Frozen Lemon Pie with Fresh Berries

INGREDIENTS

2 pints Lemon Sorbet, slightly softened
1 (6 oz) shortbread crumb crust
3/4 cup seedless raspberry jam
1 teaspoon grated lemon peel
1 cup fresh blueberries
1 cup fresh raspberries

DIRECTIONS

Evenly spoon 1 pint of the sorbet into crumb crust, pressing in gently. Spread 1/2 cup of the jam to within 1/4 inch of edges. Top with remaining pint of sorbet, smoothing top to the edges. Cover; place pie in freezer for at least 2 hours or until serving time.

In medium bowl, combine remaining 1/4 cup jam and lemon peel; stir until smooth. Add berries; stir gently to coat thoroughly.

To serve, cut pie into 8 wedges; place on individual dessert plates. Top each serving with 1/4 cup berry mixture.

8 servings

BUTTERFINGER PIE

INGREDIENTS

3 large Butterfinger candy bars
Cool whip
1 graham cracker or chocolate crust

DIRECTIONS

Crush 3 large Butterfingers between sheets of wax paper. Add to Cool Whip. Place in graham cracker crust. Refrigerate or Freeze.
No need to thaw.

Peach Pie

INGREDIENTS

1 (9 inch) pie shell, baked
1 cup white sugar
1/2 cup water
3 tablespoons cornstarch
1 tablespoon butter
2 cups fresh peaches, pitted and mashed
1/4 teaspoon ground nutmeg
1 teaspoon vanilla extract
4 cups fresh peaches – pitted, skinned, and sliced
DIRECTIONS

1. Combine sugar, water, cornstarch, butter or margarine, mashed peaches, and nutmeg in a saucepan. Cook over medium heat until clear and thick. Stir in vanilla.

2. Fill pie shell with sliced fresh peaches, alternating with the glaze. Refrigerate.

8 Servings

Source: Allrecipes

Caramel Pecan Pumpkin Pie

INGREDIENTS

1 single crust pie shell
2 slightly beaten eggs
1 (15 ounce) can pumpkin
1/4 cup half-and-half or milk
3/4 cup sugar
1 Tablespoon all-purpose flour
1 teaspoon finely shredded lemon peel
1/2 teaspoon vanilla
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon ground allspice
Topping:
1/2 cup packed brown sugar
1/2 cup chopped pecans
2 Tablespoons butter, room temperature

DIRECTIONS

Prepare pastry and line pie plate. Preheat oven to 375°F. In a large bowl, stir together eggs, pumpkin and half-and-half or milk. Stir in sugar, flour, lemon peel, vanilla, salt, cinnamon, nutmeg and allspice. Pour mixture into pastry-lined pie plate. To prevent over browning, cover edge of pie with foil. Bake for 25 minutes. Meanwhile, in a medium bowl, stir together brown sugar, pecans and butter until combined. After 25 minutes, remove foil. Sprinkle brown sugar mixture over top of pie. Bake for 20 minutes more or until a knife inserted near the center comes out clean and topping is golden and bubbly. Cool on a wire rack. Cover and refrigerate within 2 hours. Makes about 8 servings.

Chocolate Pie

DIRECTIONS

1 envelope unflavored gelatin
1/3 cup orange juice, chilled
1/4 cup sugar
1 cup semisweet chocolate chips
2 large eggs
1 tsp. vanilla extract
1 1/2 cups whipping cream, whipped
1 (9 inch) chocolate crumb pie shell
Chocolate shavings, optional for garnish

DIRECTIONS

Sprinkle gelatin on top of orange juice in a medium saucepan. Let stand for 1 minute. Add sugar. Cook over low heat, stirring continually, until the sugar and gelatin are dissolved, about 2 minutes.

Add chocolate chips to the orange juice mixture. Cook, stirring frequently, until the chocolate is melted, about 2 to 3 minutes.

Beat eggs in small bowl. Add a small amount of the chocolate mixture to the eggs and mix well. Stir eggs into chocolate mixture.

Cook the mixture, stirring frequently, until mixture reaches 140°F on an instant thermometer, about 2 1/2 minutes. Stir in vanilla extract. Chill, covered, for 30 minutes.

Fold whipped cream into the chocolate mixture. Spoon into pie shell. Chill, covered, for 3 hours. Garnish with chocolate shavings, if desired.

Serves 8