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Sunflower Seed Pie
Pastry for a 9 inch single crust pie
3 eggs
2/3 cup sugar
1 tsp vanilla
1/2 tsp salt
1/3 cup butter, melted
1 cup corn syrup (light or dark-your preference)
1 cup toasted sunflower kernels
Heat oven to 375; prepare pastry and line a pie plate with it. Beat eggs, sugar, salt, vanilla, butter and syrup with a hand beater until well mixed. Stir in toasted sunflower kernels. Pour into prepared pastry and bake until set, 40-50 minutes. Cool to serve; refrigerate left-overs.
Italian Zucchini Crescent Pie
2 tbsp. margarine or butter
4 cups thinly sliced zucchini
1 cup chopped onions
2 tbsp. dried parsley flakes
1/2 tsp. salt
1/2 tsp. pepper
1/4 tsp. garlic powder
1/4 tsp. dried basil leaves
1/4 tsp. oregano leaves
2 eggs, well beaten
8 oz. shredded Muenster or Mozzarella cheese
1-8 oz. can crescent rolls
2 tsp. prepared musstard
Heat oven to 375; melt butter in a 12 inch skillet over med-high heat. Add zucchini and onions and cook, stirring, 6 to 8 minutes, or until tender. Stir in seasonings. Remove from heat.
In a large bowl, beat eggs and stir in cheese. Add vegetable mixture and stir well.
Separate crescent dough into 8 triangles. Place in ungreased 10 inch pie plate. Press into plate to form a crust. Press perforations firmly to seal completely. Brush with mustard. Pour egg mixture into crust.
Bake at 375 for 18-22 minutes or until a knife inserted near the center comes out clean. cover edges of crust with foil strips during last 10 minutes of baking time to prevent over-browning. Let stand 10 minutes before cutting. Makes 6 servings.

Fruity Cream Pie
1 4-serving package vanilla pudding mix
1-1/4 c milk
1 8-3/4 oz can unpeeled apricot halves; or peach slices; or drain one 8-1/4 oz can of crushed pineapple.
2 Tablespoons light rum or brandy
1 4-ounce container of frozen whipped topping thawed.(Cool Whip)
1 Baked pastry pie shell
Toasted Coconut to garnish (opptional)
In a medium sauce pan cook one 4-serving size package of regular vanilla pudding mix according to package directions, except using only 1-1/4 cups milk. Remove from heat. Drain and chop one 8-3/4 ounce can of unpeeled apricots, or peach halves or drain one 8-1/4 oz can crushed pineapple. Stir drained fruit and 2 tablespoons light rum or brandy into pudding. Cover surface with clear plastic wrap; cool to room temperature without stirring. Fold one 4-ounce container frozen whipped dessert topping, thawed, into pudding mixture. Pour into a baked pastry shell. Cover and chill several hours. If desired garnish with toasted coconut. Serves 8

Coconut Pie
4 eggs beaten 1/2 stick melted margarine
1 1/4 c sugar 1 7oz pkg flaked coconut
1/2 c self-rising flour 1 tsp vanilla
2 c milk
Mix all ingredients well in bowl. Pur into two greased pie plates or one large baking pan. Bake at 350 for about 40 mins. No crust needed.
That Pie
1 c chocolate chips
1 c pecan pieces
1 c coconut
1 stick melted margarine
1 c sugar
1/2 c self rising flour
2 capfuls vanilla
2 eggs
Beat eggs. Mix margarine, sugar, flour and vanilla into eggs. Then add all other ingrediants. Pour into UNbaked pie shell. If you fill the cup to the top when measuring the chocolate chips & nuts this will make 2 thin pies. Don't use deep dish pie shells. Bake at 350 for 30 mins.

Million Dollar Pie
Crust: Mix 1 stick of butter melted with 1 cup of flour(mix in pan) Press into bottom of a glass cake pan. Bake in 350 degree oven for about 10 minutes or until light brown.
1st. layer: Mix 1/2 of a 12 ounce container of Cool Whip with 1-8oz. cream cheese and 1 cup powdered sugar. Place this mixture on cooled crust.
2nd.layer: Mix 2 packages of instant Chocolate pudding with 3 cups of cold milk and place this on top of 1st. layer in dish.
top layer: Spread remainder of Cool Whip  *I have used lemon pudding for something different.

PARADISE PUMPKIN PIE
1 (80Z) Cream Cheese - 1/4 C. Sugar
1/2 tsp. Vanilla - 1 Egg
Blend cream cheese, sugar, vanilla and egg until smooth.
Pour into 9 inch unbaked pie shell.
1 1/4 C. canned Pumpkin - 1/2 C. Sugar
1 tsp. Cinnamon - 1/4 tsp. Nutmeg
1 tsp. Ginger - 1/8 tsp. Salt
1 C. Evaporated Milk - 2 Eggs
Mix ingredients and pour over cream cheese mixture. Sprinkle 1/2 cup chopped Pecans on top. Bake at 350 degrees for 1 hour or until firm. Cool and top with Whipped Topping

ANGEL PIE
MERINGUE: 4 Egg Whites
1 tsp Cream of Tartar
1 Cup Sugar
Slightly beat egg white, add Cream of Tartar, then add sugar. Beat until very stiff. Spoon into well greased
spring pan or large pie pan. Smooth until fairly level. Bake at 250 degrees for 1 hour. Remove from oven immed.
FILLING: 4 Egg Yolks
1/2 Cup Sugar
Juice of 1 1/2 Lemons
1/2 tsp Cornstarch
Beat Egg yolks well (until a light creamy yellow). Add other ingredients and a little lemon zest. Cook in dbl
boiler until thick. Cool and spread on baked meringue. Spread with 1/2 pt. whipping cream (whipped or cool whip. Decorate with red M-Cherries. Refrigerate several hours. Delicious light dessert to serve at a luncheon or Bridge Club.

Dutch Apple Pie
2 cups all-purpose flour
1 cup packed brown sugar
¾ cup butter or margarine, melted
½ cup quick-cooking oats
Filling:
2/3-cup sugar
3 tablespoons cornstarch
1-1/4 cups water
3 cups diced peeled tart apples
1-teaspoon vanilla extract
Combine the first four ingredients; set aside 1 cup for topping. Press remaining crumb mixture into an ungreased 9-inch pie plate; set aside. For the filling, combine sugar, cornstarch and water in a saucepan until smooth; bring to a boil. Cook and stir for 1 minute or until thickened. Remove from the heat; stir in apples and vanilla. Pour into crust; top with reserved crumb mixture. Bake at 350 degrees for 40-45 minutes or until crust is golden brown. Yield: 6-8 servings.

Chicken & Stuffing Pie This is so easy & very good!
Crust:
1 pkg.(8oz) herb stufing mix
3/4 c. chicken broth
1/2 c. melted butter
1 egg, beaten
Mix in bowl & press into 10" greased pie plate. Set aside.
Filling:
1 can (4oz) mushrooms, drained, reserve liquid (I use fresh)
2 tbs. flour
1/2 c. chopped onion
1 tbs. butter
1 can (10 oz) chicken gravy mix or 1 jar (12oz)
1 tsp. Worcestershire sauce
1/2 tsp. thyme
3 c. cubed, cooked chicken
1 c. fresh or frozen peas
2 tbs. diced pimiento
1 tbs. parsley flakes
4 oz sliced Colby or American cheese
Combine mushroom liquid or (water if you used fresh) with flour in small bowl. In saucepan saute mushrooms & onion in butter. Stir in remaining ingredients except cheese. Add thickening. Heat thoroughly. Turn into crust. Bake 375 for 20 minutes. Cut cheese slices into strips & place on pie in a lattice design. Bake 5 minutes more.
Yummy Hershey Pie
No recipe here.
Prepare your favorite nut crust.
Melt a large Hershey with almonds bar.
Stir in a tub of Cool Whip.
Pour into crust & chill thoroughly. Dress it up to suit yourself! So easy & so good.

Shoo Fly Pie
1 unbaked 9" pie crust
1 cup molasses
1 egg
3/4 cup hot water
3/4 tsp. soda
Crumbs
1/4 cup shortening
1 1/2 cups of flour
1 cup brown sugar
Beat egg in bowl, add molasses, water and soda. Put liquid in the bottom of crust and add crumbs. Bake about 15 minutes at 400 degrees then about 20 minutes at 350 degrees.
Crumbs: Work together shortening, flour and brown sugar to form into crumbs. Yes I LOVE my Amish cook book. Have tried these before diet.

Fluffy Pumpkin Pie just right for the Holidays
1 1/2 cups cooked pumpkin
3/4 cups of brown sugar
1/4 cup of sugar
3 eggs
2 cups of whole milk
1 tsp. cinnamon
3/4 tsp. of nutmeg
3/4 tsp salt
1 tbsp molasses
2 large unbaked pastry shells
Beat egg yolks slightly, add sugar, spices and mix. Add remaining ingredients. Stir to blend. Beat egg whites last and fold in with mixture. ( For a change in flavor add either 1 tsp vanilla or browned butter size of small egg. ) Pour into pastry shells. Bake at 400 degrees for 40 to 50 minutes.
Glazed Strawberry Pie
1 baked 9" pie shell
1/4 cup corn starch
1/4 cup sugar
1 1/2 cup cold water
1 cup boiling water
Red food coloring
1 quart of fresh strawberries
1 or 2 tbsp dry strawberry jello
whipped cream
Combine sugar, jello and corn starch and mix with cold water.Add boiling water and cook until mixture is thick. Add red coloring. Place some of the mixture over bottom of baked and cooled pie shell. Place whole berries over this. Pour rest of mixture over berries. Chill. Top with whipped cream. Tanner loves this one.

Impossible Coconut Custard Pie
4 eggs
3/4 Cup sugar
1/2 Cup flour
2 Cups milk
1 tsp. vanilla
1/2 stick butter or margarine
7 or 8 oz. coconut flakes
Put everything in a blender on high until mixed. Grease and flour a 9" pie pan. Pour in liquid mixture and sprinkle with a little nutmeg.
Bake at 375 degrees for 30 to 40 minutes.
Toll House Pie
2 eggs
1/2 Cup all purpose flour
1/2 Cup sugar
1/2 Cup firmly packed brown sugar
1 Cup butter, melted and cooled to room temperature
One 6-oz. package (1 Cup) Nestle Toll House Semi-Sweet Chocolate Morsels
1 Cup chopped walnuts
One 9-inch unbaked pie shell
Whipped cream or ice cream (optional)
Prehear overn to 325 degrees. In large bowl, beat eggs until foamy; beat in flour, sugar and brown sugar until well blended. Blend in melted butter. Stir in Chocolate morsels and walnuts. Pour into unbaked pie shell.
Bake one hour at 325 degrees. Remove from oven. Serve warm with whipped cream or premium ice cream.
Recipe may be double. Bake two pies and freeze one for later!

Easy Chocolate Pie
1 package (3 ounces) instant chocolate pudding
1-1/2 cups milk
1 container (8 ounces) frozen whipped topping, thawed
1graham cracker or cookie crumb pie crust (9 inches)
Chocolate shavings
In large bowl, combine pudding mix and milk.  Whisk until pudding thickens, about 3 minutes.  Fold in 1 cup whipped topping; combine well.  Pour into pie crust and spread remaining whipped topping over chocolate filling.  Refrigerate several hours until set.  Garnish with chocolate shavings.  Yield:  8 servings. Enjoy!

TURTLE PIE
1 1/2 cups crushed cholocagte sandwich cookies
1/4 cup white sugar
1/2 cup butter, softened
1 (8 ounce) package cream cheese softened
1 (14 ounce) can sweetened condensed milk
6 individually wrapped carmals unwrapped
2 tablespoons brown sugar
2 tablespoons milk
1/3 cup semi-sweet chocolate chips
2 tablespoons milk
1/2 cup chopped pecans
1. To Make the Crust: In a medium bowl mix cookie crumbs and white sugar. Stir in softened butter or margarine until the mexture forms a ball. Press into a 9 inch pie pan.
2. To Make the Filling: In a medium bowl, combine softened cream cheese and sweetened condensed milk. Beat on high until smooth and creamy, approximately 7-10 minutes. Pour mixture into pie crust.
3. To Make the Topping: In a small saucepan combine caramels, brown sugar and 2 tablespoons milk. Melt over medium heat, stirring frequently until smooth. Now drizzle mixture over top of filling
4. In a small sauce pan combine chocolate chips and 2 tablesppons milk. Melt over low heat until smooth, stirring requently. Now drizzle this mixture over filling. Next sprinkle pecans on top.
Chill pie 3 hours before serving.

DERBY PIE
1 unbaked 9 inch pie shell
6 oz. choc. chips
1 stick oleo (melted)
1/2 cup flour
2 eggs (beaten)
1 teaspoon Vanilla
1 cup sugar
1 cup chopped pecans
put chocolate chips in bottom of unbaked pie shell.mix oleo, flour, eggs, vanilla, sugar - stir in pecans -pour into pie shell - top with a few whole pecans.
Bake at 350 degrees for 30 minutes. cool top with cool whip or ice  cream if you wish.

Chocolate Cream Pie
1 1/4 cups sugar
1/2 all-purpose flour
1/4 cocoa
Dash salt
4 eggs yolks
2 cups milk
1/4 butter,or margarine
1tsp. vanilla extract
1 baked 9'' pastry shell
Meringue for pie;RECIPE below
Combine first 4 ingredients in a sauce pan;set sugar mixture aside
Combine egg yolks and milk;stir into sugar mixture.Add butter
Cook over medium heat,stirring constantly,until mixture thickens,and boils.Remove from heat. Stir in vanilla.Spoon into pastry shell. Spread Meringue over hot filling,sealing to edge of pastry. Bake at 325 for 25 to 28 mintues
MERINGUE
4 to 6 egg whites
1/2 to 3/4 tsp.cream of tartar
1/2 cup sugar
1/2 tsp.vanilla extract
Beat egg whites and cream of tartar at high speed with an electric mixer just until foamy.Gradually add sugar,1 tablespoon at a time,beating until stiff peaks form and sugar dissolves [2 to 4 mintues].Add 1/2 tsp. vanilla,beating well.Enough for a 9 inch pie.

KENTUCKY DERBY PIE
1 cup sugar
2 eggs beaten
1/2 c. plain flour
1/2 c. chocolate chips
1 stick butter or margarine
1/2 c. chopped pecans
1 Tbsp. vanilla
1 nine inch pie crust
Melt butter and pour into dry ingredients; add eggs & vanilla; stir well. Add pecans and chips. Pour into pie crust; bake at 325 degrees for 45 minutes. Best served warm.
EASY LEMON PIE
1 graham cracker pie crust
1 12 oz. bowl Cool Whip
1 small can frozen lemonade concentrate
1 can sweetened condensed milk
Mix Cool Whip, lemonade and milk until creamy. Pour into pie shell and refrigerate.

Chocolate Brownie Crust
1-1/4 cups reduced-fat chocolate wafer crumbs (about 40 wafers)
2 tablespoons sugar
2 tablespoons butter or stick margarine, melted
1 egg white
In a food processor, combine wafer crumbs, sugar and butter; pulse until blended. Add egg white; pulse until moistened. Press mixture onto the bottom and up the sides of a 9-inch pie plate. Bake at 375 degrees for 8-10 minutes or until lightly browned. Cool completely before filling. Yield: 8 servings. One serving equals 115 calories, 4 g fat (2 g saturated fat), 8 mg cholesterol, 102 mg sodium 18 g carbohydrate, 0 fiber, 1 g protein.
Strawberry Chiffon Pie
2-1/2 cups sliced unsweetened strawberries
1 envelope unflavored gelatin
2 tablespoons lemonade concentrate
1/4 cup sugar
3 egg whites, lightly beaten
1 tablespoon orange juice
1-1/2 cups reduced-fat whipped topping
1 Chocolate Brownie crust
4 large fresh strawberries, halved
Place sliced strawberries in a food processor or blender; cover and process until smooth. Set aside 1-1/2 cups for filling (discard remaining puree or save for another use). In a saucepan, soften gelatin in lemonade concentrate; let stand for 5 minutes. Stir in sugar and reserved strawberry puree. Cook and stir over medium heat until mixture comes to a boil and gelatin is dissolved. Remove from the heat.
Stir in small amount of filling into egg whites; return all to the pan, stirring constantly. Cook and stir over low heat for 3 minutes or until mixture is slightly thickened and a thermometer reaches 160 degrees (do not boil). Remove from the heat; stir in orange juice. Cover and refrigerate for 2 hours, stirring occasionally. Fold in whipped topping; spoon into crust. Cover and refrigerate for 2 hours or until set. Just before serving, garnish with halved strawberries. Yield: 8 servings. One piece equals 211 calories, 7 g fat (5 g usaturated fat), 12 mg cholesterol, 145 mg sodium, 35 g carbohydrae, 2 g fiber, 4 g protein. Diabetic exchange: 2 starch, 1 fruit.


Gingersnap Pumpkin Pie
1 3/4 cups gingersnap cookie crumbs
2 1/2 tablespoons butter, melted
2 tablespoons white sugar
1 1/2 cups canned pumpkin
3/4 cup packed brown sugar
1 tablespoon corn starch
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1 teaspoon vanilla extract
2 eggs
1 (12 fluid ounce) can evaporated milk    
Preheat oven to 325 degrees. Combine cookie crumbs,granulated sugar, and melted butter in a 9 inch pie pan. Press into sides. Bake for 5 minutes. Cool completely. Combine pumpkin, brown sugar, cornstarch, cinnamon, nutmeg, salt, vanilla, eggs, and milk. Blend with wire wisk until combined. Pour into crust. Bake for 1 hour. Let cool. Refridgerate to chill.