Fresh Strawberry Pie

Ingredients:

• 3/4 cup sugar
• 1 tablespoon cornstarch
• 1/4 teaspoon salt
• 1 cup water
• 1 (3 ounce) package strawberry gelatin
• 1 1/2 quarts fresh, ripe strawberries (, , put in lg. bowl)
• 1 9 inch pie shell, baked

Directions:

1. Mix and cook first 4 ingredients until clear .
2. Remove from heat and add gelatin .
3. Pour over strawberries .
4. Put berries in cooled pie shell.
5. chill .

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Chocolate Cream Pie

Ingredients:

• 1 2/3 cups water
• 3 tablespoons cornstarch
• 5 tablespoons cocoa
• 1 (14 ounce) can eagle brand sweetened condensed milk
• 3 egg yolks, beaten
• 2 tablespoons butter
• 1 teaspoon vanilla
• 1 (9 inch) baked pastry shells

Directions:

1. Mix water and cornstarch and cocoa until smooth.
2. Sir in Eagle Brand milk and egg yolks.
3. Cook until thick in saucepan or microwave.
4. Stir in 2 tablespoons butter.
5. Add vanilla.
6. Cool slightly (stirring occasionally).
7. Pour into baked pie shell.
8. For meringue: Preheat oven to 400°.
9. Top with meringue and brown.
10. Or may top with whipped cream after chilling pie.

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Lemon Meringue Pie-Lets

Ingredients:

• 1 (11 5/8 ounce) box Market Pantry® Lemon Crème Sandwich Cookies *Available at most TARGET®
• 12 Kraft® jet-puffed marshmallows, cut in half

Directions:

1. Preheat the broiler. Line a baking sheet with foil.
2. Arrange the cookies on the baking sheet in a single layer, spacing 1 inch apart. Place 1 marshmallow, cut side down, in the center of each cookie.
3. Broil until the marshmallows are golden brown, about 1 minute. Watch carefully to prevent burning!

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Peanut Butter and Banana Em-Pie-Nadas

Ingredients:

• 6 tablespoons peanut butter, preferably Peanut Butter & Co's® White Chocolate Wonderful
• 1 small ripe banana, peeled and finely chopped
• 6 teaspoons shredded sweetened coconut
• 1 Pillsbury ready-to-roll pie crust *Available in most TARGET® stores
• 1 large egg, beaten

Directions:

1. Preheat the oven to 400 Degrees F. Line a baking sheet with parchment paper.
2. Use a 4-inch round cookie cutter to cut 6 circles from the pie crust. Reserve the scraps for another use. Dollop 1 tablespoon peanut butter on one side of a round, then top with 1 teaspoon chopped banana and 1 teaspoon coconut. Fold the dough over the filling to form a half moon and press the edges to seal. Decoratively crimp the edges, then cut 2 small slits on top. Repeat with the remaining dough and fillings. (You may have some leftover banana.).
3. Transfer to the baking sheet, spacing 2 inches apart. Brush the beaten egg on the tops. Bake until golden brown, about 20 minutes. Cool completely.

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Frozen Lime Pie Dessert

Ingredients:

• 1 (12 ounce) can frozen limeade concentrate, thawed
• 1 (14 ounce) can sweetened condensed milk (can use fat-free)
• 1 (8 ounce) container sour cream (can use light)
• 1 (8 ounce) container frozen whipped topping, thawed (can use light)
• 2 prepared pie crusts (graham, shortbread, chocolate or whatever you desire)
• grated lime zest, for the top (optional)

Directions:

1. In a large bowl, combine thawed limeade and sweetened condensed milk.
2. Add sour cream and whipped topping. Stir until smooth.
3. Pour half the mixture into each pie crust.
4. Top with grated lime zest, if desired.
5. Place in freezer and freeze pies overnight.

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Blueberry Sour Cream Pie

Ingredients:

• 1 unbaked pie crust
• Filling
• 3/4 cup sugar
• 2 tablespoons flour
• 1 cup sour cream
• 1 egg
• 1 1/2 teaspoons vanilla
• 1/4 teaspoon salt
• 2 1/2 cups blueberries (fresh or frozen)
• Topping
• 3 tablespoons flour
• 2 tablespoons sugar
• 1 1/2 tablespoons butter
• 3 tablespoons finely chopped pecans

Directions:

1. Mix sugar and flour together in bowl.
2. Beat in sour cream, egg,vanilla and salt together until smooth (about 5 minutes).
3. Fold in blueberries.
4. Pour into pie crust, and bake at 400F for 25 minutes.
5. (May need to adjust temperature and time for frozen berries).
6. Meanwhile, combine topping ingredients.
7. Remove pie from oven after the 25 minutes, and sprinkle on topping.
8. Return pie to oven and bake 10 minutes more.
9. Chill before serving.

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