Pineapple No-Bake Pie

 Super quick to make.   You do want it to be refrigerated for a least 2 hours to get good and cold.  You can make or buy the crust and cool whip.

PINEAPPLE NO-BAKE PIE

(serves 8)

Ingredients:

*1 (10 inche) graham cracker crust

*1 (8 ounce) can crushed pineapple

*1 (3.4 ounce) box instant vanilla pudding

*2 tablespoons granulated sugar

*1 cup sour cream

*1/2 cup coconut (optional)

*1 (8 ounce) container cool whip (optional)

Directions:

~In a medium bowl, mix 1 (8 ounce) can crushed pineapple with the juice and 1 (3.4 ounce) box instant vanilla pudding together until well combined.

~Stir in 2 tablespoons granulated sugar.

~Fold in 1 cup sour cream until well mixed.

~Stir in 1/2 cup coconut (optional).

~Pour into graham cracker crust 

~Cover and refrigerate for at least 2 hours.

~Remove from refrigerator and spread 1 (8 ounce) container cool whip over pie (optional).

~Cut and serve.

Peanut Butter Cup Pie

A very rich dessert.  I do love peanut butter and chocolate.  

PEANUT BUTTER CUP PIE

(serves 8)

Ingredients:

*1 (9-inch) graham cracker crust (chocolate or regular)

*12 peanut butter cups, cut up into small pieces

*1 (8 ounce) package cream cheese, softened

*1 cup powdered sugar

*1 cup creamy peanut butter

*1 (8 ounce) cool whip, thawed

*1/4 cup chocolate chips

Directions:

~Cut 12 peanut butter cups into small pieces.

~Melt 1 cup creamy peanut butter in microwave (about 30-40 seconds).

~In a large mixing bowl, mix 1 (8 ounce) softened cream cheese, 1 cup powder sugar, 1 cup melted peanut butter, 1 (8 ounce) thawed cool whip, and the 12 cut up peanut butter cups until well combined

~Pour into 9-inch graham cracker crust.

~Cover and refrigerate for at least 4 hours.

Snickers Pie

 If you like snickers bars, then you are going to love this.  Rich and so good.  You can make your own pie crust or buy a good refrigerated one.  I probably wouldn't use the bottom crust next time I make it.   I think it would be just as good without it.

SNICKERS PIE

(serves 8)

Bottom Layer Ingredients:

*1 9-inch pie crust

*1/2 cup butter, melted

*1 cup granulated sugar

*1 teaspoon vanilla extract

*2 large eggs

*1/2 cup unsweetened cocoa powder

*1/2 cup all-purpose flour

*1/4 teaspoon salt

Middle Layer Ingredients:

*1 (7 ounce) jar marshmallow fluff

*1 cup cream peanut butter

*17-18 caramels, unwrapped (I use Kraft)

*2 tablespoons heavy cream (or whole milk)

*1 cup peanuts (I use salted)

Top Layer:

*2-3 tablespoons chocolate hot fudge sauce

Bottom Layer Directions:

~Preheat oven to 350 degrees.

~Make pie crust or unroll a refrigerated one and place it in a 9-inch pie plate.

~In a large mixing bowl, stir 1/2 cup melted butter, 1 cup granulated sugar, 1 teaspoon vanilla extract, and 2 large eggs until well combined.

~Stir in 1/2 cup unsweetened cocoa, 1/2 cup all-purpose flour and 1/4 teaspoon salt, until just combined (do not overtax, a few lumps are good).

~Pour over crust.

~Bake for 22-26 minutes, or until a toothpick inserted in the center comes out clean.

~Remove from oven and cool completely.

Middle Layer Directions:

~In a large mixing bowl, stir 1 (7 ounce) jar marshmallow fluff and 1 cup creamy peanut butter until well combined.

~Spread evenly over brownie layer.

~Stir 17-18 unwrapped caramels and 2 tablespoons heavy cream in a microwave safe bowl.

~Heat up for 30 seconds, stir and repeat until caramels are melted (1-1 1/2 minutes).

~Stir in 1 cup peanuts until well coated.

~Gently spread over peanut butter fluff mixture.

Top Layer:

~Heat up hot fudge sauce in microwave (about 20 seconds).

~Pour into a pastry bag (or zip-loc bag and clip a small hole in the corner).

~Drizzle over top of pie.

Graham Cracker Crust

 You can make this with any flavor graham crackers you want.  I normally use plain, but sometimes I use chocolate.  When I make the plain crust, I like to add 1 teaspoon ground cinnamon to the mixture.

GRAHAM CRACKER CRUST

(1 crust)

Ingredients:

*1 1/2 cups finely ground graham crackers crumbs

*1/3 cup granulated sugar

*6 tablespoons butter, melted 

Directions:

~Preheat oven to 375 degrees.

~In a medium bowl, add 1 1/2 cups finely ground graham cracker crumbs, 1/3 cups granulated sugar, and 6 tablespoons melted butter together until well incorporated.

~Press mixture onto the bottom and up the sides of  a 9-inch pie plate.

~Bake for 7 minutes.

~Remove from oven and allow to cool completely on a cooling rack.

No Bake Pumpkin Pecan Pie

 This is unbelievably good.  It needs to sit in the refrigerator for at least 4 hours, but I like it better sitting overnight.  You can also freeze it.  Just remove from freezer about 15 minutes before serving.

NO BAKE PUMPKIN PECAN PIE

(serves 8)

Ingredients:

*1 (8-inch) graham cracker crust

*1 1/2 cups whole milk

* 1 ( ounce) package of pumpkin spice instant pudding (or vanilla pudding + 1 teaspoon pumpkin pie spice)

*2 cups heavy cream

*1 (3.4 ounce) package instant vanilla pudding

*1 cup shredded coconut

*1/2 cup chopped pecans

*2 teaspoon vanilla extract

*1/2-3/4 cup sweetened condensed milk 

Directions:

~In a large mixing bowl, whisk 1 1/2 cups cold whole milk and 1 (3.4 ounce) box of pudding instant pudding mix.

~Mix until thickened.

~Refrigerate until needed.

~In another large mixing bowl, mix 2 cups heavy whipping cream and 1 (ounce) box of vanilla pudding until it is a thick whipped cream consistency.

~Add pumpkin pie pudding mixture to whip cream mixture and fold until well mixed.

~Pour into a graham cracker crust.

~Refrigerate for at least 2 hours.

~In another bowl, mix together 1 cup shredded coconut, 1/2 cup chopped pecans, 2 teaspoons vanilla extract, and 1/2 cup sweetened condensed milk.

~Mix until well incorporated (add another 1/4 cup sweetened condensed milk if mixture is to dry and not easy to spread).

~Pour over pie and freeze for at least 4 hours or overnight.

~Remove from freezer about 15 minutes before serving.

Green Tomato Pie

 Some people say this tastes just like apple pie.  I disagree, but it's still very tasty.   It's simlar to the apple pie taste.

GREEN TOMATO PIE

(serves 8)

Ingredients:

*2 pie crusts (make your own or use refrigerated pie crust)

*4 cups green tomatoes, chopped small

*4 tablespoon corn starch

*1/2 cup light brown sugar, packed

*1 cup granulated sugar

*1 1/4  teaspoons ground cinnamon

*1/2 teaspoon ground nutmeg

*1/8 teaspoon salt

Directions:

~Preheat oven to 350 derees.

Line an 8-inch pie plate with one pie crust.

~In a small bowl,  whisk 4 tablespoons corn starc, 11/2 cup packed brown sugar, 1 cup granulated sugar, 1 1/4 teaspoon ground cinnamon, 1/2 teaspoon ground nutmet, and 1/8 teaspoon salt together until well combined.

~Sprinkle 1 tablespoon of mixture over the bottom crust.

~Mix 4 cups chopped green tomatoes into a large bowl.

~Stir in brown sugar-cinnamon mixture into chopped tomatoes until tomatoes are well coated.

~Pour into bottom crust.

~Place top crust over green tomato mixture and seal to bottom crust.

~Place 4 smal slits in top crust.

~Bake for 65-75 mintues or until crust is a golden brown.

~Remove from oven and allow pie ot cool before cutting.

Raspberry Pie

 This is my favorite pie.   I probably could eat the entire pie, but I won't.  I put aluminum foil around the pie's edge to prevent over browning.   I remove the foil about 10 minutes before it's done baking.

RASPBERRY PIE

(serves 8)

Ingredients:

* 2 pie crusts (you can use store bought)

*5 cups fresh raspberries (or frozen that has been thawed)

*1 cup granulated sugar

*4 tablespoons cornstarch (6 tablespoons if using frozen berries).

*1 tablespoon lemon juice

*1 tablespoon butter, cut into small pieces

*1-2 teaspoons granulated sugar

Directions:

~Preheat oven to 425 degrees.

~Line a 9-inch pie place with 1 crust.

~In a large bowl, stir 5 cups fresh raspberries, 1 cup granulated sugar, 4 tablespoons cornstarch, and 1 tablespoon lemon juice, until well combined.

~Spoon filling into pie crust.

~Place 1 tablespoon cut up butter over top of filling (optional).

~Place top crust over top of filling.

~Seal top crust and bottom crust together.

~Sprinkle top crust with 1-2 teaspoons granulated sugar.

~Bake for 10 minutes in preheated oven.

~Turn heat down to 350 and bake for another 45-50 minutes or the crust is a golden color and filing is bubbling.

~Remove from oven and allow to cool completely before cutting.

• 
  

Chocolate Peanut Butter Cup Pie

Such a good light dessert. 

CHOCOLATE PEANUT BUTTER CUP PIE

(serves 8)

Pie Crust Ingredients:

*10 inch Graham Cracker Pie Crust or Oreo Crust Pie Crust (store bought)

or

*2 cup graham cracker crumbs or 2 cups Oreo cookie crumbs

*1/2 cup butter, melted

Pie Ingredients:

*1/2 cup butter, melted

*2 (3.4 ounce) instant chocolate pudding mix

*2 1/2 cups milk

*1 (8 ounce) package cream cheese, softened

*1/3 cup peanut butter

*1 cup powdered sugar

*2 (8 ounce) containers cool whip, thawed

*10 peanut butter cups, finely chopped (or 5 packages with two in each)

Crust Directions:

~Open or make a 10 inch graham cracker crust.

or 

~Preheat oven to 350 degrees.

~Press into the bottom of a 9 or 10 inch pie plate.

~Bake for 8-10 minutes.

~Cool completely before filling.

Pie Directions:

~In a medium mixing bowl, mix 1/2 cup melted butter and 2 cups graham cracker or Oreo Cookie crumbs together until well combined.

~Press into 

~In a large mixing bowl, stir together 2 (3.4) ounce instant chocolate pudding mixes, 2 1/2 cups milk (I prefer whole milk) until smooth.

~Pour mixture into crust (if using homemade crust make sure its cooled before doing this step).

~Sprinkle half of the chopped peanut butter cups over pudding mixture.

~In the same large mixing bowl, cream 1 (8 ounce) softened cream cheese, 1/3 cup peanut butter, and 1 cup powdered sugar together until creamy.

~Pour mixture over pudding mixture.

~Spread 1 (8 ounce) container of cool whip over top of cream cheese mixture.

~Sprinkle remaining finely chopped peanut butter cups over top of whipped topping.

~Cover and freeze for at least 1 hour.

Snickerdoodle Apple Pie

 The mixture of these two go really good together.    

SNICKERDOODLE APPLE PIE

(serves 8)

Apple Pie Filling Ingredients:

*1/4 cup butter

*6 medium Granny Smith apples, peeled & sliced thin

*1/2 cup light brown sugar, packed

*1 teaspoon ground cinnamon

*1/4 teaspoon ground nutmeg

Snickerdoodle Ingredients:

*3/4 cup butter, softened

*3/4 cup granulated sugar

*1 large egg, room temperature

*2 teaspoons vanilla extract (maple extract is good too)

*1/2 teaspoon baking soda

*1/2 teaspoon cram of tarter

*1/2 teaspoon salt

*2 cups all-purpose flour

Topping Ingredients:

*1/2 cup granulated sugar

*1 tablespoon ground cinnamon

Apple Pie Filling Directions:

~Preheat oven to 350 degrees.

~In a large skillet, over medium-low heat, add 6 cups sliced apples, 1/2 cup brown sugar, 1 teaspoon ground cinnamon, and 1/4 teaspoon ground nutmeg.

~Stir to coat the apples and cook for 6-8 minutes, stirring often (until apples become semi-soft).

~Remove from stove and set aside.

Snickerdoodle Topping Directions:

~In a large mixing bowl, 3/4 cup softened cream butter and 3/4 granulated  sugar together until smooth.

~Beat in 1 egg and 2 teaspoons vanilla extract (or 1 teaspoon maple extract).

~Sift in 2 cups flour, 1/2 teaspoon baking soda, 1/2 teaspoon cream of tarter, and 1/2 teaspoon salt and mix until well incorporated.

~Pour apple mixture into a 9x13 inch baking dish.

~Using a tablespoon, scoop dollops of cookie dough mixture over apples.

Topping Directions:

~In a small bowl, whisk 1/2 cup granulated sugar and 1 tablespoon ground cinnamon together.

~Sprinkle over cookie dough and apples.

~Bake for 25-30 minutes or until cookie dough starts to brown.

~Serve warm or cold.

Dutch Apple Pie

Add some pecans to the topping to make this even better.  A scoop of vanilla ice cream on top and you'll be doing a happy dance.

DUTCH APPLE PIE

(serves 8)

Pie Filling Ingredients:

*1 uncooked pie crust (homemade or store bought refrigerated)

*6 granny smith apples

*3 red delicious apples 

*lemon zest from 1 lemon (optional)

*1/3 cup granulated sugar

*3 tablespoons all-purpose flour

*2 teaspoons ground cinnamon

*1/8 teaspoon ground nutmeg

Crumb Topping Ingredients:

*1 cup all-purpose flour

*1/2 cup light brown sugar, packed

*1/2 cup granulated sugar

*1 1/2 teaspoons ground cinnamon

*1/2 cup butter, softened 

Pie Directions:

~Preheat oven to 425 degrees.

~Peel, core, and slice 6 Granny Smith and 3 red delicious apples 1/8-1/2 inch thickness.

~In a medium bowl, toss apple slices, lemon zest from 1 lemon, 1/3 cup granulated sugar, 2 teaspoons cinnamon, 1/8 teaspoon nutmeg and 3 tablespoons flour.

~Line pie tin with pie crust.

~Fill pie curst with filling.

Crumb Topping Directions:

~In a medium bowl, cut with fork 1 cup flour, 1/2 cup brown sugar, 1/2 cup granulated sugar, 1 1/2 teaspoons cinnamon and 1/2 softened butter.

~Top pie with crumb mixture and gently pat down.

~Bake for 15 minuttes.

~Reduce heat to 350 degrees and bake for another 55-60 minutes.  

~Remove from heat and allow to cool.

Canning Cherry Pie Filling

I love canning pie filling.   I always have an easy dessert on hand for a last minute dessert.    It's easy to make, especially if you have cherry pitter.  It pits 4 cherries at once and your hands don't get all red.

CANNING CHERRY PIE FILLING
(6 quarts)

Ingredients:
*18 cups of sour (or sweet) cherries (approximately 8 pounds)
*4 cups granulated sugar
*3/4 cup (12 Tablespoons) Clear Jel (don't use corn starch)
*4 1/2 cups water (I use the water that I boiled the cherries in).
*1 teaspoon ground cinnamon
*1/2 teaspoon ground allspice
*8 Tablespoons lemon juice

Directions:
~Fill your water-bath canner with water and bring to a boil.
~Sterilize 6 quart canning jars in hot water.
~Wash, remove stems and pit the cherries.
~In a large stock pot (nonreactive) fill with cherries and cover cherries with water.
~Bring water to a boil and boil for one minute.
~Remove 4 1/2 cups water and set aside.
~Drain blanched cherries and place into a large bowl.
~Cover the cherries to keep them warm.
~In the same pot that you blanched the cherries in, mix the sugar and Clear Gel.
~Slowly whisk the water in.
~Add in cinnamon and allspice.
~Heat over medium-high heat, until the clean gel and sugar are dissolved and the mixture starts to boil, continuously stirring.
~Add lemon juice and boil for one minute.
~Remove from heat and gently stir in cherries and any of the juice that is at the bottom of the bowl.
~Take the jar rack out to the hot-water canner
~Place the 6 quart jars onto the jar rack.
~Carefully pour filling into jars, leaving a 1/2 inch space at top (I use a ladle and a canning funnel).
~Wipe the rims of the jars free of any pie filling residue.
~Place a new lid (I boil mine for a few seconds before putting them on the jar) on each jar.
~Screw on lids finger tip tight.
~Carefully place jar rack with filled jars into hot water-bath.
~Place lid on water-bath canner.
~Process for 35-40 minutes.
~Remove jars with canning tongs and place on a counter top (I place a folded towel on my counter before placing the very hot jars onto it).
~The lids will be flat after a little bit not a bubble in the center if they canned right)
~Allow to sit for 24 hours before storing.

To make a pie.
~Preheat oven to 400 degrees.
~Place a crust into a pie plate.
~Fill crust with pie filling.
~Cover with top crust and flute the edges.
~Flute the edges and cut vents in the top.
~Place on a foiled lined cookie sheet for any spillage.
~Bake for 50 minutes (or until crust is a golden brown)
~Cool completely before cutting.

Pecan-Coconut-Chocolate Pie

Such a good creamy pie.  You can omit the pecans and coconut if and just eat plain chocolate if you like.  Both ways are so good.

PECAN-COCONUT-CHOCOLATE PIE
(makes 1 pie, plus some extra pudding for the side)


Ingredients:
*1/2 cup toasted coconut
*1/2 cup toasted pecans, chopped
*1-graham cracker crust
*1 1/2 cups sugar
*1/4 cup cornstarch
*1/4 teaspoon salt
*3 cups whole milk
*4 large egg yolks, beaten
*1 (3.5 ounce) bar of Ghiradelli chocolate, chopped
*1/2 cup semi-sweet chocolate chips
*2 1/2 teaspoon butter
*1 1/2 teaspoon pure vanilla extract

Diretions:
~Whisk sugar, cornstarch, and salt into a medium saucepan.
~Pour milk and egg yolks into sugar mixture and whisk until mixed well.
~Cook over mediu meat, until  mixture just starts to boil and become thick, stirring continuously (about 5-9 minutes).  Don't over cook.
~Remove from heat and whisk in butter, chocolate and vanilla, until butter is melted and mixture is smooth.
~Pour into pie crust until full (pour any remaining chocolate into small bowls for pudding).
~Allow to sit for 15 minutes.
~Sprinkle coconut and pecans over top of pie.
~Refrigerate for at least 4 hours.

Key Lime Pie

Super easy to make.   I make the graham cracker crust from scratch, but you can buy one to make it easier.   The key the best flavor is to make this several hours ahead of time.  If you make it and eat it right away, it can tend to be to tart.
                 
                             (Please excuse how the crust looks.  The babies were helping me)

KEY LIME PIE
(serves 8)

Ingredients:
*1 1/2 cups graham cracker crumbs (about 1 sleeve of graham crackers)
*1/3 cup granulated sugar
*6 tablespoons butter, melted
*5 egg yolks
*2 (14 ounce) cans sweetened condensed milk
*1 cup fresh squeezed key limes (about 30) or use store bought key lime juice
*zest from one lime (or use zest from a couple of the key limes)

Directions:
~Preheat oven to 375 degrees
~In a large bowl, mix graham cracker crumbs, sugar and melted butter until well blended.
~Press into the bottom (I also like to bring it up the sides) of a 8 or 9 inch pie plate.
~Set aside.
~In a large mixing bowl, mix egg yolks, sweetened condensed milk and key lime juice until well blended.
~Pour into graham cracker crust.
~Bake 30 minutes.
~Cool for 20-30 minutes.
~Sprinkle lime zest over pie.
~Cover with plastic wrap and refrigerate for at least 5 hours.


`Can top with dollops of whip cream if desired.

Pecan Apple Pie

I love pecan pie, but I normally only eat a small amount of it because it's so sweet.   I love this pie, because it's not a sweet.    Great for a Thanksgiving dessert.

PECAN APPLE PIE
(serves 8)

Ingredients:
*1 1/4 cup pecans, chopped
*1/2 cup light brown sugar, packed firmly
*1/3 cup butter, melted
*2 pie crusts (make your own or buy refrigerated pie crusts)
*1  teaspoons all-purpose flour
*6 medium granny smith apples, sliced and peeled
*1/4 cup granulated sugar
*2 tablespoons all-purpose flour
*3/4 teaspoon ground cinnamon
*1/8 teaspoon nutmeg

Directions:
~Heat oven to 375 degrees.
~In a small bowl, mix 1 1/4 cup chopped pecans, 1/2 cup brown sugar, and 1/3 cup melted butter.
~Spread evenly over the bottom of a 9-inch pie plate.
~Dust both sides of crust with the 1 teaspoon of flour.
~Place dusted bottom crust over the pecan mixture.
~Press down the insides of the pan.
~In a large bowl, combine 6 sliced apples, 1/4 cup granulated sugar, 2 tablespoons of flour, 3/4 teaspoon cinnamon and 1/8 teaspoon nutmeg.
~Spoon into pie crust.
~Top with second pie crust and seal both crusts together.
~Cut 3-5 slits in top of crust.
~I like to lightly sprinkle crust with cinnamon sugar, but this is optional.
~Place pie plate on cookie sheet, to catch any over spill.
~Bake for 45-50 minutes or until crust in a golden brown.
~Remove from oven and allow to cool for 5 minutes.
~Place a large serving place over pie and careful invert pie.
~Cool completely before serving.

Butterscotch Pie

This is such a good pie that is different from the normal pie.   Easy to make.   You can buy a graham cracker crust and whip cream if you don't want to take the time to make it.

BUTTERSCOTCH PIE
(serves 8)

Ingredients:
*1 1/2 cups finely ground graham crackers
*1/3 cup granulated sugar
*6 tablespoons butter, melted
*1/2 teaspoon ground cinnamon
*1 cup light brown sugar, packed
*4 tablespoons cornstarch
*1/2 teaspoon salt
*1/2 cup heavy cream
*1 1/2  cups whole milk
*2 eggs yolk, beaten
*1 tablespoon butter
*1 teaspoon pure vanilla extract
*1 cup heavy cream
*1 teaspoon pure vanilla extract
*1 tablespoon powdered sugar
*1 butter finger candy bar, crushed

Directions:
~Preheat oven to 400 degrees.
~Mix graham cracker crumbs, sugar, cinnamon & butter together.
~Press into a 9 inch pie plate.
~Bake for 2 minutes.
~Remove from oven.
~In a double boiler, over medium heat, mix brown sugar, cornstarch, salt, 1/2 cup heavy cream & milk together, stirring until mixture thickens.
~Mix in egg yolks, and keep stirring until it thickens.
~Remove from heat, and add 1 teaspoon vanilla & butter, stir until well mixed.
~Pour into pie crust.
~Bake for 5 minutes or util golden brown.
~Remove from oven and cool completely.
~In a large bowl, whip 1 cup heavy cream until stiff peaks are just about to form.
~Beat in 1 teaspoon vanilla & powdered sugar.
~Spread whip cream over top of pie.
~Sprinkle butter finger crumbs over top of whip cream.

Mini Key Lime Pies

I like to make mini pies because it's easier to share with more people.  Creamy and delicious.  If you don't like whipped cream, just omit it.

MINI KEY LIME PIES
(makes 20-24)

Ingredients:
*1 1/2 cups finely crushed graham crackers
*1/3 cup granulated sugar
*6 tablespoons butter, melted
~2 (14 ounce) cans sweetened condensed milk
~3/4 cup sour cream
~20-25 key limes, juiced (about 3/4 cup)
~Zest from the limes.
~1 cup heavy cream
~1 teaspoon key lime juice
~1 1/2 tablespoons powdered sugar

Directions:
~Preheat oven to 375 degrees.
~Line two muffin pans with cupcake liners.
~Mix graham crackers, sugar and butter until well blended.
~Press a heaping tablespoon graham cracker crust into cupcake liners (you will have extra.  I just freeze my extra)
~Bake for 4-5 minutes.
~Remove from oven.
~Turn oven down to 325 degrees.
~In a large mixing bowl, mix sweetened condensed milk, sour cream, lime juice & lime zest, until creamy.
~Pour over graham cracker crusts.
~Bake for 5 minutes (do not brown).
~Cool.
~In a large bowl, whisk heavy cream, powdered sugar & lime juice together until peaks form (do not overbeat).
~Cover cheesecakes with the whip cream.
~Refrigerate until ready to eat.

Rootbeer Float Pie

If you like root beer you are going to love this pie.   If you don't like the gingersnap crust, just use a graham cracker or vanilla wafer crust.

ROOTBEER FLOAT PIE
(serves 8)

Ingredients:
*1 (1 8 ounce) container of cool whip, thawed
* 1/2 cup cream cheese, thawed or whipped
*1 cup root beer (I like to use IBC)
*1/2 cup heavy cream
*1 (3.4 ounce) vanilla instant pudding
*1 1/2 cups crushed (very fine) ginger snaps
*1/3 cup granulated sugar
*1/2 cup butter, melted


Directions:
~Preheat oven to 375 degrees.
~In a medium bowl, mix crushed ginger snaps & sugar.
~Mix in melted butter, until mixture is mixed well.
~Press mixture into the bottom of an 8-10 inch cake pan.
~Bake for 5 minutes, remove and let the crust cool completely.
~In a large bowl, whip cream cheese until soft.
~Mix in pudding, heavy cream & root beer
~Whisk in until mixture starts to thicken up.
~Pour evenly over ginger snap crust.
~Cover and freeze for 8-12 hours.

Peach Pie

I live in an area that in known for there delicious peaches & apples.   Every fall when the peaches come in I make peach pie & peach cobbler.   I waiting right now, for a peach cobbler to cool down so I can have a serving.

PEACH PIE
(8 servings)

Ingredients:
*8 large fresh peaches, pitted & sliced
*1/2 cup all-purpose flour
*1 tablespoon cornstarch
*1/2 cup granulated sugar
*1/2 cup brown sugar, packed
*1 teaspoon cinnamon
*1/4 teaspoon nutmeg
*1/4 cup butter, cut into small pieces
*2 (9 inch) pie crusts
*cinnamon sugar, optional

Directions:
~Preheat oven to 450 degrees.
~Place one crust in the bottom of a 9-inch pie pan.
~In a large bowl, mix peaches, flour, cornstarch, granulated sugar, brown sugar, cinnamon & nutmeg.
~Pour into pie pan.
~Drop butter over top of peaches.
~Top with lattice strips of pie crust.
~Sprinkle cinnamon sugar over lattice crust, optional.
~Bake for 15 minutes.
~Turn oven down to 350 degrees.
~Bake another 30 minutes.
~Turn off oven and leave pie in oven for about 1 to 2 hours.
~Slice when completely cooled.

Blueberry PIe

One of my top favorite pies.   Especially when it is made with fresh picked Michigan blueberries.   I don't make this often because I would eat to much.

BLUEBERRY PIE
(serves 8)

Ingredients:
*1 1/2 cups flour
*1/2 teaspoon baking powder

*1/2 teaspoon salt

*1/2 cup lard (or crisco)

*1/4 cup cold water

*2 teaspoons white vinegar

*3/4 cup granulated sugar

*4 1/2 cups fresh blueberries

*5 tablespoon cornstarch
*1/2 cup granulated sugar

*1/4 teaspoon salt

*1/2 teaspoon ground cinnamon

*2 tablespoon lemon juice

*1 tablespoon butter

*cinnamon sugar

Directions:

~Whisk flour & salt together in a medium sized bowl.

~With a pastry blender or fork, cut the lard into the flour, until mixture resembles coarse meal.

~Mix water & vinegar together.

~Slowly add to flour mixture a few tablespoon at a time, until the dough comes together into a ball.

~Divide dough into two.

~Roll dough out on a lightly floured surface to fit a 9" pie pan.

~Place bottom crust in pie plate.

~Roll out top crust and set aside.

~Preheat oven to 375 degrees.

~Mix sugar, cornstarch, salt & cinnamon in a small bowl.

~Pour blueberries into a medium bowl.

~Pour lemon juice over blueberries.

~Sprinkle cinnamon mixture over blueberries.

~Pour blueberry mixture into bottom crust.

~Dot with butter.

~Cut remaining crust into 1/2 inch strips to make lattice top (weave the top crust).

~Crimp the edges.

~Sprinkle cinnamon sugar over top crust.

~Cover edges of crust with aluminum foil.

~Make pie on middle rack for 50 minutes.

~Remove foil from crust.

~Bake for 10 more minutes.

~Remove from oven and cool completely before cutting.

Cherry Pie

It that time of the year when fresh Cherries are in season.   Fresh Cherry Pie is so good and very easy to make.

CHERRY PIE
(serves 8)

Ingredients:
*2 crust pie recipe or refrigerator pie crust
*4 1/2 cups sour cherries (or sweet cherries), pitted
*1 1/2 cup granulated sugar
*5 tablespoons cornstarch
*1/4 teaspoon almond extract
*1 teaspoon granulated sugar or cinnamon sugar

Directions:
~In a small bowl, mix 4 1/2 cups sugar & corn starch.
~Set aside.
~Put cherries into a medium saucepan and cook covered over medium heat for about 20-30 minutes (to cook down cherries some).
~Remove from heat.
~Mix sugar mixture into cherries.
~Add almond extract.
~Return to stove, and cook over low heat until mixture is thicken (pie filling thick).  Stir often.
~Remove from heat and let cool.
~Preheat oven to 375 degrees.
~Roll dough out on a lightly floured surface to fit a 9" pie pan.
~Place bottom crust in pie plate.
~Roll out top crust and set aside.
~Pour into pie plate.
~Cover with top crust.
~Seal the edges & cut slits into the top crust.
~Sprinkle 1 teaspoon sugar/cinnamon sugar over crust.
~Place aluminum foil around edges of crust.
~Bake for 40 minutes.
~Remove aluminum foil from crust edges.
~Bake for another 10 minutes.
~Remove from oven and cool completely before cutting.