Grasshopper PieA pretty pie, light and tasty 1 cup boiling water
1 pkg. (4-serving size) JELL-O Brand Lime Flavor Gelatin
1/4 cup cold water
2 Tbsp. green creme de menthe
2 Tbsp. white creme de cacao liqueur
2 cups thawed COOL WHIP Whipped Topping
1 OREO Pie Crust (6 oz.)
STIR boiling water into gelatin in large bowl at least 2 min. until completely dissolved. Stir in cold water and liqueurs. Refrigerate 1-1/2 hours or until slightly thickened (spoon drawn through leaves definite impression). Gently stir in whipped topping.
SPOON into pie crust.
REFRIGERATE 3 hours or overnight. Store leftove pie in refrigerator.
Scummy Pie
 1 unbaked pie shell, make your own or buy it frozen at the store
6-7 cooking apples, peeled, cored and sliced
1/4 cup flour
2 tablespoons cornstarch
1 tablespoon cinnamon
1/4 teaspoon nutmeg
1/2 cup brown sugar
1 package hard toffee chips, you can find "Skor" bits in the baking aisle with the chocolate chips
1 egg, well beaten
1 tablespoon water
Course sugar for sprinkling
Place apples in a large plastic bag. Mix flour, cornstarch, cinnamon, nutmeg, brown sugar, and toffee in a small bowl until well blended. Add to apples. Shake until all apples are well coated. Pour into pie shell. Cover with pastry and crimp edges to seal. Using a sharp knife, cut a few holes in the top to let the steam escape. Mix egg and water. Brush egg wash over the pastry. Sprinkle with course sugar. Bake at 400 degrees until Apples are tender and Crust is golden brown. The time will depend on how thickly you sliced the apples.
Lemon Meringue Pie
A classic desert and one of my favorites. For a unique twist, exchange lemon juice of lime juice. It is also wonderful made with Grapefruit juice. Pie crust:
1 (8-inch) frozen pie crust, thawed
Dried beans, for pie weights
Lemon filling:
5 lemons, juiced (about 7 tablespoons)
4 large eggs
1/2 cup unsalted butter
1/2 cup sugar
2 lemons, zest grated
Meringue:
5 large egg whites
1/2 teaspoon cream of tartar
1/2 cup sugar
Make the pie crust: Preheat the oven to 350 degrees F. Line the pie crust with aluminum foil and fill it with dried beans. Bake the crust for 20 minutes. Remove the beans and foil and continue baking until golden brown, about 10 minutes. Transfer the pie crust to rack to cool.
Raise the oven to 375 degrees F.
Make the filling: In a heavy saucepan, combine the lemon juice, eggs, butter, and sugar and whisk over medium heat until the mixture thickens.
Strain the filling through a sieve into a bowl. Stir in the lemon zest. Let the filling cool slightly.
Spoon the filling (it should still be warm) into the cooled pie crust and smooth over the top with the back of a spoon.
Make the meringue: Place the egg whites and cream of tartar in a bowl and beat until they form soft peaks. Gradually drizzle in the sugar while beating until the mixture reaches stiff peaks. Spread the meringue over the top of the pie, forming occasional peaks. (The meringue should be slightly thicker in the center than at the edges.
Bake the pie until the meringue browns slightly, about 10 minutes. Let the pie cool on a rack. Refrigerate the pie for at least 2 hours before serving.
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