The Dynamic Duo
Yum Yum
Melt 1 stick oleo and mix with 2 c graham cracker crumbs (some I have eaten taste like they used cinnamon graham crackers)
Press into 9 x 12 pan bake at 375 for about 5 minutes. Remove and cool completely.
Beat well 8 oz cream cheese, add 1 (12 oz) Cool whip , blend well and spread over crust. (you can can top with more plain cool whip now if you want) Then spread on 18 oz of strawberry pie filling or use sliced fresh strawberries. Refrigerate til set.
Aunt Donna on my mom’s side has been making this since I was a little bitty girl and other relatives have continued to make it over the years too. It is truly one of my favortite desserts.
Crust:
1 stick butter, softened, but NOT melted.
1 c flour
2 T sugar
about 24 pecan halves
Mix first 3 ingredients in 8 x 9 square dish or 9 inch pie plate. Press into pan and then press pecan halves into bottom of crust. Bake at 350 until golden brown. (watch closely!) Cool completely before filling.
Filling:
Using an electric mixer
1 8 oz Philly cream cheese
1 T milk
cream together and add:
1 c powdered sugar, blend well
Mix one envelope of Dream Whip according to package directions. Then mix it into cream cheese mixture.
Slice one large banana and place pieces over cooled crust. (we sometimes leave out the banana).
Pour cream mixture over bananas.
Top with one half to one can Blueberry pie filling (Hannah makes it w/cherry and it’s great)
Chill at least a couple hours.
This is the one and only pie crust that mom, Penny and Emily have used since mom got it around
1980! In your pie plate put 1 cup of all purpose flour and stir in 1/2 t salt.
In a small sauce pan, heat1/3 cup of shortening (or I use oil and just use a scant less
than 1/3 of a cup) and 1/4 cup water and bring to boil, remove from heat and pour in your
pie plate over the salt and flour,
mix til all flour is moistened and then press in pan,
flute the edges if you want to and prick bottom with a fork.
bake at about 375 til golden. then fill with whatever filling you want like chocolate or
whatever is already cooked.
Or if you want to make a fruit pie or something that cooks in the shell, then pour in the
filling when the crust is raw and then bake accoring to pie directions.
Meme Hayes (Hannah’s Great Grandmother) Apricot Pie
This is truly delicious! Meme made this for us when we took Hannah for a visit to her home in Denton when Hannah was about a year old. Meme always made delicious food and she has share many of her recipes with me and I have now passed them on to Hannah. Give this a try, you will love it. Meme always made it with Apricot pie filling, but, you could use any flavor.
-In honor of Meme
1 large graham cracker crust
1 can Eagle Brand
Juice of 3 lemons
1 can apricot pie filling
1 12 oz cool whip, thawed
2 cups pecans, reserve some for top
Stir lemon juice into Eagle Brand until thickened, add pie filling, cool whip and nuts. Pour into crust. Sprinkle pecans on top and refrigerate for at least 3 hours before serving
