Tempting Pies to Treat Yourself

Paradise Pumpkin Piepumpkin-pie

1 package (8 ounces) cream
1/4 cup sugar
1 egg
1/2 teaspoon vanilla
9 inch pie shell
11/4 cups cooked pumpkin
1/2 cup sugar
1 teaspoon cinnamon 1/4 teaspoon ginger 1/4 teaspoon nutmeg
2 eggs (slightly beaten) pinch of salt
1 cup evaporated milk

Combine first 4 ingredients and spread evenly on pie shell, place in refrigerator until set. Combine remaining ingredients and pour over cheese mixture. Bake at 350° for 1 hour and 5 minutes. Cool. May be served with whipped cream if desired.

Pear Pie

6-7 fresh pears, pared and diced
1 fresh pear, cut into 6 wedges
3 tablespoons lemon juice 1/2 cup sugar
2 tablespoons flour
1 teaspoon grated lemon peel
9-inch pie crust
1/2 cup flour
1/2 cup sugar
1/4 cup margarine
1/2 teaspoon ginger
1/2 teaspoon cinnamon
1/4 teaspoon mace or allspice
3 slices sharp Old English cheese

Sprinkle all pears with lemon juice. Mix sugar, flour and peel; stir into diced pears; spoon into 9-inch pie crust. Combine next 6 ingredients and sprinkle on top. Arrange pear wedges on to of crumbs. Bake at 400° for 45 minutes. Remove from oven, place cheese on top and return to oven until cheese melts.

Zucchini Pineapple Pie

3 ounces cream cheese, softened 1/2 cup powdered sugar 1/2 teaspoon salt
1 teaspoon vanilla
2 eggs
1/4 cup milk
9 inch pie shell

Cream the cheese and powdered sugar;add salt, vanilla and eggs. Beat well. Add the milk. Pour into pie shell and bake at 350° for 15-20 minutes or until set.

Peaches ‘n Cream Piepeaches-cream-pie

1/3 cup sugar
2 tablespoons flour
1/4 teaspoon nutmeg
1/4 teaspoon grated lemon rind
1 cup dairy sour cream
6 medium peaches, peeled and sliced thin
9-inch unbaked pie crust

Mix sugar, flour and nutmeg; stir in lemon rind and sour cream. Add peaches and mix lightly until mixture is blended. Pour into pie crust and bake at 400° for 10 minutes, then 350° for 25 minutes.

Tropical Strawberry Pie

1 box (5 ounces) banana cream
pudding and pie filling 1/4 teaspoon salt
1 tablespoon lemon juice
2 cans (16 ounces each) strawberries
1 can (151/4 ounces) crushed pineapple
1 tablespoon butter red food coloring
9-inch baked pie crust

In saucepan, combine pie filling, salt, lemon juice, and 1/2 cup liquid from strawberries. Blend into a smooth paste. Add pineapple, strawberries and remaining liquid. Cook and stir until mixture comes to full boil. Remove from heat. Add butter and food coloring. Cool 5 minutes. Pour into prepared pie crust. Refrigerate until firm, about 3 hours.

Raspberry Chiffon Pie

2/3 cup sugar
1 envelope unflavored gelatin
1 cup crushed raspberries
3 egg whites
1/4 teaspoon cream of tartar
1/3 cup sugar
1/2 cup whipped cream
9-inch baked pie crust

In a saucepan, cook and stir first 3 ingredients until mixture boils; boil for 1 minute. Cool in refrigerator until partially set. Combine egg whites, cream of tartar and sugar; beat until stiff. Blend in whipped cream. Add raspberry mixture. Pour into pie crust and chill until set. Serve with whipped cream.