Single Freezer Pie Crust, baked, page 309
1 cup CHOCOLATE PUDDING & PIE-FILLING MIX, page 27
2-1/2 cups milk
2 tablespoons butter or margarine
1 teaspoon vanilla extract
2 cups sweetened whipped cream, if desired
Prepare pie crust in a 9-inch pie plate; set aside to cool. In a saucepan, combine CHOCOLATE PUDDING & PIE-FILLING MIX and milk. Cook and stir over medium heat until mixture thickens and begins to bubble, 3 to 5 minutes. Cook and stir 1 minute longer.
Remove from heat. Stir in butter or margarine and vanilla until blended. Cool slightly. Pour into pie crust; cover with plastic wrap. Refrigerate 2 to 3 hours. To serve, top with sweetened whipped cream, if desired. Makes 8 servings.
For a variation of this favorite, make Chocolate Banana Cream Pie by slicing 2 bananas into the baked pie crust. Garnish with chocolate curls and dust with powdered sugar.
CHERRY-ALMOND PIE
For special occasions, make a lattice-top crust by weaving strips of dough.
2 cups fresh tart cherries, pitted
1 (1-lb.) can pitted tart red cherries
1-1/4 cups sugar
1/3 cup all-purpose flour
1/4 teaspoon salt
1 tablespoon butter or margarine, melted
1/4 teaspoon almond extract
1/4 teaspoon red food coloring, if desired
Double Freezer Pie Crust, unbaked, page 309
Almond Glaze, below
Almond Glaze
1 cup powdered sugar
1/2 teaspoon almond extract
About 2 tablespoons cream or milk
Drain canned cherries, reserving 1/2 cup juice. In a medium bowl, combine fresh and canned cherries, sugar, flour, salt, butter or margarine, almond extract, 1/2 cup reserved cherry juice and food coloring, if desired. Let stand about 10 minutes.
Preheat oven to 425F (220C). Prepare bottom pie crust in a 9-inch pie plate. Pour cherry mixture into unbaked crust. Cover with top crust. Cut slits in crust to let steam escape. Trim and flute edges. Bake about 40 minutes until evenly browned. Prepare Almond Glaze. Brush top of hot pie with Almond Glaze. Makes about 8 servings.
Almond Glaze
In a small bowl, combine powdered sugar, almond extract and enough cream or milk to make a thin mixture.
IMPOSSIBLE PIE
Spicy pie forms its own custard on the bottom with a cake-like crust on top.
1/2 cup sugar
4 eggs
2 cups milk
1 teaspoon vanilla extract
3 tablespoons butter or margarine, melted
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 cup QUICK MIX, page 21
Preheat oven to 400F (205C). Butter a 9-inch pie plate. In a blender, combine sugar, eggs, milk, vanilla, melted butter or margarine, cinnamon and nutmeg. Blend until smooth. Add QUICK MIX and blend 30 more seconds. Pour into prepared pie pan. Bake 25 to 30 minutes until golden. Cool. Serve warm. Makes one 9-inch pie.
LUSCIOUS LEMON PIE
Tart and well worth the pucker!
Single Freezer Pie Crust, baked, page 309
1-1/4 cups LEMON PIE-FILLING MIX, page 28
2-1/2 cups water
3 egg yolks
2 tablespoons butter or margarine
Sweetened whipped cream
Variation
Meringue Topping—Omit whipped-cream topping. In a deep metal or glass bowl, beat 3 egg whites until stiff, gradually adding 6 tablespoons sugar and 1/4 teaspoon cream of tartar. Spread on top of warm pie, sealing to edges. Preheat oven to 400F (205C). Bake 8 to 10 minutes, until meringue is lightly browned. Cool pie, then refrigerate.
Prepare pie crust. In a large saucepan, combine LEMON PIE-FILLING MIX, 1/2 cup of the water and egg yolks. Mix until smooth. Add remaining 2 cups water. Cook over medium heat, 4 to 5 minutes, stirring constantly until mixture is thick and bubbly.
Remove from heat. Add butter or margarine. Stir until melted. Cover and let cool 5 minutes. Stir. Pour into baked pie crust. Cover and refrigerate 3 hours. Top with whipped cream before serving. Makes one 9-inch single-crust pie.
FRESH PEACH PIE
When in season, use fresh strawberries, blueberries, plums or nectarines.
Single Freezer Pie Crust, baked, page 309
1 cup fresh peaches, crushed
1/3 cup water
1 cup sugar
4 tablespoons cornstarch
Pinch of salt
1/4 cup water
1 tablespoon lemon juice
1 tablespoon butter or margarine
3 to 4 cups sliced fresh peaches
2 cups sweetened whipped cream or 1 (8-oz.) container nondairy topping, thawed, for garnish
Prepare pie crust in a 9-inch pie plate; set aside to cool. In a medium saucepan, combine 1 cup crushed peaches and 1/3 cup water. Stir constantly over medium heat until mixture begins to boil. Cook and stir about 2 minutes longer. Remove from heat.
In a medium bowl, combine sugar, cornstarch, salt, 1/4 cup water and lemon juice, beating with a wire whisk to blend. Stir into cooked-peach mixture. Cook and stir over medium heat until slightly thickened. Stir in butter or margarine until melted. Set aside to cool.
Arrange 3 to 4 cups sliced peaches in prepared pie crust. Spoon cooled mixture over peaches. Cover and refrigerate 2 hours. To serve, cut in wedges and garnish each wedge with a dollop of whipped cream or topping. Makes about 8 servings.
If you want the filling a bit more colorful, add 1 or 2 drops of red food coloring to water.
SOUR CREAM & RAISIN PIE
To change the pie, top it with Mile-High Meringue, page 310.
Single Freezer Pie Crust, baked, page 309
2/3 cup VANILLA PUDDING & PIE-FILLING MIX, page 29
2-1/2 cups milk
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon
1/3 cup raisins
2 tablespoons butter or margarine
1 teaspoon vanilla extract
1 cup dairy sour cream
2 cups sweetened whipped cream or 1 (8-oz.) container nondairy whipped topping, thawed
Prepare pie crust in a 9-inch pie plate; set aside to cool. In a medium saucepan, combine VANILLA PUDDING & PIE-FILLING MIX, milk, nutmeg, cinnamon and raisins. Cook and stir over medium heat until mixture thickens and begins to bubble, 3 to 5 minutes. Remove from heat.
Stir in butter or margarine and vanilla until blended. Cover with plastic wrap. Cool. Fold in sour cream. Pour into baked pie crust. Cover and refrigerate about 2 hours. Top with sweetened whipped cream or topping. Makes about 8 servings.
VANILLA CREAM PIE
Creamy pie filling has no eggs—reducing the fat content.
Single Freezer Pie Crust, baked, page 309
2/3 cup VANILLA PUDDING & PIE-FILLING MIX, page 29
2-1/2 cups milk
2 tablespoons butter or margarine
1-1/2 teaspoons vanilla extract
Variations
Banana Cream Pie—Slice 2 ripe bananas into pie crust before adding filling.
Strawberry Cream Pie—Stir 2 to 4 tablespoons sugar into 2 cups sliced strawberries. Let stand 1 hour. Drain off juice. Spoon sweetened strawberries into baked pie crust. Pour chilled filling over strawberries. Top with whipped cream.
Coconut Cream Pie—Fold 3/4 cup shredded coconut into cooled filling. Garnish with whipped cream and 1/4 cup toasted shredded coconut.
Prepare crust in a 9-inch pie plate; set aside to cool. In a medium saucepan, combine VANILLA PUDDING & PIE-FILLING MIX and milk. Cook and stir over medium heat until mixture thickens and begins to bubble, 3 to 5 minutes. Remove from heat. Stir in butter or margarine and vanilla until blended. Cover with plastic wrap. Cool.
Pour into baked pie crust. Cover and refrigerate about 2 hours. Makes about 8 servings.
CHESS TARTS
Serve these Southern favorites at a holiday buffet.
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bsp; 1 pkg. CREAM-CHEESE PASTRY MIX, page 50, thawed
1/2 cup butter or margarine, softened
1-1/4 cups sugar
3 eggs, separated
3/4 cup raisins
3/4 cup chopped nuts
1 teaspoon vanilla extract
Preheat oven to 400F (205C). Divide CREAM-CHEESE PASTRY MIX into 10 pieces. Shape into balls. Place each ball in a medium muffin cup. With your thumbs press dough over bottom and sides of each cup, keeping dough at an even thickness; set aside. In a large bowl, cream butter or margarine and sugar. Add egg yolks, 1 at a time, beating thoroughly after each addition. Stir in raisins, nuts and vanilla.
In a medium bowl, beat egg whites until soft peaks form. Fold into creamed mixture. Fill each pastry shell about 3/4 full with batter. Bake 15 minutes in preheated oven. Reduce temperature to 325F (165C). Bake 10 to 15 minutes longer until golden brown. Makes 10 tarts.
LIME TARTS SUPREME
Creamy chiffon filling is topped with a dollop of whipped cream and grated lime peel.
1 pkg. CREAM-CHEESE PASTRY MIX, page 50, thawed
Lime Filling, below
Lime Filling
2 eggs
1/2 cup sugar
1/4 cup lime juice
1 teaspoon grated lime peel
1/4 cup butter or margarine
2 drops green food coloring, if desired
1 cup whipping cream, whipped
Preheat oven to 400F (205C). Divide CREAM-CHEESE PASTRY MIX into 10 pieces. Shape into balls. Place each ball in a medium muffin cup. With your thumbs press dough over the bottom and sides of each cup, keeping dough at an even thickness. Bake in preheated oven 10 minutes or until lightly browned. Cool.
Prepare Lime Filling. Carefully remove cooled tart shells. Spoon filling into shells. Garnish with reserved whipped cream and reserved lime peel from filling. Makes 10 tarts.
Lime Filling
In a small bowl, beat eggs until light and pale. Beat in sugar, lime juice and half of lime peel. Pour into top of double boiler. Add butter or margarine. Cook and stir over hot water until thickened. Remove from heat. Stir in food coloring. Refrigerate 1 hour.
Reserve 3 tablespoons whipped cream. Fold remaining whipped cream into chilled egg mixture.
For a tropical treat: Omit pecans and vanilla extract. Substitute macadamia nuts and orange or coconut extract.
PECAN TARTS
Miniature pecan pies are always a welcome treat.
1 pkg. CREAM-CHEESE PASTRY MIX, page 50, thawed
2 eggs, slightly beaten
2 tablespoons butter or margarine, melted
1-1/2 cups brown sugar, packed
1/8 teaspoon salt
2 teaspoons vanilla extract
1-1/4 cups chopped pecans
Preheat oven to 325F (165C). Divide CREAM-CHEESE PASTRY MIX into 10 pieces. Shape into balls. Place each ball in a medium muffin cup. With your thumbs press dough over bottom and sides of each cup, keeping dough at an even thickness; set aside.
In a large bowl, combine eggs, butter or margarine, brown sugar, salt and vanilla, beating with a wire whisk until blended. Stir in pecans. Fill each pastry shell about 3/4 full. Bake 25 minutes in preheated oven until golden brown. Makes 10 tarts.
COOKIE CRUST FRUIT TART
A colorful presentation.
1 roll SLICE-&-BAKE SUGAR COOKIES, page 60, thawed
Cream-Cheese Filling, below
Fruit Glaze, below
2 to 3 cups fresh or canned fruits, drained (berries, kiwi, bananas, etc.)
Cream-Cheese Filling
1 (8-oz.) pkg. cream cheese, softened
1/2 cup sugar
1 teaspoon vanilla extract
Fruit Glaze
1 tablespoon cornstarch
1/2 cup orange juice
1/4 cup water
2 tablespoons sugar
2 tablespoons fresh lemon juice
Preheat oven to 350F (175C). Press thawed dough into a 12-inch quiche pan with removable bottom or pizza pan to 1/4-inch thickness. Make rim around edge of cookie. Bake 15 to 20 minutes until edges brown. Cool. Prepare Cream-Cheese Filling. Spread on top to within 1/2 inch of edge. Prepare Fruit Glaze; set aside. Top filling with concentric circles of assorted fruits. Brush fruit with Fruit Glaze. Cover with plastic wrap and chill. Makes 8 to 12 servings.
Cream-Cheese Filling
In a small bowl, mix all ingredients until smooth.
Fruit Glaze
In a saucepan, combine all ingredients and boil 1 minute. Cool.
MINI FRUIT TARTS
Eye-appealing tarts make a wonderful addition to any buffet table. Attractively fill and decorate with any fruit in season or a variety of canned pie fillings.
2 pkgs. CREAM-CHEESE PASTRY MIX, page 50, thawed
3 cups fresh fruit in season (kiwi, strawberries, raspberries, blackberries, green or red grapes, bananas, nectarines or peaches. Canned fruits such as mandarin oranges can be added.)
Fruit Glaze, page 306
Variation
Cream-Cheese Fruit Tarts—In a small bowl combine 2 (3-oz.) pkgs. cream cheese and 2 tablespoons sugar until smooth. Stir in 1 (6-oz.) container fruit-flavored yogurt. Put a spoonful of filling into each shell before adding fruit and brushing with glaze.
Preheat oven to 400F (205C). Divide CREAM-CHEESE PASTRY MIX into about 40 pieces. Shape into balls. Place each ball in a mini-muffin cup. With your thumb, press dough over bottom and sides of each cup, keeping dough an even thickness. Bake in preheated oven 10 minutes or until lightly browned. Cool.
Cut fresh fruit into various shapes—fans, slices, or wedges, as desired.
Prepare Fruit Glaze. Cool. Arrange fruits in decorative designs in each tart shell. You can mix fruits or keep them all the same. Brush with glaze to prevent darkening or drying. Chill until ready to serve. Makes about 40 tarts.
CREAM-CHEESE PASTRY
For a change of pace try this rich tasting pastry.
CREAM-CHEESE PASTRY MIX, page 50, thawed
To make tart shells: Thaw two packages CREAM-CHEESE PASTRY MIX. Divide each package into 10 pieces. Roll each piece into a ball. Preheat oven to 400F (205C). Place each ball in a muffin cup. Use your thumbs to press dough over bottom and sides, keeping dough at an even thickness. Bake 10 to 12 minutes until lightly browned. Cool and remove. Fill as desired.
To make a single pie crust or baked pie shell: Thaw 1 package CREAM-CHEESE PASTRY MIX. On a floured pastry cloth or between pieces of floured plastic wrap, roll out dough to an 1 1-inch circle. Dough will be quite thin. Remove plastic wrap. Fit dough into an 8- or 9-inch pie pan without stretching. Trim and flute edge. For baked shell, prick bottom and sides with fork tines; bake as for tart shells at left. Or add filling and bake according to filling directions.
To make double-crust pie: Completely thaw 2 packages CREAM-CHEESE PASTRY MIX. Prepare 1 ball of dough according to directions above; do not prick crust or flute edges. Turn filling into shell. Roll out top crust. Place over filling. Press edges together; flute pressed edges. Cut small slits in top crust to let steam escape. Bake accord i ng to directions for filling.
FREEZER PIE CRUST
Minimal handling of the dough ensures great results.
FREEZER PIE-CRUST MIX, page 51, thawed
To make tart shells: Thaw two packages FREEZER PIE-CRUST MIX. Divide each package into 10 pieces. Roll each piece into a ball. Preheat oven to 400F (205C). Place each ball in a muffin cup. Use your thumbs to press dough over bottom and sides, keeping dough at an even thickness. Bake 10 to 12 minutes until lightly browned. Cool and remove. Fill as desired.
To make a single pie crust or baked pie shell: Thaw 1 package FREEZER PIE-CRUST MIX. On a floured pastry cloth or between two pieces of floured plastic wrap or wax paper, roll dough to an 1 1-inch circle. Dough will be thin. Remove plastic wrap. Fit dough into an 8- or 9-inch pie pan without stretching. Trim and flute edge. For shell, prick bottom and sides with fork tines. Bake as for tart shells at left. Or add fill
ing and bake according to filling directions.
Make-A-Mix Page 22