Triple-Layer Pumpkin Spice Pie

Prep: 20 min | Total: 1 hour 20 minutes

INGREDIENTS:
2 cups cold milk

2 pkgs (4 serving) JELL-O Pumpkin Spice Flavor Instant Pudding

1/4 tsp ground cinnamon

1 tub (8 oz) cool whip - thawed

1 Graham pie crust (6 oz)

1/2 cup pecan halves

1 Tbsp honey

BEAT: milk, pudding mix and cinnamon with wire whisk until well blended. Spread 1 1/2 cups onto bottom of crust.

ADD: 1 1/2 cups of the whipped topping to remaining pudding mixture; stir gently. Spoon over layer in crust; top with remaining whipped topping.

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

Snickerdoodle Pie

Prep: 40 min.
Bake: 45 min.
Cool: 30 min.

ingredients

• 1 Recipe Single-Crust Pie Pastry, see recipe, or 1 rolled refrigerated unbaked piecrust (1/2 of a 15-oz. pkg.)
• 1 Tbsp. raw sugar or coarse sugar
• 1/2 plus 1/4 tsp. ground cinnamon, divided
• 2 tsp. butter, melted
• 1/2 cup packed brown sugar
• 1/4 cup butter
• 3 Tbsp. water
• 2 Tbsp. light-colored corn syrup
• 1/2 plus 1 tsp. vanilla, divided
• 1/4 cup butter, softened
• 1/2 cup granulated sugar
• 1/4 cup powdered sugar
• 1 tsp. baking powder
• 1/2 tsp. salt
• 1/4 tsp. cream of tartar
• 1 egg
• 1/2 cup milk
• 1-1/4 cups all-purpose flour

directions

1. Preheat oven to 350 degrees F. Prepare pastry and line 9-inch pie plate. In bowl combine raw sugar and 1/2 tsp. cinnamon. Brush melted butter over crust. Sprinkle with 1 tsp. of cinnamon-sugar mixture. Set aside.

2. For syrup, in saucepan combine brown sugar, 1/4 cup butter, the water, corn syrup, and 1/4 tsp. cinnamon. Heat to boiling over medium heat, stirring to dissolve sugar. Boil gently for 2 minutes. Remove from heat. Stir in 1/2 tsp. vanilla. Set aside.

3. In mixing bowl beat 1/4 cup softened butter with electric mixer on medium speed for 30 seconds. Beat in granulated sugar, powdered sugar, baking powder, salt, and cream of tartar until well combined. Beat in egg and 1 tsp. vanilla. Gradually beat in milk until combined. Beat in flour. Spread evenly in crust-lined pie plate.

4. Slow pour syrup over the filling in pie plate. Sprinkle with remaining cinnamon-sugar mixture. Cover edges of pie with foil.

5. Bake pie 25 minutes; carefully remove foil. Bake about 20 minutes more or until top is puffed and golden brown, and a toothpick inserted near center comes out clean. Cool 30 minutes on wire rack. Serve warm. Makes 10 servings.

nutrition facts

• Calories385,
• Total Fat (g)17,
• Saturated Fat (g)8,
• Cholesterol (mg)49,
• Sodium (mg)289,
• Carbohydrate (g)53,
• Fiber (g)1,
• Protein (g)4,
• Calcium (DV%)4,
• Iron (DV%)9,
• Percent Daily Values are based on a 2,000 calorie diet

Maple-Nut Pie

ingredients

• 1 Recipe Single-Crust Pie Pastry, see recipe or 1 rolled refrigerated unbaked piecrust (1/2 of a 15-oz. pkg.)
• 1-1/2 cups pure maple syrup
• 3 eggs
• 6 Tbsp. butter, softened
• 1/3 cup granulated sugar
• 1/4 cup packed brown sugar
• 2 cups coarsely chopped walnuts, toasted
• 1 Tbsp. vanilla
• 2 Tbsp. light rum (optional)
• 1/4 tsp. freshly ground nutmeg
• Rum raisin or vanilla ice cream

directions

1. Preheat oven to 450 degrees F. Prepare pastry and line 9-inch pie plate. Prick bottom and sides of pastry with fork. Line pastry with double thickness of foil. Bake 8 minutes. Remove foil. Bake 5 minutes more or until crust is lightly browned cool. Reduce oven to 350 degrees F.
2. In saucepan bring maple syrup to boiling. Reduce heat. Simmer, uncovered, for 10 to 12 minutes or until reduced to 1 cup.
3. In medium bowl beat eggs with electric mixer on medium to high speed until thick and lemon colored, about 5 minutes.
4. In large bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add granulated and brown sugar; beat to combine. Beat in reduced syrup and eggs. Fold in walnuts, vanilla, rum, and nutmeg. Pour into prebaked crust.
5. Bake pie on baking sheet in lower third of oven 35 minutes or until set around edges; cool. Serve with ice cream. Makes 10 servings.

Easy Chocolate Tofu Pie

Ingredients

• 1 pound silken tofu
• 1/2 cup unsweetened cocoa powder
• 1 cup white sugar
• 1 tablespoon vanilla extract
• 1/2 teaspoon cider vinegar
• 1 (9 inch) prepared graham cracker crust

Directions

1. Preheat oven to 375 degrees F (190 degrees C).
2. Blend tofu with an electric mixer or in a food processor until smooth. Blend in cocoa, sugar, vanilla and vinegar. Pour into prepared crust.
3. Bake in preheated oven for 25 minutes.
4. Refrigerate for 1 hour before serving.

Nutritional Information

Easy Key Lime Pie

Ingredients

• 5 egg yolks, beaten
• 1 (14 ounce) can sweetened condensed milk
• 1/2 cup key lime juice
• 1 (9 inch) prepared graham cracker crust

Directions

1. Preheat oven to 375 degrees F (190 degrees C).
2. Combine the egg yolks, sweetened condensed milk and lime juice. Mix well. Pour into unbaked graham cracker shell.
3. Bake in preheated oven for 15 minutes. Allow to cool. Top with whipped topping and garnish with lime slices if desired.

Lemon Meringue Pie

Ingredients

• 1 cup white sugar
• 2 tablespoons all-purpose flour
• 3 tablespoons cornstarch
• 1/4 teaspoon salt
• 1 1/2 cups water
• 2 lemons, juiced and zested
• 2 tablespoons butter
• 4 egg yolks, beaten
• 1 (9 inch) pie crust, baked
• 4 egg whites
• 6 tablespoons white sugar

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. To Make Lemon Filling: In a medium saucepan, whisk together 1 cup sugar, flour, cornstarch, and salt. Stir in water, lemon juice and lemon zest. Cook over medium-high heat, stirring frequently, until mixture comes to a boil. Stir in butter. Place egg yolks in a small bowl and gradually whisk in 1/2 cup of hot sugar mixture. Whisk egg yolk mixture back into remaining sugar mixture. Bring to a boil and continue to cook while stirring constantly until thick. Remove from heat. Pour filling into baked pastry shell.
3. To Make Meringue: In a large glass or metal bowl, whip egg whites until foamy. Add sugar gradually, and continue to whip until stiff peaks form. Spread meringue over pie, sealing the edges at the crust.
4. Bake in preheated oven for 10 minutes, or until meringue is golden brown.