1962 cheese pie fresh Recipes

baked pie pastry (to fit in a 9-inch pie plate), sugar, cornstarch, salt, water, grated lemons , rind of, fresh lemon juice, butter, cream cheese, softened, powdered sugar (confectioners), heavy cream , whipped (measure 3/4 cup already whipped), fresh lemon juice

deep dish pie shells (unbaked ), minced cooked ham (packed into the measuring cup), swiss cheese, shredded (packed into the measuring cup), minced onions (or fresh dill), eggs, milk, salt, pepper, cayenne pepper (optional)

unbaked pie shell, white sugar, all-purpose flour, chopped fresh rhubarb, cream cheese, softened, white sugar, eggs, sour cream, white sugar, vanilla extract

cottage cheese, sugar, all-purpose flour, fresh lemon juice, salt, eggs, separated, evaporated milk, milk, unbaked 9-inch pie shells (pastry or graham cracker)

unbaked 9-inch pie crust, fresh pineapple, cut into very small dice, seedless raisin, cream cheese, sugar, milk, eggs

pastry for single-crust pie (9 inches), cream cheese, softened, sugar, heavy whipping cream , whipped, sugar, cornstarch, pineapple-orange juice, fresh blackberries and/or raspberries, divided

pastry for single-crust pie (9 inches), cream cheese, softened, sugar, heavy whipping cream , whipped, sugar, cornstarch, pineapple-orange juice, fresh blackberries and/or raspberries, divided

cream cheese, at room temperature, sweetened condensed milk, fresh lemon juice, vanilla extract, graham cracker crust, cherry pie filling, chilled

ready-made refrigerated pie crusts, yellow tomatoes, sliced 1/4-inch thick, tomato, sliced 1/4-inch thick, fresh mozzarella cheese, sliced, fresh basil leaf, cut up, kosher salt & freshly ground black pepper, red pepper flakes, extra virgin olive oil

pastry for a single-crust pie (9 inches), reduced-fat cream cheese, egg substitute, honey, vanilla extract, sliced fresh strawberries, cornstarch, cold water, reduced-sugar strawberry preserves, fat-free whipped topping , optional

cream cheese, sweetened condensed milk, lemon juice, vanilla extract, fresh blueberries (2 cups of blueberries is a 16 oz package of frozen blueberries) or 2 cups dry-pack frozen blueberries, rinsed and drained (2 cups of blueberries is a 16 oz package of frozen blueberries), baked pie crust, sugar, cornstarch, water, fresh blueberries or 2 cups dry-pack frozen blueberries, rinsed and drained

sliced vidalia onions, butter, eggs, beaten, sour cream, each of: salt, pepper, garlic and tabasco, grated gruyere cheese, pie crust (i usually use the refrigerated crusts), fresh grated parmesan cheese

unbaked pie crust, enough dijon mustard , to spread generously in the pie crust, grated mozzarella cheese, tomatoes, sliced thinly, italian spices (basil, oregeno, and parsley), salt & fresh ground pepper

cream cheese,room temperature, sweetened condensed milk, fresh lemon juice, graham cracker crust, cherry pie filling,chilled, vanilla

ricotta cheese, sugar, all-purpose flour, fresh lemon juice, salt, eggs, separated, evaporated milk, milk, unbaked pie crusts (graham is nice)

cream cheese, softened, eggs, sugar, vanilla, sour cream, sugar, fresh fruit or pie filling, for topping

graham cracker pie shells, cream cheese(at room temperature ), sweetened condensed milk, pure vanilla extract, fresh lemon juice, sour cream, cream to top with

low fat graham cracker pie crust, reduced-fat cream cheese, softened, frozen light whipped dessert topping, thawed, raspberry preserves or 1/2 cup strawberry preserves, assorted seasonal fresh fruit (such as sliced strawberries, blueberries, raspberries, peaches, nectarines, or kiwi fruit), currant jelly (optional), almond extract (optional)