Frosty Pumpkin Pie

Frosty Pumpkin Pie

1 pkg. vanilla instant pudding and pie filling

1 can pumpkin (16 oz.)

1 cup milk

½ tea. ginger

½ tea. cinnamon

½ tea. nutmeg

1 cup cool whip or dream whip, prepared

Graham cracker crust

Combine pie filling mix, pumpkin, milk and spices in a bowl. Mix slowly with electric mixer until just blended, about 1 minute. Fold in whipped topping. Spoon into pie crust and freeze for 4 hours or over night. Let stand at room temperature for 30 minutes before serving. Garnish with whipped topping. 

Pumpkin Pie

Pumpkin Pie

2 eggs, slightly beaten

1 ½ cups solid pack pumpkin

¾ cup sugar

½ tea. salt

1 tea. cinnamon

½ tea. ginger

¼ tea. cloves

1 2/3 cups evaporated milk or light cream

1 9” unbaked pie shell with high fluted edges

Mix filling ingredients in order given.  Pour into pie shell. Bake in preheated 425˚ oven for 15 minutes. Reduce temp to 350˚ and continue baking 45 minutes or until knife inserted into center comes out clean. Cool. Garnish with whipped topping. 

Apple Custard Pie – Kathryn Christensen

Apple Custard Pie – Kathryn Christensen

4 cups unsweetened applesauce

2 cups sugar

½ cup margarine

Dash of salt

6 Tlb (level) flour

4 eggs

If applesauce is already sweetened, add only 1 cup sugar. Mix all together. Whip 4 egg whites. Fold into mixture. Add 1 Tlb. vanilla. Bake in an uncooked pie shell until brown at 350˚ - 400˚ for about 45 minutes. Makes two pies.

Pecan Pie – Grandma Bennie

Pecan Pie – Grandma Bennie

3 eggs, beaten lightly with a whisk

¾ cup dark karo syrup

¾ cup sugar

2 ½ tea. vanilla

3 Tlb butter, melted

Pie Crust:

2 cups flour

1 cup shortening or margarine

Dash of salt

1 Tlb sugar

1 Tlb vinegar

1 Tlb water

Combine eggs and syrup and mix well. Add sugar and mix, stir in vanilla and let stand 5 minutes. Spread pecan halves evenly on pie crust. Add ½ cup chopped pecans to egg mixture and pour into pie crust. Bake at 375˚ for 40 -45 minutes. Reduce heat to 300˚ after 25 minutes. 

Cow Pie

Cow Pie

Graham crackers crumbled

1/3 cup melted margarine

Using the back of a large spoon, press crumb mixture firmly on bottom and side of pie plate. Bake at 375˚ for 8 minutes. Cool

1 large instant chocolate pudding mix 

2 ¾ cup cold milk

Whip until smooth and creamy, scrapping sides of bowl. Pour into pie shell.

Lemonade Pie

Lemonade Pie

2 cans sweetened condensed milk

1 small can lemonade (thawed)

2 large cool whip

1 20 oz. can crushed pineapple (drained)

Crust:

20 graham crackers (crushed)

1 square butter (melted)

¼ cup sugar

Make graham crust for large cookie sheet. Whip all ingredients together. Place on crust, Chill. Save a little crust to sprinkle on top. Use 12 x 17 inch pan. 

Key Lime Pie

Key Lime Pie

8oz. cream cheese, softened

1 14oz. can sweetened condensed milk

1/3 cup lime juice

1 tea. freshly grated lime peel

2 drops green food coloring (optional)

1 cup non –dairy whipped topping

In a large bowl, beat cream cheese and milk. Slowly add juice, peel and food coloring if desired, beating until smooth. Fold in whipped topping. Pour evenly into graham cracker crust. Chill 1 hour or until set. Garnish with additional lime peel and whipped topping if desired.