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.