Banana Pie

• 1 1/2 cups graham cracker crumbs
• 1/4 cup white sugar
• 1/3 cup butter, melted
• 5 bananas
• 1 (3 ounce) package cream cheese, softened
• 2 (3.5 ounce) packages instant banana pudding mix
• 3 1/2 cups milk
• 1 (8 ounce) container frozen whipped topping, thawed
• 2 bananas, sliced (optional)
• 1 tablespoon lemon juice (optional)

DIRECTIONS:

1. In a medium bowl, mix graham cracker crumbs and sugar. Stir in melted butter. Mix thoroughly, then press mixture into bottom of a 9x13 inch pan.
2. Cut bananas into 1/4 inch slices and make a single layer of banana slices on graham cracker crust. Reserve remaining banana slices.
3. In a large mixing bowl, whip cream cheese until fluffy. Add pudding mix and whip mixture until smooth. Add milk and mix until all ingredients are thoroughly combined. Pour mixture over layer of bananas.
4. Make another layer of banana slices on top of pudding layer. Cover bananas with whipped topping. Refrigerate at least 3 hours before serving. If using banana slices for garnish, toss with lemon juice to prevent browning.

Banana Split Ice Cream Pie

• 1 (9 inch) prepared chocolate cookie crumb crust
• 2 bananas, sliced
• 1 quart strawberry ice cream, softened
• 1 (20 ounce) can crushed pineapple, drained
• 1 cup heavy whipping cream
• 1/4 cup chopped walnuts
• 1/4 cup maraschino cherries (optional)

DIRECTIONS:

1. Mix cookie crumbs with 1/4 cup melted butter or margarine. Press into a 9-inch pie plate.
2. Arrange bananas over bottom of crust. Spread ice cream in an even layer over bananas. Top with drained pineapple. Whip the cream and spread over top. Sprinkle with nuts.
3. Place pie in freezer for 4 hours or until firm. Garnish with cherries, if desired. Makes 8 servings.

Black Forest Pie

• 4 (1 ounce) squares HERSHEY®'S Unsweetened Baking Chocolate, broken into pieces
• 1 (14 ounce) can sweetened condensed milk
• 1 teaspoon almond extract
• 1 1/2 cups heavy cream, chilled
• 1 (9 inch) pie shell, baked
• 1 (21 ounce) can cherry pie filling, chilled
• 1/8 cup toasted sliced almonds (optional)

DIRECTIONS:

1. Combine chocolate with sweetened condensed milk in heavy saucepan. Cook over medium heat, stirring constantly, until chocolate is melted. Remove from heat; stir in almond extract. Pour into large bowl; cool or refrigerate thoroughly. Beat until smooth.
2. Beat whipping cream in medium bowl until stiff; gradually fold into chocolate mixture. Pour into baked pie crust. Refrigerate 4 to 6 hours or until set. Serve with pie filling. Garnish with almonds, if desired. Cover; refrigerate leftover pie.

Caramel Pie

• 3 tablespoons butter
• 4 tablespoons sifted all-purpose flour
• 1 cup white sugar
• 1 egg
• 1 cup milk
• 1 teaspoon vanilla extract
• 1 (9 inch) pie crust, baked

DIRECTIONS:

1. Cream together butter or margarine, flour, and sugar.
2. Slightly beat egg, and add it plus milk to creamed mixture.
3. Cook over medium heat, stirring constantly until thickened. Cool, and add vanilla.
4. Pour into baked pie crust. Refrigerate. Serve with whipped cream.

Cherry Cheese Pie

• 1 (9 inch) prepared graham cracker crust
• 1 (8 ounce) package cream cheese, softened
• 1/2 cup white sugar
• 2 cups frozen whipped topping, thawed
• 1 (21 ounce) can cherry pie filling

DIRECTIONS:

1. In a medium mixing bowl, beat together softened cream cheese and sugar until light and fluffy. Fold in whipped topping and blend until mixture is smooth. Spread into graham cracker crust and spoon pie filling over top. Cover with plastic wrap and chill 2 hours before serving.

Chocolate Bar Pie

• 1 (9 inch) prepared graham cracker crust
• 6 (1.45 ounce) bars milk chocolate with almonds candy
• 18 large marshmallows
• 1/2 cup milk
• 1 cup heavy whipping cream
• 1 teaspoon vanilla extract

DIRECTIONS:

1. Break up chocolate almond bars and place in a medium saucepan with marshmallows and milk. Place over medium-high heat and stir frequently until chocolate and marshmallows are melted and mixture is smooth. Remove from heat and allow to cool.
2. In a medium bowl, whip cream until soft peaks form. Fold into cooled chocolate mixture. Gently stir in vanilla extract. Pour mixture into crust. Chill before serving.

Chocolate Cream Pie

• 3/4 cup white sugar
• 1/3 cup all-purpose flour
• 2 cups milk
• 2 (1 ounce) squares unsweetened chocolate
• 3 egg yolks
• 2 tablespoons butter
• 1 teaspoon vanilla extract
• 1 (9 inch) pie shell, baked

DIRECTIONS:

1. Combine sugar, flour, milk, and chopped up chocolate in 2 quart saucepan. Stirring constantly, cook over medium heat until mixture begins to bubble. Continue stirring for 2 minutes.
2. Mix a little of the hot mixture into the egg yolks, beating rapidly to avoid cooking the yolks. Stir the warm yolk mixture into the remainder of the chocolate mixture, and cook for an additional 90 seconds. Remove from heat, and stir in butter or margarine and vanilla.
3. Pour filling into pie shell, and chill until set. Top with whipped topping, and a little grated chocolate.

Chocolate Supreme Pie

• 1 (9 inch) prepared graham cracker crust
• 25 large marshmallows
• 5 (1.5 ounce) bars milk chocolate candy
• 1/2 cup milk
• 1 (8 ounce) container frozen whipped topping, thawed

DIRECTIONS:

1. In a medium saucepan combine marshmallows, chocolate bars, and milk. Melt over low heat, stirring frequently, until mixture is smooth. Allow to cool for 30 minutes.
2. Fold whipped topping into chocolate mixture and pour mixture into pie shell. Chill for 24 hours before serving.

Creamy Lemon Pie

• 1 (9 inch) prepared graham cracker crust
• 1 (14 ounce) can sweetened condensed milk
• 1/3 cup fresh lemon juice
• 1 (12 ounce) container frozen whipped topping, thawed

DIRECTIONS:

1. Squeeze juice from lemons into a medium mixing bowl. Stir in condensed milk and whipped topping. Pour into pie crust. Chill.

Fruit Cocktail Pie

• 1 (9 inch) pie shell, baked
• 1 (15.25 ounce) can fruit cocktail
• 1 (4.6 ounce) package non-instant vanilla pudding mix
• 2 cups milk
• 1 pint heavy cream

DIRECTIONS:

1. Drain fruit cocktail, reserving 1 cup of juice. In a saucepan, prepare pudding according to package directions, using 2 cups milk and 1 cup reserved juice. Remove from heat and stir in the drained fruit cocktail. Pour into baked pie crust and let set at room temperature until cooled. then place in refrigerator until serving time.
2. Place glass bowl and mixing beaters in freezer. Just before serving, whip up the heavy cream in the frozen bowl. do not add sugar, and do not over whip. Spoon on top of pie and serve.

Hawaiian Millionaire Pie

• 1 (9 inch) pie crust, baked
• 1 (15 ounce) can crushed pineapple, drained
• 1/4 cup lemon juice
• 1 (12 ounce) container frozen whipped topping, thawed
• 1/2 cup maraschino cherries, chopped
• 1 (14 ounce) can sweetened condensed milk
• 1 cup chopped walnuts

DIRECTIONS:

1. In a large mixing bowl, fold pineapple, lemon juice, whipped topping, cherries, condensed milk, and walnuts together. Pour into pie shell and chill for at least one hour before serving.

Key Lime Pie

• 1 (9 inch) pie crust, baked
• 1 (3 ounce) package lime flavored gelatin mix
• 1 cup boiling water
• 1 1/2 teaspoons lemon zest
• 1/2 cup fresh lime juice
• 1 egg yolk, beaten
• 1 (14 ounce) can sweetened condensed milk
• 1 teaspoon bitters
• 1 egg white
• 2 drops green food coloring (optional)

DIRECTIONS:

1. Dissolve lime gelatin in boiling water, add lime rind and juice. Slowly pour into egg yolk, stirring constantly. Add condensed milk and bitters. Chill until slightly thick.
2. Beat egg white until stiff peaks form. Fold into lime gelatin mixture. Add food coloring if desired.
3. Pour into baked pie shell. Chill until firm or overnight.

Lemon Icebox Pie

• 3 cups graham cracker crumbs
• 2/3 cup white sugar
• 3/4 cup butter, melted
• 2 (8 ounce) packages cream cheese, softened
• 1/2 cup white sugar
• 2 (5 ounce) cans evaporated milk
• 2 (5 ounce) cans sweetened condensed milk
• 1 cup lemon juice

DIRECTIONS:

1. Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9x13 inch baking dish.
2. In a medium bowl, mix together graham cracker crumbs and 2/3 cup sugar. Add melted butter or margarine, stirring until ingredients are thoroughly combined. Pat mixture into baking dish. Bake in preheated oven for 7 minutes. Cool.
3. In a large mixing bowl, beat softened cream cheese until fluffy. Mix in 1/2 cup sugar. Add chilled evaporated milk, chilled condensed milk, and lemon juice. Beat until smooth. Mixture will be firm. Spread mixture into cooled graham cracker crust. Chill several hours before serving.

Lemonade Pie

• 1 (9 inch) deep dish pie crust, baked and cooled
• 1 (6 ounce) can frozen lemonade concentrate, thawed
• 1 (8 ounce) can crushed pineapple with juice
• 1 (14 ounce) can sweetened condensed milk
• 1 (8 ounce) container frozen whipped topping, thawed

DIRECTIONS:

1. In a large bowl, mix lemonade, crushed pineapple, and sweetened condensed milk. Fold in whipped topping. Pour filling into pie crust, and freeze. Serve frozen.

Limeade Pie

• 1 (6 ounce) can frozen limeade concentrate
• 1 (14 ounce) can sweetened condensed milk
• 1 (8 ounce) container frozen whipped topping, thawed
• 1 (9 inch) prepared graham cracker crust

DIRECTIONS:

1. Mix limeade (may substitute lemonade concentrate) and sweetened condensed milk in a large bowl. Fold in nondairy whipped topping. Pour filling into graham cracker crust. Chill 2 to 3 hours.