Graham Cracker Crust
Oreo Cookie Crust
Pastry Crust
Vanilla Wafer Crust
Angela's Apple Pie
Ashley's Chocolate Pie
Black Forrest Pie
Buttermilk Pie
Butterscotch Pie
Caramel Pie
Cherry Cheese Pie
Cheese and Pudding Pie
Chocolate Chip Pie
Chocolate Cobbler
Chocolate Covered Peanut Butter Pie
Chocolate Delight Pie
Chocolate Meringue Pie
Chocolate Pecan Pie
Chocolate-Vanilla Pudding Dessert
Cobbler
Cyndi's Apple Cream Pie
Devilish Muddy Pie
Easy Peanut Butter Pie
Fluffy Peanut Butter Pie
Golden Lemon Cheese Pie
Kool Aid Pie
Lemonade Stand Pie
Lemon Ice Box Pie
Lemon Meringue Pie
Minute Cheesecake Pie
Oreo Lasagna
Peanut Candy Pie
Peanut Butter and Chocolate Pudding Pie
Peanut Butter Chocolate Pie
Peggy’s Pecan Pie
Pumpkin Apple Dessert Pizza
Reese's Pie
Shoofly Pie
S'Mores Pie
Strawberry Pizza
Strawberry Pie
Traditional Pumpkin Pie

Graham Cracker Crust
This makes an 8- or 9-inch crust. Use a small piece of plastic wrap around your hand to press the crust into the pie plate - your hand won't get greasy! If you make this for a cheesecake, increase ingredients to 2 cups graham cracker crumbs, 1/3 cup plus 2 tablespoons butter, and 1/3 cup of sugar.

1 1/4 cups graham cracker crumbs
1/3 cup margarine or butter, melted
1/4 cup sugar

Grease your pie plate.

Stir together graham cracker crumbs and sugar, then lightly mix in melted margarine. Press into an 8- or 9-inch pie plate.

Oreo Cookie Crust
This makes an 8- or 9-inch crust. Use a small piece of plastic wrap around your hand to press the crust into the pie plate - your hand won't get greasy! If you make this for a cheesecake, increase ingredients to 30 Oreos and 1/3 cup plus 2 tablespoons butter.

24 (2 cups) Oreos, crushed
1/3 cup margarine or butter, melted

Grease your pie plate.

Lightly mix crushed Oreo cookies and melted margarine. Press into an 8- or 9-inch pie plate.

Pastry Crust
I got this from inspiredtaste.net and it makes two crusts.

2 1/2 cups all-purpose flour
1/2 teaspoon salt
1 tablespoon sugar, optional
1 cup very cold unsalted butter, cut into 1/2-inch cubes (2 sticks) or Crisco
4 to 8 tablespoons ice water

Add 1 1/2 cups flour, salt and sugar (optional) to a medium bowl. Stir 2 to 3 times until combined.

Scatter butter cubes over flour and mix briefly with a fork or spatula to coat the butter with flour.

Cut the butter into the flour, working mixture until the flour has a coarse, mealy texture similar to fresh bread crumbs. About 1 to 2 minutes.

Add remaining 1 cup of flour. Work butter and flour with the pastry blender until flour is evenly distributed. About 20 seconds. (Dough should look crumbly with pea-sized pieces).

Sprinkle ice water over the mixture - start with 4 tablespoons and add from there. Using a rubber spatula, press the dough into itself. The crumbs should begin to form larger clusters. If you pinch some of the dough and it holds together, it’s ready. If the dough falls apart, add 2 to 4 more tablespoons of water and continue to press until dough comes together.

Remove dough from bowl and place in a mound on a clean surface. Work the dough just enough to form a ball. Cut ball in half then form each half into discs. Wrap each disc with plastic wrap and refrigerate at least 1 hour, and up to 2 days. You can also freeze it for up to 3 months (just thaw it overnight in the fridge before using).

After it has chilled, remove one of the dough discs from the refrigerator and let sit at room temperature for 5 minutes.

Grease your pie plate(s).

Lightly flour work surface, top of dough and rolling pin. Then use rolling pin to roll out dough to a 12-inch circle (about 1/8-inch thick). Be sure to check if the dough is sticking to the surface below — add a small amount of flour when necessary.

Check for size by inverting pie dish over dough round. Look for a 1-inch edge around the pie dish. To transfer dough to dish, starting at one end, roll dough around rolling pin then unroll over dish.

Gently press dough down into dish so that it lines the bottom and sides of the dish. (Be careful not to pull or stretch the dough). Then, use a knife or pair of kitchen scissors to trim dough to within 1/2-inch of the edge of the dish.

Fold edge of dough underneath itself so that it creates a thicker, 1/4-inch border that rests on the lip of the dish. Crimp edges. If you want to pre-bake it, preheat oven to 425F.

Poke several holes in crust with a fork, then place on middle rack in oven. Reduce temperature to 400F and bake 20-30 minutes until the crust is golden.

Vanilla Wafer Crust
This makes an 8- or 9-inch crust. Use a small piece of plastic wrap around your hand to press the crust into the pie plate – your hand won't get greasy! If you make this for a cheesecake, increase ingredients to 75 vanilla wafers, 1/3 cup plus 2 tablespoons butter, and 1/3 cup of sugar.

Grease pie plate.

Angela's Apple Pie
Notes: 1) the best pies have the tartest apples, 2) you can modify the spices and their amounts to your taste, and if you have no taste, that ain't my fault, and 3) when baking your pie, line a cookie sheet with tin foil, and bake pie on top of foil to catch any apple pie guts that may bubble out.

A word about crusts: you can put on a top crust, leave your pie naked, or make it "Dutch" by topping it with a streusel topping (Click HERE for this recipe).

1/2 cup sugar
1 cup brown sugar
1 tablespoon ground cinnamon (or more or less)
1/4 teaspoon ground nutmeg
1/8 teaspoon ground ginger
2-3 dashes ground cloves
1/8 teaspoon salt
3 tablespoons flour or corn starch
6 cups thinly sliced Granny Smith apples (I usually cut mine in 3/4" chunks)
1 to 3 teaspoons lemon juice
2 ready-made pie crusts (or just one if you decide to go naked or use a streusel topping)
2 tablespoons Butter
1 egg, beaten badly (only if you do a double crust)

Preheat oven to 350F. Butter 9" pie plate and add pastry crust. Fork sides and bottom and then trim and crimp edges.

Bake crust 7 to 10 minutes, or until it is slightly browned. Remove from oven.

Combine sugars, spices, salt, and corn starch in a mixing bowl. Add apples and lemon juice (the amount of lemon juice depends on how tart your apples are). Toss lightly.

Pour apple mixture into pie crust; dot with butter. Cover a cookie sheet in foil.

For double pie crust: Cover pie with other crust, turn edges under rim of dish to seal. Brush top crust with beaten egg. Cut slits in top to allow for steam to escape during baking.

For Dutch pie: sprinkle streusel topping over apples; make sure butter chunks are evenly distributed.

Place pie onto prepared cookie sheet. Bake for 1 to 2 hours, or until apples are fork-tender. Watch crust/topping and make sure it doesn't get too brown. If it does, tear off a sheet of foil and place this on top of the parts that are cooking too fast. Don't tuck the foil down, just leave it on loose.

When pie is done, remove from heat, cool for 20 minutes, and serve.

Ashley's Chocolate Pie
1/2 cup cocoa, sifted
1/4 cup cornstarch
3 egg yolks, beaten
1 cup sugar
1/4 teaspoon salt
2 cups milk
1 teaspoon vanilla
1 tablespoon butter
1 9" pre-baked pastry pie crust

In a large sauce pan, mix cocoa, cornstarch, sugar, and salt together, then slowly add milk. Turn heat to medium, and add in egg yolks.

Cook until thick, 5 to 10 minutes, whisking it until smooth. Don't stop stirring or leave the pot until it's thick like pudding.

Remove from heat and add in vanilla and butter. Pour into pre-baked pie crust.

Chill and serve with whipped cream.

Black Forrest Pie
1 graham cracker pie crust or chocolate crust
3 1/2 cups low-fat Cool Whip
1 cup milk
1 (4-serving size) package instant chocolate pudding
1 cup cherry pie filling

Put one cup of Cool Whip on crust. Mix together milk and pudding, and fold in half cup of Cool Whip, then spread the pudding mixture on top of Cool Whip. Make indentation on top of pudding mixture and pour on the cherry pie filling. Chill for three hours.

Buttermilk Pie
This is Meme’s recipe.

3 eggs
1 stick (1/2 cup) margarine, softened
2 cups sugar
3 tablespoons flour
1 teaspoon vanilla
1 cup buttermilk
9" pastry crust, unbaked

Preheat oven to 350ºF.

Blend all ingredients (except crust, of course) and then pour into pie crust. Bake 40-45 minutes until set. Chill and serve.

Butterscotch Pie
Serves 6 to 8

3/4 cup brown sugar, firmly packed
5 tablespoons all-purpose Flour
1/2 teaspoon salt
2 cups milk
2 egg yolks, slightly beaten
2 tablespoons butter
1/2 teaspoon vanilla
Prepared 9-inch Pie Crust

In the top pot of a double boiler, start butterscotch by combining brown sugar, flour, and salt. Add the milk slowly, mixing well. Cook over rapidly boiling water until well-thickened, stirring constantly. Cook for about 10 minutes longer, stirring occasionally.

Stir a small amount of the hot milk mixture into the slightly beaten egg yolks, then pour the tempered egg yolks back into the butterscotch while beating vigorously. Cook a minute longer.

Remove the pot from the heat and add butter and vanilla. Stir to combine. Cool a bit, then pour into baked 9-inch pie shell. Refrigerate at least one hour prior to slicing and serving.

Caramel Pie
This is Mommaw's recipe, and everyone loves it!

2 (14-oz.) cans sweetened and condensed milk
1 (9-inch) graham cracker crust
1 (8-oz.) container Cool Whip, thawed
1 (1.4-oz.) English toffee candy bar, coarsely chopped

Pour condensed milk into a one-quart slow cooker. Cook, covered, 6-7 hours or until mixture is the color of peanut butter, stirring with a wire whisk every 30 minutes. Pour into piecrust and cool. Spread Cool Whip over the top of pie and sprinkle with chopped candy bar. Cover and chill.

Cherry Cheese Pie
14 oz. can condensed milk
8 oz. cream cheese
1/2 cup real lemon juice
1 teaspoon vanilla extract
Graham cracker crust
1 can of cherry pie filling

In a medium bowl, beat cream cheese until light and fluffy. Add milk and blend. Stir in vanilla and lemon juice. Pour into crust. Chill 3 hours or until firm. Add cherries.

Cheese and Chocolate Pudding Pie
What a nasty sounding name this pie has! It makes me think of a cheddar cheese and chocolate pudding pie. Eww. This really tastes yummy and is easy to make. Trust me.

1 (11-oz.) package 'no bake' cheesecake
1/3 cup butter or margarine, melted
3 tablespoons sugar
2 3/4 cups cold milk
1 (4 serving size) package instant chocolate pudding
1 cup heavy cream, whupped to soft peaks

Prepare crust according to package instructions in the 9-inch pie plate using butter and sugar. Prepare cheesecake filling according to package using 1 and 1/2 cups milk. Spread mixture into crust.

Prepare pudding mix according to package using 1 and 1/4 cups milk; fold in whipped cream. Spread pudding mixture over cheesecake filling. Refrigerate.

Chocolate Chip Pie
My Meme used to make this pie all the time when I was growing up. Now, I make this pie for my younguns.

1 8-inch chocolate or graham cracker crust
1 (12-oz.) container Cool Whip, thawed
6 Solid Milk Chocolate candy bars

Chop 5 of the 6 candy bars finely. Fold the chopped candy bars into the Cool Whip. Spoon this mixture into the crust. Break the remaining candy bar up into individual pieces and put this on top of the pie. Freeze. Remove from freezer a half of an hour before serving.

Chocolate Covered Peanut Butter Pie
1 1/2 cups crushed chocolate cookies
1 cup peanut butter, in all
1/4 pound cream cheese
3/4 cup powdered sugar
2 tablespoons milk
2 tablespoons chopped peanuts
2 3/4 cups heavy cream, in all
6 oz. Semi-sweet chocolate, chopped

Preheat oven to 350F.

In a mixing bowl (what else?), combine the cookie crust with 1/4 cup of the peanut butter. Combine the mixture thoroughly and press into a 9-inch spring form pan. Bake the crust for 8 to 10 minutes. Using an electric mixer, whip the cream cheese and sugar until smooth. Add the remaining peanut butter, milk and nuts and whip for 1 minute.

Put the peanut butter mixture into a mixing bowl (again, what else?) and whip 2 cups of the heavy cream; fold into the peanut butter mixture.

Pour the filling into the prepared crust and refrigerate for 2 hours or until the pie is set.

In a saucepan, over medium heat, melt the chocolate with the remaining cream, stirring constantly, until the chocolate is completely melted. Remove from heat and cool for 2 minutes, stirring constantly.

Remove the pie from the spring form pan and place on a wire rack over a baking sheet lined with parchment paper.

Pour the chocolate topping over the pie, covering the top and sides completely. Refrigerate the pie for 2 hours or until the chocolate coating is set. Oh baby.

Chocolate Cobbler
I found this recipe on YouTube and tweaked it. Lord have mercy. Serve with ice cream!

1 stick butter, melted
1 1/2 cups self-rising flour
1 1/4 cups sugar
2 tablespoons cocoa
3/4 cup milk
2 teaspoons vanilla

Topping
1 1/2 cups sugar
1/2 cup cocoa
2 1/4 cups boiling water

Preheat oven to 350F.

Mix together flour, sugar, and cocoa. Stir in milk and vanilla.

Pour melted butter into 9x13" pan, then pour batter evenly over melted butter in pan. DO NOT STIR!

Topping: stir together sugar and cocoa. Sprinkle topping over top of batter evenly and DO NOT STIR!

SLOWLY pour boiling water over topping mix and DO NOT STIR!

Let this sit for about 3-5 minutes to absorb.

Bake for 30 minutes. Let cool for 10 minutes before serving. The "gravy" thickens as it cools.

Chocolate Delight Pie
Wow, talk about sinful. I got this recipe from clipping coupons and it is sooooo chocolatey. (It'a the quick fix for those cravings!)

2 packages (4 oz. Each) Baker's German Sweet Chocolate
1/2 cup milk
1 (8-oz.) package cream cheese, softened
1 (8-oz.) container Cool Whip
Chocolate cookie crust

Heat all but 3 squares of the chocolate with 1/4 cup of the milk in a heavy saucepan over very low heat. Beat in cream cheese, sugar and remaining milk. Gently stir in Cool Whip until smooth. Spoon into crust. Freeze until firm.

Before serving, remove from freezer and let stand 30 minutes at room temperature until pie can be cut easily. Melt remaining chocolate (as above) and drizzle over pie to garnish.

Chocolate Meringue Pie
1 deep dish pie crust
1 cup water
1 cup evaporated milk
1 cup sugar
4 tablespoons cocoa
3 tablespoons corn starch
4 eggs, separated
2 tablespoons butter
1 teaspoon vanilla

Preheat oven to 375F. Prick pie crust with fork and bake for 10 minutes or until golden brown.

In a medium sauce pan, combine sugar, cocoa, and corn starch. Add evaporated milk, water and egg yolks; whisk well.

Cook over medium heat until thick and creamy. Remove from heat and whisk in butter and vanilla.

If using a meringue, reduce oven temp to 350F, make meringue, and top pie. Bake pie 20-25 minutes until golden brown.

If you're not using a meringue, just cool the pie in fridge and serve.

Chocolate Pecan Pie
3 eggs slightly beaten
1 cup light OR dark corn syrup
4 squares semi-sweet chocolate, melted and cooled
1/3 cup sugar
2 tablespoons butter, melted
1 teaspoon vanilla
1 1/2 cups pecan halves
1 unbaked 9-inch pastry pie shell

Preheat oven to 350F.

In a large bowl (what? Not a mixing bowl?), stir in eggs, chocolate, corn syrup, sugar, butter and vanilla until well blended. Stir in pecans. Pour into pastry shell. Bake 50 to 60 minutes or until knife inserted halfway between center and edge comes out clean. Cool on wire rack. Explain to your company that Norman Bates (from Psycho) helped you make your pie and that's why all the knife marks are in it.

Chocolate-Vanilla Pudding Dessert
This recipe was given to me by a lady I met in Tampa, Florida.

Crust:
1 cup flour
1 stick butter or margarine
1 cup broken pecans or walnuts

Filling:
8 oz. cream cheese, softened
1 (8-oz.) container Cool Whip
1 cup powdered sugar
1 (4-serving size) package instant chocolate pudding
1 (4-serving size) package instant vanilla pudding
3 cups milk

Preheat oven to 350F.

Prepare crust by combining all ingredients and pressing into a 9x13-inch pan. Bake for 20 minutes. Let cool for 15 minutes.

Mix cream cheese, half of Cool Whip, and powdered sugar. Spread cream cheese mixture over cooled crust.

Mix chocolate and vanilla puddings with the milk (don't cook it!) and spread over cheese layer. Cover with the rest of the Cool Whip. Refrigerate.

Cobbler
This is the perfect thing for a summer picnic when the fruit is fresh and the ice cream is cold. You can use peaches, blackberries, raspberries, cherries, strawberries, apples, or blueberries.

2 1/4 tablespoons cornstarch
1 tablespoon water
6 cups sliced fresh fruit
1 1/2 tablespoons butter
3/4 cup brown sugar
1 to 2 tablespoons of lemon juice

Preheat oven to 350º and grease 9x13-inch baking dish. Add sugar to fruit. Taste the fruit and add lemon juice *until you get a good balance of sweet and tart. (*I keep the fruit on the tart side because when baked with the sweet batter, the flavor is amazing!)

Mix cornstarch and water together and stir into fruit; pour this into prepared dish.

Batter Topping:
1 1/2 cups self-rising flour
1/2 cup milk (or water)
1 cup sugar
1/4 cup butter or margarine, melted
1 egg, slightly beaten
1-2 tablespoons sugar (for sprinkling on top)
1/4 teaspoon salt

Combine all the ingredients - except the 1-2 tablespoons sugar - and mix until batter is smooth. Drop by spoonful onto fruit mixture, spreading evenly. (It will spread over the fruit while baking.) Sprinkle with the sugar. Bake at 350° for 30 to 40 minutes, until topping is golden brown.

Cyndi's Apple Cream Pie
Cyndi says, "Use your favorite pie crust recipe for the crust - you can make it as a single or double crust pie; my favorite is double."

Filling:
5-7 apples - peeled and cut up
3 tablespoons flour
1/8 teaspoon salt
1 cup thick cream
3/4 cup sugar

Mix together the flour, sugar, salt, and cream. Arrange cut apples in pastry shell. Pour cream mixture over apples.

Topping:
Mix together 1/4 cup sugar with 3/4 teaspoon ground cinnamon and sprinkle over the apple/cream mixture. At this point, you can leave it topless and put it in the oven or you can add a top crust first. Bake at 425 degrees for 10 minutes and then turn the heat down to 350 and bake for 1/2 hour or until the apples are soft. Warning: you will want to place this on a cookie sheet or something to protect your oven from drips - the pie often tends to bubble over! Also: if you prefer, you can substitute some brown sugar for the white sugar.

Devilish Muddy Pie
8- or 9-inch Chocolate Crust (either use a pre-made or crush 24 (2 cups) Oreos then mix with 1/3 cup of melted butter and press into an 8- or 9-inch pie plate)
1 pint chocolate ice cream
1 pint coffee ice cream (or vanilla, or chocolate chip cookie dough ice cream, if you prefer)
1/2 to 3/4 cup of chocolate fudge topping
3/4 cup crushed Oreo cookies
1 8-oz container Cool Whip Lite (or whatever kind of Cool Whip you have)
1 packet powdered hot cocoa mix (or 1/4 cup if you're measuring)

Soften both pints of ice cream. Spread chocolate ice cream onto crust. With a spoon dig some rows in the chocolate ice cream and fill them with the fudge topping. Pop this into the freezer while you do the next step.

Mix coffee ice cream with ½ cup of crushed Oreos, spread it over the top of the pie, and place pie back in freezer.

Fold cocoa mix into Cool Whip and then spread it evenly over pie. Sprinkle remaining 1/4 cup of Oreo cookies over the top. Put some foil or plastic wrap over the pie and freeze for 3 or so hours. Yum!

Easy Peanut Butter Pie
This is really fast and easy to make. It's just the thing to whip together and give to the plumber as an "extra" thank you for stopping your toilet from running constantly. Well, it worked for me.

1/4 cup peanut butter (either crunchy or creamy)
2 cups milk
1 (4 serving size) package instant chocolate pudding mix
Graham cracker crust

Beat peanut butter and 1/4 cup of the milk until smooth. Slowly add remaining milk. Add pudding mix. Pour into graham cracker crust and refrigerate.

Fluffy Peanut Butter Pie
This is so wonderful! *Try making a brownie crust! Prepare the brownies as directed on package, but reserve about 1/3 of the batter to use as a crust. Bake and freeze your brownies for later. Pour the reserved batter in your pie pan and bake until fork comes out clean (about 10 to 15 minutes).

1 (8-oz.) package cream cheese, softened
1 cup sifted powdered sugar
1/2 cup creamy peanut butter
1/2 cup skim milk
1 (8-oz.) carton Cool Whip, thawed
1 8- or 9" graham cracker crust (or Oreo cookie crust) -OR- *Brownie mix (as described above)
Garnish with crushed Chocolate sandwich cookies, if desired

Beat cream cheese at medium speed with an electric mixer until smooth; add sugar and peanut butter, beating well. Gradually add milk, beating until smooth.

Fold in Cool Whip and spoon into/onto *crust. Sprinkle with remaining chopped peanuts and/or crushed cookies; place in freezer until firm.

Golden Lemon Cheese Pie
Call me crazy, but the name of this pie reminds me of a processed cheese pie covered with gold spray painted elbow macaroni. I haven't made this yet, but I probably will when I get bored.

Filling:
1 9-inch graham cracker crumb crust or baked pastry shell
1 (8-oz.) package cream cheese, softened
1 (14-oz.) can Sweetened and Condensed Milk
1/3 cup lemon juice
1 teaspoon vanilla extract

In a mixer bowl, beat cheese until fluffy. Gradually beat in Sweetened and Condensed Milk until smooth. Stir in lemon juice and vanilla. Pour into crust. Top with topping. Chill 3 hours and refrigerate leftovers.

Topping:
1/3 cup sugar
2 1/2 teaspoons cornstarch
1/2 cup water
1/4 cup lemon juice
1 egg yolk
1 tablespoon margarine

In a saucepan, combine sugar and cornstarch. Add water, lemon juice, and egg yolk; mix well. Over medium heat, cook and stir until thickened. Remove from heat; stir in margarine until melted.

Kool Aid Pie
Ashley's recipe.

1 9" graham cracker crust
1 packet unsweetened kool aid drink mix
8 oz. container cool whip
1 14oz can of sweetened condensed milk

Mix together kool aid mix and condensed milk. Fold in cool whip and spoon into crust. Chill at least two hours before serving.

Lemonade Stand Pie
1 (6-oz.) can frozen lemonade concentrate, partially thawed
1 pint vanilla ice cream (2 cups), softened
1 (8-oz.) carton Cool Whip, thawed
1 graham cracker crust

Beat concentrate in large mixer bowl with electric mixer on low speed about 30 seconds. Gradually spoon in ice cream; beat until well blended. Gently stir in Cool Whip until smooth. If necessary, freeze until mixture will mound. Spoon into crust.

Chill 4 hours or overnight until firm. Let stand at room temperature 30 minutes or until pie can be cut easily. Store leftover pie (if any!) in freezer.

Lemon Ice Box Pie
This is the number one favorite pie of my family! My mother-in-law, Gen gave the recipe to me. Don't be afraid to use the low fat Eagle Brand milk; it'll be our little secret! : Also, please use fresh lemon juice... this is much better when you do. Note: you can leave off the meringue. The raw egg in the filling is "cooked" by the acid in the lemon juice, so you don't have to bake this pie (unless you put on a meringue).

Crust:
1 1/4 cups graham cracker crumbs
1/3 cup margarine or butter, melted
1/4 cup sugar

Filling:
3 eggs, separated
1/4 teaspoon cream of tartar
1 can Eagle Brand sweetened and condensed milk
1/2 cup lemon juice (juice of 3 lemons or so)
1/4 teaspoon lemon zest (that's grated lemon rind for you rednecks out there), optional
6 tablespoons sugar

Preheat oven to 350F.

For crust: Stir together graham cracker crumbs and sugar, then lightly mix in melted margarine. Press into 8- or 9-inch pie plate.

For filling: Gradually stir lemon juice and lemon zest into Eagle Brand milk. Beat in egg yolks, one at a time. Pour into crust.

Beat egg whites with cream of tartar until frothy. Gradually beat in 6 tablespoons of sugar. Continue to beat until stiff peaks form. Cover pie with egg white mixture and bake around 15 - 20 minutes, or until meringue is golden brown. Completely cool in fridge before serving.

Lemon Meringue Pie
Filling:
4 large eggs yolks
3 large eggs
1 cup granulated sugar
3/4 cup fresh lemon juice
2 tablespoons cornstarch
1/2 cup (1 stick) chilled butter/margarine, cut into small pieces

Meringue:
4 large egg whites
1/4 teaspoon cornstarch
1/4 teaspoon cream of tartar
1/2 cup superfine sugar (what? I'm sure regular old granulated will do just fine)
1 teaspoon vanilla extract

Preheat oven to 350F.

To prepare filling, in top of a double boiler, whisk together egg yolks, eggs, sugar, lemon juice, and cornstarch. Place over simmering water. Cook over medium heat, stirring constantly, until thick enough to coat the back of a spoon. Do not the let mixture boil. Remove mixture from over water. Pour into crust.

For meringue, beat egg whites at medium speed until foamy. Beat in cornstarch and cream of tartar until soft peaks form. Gradually, beat in sugar and vanilla at high speed until stiff, but not dry, peaks form. Spoon meringue onto crust (making sure that the meringue goes all the way to the crust to prevent the filling from seeping out), bake pie until meringue is golden, 12 to 15 minutes (but I'd go for more like 20 minutes).

Minute Cheesecake Pie
This is the fastest dessert recipe. This can be whipped up in 3 to 5 minutes and it is very light.

1 (8-oz.) package cream cheese, softened
1/3 cup sugar
2 teaspoons vanilla
1 cup sour cream
1 (8-oz.) container Cool Whip
1 graham cracker crust
3 tablespoons lemon juice, optional

Cream sugar and cream cheese. Add sour cream, vanilla, and lemon juice (if desired). Fold in Cool Whip. Spoon it into crust and refrigerate it.

Oreo Lasagna
This is Jake's recipe

Crush oreos. Mix crushed oreos with melted butter.

In a separate bowl, mix cream cheese and cool whip.

Put all of crushed oreo mixture on bottom of 9x13" pan. Spoon half of cool whip mixture on top of oreo mixture.

Whisk together pudding mixes and milk, then pour on top of cool whip mixture. Spoon remaining cool whip mixture on top of pudding and then sprinkle chocolate chips on top. Refrigerate at least 2 hours before serving.

Peanut Candy Pie
Talk about rich! Traci gave me this sinful recipe. Make this when you want to add about three inches to your thighs!

9-inch chocolate crust
8 oz. cream cheese, softened
1 (14-oz.) can Sweetened and Condensed Milk
1 cup crunchy peanut butter
1 teaspoon vanilla
2 Reese’s cups, chopped coarsely
1 cup (1/2 pint) whipping cream, whipped
Fudge topping

Whip cream cheese until fluffy. Gradually beat in Sweetened and Condensed milk, then peanut butter, and vanilla until smooth. Stir in candy. Fold in whipped cream, then pour into crust. Freeze until firm.

Remove from freezer ten minutes before serving. Top with fudge crap.

Peanut Butter and Chocolate Pudding Pie
From Collard Valley Cooks

1 cup chopped roasted peanuts
1 cup all-purpose flour
1/2 cup butter, softened
1/3 cup peanut butter
1 (8oz) pkg cream cheese, softened
1 cup powdered sugar, sifted
1 (16oz) container Cool Whip
2 3/4 cups milk
1 (3oz) vanilla instant pudding mix
1 (3oz) chocolate instant pudding mix
1/2 of plain chocolate candy bar, shaved into curls

Preheat oven to 350F.

Blend flour and butter together. Stir in 2/3 cup chopped peanuts and pat into 9" pan. Bake for 20 minutes, then completely cool.

Cream together peanut butter and cream cheese. Stir in powdered sugar and mix well. Fold in half of Cool Whip and spread over crust.

Mix together milk and pudding mixes, then pour over peanut butter mixture.

Top with remaining half of Cool Whip. Garnish with chocolate curls and remaining 1/3 cup of chopped peanuts. Refrigerate at least 2-4 hours.

Peanut Butter Chocolate Pie
1 package (6 oz.) peanut butter cups
1 cup cold milk
1 package (3.9 oz.) instant chocolate pudding mix
1 carton (8 oz.) frozen whipped topping, thawed
1 chocolate crumb crust (8 inches)

Cut four peanut butter cups in half: coarsely chop remaining cups and set aside. In a large bowl, whisk milk and pudding mix for 2 minutes. Fold in whipped topping until blended. Fold in chopped peanut butter cups. Spoon onto crust. Arrange halved peanut butter cups on top. Refrigerate for at least 15 minutes before cutting.

Yield: 8 servings

Peggy’s Pecan Pie
1 cup white corn syrup
1 cup dark brown sugar
1/3 teaspoon salt
1/3 cup melted butter or margarine
1 teaspoon vanilla
3 whole eggs, slightly beaten
1 heaping cup pecan halves
9-inch pastry pie crust, unbaked

Preheat oven to 350. Mix together syrup, sugar, salt, butter, and vanilla; add eggs.

Pour into unbaked pie crust. Sprinkle pecans over the filling (or on top).

Bake until tester inserted into middle of pie comes out clean, about 45 to 55 minutes.

Pumpkin Apple Dessert Pizza
This makes about 12 servings. NOTE: Recipe may be made in 13 x 9-inch baking pan. Bake crust at 350º for 15 to 17 minutes; 9 to 11 minutes with apple topping.

1 package (18 oz.) refrigerated Sugar Cookie Dough
1 cup canned pumpkin
3 oz. cream cheese, softened
3 tablespoons granulated sugar, divided
1/2 teaspoon ground cinnamon
1 cup (1 small) peeled, cored and thinly sliced green apple
1/3 cup chopped walnuts
1 to 2 tablespoons caramel flavored ice cream topping

Preheat oven to 350º and grease 12-inch pizza pan.

Freeze cookie dough for 30 minutes; slice into 1/4-inch thick pieces (about 32). Place slices, edges touching, on prepared pizza pan. Bake for 12 to 15 minutes or until golden brown. Remove from oven; prick with fork. Cool on pan on wire rack.

Combine pumpkin, cream cheese, 2 tablespoons sugar and cinnamon in small mixer bowl; mix until smooth. Spread over pizza crust to 3/4 inch from edge. Mix apple slices with remaining sugar and dash cinnamon in small bowl; place on pizza. Sprinkle with nuts. Bake for 7 to 9 minutes; remove from oven. Drizzle with caramel topping. Cut into wedges; serve warm.

Reese's Pie
Jake's Recipe

2 cups Reese's cups, chopped
8 oz container whipped cream cheese, softened
8 oz container cool whip
1 cup powdered sugar
½ cup peanut butter
Graham cracker or chocolate cookie crust

Beat cream cheese until fluffy, then stir in peanut butter. Next, mix in powdered sugar.

Fold in cool whip, then stir in 1½ cups of chopped Reese's. Sprinkle the remaining ½ cup of chopped Reese's cups on top as garnish. Chill at least 2 hours before serving.

Shoofly Pie
Shoofly Pie is of Pennsylvania Dutch Tradition (Amish) and is usually eaten as a breakfast cake. It is sort of like a pecan pie, but without the pecans. This recipe makes 2 pies.

2 cups flour
1 1/2 cups brown sugar
1/4 teaspoon salt
4 tablespoons butter or margarine
2 beaten eggs
2 cups molasses
1 1/2 cups hot water (not boiling)
2 teaspoons soda
1/2 cup hot water
2 unbaked pastry shells

Preheat oven to 450F. Mix together first 4 ingredients until crumbly. Take out about 2 cups of crumbs for top of pies. To the remainder of crumbs, add the eggs, molasses, and 1 1/2 cups of hot water. Mix well.

Dissolve the soda in the 1/2 cup of hot water and add to mixture. Pour in 2 unbaked pie shells and top with reserved crumbs. Bake for ten minutes, then reduce heat to 375F and bake for another 30 minutes or until top is dry.

Strawberry Pizza
This is from Traci's files and tastes GREAT!

Crust:
1 1/2 cups all-purpose flour
1 cup margarine
1/4 cup brown sugar
1/2 cup chopped pecans

Filling:
1 (8-oz.) package cream cheese, softened
1 (8-oz.) carton Cool Whip, thawed
3/4 cup powdered sugar

Topping:
1 (3-oz.) package strawberry gelatin
1 cup water
4 cups sliced strawberries
Dash salt
4 tablespoons cornstarch
1/2 cup sugar

Preheat oven to 400F.

For crust, mix all ingredients; spread on pizza pan; bake for 15 minutes; cool.

For filling, mix cream cheese and powdered sugar; fold in whipped topping; spread over cooled crust.

For topping, mix gelatin, sugar, salt and 1/2 cup water; dissolve cornstarch in other 1/2 cup water; stir into gelatin mixture; cook until thickened; add strawberries; cool. Spread on top of cream cheese mixture; chill well.

S'Mores Pie
Crust
2 cups graham cracker crumbs
½ cup butter, melted

Filling
¾ cup heavy cream
¾ cup milk
12 ounces milk chocolate chips
½ tsp vanilla
Pinch of salt
2 eggs whisked
20-30 Large marshmallows

Preheat oven to 325F.

Stir together graham crackers with butter and press into a greased 9" pie pan.

In a medium saucepan, whisk together cream and milk. Warm over medium low heat. Add in chocolate and stir until chocolate has been completely melted and is smooth. Slowly add in vanilla and whisked eggs, and whisk until smooth.

Pour chocolate filling into baked pie crust. Bake for 15-20 minutes, or until chocolate filling is set and does not jiggle when shook. Remove from oven.

Cut marshmallows in half and place flat side down on top of pie until covered.

Lower oven rack to the middle position and set oven to the lowest broil setting. Place pie on the rack and lightly toast the marshmallows. Remove the second you see brown!

Chill for a couple of hours or can be served slightly warm

Strawberry Pie
This old fashioned pie is great for barbecues!

1 quart strawberries, hulled and sliced
1 cup sugar
1/2 cup water
3 tablespoons cornstarch
1 baked pastry pie shell
Whipped cream

Mash 1/2 cup of the strawberries and mix with cornstarch, sugar, and water; boil for 2 minutes or until thickened. Place remaining berries in crust. Remove strawberry mixture from heat and pour over berries in the shell. Chill and serve with whipped cream.

Traditional Pumpkin Pie
Try the Streusel Topping on this pie.

1 (9-inch) unbaked pastry shell
1 (16-oz.) can pumpkin (about 2 cups)
1 (14-oz.) can sweetened condensed milk
2 eggs
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon salt

Preheat oven 425F.

In a large mixer bowl, combine all ingredients except pastry shell (duh); mix well. Pour into prepared pastry shell. Bake 15 minutes, then reduce temperature to 350F; continue baking 35 to 40 minutes or until knife inserted one inch from edge comes out clean. Cool and refrigerate leftovers.

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