These cream pie recipes are all time favorite treats.  Always easy, always delicious. Frozen or from the fridge, enjoy year-round.  Add a cream pie to any of these outdoor party menus

Berry Easy Cream Pie Recipe
1 14-oz can sweetened condensed milk 
1/2 cup fresh lemon juice
1½ to 2 cups assorted fresh berries.  Best to use are strawberries, raspberries and blackberries.  Slice larger berries in half
1 8-oz container frozen non-dairy whipped topping, thawed
1 8-9 inch homemade or purchased graham cracker or cookie crust. If homemade, try vanilla or chocolate wafers or animal crackers for a change of pace

In a large bowl, mix together sweetened condensed milk and lemon juice. Stir well.  Mix in berries.  Fold in whipped topping.  

Spoon mixture into crust. Freeze 5 hours or until firm.  Let stand 20 to 30 minutes before serving.

Garnish with chopped berries, mint leaves or chocolate curls if desired.  Store leftovers in freezer.

Pecan Cream Pie Recipe
1 baked 9-inch pie shell
1 (8 oz..) pkg. cream cheese, softened
3/4 cup light brown sugar
Pinch of salt
1 teaspoon vanilla
2 eggs, separated
1 cup heavy cream, whipped
1 cup finely chopped pecans

In a large mixing bowl, blend cream cheese, 1/2 cup sugar and vanilla. Beat in egg yolks, one at a time.  In a separate bowl, beat egg whites until just beginning to firm.  Gradually beat in remaining 1/4 cup sugar, beating until stiff and glossy.  

Fold into cream cheese mixture. Fold in whipped cream, leaving 1/4 cup to spread over top of pie. Spread 3/4 cup of chopped pecans over bottom of cooled pie shell.  Fold in half of remaining nuts into filling and pour into the pie shell.  

Chill pie two hours, then spread remaining whipped cream over top of pie.  Sprinkle with remaining nuts. Chill 6 hours to overnight.


Peanut Butter Cream Pie
NOTE: This recipe uses 2 cups of heavy cream, one whipped, one not
1/4 cup unsalted butter, melted
2 cups crushed chocolate sandwich cookies
1 8 oz. package cream cheese, room temp
1 1/3 cup powdered sugar
2/3 cup creamy peanut butter
1 cup heavy cream
1 cup heavy cream, whipped
1/2 cup salted peanuts, coarsely chopped

Combine cookie crumbs and butter. Press mixture into a 9" pie pan. Set in freezer.  Combine cream cheese, powdered sugar and peanut butter. Beat until smooth. Add cream and mix well.  Fold in the whipped cream, gently.

Turn into the prepared pie crust. Sprinkle with 
chopped peanuts. Place in the freezer for at least 2 hours. Cream pie can be made several days in advance.


Quick Lemon Pie
1 sm. can frozen lemonade
1 can sweetened condensed milk
1 large carton frozen whipped topping
1 prepared graham cracker pie crust

Mix lemonade and milk well.  Let stand a few minutes. Fold in whipped topping. Pour into crust. Chill for 1 hour and serve.  Garnish with thin lemon slices and mint if desired