Pies

Pie Crust

Ingredients:
2 cups Graham cracker crumbs
1 stick of butter (melted)
1/2 cup sugar
Directions: 
1. Spray pie pan with cooking spray
2. Mix together: Graham cracker crumbs, butter, and sugar
3. Form into pie pan. 


Creamy Pumpkin Pie

Ingredients
1/2 cup cold milk
1 package (6-serving size) vanilla flavor instant pudding and pie filling
1 tsp pumpkin pie spice
1 cup canned pumpkin

1/2 cup butterscotch
1/2 cup vanilla chips
2 tbs. milk
2 1/2 cups frozen non-dairy whipped topping, thawed

Directions:
1. After making crust, mix together 1/2 cup butterscotch, 1/2 cup vanilla chips, and 2 tbs milk in microwave safe bowl. Heat in microwave for 30 seconds, then stir. Smear to coat crust, let cool. 
2. In large bowl beat milk, pudding mix and spice with wire whisk for 1 minute. (Mixture will be very thick.) Whisk in pumpkin. stir in whipped topping. Spread in crust. Refrigerate at least 2 hours or until set.
3. Garnish as desired. Store in refrigerator.

Peanut Butter Pie

Ingredients:
4 tbs milk
1 package (8 oz.) cream cheese, softened
3/4 cup sugar
1 cup creamy peanut butter
1/2 cup chocolate
1 tub (8oz.) frozen non-dairy whipped topping, thawed.

Directions:
1. Combine chocolate and 2 tbs milk in microwave safe bowl, microwave for 30 seconds. Stir and spread evenly on bottom of crust. Refrigerate about 1/2 hour.
2. Beat cream cheese in medium bowl until smooth; gradually add sugar, beating well. Beat in peanut butter. Reserve 1/2 cup whipped topping; fold remaining whipped topping into peanut butter mixture. Spoon into crust over chocolate. Cover; refrigerate about 6 hours or until set.
3. Garnish with reserved whipped topping. Cover; store in refrigerator.