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bottom and up sides of muffin cups. Bake at 400 degrees F 6 to 8 minutes or until lightly browned.
    Refrigerated Pie Crust: Cut 3" circles using a round cutter and shape into each mini muffin cup or roll the dough into 24 balls about 1" in diameter. Press the balls into the bottom and up sides of mini muffin cups. Bake at 400 degrees F 6 to 8 minutes or until lightly browned.
     

Magic Lemon Cream Pie
     
    1 unbaked graham cracker crumb crust
    1 can Eagle Brand® sweetened condensed milk
    1/2 cup lemon juice
    2 tablespoons confectioners’ sugar
    1/4 teaspoon lemon extract or the rind of 1 lemon
    1/2 cup whipping cream
     
    Blend together Eagle Brand® milk, lemon juice and grated lemon rind. Pour into an 8 inch unbaked crumb crust. Fold confectioners’ sugar into whipped cream and add to top of pie. Cover with whipped cream – sweetened with confectioners’ sugar. Refrigerate.
     

Chocolate Angel Strata Pie
     
    1 unbaked pie shell (9 or 11”)
     
    Bake pie shell 12 minutes at 425 degrees F. Cool.
     
    2 egg whites
    1/2 teaspoon vinegar
    1/4 teaspoon cinnamon
    1/4 teaspoon salt
    1/2 cup sugar
     
    Beat egg whites, vinegar, cinnamon and salt until soft mounds form. Add sugar slowly, beating until the meringue is in stiff peaks. Spread on sides and bottom of pie shell. Bake at 325 degrees F for 16 to 18 minutes.
     
    Chocolate Whipped Cream Filling :
     
    1 cup chocolate chips
    2 egg yolks, slightly beaten
    1/4 cup water
    1/4 cup sugar
    1/4 teaspoon cinnamon
    1 cup whipping cream (1 pint)
     
    Melt the chocolate chips in the microwave at 50% power, stirring every 30 seconds. Add the egg yolks and 1/4 cup water. Spread 3 tablespoons of chocolate chip mixture over cooled meringue. Cool remainder of mixture. Combine sugar, cinnamon and whipping cream (1 pint). Beat until thick. Spread half over chocolate in pie shell. Combine remaining whipping cream with chocolate mixture; spread on top. Chill at least 4 hours.
     

Five Layer Banana Cream Pie
     
    1 cup flour
    1/4 cup sugar
    1/2 cup margarine
    1 cup powdered sugar
    Cool Whip®, 2 small tubs (8 ounces each)
    1-8 ounce cream cheese
    4 to 5 bananas
    3 cups milk
    2 small packages instant pudding mix
     
    Layer #1 (crust): Mix flour, sugar and margarine. Put into a 9x13” pan. Bake for 10 minutes at 350 degrees F; cool. Layer #2: Beat together powdered sugar, cream cheese and 8 ounces Cool Whip®. Put on top of crust.
     
    Layer #3: Slice 4 to 5 bananas on top of 2 nd layer. Layer #4: Beat the pudding mixes and milk until thick. Spoon over bananas. Layer #5: Spread 1 small tub of Cool Whip® over 4 th layer. Chill 2 hours before serving.
     
    Five Layer Banana Cream Mini Pies
     

    Muffin/Cupcake Pan: 2-3/4” mini pies
    Pie crust:   Make pastry crust as in recipe above. Form pastry into balls for muffin cups. Spray muffin pan cups with Pam. Add sturdy strips of parchment paper to the muffin cup to use as handles for removing the pie easily. Press pastry into sides and bottom of muffin cups. Bake crust at 325 degrees F for 8 to 10 minutes. Fill with filling recipe.
     

    Mini Muffin Pan: 1-3/4” mini pies
    Pie crust:   Make pastry crust as in recipe above. Form pastry into 24 one inch balls for mini muffin pan. Spray muffin pan cups with Pam. Add a strip of parchment paper to the muffin cup to use as handles for removing the pie easily. Press pastry into sides and bottom of muffin cups. Bake crust at 325 degrees F for 8 to 10 minutes. Fill with filling recipe above. Popsicle sticks work well for spreading the filling in the mini cup.
    (Note: You can almost half the filling recipe above for mini pie filling.)
     

Raspberry Meringue Pie
     
    3 egg whites
    1 cup sugar
    1 teaspoon vanilla
    14 Hi Ho® or Ritz® crackers, crushed
    3/4 cup chopped walnuts
    1/2 teaspoon baking powder
    1 cup whipping cream
    1 package raspberries, frozen, thawed and well drained
    3 tablespoons sugar
    1 drop of red food coloring
     
    In large bowl, beat egg whites (not real stiff); slowly add 1 cup