Mock Cranberry Apple Pie

2 cups boiling water
8 serving size package or 2 4-serving size packages red flavor gelatin dessert
1/2 cup cold water
1/2 tsp ground cinnamon
1/8 tsp ground cloves
4 oz cream cheese, softened
1/4 cup sugar
1/2 cup frozen whipped topping, thawed
1 prepared graham cracker crumb crust
1 medium apple, shopped
1/2 cup chopped walnuts
fresh mint leaves - optional

Stir boiling water into gelatin in a large bowl at least 2 minutes until completely dissolved. Stir in cold water and spices. REfrigerate about 1 1/2 hours or until thickened .

Meanwhile, mix cream cheese and sugar in medium bowl with wire whisk until smooth. Gently stir in whipped topping. Spread on crust. Refrigerate.

Stir apples and walnuts into thickened gelatin. Refrigerate 10 to 15 minutes or until mixture is very thick and will mound. Spoon over cream cheese layer.

Refrigerate 4 hours or until firm. Garnish with additional whipped topping and mint leaves, if desired. Store leftover pie in refrigerator.

Low Fat Chocolate Cheesecake

vegetable cooking spray
3/4 cup graham cracker crumbs
1/4 cup sugar
3 8-oz packages fat free cream cheese, softened
1/3 cup unsweetened cocoa
3 tbs flour
1 14-oz can fat free sweetened condensed skimmed milk
3 egg whites
1 egg
1/4 cup semi sweet chocolate chips, melted
1 1/2 tsp vanilla extract

Preheat oven to 300'. Spray bottom of 9 inch springform pan with cooking spray. Combine crumbs and sugar; sprinkle evenly on bottom of pan. In a large mixer bowl, beat cheese until fluffy. Mix in cocoa and flour. Add the condensed milk, egg whites, egg, chips and vanilla; mix well. Pour into prepared pan. Bake 45-50 minutes or until center is set. cool. Chill. Garnish as desired (raspberries or cherries). Refrigerate leftovers.

Gooey Mud Pie

1 jar (11.75 oz) hot fudge topping, slightly warm
1 9 inch premade chocolate pie cruse
1 quart coffee ice cream
1 cup frozen light whipped topping, thawed
1 bottle (7.25 oz) chocolate shell topping.

Drizzle half of the warm fudge topping ove rbottom of piecrust. Spoon half of the ice cream in an even layer over fudge topping. Drizzle remaining fudge topping over ice cream. Freeze pie for 15 mintues.

Using a wooden spoon, stir remaining half of ice cream in a large bowl to loosen. Stir in 1/4 cup whipped topping. Fold in remaining whipped topping to create a mouselike texture.

Spoon mixture onto fudge-topped ice cream layer. Freeze until firm, at least 1 hour. Drizzle 1/4 of the chocolate topping over top of pie. Freeze pie 5 mintues. Repeat drizzling and freezing 3 more times. Cut pie into wedges and serve immediately.

Cover tightly and freeze for up to 3 days.

Lemon Cranberry Pie

1 9-inch baked pastry shell
1 16-oz can whole berry cranberry sauce
2 tbs cornstarch
2 tbs light brown sugar
1 14-oz can low fat or fat free sweetened condensed milk
1/2 cup real lemon lemon juice from concentrate
3 egg yolks
yellow food coloring, optional


Preheat oven to 325'. In small saucepan, combine crnberry sauce, cornstarch and sugar. Over medium heat, cook and stir until thickened and bubbly. Spoon into prepared pastry shell. In small mixer bowl, beat condensed milk, lemon juice, egg yolks nad food coloring if desired until well blended. Spoon evenly over cranberry mixture. Bake 30 mintues. Cool. Chill thoroughly. Garnish with whipped cream and whole cherries if desired. Refrigerate leftovers.

Banana Cream Pie

1 9-inch baked pastry shell
3 tbs cornstarch
1 2/3 cups water
1 14-oz can sweetened condensed milk
3 egg yolks, beaten
2 tbs margarine or butter
1 tsp vanilla extract
3 medium bananas
lemon juice from concentrate
whipped cream

In a heavy saucepan, dissolve cornstarch in water; stir i sweetened condensed milk and egg yolks. Cook and stir until thickened and bubbly. Remove from heat; add margarine and vanilla. Cool slightly. Slice 2 bananas; dip in lemon juice and drain. Arrange on bottom of prepared crust. Pour filling over bananas; cover. Chill 4 hours or until set. Spread top with whipped cream. Slice remaining banana. Dip in lemon juice, drain and garnish top of pie.
Refrigerate leftovers.

Old Time Molasses Pecan Pie

1 1/2 cups packed brown sugar
2 1/2 tbs all purpose flour
1/4 cup butter, melted
5 eggs
1 1/3 cups light corn syrup
1/4 cup molasses
1 1/2 tsp vanilla extract
1 1/2 cups pecan pieces
1 unbaked pie shell
pecan halves


In a mixin gbowl, beat sugar, flour, butter and eggs. Add corn syrup, molasses and vanilla; mix until smooth. Arrange pecan pieces in pie shell and pour liquid mixture over pecans (the nuts will rise to the top during baking. ) Bake for 50-60 minutes at 360' or until filling is completely set in the center. Cool on a rack for about an hour before serving. Garnish with pecan halves.

Brownie Caramel Walnut Pie

1 9-inch unbaked pastry shell
1/2 cup chopped walnuts
20 caramels, unwrapped
1 14-oz can low fat or fat free sweetened condensed milk
1 egg, beaten
2 tbs margarine
1 6-oz package semi sweet chocolate chips, melted

Preheat oven to 325'. Sprinkle nuts into pastry shell. In a small saucepan, over low heat, melt caramels with 2/3 cup condensed milk. Spoon over walnuts. In a mixing bowl, combine egg, margarine and remaining condensed milk; mix well. Stir in chips. our chocolate mixture over caramel layer. Bake for 35 mintues or until center is set. Cool. Serve warm or chilled.

Garnish with whipped cream and whole walnuts.

Easy Key Lime Pie

1 10 inch baked pastry shell
6 egg yolks
2 14=oz cans sweetened condensed milk
1 8-oz bottle lime juice from concentrate
yellow or green food coloring
whipped cream or whipped topping


1. Preheat oven to 325'. In a large bmixer bowl, beat egg yolks with sweetened condensed milk, lime juice and food coloring if desired. pour into prepared pastry shell and bake 40 minutes. Cool. Chill. Top with whipped cream . Garnish with lime slices if desired.

Walnute Pumpkin Pie

1 6 oz Ready crust graham cracker pie crust
1 15-oz can pumpkin
1 14-oz can eagle brand sweetened condensed milk
1 egg
1 1/4 tsp ground cinnamon
1/2 tsp each ground ginger, nutmeg and salt
1/4 cup firmly packed brown sugar
2 tbs all purpose flour
2 tbs cold margarine
3/4 cup chopped walnuts

1. Preheat oven to 425'. Combine pumpkin, sweetened condensed milk, egg, 3/4 tsp cinnamon, ginger, nutmeg and salt; mix well. Pour into crust.
2. Bake 15 minutes; remove pie. Reduce oven to 350'.
3. Combine sugar, flour and remaingin 1/2 tsp cinnamon; cut in margarine until crumbly. Stir in walnuts. Sprinkle walnut mixture over pie.
4. Bake 40 minutes at 350' or until knife inserted comes out clean. Makes 1 pie.

Apple Blackberry Pie

Cooking Spray
2/3 cup cugar
2 tbsp cornstarch
1/8 tsp salt
4 apples, cored, peeled, sliced 1/4 inch thick
1 pint fresh blackberries
1 refrigerated pie crust
1 tsp each milk and sugar


1. Preheat the oven to 375'. With the spray, coat a 9 inch glass pie plate. In bowl, mix sugar, cornstarch and salt. Add apples and berries. Mound in glass dish; gently press to compact.
2. Unfold crust; brush with milk; sprinkle with sugar. With 1/4 inch round cookie cutter, cut out circles 1 inch apart; bake circles along with pie for cooke snacks. Transfer crust to dish. Flute edges of crust. Place on baking sheet.
3. Bake for 50 minutes, covering edge if browning too quickly, until apples are tender, crust is golden. Let cool.

Brownie Pie A la Mode

1/2 cup sugar
2 tbs butter
2 tbs water
1 1/2 cups semisweet chocolate chips
2 eggs
1 tsp vanilla extract
2/3 cups all purpose flour
1/4 tsp baking soda
1/4 tsp salt
3/4 cup copped walnuts

fudge sauce:
1 cup (6 oz) semisweet chocolate chips
1/2 cup evaporated milk
1/4 cup sugar
1 tbs butter

vanilla ice cream

In a small saucepan over medium heat, bring the sugar, butter and water to a boil. Remove from the heta; stir in chocolate chips until melted. In a mixing bowl, beat eggs and vanilla. Add chocolate mixture; mix well. Combine flour, baking soda and salt; add to chocolate mixture. Stir in walnuts. Pour into a greased 9 inch pie plate. Bake at 350 degrees for 28-30 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. For fudge sauce, heat chocolate chips,milk, sugar and butter in a microwave or double boiler until chocoate and butter are melted; stir until smooth. Drizzle some over pie. Cut into wedges. Serve with ice cream and additional sauce.

Dixie Pie

pastry for 2 single crust pies
1 1/2 cups raisins
1 cup butter or margarine, softened
1 cup sugar
1 cup packed brown sugar
6 eggs
2 tsp vanilla extract
2-4 tsp ground cinnamon
1 cup chopped nuts
1 cup flaked coconut
whopped topping and additional chopped nuts, optional

Line two 9 inch pie plates with pastry. Trim pastry to 1/2 in beyond edge of plate; flute edges. Line crusts with a double thickness of heavy-duty foil. Bake at 450' for 10 minutes. Discard foil. Cool on wire racks. Place raisins in a saucepan and cover with water; bring to a boil. Remove from the heat and set aside. In a mixing bowl, cream butter and sugars. Beat in eggs, vanilla and cinnamon until smooth. Drain raisins. Stir raisins, nuts and coconut into creamed mixture (mixture will appear curdled). Pour into the crusts. Bake at 350' for 30-35 mintues or until set. Cool on wire racks. Garnish with the whipped topping and nuts.

Strawberry Cream Cheese Pie

1 10-oz package halved strawberries in syrup, thawed
2 8-oz packages cream cheese
1/4 cup sugar
1 tsp vanilla
2 cups cool whip
1 prepared chocolate flavor crumb crust

Drain strawberries, reserving 1/4 cup liquid
Beat cream cheese, reserved liquid, thawed strawberries, sugar and vanill auntil smooth.
Fold in cool whip. Spoon into crust.
Refrigerate several hours or over night.
Garnish with strawberry halves and kiwi slices.

10 Minute Apple Pie

1 graham cracker pie crust
1 can (21 oz) apple pie filling
1 containter frozen whipped topping
1/2 tsp cinnamon
1/2 cup chopped ntus

In a large mixing bowl, gently fold together whipped topping, apple pie filling, cinnamon and nuts.
Spoon into pie crust, mounting filling toward center.
Cover with plastic wrap and freeze over night or until firm. To serve, do not thaw.

Fresh Apricot Pie

I found this recipe at a yard sale. This lady had two of those old library catalog card trays full of 3x5 cards with handwritten recipes. Both trays were packed with cards, and she only wanted $1 per tray. I have no idea how many recipes are in them, i've had them for 2 years now and have only gone through a handfull of them.

4 cups sliced fresh apricots
1 cup sugar
1/3 cup all purpose flour
pinch ground nutmeg
1 tbsp lemon juice
pastry for double crust (9")
milk
additional sugar

In a bowl toss apricots, sugar, flour and nutmeg. Sprinkle with lemon juice, mix well. Line a 9" pie plate with bottom crust, add filling. Roll out remaining pastry to make a lattice crust. Place over filling, seal and flute edges. Brush with milk and sprinkle with sugar. Cover edges of pastry loosely with foil. Bake at 375' for 45-55 minutes or until golden brown. Makes 6-8 servings.