PIE IN THE SKY BAKE-OFF; READERS SHARE FAVORITE PUDDING, CUSTARD RECIPES

Pistachio Pie

1 small box pistachio instant pudding

8 oz. sour cream

8 oz. Cool Whip

1 small can crushed pineapple (well drained)

1 graham cracker crust

Mix sour cream and Cool Whip together until smooth. Add pudding, stirring into mixture. Stir in pineapple. Pour into crust.

Refrigerate at least 1 hour.

Barb Johnson

Cape Girardeau

"Busy Day" Lemon Pie

8 ounce cream cheese

2 cups milk

1 package Jello lemon instant pudding

1-8 ounce graham cracker crust

Soften cream cheese blend with 1/2 cup milk. Add remaining mile and the pudding mix. Beat slowly, just until well mixed, about 1 minute. Pour into graham cracker crust. Sprinkle graham cracker crumbs lightly on top if desired. Chill about 1 hour

Ann H. Albrecht

Cape Girardeau

Sugar Free Coconut Cream Pie

1 deep dish pie crust -- baked

1 small package vanilla sugar free instant pudding (mix as directed on box)

Add 3/4 cup shredded coconut. Pour into baked shell and top with two cups fat free cool whip. Chill and eat.

Laura Glaus

Chaffee

Banana Coconut Cream Pie

2 10" pie shells, baked

2 3-oz. pkgs. vanilla instant pudding

3 cups milk

1 can Eagle Brand milk

1 8-oz. carton Cool Whip

For banana pie, 3 bananas. For coconut pie, 1 cup coconut

Meringue:

4 egg whites

1/2 cup sugar

Mix instant pudding and milk and beat on lowest speed for 1-1/2 or 2 minutes. Add Eagle Brand and Cool Whip and mix well.

Slice one banana into bottom of pie shell. Slice and fold remaining bananas into filling, or the coconut. Pour into the pie shells.

Chill for at least one hour.

Beat egg whites until stiff, then beat in sugar. Top the pies with the meringue and bake for 45 minutes at 425 F. to brown the meringue.

Marie McElreath

Cape Girardeau, MO

Chocolate Peanut Butter Pie

1 9" pie shell, baked

1 small box chocolate pudding (not instant)

Cook pudding for pie filling according to instructions on box.

Pour into pie shell.

1 3-oz. pkg. cream cheese

1 cup powdered sugar

1/3 cup peanut butter

1/4 cup milk

1 8-oz. frozen whipped topping, thawed

Whip cream cheese until soft and fluffy. Beat in powdered sugar and peanut butter. Slowly add milk, blending thoroughly. Fold whipped topping into peanut butter mixture. Pour on top of pudding. Chill until firm. If desired, top with shaved chocolate curls. I use part of a large Hershey candy bar.

Ann Bodenstein

Gordonville