Chocolate Pudding Pie

QUICK SHORTBREAD PIE CRUST 

1 1/4 c. flour
2 tbsp. powered sugar
1 cube butter

Put in mixer and blend. Press into pie shell. Pick with fork. Bake at 400 degrees for 10 minutes. Mom added maybe ¼ cup milk to moisten.  Baked a couple minutes longer too.

COOL WHIP PIE 

1 container Cool Whip
4 oz. cream cheese, softened
1/2 c. powdered sugar
1 pkg. Jello instant pudding (4 serving size), chocolate
1 c. cold milk
Graham cracker pie shell
Coconut (opt.)
Pecans or walnuts (opt.)
Chocolate flavored decors (opt.)

Cream cheese with 1/2 cup Cool Whip and 1/2 cup powdered sugar. Spread on pie shell. Mix pudding and milk (pudding will be thick), spread on cream cheese layer. Top with Cool Whip. Garnish with coconut and pecan pieces or chocolate flavored decors. Refrigerate for about 2 hours before serving. You can also make this with vanilla instant pudding.

Triple Layer Pumpkin Spice Pie

What You Need

2 pkg. (3.4 oz. each) JELL-O Pumpkin Spice Flavor Instant Pudding

1/4 tsp. ground cinnamon

2 cups cold milk

1 HONEY MAID Graham Pie Crust (6 oz.)

1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided

1/2 cup PLANTERS Pecan Halves

1 Tbsp. honey

Make It

BEAT dry pudding mixes, cinnamon and milk with whisk 2 min.; spread 1-1/2 cups onto bottom of crust.

STIR 1-1/2 cups COOL WHIP into remaining pudding; spread over layer in crust. Top with remaining COOL WHIP.

REFRIGERATE 1 hour. Meanwhile, cook nuts and honey in skillet on medium-low heat 2 to 4 min. or until nuts are caramelized, stirring frequently. Spread onto waxed paper, separating larger clusters. Cool. Sprinkle over pie just before serving.

Graham Cracker Pie Crust

9 in crust:

Crush 20 graham crackers (1 1/4 Cups, about 1 pack). Melt 6 Tbsp butter. Mix 4 Tbsp sugar with crumbs. Add butter and stir until well mixed. Put in 9 in pie tin. Form crust by putting 8 in pie pan over crumbs and pressing down. Bake 6 to 8 minutes at 375 degrees until edges are browned slightly. Cool.

Cherry Cheese Pie

9 in Graham cracker crust.

1 8 oz package of cream cheese
1 can eagle brand milk
1/2 can cherry pie filling
1/3 cup lemon juice
1 tsp vanilla

Soften cheese, whip until fluffy- gradually add the milk to cheese. Continue to beat. Add lemon juice and vanilla. Blend well, pour into crust. Chill 2-3 hours, then garnish with cherry pie filling.

Berry Fruit Pie

Ingredients:
Double crust recipe (could do lattice)
2 cups blueberries
2 cups halved strawberries
1 cup blackberries or raspberries
1/2 to 2/3 cup sugar
1/3 cup flour
2 tsp lemon peel or 1/2 tsp cinnamon

Directions
1. Prepare crust and line pie plate, 9in
2. In large bowl combine sugar and flour. Stir in berries and lemon peel. Gently toss until coated.
3. Transfer berry mixture to pastry lined pie pan. Place 2nd pastry on and seal. Cut slits.
4. If desired brush with milk and sprinkle with sugar.
5. To prevent over browning cover pie with foil. Bake at 375 degrees for 25 minutes. Remove foil and bake for 25 to 30 more minutes or until filling is bubbly and pastry is golden. Cool on wire rack.

Apple Crumb Pie

Place pie crust in pan. Cut up and add butter to bottom crust.
Apples: 6-7 granny smith apples pealed and sliced. 3 Tbsp flour, 1 cup brown sugar, 1 tbsp cinnamon, mix until syrupy
Top: 1 cup flour, 1/2 Cup firm butter, 1/4 cup powder sugar. Beat and use hands to mix. make crumbs. place on top of apples to cover.
Bake: 350 degrees for 50-60 minutes

Perfect Apple Pie

INGREDIENTS

Double crust recipe

6 cups thinly sliced, peeled apples (6 medium)

3/4 cup sugar

2 Tbsp all-purpose flour

3/4 tsp ground cinnamon

1/4 tsp salt

1/8 tsp ground nutmeg

1 Tbsp lemon juice

DIRECTIONS

1- Heat oven to 425°F. Place 1 pie crust in ungreased 9-inch glass pie plate. Press firmly against side and bottom.
2- In large bowl, gently mix filling ingredients; spoon into crust-lined pie plate. Top with second crust. Wrap excess top crust under bottom crust edge, pressing edges together to seal; flute. Cut slits or shapes in several places in top crust.
3- Bake 40 to 45 minutes or until apples are tender and crust is golden brown. Cover edge of crust with 2- to 3-inch wide strips of foil after first 15 to 20 minutes of baking to prevent excessive browning. Cool on cooling rack at least 2 hours before serving.

Peach Pie

Ingredients:
3/4 to 1 Cup sugar
3 Tbsp Flour
1/4 tsp cinnamon
2 Tbsp butter
5 Cups peaches (5-6 whole peaches)

Directions:
Peel and slice peaches and place in separate bowl. Mix sugar, flour, and cinnamon. Add sliced peaches and mix together. Flour bottom of pie pan and roll out bottom crust. Add peach mixture. Slice and spread butter over mixture. Cut top crust lattice style. Put top crust on. Pinch top and bottom crust together. If desired brush crust with melted butter and sprinkle with sugar. Bake at 400 degrees for 45-5o minutes.