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sugar and beat until stiff; add vanilla. Mix together cracker crumbs, nuts and baking powder. Fold into egg whites mixture. Bake in well greased pie pan for 45 minutes for 325 degrees F. Cool. Whip cream; add sugar, food coloring and raspberries. Pour over pie.
     

Butterscotch Cream Pie
     
    Pie Crust:
     
    1 cup margarine, melted
    2 cups flour
    2/3 cup pecans, chopped
     
    Pie:
     
    1 cup powdered sugar
    1 8 ounce cream cheese
    1 12 ounce Cool Whip®
    2 small instant butterscotch puddings
    3 cups milk
    Handful of nuts for top of pie
     
    Make pie crust, put in pan and bake at 350º until lightly browned. Cool. Beat sugar and cream cheese together then fold in 1/2 container of Cool Whip®. Place in pie shell. Beat pudding and milk according to directions. Place on top of cheese layer. Spread remaining Cool Whip® on top and sprinkle with nuts. Chill. This can also be made using chocolate pudding. Pie can also be used with a graham cracker crust instead.
     
     
    Butterscotch 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 10 minutes or until lightly browned. 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 10 minutes or until lightly browned. 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.)
     

Cherry Cream Pie
     
    1 baked pie shell, 8 or 9”
    1 cup powdered sugar
    1 3 ounce package cream cheese, softened
    1 package Dream Whip®, beaten
    1/2 can cherry pie filling
     
    Combine the powdered sugar and cream cheese. Fold in the Dream Whip. Put in  baked pie shell. Refrigerate for about an hour; then top with 1/2 can cherry pie filling. Refrigerate again until ready to eat.
     
    Cherry Cream Mini Pies
     
    ** Use 2 9" crusts for 12 muffin cups or 24 mini muffin cups.
    ** Refrigerator pie crusts may be used.
    ** Add filling from cherry cream recipe after baking and cooling the mini pie crusts.
     
    Spray muffin pans with Pam. Add a strip of parchment paper to the muffin cup to use as handles for removing the tiny pies easily. Fill muffin cups with pastry as directed below, depending on your mini pie size.

     
    Muffin/Cupcake Pan: 2-3/4” mini pies
    Pie crust: Cut 3-1/2” or 4" circles with a biscuit cutter or use a bowl to cut the circle. Shape the pie crust into each regular size muffin cup. Bake at 450 degrees F for 8 to 10 minutes or until lightly browned.
     

    Mini Muffin Pan: 1-3/4” mini pies
    Pie Crust: Make your favorite pie crust recipe. Roll the dough into 24 balls about 1" in diameter. Press the balls into the 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.
     

Banana Cream Pie
     
    1 baked pie shell
    2 eggs beaten
    3/4 cup sugar
    Dash of salt
    1/3 cup flour
    2 cups hot milk
    1 teaspoon vanilla
    2 tablespoons butter
    3 sliced bananas
     
    Using electric mixer, beat eggs and then add sugar, salt, flour and mix together. Heat milk in a double boiler. Add egg mixture to milk; cook until thick. Remove from