CRUST:

1 1/3 cups finely chopped peanuts
3 tbs butter OR margarine, melted
2 tbs sugar

FILLING:

1/4 cup peanut butter
1/4 cup light corn syrup
1/4 cup flaked coconut
3 tbs chopped peanuts
1 qt vanilla ice cream, softened

mini m&m’s OR semi-sweet chocolate chips

combine the peanuts, butter & sugar; press onto the bottom & up the sides of a greased 9″ pie plate. cover & refrigerate for 15 minutes.

in a lg bowl, combine peanut butter & corn syrup. add coconut & peanuts. stir in ice cream until just combined.

spoon into crust. cover & freeze overnight, or until firm. just before serving, sprinkle with mini m&m’s or chocolate chips.

6-8 servings

1 (6 oz) graham cracker crust
1 (14 oz) can creamy chocolate sweetened condensed milk
1/4 cup creamy peanut butter
1 (8 oz) container cool whip, thawed

in a lg bowl, combine sweetened condensed milk & peanut butter. mix well. fold in cool whip. spoon into pie crust. garnish as desired. freeze leftovers.

CRUST:

1 1/3 cups flour
1/2 tsp salt
1/2 cup shortening
2-3 tbs cold water

FILLING:

1/2 cup packed brown sugar
2 tbs cornstarch
1/2 tsp cinnamon
1/4 tsp ginger
1/8 tsp salt
dash nutmeg
6 cups thinly sliced peeled pears
1 tbs freshly squeezed lemon juice

TOPPING:

2/3 cup flour
1/3 cup packed brown sugar
1/3 cup cold butter OR margarine

in a bowl, combine flour & salt; cut in shortening until crumbly. sprinkle with water; toss until mixture is moistened enough to shape into a ball. on a floured surface, roll out pastry to fit a 9″ pie pan. flute edges.

combine filling ingredients; spoon into crust. bake at 400° for 25 minutes.

for topping, combine flour & brown sugar; cut in butter until crumbly. sprinkle over filling. bake 40 minutes longer. cover edges with foil during the last 15 minutes of baking to preveng overbrowning, if necessary.

6-8 servings

24 large marshmallows
1/2 cup milk
21 oreo cookies, finely crushed
3 tbs butter, melted
1/3 cup coffee liqueur OR strong black coffee, chilled
2 cups whipped cream OR whipped topping
chocolate curls (optional)

in a medium saucepan, combine the marshmallows and milk; cook over low heat until the marshmallow melt, stirring constantly. let cool in the pan for 15 minutes.

meanwhile, in a medium bowl, combine the cookie crumbs and butter; mix well. press the mixture firmly over the bottom and sides of s 9″ pie plate. freeze for 15 minutes, or until firm.

place the whipped cream in a large bowl. stir the liqueur (or coffee) into the marshmallow mixture , then gently fold the mixture into the whipped cream. spoon into the crust, then cover loosely.

freeze the pie for 8 hours, or until firm. just before serving, garnish with chocolate curls, if desired.

6 servings