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Cookies 'n' Cream Pie
1 1/2 c cold half-and-half or light cream
1 (4 serving size) pkg Jello vanilla flavor instant pudding & pie filling
1 (8 oz) tub Cool Whip whipped topping, thawed
1 c crushed keebler fudge sandwich cookies
1 (6 oz) ready crust chocolate pie crust
Pour half-and-half into large bowl. Add pudding mix. Beat with wire whisk 1 minute or until well blended. Let stand 5 minutes. Fold in whipped topping and crushed cookies. Spoon into crust. Freeze 6 hours or until firm. |
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Butterscotch Pie
1 (9") pie shell, baked
1/2 stick butter or margarine
3 egg yolks
3 heaping T flour
Butter flavoring
2 c milk
Combine sugar and flour, mixing thoroughly. Brown butter until golden brown (Not Burnt). Beat egg yolks and add to the milk. Add eggs and milk to the butter. Add the flour and sugar a little at a time to the liquid, stirring constantly until thick. (I add the egg/milk mixture to the flour/sugar mixture and mix that together. I then pour that mixture into the pan with the butter and stir constantly until thick.) Add flavoring to suit. After slightly cooling, put in baked pie shell, topping with meringue. Put in oven at 350 degrees until meringue is light brown in color.
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Sour Cream Raisin Pie
3/4 cup sugar
2 tablespoons cornstarch
1/4 teaspoon salt
2 eggs, beaten
2 cups dairy sour cream, divided
1 cup Sun-Maid Raisins
2 tablespoons lemon juice
Pastry for single crust pie, baked
COMBINE sugar, cornstarch and salt in a large saucepan and mix well.
STIR in eggs, 1 1/2 cups sour cream, raisins and lemon juice.
COOK over low heat, stirring constantly, until thickened.
POUR into pie shell and cool.
SPREAD remaining 1/2 cup sour cream over filling.
REFRIGERATE several hours until chilled. |
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