Mini Cherry Pies

1 box of Pillsbury roll out pie crusts (2 crusts)
1 can of cherry pie filling
cinnamon
sugar

Cut out pie crusts using a four inch cookie cutter and place in greased muffin pan. Sprinkle crust with cinnamon and sugar.  Place 2 tbsp of pie filling in each cup.  Sprinkle pie filling with cinnamon and sugar.  Bake at 425 degrees for 14-18 minutes.

If you have extra pie crust leftovers, you can make crustos.

Crustos:

Roll Out extra pie dough and spread melted butter and cinnamon sugar on top.  Bake at the same temperature and time.

Strawberry Cream Pie

1 box Strawberries, washed
1 carton Cool Whip
1 graham cracker pie Crust
2 cups Heavy Whipping Cream
1 box Royal Delights Strawberry Creme Pie Filling

Mix together Heavy Cream with Pie Filling and spoon into pie crust.  Refrigerate for at least 15 minutes.  Slice strawberry and mix with powdered sugar.  Serve pie with strawberries and cool whip.  Serves 6.

Caramel Banana Cream Pie

1 pkg Banana Cream Pudding
3 bananas, sliced
1 graham cracker crust
1 jar of caramel sauce
Cool Whip

Place sliced bananas in pie crust.  Pour prepared pudding over bananas.  Drizzle caramel sauce over pudding.  Refrigerate for an hour.  Serve with Cool Whip.

Pumpkin Pie

1 (9 Inch) Unbaked Pastry Shell
1 (16 oz.) Can of Pumpkin
1 (14 oz.) Can of Sweetened Condensed Milk
1 tsp Cinnamon
1/4 tsp Nutmeg
1/2 tsp Ginger
1/2 tsp Salt

Preheat oven to 425 degrees. In large bowl, combine all ingredients except pastry shell; mix well. Pour into pastry shell. Bake 15 minutes. Reduce oven temperature to 350 degrees. Bake for 35 to 40 minutes longer or until knife comes out clean. Cool. Garnish as desired. Refrigerate leftovers. Makes one 9-inch pie.  Can cook two pies by doubling the recipe and using one cookie sheet.

Cherry Crumb Pie

1 frozen pie crust
1 (21 oz) can cherry pie filling
1/4 cup flour
2 tbsp brown sugar
2 tbsp butter or margarine, melted

Heat over to 425 degrees.

Spoon filling into frozen pie crust.  In small bowl, combine flour, brown sugar, and butter, until crumbly.  Sprinkle over filling.  Bake 35 to 45 minutes until filling is bubbly. 

Chocolate Raspberry Pie

1 carton of cool whip
1 bag frozen raspberries, thawed
1 chocolate cookie crumb pie crust
1 can sweetened condensed milk


In a bowl, combine cool whip, raspberries and juice, and condensed milk.  Mix well.  Pour into chocolate pie crust.  Refrigerate for three hours or overnight.  

Millionaire Pie

I found this recipe on Pinterest and made it for Christmas Day.  I forgot to buy Pecans, so I omitted them.   

Frozen Pineapple Pie

1 can (14 oz) sweetened condensed milk                   1 can (6 oz) pineapple juice, frozen

1 carton (8 oz) cool whip                                            Yellow Food coloring, if desired

1 chocolate crumb pie shell (9 inch)

Combine sweetened condensed milk and fruit juice.  Fold in cool whip and food coloring.  Pour into pie shell.  Freeze.  Defrost slightly before serving.

Macadamia Nut Pie

This is Sheri Simmons's recipe:

1 box vanilla pudding
1/4 cup milk
1 tsp vanilla
1 cup macadamia nuts
1 tsp margarine
1 cup whipping cream
3 tbsp powdered sugar

Make pudding according to package directions, adding milk. When cool, add butter. Stir once. Cool 2 to 3 hours. Bake a 9 inch pie crust and cool. To Whipping cream, add vanilla and powdered sugar. Whip until it holds stiff peaks. To this, add chopped macadamias nuts. Fold cream into cooled pudding. Pour into cooled pie shell and chill. Serves 6.

Cherry Pie

1 quart Cherries, drained
1 cup juice
2/3 cup Sugar
2 tbsp Cornstarch
Salt
Cinnamon
Butter
1/4 tsp Almond Extract.

Combine cornstarch, sugar, and salt. Add juice and almond extract. Cook until thick. Cool. Add cherries. A Put in pie shell. Sprinkle cinnamon on top of pie crust and dot it with butter. Bake at 375 degrees for 50 minutes, or until golden brown.

Cream Pie Filling

1 qt Milk
12 tbsp Flour
1/2 tsp Salt
3/4 cups Sugar
3 egg yolks
3/4 tsp Lemon Juice
3/4 tsp Vanilla


Mix ingredients together and refrigerate.

Cherry Cream Pie

1 cup Sugar
2 tbsp Butter
2 egg yolks
2 1/2 tsp Vanilla
2 cup cherries
1/2 cup water
1 1/2 cups condensed milk
3 tbsp Cornstarch

Put cherries in bottom of pie shell that has been cooked. Cook the rest of the ingredients in boiler and pour over cherries. Beat 2 egg whites, 1/4 cup sugar, and pour over cherry pie. Bake 14 minutes until brown.

Independence Day Pie

This is Darlene Collier's recipe:

1 pie shell baked
1 (21 oz) can blueberry pie filling
1 (8 oz) package cream cheese, softened
1 (12 oz) cool whip
1 (21 oz) can cherry pie filling

Spread blueberry pie filling on the bottom of pie shell. Beat cream cheese until fluffy, gradually adding powdered sugar until smooth. Thaw cool whip and fold into cream cheese mixture. Spread on pie filling. Chill until set, about 30 minutes. Spread cherry pie filling on top. Chill at least 4 hours.

Cherry Cream Cheese Pie

This is Elaine Smith's recipe:

2 (8 oz) Cream Cheese
2 cups powdered sugar
1 enveloped dream whip
1 (32 oz) Cherry Pie Filling
1 graham cracker pie crust

Mix together and put into graham cracker crust. Chill in refrigerator. Just before serving, top with a cherry pie filling.

No Fail Pie Crust

2 1/2 cup Flour
1 cup Shortening
1 tsp Salt
1 Beaten Egg
1 tbsp Vinegar
1/4 cup cold Water

Mix flour, shortening and salt with fork until pieces are the size of small peas. Mix egg, vinegar, and water, and add to flour mixture, mixing well. Let set 30 minutes and roll out. Makes 1 two crust pie and 1 pie shell. Bake pie shell at 450 degrees for 10 minutes. Bake 2 crust pie for pie directions with pie.

Pie Crust

This is my grandmother Cleone's recipe:

3 1/2 cups Flour
1 1/2 cups Shortening
1 1/2 tsp Salt
5 tbsp Cold Water
1 egg
1 tsp Vinegar

Mix dry ingredients with a Beaten egg and add water and vinegar. Bake at 400 degrees for about 15 minutes for single crust and 35-40 minutes for double crust.

Pumpkin Pie

This is my great grandmother Bardella's recipe:

2 eggs
3/4 cup Sugar
1 small can Pumpkin
3/4 cup of warm Milk
1/2 TSP Salt
1 TSP Vanilla
1/2 TSP Cinnamon
1/4 TSP Nutmeg
1/4 TSP Ginger
1 Pinch of All Spice and Cloves
2 prebaked pie crusts

Mix all ingredients together. Bake 350 degrees for about 30 minutes or until it is set. Stick a knife in center, and cook until it comes out clean.