Barbara, My favourite apple crisp recipe is one that doesn't contain oats. This is a recipe that I have been making since I was a teenager. It is from an old flour company cookbook. You can easily adjust this recipe to use Rhubarb but you should also mix the fruit with 1/2 to 1 cup of white sugar, 1/4 cup of flour and season with a bit of cinnimon (optional), before adding the topping. Ann Home Cookin 4.9 Chapter: Recipes From Thibeault's Table Apple Crisp =========== Preheat oven to 375°F Grease a 1 1/2 quart square or round baking dish Cream together 1/3 cup butter 1 1/4 cups lightly packed brown sugar Stir in until crumbly a mixture of: 2/3 cups Flour 1/4 teaspoon cinnamon . Arrange in prepared casserole 6 peeled and sliced apples Sprinkle with crumbs. Bake in preheated oven for 40 minutes or until apples are tender and topping is golden brown. NOTE: I quite often double the topping and use a couple of extra apples.

Diane, I make a chocolate pie that has that layer and it's so good. Here you go: (PaulÂs favorite.) 1 2/3 cups Oreo cookie crumbs (see below) 1/3 cup butter; melted 4 oz. cream cheese (room temperature) 1 tablespoon milk 1 tablespoon sugar 1 1/2 cups cold, heavy whipping cream 3 tablespoons sugar 1 1/2 teaspoons real vanilla extract 2 1/4 cups milk 2 (4 serving size) chocolate pudding mix Spray a 9-inch pie plate with Pam. Combine cookie crumbs and butter and press in bottom and sides of prepared pie plate; refrigerate until ready to use. Mix cream cheese, 1 tablespoon milk and 1 tablespoon sugar in a medium bowl with a wire whisk until smooth; set aside. Using a cold (preferably stainless steel) bowl and a wire whisk, whip heavy cream with 3 tablespoons sugar and vanilla just until mixture peaks. (Do not over whip or youÂll make butter). Gently stir in 1 1/2 cups of the whipped cream (refrigerate the rest) into the cream cheese mixture and spread in bottom and up sides of crust; place in refrigerator while making pudding. Cook pudding as directed on box except use only 2 1/4 cups milk (mixture will be thick). Lay plastic wrap directly on hot pudding, cool completely in refrigerator. Spread cooled pudding on top of cream cheese layer. Top pie with remaining whipped cream. Garnish with dark chocolate curls. Refrigerate 4 hours. *Can be made with 2 (4 serving size) instant pudding and with 12oz. container of Cool Whip in place of the freshly whipped cream. **I like to use the reduced fat Oreos because they have less cream filling. Pulse in the food processor to make crumbs. Marilyn

I did some searching for a friend who wanted one without the sw.condensed milk and luckily found these recipes. Quite similar but slight variation in amounts?!! http://southernfood.about.com/od/keylimepies/r/blbb684.htm Key Lime Pie Recipe From Diana Rattray, Your Guide to Southern Food. This Key Lime Pie is made with cooked filling. INGREDIENTS: * 3 large eggs * 1 cup granulated sugar * 1/4 cup all-purpose flour * 3 tablespoons cornstarch * 1/4 teaspoon salt * 2 cups water * 1 tablespoon butter * 1/4 cup key lime juice * finely grated peel of 1 lime * 1 pie shell, 9-inch, baked * 1/4 teaspoon cream of tartar * 5 tablespoons sugar PREPARATION: Separate eggs; set whites aside. Beat egg yolks in a small mixing bowl. In a saucepan over medium-low heat, combine the 1 cup sugar, flour, cornstarch and salt; gradually stir in the water. Cook, stirring constantly, until thickened. Gradually stir about 1/3 of the mixture into the beaten egg yolks; stir mixture into the remaining hot mixture in the pan. Continue cooking over low heat, stirring, two minutes. Stir in the butter, lime juice and peel and cool slightly. Pour into the baked pastry shell and cool. Top with meringue and brown in the oven. Meringue Topping: Beat egg whites until light and frothy. Add the 1/4 teaspoon cream of tartar and continue beating until the whites are stiff enough to hold a peak. Gradually beat in 5 tablespoons sugar and beat until the meringue is stiff and glossy. Pile the meringue lightly on cooled pie filling, spreading it until it all the way to edges of the pastry to prevent the meringue shrinking. Bake in a preheated 425 oven until the top is brown, 5-6 minutes. Key Lime Pie Recipe From Diana Rattray, Your Guide to Southern Food. More Key Lime pie recipes below. INGREDIENTS: * 1 cup plus 2 tablespoons sugar * 1/3 cup cornstarch * 1/2 teaspoon salt * 1/4 cup cold water * 1 1/2 cups hot water * 6 tablespoons lime juice or key lime juice * 3 eggs, separated * 3 tablespoons butter * 2 teaspoons fresh grated lime peel * 1 pastry shell, 9 inch * 6 tablespoons sugar * dash salt PREPARATION: In a saucepan over low heat, combine 1 cup plus 2 tablespoons sugar, 1/3 cup cornstarch, 1/2 teaspoon salt, and 1/4 cup cold water. Mix well; add hot water. Continue cooking, stirring constantly, until very thick. Remove from heat; stir in lime juice and return to heat. Cook, stirring constantly, until thickened. Beat egg yolks lightly. Beat in about 1/3 cup of the hot mixture; stir egg yolk mixture to the saucepan mixture and cook, stirring constantly, for about 2 minutes longer. Add butter and lime peel and let cool. Pour cooled mixture into baked pie shell. Beat egg whites until stiff; gradually beat in the 6 tablespoons of sugar and dash of salt. Spread meringue over top of key lime pie. Bake key lime pie for 20 minutes at 300°, until nicely browned. Sandy's Key Lime Pie From Diana Rattray, Your Guide to Southern Food. A favorite key lime pie recipe from Sandy. INGREDIENTS: * 3 egg yolks * 1 1/4 cups granulated sugar * 1/4 tsp. Salt (which I never use) * 1/3 cup cornstarch * 2 cups water * 2 tbs. butter * 1/3 cup lime juice * 1 tbs. grated lime peel * Few drops green food coloring * 3 egg whites, at room temperature * 3 egg whites, at room temperature * pinch of salt (which I never use) * 4 tbs. granulated sugar * 1 baked 9-inch pie shell PREPARATION: 1.Beat egg yolks & set aside. 2.Combine sugar, salt & cornstarch in a medium saucepan. Gradually add water and stir well with a whisk. Bring to a boil, stirring constantly, & boil 2 minutes. Remove from heat. Add a quarter of the mixture to the egg yolks & stir to prevent eggs from cooking. Return to hot mixture, add butter and lime juice; stir well. Return saucepan to stove and boil 2 minutes. Remove from heat and add peel and food coloring. Pour into pie shell. Place egg whites, cream of tartar & salt in a medium bowl & beat until foamy; beat in 1/4 cup sugar and continue to beat till the sugar dissolves & meringue is stiff. Cover pie filling with meringue, spreading it to the crust. Bake at 350 degrees for about 12 minutes or till very lightly browned. Cool and enjoy. My family loves this one! Shared by Sandy

This calls for a raw egg so you might want to use pasteurized or egg beaters: PEANUT BUTTER PIE 1 1/2 cups creamy peanut butter 2/3 cup + 2 TBL powdered sugar, divided 1/3 cup half-and-half 9" baked pie shell, cooled 1/4 cup butter, softened 1/3 cup sugar 1/2 tsp vanilla 1 egg, room temperature 3 oz semi-sweet chocolate, melted & cooled 1 cup whipping cream, chilled 2 TBL chopped peanuts Mix peanut butter with 2/3 cup powdered sugar & half-an-half in a small bowl until msooth. Spoon into pie crust; smooth top. Using a mixer, beat butter w/sugar & vanilla in medium bowl until fluffy. Add egg & beat until very light, about 5 minutes. Beat in chocolate. Spread over peanut butter. Refrigerate 1 hour. Beat cream w/remaining 2 TBL powdered sugar in bowl until peaks form. Spread over pie. Sprinkle w/chopped nuts.~~Bountiful Arbor