Mix first 4 ingredients thoroughly and pour into prepared crust or shell. Chill well before serving. Mandarin oranges can be used for garnishing.

Layer bottom of piecrust with 1/2 cup chopped Macadamia nuts before baking. In medium saucepan, stir together 2/3 cup sugar, cornstarch, salt, and 3 cups half and half; blend in eggs. Cook over medium heat, stirring constantly, until mixture boils; boil and stir 1 minute. R

Pour milk into a bowl. Add pudding and beat with wire whisk 1-2 minutes until it starts to thicken. Stir in pumpkin and spices and mix well. Pour into crust. Chill for at least 3 hours in refrigerator. Top with whipped cream.

Mix flour, cornstarch, salt and sugar together. Add lemon juice, then egg yolks. Then add boiling water and stir until smooth, cooking over high heat until thick. Pour into a 9-inch baked pastry shell. Beat egg whites with 2 tablespoons sugar to make a meringue. Cover pie to the edges

Combine sour cream and egg yolk. Stir in pudding mix, milk and lemonade. Cook until it thickens and boils. Remove from heat. Spoon into pie shell. Top hot filling with meringue made with egg whites, spreading meringue to edges to seal. Bake at 350 degrees F for 12 to 15 minutes to brown meringue

Shake with ice. Strain.

Mix 1 cup sugar, 1 cup water and butter. Let boil 3 minutes. Add cornstarch mixed with remaining 1/2 cup water. Stir well. Add grated rind of lemons and juice. Add egg yolks and stir well until mixture thickens. Remove from heat and let cool. Beat egg whites until very stif

Preheat oven to 350 degrees F. Filling: Stir together sweetened condensed milk, egg yolks, orange juice and orange liqueur. Pour into the prepared pie shell and bake for 15 to 20 minutes, until just set. Remove from the oven and increase oven temperature to 450 degrees F. M

In saucepan, combine marshmallows, orange peel and juices over low heat, stirring until melted. Refrigerate until thickened, stirring occasionally. Beat cream in chilled bowl until stiff and then fold into the orange mixture. Pour into pie crust and refrigerate at least 4 hours.

Preheat oven to 350 degrees F. In a medium-size saucepan combine the 1 cup sugar and cornstarch. Gradually stir in water until smooth. Stir in egg yolks. Stirring constantly over medium heat, bring mixture to a boil. Boil for 1 minute. Remove from heat. Stir in sour orange juice and m

While crust is cooling, make filling. In a 2-quart saucepan, mix egg yolks, milk, sugar, cornstarch and salt. Add margarine. Cook over medium low heat, stirring frequently until mixture boils and thickens, about 15 minutes. Boil 1 minute. Remove from heat; stir in peanut butter and va

Slice bananas into the pastry shell. Prepare pie filling according to package directions. Pour over bananas. Let stand about 5 minutes. Sprinkle marshmallows over the top and broil for a few minutes until marshmallows are lightly browned. Chill.

Put pumpkin in double boiler. Pour in marshmallows on top. Add salt, butter and pumpkin pie spice. Stir over low heat until marshmallows have melted. Pour into pie shell. Cool. Serve with whipped cream.

Soak the gelatine in the cold water. Meanwhile, scald the milk. Stir in the candy, sugar and salt. Add the egg yolks to the milk mixture. Cook over a double boiler until the mixture coats the spoon. Stir in the gelatine. Chill until syrupy. Fold the egg whites into the chil

Scald milk. Combine butter, sugar, salt, flour and egg yolks. Add hot milk gradually, stirring constantly. Cook in double boiler until thickened. Add pineapple. Cool and pour into baked pie shell. Top with meringue made by adding 4 tablespoons sugar to stiffly beaten egg whites and bake at 350 d

Combine sugar and cornstarch. Mix with milk. Place milk over medium heat, stirring to prevent scorching, cook until thick and creamy. Beat eggs. Pour a small amount of hot pudding into beaten eggs, stirring rapidly. Pour egg mixture into remaining hot pudding. Stirring, cook 2 to 3 mi

Mix and chill vodka and kool-aid. Crush blue popsicle and add to mixture. The crushed popsicle should settle at the bottom of drink, making it appear as a blue layer at the bottom and a red layer on top.

Combine first 7 ingredients. Cook in double boiler until thick, stirring constantly. Soak gelatine in cold water. Mix into hot mixture. Chill until partially set. Beat egg whites; add sugar, and beat until stiff. Fold into pumpkin mixture. Pour into cooled pie shell and chill until set. Garnish

In a large bowl combine lemonade mix, whipped topping and sweetened condensed milk. Mix until smooth. Pour into pie shell. Chill until firm or overnight.

Coarsely chop 8 cookies; set aside. Finely crush 16 cookies. Combine cookie crumbs and butter or margarine; press onto bottom and side of 9-inch pie plate. Chill. In 2-quart saucepan, over low heat, stir marshmallows, milk and chocolate chips until melted and smooth. Remove

Prepare unbaked pie shell. Beat together sugar, eggs and salt until lemon-colored. Add margarine and flour and blend well. Beat in milk; fold in 1 cup coconut. Pour filling into pie shell. Top with remaining coconut and bake at 325 degrees F for 1 hour.

Drain red raspberries thoroughly. Beat egg whites until stiff. Gradually add sugar and vanilla extract. Mix together baking powder, crushed Ritz crackers and nuts. Fold into egg white mixture. Bake in a 9-inch pie pan for 45 minutes at 325 degrees F; cool thoroughly. <

Combine vanilla pudding mix, sugar, pumpkin pie spice, salt and milk. Stir in butter and pumpkin. Pour into unbaked pie shell. Bake at 375 degrees for 40 to 45 minutes or until bottom crust is golden brown and filling is set. Garnish with whipped topping or cream. NOTE: Instead of pum

Bring water to a boil in a medium-size saucepan; stir in grits. Cover, reduce heat, and simmer 15 minutes, stirring occasionally. Remove from heat, and stir in sugar and butter. Gradually stir about one-fourth of hot mixture into eggs; add to remaining hot mixture, stirring constantly. Cook over

Preheat oven to 375 degrees F. In a saucepan, mix together the 3/4 cup sugar and cornstarch, and slowly pour in the hot water and butter, stirring to dissolve any lumps. Beat egg yolks lightly and add, along with the sour orange juice. Stir constantly over medium-low heat until the mi

In medium-size saucepan, combine sugar, cornstarch and salt. In small bowl, blend together egg yolks and milk. Stir small amount of milk mixture into dry ingredients, making a smooth paste. Gradually blend in remaining milk mixture. Cook over medium heat, stirring constantly, until mixture thick

In a small saucepan stir gelatine into cold water. Let stand 1 minute. Add sugar, egg yolks, lemon juice and salt. Cook mixture over medium heat, stirring constantly, until mixture just comes to a boil; remove from heat. Transfer gelatine mixture to a medium bowl; stir in crushed strawberries. C

Combine butter and brown sugar in a medium microwave-safe bowl and microwave for 3 minutes, stirring half way. Place in refrigerator for 10 minutes. Place mixture in a medium mixing bowl and beat with peanut butter using an electric mixer on low speed for 1 minute, then on high speed for an addi

In a large bowl, mix 1 1/2 cups sugar, 1/2 cups flour and nutmeg. Mix in eggs. Stir in rhubarb and put in pie shell. Mix together remaining flour and sugar; cut in butter. Sprinkle over pie. Add top crust, cut steam vents and put foil over edge of crust. Bake at 400 degrees for 20 min

Prepare and roll out pastry. Line a 9-inch pie plate. Trim pasty to 1/2 inch beyond edge. Flute edge; prick pastry. Bake in a 450 degree F oven for 10 to 12 minutes or till golden. cool on rack. For filling, in saucepan cook pudding mix according to package directions except use the 1

Mix sugar with flour in a mixing bowl. Add cream and stir well. Pour into pie shell and dot with butter. Bake in preheated 500 degree F oven for 5 to 7 minutes. Stir ingredients in shell and bake 5 minutes longer. Stir again, then reduce oven temperature to 350 degrees F. Bake about 3

Prepare baked pie shell. Mix 3/4 cup sugar, cream, food coloring and salt in saucepan. Cook to boiling point. Mix remaining sugar and cornstarch in another pan. Add boiling mixture gradually to pan mixture. Add vanilla extract. Add butter and return to heat; cook until thick. (by user)

Sugar Pie

Pour into pie shell and bake at 375 degrees F until golden brown. Test as for custard or pumpkin pie, inserting knife in center and if it comes out clean, it is done. (I test by shaking pie slightly and if the center does not move, it is done.)

(by user)

Syrup Custard

Mix sugar, syrup, baking soda and salt. Let come to a boil. Cool. Store in butter, eggs, flour and orange peel. Put into unbaked crust and bake in slow oven.

(by user)

Traditional Coconut Cream Pie

In medium saucepan, stir together sugar, cornstarch, flour and salt; stir in eggs until mixture is well blended. Gradually stir in milk. Cook over medium heat, stirring constantly with whisk, until mixture boils; boil and stir 1 minute. Remove from heat. Stir in butter and vanilla extract. Stir

(by user)

Raspberry Cream Pie

Cream together first 3 ingredients until smooth and blended. Pour into pie shell. Bake at 375 degrees F for 30 minutes or until filling is firm. Let stand on cake rack until cold. Spread with sour cream and chill 1 hour. Meanwhile, mix berries and cornstarch in saucepan. Cook, stirrin

(by user)

Raspberry Meringue Pie

Sift flour, baking soda and salt together. Cream margarine and 1/3 cup sugar; add vanilla extract. Beat in egg yolks. Add sifted ingredients. Press into 1-inch pie plate. Mix 1/4 cup sugar and cornstarch in saucepan; add raspberries. Cook over low heat until thick. Pour ove

(by user)

White Chocolate Raspberry Cream Pie

Pour milk into medium bowl. Add pudding mixes. Beat with wire whisk 1 minute. (Mixture will be thick.) Gently stir in whipped topping and lemon peel. Spoon raspberries into crust; cover with pudding mixture. Refrigerate 4 hours or until set. Store leftover pie in refrigerator.

(by user)

Preakness Cocktail

Stir all ingredients (except lemon peel) with ice and strain into a cocktail glass. Add the twist of lemon peel and serve.

(by user)

Yogurt Pie

Mix yogurt and whipped topping until fluffy. Pour into pie crust. Freeze. Remove from freezer about 30 minutes before serving.

(by user)

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