Crites Family Stuff

Ingredients for 8 servings

• 8 oz cream cheese, softened
• .33 cup sugar
• 1 cup sour cream
• 2 tsp vanilla
• 8 oz cool whip
• 8 in chocolate crumb crust
• .25 cup cocoa
• 1 tbsp powdered sugar
• 21 oz can cherry pie filling

Steps

1. In a large bowl beat cream cheese and sugar until smooth. Beat in sour cream and vanilla. Fold in cool whip. Spread half of the mixture into the crust.
2. Mix together the cocoa and powdered sugar. Fold into the remaining whipped topping mixture. Carefully spread over the cream cheese layer. Refrigerate at at 4 hours.
3. Cut into slices and top each slice with cherry pie filling.

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Description

Jennifer: Deb gave this recipe to me years ago. I have used it as a base to make coconut cream pie aw well.

Ingredients for 10 servings

• .75 cup sugar
• 3 tbsp corn starch or .33 cup flour
• .25 tsp salt
• 2 cups milk
• 3 slightly beaten egg yolks
• 2 tbsp butter
• 1 tsp vanilla
• 3 large bananas, sliced
• 9" pre-cooked pie crust

Meringue:

• 3 egg whites
• .5 tsp vanilla
• .25 tsp cream of tartar
• 6 tbsp sugar

Steps

1. Slice the bananas into the bottom of the pie shell and set aside.
2. In a medium saucepan mix together the sugar, flour, and salt. Gradually stir in the milk. Cook and stir till bubbly and then cook for 2 minutes. Remove from heat.
3. To the beaten eggs, add a couple of spoonfuls of the hot mixture, stirring well, then add all the eggs to the saucepan. Stir well and cook for 2 more minutes.
4. Remove the filling from heat and add the butter and vanilla. Pour the filling into the pie crust.
5. Make meringue by beating the egg whites with the cream of tartar and vanilla until a soft stiffness. Beat in the sugar. Spread over the hot filling. Bake for 12-15 minutes at 350 degrees.

Coconut cream pie variation:

1. Omit the bananas. Add 1 cup of shredded coconut and a 1/2 tsp coconut extract to the mixture before pouring into a graham crust. Top pie with whipped cream and toasted coconut.

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Ingredients for 10 servings

• 2 squares semi-sweet chocolate (baker)
• 16 oz softened cream cheese
• .33 cup sugar
• 2 cups chocolate cool whip
• 6 oz Oreo pie crust
• 1.5 cups halved strawberries

Steps

1. Melt chocolate and sugar together. Beat cream cheese with hand mixer and then add chocolate mixture. Stir in cool whip. Pour into crust. Top with cleaned, dried and halved strawberries. Refrigerate 3 hours before serving.

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Ingredients for 8 servings

Crust

• 1.5 cups flour
• 1.5 tsp sugar
• 1 tsp salt
• .5 cup vegetable oil
• 2 tbsp milk

Filling:

• 3 tbsp flour
• 3 tbsp brown sugar
• 5 fresh peaches (or enough to fill the deep dish pan 3/4 full) -can use 1 lg can peaches, drained, as well.

Custard:

• 1.5 cups whole milk or 1 can evaporated milk
• 1 egg slightly beaten
• .66 cup sugar
• 2 tbsp flour
• .5 tsp cinnamon
• .25 tsp nutmeg

Steps

1. Preheat oven to 400 degrees if using a glass pie plate or 425 if using metal dish.
2. Combine the dry ingredients for the crust into a deep dish pie plate and mix well. Stir the oil and milk together and pour into the dry ingredients, mixing it with a fork until moistened. Press dough evenly over the bottom and up the sides of the pan.
3. Filling: mix the flour and brown sugar together and spread evenly over the dough. Top with sliced peaches.
4. Combine ingredients for the custard and pour over the peaches. Bake for 40-50 minutes or until set.

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Description

Let's just say I'll assume it's good with the Oreo crust. I wouldn't really know, seeing how the filling didn't make it long enough to actually be put in it.

Ingredients for 8 servings

• 1 quart fresh strawberries
• 8 oz package cream cheese, softened
• .5 tsp vanilla extract
• .25 cup packed light brown sugar
• 1 cup heavy whipping cream
• .25 cup powdered sugar
• 1 (9 inch) Oreo cookie crust
• 2 oz chocolate

Steps

1. In a medium bowl, beat the softened cream cheese, brown sugar, and vanilla until light and fluffy. In a separate large bowl, beat the whipping cream and powdered sugar until medium peaks form. Add about 1 cup of the whipping cream mixture to the cream cheese mixture. Beat until smooth and well-combined. Add the remaining whipping cream mixture and mix until just combined. Spread in the Oreo crust and refrigerate for a few minutes while you prepare the strawberries
2. Wash the strawberries and cut off the stems. Blot dry with a paper towel and then gently press, cut side down, into the whipped cream mixture. Set aside.
3. Melt the chocolate and drizzle over the strawberries. Refrigerate for at least three hours before serving. Serves 8.

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Ingredients for 8 servings

• .5 cup butter, softened
• 1 cup sugar
• 2 eggs
• 1 tsp vanilla
• .5 cup flour
• 1 cup chocolate chips
• 1 cup chopped pecans

Steps

1. Cream butter, sugar, eggs, and vanilla until fluffy. Add flour and mix well. Stir in chocolate chips and pecans. Spread in an unbaked pie crust and bake in preheated 325F oven for about 45 minutes or until done.

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Ingredients for 8 servings

• 1 cup sugar
• .25 cup cornstarch
• .5 tsp salt
• 3 cup milk
• 2 eggs, lightly beaten
• 3 tbsp butter
• 1.5 tsp vanilla extract
• 2 large firm bananas
• 1 pie crust, 9 inches, baked
• 1 cup heavy whipping cream, whipped

Steps

1. In a large saucepan, combine sugar, cornstarch, salt, and milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat. Cook and stir 2 more minutes. Remove from heat. Stir a small amount of hot filling into eggs and return all to the pan. Bring to a gentle boil. Cook and stir for 2 more minutes.
2. Remove from heat. Gently stir in butter and vanilla. Press plastic wrap onto surface of custard. Refrigerate for 30 minutes.
3. Slice the bananas into the bottom of the pie crust. Pour custard on top. Chill for 6-8 hours. Pipe whipped cream on top when ready to serve.

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Ingredients for 8 servings

• 9 inch pie crust
• 3 oz (3 squares) semisweet chocolate
• .25 cup butter
• .5 cup heavy cream
• .5 cup light corn syrup
• 3 eggs
• .33 cup sugar
• .33 cup brown sugar
• 1 cup macadamia nuts

Steps

1. Preheat oven to 350F. In a saucepan, melt butter and chocolate over low heat. Remove from heat. Add cream and corn syrup and mix well. In a separate bowl, beat eggs and sugars and then blend into the chocolate mixture. Stir in chopped macadamia nuts. Pour mixture into unbaked pie shell. Bake 40 minutes or until toothpick inserted in center of filling comes out clean. Cool completely. Garnish with whipped cream and additional macadamia nuts if desired.

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Ingredients for 8 servings

• 2 pie crusts (for top and bottom)

Filling:

• .5 cup sugar
• .5 cup milk
• .5 cup heavy cream
• .25 cup butter
• 2 tbsp cornstarch
• 2 tbsp milk
• 1 tsp vanilla

Second Layer:

• 3 to 4 large tart apples (Granny Smith)
• 1 tbsp flour
• .25 tsp cinnamon

Glaze:

• .5 cup powdered sugar
• 1 tbsp milk
• .25 tsp vanilla
• 1 tbsp softened butter

Steps

1. Line pie plate with the bottom crust.
2. Make filling by heating the sugar, milk, cream, and butter, stirring constantly till it thickens, about 5 minutes. Make a paste of the cornstarch, milk and vanilla, then add to the filling mixture. Pour into uncooked shell.
3. Peel and slice apples. Toss with the flour and cinnamon. Layer over the filling. Add the top crust and seal.
4. Bake at 400F for 30-40 minutes. While still warm, brush with glaze.
5. Make glaze with the powdered sugar, milk and vanilla.
6. Note: I usually double the custard part just because we like it so much.

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Ingredients for 8 servings

• .75 cup sugar
• 1.5 cups hot water
• 1 tbsp cornstarch
• .5 pkg of 3 oz lemon pudding (not instant)
• 3 cups sliced fresh peaches
• 1 baked pie crust

Steps

1. Mix together sugar, water, cornstarch, and pudding mix. Heat to boiling. Let cool. Add sliced peaches and pour into pie crust. Chill.

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