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
1 (9″) unbaked pastry shell
1 (8 oz) package cream cheese, softened
1 (3 oz) package cream cheese, softened
1/2 cup + 2 tablespoons sugar, divided
1/2 teaspoon vanilla
2 eggs
1 cup (8 oz) sour cream
2 pints fresh strawberries, hulled
10x sugar, optional
line unpricked pastry shell with a double thickness of heavy-duty aluminum foil. bake at 450° for 8 minutes. remove foil and set shell aside. in a mixing bowl, combine cream cheese, 1/2 cup sugar and vanilla; beat until smooth. add eggs; mix until combined. pour into shell. bake at 350° for 20-25 minutes or until center is almost set. remove from the oven and let stand for 5 minutes. combine sour cream and remaining sugar in a mixing bowl. mix well. spread over filling. turn oven off. return pie to the oven for 15 minutes. remove; cool on wire rack. refrigerate for 6 hours or overnight. before serving, top with strawberries. dust with 10x sugar if desired.
6-8 servings
3/4 cup flour
1 teaspoon baking powder
1 (3 oz) regular vanilla pudding
1 egg
3 tablespoons butter
1/2 cup milk
1 large can peaches, drained (save 3 tbs juice)
1 (8 oz) cream cheese, softened
1/2 cup sugar
extra sugar
cinnamon
mix together flour, baking powder, pudding, egg, butter and milk (crust mixture). pour into a large glass pie pan. spread peaches over crust mixture. mix together cream cheese, sugar and reserved peach juice. pour on top of peaches. sprinkle sugar and cinnamon on top. bake at 350° for 35-40 minutes until golden brown. do not overbake.
1/3 cup packed brown sugar
1 tablespoon cornstarch
1/2 teaspoon cinnamon
1/4 teaspoon salt
1/3 cup water
2 tablespoons butter OR margarine
3 cups sliced, peeled tart apples
pastry for a single-crust pie (9″)
PUMPKIN LAYER:
3/4 cup cooked OR canned pumpkin
3/4 cup evaporated milk
1/3 cup sugar
1 egg
1/2 teaspoon cinnamon
1/4 teaspoon salt
whipped cream, optional
in a saucepan combine brown sugar, cornstarch, cinnamon and salt. add water and butter; bring to a boil. add apples. cook and stir for 4 minutes. place pastry in a 9″ pan; add apple mixture.
in a bowl, whisk pumpkin, milk, sugar, egg, cinnamon and salt until smooth; pour over apple layer. flute the edges or decorate with pastry leaves. bake at 375° for 50-55 minutes or until a knife comes out clean. if necessary, cover edges with foil for the last 15 minutes of baking time to prevent overbrowning. cool completely. store in refrigerator.
6-8 servings
CRUST:
1 1/4 cups chocolate cookie crumbs (20 cookies)
1/4 cup sugar
1/4 cup butter OR margarine, melted
FILLING:
1 (8 oz) package cream cheese, softened
1 cup creamy peanut butter
1 cup sugar
1 tablespoon butter OR margarine, softened
1 teaspoon vanilla
1 cup heavy cream, whipped
grated chocolate OR chocolate cookie crumbs, optional
combine crust ingredients. press into a 9″ pie plate. bake at 375° for 10 minutes. cool. in a mixing bowl, beat cream cheese, peanut butter, sugar, butter and vanilla until smooth. fold in whipped cream. gently spoon into crust. garnish with grated chocolate or cookie crumbs, if desired. refrigerate.
8-10 servings
1 (7 oz) milk chocolate candy bar with almonds
16 large marshmallows OR 1 1/2 cups mini marshmallows
1/2 cup milk
2 cups whipping cream, whipped
1 pastry shell, baked OR graham cracker OR chocolate crumb crust (8″ OR 9″)
place the candy bar, marshmallows and milk in a heavy saucepan; cook over low heat, stirring constantly, until chocolate is melted and mixture is smooth. cool. fold in whipped cream; pour into crust. refrigerate for at least 3 hours.
6-8 servings
1 1/4 cups flour
3/8 teaspoon baking soda
1/8 teaspoon salt
1/2 cup unsalted butter (at room temperature)
1/2 cup packed light brown sugar
1/4 cup + 2 tablespoons granulated sugar
1/2 teaspoon vanilla extract
1 egg
6 ounces semi sweet chocolate chips
1/2 cup hot fudge topping
1 1/2 quarts ice cream (mint choc chip OR flavor of choice)
1 cup heavy cream
1/2 cups powdered sugar
slivered almonds, toasted (optional, for garnish)
shaved chocolate (for garnish)
preheat the oven to 350°. grease a 9″ pie plate (or spray with pam for baking).
in a small bowl, combine flour, baking soda and salt. set aside.
in a stand mixer fitted with the paddle attachment (or in a bowl by hand), beat together the butter, brown sugar, granulated sugar and vanilla on medium speed just until smooth. beat in the egg until thoroughly incorporated, then stir in the flour mixture followed by the chocolate chips.
press the cookie dough into the pie plate. bake about 25 minutes until the cookie is baked through and golden. allow it to cool completely on a rack, then transfer to the freezer until frozen, at least 2 hours.
spread on a thin layer of hot fudge; freeze for 1 hour. about 15 minutes before the hour is up, set out the ice cream to soften. spread the ice cream over the hot fudge. place plastic wrap on top and freeze for 3-4 hours.
with an electric mixer, or by hand with a whisk, whip the cream and powdered sugar together in a small bowl until soft peaks form. spread the whipped cream over the ice cream and freeze at least 1 hour.
remove from the freezer 5-10 minutes before serving. sprinkle with toasted almonds and shaved chocolate if desired.
10 servings
2 deep dish pie crusts, baked and cooled
CREAM CHEESE FILLING:
1 (8 oz) package cream cheese, softened
1 can sweetened condensed milk
1/3 cup freshly squeezed lemon juice
1 teaspoon vanilla
STRAWBERRY GLAZE:
1 cup sugar
1/4 cup flour
1 1/2 cups water
1 small box strawberry jello
3 cups fresh sliced strawberries
if using frozen pie crusts, prepare according to package directions. cool. mix cream cheese, sweetened condensed milk, lemon juice, and vanilla. beat well. refrigerate. in a small saucepan mix sugar and flour. slowly add water to dissolve sugar and flour. bring to a boil and cook until mixture looks almost clear. remove from heat and add box of strawberry jello. allow to cool slightly. divide cream cheese mixture between 2 pie crusts. top with sliced fresh strawberries. top with cooled strawberry glaze to cover berries. refrigerate until set. serve with or without cool whip.
