Recipe: No-Bake Pies Part 1 (14)

9-3-99 No-Bake Pies Part 1

Terrytx (09:43:32) :

Banana Split Pie
Recipe By :Terry Ward

1 chocolate graham cracker crust
1 large box (6 serving size) instant vanilla
pudding mix
2 1/2 cups cold skim milk
1 to 2 bananas
1 pint strawberries -- sliced
1 (8oz) can crushed pineapple -- undrained
1 teaspoon vanilla
2 tablespoons cornstarch
whipped topping
Maraschino cherries
chocolate syrup

Combine pineapple, vanilla and cornstarch in a small saucepan; bring to a boil, reduce heat and simmer until thickened and bubbly. Set aside to cool. Meanwhile, prepare crust according to pkg directions; set aside to cool. Combine pudding mix and milk on low speed of electric mixer for 2 min or until thickened. Pour about 1/2 of the prepared pudding into the cooled pie crust. Top with a layer of sliced bananas. Spread cooled pineapple mixture over bananas. Next, layer sliced strawberries over the pineapple mixture. Spread with remaining half of the pudding. Chill. On each serving, top with whipped topping, a cherry and a drizzle of chocolate syrup.Terrytx (09:41:46) :

Strawberry Cream Pie
Recipe By :posted by Verla

9 in pie shell baked
3 T. heavy cream
8 oz cream cheese
2 T. sugar
1 qt strawberries
3/4 c. sugar
2 T. cornstarch
pineapple juice
whipped cream

Prepare pie shell. In small bowl, blend cream cheese and cream. Add sugar! Spread mix in the baked shell. Chill 30 minutes.

Slice half of the strawberries using the largest berries. Set aside. Put remaining strawberries in mixing bowl and mash with a fork. Stir in sugar,let stand for 10 minutes. Blend berries in processor until pureed. Stir in cornstarch, add sufficient pineapple juice to total 1 1/2 cups. Pour into saucepan: cook over low heat until thickened and clear. Cool

Pour half of strawberry mixture over the cheese in pie shell, top with sliced strawberries. Pour remaining strawberry mixture over the sliced strawberries. Refrigerate. Just before serving, top with whipped cream.Terrytx (09:40:02) : Double Chocolate Pudding Pie

1 1/2 cups cold skim milk -- divided
1 pkg (4-serving) Jell-O Devil's Food flavor Fat
Free instant pudding
1 tub (8oz) Cool Whip Lite -- thawed, divided
1 (6oz) Keebler reduced fat graham crust
1 pkg (4-serving) Jell-O White Chocolate flavor
Fat Free instant pudding

Pour 3/4 cup of the cold milk into a med. bowl. Add Devil's Food pudding mix. Beat with wire whisk 1 min. (Mixture will be thick) Gently stir in 1/2 of the whipped topping. Spoon evenly into crust. Pour remaining 3/4 cup cold milk into another med. bowl. Add White Chocolate pudding mix. Beat with wire whisk 1 min. Gently stir in remaining whipped topping. Spread over pudding layer in crust. Refrigerate 4 hrs. or till set. Garnish, if desired.Terrytx (09:39:22) :

Dad's Fruit Pie
Recipe By :Terry Ward

1 pint fresh strawberries -- sliced
2 bananas -- sliced
1 small can crushed pineapple -- undrained
lemon juice
2 tbls cornstarch
1 tsp vanilla
1 graham cracker crust
1 tub Cool Whip Lite(r)

Prepare crust according to pkg. directions; cool slightly. In a small saucepan, combine pineapple (with juice) cornstarch and vanilla. Cook, stirring, till
thickened and bubbly. Cool slightly. Slice bananas into bottom of cooled pie crust, and sprinkle with lemon juice to retard turning brown. Pour
pineapple mixture on top of bananas. Top with sliced strawberries. Top all with Cool Whip. Refrigerate. Terrytx (09:38:52) :

Creamy Pineapple Pie

1/4 cup sugar
3 tbls cornstarch
1 1/3 cups pineapple juice
1 egg yolk
2 cups fresh pineapple chunks -- 1/2" pieces
1 9" pastry shell -- baked
1/4 cup flaked coconut -- toasted

In a saucepan, combine sugar and cornstarch. Add juice; bring to a boil, stirring occasionally. Boil for 2 min. In a small bowl, beat egg yolk; stir in 1/4
cup of the hot mixture. Return all to pan; cook and stir for 1 min. Remove pan from heat; stir in pineapple. Pour into crust. Chill for 2 hrs. or till firm.
Store in refrigerator. Sprinkle with coconut just before serving.

NOTES : 1 (20 oz) plus 1 (8 oz) can of canned pineapple tidbits can be substituted for fresh. Drain, reserving juices. Add additional pineapple juice to
equal 1-1/3 cups.Terrytx (09:37:43) :

Cream Cheese Lime Pie
Serves: 10 Total Time: 3 1/2 hours

2 3-ounce packages cream cheese, softened
1 1/2 cups milk
1 package vanilla-flavor instant pudding and pie filling for 4 servings
1 6-ounce can frozen limeade concentrate, thawed
1 8-ounce container frozen whipped topping, thawed
1 6-ounce ready-to-use graham-cracker piecrust

1. In large bowl, with mixer at medium speed, beat cream cheese until smooth. Gradually beat in 1/2 cup milk. Reduce speed to low; add pudding mix, undiluted limeade concentrate, and remaining 1 cup milk. Beat just until blended. Fold in 2 cups whipped topping; spoon into piecrust.

2. Refrigerate pie until firm enough to slice, at least 3 hours.

3. To serve, spoon remaining whipped topping into decorating bag with large star tube; use to pipe border around pie. Garnish with lime slices if you
like.

Each serving: About 315 calories, 18 g fat, 24 mg cholesterol, 325 mg sodium. kris,.ky (09:36:13) : Chocolate Strawberry Pie

1 8oz container whipped topping
1 cup sour cream
1 small pkg chocolate pudding mix (instant)
strawberries, sliced
chocolate graham cracker crust

Mix all ing but the strawberries. Put half of the mixture into the pie crust. Add strawberries. Top with the remaining chocolate mixture. Garnish with
strawberries. Kelly,WA (08:33:38) : Wacky Watermelon Pie

A pretty, pink pie perfect for people with a sweet tooth

1 container (12 ounces) frozen non-dairy whipped topping, thawed
1 box (3 ounces) watermelon-flavored gelatin
1/4 cup water
2 cups watermelon balls
9-inch crumb pie shell

In large bowl, fold whipped topping, gelatin and water together. Fold in
watermelon balls. Spoon into crumb pie shell. Chill for 2 hours before
serving. Makes 8 servings.Kelly,WA (08:31:04) : VANILLA WAFER CRUST

2 C Vanilla wafer crumbs
2 T Sugar
5 T Melted Butter

Combine all ingredients in a medium bowl, and mix well. Firmly press the crumb mixture evenly into a 9-inch pie plate.

For unbaked, refrigerator pies, chill crust for several hours before filling. For baked pies, bake crust at 350 for about 8 minutes.
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GINGERSNAP CRUST

1-1/2 C Gingersnap crumbs
1/4 C Sifted confectioner's sugar
1/4 t Ground ginger
1/3 C Melted butter

Combine all ingredients in a medium bowl, and mix well. Firmly press the crumb mixture evenly into a 9-inch pie plate.

For unbaked, refrigerator pies, chill crust for several hours before filling.

For baked pies, bake crust at 375 for about 8 minutes.
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GRAHAM CRACKER CRUST

1-2/3 C Graham cracker crumbs (about 22 squares, crushed)
3 T Sugar
Dash of ground cinnamon
6 T Melted butter

Combine all ingredients in a medium bowl, and mix well.

Firmly press the crumb mixture evenly into a 9-inch pie plate.

For unbaked, refrigerator pies, chill crust for several hours before filling. For baked pies, bake crust at 350
for about 8 minutes. Kelly,WA (08:26:28) : (I have not tried this recipe myself)

Millionaire Pie

8 oz. Package of cream cheese, softened
1/2 C Sugar
8 oz. Can of crushed pineapple, undrained
1 C Grated coconut
1 C Chopped pecans
8 oz. Carton of whipped topping, thawed (OR 2 cups whipping cream,
whipped and sweetened with 3 tablespoons of sugar (if you, for some reason,
have an aversion to non-dairy)

Cream together the softened cream cheese and the sugar with an electric mixer, letting the mixer run for 3 or 4 minutes on high speed.

Stir into the cream cheese mixture the crushed pineapple, coconut and pecans, and mix well.

Carefully fold in half of the whipped topping until filling is blended well. Reserve remaining half for top (see below).

Pile the filling into a prepared crust, and chill for several hours.

Millionaire Pie can be garnished with a dollop of the reserved whipped topping when served, or you can spread the remaining half of the topping over the whole pie and garnish with a sprinkling of chopped pecans. A third alternative is to fold both cups of whipped topping into the filling; this works quite well and makes for an even lighter texture, but allow more chilling time before serving if you go this route. Kelly,WA (08:24:53) : NO-BAKE ICE CREAM PIE

2 Sq. unsweetened chocolate
-2/3 cup sifted confectioner's sugar
2 Tablespoons. butter or Margarine
-1 1/2 cups snipped coconut
2 Tablesp. hot milk or water
1 to 2 pt. ice cream

HAS CHOCO-COCONUT CRUST

Grease 8" pie plate. In double boiler, melt chocolate and butter; stir to blend. Combine milk and sugar; stir into chocolate mixture. Add coconut- mix well. Press to bottom and sides of pie plate. Refrigerate, to make firm. About 15 min. before serving, remove and let stand at room temperature. To serve, fill with ice cream.

If You Have a Freezer. Form chocolate-coconut shell; fill at once with ice cream. Wrap and freeze. To serve, first let stand 15 min.

Coconut-Crust Pie. Spread 2 tablesp. butter or margarine evenly in 8" pie plate. Pat 1 1/2 cups shredded coconut evenly into butter. Bake at 350 F. 12 to 15 min., or until crisp and golden brown. Cool, serve as above, packing ice cream well into coconut shell.Kelly,WA (08:24:03) :

"NO BAKE" COOKIE CRUMBLE CHEESECAKE
Serving Size : 10

1 Envelope Gelatin -- plain
1/2 C Mini-Chocolate Chips
1/4 C Cold Milk
1 Graham Cracker Pie Crust, 9 Inch
1 C Milk -- heated to boiling
2 8-Oz Pkgs Cream Cheese
1 C Cookie Crumbs
1/2 C Sugar
1 tsp Vanilla Extract

In blender, sprinkle gelatin over cold milk; let stand 2 min. Add hot milk and process at low until dissolved, about 2 min. Add cream cheese, sugar and vanilla and process until blended. Arrange chocolate in bottom of crust. Pour in gelatin mixture; sprinkle with crushed cookies. Chill until firm, about 2 hrs.Kelly,WA (08:23:01) :

Watermelon Chiffon Pie
Yield: 10 Servings

2 c Watermelon, pureed
1/2 c Powdered sugar
2 tbsp Gelatin
1/4 c Water, cold
1/2 c Water, boiling
1 tbsp Lemon juice
2 Egg white; stiffly beaten
1 c Whipping cream; whipped
1 Graham Cracker Crust(see recipe)
Whipped cream to garnish

---Graham Cracker Crust--
24 Graham Cracker Squares
1/4 lb Butter or margarine
1/4 c Sugar
1/4 tsp Cinnamon

Thoroughly mix crust ingredients and pack into a ten inch
pie pan.

Hint: try to get the crust thickness very even and not too thick.
Puree watermelon to measure 2 cups. Add powdered sugar. Set aside.
Soften unflavored gelatin in cold water. Add boiling water; stir to dissolve. Add lemon juice and pureed watermelon. Refrigerate until mixture begins to thicken.
Fold in egg whites and whipped topping. Pour into pie shell and refrigerate until firm.

Garnish with whipped topping. Makes one 10-inch or two 8-inch pies.Cher/Ont. (03:50:16) : Banana Layered Pie

2 1/4 cups cold milk
1 pkg. (6 serv. size) Jell-O Vanilla
Instant Pudding & Pie Filling
1 baked 9" pie shell or prepared graham
cracker crumb crust, cooled
2 medium bananas
1/2 cup thawed Cool Whip
Lemon Juice

Pour cold milk into bowl. Add pie filling mix. with electric mixer at low speed, beat until blended, about 1 minute. Pour 1/2 cup of the pie filling into pie shell. Slice banana, arrange slices on filling in shell. Top with 3/4 cup of pie filling. Blend Cool Whip into remaining pie filling. Spread over filling in pie shell. Chill about 3 hours. slice remaining banana; brush with lemon juice. Arrange banana slices on pie. Garnish with additional Cool Whip, if desired.

From: Great American Brand Name Cookbook