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    You are in: Home / Cookbooks / pies
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    Posted in response to a request. This recipe is from "Come into the Kitchen" by Jackie Olden, page 321. Here is a quote from the recipe: "This meringue will not bead, or create wateriness between the meringue and the pie filling. In addition, the meringue will stand up for the second day, if the instructions are followed carefully."

    Recipe #133432

    3 Reviews |  By Rita~

    This no-bake raspberry creamy pie is lite and airy! Yes you can replace with your favorite berries or mix and match. This holds up well and can be brought to outdoor parties.

    Recipe #224493

    Entry in RSC #9, makes nice little snacks. They do sell minatures of Grand Marnier.

    Recipe #211567

    Amazing pie, from the cover of Bon Apetite Magazine, April 2007. From their R.S.V.P. column. This recipe comes from Jamie's Restaurant in Pensacola, FL. I served it at Memorial Day family get-together, and everyone said it was amazing. I agree. A bit time consuming to put together, but SO worth it! Time to make is an estimate (I didn't really keep track.) Freezing times are included in the "passive cooking time".

    Recipe #230880

    I adopted this recipe from the recipezaar account. I can't wait to try this one! I love peach pie. Yum!

    Recipe #37425

    6 Reviews |  By KelBel

    A rich pie served best with French Vanilla Ice Cream.

    Recipe #99267

    9 Reviews |  By Rita~

    This my Grandma used to make for my DAD! Found the recipe once she passed away. It's yummmyyyyyyyyyyyyyyy!!!!!!

    Recipe #50613

    This is the best-ever Lemon Meringue Pie you could ask for. It is made with fresh lemons and fresh grated lemon peel. This is to die for---well not actually, but it has great lemon flavor and it is not that hard to make. Before putting the lemon filling in the pie shell, you will notice that a couple of tablespoons of the meringue go into the filling. It is wonderful. Once you make this you will not want to have any other.

    Recipe #210063

    I found this recipe in a little recipe booklet put out by Jello. It looked wonderful and a delicious option for a holiday dessert... Cook time denotes freezing time.

    Recipe #47339

    OH MY GOD.....This is to die for!...and SO EASY to make! Absolutely delish! Try it and let me know what you think!!

    Recipe #162859

    My mother started making this pie as a way to use leftover cold cuts. It has kind of been evolving. Prosciutto also works well in this pie.

    Recipe #25038

    Taken from my Thanksgiving/holiday favorites folder. If you prefer a more intense filling flavor, then double up on all four spices. Make certain not to defrost the pie crust, fill frozen and then bake, this recipe calls for a store-bought pie crust, that's what makes this recipe very easy! Use 4 eggs for a fluffier and lighter filling, if you prefer a denser filling then use only 3. If you are making this pie for a large dinner party, then my advise is to make two pies. This pie will produce excellent results in very little prep time, because of the frozen crust this pie takes only minutes to put together!

    Recipe #140021

    98 Reviews |  By Kim D.

    This pie is delicious! This is a great dessert to serve at a BBQ Cookout! I get compliments on it all the time!

    Recipe #24618

    This chilled pie will be gone right before your eyes. I would buy 8 Butterfingers. One to crush on top of the pie. One to eat.

    Recipe #29478

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