Pumpkin Mouse Pie

• 1 package vanilla instant pudding
• 3/4 cups cold milk
• 1/2 cup solid packed pumpkin
• 3/4 tsp pumpkin pie spice
• 3.5 cups cool whip
• 1 baked pie shell

Prepare pie filling mix as directed on package with 3/4 cup milk.  Blend in pumpkin, spice and 2 cups whipped topping.  Spoon into pie shell.  Chill at least 4 hours to set.  Top with remaining topping to serve.

Peanut Butter Fudge Ice Cream Pie

Yep. Basically every single word in that title makes me DROOL. haha!!!

• graham cracker pie shell
• 1/2 cup creamy peanut butter
• 1 qt vanilla ice cream (softened but not melted)
• 1/4 cup honey
• 1/2 cup cashews (chopped)
• 6 oz chocolate fudge topping (sold in with the ice cream toppings)

 

In a large bowl, mix peanut butter and honey.  Be careful not to over mix it because the peanut butter will start to stiffen.  Stir this mix into the ice cream.  Mix only  until incorporated.  Then spread half of this mix into the pie shell.  Top with half of the nuts and drizzle with abt 3/4 of the fudge. Then repeat, using up the rest of the ingredients.  Pop in the freezer to let set.  Takes 5-6 hours.

 

source: Nana’s recipe box

Cool n Easy, the Pie

• 1 can eagle brand sweetened condensed milk
• 1 can medium sized mandarin oranges
• 1 medium can pineapple chunks
• 1 large bowl cool whip
• 1/4 cup lemon juice
• 2 graham cracker crust pie shells

Drain and cut up oranges and pineapple.  Mix in milk and lemon juice.  Fold in the cool whip.  Pour into ready made shells and chill until ready to serve.

*this recipe makes TWO pies.

source: Nana’s recipe box

Cinnamon Walnut Raison Pie

• 1/2 cup raisons
• 2 tbsp orange juice
• 1 1/2 cup cold half n half
• 1 package of Vanilla instant pudding
• 2 TBSP light brown sugar
• 1 tsp cinnamon
• 3 1/2 cups cool whip (8 oz bowl)
• 1 cup chopped walnuts
• 1 graham cracker ready made crust

Soak the raisins in orange juice for at least 30 minutes.

In a large mixing bowl combine half n half, pie filling mmix, brown sugar, and cinnamon.  Beat with wire whisk at least 1 minute.  Let stand 5 minutes or until pudding starts to set.  Fold in the whipped topping, walnuts, and raisons.  Spoon into graham crust.  Freeze until firm (about 6 hours)

Let stand 10 minutes before slicing to serve.

Lemonade Stand pie

• 1 can (6 oz) frozen lemonade or pink lemonade concentrate (partially thawed)
• 1 pint vanilla ice cream (abt 2 cups) softened
• 1 small tub COOL WHIP (8 oz)
• 1 graham cracker crust

Beat concentrate in a large bowl on low speed for about 30 seconds.  Gradually spoon in icecream and beat until incorporated.  Fold in the whipped topping until smooth and fluffy.  Don’t stir too much or the whipped topping will not hold its “whip”!  Spoon into pie shell. 

*if the mixture is too wet and not “fluffy” you can put it back in the freezer for a bit.  Not too freeze it, just long enough to make it firm enough to go in your shell pretty.

Freeze the filled shell for at least 4 hours.  Overnight is best.

When your ready to serve, let it set at room temp for about 30 minutes so you can slice it easily.

Garnish with strawberries or orange peel.

 

 

source: Clipping from Nana’s box

Grans Impossible Pie

• 4 eggs
• 1 3/4 cups sugar
• 1/2 cup self rising flour
  
• 2 cups milk
• 1 tsp vanilla
• 1/2 stick butter
• 2 pinches nutmeg
• 7 oz bag of coconut

Preheat to 350 (f)

Mix, pour in a buttered 8x8 dish, bake 30 –45 minutes *until set*.

Let cool. Eat until you pop. :)

*when you take it out of the oven, the center should be a little jiggley but not juicey.

Chocolate Chess Pie

Grannys Recipe

• 2 eggs
• 3 1/2 tbsp cocoa
• 1 1/2 cups sugar
• 1/2 stick butter
• 1 can evaporated milk
• 1 tsp vanilla
• 1/2 cup chopped nuts (optional)
• pinch of salt

Mix ingredients.  Pour into 9 inch pie shell.  Bake at 425 for 5 minutes, lower heat to 350 and bake for 35-40 minutes or until set.  DO NOT OVER BAKE!!!

Perfect Pecan Pie

My recipe is a family hand me down from Old Mrs. Ashley.  Ok I’m sure old isn’t her name, but that is what my Gran called her, so that’s what I have to go with…

[caption id="attachment_16" align="aligncenter" width="300" caption="Pecan Pie"][/caption]

Perfect Pecan Pie

Oct 9, 1946

• 1/2 cup sugar


• 2 eggs (you can use 3, 3 will make it big and fluffy!)


• 2 tbsp Four


• pinch of Salt


• 1 cup Dark Corn Syrup


• 1 cup chopped Pecans


• 1 tbsp Butter


• 2 tbsp heavy Cream


• 1 tsp Vanilla

Preheat oven to 375.
Mix and pour into 9 inch shell
Bake 30-40 minutes or until center is clear