Pie Recipes

Ingredients

* 2 packages (8 ounce each) cream cheese, softened
* 3/4 cup sugar
* 1/4 cup cocoa
* 1 1/2 teaspoons vanilla extract
* 1 (9 ounce) graham cracker crust
* 2 cups frozen non dairy whipped topping, thawed

Method

Heat oven to 350 F.
Beat cream cheese and sugar until blended; beat in eggs until well blended.
Add cocoa and vanilla, blending until smooth.
Pour into crust.
Bake 30 to 35 minutes or until almost set in center.
Cool completely on wire rack.
Cover; refrigerate.
Spread whipped topping over top; garnish as desired.
Refrigerate leftover pie.

Yield: 8 to 10 servings

Ingredients

* 1-1/2 cups milk
* 1 cup brown sugar
* 2 tablespoons cornstarch
* 2 egg yolks
* 2 tablespoons butter
* Baked Pie Shell
* Meringue

Method

Heat one cup milk with sugar until well dissolved.
Add well beaten egg yolks and cook 2 to 3 minutes.
Stir in cornstarch which has been dissolved with other half of milk and cook in double boiler until thick, stirring constantly.
Remove from heat and add butter.
When cool, pour in baked pie shell and cover with meringue.

Ingredients

* 1 quart fresh blueberries or 2 (9 ounce) cartons unsweetened frozen blueberries
* 1/4 cup flour, divided
* 1 (9 inch) two crust pie
* 1/2 cup sugar; divided
* 2 teaspoons lemon juice
* 2 teaspoons butter or margarine

Method

Preheat oven to 375 degrees.
Place large size (14 X 20) oven cooking bag on large cookie sheet.
In large bowl, coat blueberries with 3 tablespoons flour.
Roll out pastry for bottom crust, fit into pan; sprinkle with 1
tablespoon sugar and remaining flour.
Pour in blueberries; sprinkle with lemon juice and remaining sugar.
Dot with butter.
Add lattice top crust made with remaining pastry; slide pie into bag.
Close bag with nylon tie; make 6 half inch slits in top.
Bake 1 hour or until syrup boils and crust is brown.