1 ea 9 inch Unbaked Pie Shell

TOPPING

1/2 c Unbleached Flour
1/3 c Sugar
1/3 c Brown Sugar; Firmly Packed
1/2 t Cinnamon; Ground
5 tb Butter

FILLING

1 1/2 lb Cooking Apples; *
1 tb Lemon Juice; Fresh
6 oz Cheddar;Md, Shredded,1 1/2 C
4 t Unbleached Flour
1/4 t Nutmeg; Ground

* Use a cooking apple such as Granny Smith’s. Core, peel and
thinly sliced

Make a high rim around the pie crust. Combine all the dry
ingredients in the topping and cut in the butter until crumbly.

Set aside. Toss the apples and lemon juice together and add the
cheese, flour, and nutmeg, tossing and mixing well. Arrange the
apples in the crust and sprinkle on the topping.

Bake in a preheated 375 degree F. oven for 40 to 50 minutes.

Serve warm with Vanilla Ice Cream if desired.

Related posts:

1. Cheddar Crumble Apple Pie
2. Apple Crumble Pie
3. Apple Crumble Pie

* Or enough to fill pie shell with peach halves.

Peel Peaches, cut in half and remove stones. Arrange halves cut
side down in an unbaked pieshell. Mix sugar, flour and cinnamon
with cream to make a paste. Pour over peaches.

Place in hot oven 450 degree F. Bake 10 minutes or until shell
begins to brown.

Reduce heat to moderate oven (350 degrees F.). Continue baking for
30 minutes or until peaches are done. Cool and serve cold.

Related posts:

1. Peach Cream Pie
2. Old Fashioned Peach Cream Pie
3. Peach Sour-Cream Pie

Mix cream cheese, sugar, and vanilla. Fold in whipped cream. Pour
into graham cracker pie shell. Top with blueberry pie filling.
Chill for 2 hours to allow to set before serving.

Related posts:

1. Blueberry Banana Cream Cheese Pie
2. Banana Blueberry Cream Cheese Pie
3. Bananas And Blueberry Cream Pie

Mix and place fruit in a 3 quart buttered casserole. Combine dry
ingredients and pat on top. Dot with butter. Cover and bake for
45 min at 325 degrees. Serves 6-8

Related posts:

1. Apple Cranberry Pie
2. Apple Pie
3. Apple Cranberry Streusel Pie With

Blind-bake piecrust; cool.

In medium saucepan, stir together 2/3 cup sugar, cornstarch, salt
and 3 cups milk; blend in eggs. Cook over medium heat, stirring
constantly, until mixture boils; boil and stir 1 minute. Remove
from heat; stir in butter and vanilla. Into small bowl, pour 1-1/2
cups cream filling; stir in coconut. Set aside.

Stir together cocoa, 3 tablespoons sugar and 2 tablespoons milk;
blend into remaining cream filling in saucepan. Return to heat;
cook just to boiling, stirring constantly. Remove from heat; pour
1 cup chocolate filling into baked pie crust. Spread coconut filling
over chocolate layer. Top with remaining chocolate filling; spread
evenly.

Press plastic wrap directly onto surface; refrigerate 6 to 8 hours.
Just before serving, spread with whipped topping. Cover; refrigerate
leftover pie. 8 servings.

Related posts:

1. Chocolate Coconut Cream Pie
2. Double Coconut Cream Pie
3. Coconut Cream Pie

1. In a small bowl, combine the graham cracker crumbs and 2 T choco- late
syrup. Using a fork, mix well. Using the back side of a spoon, press crumb
mixture over bottom and up the sides of a 9″ pie plate; set aside.

2. Using electric mixer, on medium speed, (or food processor), beat frozen
ice milk or yogurt until smooth. Using a spatula, carefully spread over the
crust. Cover with plastic wrap and freeze until firm about 2 hours.

3. To serve, slice bananas and arrange in a circle over the ice milk/
yogurt. Spread cool whip over bananas and drizzle with remaining chocolate
syrup.

Each serving provides: 1/2 fruit; 1/2 bread; 95 calories Source: Weight
Watchers 1992

VARIATION: Substitute 2 cups fresh strawberries for the bananas

MMMMM

MMMMM—– Meal-Master – Recipe via MMFIND (uf) v0.93

Title: Banana Split Pie
Categories: Pies
Yield: 1 servings

2 pk Graham crackers
1 Stick of margarine, melted
1/2 c Sugar
Filling
2 pk Cream cheese (8 oz.)
2 c Confectioner’s sugar
4 Bananas, sliced
1 cn Crushed pineapple (12 oz.) Drain well
1 ct Cool Whip (6 oz.)
2 oz Cherries

Press crackers into crumbs. Add margarine and sugar. Mix by hand; press
into a 9 inch pie pan. Bake at 425 degrees for 5 minutes. Cool. You can
also buy a prepared graham cracker pie shell if you like. Filling: Blend
cream cheese with confectioner’s sugar. Spread over crust. Slice bananas
over cream cheese. Spread pineapple over bananas. Add Cool Whip and top
with cherries. Refrigerate until you are ready to serve. Randy Rigg

MMMMM

MMMMM—– Meal-Master – Recipe via MMFIND (uf) v0.93

Title: Banana Split Pie
Categories: Pies
Yield: 1 servings

2 pk Graham crackers
1 Stick of margarine, melted
1/2 c Sugar
Filling
2 pk Cream cheese (8 oz.)
2 c Confectioner’s sugar
4 Bananas, sliced
1 cn Crushed pineapple (12 oz.)
Drain well
1 ct Cool Whip (6 oz.)
2 oz Cherries

Press crackers into crumbs. Add margarine and sugar. Mix by hand; press
into a 9 inch pie pan. Bake at 425 degrees for 5 minutes. Cool. You can
also buy a prepared graham cracker pie shell if you like. Filling: Blend
cream cheese with confectioner’s sugar. Spread over crust. Slice bananas
over cream cheese. Spread pineapple over bananas. Add Cool Whip and top
with cherries. Refrigerate until you are ready to serve. Randy Rigg

Related posts:

1. Banana Split Pie
2. Banana Split Cake For The Rich At
3. Banana Split Pie

2 deep dish crusts
pecans totals about cup altogether (see below)

Mix butter, flour, eggs, buttermilk, sugar, salt, nutmeg, cinnamon
and vanilla together well. Pour into crusts.

Top with pecan halves (usually I put in a starburst on top). Dust
with nutmeg and cinnamon lightly across the top. Bake in preheated
oven at 350 degrees for 55 minutes.

This pie can be left out (never lasts that long) on the countertop
for several days at room temperature. It freezes well.

Related posts:

1. Will’s Buttermilk Pecan Pie
2. Lemon Buttermilk Pie
3. Buttermilk Pie

Blend sugar, flour and nutmeg. Add melted butter and beat until
creamy. Add eggs one at a time, beating well after each. Mix in
the milk and lemon. Pour into unbaked 9-inch pie crust. Bake at
400 degrees for 10 minutes. Lower temperature to 325 degrees and
continue baking for 30 minutes longer.

Related posts:

1. Lemon Buttermilk Pie
2. Lemon Buttermilk Pie
3. Lemon Buttermilk Pie

Rinse berries and drain dry on absorbent towels. In a large bowl
stir together sugar, tapioca, cinnamon, and nutmeg. Add berries,
lemon juice, and liqueur; mix gently. Let stand at least 15 minutes
or up to 1 hour to soften tapioca, stirring gently now and then,
before pouring into pie crust.

Bake over foil in a 400 degree F oven on the lowest rack until
pastry is golden brown and filling is bubbly, 55 to 60 minutes.

Related posts:

1. Blackberry-Chocolate Chip Pie
2. Blackberry – Apple Pie
3. Blackberry – Apple Pie

For filling, in a medium saucepan combine sugar, flour or cornstarch,
and salt; gradually stir in milk. Cook and stir over medium heat
till thickened and bubbly. Reduce heat, cook and stir 2 minutes
more. Remove from heat. Separate egg whites; set whites aside
for meringue. Beat egg yolks slightly. Gradually stir 1 cup of
the hot mixture into yolks. Return egg mixture to saucepan; bring
to a gentle boil. Cook and stir 2 minutes more. Remove from heat.
Stir in butter and vanilla. Pour hot filling into Baked Pastry
Shell. Spread meringue over hot filling; seal to edge. Bake in
a 350F oven for 12 to 15 minutes or till golden. Cool. Cover;
chill to store. Makes 8 servings.

For banana cream pie, slice three bananas into bottom of pie crust,
then pour hot filling over and bake as usual. Garnish with whipped
cream and sliced bananas instead of the meringue.

Related posts:

1. Banana Cream Pie
2. Banana Cream Pie
3. Double Coconut Cream Pie