BANANA CREAM PIE ~ Jackie P
1 pkg cook and serve banana pudding mix
3 c milk
1 9" pastry crumb crust
banana and cool whip for garnish
Stirring constantly, cook on medium heat until mixture comes to full boil ~ Remove from heat ~ Cool 5mins stirring twice ~ Pour into crumb crust ~ Refrigerate at least 3hrs or until set ~ Garnish with bananas and cool whip
CHEESECAKE 10" ~ Leisa J
6 tbsp unsalted butter, room temperature + more for pans
9oz pkg chocolate wafer cookies, finely crushed (about 2 cups)
2 1/4 c sugar
3 tbsp sugar
3lbs (six 8oz pkgs) cream cheese, room temperature
1/2 c flour
1 c sour cream, room temperature
1 1/2 tsp vanilla
5 lg eggs
1. Preheat oven to 350F. Butter sides of 10" springform pan. Wrap exterior of pan (including base) in a double layer of foil. Melt 6 tbsp butter in small saucepan over medium heat. Place crushed wafer cookies and 3 tbsp sugar in large bowl; stir until well combined. Pour melted butter over cookie mixture and mix until evenly moistened. Press mixture evenly into bottom of the prepared pan.
2. Place pan on baking sheet. Bake until crust is set, 10-12 minutes. Transfer pan to wire rack to cool completely.
3. In the bowl of an electric mixer fitted with paddle attachment, beat cream cheese on medium speed until fluffy, abt 3mins, scraping sides as needed. In large bowl, whisk together remaining 2 1/4 c sugar and flour. With mixer on low speed, gradually add sugar mixture to cream cheese; mix until smooth. Add sour cream and vanilla; mix until smooth. Add eggs, one at a time, beating until just combined; DO NOT OVER MIX.
4. Pour cream cheese filling into prepared pan (the cookie mixture in the springform pan wrapped in foil.) Set pan inside large, shallow roasting pan. Carefully ladle boiling water into roasting pan to reach halfway up sides of springform pan. Bake 45mins; reduce oven temperature to 325F. Continue baking until cake is set but still slightly wobbly in center, about 30mins more. Turn off oven; leave cake in oven with door slightly ajar, 1hr. Transfer pan to a wire rack; let cake cool completely. Refrigerate, uncovered at least 6 hrs.
CHOCOLATE CREAM PIE ~ Jackie P
1pkg cook and serve chocolate pudding mix
3 c milk
1 9" pastry crumb crust
shaved chocolate and cool whip for garnish
Stirring constantly, cook on medium heat until mixture comes to full boil ~ Remove from heat ~ Cool 5mins stirring twice ~ Pour into crumb crust ~ Refrigerate at least 3hrs or until set ~ Garnish with shaved chocolate and cool whip
PERFECT APPLE PIE ~ Jackie P
6 c tart green apples, pared, cored, and thinly sliced
3/4-1 c sugar
2 Tbsp flour
1/2-1 tsp ground cinnamon
dash ground nutmeg
dash salt
unbaked pastry for 2-crust 9" pie
2 Tbsp butter
If apples lack tartness, sprinkle with 1 Tbsp lemon juice ~ Combine sugar, flour spices, and dash salt ~ Mix with apples ~ Line 9" pie pan with pastry ~ Fill with apple mixture and dot with butter ~ Adjust top crust to fit, cutting slits for escape of steam ~ Seal edges ~ Sprinkle with sugar ~ Bake at 400F for 50mins
SOUTHERN PECAN PIE ~ Jackie P
3 eggs
2/3 c sugar
dash salt
1 c dark corn syrup
1/3 c butter, melted
1 c pecan halves
unbaked pastry for 9" pie
Beat eggs and sugar thoroughly ~ Add remaining ingredients ~ Line 9" pie pan with pastry ~ Pour filling over pastry ~ Bake at 350F for 50mins or til knife inserted halfway through center comes out clean ~ Cool
