Ingredients

• 1 tbl margarine
• 1tbl vanilla
• 9 inch pie shell
• 1/3 cup creamy peanut butter
• 3/4 cup powdered sugar
• 3 egg yolks
• 2 cups milk
• 1 tbl corn starch
• 2 tbl sugar
• 1 pkg vanilla pudding (not instant)

Directions

Preheat oven to 350 f

Rub margarine or crisco over crust.

Mix together creamy peanut butter and 3/4 cup powedered sugar until mealy. Spread 2/3 of mixture over baked pie shell.

Filling:

Mix 3 egg yolks with 2 cups milk; add 1 tbl corn starch, 2 tbl sugar, 1 tbl vanilla and 1 tbl margarine. Stir in vanilla pudding. Cook and stir constantly until thickened. Pour into pie shell over peanut butter and powdered sugar mix. Cover with Meringue and sprinkle top with remaining powdered sugar and peanut butter mixture.

Cook until brown (10 – 15 minutes)

Ingredients

• 1 cup sugar
• 1/4 cup cornstarch
• 1/2 teaspoon salt
• 3 cups milk
• 2 eggs, lightly beaten
• 3 tablespoons butter
• 1-1/2 teaspoons vanilla extract
• 2 large firm bananas
• 1 pastry shell (9 inches), baked
• 1 cup heavy whipping cream, whipped
• 1 tablespoon sliced almonds, toasted

Directions

In a large saucepan, combine the sugar, cornstarch, salt and milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Stir a small amount of hot filling into eggs; return all to the pan. Bring to a gentle boil; cook and stir 2 minutes longer.

Remove from the heat. Gently stir in butter and vanilla. Press plastic wrap onto surface of custard; cover and refrigerate for 30 minutes.

Slice the bananas into pastry shell; pour custard over top. Spread with whipped cream; sprinkle with almonds. Chill for 6-8 hours or overnight. Refrigerate leftovers.

6-8 servings.

Ingredients

• 2 graham cracker shells
• 2 c. powdered sugar
• 2 tsp. vanilla
• 4 – 8 oz. pkgs. cream cheese
• 2 cans blueberry pie filling
• 1 large tub cool whip

Directions

Soften cream cheese . Add powdered sugar and vanilla. Beat until thick and fold in cool whip. Pour into pie shells and freeze for 3-5 hours. Top with pie filling just before serving, about an hour.

Ingredients

• 1 cup sour cream
• 2 tablespoons all-purpose flour
• 3/4 cup sugar
• 1 teaspoon vanilla
• 1/4 teaspoon salt
• 1 egg, beaten
• 2 1/2 cups fresh or frozen blueberries
• 1 unbaked 9-inch pie crust
• Topping
• 3 tablespoons all-purpose flour
• 3 tablespoons soft butter or margarine
• 3 tablespoons chopped pecans

Directions

With an electric mixer, beat sour cream, the 2 tablespoons of flour, sugar, vanilla, salt, and egg until smooth–about 5 minutes. Remove from mixer and fold in blueberries. Pour into the pie crust and bake at 400 degrees for 25 minutes.
When time is up, combine the 3 tablespoons of flour, margarine, and pecans, mixing well. Sprinkle that over the top of the pie and return to hot oven for 10 more minutes. Let cool and then chill in refrigerator completely before serving.
Makes 8 servings.

Ingredients

• 2 eggs
• 1 cup sugar
• 1/2 cup butter, softened
• 1/2 cup flour
• 4 tablespoons unsweetened cocoa powder
• 1 teaspoon vanilla
• 1/2 teaspoon salt
• 1/2 cup chopped pecans

Directions

Preheat oven to 325 degrees F. Grease 8-inch pie pan. Place eggs, sugar, butter, flour, cocoa, vanilla, and salt in small mixer bow. Beat 4 minutes. Stir in nuts and pour into pan. Bake for 30 minutes, or until done.

Serve with cinnamon ice cream, drizzle with hot fudge sauce and sprinkled with Spanish peanuts.