Pie Paradise

Lemon Cream Pie

2009-06-20T00:13:00.000-07:00

Lemon Cream Pie
Serves:4
Prep Time:30 mins to make, 3 hours chill

Ingredients:
Crust:
1/2 C ground nuts (macadamias or walnuts)
2 packets Splenda
1/4 C bake mix 3 T melted butter Filling:
1/2 Pint (8 fl oz) heavy cream
1 package sugar-free Lemon Jell-o
3/4 C water 1 packet Splenda

How to Prepare:
Crust:
Chop nuts in a food processor, or by hand. Try to get as fine a
grind as possible without turning them to butter. Combine nuts, bake
mix, and Splenda in a bowl. Add in melted butter and blend until you
have a crumbly mixture that will hold its shape if pressed together
(you may not need the entire 3 T of butter).
Grease a pie dish (7-8" works best), and pour in crust mixture.
Press firmly into the bottom and sides of the pan, coming up the
side about 2". Bake this in a 300 F Degree preheated oven for about
10-14 minutes, until it just barely begins to darken (careful -
don't overbake). Remove from oven and cool.

Filling:
Heat 3/4 C water in a small saucepan. When boiling, add the package
of Jell-o. Stir to dissolve completely, then take off heat. Chill
until the Jell-o liquid is cold, but not starting to set (about 20
mins in the refrigerator).
Pour 3/4 C of heavy cream into a chilled bowl (the other 1/4 C will
be whipped for a topping, but this is to be done just before
serving). Beat until very stiff peaks form. Add the chilled Jell-o
liquid to the whipped cream. Beat for a few seconds, just enough to
fully mix. Pour the filling into the cooled pie crust and spread to
form an even top. Place in the refrigerator and chill for at least 3
hours.
Just before serving, beat the remaining 1/4 C of heavy cream, adding
Splenda to taste. Cut the pie into pieces and serve with a dollop of
whipped cream

Pie Crust

2009-06-20T00:04:00.000-07:00

Pie Crust

Ingredients:
1/4 cup Atkins Bake Mix
1/2 cup pecan meal
1/4 cup unsweetened
coconut meat
1/4 cup butter -- melted

How to Prepare:
Combine ingredients and mix well. Press into pie
plate. bake at 350degrees F for 10 minutes.
Fill with your favorite filling.Mine is
sugar free lemon jello with 8 oz of cream cheese
blended in NOTES : Counts for pecan meal not included in totals

Fruity Pie

2009-06-19T23:27:00.000-07:00

Fruity Pie

Ingredients:

1 sugar free jello (any flavor) -- (3oz.)

2/3 cup boiling water2 Cups ice cubes

8 ounces Cool Whip¨

How to Prepare:

(1)Dissolve sf jello completely in boiling water stirring about 3

mins. Add ice cubes and stir until sf jello is thickened about 2 to 3 mins.

Remove any unmelted ice.

(2)Using wire whisk, blend in Cool Whip; then whip until smooth.

(3)Fold in a cup of strawberries if desired and

spoon into a 9 inch pie plate. Chill 3 hours or overnight.

Cafe Au Lait Pie Carbs

2009-06-19T23:01:00.000-07:00

Cafe Au Lait Pie Carbs

Ingredients:
1/2 cup coffee -- strong
1/2 can condensed milk,
sweetened -- Eagle Brand
1 cup whipping cream1 meringue pie shell
pecans
How to Prepare:
Blend coffee into condensed milk. Whip cream; fold into coffee
mixture. Pour into meringue shell; garnish with pecans.
Chill or freeze until firm.
This pie is so rich, so easy,and so good! If you prefer,you can
serve the filling in parfait dishes, topped with pecans, rather than
in a pie. You can also add 1/4 cup of chopped pecans to the filling.
NOTES : Counts for meringue pie shell and pecans not included in totals.

Strawberry Pie

2009-06-13T10:28:00.004-07:00

Strawberry Pie

Ingredients:
no itemized ingredientsno itemized ingredients

How to Prepare:
Wash fresh strawberries, slice, add splenda and vanilla to your likings, and
let marinade. Beat 2 or 3 eggs whites with a little cream of tartar, splenda
and a dash of vanilla. Beat until stiff peaks form. Line a pie plate with butter and
place egg whites in pan to form a crust. cook on very low heat-300 until golden
brown. Let crust cool completely in oven. pour strawberry mixture in crust
and make whipped cream whith a little splenda and vanilla. Pour over or pipe
onto pie. It's really yummy.

Snicker Pie

2009-06-13T10:28:00.003-07:00

Snicker Pie

5 Snicker bars, king size
1 1/2 tb Half & half
1/2 c Peanut butter
4 c Cool whip
1 Graham cracker crust (Deep-Dish -OR- Chocolate)

In double boiler, melt together snicker bars, peanut butter and half

& half. Fold in 4 cups cool whip. Pour into crust and freeze 4-5

hours before serving. Top with cool whip and chocolate syrup.

Pecan Pie

2009-06-13T10:28:00.002-07:00

Pecan Pie

Serves:8 decent size servings.,9
Prep Time:less than half an hour.

Ingredients:
1 1/2 cups almond flour,
1/half stick melted butter,
for crust3 beaten eggs,
1 cup Splenda,
1 tsp. vanilla,
2 tbls. melted butter,
1 cup STEEL'S SUGAR FREE COUNTRY SYRUP,
1 1/2 cups pecans.

How to Prepare:

for crust..add almond flour to butter, mix. Press into 8 or 9" pie

plate. Refidgerate. Beat eggs, add Splenda. Beat. Then add vanilla,

butter and syrup. Mix well, then add pecans. Bake at 350* for about
45 minutes.

German Chocolate Pie

2009-06-13T10:28:00.001-07:00

German Chocolate Pie

3 c Sugar
7 tb Baking Cocoa
13 oz Evaporated Milk
4 Eggs: Lg, Beaten
1/2 c Butter Or Regular Margarine
1 ts Vanilla
2 c Coconut; Flaked
1 c Pecans; Chopped
2 Unbaked 9-inch Pie Shells

Melt the margarine and set aside. Combine the sugar and baking

cocoa in a bowl. Stir in the evaporated milk, eggs, melted butter or

margarine, and vanilla, blending well. Stir in the coconut and
pecans and turn into two unbaked pie shells. Bake in a 350 degree

F. oven for 40 minutes or until set around the edges. Cool on racks.

Makes 2 pies of 6 servings each.

Double Chocolate Pie

2009-06-13T10:27:00.005-07:00

Double Chocolate Pie

2 pk Jello chocolate or chocolate
1 Flavor pudding and pie filli
3 1/2 c Milk
2 tb Butter or margarine
2 ea Squares baker's semi-sweet c
1 ea Baked 9 pie shell,cooled
Combine pie filling and milk in saucepan;add butter and chocolate

Cook and stir over medium heat until mixture comes to a full
bubbling boil.Remove from heat.Cool 5 minutes,stirring twice. Pour

into shell and chill 3 hours.Garnish with whipped topping and

chocolate curls,if desired.Note:Plastic wrap may be placed on
surface of pie filling before chilling.

Coconut Pie

2009-06-13T10:27:00.004-07:00

Coconut Pie

Serves:8
Prep Time:15 min. or so

Ingredients:
4 large eggs
1 cup heavy cream
1 cup water
3 tsp. vanilla
4 T. butter
1/2 C. almond flour
3/4 C. Splenda 1 C. coconut (unsweetened)

How to Prepare:

Place all ingredients into a large bowl. Blend until well combined.

Pour into a greased (I used Pam), 9" pie dish and bake at 350

degrees for approx. 1 hour or until set well.
Tastes amazingly like rice pudding! Really nice

Chocolate Pie

2009-06-13T10:27:00.003-07:00

Chocolate Pie

2 tb Flour, (heaping)
1 c Sugar
1 c Large can evaporated milk
1/2 ea Stick margarine or butter
1/4 c Cocoa
2 ea Egg yolks
1 c Milk, 1 cup (mixed)
1 ts Vanilla

Mix flour,cocoa,sugar.Add egg yokes.Add milk a little at a time until
you have the dry ingredients and eggs mixed well. Add vanilla and
butter. Cook over medium heat until thick stirring constantly.Pour
into baked pie shell. Top with meringue and brown. Makes 2 - 8
inch pies from filling.

Chocolate Mint Ice Cream Pie

2009-06-13T10:27:00.001-07:00

Chocolate Mint Ice Cream Pie

1 Chocolate cookie crumb pie crust
1 qt Mint chocolate chip ice cream; softened
8 Thin mints
Whipped cream

Fill pie crust with softened mint chocolate chip ice cream. Re-freeze
until firm. Garnish before serving with whipped cream and thin
chocolate covered mints.

Chocolate Malt Shoppe Pie

2009-06-13T10:26:00.002-07:00

Chocolate Malt Shoppe Pie

1 1/2 c Chocolate cookie crumbs
1/4 c Butter, melted
1 pt Vanilla ice cream, softened
1/2 c Malted Milk Ball Candy, crushed
2 tb Milk, divided
3 tb Instant chocolate malt powdr
3 tb Marshmallow Cream Topping
1 c Whipping cream

Combine crumbs and butter. Press into a 9-inch pie pan. Freeze
while preparing filling. In a mixing bowl, blend ice cream, crushed
malted milk balls and 1 T milk. Spoon into crust. Freeze for 1 hour.
Meanwhile, blend malted powder, marshmallow cream and the
remaining milk. Stir in whipping cream; whipped until soft peaks
form. Spread over ice cream layer. Freeze several hours or
overnight. Before serving, garnish with whipped cream and malted
milk balls.

Chocolate Dream Pie

2009-06-13T10:26:00.001-07:00

Chocolate Dream Pie

2 Envelopes whipped topping mix
2 3/4 c Cold milk
2 pk Chocolate Flavor Instant Pudding mix
1 9-inch prepared pie shell
1 ts Vanilla

Prepare whipped topping mix per package directions in a large

mixing bowl. Add remaining 1 1/2 cups milk and pudding mix.

Whip, then beat at high speed for 2 minutes, scraping bowl
occasionally. Spoon into pie shell. Chill at least 4 hours.

Chocolate Crunch Pie

2009-06-13T10:25:00.004-07:00

Chocolate Crunch Pie

1 pk Chocolate flavored pudding pie filling (4 serve size)
1 c Cold milk
3 1/2 c Cool whip (8 oz size)
20 Chocolate sandwich cookies, ground up
1 1/2 c Chocolate chips or other rocks (peanuts, peanut butter
chips, etc.)
1 (6 oz.) chocolate crumb crust
Prepare pudding mix with milk as directed on package. Fold in
whipped topping. Stir in 1 cup cookies and the "ROCKS" into the
pudding mixture. Spoon the mixture into the pie shell. Sprinkle with
remaining cookies. Freeze until firm. Garnish with gummy worms or
gumdrops, if desired. Let stand 10 minutes, at room temperature
before serving. Store leftover pie in freezer. Makes 6 servings.

Chocolate Chip Pie

2009-06-13T10:25:00.003-07:00

Chocolate Chip Pie

1 c Sugar
2 Eggs
1 Stick of margarine, melted
1/4 c Cornstarch
1 ts Vanilla
1 c Pecans
1 c Chocolate chips (6 oz.)
Mix sugar, eggs and margarine; stir well. Add cornstarch, vanilla
and chocolate chips. Pour into unbaked pie shell. Bake at 350
degrees for 45 to 50 minutes.

Chocolate Chip Almond Pie

2009-06-13T10:25:00.002-07:00

Chocolate Chip Almond Pie

6 Chocolate bars with almonds
17 Marshmallows
1/2 c Milk
1 c Heavy cream, whipped
1/2 c Chocolate chips
1/2 c Slivered almonds
1 Baked graham cracker crust
Melt chocolate bars and marshmallows in milk in top of double
boiler. Cool. Fold in whipped cream, chocolate chips and slivered
almonds. Pour into graham cracker crust. Garnish with shaved
chocolate. Refrigerate for at least 4 hours.

Chocolate Chess Pie

2009-06-13T10:25:00.001-07:00

Chocolate Chess Pie

2 Eggs, beaten
1 t Vanilla
1 Stick margarine, melted
1 1/2 c Sugar
1 cn Evaporated milk
3 1/2 T Cocoa

Mix sugar, cocoa and margarine. Stir well. Add eggs and beat with
electric mixer for 2 1/2 minutes. Add milk and vanilla. Mix well. Pour
into unbaked Deep Dish pie shell. Bake for 45 minutes at 325.

Chocolate Cherry Cream Pie

2009-06-13T10:24:00.001-07:00

Chocolate Cherry Cream Pie

22 Graham Crackers
2 tb Sugar
6 tb Butter, melted
1 pk 4 servings, instant chocolate pudding mix
1/2 Tub Coolwhip
1 cn Cherry Pie Filling
Crush crackers with rolling pin, between waxpaper. Combine with

sugar and butter, stir well. Press firmly into 9" pieplate. Bake at 350
F for 8 minutes, cool before filling. Prepare pudding as directed for

pie filling. Chill for 30 minutes, spread into crust. Spread coolwhip
carefully on top. Spoon cherries on top. Chill for 2 hours before
serving.

Bourbon and Chocolate Pecan Pie

2009-06-13T10:24:00.000-07:00

Bourbon and Chocolate Pecan Pie

1 c Sugar
1/4 c Butter -- melted
3 Eggs -- slightly beaten
3/4 c Light corn syrup
1/4 ts Salt
2 tb Bourbon
1 ts Vanilla
1/2 c Pecans -- chopped
1/2 c Chocolate chips
1 9 inch pie shell
Cream sugar and butter. Add eggs, syrup, salt, bourbon and vanilla.

Mix until blended. Spread pecans and chocolate chips in bottom of

pie shell. Pour filling into shell. Bake in 375 degree oven for 40-50
minutes.

Black Bottom Pie

2009-06-13T10:23:00.000-07:00

Black Bottom Pie

1/4 c Butter or margarine
1 1/2 c Chocolate cookie crumbs
3 tb Sugar
3 oz Pk vanilla pudding and pie filling (not instant)
1 1/2 c Milk
1 c Heavy cream, chilled
3 tb Creme de cocoa
2 tb Chocolate sprinkles
In a 9-inch, heat-resistant, non-metallic pie pan melt butter in
Microwave Oven 1 minute. Combine cookie crumbs and sugar in a
small bowl until well blended. Stir cookie mixture into butter. Press
mixture onto bottom and sides of pie pan. Heat, uncovered, in
Microwave Oven 2 minutes or until crust has a crunchy texture.

Allow to cool while preparing filling. In a medium-sized, heatresistant,
non-metallic bowl empty package of pudding mix.

Gradually stir in milk until smooth. Heat, uncovered, in Microwave
Oven 2 minutes. Stir and heat an additional 3 1/2 minutes or until
mixture boils. Stir occasionally. Place wax paper on top of pudding
so that a skin does not form and chill in refrigerator. While pudding
is chilling, whip cream. Stir 3 tablespoons creme de cocoa into
pudding. Fold whipped cream into chilled pudding. Pour into
prepared crust and chill 3 to 4 hours or until set. Garnish top with
chocolate sprinkles.