Pumpkin Cream Pie
1-1/2 c. cold skim milk
1 pkg. sugarless instant pudding mix
1 c. pumpkin
1 tsp. pumpkin pie spice
1 c. prepared whipped topping (non-dairy)

Combine milk, pudding mix, pumpkin and spice. Beat at low speed for 1 minute. Fold in whipped topping. Pour into shallow dish or baked pie shell. Chill approximately 3 hours. 1 Serving = 1 milk exchange, 1/6 vegetable exchange, 35 optional calories.

Strawberry Bavarian Cream Pie
CRUST:
1 1/2 oz. Rice Krispies
4 tbsp. peanut butter
1 tbsp. honey

Microwave peanut butter and honey to soften. Add Rice Krispies and mix well. Press into a 9 inch pie pan

FILLING:
2 c. sliced strawberries
1 pkg. sugar free vanilla pudding (small package)
2 c. skim milk

Spread strawberries over crust. Mix pudding according to the directions, using skim milk. Pour over the strawberries.
Chill and enjoy.

Rhubarb Cream Pie
1-1/2 c. sugar
3 tbsp. flour
1/2 tsp. nutmeg
1 tbsp. butter
2 well-beaten eggs
3 c. cut rhubarb
1 recipe plain pastry

Blend sugar, flour, nutmeg and butter. Add eggs; beat smooth; pour over rhubarb in 9 inch pastry-lined pie pan. Top with pastry. Bake in very hot oven, 450 degrees, for 10 minutes then in moderate oven, 350 degrees, for about 30 minutes.

Peach Cream Pie
1-1/2 lbs. (3 c.) fresh peaches, peeled and sliced
1 (9 inch) unbaked pie shell
2 eggs
1 c. sugar
1/4 c. all-purpose flour
1 c. heavy cream
1 tsp. vanilla

Place peaches in pie shell. Beat eggs slightly in bowl; blend in sugar, and flour. Stir in cream and vanilla, blend well. Pour over peaches. Bake at 375 degrees for 40 to 50 minutes or until center shakes slightly when moved. Serve warm; or for firmer pie, chill before serving. Refrigerate any leftovers. Yield: 8 servings.

Peanut Butter Cream Pie with Crumb Topped Meringue
3/4 c. confectioners' sugar
1/2 c. smooth peanut butter
2/3 c. plus 4 tbsp. granulated sugar,
divided usage
3 c. milk, divided usage
3 eggs, separated
6 tbsp. cornstarch, divided usage
3 tbsp. flour
1/4 tsp. salt
2 tbsp. butter
2 tsp. vanilla, divided usage
1 baked 9-inch pie shell
1/4 tsp. cream of tartar

Beat together the confectioners' sugar and peanut butter until the mixture is crumbly; set aside. In a large, heavy saucepan, combine 2/3 cup granulated sugar and 2 cups milk; heat to scalding or until bubbles start to form on the bottom. Do not let boil. Meanwhile, in a medium bowl, beat the egg yolks to mix; blend in 3 tablespoons cornstarch, flour and salt. Stir to make a paste. Whisk in the remaining 1 cup cold milk, whisking until the mixture is smooth. Pour in some of the hot milk mixture, stirring to combine. Add mixture in bowl to the milk in the saucepan. Cook over medium-low heat, stirring constantly, until the mixture bubbles up in the center. Add the butter and 1 teaspoon vanilla. Remove from heat and let custard cool. Preheat oven to 350 degrees. Sprinkle 2/3 of the crumbly peanut butter mixture in the bottom of the baked and cooled pastry shell. Pour the cooled custard mixture over the top. In a large mixer bowl, place the egg whites, cream of tartar and remaining 1 teaspoon vanilla. Beat until stiff peaks form. Gradually, while beating, add the 4 tablespoons granulated sugar and remaining 3 tablespoons cornstarch. Continue beating until whites are very thick and glossy. Spread on top of pie; sprinkle the remaining peanut butter mixture on top. Bake for 10 to 15 minutes, watching carefully, or until the meringue is golden brown. Cool. Makes 8 servings.

Peanut Butter Cream Pie
1 baked pie shell
1 c. powdered sugar
1/2 c. peanut butter
2 c. milk
2 tbsp. butter
1/4 c. flour
2/3 c. sugar
1/2 tsp. salt
2 eggs, separated
1/2 tsp. vanilla

Mix powdered sugar and peanut butter together until mealy. Spread 1/2" thick in bottom of pie shell. Mix and set aside flour, sugar and salt. Scald milk, butter and vanilla in a saucepan. Add dry ingredients to scalded milk mixture and beat in egg yolks. Cook until thick, stirring all the time. Beat egg whites and spread over pie. Sprinkle with rest of powdered sugar and peanut butter. Bake at 325 degrees for 30 minutes.