Strawberry-Rhubard Pie

Ingredients:

1 1/2 cup sugar
1/4 cup flour
1/4 teaspoon salt
3 cups fresh rhubarb -- peel with a vegetable peeler and chop
3 cups fresh strawberries -- clean and slice in half
1 plain (homemade or store-bought) pie crust -- enough for bottom and
top crust

Directions:

Preheat oven to 425 degrees F.

Sift together all dry ingredients. Sprinkle bottom of crust with 1/3 of dry mixture. Gently add rhubarb and strawberries and heap onto pie shell. Create a slight mound in center. Sprinkle remaining mixture over rhubarb and strawberries. Dot with butter; cover with top crust,
arranging the pastry in a lattice pattern, or leave whole with decorative cuts to vent.

Bake 10 minutes at 425 degrees F; reduce to 350 degrees F, and bake 40 to 50 minutes. Allow to cool on a wire rack before cutting.

Thanks to Pamela K. Kinney!

Transparent Pie

Ingredients:

1/2 cup butter
2 cups sugar
3 TB flour
1 cup milk
3 eggs, separated
1 tsp vanilla

Directions:

Cream butter and sugar. Add a little milk and the flour. Add egg yolks and beat in with the rest of the milk. Add vanilla (approx. 1 teaspoon) and stiffly beaten egg whites. Pour into two 8 inch pie shells. Bake at 350 degrees until done (slightly golden on top)

Note: They aren't really transparent, the filling is just very light, almost clear, but still opaque. I like them baked in small tartlet dishes (heart shaped for V-day, if you have them!) Delicious!

Thanks to Vicki!

Miracle Pie

Ingredients:

1 cup sugar

1/4 cup butter

4 eggs

1/2 cup flour

2 cups milk

1 cup coconut

1/4 tsp salt

1/2 tsp baking powder

1 tsp vanilla

Directions:

Place ingredients in blender. Blend well. Pour into buttered 10 inch pie plate. Bake at 350 degrees for 60 min.

A crust will form on the bottom, pie filling in the centre and a coconut topping.

Thanks to Judith Rochelle/ Desiree Holt!

Mud Pie

This one is quick and easy and always popular. I buy a pre-made
chocolate cookie crust, a jar of hot fudge sauce, a quart of coffee
flavored ice cream, and some whipped cream for the top.

Put the jar of hot fudge in the micro and nuke it for about a minute
so it gets loose enough to pour. Pour a layer onto the cookie crust
and put it into the freezer to harden.

Soften the ice cream and spread it over the crust with the fudge. pour
fudge over the top and spread it as evenly as you can, then spread
whipped cream over the top of that and you're done.

You can add nuts if you want but in our house we don't care for
crunchies in our creamy. #:0)

Thanks to Sam Cheever!

Mint Chocolate Chip Ice-Cream Pie

Cookies and ice cream come together in this dreamy frozen dessert.

Ingredients:

1 quart mint chocolate chip ice cream, slightly softened
1 package (6 ounces) ready-to-use chocolate-flavored pie crust
1 1/4 cups crushed chocolate-covered mint cookies
1 cup chocolate fudge topping

Directions:

1. Spread 1 pint of the ice cream in pie crust. Sprinkle 1 cup of the crushed cookies over ice cream. Cover and freeze 1 hour.
2. Spread remaining pint of ice cream over cookies. Cover and freeze about 3 hours or until firm.
3. Let stand at room temperature about 10 minutes before cutting. Serve with fudge topping; sprinkle with remaining cookies. Cover and freeze any remaining pie.

Thanks to Barrie Abalard!

Turtle Pie

Ingredients:

2 Graham Cracker Pie Crust
1 Lrg Cool Whip
1 Lrg Cream Cheese
1 C Coconut
1 C Crushed pecans
2 TBS butter
Caramel Syrup
1 Can Eagle Brand Milk

Directions:

Mix cool whip, cream cheese, and eagle brand milk in a bowl.

Mix coconut, pecans and butter in a skillet - cook until golden brown.

This next step is done in layers:

Add some of the cool whip mixture to bottom of both pie shells.
Put some of the coconut mixture over that and then drizzle caramel syrup on top.
Repeat with cool whip mixture, then coconut mixture and ending in caramel syrup.

Thanks to Cindy!

Cornmeal Pie

One of the best pies my grandmother ever made was cornmeal pie.

Ingredients:

One can condensed milk
3 eggs
one cup sugar
1 tsp salt
1 tsp vanilla extract
2 tsp nutmeg
3 TBS white cornmeal

Directions:

mix all ingredients but the cornmeal...cook as you would homemade pudding.

as mixture gets hot, but not boiling, slowly stir in cornmeal.

cook until mixture just begins to thicken

pour into pie shell.

bake on 350 until knife inserted into center comes out clean.

Thanks to Erin Collins

Girdle Buster Pie

Ingredients:

1 Chocolate Wafer Pie Crust (or Oreo cookie crust)

1/2 c chopped Pecans

1/2 of a 10-oz jar Caramel Ice Cream Topping

1 pint Pralines 'n Cream Ice Cream - (I used plain vanilla)

1/2 of a 10-oz jar Hot Fudge Ice Cream Topping

A small container of Cool Whip

2 T more chopped Pecans

Directions:

1. Sprinkle pecans on top of pie crust.

2. Drizzle caramel over.

3. Pack slightly softened ice cream on top of pecans.

4. Drizzle with Hot Fudge topping, and spread Cool Whip over all.

5. Sprinkle more pecans over.

6. Place in freezer.

7. Remove 20 minutes before serving.

Thanks to Kimberly Lane!

Easy Turtle Pumpkin Pie

Prep: 15 minutes plus refrigeration

Ingredients:

1/4 cup plus 2 tbsp caramel topping, divided
1 Honey Maid Graham Pie Crust (6 oz)
1/2 cup plus 2 tbsp Planters Pecan pieces, divided
1 cup cold milk
2 pkg (4-serving size each) Jell-o Vanilla Flavor Instant Pudding & Pie Filling
1 cup canned pumpkin
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1 tub (8 oz) Coll Whip Whipped Topping, thawed, divided

Directions:

Pour 1/4 cup caramel topping into crust; sprinkle with 1/2 cup pecans.

Beat milk, dry pudding mixes, pumpkin and spices with whisk until blended. Stir in 1 1/2 cups whipped topping. Spread into crust. Top with remaining whipped topping.

Refrigerate 1 hour. Top with pecans and drizzle remaining caramel with fork.
Store leftovers in the refrigerator.

Thanks to Pam3!

Chocolate Chip Ice Cream Pie

Ingredients:

1/2 cup chocolate syrup
1/3 cup semisweet chocolate chips
2 cups crisp rice cereal
1/4 cup sour cream
1 quart chocolate chip ice cream softened

Directions:

Coat bottom and sides of an 8 inch pie plate with butter.

Combine chocolate syrup and chocolate chips in a small microwave-safe
bowl.
Microwave on high until hot, about 45 seconds, stir until smooth
Reserve 1/4 cup.

Combine remaining chocolate mixture and cereal and mix to coat
cereal.
Press mixture over bottom and up sides of pie plate.
Freeze until firm, about 15 minutes.

Combine rest of chocolate mix and sour cream and mix well.

Spread half the ice cream in the pie plate Drizzle with half the sour
cream mixture.
Top with remaining ice cream and drizzle with rest of mixture.

Freeze about one hour.

This tastes like a frozen candy bar and it's actually really easy to
make, plus you don't need to use the oven so I use it a lot in the
summer!

Thanks to Deb!