of the stand up vanilla wafers.

Yield: 8 servings
One serving: 1/8 pie
Per serving: 159 calories, 26 grams carbohydrate, 5 grams protein, 4 grams fat
Exchanges: 1/2 milk, 1 starch, 1 fat

Variation: Chocolate Peanut Butter Pie - Add 1/4 cup of peanut butter to the pudding. This can be served as a refrigerator dessert or frozen (allow 4-5 hours to freeze).

Per serving: 209 calories, 28 grams carbohydrate, 7 grams protein, 8 grams fat
Exchanges: 1/2 milk, 1 1/2 starch, 1 fat

Caramel Date Cream Pie

Prep Time: 20 minutes
Servings: 1 pie

This impressive dessert is the perfect choice for a dinner party. Chock-full of nuts and silky caramel, it will satisfy even the sweetest tooth.

1 ( 14-ounce ) can Eagle® Brand Sweetened Condensed Milk( NOT evaporated milk )
2/3 cup chopped dates
2/3 cup chopped pecans
2 tablespoons milk
1 cup ( 1/2 pint ) whipping cream, whipped
1 (6-ounce ) package graham cracker crumb crust

Caramelize Eagle® Brand by preferred method. Stir in dates, pecans and milk; cool. Chill thoroughly. Fold in whipped cream. Pour into crust. Chill 3 hours or until set. Garnish as desired. Refrigerate leftovers.

To caramelize Eagle® Brand Microwave: Pour Eagle® Brand into 2-quart glass measure. Microwave on 1/2 power Medium 4 minutes, stirring after 2 minutes. Reduce to 1/3 power (LOW); microwave 12 to 16 minutes or until thick and light caramel-colored, stirring briskly every 2 minutes until smooth. Cool. Chill thoroughly.

Stovetop: Pour Eagle® Brand into top of double broiler; cover. Place over boiling water. Over low heat, simmer 1 to 1 1/2 hours or until thick and light caramel-colored. Beat until smooth. Cool. Chill thoroughly.

Oven: Preheat oven to 425°. Pour Eagle® Brand into 8 or 9-inch pie plate. Cover with aluminum foil; place in shallow pan. Fill pan with hot water. Bake 1 to 1/2 hours or until thick and light caramel-colored. Remove foil; cool. Chill thoroughly.
**********Caution: Never heat unopened can.

Peanut Butter Pie Serves 8

Peanut Butter Pie
serves 8

Crust:
15 hydrox or oreo cookies, crushed
1/4 Cup butter, melted

Filling:
1 1/4 Cup creamy peanut butter
1 8-oz pkg. cream cheese, at room temperature
1 Cup powdered sugar
2 Tbs. unsalted butter (1/4 stick)
1 1/4 Cup chilled whipping cream
1 Tbs. vanilla
melted chocolate (optional)

Mix oreo cookies and butter together and press into sides and bottom of pie pan. Bake at 350 degrees F. for 7 minutes. Cool.

Using electric mixer, beat peanut butter, cream cheese, 1/2 Cup sugar and melted butter in a large bowl.

Using clean dry beaters, beat cream with remaining 1/2 cup sugar and vanilla in medium bowl until peaks form.

Stir 1/4 of cream into peanut butter mixture, then fold in remaining cream (mixture will be thick).

Spoon into prepared crust. Refrigerate until firm.

Optional: Fill a pastry bag with melted chocolate (chocolate syrup might also work) pipe about 8-10 rows on the top of the pie. Using a knife drag perpendicular all the way through the lines... (see picture).

Streusel Topped Pumpkin Pie

Streusel Topped Pumpkin Pie
Prep Time: 30 minutes
Servings: Makes 1 pie

Traditional pumpkin pie made special with the addition of a delicious streusel topping. Enjoy!

1 (15-ounce) can pumpkin
1 (14-ounce) can Eagle Brand® Sweetened Condensed Milk (NOT evaporated milk)
1 egg
1 1/4 teaspoon ground cinnamon
1/2 teaspoon, each ground ginger, nutmeg and salt
1 (6-ounce) Keebler® Ready Crust® Graham Cracker Pie Crust
1/4 cup firmly packed brown sugar
2 tablespoons flour
2 tablespoons cold butter or margarine
3/4 cup chopped walnuts

Preheat oven to 425°. With mixer or wire whisk, beat pumpkin, Eagle Brand, egg, 3/4 tsp. cinnamon, ginger, nutmeg and salt. Pour into crust.

Bake 15 Minutes. Meanwhile, combine sugar, flour and remaining 1/2 tsp. cinnamon; cut in butter until crumbly. Stir in walnuts. Remove crust from oven; reduce oven to 350°. Sprinkle streusel mixture over pie.

Bake 40 minutes or until set. Cool. Serve warm or at room temperature. Refrigerate leftovers.

Tip: Top with whipped cream if desired.

Pumpkin Pie Cake serves 18

This is one recipe that is to die for. serves well with ice cream or whip cream.

1 (15 ounce) can pumpkin
1 (12 ounce) can evaporated milk
1 cup sugar
3 eggs
1 tsp. ground cinnamon
2 tsp. pumpkin spice
1 tsp. salt
1 (18.5 ounce) package yellow cake mix
3/4 cup butter, melted
1 cup chopped walnuts

Preheat oven to 350 degrees F. Lightly grease a 9x13 inch baking pan.

In a medium bowl, mix the pumpkin, evaporated milk, sugar, eggs, cinnamon, pumpkin spice and salt. Pour the mixture into the baking dish. Sprinkle cake mix over the pumpkin mixture. Drizzle with butter. Top with the chopped walnuts. Bake in the preheated oven 50 to 60 minutes. Cool before serving

Key Lime Pie Makes one 8-or 9-inch pie

3 eggs, separated
1 (14-oz.) can Eagle® Brand Sweetened Condensed Milk (NOT evaporated 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

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.

Sour Cream Apple Pie serves 10

This Pie is great for a family reunion and best served with a side of homemade ice cream.

Flaky Pie Crust Dough:
2 cups flour
1 1/2 Tbs. sugar
1/2 tsp. salt
1/2 cup and 2 Tbs. butter
1 large egg
2 Tbs. ice water

Filling:
2 cups apple, chopped finely
1 egg
1/4 tsp. salt
2 Tbs. flour
1/2 tsp. cinnamon
1 cup sour cream
3/4 c sugar
1 tsp. vanilla extract
1/2 tsp. nutmeg

Topping:
1/3 cup sugar
1/4 cup butter
1/2 cup nuts
1/3 cup flour
1 tsp. cinnamon

Flaky Pie Crust:
Mix together the flour, sugar, and salt in a large bowl. Cut the butter into small pieces and begin working it into the flour with a pastry cutter. Work with the dough until each piece of butter is the size of a raisin. Make sure to do this quickly.

Mix together the egg and water in a small bowl, then add that to the flour/butter mixture. Smear this mixture and knead through it with the heal of your hand until it barely holds together. Don't over-work the dough. Flatten the dough into a disc shape, wrap it in plastic, and chill in refrigerator for at least 30 minutes.

Roll out the dough for the pie shell and place in a 10-inch pie pan shaping the dough to the pan.

Pie Filling:
Peel fruit. Slice and dice apples so they are very fine. Arrange fruit in the bottom of the pie shell. Mix together egg, sour cream, salt, sugar, flour, vanilla, cinnamon and nutmeg; Pour over the fruit in the pie shell. Bake at 400 degrees for 15 minutes. Reduce heat to about 350 degrees.

Topping:
Mix ingredients together until crumbly. Sprinkle top with crumbled topping and bake for about 30 more minutes. Let cool. Serve.

Pecan Pie Bars

1 1/4 cups butter, softened and divided
1 1/2 cups granulated sugar, divided
3 cups all-purpose flour
1/2 teaspoon salt
4 eggs, slightly beaten
1 1/2 cups light or dark corn syrup
2 teaspoons vanilla extract
2 1/2 cups coarsely chopped pecans

In a large bowl, with mixer at medium speed, beat 1 cup butter and 1/2 cups sugar until creamy. At low speed, blend in flour (3 cups) and salt (1/2 teaspoon) until mixture resembles coarse crumbs. Press dough firmly onto bottom of a lightly greased 15 1/2 by 10 1/2 by 1-inch jelly roll pan. Bake at 350 degrees for 25 minutes or until lightly gold on edges.

Melt remaining butter (1/4 cup); set aside. In large bowl with wire whisk, beat eggs (4), corn syrup (1 1/2 cups), remaining sugar (1 cup), melted butter and vanilla (2 teaspoons) until well blended. Stir in pecans (2 1/2 cups); pour mixture evenly over hot crust. Bake at 350 degrees for 25 minutes or until filling is firm around the edges and slightly firm in the center. Cool completely in pan on wire rack. Cut into bars to serve.

Lemon Sour Cream Pie Serves 6

Flaky Pie Crust Dough:
2 cups flour
1 1/2 Tbs. sugar
1/2 tsp. salt
1/2 cup and 2 Tbs. butter
1 large egg
2 Tbs. ice water

Pie Crust Directions:

Mix together the flour, sugar, and salt in a large bowl. Cut the butter into small pieces and begin working it into the flour with a pastry cutter. Work with the dough until each piece of butter is the size of a raisin. Make sure to do this quickly.

Mix together the egg and water in a small bowl, then add that to the flour/butter mixture. Smear this mixture and knead through it with the heal of your hand until it barely holds together. Don't over-work the dough. Flatten the dough into a disc shape, wrap it in plastic, and chill in refrigerator for at least 30 minutes.

Roll out the dough for the pie shell and place in a 9-inch pie pan shaping the dough to the pan. Line the shell with parchment paper and place baking beans or weights. Chill for 30 minutes, then bake at 350 degrees F for 15 minutes. Remove parchment and weights and continue to bake for an additional 12 minutes or until crust is light golden brown. Let cool.

Lemon Filling:
1 cup sugar
3-1/2 Tbs. cornstarch
1 Tbs. lemon zest
1/2 cup fresh lemon juice
3 egg yolks, slightly beaten
1 cup milk
1 package (3 ounces) cream cheese
1/4 cup butter
1 cup sour cream
1 baked pie shell, 9-inch
1 cup heavy whipping cream, whipped and sweetened with 1/8 cup sugar

In a heavy saucepan, combine sugar, cornstarch, lemon zest, lemon juice, egg yolks, milk and cream cheese. Cook over medium heat until thick. Stir in butter and cool mixture to room temperature.

Stir in sour cream and pour filling into pie shell. Cover with whipped cream. Store in refrigerator.

Raspberry Lemon Pie 6 servings

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.

Caramel Date Cream Pie

Prep Time: 20 minutes
Servings: 1 pie

This impressive dessert is the perfect choice for a dinner party. Chock-full of nuts and silky caramel, it will satisfy even the sweetest tooth.

1 ( 14-ounce ) can Eagle® Brand Sweetened Condensed Milk( NOT evaporated milk )
2/3 cup chopped dates
2/3 cup chopped pecans
2 tablespoons milk
1 cup ( 1/2 pint ) whipping cream, whipped
1 (6-ounce ) package graham cracker crumb crust

Caramelize Eagle® Brand by preferred method. Stir in dates, pecans and milk; cool. Chill thoroughly. Fold in whipped cream. Pour into crust. Chill 3 hours or until set. Garnish as desired. Refrigerate leftovers.

To caramelize Eagle® Brand Microwave: Pour Eagle® Brand into 2-quart glass measure. Microwave on 1/2 power Medium 4 minutes, stirring after 2 minutes. Reduce to 1/3 power (LOW); microwave 12 to 16 minutes or until thick and light caramel-colored, stirring briskly every 2 minutes until smooth. Cool. Chill thoroughly.

Stovetop: Pour Eagle® Brand into top of double broiler; cover. Place over boiling water. Over low heat, simmer 1 to 1 1/2 hours or until thick and light caramel-colored. Beat until smooth. Cool. Chill thoroughly.

Oven: Preheat oven to 425°. Pour Eagle® Brand into 8 or 9-inch pie plate. Cover with aluminum foil; place in shallow pan. Fill pan with hot water. Bake 1 to 1/2 hours or until thick and light caramel-colored. Remove foil; cool. Chill thoroughly.
**********Caution: Never heat unopened can.

Fresh Peach Pie - 9 inch Pie

Fresh Peach Pie
9 inch Pie

Crust:
1/4 cup Sesame Seed
2 cups flour
1/2 tsp. salt
2/3 cup vegetable shortening
1/4 cup cold water

Filling:
3/4 cup brown sugar
3 Tbs. quick cooking tapioca
3/4 tsp. Ground Ginger
1/2 tsp. Lemon Peel
4 cups peaches, peeled and sliced
2 Tbs. butter or margarine
1/4 tsp. Pure Almond Extract

Preheat oven to 350 F.

Place sesame seed in shallow baking pan and toast in preheated 350 degree F oven for 15 minutes or until golden brown. Set aside to cool.

Sift flour and salt into medium size bowl. Measure 1/4 cup flour mixture and set aside in small bowl. Cut shortening into remaining flour mixture with pastry blender or 2 knives until particles are about size of peas.
Add cold water to 1/4 cup reserved flour mixture and stir to make smooth paste. Sprinkle paste over flour/shortening mixture. Add toasted sesame seed and blend quickly until dough is moist and can be shaped into 2 equal-size balls.

Set 1 ball of dough aside and roll out other ball on lightly floured surface to 1/8-inch thickness. Line 9-inch pie plate.
Roll out remaining ball of dough on floured surface to 1/8-inch thickness and cut into 3/4-inch strips. Set strips aside to use for lattice top.

Increase oven temperature to 425 F.

To make filling, place sugar, tapioca, ginger, and lemon peel in small bowl and mix well. Sprinkle half of mixture over bottom of pie shell.

Arrange peach slices over sugar-spice mixture and sprinkle remaining sugar mixture over peaches. Dot with butter and drizzle almond extract over all. Use pastry strips to form lattice top over fruit. Press ends of strips to bottom crust to seal.

Bake in preheated 425 F oven 10 minutes. Reduce oven temperature to 350 F and bake 30 minutes.

Lemon Cream Cheese Pie

Serves 8

Crust:
1 2/3 Cup graham cracker crumbs, finely crushed
1/4 Cup sugar
1/3 Cup butter or margarine, softened

Filling:
8 oz cream cheese
2 tbsp butter
1/2 c sugar
1 egg
2 tbsp flour
2/3 c milk
1/4 c lemon juice
2 tbsp grated lemon peel (optional)

Lemon Topping:
1-1/2 tablespoons corn starch
1 cup water
1 tablespoon butter
1 cup sugar
1 lemon (juice & peel)

Crust:
In plastic bag, finely roll 10-12 graham crackers, or use food processor. Combine crumbs, sugar, and butter. Blend well with fork or pastry blender. Using back of large spoon, press crumb mixture inside 9-inch pie plate to coat bottom and sides evenly.

Filling directions:
In a large bowl, cream the cream cheese and butter. Add sugar and egg yolk. Mix well. Add flour, milk, lemon juice and peel. Pour into graham cracker crust; bake 35 minutes in a 350 degree oven. Chill.

Lemon Topping Directions:
Mix the corn starch in a 1/3 cup of the cold water and bring the rest of the water to the boiling point. Add the moistened corn starch and cook until transparent. Add the butter, sugar, lemon juice and grated rind and set aside to cool.
Beat the lemon mixture well until smooth and place on top of the baked pie.

Refrigerate and serve when cold.

Banana Coconut Cream Pie

Serves 8

1 (6-ounce) pie crust
3 tablespoons cornstarch
1 1/3 cups water
1 (14-ounce) can Eagle� Brand Sweetened Condensed Milk (NOT evaporated milk)
3 egg yolks, beaten
2 tablespoons margarine or butter
1 teaspoon vanilla extract
1/2 cup flaked coconut, toasted
2 medium bananas
Lemon juice from concentrate
Whipped cream, whipped

In heavy saucepan, dissolve cornstarch in water; stir in Eagle� Brand and egg yolks. Cook and stir until thickened and bubbly. Remove from heat; add margarine and vanilla. Cool slightly.

Fold in coconut. Slice bananas; dip in lemon juice and drain. Arrange on bottom of pie crust. Pour filling over bananas; cover.

Chill 4 hours or until set. Top with whipped cream. Garnish with toasted coconut and sliced bananas if desired. Refrigerate leftovers.

Cherry Pie

Yields: 1 pie - 6 servings

Bigger Pie picture1 double 9 inch pie shell
4 to 5 cups fresh or frozen sour cherries - pitted
1/4 cup corn starch
2 tablespoons flour
1 1/4 cups sugar
2 drops almond extract
1 tablespoon lemon juice
1 tablespoon unsalted butter
egg wash (1 egg with a pinch of salt) for glazing

Preheat oven to 425 F.
Line a 9-inch pie pan with pastry dough (more).
In a large bowl, toss the cherries, corn starch, flour, sugar, almond extract and lemon juice. Spoon or mound into pie shell. Dot with the unsalted butter. Wet pie edges with a bit of water (more). Roll remaining pastry to fit top of pie. Place on pie and press securely onto fruit and edges to seal. Trim edges and crimp. Cut slits for steam to escape. Brush top of pastry with egg wash.

Place pie on baking sheets and place on lowest rack in oven. Bake for 20 minutes, reduce heat to 375 F. and bake until juices begin to bubble through steam slits (about 35 to 45 minutes). Cool for 1 hour before serving

Spinach Pie – Greek Spanakopita

Flaky crust and a gooey cheese filling is not a low-points dream. Our Spinach Pie is all of the above plus a caloric bargain!

Yield: 12 servings

18 servings cooking spray, or enough to coat pan and dough
2 tsp olive oil
30 oz chopped frozen spinach, thawed and squeezed to remove excess water
1 cup onions, finely chopped
2 tbsp parsley, fresh, chopped
1/8 tsp ground nutmeg
8 oz fat-free egg substitute
4 oz feta cheese, crumbled
1 tbsp grated Parmesan cheese
1/4 tsp table salt
1/4 tsp black pepper
1 pound frozen phyllo dough, thawed according to package directions

Coat a 9 x 13-inch baking pan with cooking spray.

Heat oil in a large nonstick skillet over medium-high heat. Add spinach and onion and cook until liquid is absorbed, about 5 to 7 minutes; stir in parsley and nutmeg. Remove from heat and transfer mixture to a large bowl. Add egg substitute, cheeses and salt and pepper; mix well.

Lay 1 sheet of phyllo in and up the sides of prepared pan; coat surface lightly with cooking spray. Top with 7 more sheets of phyllo, coating each layer with cooking spray. Spread spinach mixture over dough and top with 8 more sheets of dough, coating each layer with cooking spray. Roll the overhanging sides of dough into the edges of pan, forming a border.

Using a sharp knife, cut into 12 squares, almost through to the bottom, but not quite or the filling will leak. Refrigerate for 30 minutes.

Preheat oven to 375 F. Bake until crisp and golden, about 45 minutes. Let stand 5 minutes before cutting squares all the way through to the bottom.

Weight Watchers renovated Spinach Pie by:
- Using fat-free egg substitute instead of whole eggs.
- Spraying phyllo dough with cooking spray instead of brushing it with butter.
- Cutting back on the amount of feta and Parmesan cheeses but using them crumbled or grated so that they spread farther.

Rhubarb Meringue Pie

Melt-in-your-mouth meringue tops pucker-powered rhubarb for a pretty-as-a-picture dessert.

Yield: 8 servings

Baked Pie Crust:
1 cup Gold Medal all-purpose flour
1/2 teaspoon salt
1/3 cup plus 1 tablespoon margarine or 1/3 cup lard
2 to 3 tablespoons cold water

Filling:
2 eggs
1 cup sugar
1/3 cup Gold Medal all-purpose flour
4 cups cut-up rhubarb

2 tablespoons butter or margarine

3 egg whites
1/4 teaspoon cream of tartar
1/4 cup sugar

Baked Pie Crust:
Heat oven to 475 F. Mix flour and salt in medium bowl. Cut in margarine, using pastry blender or crisscrossing 2 knives, until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost leaves side of bowl (1 to 2 teaspoons more water can be added if necessary).
Gather pastry into a ball. Shape into flattened round on lightly floured surface. Roll pastry, using floured rolling pin, into circle 2 inches larger than upside-down pie plate, 9x1 1/4 inches. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side.

Trim overhanging edge of pastry 1 inch from rim of pie plate. Fold and roll pastry under, even with plate; flute as desired. Prick bottom and side of pastry thoroughly with fork. Bake 8 to 10 minutes or until light brown; cool on wire rack.

Filling:
Heat oven to 375 F. Beat eggs and 1 cup sugar in large bowl with electric mixer on medium speed until thickened. Stir in flour and rhubarb; pour into pie crust. Dot with butter. Cover edge of crust with 2- to 3-inch strip of aluminum foil to prevent excessive browning.

Bake 35 to 45 minutes or until filling is bubbly and rhubarb is tender. Cool pie on wire rack while preparing meringue.

Heat oven to 400 F. Beat egg whites and cream of tartar in large bowl on high speed until foamy. Beat in 1/4 cup sugar, 1 tablespoon at a time; continue beating until stiff and glossy (do not underbeat). Spread meringue over rhubarb mixture to edge of crust. Bake 6 to 8 minutes or until light brown. Cool pie away from draft, about 30 minutes.

Did you know? Cream of tartar is added to egg whites in the beginning beating stages to give the whites more stability and volume.

Pecan Pie - Flaky Pastry

Decadent Pecan Pie - Flaky Pastry

Make this traditional holiday pie anytime with this easy recipe. It�s sweet, crunchy pecans in a light flaky crust just like you remember.

Yield: 1 pie, 8 servings

Best Flaky Pastry:
1 cup Gold Medal all-purpose flour
1/4 teaspoon salt
1/3 cup plus 1 tablespoon shortening or 1/3 cup lard
2 to 3 tablespoons cold water

Filling:
2/3 cup sugar
1/3 cup butter or margarine, melted
1 cup corn syrup
1/2 teaspoon salt
3 eggs
1 cup pecan halves or broken pecans

Mix flour and salt in medium bowl. Cut in shortening, using pastry blender or crisscrossing 2 knives, until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost leaves side of bowl (1 to 2 teaspoons more water can be added if necessary).
Gather pastry into a ball. Shape into flattened round on lightly floured surface. Roll pastry, using floured rolling pin, into circle 2 inches larger than upside-down pie plate, 9 x 1-1/4 inches. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side.

Trim overhanging edge of pastry 1 inch from rim of pie plate. Fold and roll pastry under, even with plate; flute as desired.

Heat oven to 375 F.

Beat sugar, butter, corn syrup, salt and eggs in medium bowl with wire whisk or hand beater until well blended. Stir in pecans. Pour into pastry-lined pie plate.

Bake 40 to 50 minutes or until center is set; cool.

Tempting Pumpkin Pie

Tempting Pumpkin Pie

You, too, can make homemade pumpkin pie! Continue the holiday tradition with this easy recipe.

Yield: 1 pie, 8 servings

Best Flaky Pastry:
1 cup Gold Medal all-purpose flour
1/4 teaspoon salt
1/3 cup plus 1 tablespoon shortening or 1/3 cup lard
2 to 3 tablespoons cold water

Filling:
2 eggs
1/2 cup sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/8 teaspoon ground cloves
1 can (15 ounces) pumpkin (not pumpkin pie mix) - make your own
1 can (12 ounces) evaporated milk

Mix flour and salt in medium bowl. Cut in shortening, using pastry blender or crisscrossing 2 knives, until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost leaves side of bowl (1 to 2 teaspoons more water can be added if necessary).
Gather pastry into a ball. Shape into flattened round on lightly floured surface. Roll pastry, using floured rolling pin, into circle 2 inches larger than upside-down pie plate, 9 x 1-1/4 inches. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side.

Trim overhanging edge of pastry even with plate. Cut scraps of rolled pastry with tiny leaf-shaped cookie cutter. Sprinkle cutouts with sugar; press on pastry edge.

Heat oven to 425 F.

Beat eggs slightly in medium bowl with wire whisk or hand beater. Beat in remaining ingredients.

To prevent spilling, place pastry-lined pie plate on oven rack. Pour filling into pie plate. Bake 15 minutes.

Reduce oven temperature to 350 F. Bake about 45 minutes longer or until knife inserted in center comes out clean. Cool 30 minutes. Refrigerate about 4 hours or until chilled. Immediately refrigerate any remaining pie after serving.

Note:
The cutouts that top the filling are baked on a cookie sheet while the oven is at 425°F. It will take just a few minutes for them to bake golden brown. Let cool. Once pie has baked and cooled, top with baked pastry in the branch of leaves pattern.

Top this pie with "spiced cream clouds" without last-minute fuss! For 8 nice dollops, simply beat 1/2 cup whipping (heavy) cream with 1 tablespoon packed brown sugar and 1/4 teaspoon ground cinnamon in a chilled small bowl with an electric mixer on high speed until stiff. If making ahead, drop the whipped cream by 8 dollops onto waxed paper and freeze uncovered at least 2 hours, then cover tightly and freeze no longer than 2 months. If you plan to add a candy pumpkin when serving, make a depression in each dollop before freezing. Once on the pie, the frozen dollops need to stand only 5 minutes before serving.

Blueberry Pie

Yields: 1 pie - 6 servings

1 double 9 inch pie shell
4 to 5 cups fresh or frozen blueberries
1/4 cup corn starch
2 tablespoons flour
1 1/4 cups sugar
2 drops vanilla extract
1 tablespoon lemon juice
1 tablespoon unsalted butter
egg wash (1 egg with a pinch of salt) for glazing

Preheat oven to 425 F.
Line a 9-inch pie pan with pastry dough (more).
In a large bowl, toss the blueberries, corn starch, flour, sugar, vanilla extract and lemon juice. Spoon or mound into pie shell. Dot with the unsalted butter. Wet pie edges with a bit of water (more). Roll remaining pastry to fit top of pie. Place on pie and press securely onto fruit and edges to seal. Trim edges and crimp. Cut slits for steam to escape. Brush top of pastry with egg wash.

Place pie on baking sheets and place on lowest rack in oven. Bake for 20 minutes, reduce heat to 375 F. and bake until juices begin to bubble through steam slits (about 35 to 45 minutes). Cool for 1 hour before serving

Quick and Easy Pumpkin Pie

Ingredient

1 1/2 c. canned or cooked pumpkin or squash
1 c. brown sugar, firmly packed
1/2 tsp. salt
2 tsp. cinnamon
1 tsp. ginger
2 T. molasses
3 eggs, slightly beaten
12 oz. can of evaporated milk
1 unbaked pie shell

Preheat oven to 425 degrees F.

In a large bowl combine pumpkin, sugar, salt, spices and molasses.

Add eggs and milk and mix thoroughly.

Pour into unbaked pie shell and bake at 425 degrees F for 40 to 45 minutes.

Let cool. Serve with Whip cream.

Sweet Potato Pie with Cornmeal Pastry

Enjoy a classic pie made southern style with cornmeal pastry and topped with lots of whipped cream!

Yield: 1 pie, 8 servings

Cornmeal Pastry:
2/3 cup Gold Medal all-purpose flour
1/3 cup cornmeal
1/4 teaspoon salt
1/3 cup plus 1 tablespoon shortening
2 to 3 tablespoons cold water

Filling:
2 eggs
2 cups mashed cooked sweet potatoes
3/4 cup sugar
1 2/3 cups evaporated milk
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves

Cinnamon-Pecan Streusel:
1/3 cup packed brown sugar
1/3 cup chopped pecans
1 tablespoon butter or margarine, softened
1/2 teaspoon ground cinnamon

Sweetened whipped cream, if desired

Cornmeal Pastry
Mix flour, cornmeal and salt in medium bowl. Cut in shortening, using pastry blender or crisscrossing 2 knives, until particles are size of small peas. Sprinkle with water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl (1 to 2 teaspoons water can be added if necessary). Gather pastry into a ball. Shape into flattened round on lightly floured surface. Roll pastry, using floured rolling pin, into circle 2 inches larger than upside-down deep-dish pie plate, 9x1 1/2 inches. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side. Trim and flute pastry edge.

Heat oven to 425 F.

Beat eggs slightly in medium bowl. Stir in remaining ingredients except Streusel Topping and whipped cream. Pour into pastry-lined pie plate. Bake 15 minutes.

Make Streusel Topping by mixing all 4 ingredients

Reduce oven temperature to 350 F. Bake 35 minutes longer. Sprinkle Streusel Topping over pie. Bake about 10 minutes longer or until knife inserted in center comes out clean. Cool completely on wire rack, about 2 hours. Serve with whipped cream

Enjoy a classic pie made southern style with cornmeal pastry and topped with lots of whipped cream!

Yield: 1 pie, 8 servings

Cornmeal Pastry:
2/3 cup Gold Medal all-purpose flour
1/3 cup cornmeal
1/4 teaspoon salt
1/3 cup plus 1 tablespoon shortening
2 to 3 tablespoons cold water

Filling:
2 eggs
2 cups mashed cooked sweet potatoes
3/4 cup sugar
1 2/3 cups evaporated milk
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves

Cinnamon-Pecan Streusel:
1/3 cup packed brown sugar
1/3 cup chopped pecans
1 tablespoon butter or margarine, softened
1/2 teaspoon ground cinnamon

Sweetened whipped cream, if desired

Cornmeal Pastry
Mix flour, cornmeal and salt in medium bowl. Cut in shortening, using pastry blender or crisscrossing 2 knives, until particles are size of small peas. Sprinkle with water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl (1 to 2 teaspoons water can be added if necessary). Gather pastry into a ball. Shape into flattened round on lightly floured surface. Roll pastry, using floured rolling pin, into circle 2 inches larger than upside-down deep-dish pie plate, 9x1 1/2 inches. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side. Trim and flute pastry edge.

Heat oven to 425 F.

Beat eggs slightly in medium bowl. Stir in remaining ingredients except Streusel Topping and whipped cream. Pour into pastry-lined pie plate. Bake 15 minutes.

Make Streusel Topping by mixing all 4 ingredients

Reduce oven temperature to 350 F. Bake 35 minutes longer. Sprinkle Streusel Topping over pie. Bake about 10 minutes longer or until knife inserted in center comes out clean. Cool completely on wire rack, about 2 hours. Serve with whipped cream.

Classic Strawberry Pie

Yield: 8 servings

1 package (3.4 ounces) instant vanilla pudding mix
1 cup skim milk

9-inch graham cracker pie crust:
1 1/4 cups graham cracker crumbs
1/4 cup sugar
1/3 cup melted margarine or butter

2 pint baskets California strawberries, stemmed
Powdered sugar, for dusting

Graham Cracker Crust

Heat oven to 375 degrees. In bowl mix 1 1/4 cups graham cracker crumbs with 1/4 cup sugar and 1/3 cup melted margarine or butter until thoroughly blended. Press crumb mixture firmly onto bottom and side of 9-inch pie plate. Bake in center of oven about 8 minutes until lightly brown, cool.

In bowl, whisk pudding mix and milk 2 minutes; chill 30 minutes. Spread pudding evenly in piecrust. Cover top of pie with strawberries, pointed ends up. Dust lightly with powdered sugar.

Nutritional Information per serving: 239 calories; 8 g fat; 1 mg cholesterol; 247 mg sodium; 41 g carbohydrate; 3 g fiber; 3 g protein

How To Make Apple Pie Shake

Apple Pie Shake Recipe

Ingredients:

2 scoops French Vanilla Formula 1 Nutritional Shake Mix
2 tablespoons Personalized Protein Powder (or more)
1 cup plain soy milk or nonfat milk
1 cup frozen apple slices
A few dashes each cinnamon, nutmeg, cloves
1/4 teaspoon vanilla extract
4 ice cubes

Directions:
Place all ingredients in the blender and mix thoroughly until the ice cubes are completely crushed. Ice cubes are optional.

Nutritional Analysis (with nonfat milk):
Calories: 300
Protein: 30 grams
Fat: 1 gram
Carbohydrates: 46 grams