Creamy Lemon Raspberry Pie

I love lemon dessert so this was a no brainer. It is so easy to make too. You can find it here
Ingredients
1/4 cup raspberry jam
1 prepared 9 inch (6 ounce) shortbread crumb crust
1 cup fresh raspberries
4 ounces cream cheese softened
1 can (12 fl ounces) evaporated milk
2 packages (3.4 ounce each )lemon instant pudding
Grated peel of 1 lemon
1-8ounce container whipped topping
Additional grated lemon peel

1. Spread raspberry jam on the bottom of crust. Sprinkle 3/4 raspberry over jam.
2. Beat cream cheese in large mixing bowl until creamy. Gradually add evaporated milk, pudding mixes, and lemon peel. Beat for 2 minutes on medium speed until well blended. Gently blend in half of the whipped topping. Spoon into crust, top with remaining whipped topping. 
3. Refrigerate for 2 hours or until set. Garnish with remaining raspberries and additional lemon zest if desired just before serving. 

Lemon Meringue Pie

Ingredients

• 1-1/2 cups all-purpose flour
• 1/2 teaspoon salt
• 1/2 cup shortening
• 1/4 cup cold water
• 
  FILLING:
• 1-1/2 cups sugar
• 1/4 cup cornstarch
• 3 tablespoons all-purpose flour
• 1/4 teaspoon salt
• 1-1/2 cups water
• 3 egg yolks, lightly beaten
• 2 tablespoons butter
• 1/3 cup lemon juice
• 1 teaspoon grated lemon peel
• 1 teaspoon lemon extract
• 
  MERINGUE:
• 3 egg whites
• 1/4 teaspoon cream of tartar
• 6 tablespoons sugar

Directions

• In a small bowl, combine flour and salt; cut in the shortening until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Roll out pastry to fit a 9-in. pie plate. Transfer pastry to pie plate. Trim pastry to 1/2 in. beyond edge of pie plate; flute edges.
• Line with a double thickness of heavy-duty foil. Bake at 450° for 8 minutes or until lightly browned. Remove foil; cool on a wire rack.
• For filling, in a small saucepan, combine the sugar, cornstarch, flour and salt. Gradually stir in water. Cook and stir over medium heat until thickened and bubbly, about 2 minutes. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Gradually stir 1 cup hot filling into egg yolks; return all to pan. Bring to a gentle boil; cook and stir for 2 minutes. Remove from the heat. Stir in the butter, lemon juice, peel and extract until butter is melted. Pour hot filling into crust.
• In a small bowl, beat egg whites and cream of tartar on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved. Spread evenly over hot filling, sealing edges to crust.
• Bake at 350° for 12-15 minutes or until the meringue is golden brown. Cool on a wire rack for 1 hour. Refrigerate for at least 3 hours before serving. Store leftovers in the refrigerator. Yield: 6-8 servings.

source: http://www.tasteofhome.com/

Rhubarb Strawberry Pie

I made this after buying a flat of strawberries. It was originally a Rhubarb pie recipe that I just replaced part of the Rhubarb with strawberries. I use the Never fail pie crust recipe for the crust also found on this blog. They are both old family recipes. Enjoy.

2 cups Rhubarb
2 cups Strawberry
1/3 cups flour
1 1/2 cups sugar
1 teaspoon salt
2 eggs

1. Mix the Rhubarb, strawberries, sugar, flour, and salt. Let it sit until pie dough is rolled out.
2. Add the eggs to the mixture prior to filling the pie crust.
3. Add a lattice crust for the prior top and dot with butter.
4. Bake for 45-60 minutes at 375 degrees. 

Cherry Chocolate Pie

This is a great dessert for anyone that loves cherries and chocolate. You can find it here

Ingredients

• 11 large marshmallows
• 1/3 cup milk
• 1 piece (3 ounces) milk chocolate candy bar, chopped
• 1 container (8 ounces) frozen whipped topping, thawed and divided
• 1 graham cracker crust (10 inches)
• 1 can (21 ounces) graham cracker crust
• cherry pie filling

Directions

• In a large saucepan, combine the marshmallows, milk and chocolate. Cook and stir over medium-low heat until smooth. Cool completely.

• Fold 3/4 cup whipped topping into chocolate mixture. Pour into prepared crust. Cover and refrigerate for at least 30 minutes.
• Top with pie filling and remaining whipped topping. Cover and refrigerate for 8 hours or overnight. Yield: 8 servings.  

Editor's Note: This recipe uses half of a 6-ounce milk chocolate candy bar.

Classic Pecan Pie

This is a yummy pie let me tell ya. Find it here

• 1 cup Karo® Light OR Dark Corn Syrup
• 3 eggs
• 1 cup sugar
• 2 tablespoons butter, melted
• 1 teaspoon Spice Islands® Pure Vanilla Extract
• 1-1/2 cups (6 ounces) pecans
• 1 (9-inch) unbaked or frozen** deep-dish pie crust

1. Preheat oven to 350. 
2. Mix sugar, eggs, corn syrup,  melted butter, and vanilla using a spoon. Stir in pecans. Pour filling into pie crust.
3. Bake on center rake of oven for 60-70 minutes. Cool 2 hours on wire rake before serving.

Apple Butter Pumpkin Pie

I brought this pie down to have  as one of the many desserts during Thanksgiving. It was a big hit with many.
Find it here

Ingredients

• 3 eggs
• 1 cup canned pumpkin
• 1 cup apple butter
• 3/4 cup packed brown sugar
• 1 can (5 ounces) evaporated milk
• 1/3 cup milk
• 1 teaspoon Vanilla Extract
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/8 teaspoon each ground ginger, cloves and nutmeg
• 1 unbaked pastry shell (9 inches)
• Whipped cream, optional

Directions

• In a large bowl, combine the first seven ingredients. Whisk in salt and spices until well blended. Pour into pastry shell.

• Bake at 400° for 50-55 minutes or until a knife inserted near the center comes out clean. Cover edges loosely with foil during the last 20 minutes if necessary. Cool on wire rack. Garnish with whipped cream if desired. Refrigerate leftovers. Yield: 6-8 servings.

Peanut Butter Pie Recipe

Any peanut butter lover will like this pie from taste of home

Ingredients

• 3/4 cup peanut butter
• 4 ounces cream cheese, softened
• 1 cup confectioners' sugar
• 1 carton (8 ounces) frozen whipped topping, thawed
• 1 graham cracker crust (9 inches)
• 
  Salted chopped peanuts

Directions

In a large bowl, beat the peanut butter, cream cheese and confectioners' sugar until smooth. Fold in whipped topping; pour into prepared crust. Sprinkle with nuts. Chill until serving. Refrigerate leftovers. Yield: 8 servings.
Tip: You can also use my Never fail Pie crust for this pie. 

Fresh Peach Pie

This recipe come from my Aunt Christine Johnson. I loved it so much that every fall I make this pie after getting fresh peaches to bottle. I always save enough out to make it.

1 package Vanilla wafers
1 cup sugar
1 teaspoon vanilla
10 fresh peaches
1/2 cup sugar
8 oz. cream cheese
2 tablespoons milk
1/4 cup butter melted
1 pint whipping cream
1 teaspoon vanilla

1. Place half the crumbs in a 9x13 baking pan.
2. Whip the cream cheese, 1 cup sugar, milk, 1 teaspoon vanilla, and butter until smooth.
3. Spoon over crumbs 
4. Put sliced peaches on top.
5. Mix whipping cream, 1/2 cup sugar, and 1/2 teaspoon vanilla.
6. Layer over peaches, sprinkle remaining crumbs on top, chill for 8 hours or over night. 

Now there is three ways you can make this. You can do exactly as written which is still good, you can put into two 9 inch pie pans, or you can buy two gram cracker crumb pie crusts in place of the wafers. I've done it either of these ways. The last option is the easiest. It also comes in handy when you plan to give it to a family and don't want to worry about getting the pan back. It also depends on how much of a hurry you are in. Either way you choose, the pie will turn out supper yummy. Enjoy.