Sunshine Pie Recipes

Steps:

• Put all ingredients in food processor and blend for about 1 min till very smooth but it will be runny. Pour into pie shell and bake 30 min at 350 till just slightly brown and doesnt jiggle. Serve with whip cream

Steps:

• Beat cream cheese and 1/4 cup condensed milk with mixer until well blended. Whisk in 1/2 cup COOL WHIP. Spread onto bottom of crust.
• Whisk orange juice, remaining condensed milk and dry pudding mix in medium bowl 2 min. Stir in 1-1/2 cups of the remaining COOL WHIP. Spread over cream cheese layer.
• Stir orange zest into remaining COOL WHIP; spread over pie. Refrigerate 4 hours.

Steps:

• 1. Heat oven to 350 degrees.
• 2. Leaving rind on, cut lemon in chunks. Remove seeds.
• 3. In a blender or food processor, blend together lemon chunks, eggs, butter, vanilla and sugar until mixture is smooth and creamy. It should be fairly runny.
• 4. Pour into unbaked piecrust. Bake at 350 degrees for about 40 minutes. If crust becomes too brown, cover gently with foil and finish baking.
• 5. cool and then serve with a dollop of fresh whipped cream

Steps:

• 1. Heat oven to 350
• 2. Fully wash and cut whole lemon into smallish chunks (leave the rind on it). remove seeds and ends
• 3. Place in food processor or large blender - lemon chunks, butter sugar, vanilla, salt and eggs. Blend until smooth and creamy
• 4. Pour into pie crust and place in oven
• 5. If top is becoming too brown, cover loosely with foil and continue baking. COOL and serve with whipped cream.

Steps:

• In a large bowl, combine the cracker crumbs and sugar; stir in butter. Press onto the bottom and up the sides of a 9-in. pie plate. Bake at 375° for 8-10 minutes or until lightly browned. Cool on a wire rack., For filling, combine the sugar, cornstarch and salt in a saucepan. Whisk in orange juice and water until smooth. Cook and stir over medium heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Gradually stir 1 cup hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes. Remove from the heat; stir in the lime juice, orange zest and butter. Pour hot filling into pie crust., For the meringue, beat egg whites in a bowl until foamy. add cream of tartar; beat on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff peaks form. Spread evenly over hot filling, sealing edges to crust., Bake at 350° for 12-15 minutes or until golden. Cool on a wire rack for 1 hour; refrigerate for at least 3 hours before serving. Refrigerate leftovers.

Steps:

• BEAT cream cheese and 1/4 cup sweetened condensed milk in medium bowl until well blended. Whisk in 1/2 cup whipped topping. Spread mixture in graham crust.
• WHISK orange juice, remaining sweetened condensed milk and dry pudding mix in medium bowl 2 minutes. Stir in 1 1/2 cups of the remaining whipped topping. Spread over cream cheese layer.
• STIR grated orange peel into remaining whipped topping. Spread over top of pie. Refrigerate 4 hours before serving.

Steps:

• Drain oranges, reserving 2 Tbsp. of the syrup. Place half of the oranges on bottom of crust. Top with half of the banana slices; set aside.
• Beat cream cheese, reserved 2 Tbsp. syrup and vanilla in large bowl with wire whisk until well blended. Gently stir in whipped topping. Stir in 1/3 cup of the toasted coconut. Spread over fruit in crust. Refrigerate at least 1 hour.
• Arrange tropical fruit salad and remaining banana slices in a ring around edge of pie just before serving. Mound remaining oranges in center. Drizzle jam over fruit. Sprinkle with remaining 1/3 cup coconut. Store leftover pie in refrigerator.