Peanut Butter Cup Pie

Submitted by Robb “Movidude74” Johnston

Ingredients

1½ c. chocolate sandwich cookie crumbs (about 15 cookies) 2 tbsp butter, melted
8 oz cream cheese, softened 1 c. powdered Sugar
½ c. creamy peanut butter 6 oz peanut butter cups chilled
1 c. heavy whipping cream, whipped & coarsely chopped (about 20 mini cups)

Directions

  1. In Medium Bowl combine cookie crumbs & butter. Press into bottom & up sides of 9 inch pie plate that has been coated with non-stick cooking spray. 
  2. Bake in 350°F oven for 10 minutes; cool.
  3. Otherwise, use a pre-made Oreo or chocolate graham cracker crust.
  4. In large mixer bowl, beat cream cheese, powdered sugar & peanut butter at medium speed until light & creamy. 
  5. Fold in whipped cream. Add ½ (or a little more) of the chopped candy & fold until combined. Spread into pie crust. Top with remaining candy. 
  6. Refrigerate for at least 3 hours before serving

Granny’s Egg Custard Pie

Submitted by Foghorn Leghorn

Ingredients

3 eggs 1½ c. sugar
1½ c. milk 1 tsp vanilla extract
2 tsp flour 2 tsp butter
1 frozen deep dish pie crust

Directions

  1. Preheat your oven to 350°F. Preheat your frozen pie crust on a cookie sheet in oven for 3 minutes. 
  2. Mix the sugar, eggs, & flour with a whisk. Add milk, vanilla extract, & butter & pour into pie crust. 
  3. Place the pie in the middle of the oven & bake for 50 minutes until the top is brown. Take out of the oven & cool.

Cookies N Cream Pie

Submitted by randilicious

Ingredients

6oz pkg instant chocolate pudding mix 1 (12″) prepared graham cracker pie crust
2½ c. cold milk 1½ c. crushed Oreos
12oz container frozen whipped topping, thawed 1 tbsp Kahlua
1 egg white, beaten

Directions

  1. Prepare pie crust by brushing egg white over pie crust. Bake crust in oven preheated to 375°F for 5 minutes.
  2. Combine milk & pudding mix & stir well. Once pudding thickens, add Kahlua & mix well.
  3. When pudding is set, fold in half of the whipped topping & crushed cookies. Pour mixture into crust.
  4. With leftover whipped topping, add a thin layer to the top of the pie in any decorative pattern you like.
  5. Freeze overnight.
  6. Just before serving thaw in refrigerator for approximately an hour.

Caramel Pies

Submitted by Foghorn Leghorn

Ingredients

1 Can Eagle Brand Condensed milk 1 graham cracker crust
1 medium tub of cool whip 1¼ C. chopped pecans
1¼ C. mini chocolate chips

Directions

  1. Take wrapper off of the milk can & place in a sauce pan & cover it with water.
  2. Boil water with can in pot for 1 hour & refill water as it evaporates out of the pot. Make sure the can is completely covered at all times.
  3. After the hour is up, cool the can in the fridge for two hours.
  4. Be sure to allow the can to cool entirely! Once cooled entirely, open the can & pour contents into the graham cracker crust & leave in the fridge overnight.
  5. The next day, take the pie crust out & put the Cool Whip on top of the caramel in the pie crust. 
  6. Sprinkle the top of the pie with the chopped pecans & mini chocolate chips.