"When I was growing up, we'd eat these wonderful fried pies faster than Mom could make them," recalls Sharon Garrison of Bella Vista, Arkansas. "The recipe has been handed down for generations in my family."
My husband's aunt gave me this recipe, and it's become our family's favorite breakfast topping. Sometimes I'll substitute cherry pie filling (which I put through the blender) for the blueberry pie filling—it's tasty, too! —Rita Wagenmann, Grangeville, Idaho
This is one of my family's favorite desserts. Because it's chilled before serving, it's really refreshing during hot weather. The smooth, creamy filling pairs nicely with the crisp graham cracker crust.