Washington Cream Pie Recipes

Steps:

• Preheat oven to 325 degrees. On a lightly floured surface, roll pate sucree into an 11-inch round, about 1/8 inch thick. Fit into a 9-inch pie dish. Trim edges, leaving a 1-inch overhang. Tuck overhang under dough so edges are flush with rim, and crimp edges. Lightly pierce bottom of dough with a fork. Freeze until firm, about 15 minutes.
• Stir eggs, sugar, corn syrup, vanilla, and salt in a medium bowl until well combined. Stir in walnuts, and spread mixture evenly over dough in dish.
• Bake, rotating halfway through, until filling is just set in the center and crust is golden brown, about 1 hour and 10 minutes. Let cool completely in pie dish on a wire rack. Serve with whipped cream.

Steps:

• Combine corn syrup, sugar and margarine in 2 quart saucepan.
• Cook over low heat, stirring occasionally until mixture begins to bubble.
• Remove from heat.
• Add Cocoa Krispies; stir until well coated.
• Press mixture evenly and firmly around sides and in bottom of buttered 9 inch pie pan to form crust.
• Chill.
• Place cream cheese in mixing bowl; beat until fluffy.
• Gradually add sweetened condensed milk; mix thoroughly.
• Stir in lemon juice and vanilla.
• Pour into chilled pie crust.
• Refrigerate 1 hour; spread cherry pie filling evenly over cream cheese filling.
• Return to refrigerator about 1 hour or until thoroughly chilled.
• Cut into wedges to serve.