EASY Butterfinger Pie

6 (2 1/8 ounce) butterfinger candy bars, crushed
1 (8 ounce) package cream cheese
1 (12 ounce) carton Cool Whip
1 graham cracker crust
Directions:

1 Mix first three ingredients together.
2 Put it in pie crust.
3 Chill.

Snickerdoodle Pie w/cream cheese glaze

Single crust Pie crust (I used one of the rolled kind you find in the biscuit section of the supermarket) OR make your own..which ever you prefer.

Cinnamon sugar (2Tbsp. sugar + 2 tsp. cinnamon combined) DIVIDED into 2 equal amounts

2 Tbsp melted butter
1/4 cup butter
1/2 cup light brown sugar
3 Tbsp water
another 1/4 tsp cinnamon
2 Tbsp light corn syrup
2 tsp vanilla (divided)
1/4 cup softened butter
1/2 cup granulated sugar
1/4 cup powdered sugar
1 tsp baking powder
1/2 tsp salt
1/4 tsp cream of tarter
1/2 cup milk
1 1/2 cups flour

Cream Cheese Glaze
3 ounces cream cheese, softened
3 tablespoons powdered sugar
2 tablespoons milk
(you can adjust amounts based on the consistency you prefer)


In bowl mix all ingredients together and spoon over baked pie.

Preheat oven to 350°

Prepare pie crust and line 9-inch pie plate.

Brush 2 Tbsp melted butter over crust.

Sprinkle with 1 portion of cinnamon sugar (1 Tbsp sugar + 1 tsp cinnamon)

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 tsp. vanilla. Set aside.

In mixing bowl beat 1/4 cup softened butter with 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 the other teaspoon of vanilla. Gradually beat in milk until combined. Beat in flour. Spread evenly in crust-lined pie plate.

Slow pour syrup over the filling in pie plate. Sprinkle with remaining cinnamon-sugar mixture (1 Tbsp + 1 tsp) Cover edges of pie with foil.

Bake pie 20 minutes; carefully remove foil.

Bake about 15 - 20 minutes more or until top is puffed and golden brown, and a toothpick inserted 2" from edge comes out clean.

Do not over cook!

When pie is cooled drizzle you glaze over the top, or if you prefer leave the glaze off and serve with vanilla ice cream.

Chicken Pot Pie

Ingredients
1 pound skinless, boneless chicken breast halves - cubed
1 cup sliced carrots
1 cup frozen green peas
1/2 cup sliced celery
1/3 cup butter
1/3 cup chopped onion
1/3 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon celery seed
1 3/4 cups chicken broth
2/3 cup milk

2 (9 inch) unbaked pie crusts
Directions
1.Preheat oven to 425 degrees F (220 degrees C.)
2.In a saucepan, combine chicken, carrots, peas, and celery. Add water to cover and boil for 15 minutes. Remove from heat, drain and set aside.
3.In the saucepan over medium heat, cook onions in butter until soft and translucent. Stir in flour, salt, pepper, and celery seed. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat and set aside.
4.Place the chicken mixture in bottom pie crust. Pour hot liquid mixture over. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape.
5.Bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.

Easy Ice Cream Pie

Ingredients
1 1/2 cups finely crushed graham crackers or chocolate wafers
5 tablespoons butter (melted)
1 quart pistachio or mint chip ice cream
1/2 cup hot fudge sauce
red and green candies

Instructions
Place 1 1/2 cups finely crushed graham crackers or chocolate wafers into a 9-inch pie pan.

Stir in 5 tablespoons of melted butter, then press the mixture into the bottom and sides of the pan.

Freeze for 30 minutes.

Fill with 1 quart pistachio or mint chocolate chip ice cream, layer on 1/2 cup hot fudge sauce, top with 2 cups whipped cream, and sprinkle with red and green candies.

Freeze before slicing and serving

Chocolate Chip Cookie Pie

Recipe from Nestle

1 unbaked 9-inch pie crust, homemade or store-bought.
2 large eggs
1/2 C flour
1/2 C white granulated sugar
1/2 C packed brown sugar
3/4 C real butter, softened (1 1/2 sticks)
1 C chocolate chips (semi-sweet or dark works best, you might find milk too sweet)
1 C chopped pecans (you are welcome to make it without nuts)

Vanilla ice cream, or sweetened whipped cream for serving (a must! I prefer ice cream)
optional: chocolate sauce (honestly, doesn't really need chocolate sauce, but it looks pretty!)

Preheat oven to 325° F.

Beat eggs in large mixer bowl on high speed until foamy. Beat in flour, granulated sugar and brown sugar. Beat in butter. Stir in morsels and nuts. Spoon into pie shell.

Bake for 55 to 60 minutes or until knife inserted halfway between edge and center comes out clean. Cool on wire rack or serve slightly warmed. Serve with ice cream or whipped cream.

Low Fat Ice Cream Brownie Pie

from Cheat Day Cafe

Ingredients:

1 boxed low fat brownie mix
1 half gallon of 1/2 fat ice cream (I like Edy's or Dryers)
hot fudge or chocolate syrup

Directions:

1.Make brownies according to package.

2. Spray springform pan or just use a 9x13 or 8x8 dish. Add brownie batter and bake according to box direction. Let cool completely in pan.

3. Let ice cream sit on counter for 10 minutes or so to soften. Spoon ice cream onto cooked brownie. Use a knife to loosen edge of brownie from around the springform pan.

4. Drizzle fudge or chocolate sauce on top. Place in freezer for at least 4 hours.

5. Open springform pan and cut. Use thin spatula to lift servings.