Oreo Delight Pie

1 pkg Oreo cookies

8oz cream cheese, softened

1/2 cup powdered sugar

1 small pkg vanilla instant pudding

16 oz cool whip (divided)

1 large pkg chocolate instant pudding

4 Cups of milk

 

Layer 1: I like to buy the pre-made oreo pie crusts(2), but you can also crush oreos and mix with 1/2 cup butter to make the crust layer in a 9x13 dish. or two 8" rounds.

Layer 2: Mix cream cheese, 2 Cups cool whip, and powdered sugar. Spread on the crusts.

Layer 3: Mix dry chocolate pudding, dry vanilla pudding and milk. Spread on top of  cream cheese layer.

Layer 4: Top with cool whip and sprinkle with crushed Oreo cookies. Refrigerate before serving.

Basic Cream Pie

5 Tbls cornstarch
1 cup sugar
1/4 tsp salt
2-1/2 cups milk
3/4 cup half n half cream
3 egg yolks
2 Tbls butter
1 tsp vanilla
1 cup whipping cream
baked 9" pie shell

Mix cornstarch, sugar, and salt in a 3-quart saucepan.  Add milk and cream and cook over medium heat until smooth and thick, stirring constantly.  Pour a small amount of hot mixture into egg yolks; blend thoroughly, then pour back into saucepan.  Cook another 2 or 3 minutes.  Remove from heat and add butter and vanilla.

Coconut cream pie:  Add 1/2 cup coconut (toasted, if desired) to pie filling,   Pour into baked shell.  Chill 3 to 4 hours.  When ready to serve, whip the cream and spread over the top.  Top with another 1/2 cup coconut.

Banana cream:  Slice 2 bananas into pie shell.  Pour the filling over.  Add whipped cream.

Key Lime Pie

  
   1  8 oz. container of whipped cream cheese

   1 can sweetened condensed milk

   1/2 cup sugar

         3/4 cup Key Lime juice

         1 Tbl. grated Lime peel

         1  9" graham cracker pie crust

      Mix all ingredients until well blended.  Pour into graham cracker crust and bake at 375 degrees  for 15 minutes.

Tis the season...for PEACH PIE!!

We had our first peach pie of the season last night, so I thought that I would share it with everyone again.

Glaze:
3 T Corn Starch
9 tsp Tang
3/4 C Sugar
2 C Water
3 tsp lemon juice

*Whisk together dry ingredients and add water/lemon juice. Bring to a boil stirring occasionally. Boil for 1 min, and then cool until needed below.

Filling:
8 oz Cream Cheese
1/2 C Powder Sugar
8 oz Cool Whip

*Mix ingredients and spread into 2 cooled baked pie shells.

Top with sliced fresh peaches until covered or heaping. Drizzle cooled sauce over the top and refrigerate until serving.

Pumpkin Pie

• 6 eggs slightly beaten
• 1 large can pumpkin (Libby’s)
• 1 cup heavy whipping cream
• 1-1/3 cup milk
• 2 cups sugar
• 1 tsp salt
• 2 tsp. Cinnamon
• 1 tsp. Ginger
• 1/2 tsp. Cloves

Mix ingredients in order. Pour into 2 large, or 3 small uncooked pie crusts. Bake at 425 for 15 min. Reduce temp to 350 for 45 min or until a knife inserted in the center comes out clean. 2 large pies may take 20 min & 50-60 min

Pie Crust

PIE CRUST

• 5 Cups flour
• 1 tsp salt
• 1/4 tsp baking powder
• 2 cups lard
• 3/4 cup cold water
• 1 egg
• 1 T. vinegar

Sift dry ingredients into bowl. Cut in lard with a fork or knife. Mix water, egg and vinegar together, then add to dry ingredients. Do not over mix. (Should look marbled)

Lemon Meringue Pie

Mix contents of Jello pie filling with:

• 3 egg yolks
• 1/2 Cup sugar
• 1/4 Cup water

Stir in 2 cups hot water. Stir and cook on medium heat until mixture comes to a full boil. Take off heat and add 2 T. lemon juice.. Pour into already baked shell, put in oven while making meringue as follows:

• 4 egg whites
• 1/4 cup sugar

Beat whites until foamy. Gradually add sugar. Beat until stiff. Spread over filling making sure that it is sealed to the crust (no gaps). Brown at 425 degrees for 5 minutes.

Chocolate Fluff Pie

Shell:

• 4 – 5 egg whites
• pinch of salt
• 1/4 tsp cream of tartar
• 1 C. sugar
• 1 tsp vanilla

Beat egg whites, salt, & tartar until it forms soft peaks. Add sugar slowly, at high speed. Blend in 1 tsp vanilla, beat until very stiff. Pile into 2, 9” well, buttered pie shells. Bake at 275 for 1 hr. Turn off oven & let cool in oven.

Filling:

• 9-3/4 oz.Hershey Candy Bar (or equivalent)
• 1 pint whipping cream
• 1 tsp vanilla
• 6 T. cold water

Combine chocolate, water & vanilla in sauce pan until melted, cool. Add to whipped cream. Pour into pie shells. Refrigerate.

Banana Cream Pie

• ¾ Cup Sugar
• 1/3 Cup Flour
• ¼ tsp salt (or less)
• 2 Cups Milk
• 3 Egg Yolks, Beaten
• 2 T Butter
• 1 tsp Vanilla
• ½ to 1 Cup Cool Whip

Combine sugar, flour, salt. Add milk gradually, put on medium heat. Bring to a boil, cook for 2 minutes take off heat. Mix a little with egg yolks, then add to the rest. Cook for 2 more minutes, stirring constantly. Remove from heat, add vanilla & butter. When cooled add cool whip! Line shell with bananas add ½ of filling then more bananas, etc.