Marie Callender's Dessert Pies

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1. Beat together the butter and shortening until smooth and creamy and chill until firm.
   
2. Sift together the flour, sugar, and salt in a medium bowl.
   
3. Using a fork, cut the butter and shortening into the dry ingredients, until the mixture has a consistent texture.
   
4. Mix egg yolk, ice water, and vinegar into the dough, then form it into a ball and refrigerate it for 1 hour so that it will be easier to work with.
   
5. Preheat the oven to 450 degrees F.
   
6. When the dough has chilled, roll it out and press it into a 9-inch pie plate.
   
7. Press parchment paper or aluminum foil into the crust and weight the crust down with ceramic pie weight or another pie pan filled with dried beans.This will prevent the crust from putting up and distorting.Bake for 15 minutes, then remove the weigh or pan filled with beans and prick the crust with a fork to allow steam to escape.Bake for another 5 to 10 minutes, or until the crust is golden brown.Let the crust cool.
   
8. Make the filling by sifting together the sugar, cornstarch, and salt into a medium saucepan.
   
9. Blend the milk and eggs in a medium bowl, then add the mixture to the dry ingredients and cook over medium heat stirring constantly for 6 to 8 minutes or until the mixture boils and thickens, then cook for 1 minute more.
   
10. Remove the filling from the heat, and mix in the vanilla. Put plastic wrap on the surface of the filling and let it cool to about room temperature.
    
11. Once cooled to room temperature remove the plastic wrap and add the sliced bananas. Stir.
    
12. Pour the filing into the pie shell and chill for a couple of hours before serving.Slice across the pie 3 times to make 6 large slices.Serve each slice topped fresh whipped cream and slivered almonds.
    
    SUBSTITUTION: Use one of the below in place of homemade crust. 9 inch Pie Crust Baked and Cooled Or 9 inch Graham Cracker Pie Crust (I prefer to bake mine about 10-15 minutes at 350 degrees.)
    

1. Preheat oven to 350° F.
   
   
2. Make the crust by combining the graham cracker crumbs with melted butter and sugar in a small bowl. Press the crust mixture into an 8-inch pie pan.
3. Prepare the cream cheese filling by mixing cream cheese with 1/4 cup sugar, vanilla and an egg using an electric mixer. Mix well until smooth. Pour cream cheese filling into graham cracker crust and bake for 30 to 35 minutes or until center is cooked. A knife stuck in the middle of the filling should come out mostly clean.
4. As the pie cools, make the lemon filling by combining 1/2 cup sugar with cornstarch, salt and water in a small saucepan. Set mixture over low heat and bring to a simmer, stirring often.
5. Whisk in egg yolks, then add lemon juice and butter. When mixture simmers again remove it immediately from the heat.
6. Pour the lemon filling over the cream cheese filling, and let the pie cool. When cool, chill pie in the refrigerator for several hours before serving.
7. Slice into 6 pieces to serve restaurant-size portions.

1. Prepare chocolate & vanilla pudding according to directions in separate pans. Add rum extract to vanilla pudding & stir in. Pour half of chocolate pudding into each crust & spread evenly. Pour half of vanilla pudding on top of each chocolate layer & spread evenly, being careful not to mix the layers. Chill in fridge. Once chilled put whipped topping on (see directions ). If you prefer a meringue topping, use cooked pudding & follow meringue directions (but eliminating sprinkling anything on top of meringue
2. Beat egg whites, vanilla, & cream of tartar until soft peaks form. Gradually add sugar beating until stiff, glossy peaks form & sugar is dissolved. Spread over hot filling, for that Marie Callender’s effect leave a smidge of filling visible around the edge, and don't forget to sprinkle the chips, coconut, & nuts on top. Bake at 350 degrees for 12-15 min or till meringue is golden. Chill in fridge.