Pineapple Cream Pie recipe

1 graham cracker crust or pre-baked regular crust
8 ounces cream cheese, softened
1 can sweetened condensed milk
1 large can crushed pineapple, well drained
1/2 to 1 cup chopped pecans
Beat cream cheese until fluffy. Beat in sweetened condensed milk. Stir in pineapple and pecans. Put into pie crust and top with whipped cream or Cool Whip. Refrigerate for several hours.

Springtime Orange Cheese Pie recipe

8 ounces cream cheese softened
1/4 cup orange marmalade
2 cups Cool Whip, thawed
2 cans mandarin oranges, well drained
1 (9-inch) graham cracker pie crust
Blend cream cheese and marmalade; stir in Cool Whip. Place a single layer of oranges on bottom of pie crust. Spoon filling over oranges. Decorate top with extra oranges. Cover and chill overnight.

Easter Rice Pie

2 (10-inch) pie crusts

1 beaten egg for glaze

1 lb. Ricotta cheese

3/4 c. rice, cooked

3 whole eggs

1 1/2 tsp. cinnamon

1/2 tsp. salt

1 1/2 tsp. vanilla

Prepare pie crusts.

Line 10-inch pie plate with pastry dough.

Mix filling ingredients together.

Pour into pie crust and cover with remaining pastry.

Cut slits in top of crust, brush with egg.

Bake 40 to 45 minutes at 350 degrees until golden brown.