Cherry O’Cream Cheese Pie

Contributed by Pam Edwards

8 oz. package cream
cheese, softened
1 can sweetened
condensed milk
1/3 cup lemon juice
1/2 tsp. vanilla extract
1 graham cracker pie
crust
1 can cherry pie filling

Beat cream cheese and sweetened condensed milk until thoroughly mixed. Add lemon juice and vanilla extract, mix well. Pour into purchased graham cracker pie crust. Top with cherry pie filling.

Oatmeal Pie

2/3 cup sugar
½ cup butter, softened
2 eggs
2/3 cup maple syrup
(maple–flavored or Karo

white syrup are also fine)
1 teaspoon vanilla
1 teaspoon white vinegar
1 cup old–fashioned oats
(Quaker’s multi-grain hot cereal
is excellent!)
1 9–inch pie shell, unbaked

Mix sugar, butter, eggs, syrup, vanilla, and vinegar. Add oats and pour into pie shell. Bake 350 degrees until filling is

set, 45–60 minutes. Serve hot or cold. Great with whipped cream.

Variations: Nuts, raisins, or dried cranberries can be added as desired.

(Note: Even people who dislike oatmeal have raved about this pie and were surprised to learn it contains oatmeal.)

Key Lime Pie

Contributed by Mike Cox

9” graham cracker pie crust
14 oz. can sweetened
condensed milk
3 egg yolks (whites not
used)
½ cup Key Lime Juice
(use real key lime juice,
fresh or bottled)

Combine milk, egg yolks, and lime juice. Blend until smooth. Pour filling into pie crust. Add meringue (recipe follows) and bake at 350º for 10 minutes or until meringue is nicely browned. Allow to stand 10 minutes before refrigerating. Substitute whipped cream for meringue if desired or humidity is high.

Meringue Ingredients:
2 egg whites

4 tablespoons sugar
1/2 teaspoon vanilla

Beat egg whites until frothy; gradually add sugar, continuing to beat until stiff peaks form. Add vanilla or other flavoring. Spoon onto pie, spreading to crust edge to seal filling in.