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5-Minute Pie


  • 8-oz softened cream cheese
  • 14 oz can sweetened condensed milk
  • 1 cup evaporated milk
  • ½ cup lime juice
  • “ready-made” graham cracker crust


  1. Beat cream cheese until smooth.
  2. Add milks and beat until smooth.
  3. Add lime juice, beat until thickened.
  4. Pour into pie shell
  5. Refrigerate 1-2 hours until firm




Flaky Pie Crust


  • 3 cup flour
  • 1 ts salt
  • 1 1/4 c shortening
  • 1 egg, well beaten
  • 5 tbsp ice water
  • 1 tsp vinegar


  1. In a small straight-sided bowl, combine flour and salt. Add shortening.
  2. Use a pastry blender to cut in shortening until mixture resembles coarse crumbs.
  3. Combine egg, ice water and vinegar; add to flour mixture ALL AT ONE TIME.
  4. Use a fork to stir briskly, about 15 strokes, or until mixture forms a loose ball.
  5. Turn dough out onto a sheet of waxed or freezer paper, and divide in half.
  6. Use hands to gently compress dough into 2 balls.
  7. Place dough in refrigerator for 45 minutes or more.
  8. Flour rolling pin and freezer paper and roll each ball into pie sized crust.

Makes 2 9-inch crusts.




Dream Pie


  • 2 envelopes “dream whip” whipped Topping Mix
  • 2-3/4 cups cold milk
  • 1 tsp. vanilla
  • 2-4 oz packages instant pudding, any flavor


  1. Blend topping mix, 1 cup milk and vanilla in a large bowl on high speed for 5 minutes.
  2. Add remaining milk and pudding mixes, beating on low speed until blended.
  3. Spoon into baked pie shell (1/2 flaky crust recipe)
  4. Refrigerate until serving.

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