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