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    You are in: Home / Cookbooks / pies
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    1 Reviews |  By Hadice

    This recipe is one for the ages. The crust is flaky and flavorful. Delicious for any kind of pie your heart desires. Makes enough for 4 8-inch pie crusts or about 3 9-inch crusts. Can be used for topping, lattice top, cut-outs, etc.

    Recipe #402119

    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

    This is my mother's favorite pie recipe and it came from her mother. Just wanted to pass along an old family favorite to my Zaar family.

    Recipe #36779

    I got this recipe in my culinary arts class and it was simply delicious. It's quick, rich and creamy! My family eats it up in no time! Note: I've made this with fat free cream cheese and light whipped topping and it works just as well:)

    Recipe #217420

    I got this recipe from Taste of Home magazine. It is so delicious and can be made very light by using fat free whipped topping and pie shells. I often use the graham ready crust and it is good too. I haven't tried the chocolate crust yet, but I imagine that would be a treat. The toasted almonds are a must in this recipe. They add just the right flavor to make this recipe special. I hope you enjoy it as much as we do.

    Recipe #381208

    A W E S O M E! The crust makes this so decidedly different and yummy! A margarita flavored creamy filling in a crunchy pretzel pie crust! Now that is my kind of dessert! So good I hurt myself! TY to adopt a greyhound for the great idea to put these in lime shells. Great idea and great pics!

    Recipe #135671

    It's a good thing! And I'll keep all other comments to myself.

    Recipe #59026

    1 Reviews |  By Berdie

    I got this recipe from a friend for my house warming party last year. It's so easy to make and so good! She makes it from memory every time...I still need directions. I hope you enjoy it.

    Recipe #217497

    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

    1 Reviews |  By Dotty2

    The pick of the lot! This recipe was given to me many years ago by a nun who was a chef. She willingly gave me her recipe and needless to say I have never bought a pie since I got this recipe. It is never fail. The recipe is also in the company's coming cookbook---Pies. NOTE:Use this pastry for quiches, meat pies,turnovers,sausage rolls,or even small rounds.

    Recipe #112382

    This is a combination of a recipe Mom Meyer gave me and one I found on Zaar. The fudge layer adds some interest. I reduced the sugar and increased the peanut butter from other recipes. This is a good summer treat, and can be frozen for a while. Thaw at least a few hours before eating in the fridge or an hour before on the counter.

    Recipe #317990

    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

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

    Recipe #211567

    Here's a great autumn dessert that's waist friendly. Apples, cinnamon, brown sugar and a nice crunch. Great alternative when craving apple pie.

    Recipe #193097

    3 Reviews |  By CindiJ

    My grandma made the most wonderful custard pie. When I got to stay the night or weekend with her, she would always have this for me. Of course I could never ever make this like I remembered until I finally asked her for the recipe. One thing I cannot replicate is the use of fresh whole milk, but have come up with a pretty close substitution. THIS is comfort food at its' finest.

    Recipe #276643

    This recipe won first place in the Vegetarian Times reader's Thanksgiving recipe contest.

    Recipe #48359

    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

    An easy to make fresh strawberry pie.

    Recipe #46649

    An old fashioned diner type pie. Lower fat due to no egg yolks, but still so delicious! Recipe found on another website.

    Recipe #58211

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