Pies

UNBELIEVABLE LEMON PIE- NO CRUST
1 - (14 oz.) can condensed milk-(not evaporated)
1 - cup water
1/2 - cup lemon juice
1/2 - cup Biscuit mix
3 - eggs
1/4 - cup margarine(softened)
1 1/2 - teaspoon vanilla
1 - cup flaked coconut
Preheat oven to 350 degrees. In blender, add all ingredients except coconut. Blend on low for 3 minutes. Pour into greased 10 inch pie plate. Let stand for 5 minutes. Add flaked coconut and bake in 350 degree oven for 35 to 40 minutes or till knife comes out clean. Cool and serve.
IMPOSSIBLE PUMPKIN PIE
3/4 - cup sugar
1/2 - cup Bisquick
2 - tablespoons melted butter or margarine
1 - can (13 oz.) evaporated milk
2 - eggs
1 - can (16 oz.) pumpkin
2 1/2 - teaspoons pumpkin pie spice
2 - teaspoons vanilla
Heat oven to 350 degrees. Grease 9 or 10 inch pie plate. Mix and beat all ingredients until smooth. Pour into prepared plate. Bake for 50 or 55 minutes or until knife inserted, comes out clean.
EASY CHERRY CHEESE PIE
Makes One 9 in. Pie
1 - (9 in.) graham cracker crumb crust
1 - (8 - ounce) package cream cheese, softened.
1 - (14 - ounce) can sweetened condensed milk
1/3 - cup lemon juice
1 - teaspoon vanilla extract
Canned cherry pie filling, chilled
In medium bowl; beat cheese until light and fluffy. Add sweetened condensed milk; blend thoroughly. Stir in lemon juice and vanilla. Pour into crust. Chill 2 - hours or until set. Top with desired amount of pie filling before serving. Refrigerate leftovers. TIP; Any of your favorite fruit pie fillings or toppings can be substituted for cherry pie filling.
EASY PIE CRUST
Here is a very easy pie crust for those who are still making from scratch.
(Two crust pie)
Mix together:
2 - cups flour
1 - teaspoon salt
Stir in with fork:
2/3 - cup oil
Sprinkle over and stir in with fork:
4 - tablespoons cold water
Mix well together and roll out between two sheets of plastic wrap. Peel off plastic wrap and fit in pie pan. Bake at 450 degrees for single crust and at 425 degrees for double crust.

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