Favorite Pie Recipes

 

CRUMB CRUST

1 ½ cups fine crumbs made from: graham crackers, chocolate or vanilla wafers, or gingersnaps
6 tablespoons melted butter
¼ cup sugar
¼ teaspoon ground cinnamon (optional)

Combine all ingredients using a fork or may use a food processor until moistened. Place mixture evenly in 10” lightly greased pie pan. Press firmly over the bottom and ½ inch up the sides of pan. Bake at 375 degrees F. until the crust is lightly browned (10-15 minutes). Let crust cool if using for a cooked mixture or use hot if filling requires baking. May also freeze for 20 minutes and then fill with cream filling.

NUT CRUST

1 cup flour a cup brown sugar
½ cup butter or margarine
½ cup nuts, chopped

Combine all ingredients; pat into 9” pie pan. Bake at 375 degrees F. for 15 minutes or until golden brown.

MERINGUE TOPPING

3 egg whites
¼ teaspoon cream of tartar
½ teaspoon vanilla
6 tablespoons sugar

Beat the egg whites, vanilla and cream of tartar in medium mixer bowl for 1 minute or until soft peaks form. Gradually add the sugar, beating at high speed for about 4 more minutes or until stiff, glossy peaks form. Immediately spread over pie, carefully sealing to edge of pastry. Bake as directed in recipe.

CHOCOLATE CANDY PIE SHELL

1 12 oz package semisweet chocolate pieces
2 tablespoons vegetable shortening
2 tablespoons powdered sugar

Form pie shell by pressing a 12" piece of heavy-duty aluminum into 9" pie pan (trim). Carefully remove foil shell; sprinkle chocolate pieces inside. Place on baking sheet and bake at 250 degrees F. for five minutes. Remove foil shell; add shortening and blend with back of spoon. Add powdered sugar and blend. Spread mixture evenly in foil shell; chill until well set. Carefully remove foil and place chocolate into pie pan; fill with chiffon-type filling.

CORNFLAKE CRUMB CRUST

3 cups corn flakes, crushed (makes 1 a cups)
2 tablespoons sugar
¼ cup butter, softened

Combine ingredients until mixture is crumbly. Press on bottom and sides of 9” pie pan. Bake at 375 degrees F. for 8-10 minutes.

*Variation: May substitute rice cereal for cornflakes.

RICH COOKIE CRUST

1 cup flour
¼ cup sugar
1 teaspoon grated orange or lemon peel
½ cup butter 1 egg yolk, slightly beaten
¼ teaspoon vanilla

Combine flour, sugar and lemon peel in bowl. Cut in butter until crumbs resemble small peas. Stir in egg yolk and vanilla; mix with hands until blended. Pat evenly into a 9"pie pan. Make a small edge on pie shell; prick with fork. Bake at 400 degrees F. until light brown (apx. 10 minutes). Cool on rack before filling.

PLAIN PIE CRUST

2 cups flour
2/3 cup shortening
1 teaspoon salt
5-6 tablespoons cold water

Blend flour, shortening and salt until crumbs resemble small peas. Sprinkle cold water over; toss quickly with a fork, mixing lightly. Shape into a ball; roll out on well floured board. Makes one 2-crust pie. *For baked shell, prick with fork and bake at 450 degrees F. for 8-10 minutes.

NO FAIL PIE CRUST

2 ½ cups flour
1 egg, beaten
1 ¼ cups shortening
1 teaspoon vinegar
1 teaspoon salt a cup ice water

Blend flour, shortening and salt until crumbs resemble small peas. Combine egg, vinegar and water; sprinkle over flour mixture. Toss quickly with a fork, mixing lightly. Shape into a ball; roll out on well floured board. Makes one 2-crust pie.

OIL PASTRY

2 cups flour
½ cup vegetable oil
1 ½ teaspoons salt
5 tablespoons cold water

Combine flour and salt. Pour oil and water into measuring cup (do not stir); add all at once to flour mixture. Stir lightly with fork; form into two balls. Roll each ball between waxed paper to form 12" circle. Peel off top sheet; place dough in pie plate and remove top wax paper. Makes one 2-crust pie.

LOW-FAT VEGETABLE PIE CRUST

2 cups flour
½ cup vegetable shortening
¾ teaspoon salt
3 tablespoons water

Sift flour and salt together into mixing bowl. Using an electric mixer (low speed), blend shortening into dry ingredients for two minutes. Sprinkle in water gradually while blending (1 minute). Shape dough into a ball. Roll out between sheets of waxed paper.  Yield: 1 two-crust pie.

FRESH STRAWBERRY PIE

1 ½ quarts fresh strawberries, hulled & washed
3 tablespoons cornstarch
1 cup sugar
2 tablespoons lemon juice

Reserve half of berries (best looking); mash the rest. Combine sugar and cornstarch in large saucepan; add mashed berries and mix well. Cook for 5-6 minutes until clear and thick; add lemon juice and cool. Add the rest of berries; pour into 9” baked pastry shell. Top with whipped cream to serve.

STRAWBERRY CREAM CHEESE PIE

8 oz cream cheese, softened
1 can sweetened condensed milk a cup lemon juice
1 package Danish Dessert, prepared*
1 cup strawberries, sliced

Graham cracker crust Combine cream cheese, milk and lemon juice; pour into crust. Place in refrigerator to set up. Make Danish Dessert; cool and add strawberries. Spoon over pie; refrigerate until ready to serve. *Homemade Danish Dessert 2 tablespoons cornstarch 2 cups water 1 cup sugar 1 package jello Combine cornstarch and sugar; add water and bring to boil. Remove from heat; add jello (strawberry flavored for above recipe) and stir until dissolved.

STRAWBERRY DELIGHT

1 teaspoon vanilla 8 oz cream cheese, softened
2 cups whipped cream
1 recipe Danish Dessert* (above) prepared, cooled
1 cup strawberries, sliced
1 nut crust (found in this bulletin)

Combine cream cheese and vanilla; fold in whipped cream. Pour into Nut Crust. Combine Danish Dessert and strawberries; pour onto cream cheese mixture. Keep refrigerated until ready to serve.

LIME PIE

2 tablespoons plain gelatin
½ cup cold water
1 cup boiling water
½ cup sugar
6 oz can frozen limeade concentrate
1/8 teaspoon salt
3-4 drops green food coloring
¾ cup chilled undiluted evaporated milk

Mix gelatin and cold water in large bowl; let stand 5 minutes. Add boiling water and stir until gelatin is dissolved. Stir in sugar, frozen limeade, salt and green coloring; mix well. Chill until thick and syrupy. Whip evaporated milk until stiff; stir into gelatin. Pour into baked 9”cornflake pie crust, cooled (recipe found in this bulletin). Chill until firm.

KEY LIME PIE

1 can sweetened condensed milk
5 oz lime juice (bottled if fresh not available)
5 oz heavy cream Powdered sugar, optional
1 Graham cracker crust 9"

In a bowl, combine the lime juice and condensed milk. In a separate bowl, whip the cream until it forms stiff peaks. Add a little powdered sugar if the lime juice is too tart. Fold the whipped cream into the lime juice and condensed milk mixture. Pour into pie crust and refrigerate for 8 hours before serving.

CHOCOLATE OATMEAL APPLE PIE

4 eggs
½ cup light corn syrup
1 cup sugar
1 teaspoon vanilla extract
2 tablespoon flour
1 C. old-fashioned rolled oats
1 teaspoon cinnamon
2 tart apples, peeled, chopped
1/8 teaspoon salt
½ cup semisweet chocolate
2 tablespoons butter chips

Beat eggs in a large bowl until frothy. Mix together sugar, flour, cinnamon and salt in a small bowl. Stir into eggs until blended. Add melted butter, corn syrup and vanilla; mix well. Fold in oats, apples and chocolate chips. Spoon filling into unbaked 9” pie shell. Bake in a preheated 350 degrees F. oven until pie is set, about 1 hour and 10 minutes. Let cool before cutting.

FAVORITE APPLE PIE

¾ - 1 cup sugar
2 tablespoons flour
1 teaspoon cinnamon
Dash nutmeg and salt
2 tablespoons butter or margarine
6-8 tart apples, peeled, sliced (6 cups)
Pastry (2-crust pie), unbaked

Combine sugar, flour, and spices. Add apples and mix well. Place apple mixture in bottom crust; dot with butter. Adjust top crust (cut slits); seal and flute edges. Pat milk on top crust; sprinkle with sugar. Bake at 400 degrees F. for 50 minutes or until done.

APPLE PIE DELUXE

6 cups apple chunks (6 medium apples)
1 cup sugar
½ teaspoon cinnamon
¼ cup sugar
2 tsp. lemon juice
2 cups boiling water
2 tablespoons butter
2¼ tablespoons cornstarch or margarine
¼ teaspoon salt

Add apples and ¼ cup sugar to boiling water; boil for 5-7 minutes. Remove apples and reserve. Combine remaining sugar, cornstarch, salt and cinnamon; stir into apple liquid. Cook until thick; cool. Add lemon juice and apples; pour into unbaked pie shell. Dot with butter; add top crust that has been slit. Flute edges and bake at 400 degrees F. for 15 minutes. Lower oven to 350 degrees F. and bake for 20 more minutes or until crust is done.

APPLE PIE FILLING   (Canning Recipe)

2 cups water, boiling
½ cup sugar
1 cup sugar
½ cup water
4 teaspoon fruit fresh
6 tablespoons
2 quarts apples, sliced
6 tablespoons cornstarch

Add boiling water to 1 cup sugar and stir until dissolved; cool. Add fruit fresh and apples; boil 5 minutes (until foaming ceases); cool for 10 minutes. Combine remaining sugar, water and cornstarch; add to apple mixture and mix well. Bring to boil and boil 1 minute (stir constantly). Pour into jars leaving ½" headspace. Adjust lids and process in boiling water bath for 30 minutes (Ogden Altitude).

CARAMEL APPLE PIE

4 cups sliced tart apples
1/3 cup water
1/3 cup sugar, more or less to taste
1 tablespoon lemon juice
2 tablespoons cornstarch, or Clear Jel A
½ teaspoon cinnamon, (optional)
1/8 teaspoon nutmeg, (optional)
10 caramel candies, cut into small pieces
1 egg, to brush on pastry surface
¾ cup caramel ice cream topping

Peel and slice apples, combine with, water, and lemon juice. Bring to a boil and boil 3 minutes. Mix together sugar, cornstarch (or Clear Jel A) and spices. Stir into hot apples. Bring apple mixture back to a boil; cool. Place filling in bottom crust; top with caramels. Adjust top crust (cut slits); seal and flute edges. Brush with beaten egg, if desired. Bake at 375 degrees for 45-50 minutes. Serve with ice cream drizzled with caramel ice cream topping.

FRESH RHUBARB PIE

1 1/3 cups sugar
1/8 teaspoon salt
1/8 cup flour
4 cups rhubarb (½" pieces)
½ tsp. grated orange peel
2 tablespoons butter or margarine

Combine sugar, flour, orange peel and salt; sprinkle over rhubarb. Mix well; pour into unbaked pie shell. Dot with butter; add top crust that has been slit. Flute edges and bake at 425 degrees F. for 40-50 minutes or until or until bubbly and crust is golden.

RHUBARB APPLE PIE

20 oz canned apple slices, reserve syrup
2 cups rhubarb (
½" pieces)
1 cup sugar
¼ teaspoon salt
½ teaspoon cinnamon
3 tablespoons quick-cooking tapioca
2 tablespoons butter or margarine

Combine all ingredients except butter. Pour into unbaked 9” pie shell. Dot with butter; add top crust that has been slit. Flute edges and bake at 425 degrees F. for 50 minutes or until bubbly and crust is golden.

OLD FASHIONED CHERRY PIE

5 cups pitted sour cherries or Bing cherries (2 lbs)
1
¼ cups sugar (sour) or ¾ cup sugar (Bing)
3
½ tablespoons quick-cooking tapioca or cornstarch
2 tablespoons water
1 tablespoon fresh lemon juice
¼ teaspoon almond extract
1 or 2 drops red food coloring, optional
3 tablespoons butter or margarine

Combine all ingredients except butter; let stand for 15 minutes. Place filling in bottom crust; dot with butter. Adjust top crust (cut slits); seal and flute edges. Place on bottom rack; bake at 425 degrees F. for 30 minutes. Reduce to 350 degrees F. and bake for 25-35 minutes or until bubbly (place cookie sheet under pie to catch drips).

FRENCH CHERRY PIE

3 oz package cream cheese
½ teaspoon vanilla
½ cup powdered sugar
1 cup heavy cream
Cherry pie filling
Baked pastry shell

Mix cream cheese, powdered sugar and vanilla. Whip cream; fold into cream cheese mixture. Pour into 9” shell; spread evenly. Top with pie filling; chill and serve.

CHERRY PIE FILLING   (Canning Recipe)

2 quarts pitted sour pie cherries
¼ teaspoon salt
2 ½ cups sugar
2 ½ cups water
6 tablespoons cornstarch

Combine cherries with 2 cups sugar and 2 cups water. Boil gently without stirring for 5 minutes until foaming ceases; remove from heat. Combine remaining ingredients; mix until cornstarch is well dispersed. Add cherry mixture; stir well. Boil gently for 1 minute. Pour into jars leaving 1" head space. Adjust lids and process in boiling water bath for 30 minutes (Ogden Altitude).

FRENCH PEACH PIE

2 eggs
1 tablespoon lemon juice
1/3 cup sugar
3 lbs peach slices, drained
1 cup finely crushed vanilla wafers (22 wafers)
½ cup toasted almonds, chopped
¼ cup butter, melted
1 single-crust pastry

Bake pastry in 450 degrees F. oven for 5 minutes. Meanwhile, beat eggs and lemon juice; stir in sugar. Fold in peaches; pour into hot pastry shell. Stir together crumbs, almonds and butter; sprinkle over top. Cover edge of pie with foil; place in 375 degrees F. oven and bake for 20 minutes. Remove foil; bake for 20-25 more minutes or until filling is set. Store, covered, in the refrigerator.

FRESH PEACH PIE

2 cups boiling water

½ cup cornstarch

1 ½ cups cold water

2 cups sugar

3 oz orange gelatin

12 cups peaches, sliced

Mix the cold water, sugar and cornstarch. Add the boiling water; bring back to a boil. Boil for three minutes; add jello and boil for 1 more minute. Cool; fold in peaches. Pour into baked 9” pie shell; refrigerate. Makes three 9” pies.

FROZEN PEACH FILLING

4 cups peaches, sliced

¼ cup flour

¾ cup brown sugar

1-2 teaspoons lemon juice

Mix all ingredients thoroughly. Pour into foil lined pie pan; freeze. After frozen, remove from pan and wrap with foil. Return to freezer; stores for 6 months. To Use: Line same pie pan with pastry; add frozen filling. Top with pastry that has been slit; bake at 400 degrees F. for 15 minutes. Lower oven to 350 degrees F. and bake an additional 45 minutes or until crust is golden brown.

BLUEBERRY PIE

2 ½ cups blueberries

1 cup sugar

¼ cup flour

1/8 teaspoon salt

1 tablespoon lemon juice

2 tablespoons butter

Combine blueberries, sugar, flour, salt and lemon juice. Pour into pie shell; dot with butter. Top with pastry that has been slit; bake at 450 degrees F. for 10 minutes. Lower oven to 350 degrees F. and bake an additional 30 minutes or until crust is golden brown.

RAZZLEBERRY PIE

5 cups water

3 1/3 cups sugar

16 oz blackberries

7/8 cup water

1/3 cup cornstarch

16 oz boysenberries

12 oz red raspberries

Combine water and sugar; bring to boil. Add blackberries; bring back to boil. Combine cornstarch and water; add to berry mixture and cook until thick. Fold in boysenberries and raspberries (DO NOT COOK). Cool and pour into 9” unbaked pie crust. Bake at 375 degrees F. for 1 hour. Makes 4 pies.

FAMOUS PECAN PIE

1 cup light corn syrup

1 cup firmly packed dark brown sugar

3 eggs, slightly beaten

1/3 cup butter or margarine, melted

½ teaspoon salt

1 teaspoon vanilla

1 ½ cups pecan halves

1 unbaked pastry shell

In a large bowl, combine corn syrup, sugar, eggs, butter, salt and vanilla; mix well. Pour into unbaked pie crust; sprinkle with pecans. Bake at 350 degrees F. for 45 to 50 minutes or until center is set. Cool and serve with whipped cream.

VANILLA CREAM PIE

1 cup sugar

½ cup flour OR ¼ cup cornstarch

¼ teaspoon salt

3 cups milk

4 eggs, separated

3 tablespoons butter  or margarine

1 ½ teaspoons vanilla

1 baked 9” pastry shell

Combine sugar, flour or cornstarch and salt in medium saucepan. Gradually stir in milk; cook over medium heat until thick and bubbly (stir frequently). Reduce heat; cook and stir for 2 more minutes. Remove from heat. Beat egg yolks slightly; add 1 cup of hot mixture, stirring well. Bring to gentle boil; cook and stir 2 more minutes. Remove from heat; stir in butter and vanilla. Pour hot filling into pie shell; cover with meringue topping to seal edge. Bake at 350 degrees F. for 12 to 15 minutes or until golden. Store, covered, in refrigerator.

*Variations: Prepare Vanilla Cream Pie as above... 

Coconut Cream Pie: Add 1 cup flaked coconut along with the vanilla. Sprinkle a cup flaked coconut over meringue and bake.

Banana Cream Pie: Slice 3 bananas into bottom of pastry; pour cooled filling over top.

Dark Chocolate Cream Pie: Increase sugar to 1 ¼ cups and add 3 oz of chopped unsweetened chocolate to filling along with the milk. Follow above directions.

Light Chocolate Cream Pie: Decrease sugar to ¾ cup and add 3 oz of chopped semi-sweet chocolate to filling along with the milk. Follow above directions.

CUSTARD PIE

4 eggs, beaten

¼ teaspoon nutmeg

½ cup sugar

1 teaspoon vanilla

¼ teaspoon salt

2 cups milk, scalded

Combine eggs, nutmeg, sugar, vanilla and salt; beat well. Slowly add hot milk and mix well. Pour into unbaked 9” pie shell; bake at 475 degrees F. for five minutes. Reduce heat to 325 degrees F. and bake for an additional 17 minutes or until set.

*Variation: Sprinkle 1 cup of shredded coconut on the crust before pouring custard.

OLD FASHIONED PUMPKIN PIE

1 ¼ cups pumpkin purée

¾ cup sugar

½ teaspoon salt

¼ teaspoon ginger

1 teaspoon cinnamon

1 teaspoon flour 

2 eggs, beaten

1 cup evaporated milk

2 tablespoons water

½ teaspoon vanilla

Combine pumpkin, sugar, salt, spices and flour in mixing bowl. Add eggs; mix well. Add evaporated milk, water and vanilla; mix well. Pour into unbaked 9” pie shell; bake at 400 degrees F. 45 to 50 minutes or until knife inserted near center comes out clean.

GINGER PUMPKIN PIE

2 eggs, beaten

2/3 cup lightly packed brown sugar

1 teaspoon ground cinnamon 

1 tablespoon finely chopped crystallized ginger, opt.

¼ teaspoon ground nutmeg

½ teaspoon salt

14 oz pumpkin purée (1 ½ cups)

¾ cup milk

*Pecan Topping

Combine eggs, brown sugar, spices, and salt; blend well. Add pumpkin purée (not pie filling) and milk; mix. Pour into unbaked pie shell. Place on bottom rack of oven and bake at 425 degrees F. for 10-12 minutes; reduce heat to 325 degrees F. Bake for an additional 45-50 minutes or until center is set. Prepare *Pecan Topping; spoon over warm pie. Place in center of oven; broil until bubbly (watch carefully). Store, covered, in the refrigerator.

*Pecan Topping: Combine ½ cup sugar, ½ cup brown sugar, and a cup corn syrup in saucepan. Cook over medium heat stirring frequently, uncovered, until sugar is completely dissolved (3-4 minutes). Remove from heat and stir in 1 ½ cups pecan halves.

PUMPKIN PIE for DIABETICS

2 small packages sugar-free  instant vanilla pudding

1 teaspoon pumpkin pie spice

¼ teaspoon nutmeg

2 cups milk

¼ teaspoon ginger

1 cup canned pumpkin

½ teaspoon cinnamon

Blend all ingredients in blender until smooth. Use plain canned pumpkin. Do not use canned pumpkin pie mixture. Pour into baked 9” pie shell and chill until ready to serve.

SWEET POTATO PIE

2 large sweet potatoes or yams

½ cup butter

1 can evaporated milk

3 eggs, beaten

1 ½ cups sugar

1 teaspoon vanilla

1 teaspoon lemon extract

1 teaspoon nutmeg

1 teaspoon cinnamon

1 ½ tablespoons lemon juice (fresh)

1 9” pie shell, unbaked

Boil potatoes, peel and mash. Add the remaining ingredients; mix well.  Pour into pie shell; bake at 350 degrees F. for 1 to 1 1/2 hours or until knife inserted in the middle comes out clean.

BROWNIE FUDGE NUT PIE

1 can sweetened condensed milk
¼ cup margarine or butter
½ cup unsweetened cocoa
3 eggs, beaten
3 tablespoons flour
1 teaspoon vanilla
1 ¾ cups pecan halves, coarsely chopped
In medium saucepan, over low heat, stir condensed milk, margarine and cocoa until margarine melts and mix is warm; remove from heat. Stir in eggs, flour, vanilla, and 1 ½ cups chopped nuts; pour into prepared pie crust. Bake at 350 degrees F. for 50 minutes or until center is firm. Serve warm or cold garnished with whipped cream and remaining nuts.

GERMAN CHOCOLATE PIE

1 package (4 oz) German Chocolate
1/4 cup butter
1 2/3 cups evaporated milk
1 1/2 cups sugar
3 tablespoons cornstarch
1 teaspoon salt
2 eggs, beaten
1 teaspoon vanilla
1/3 cup coconut
1/2 cup pecans, chopped
1 unbaked 10" pie shell
Melt chocolate and butter over low heat; stir to combine.  Whisk in milk, sugar, cornstarch and salt; cool.  Add eggs and vanilla; mix well.  Fold in coconut and pecans; pour into pie shell.  Bake at 375 degrees for 45-50 minutes.   Cool for four hours before serving.

FUDGE NUT CREAM PIE

8 oz package chocolate pudding (non-instant)
3 cups milk
6 oz semisweet chocolate pieces
2 tablespoons butter or margarine
1 teaspoon vanilla
½ cup walnuts, chopped
1 cup whipped topping
Combine pudding mix, milk and chocolate pieces in saucepan. Cook, stirring constantly, over medium heat until chocolate melts and pudding is boiling. Remove from heat; add butter and vanilla and blend. Cool for 5 minutes (stir occasionally); pour into 9" baked pie shell. Sprinkle with nuts; chill before serving with whipped topping.

ANGEL COCONUT PIE

1 cup graham crackers, crushed
½ cup flaked coconut
½ cup nuts, chopped
5 egg whites
1 cup sugar
Whipped topping
Maraschino cherries
Combine crackers, coconut and nuts; mix thoroughly. Beat egg whites until stiff; add sugar. Fold in cracker mixture; spread into well-greased 9" pie pan. Bake at 350 degrees F. for 30 minutes. Top with whipped topping and cherry to serve.

SNOW CREAM PIE

1 Graham Crumb Crust
3 ¾ oz package instant vanilla pudding
1 cup sour cream
1 cup milk
½ cup strawberry preserves
Combine pudding mix, sour cream and milk; mix well. Pour into crust; chill for at least 1 hour. Before serving spoon preserves over top.

LEMON MERINGUE PIE

1 ¼ cups sugar
a cup cornstarch
c teaspoon salt
1 ½ cups water
½ cup fresh lemon juice
2-3 teaspoons grated lemon zest
4 large egg yolks
3 tablespoons butter or margarine
Combine sugar, cornstarch and salt in medium saucepan. Add water, lemon juice and lemon zest; stir well. Whisk in the egg yolks until combined; add butter. Bring the mixture to a simmer over medium heat (stir constantly); simmer for 1 minute or until thick. Pour hot filling into a 9" baked pie shell. Immediately top with Meringue Topping; bake at 350 degrees F. for 20 minutes or until meringue is lightly browned. Cool on rack; refrigerate for storage.

LEMON ICE-BOX PIE

Crust:
1 ½ cups lemon cookie crumbs
½ cup almonds, finely chopped
6 tablespoons butter or margarine
¼ cup sugar
¼ cup heavy cream
Filling:
1 cup powdered sugar
6 oz cream cheese, softened
½ cup sour cream
½ cup whipped topping
3 ½ oz box instant lemon pie filling
1 ¾ cup milk
1 teaspoon lemon juice
1 teaspoon lemon rind, grated
2 cups whipped topping
¼ cup lemon drop hard candy, crushed
Prepare crust: Mix all ingredients; pat in bottom and up sides of 9" pie pan. Bake at 300 degrees F. for 15 minutes; set aside to cool.
Make filling: Mix powdered sugar, cream cheese, sour cream and ½ cup whipped topping until smooth and creamy. Spread into prepared crust. Mix pudding mix, milk, lemon juice and rind; spread over cream cheese layer. Refrigerate for one hour. Top with remaining whipped topping; sprinkle with candies. Refrigerate to store.

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