PUMPKIN SPICE & CHOCOLATES FRENCH SILK PIE

Crust:

1 (16 oz.) package gingersnap cookies put through a food processor

½ cup butter, melted

Or

A pillsbury packaged crust baked as directed.

Dark Chocolate Filling:

3 oz. unsweetened chocolate, cut into pieces

¾ cup butter, softened (do not use margarine)

1 cup baker’s extra fine sugar (if available)

1 teaspoon vanilla

¾ cup refrigerated fat free egg product

White Chocolate Filling:

3 oz. white chocolate cut in pieces

¾ cup baker’s extra fine sugar (if available)

¾ cup butter (do not use margarine)

1/3 cup egg product

Pumpkin Spice Filling:

½ of the white chocolate mixture

1 teaspoon pumpkin pie spice

1/3 cup canned pumpkin

Directions:

Put the gingersnap cookies through a food processor to make crumbles.  Melt butter.  Pour the cookie crumbs into the bottom of a 9 inch spring form pan.  Add the butter and stir well.  Press the moist crumbs into a crust in the pan.  Use your hands if necessary.

Dark Chocolate Filling: Melt chocolate in small saucepan over low heat; COOL TO ROOM TEMPERATURE.  In small bowl, beat ¾ cup butter until fluffy.  Gradually add sugar, beating until light and fluffy..  Add cooled chocolate and vanilla; blend well.  Add egg product to the dark chocolate mixture, ¼ cup of egg product at a time, beating at high speed 2 minutes after each addition.  Beat until mixture is smooth and fluffy.  Pour into the crust (if using a pastry shell, make sure it has cooled.)

White Chocolate Filling:  Melt  white chocolate in small saucepan over low heat; COOL TO ROOM TEMPERATURE.  In small bowl, beat ¾ cup butter until fluffy.  Gradually add sugar, beating until light and fluffy. Add cooled white chocolate and blend well.  Add egg product to the white chocolate mixture, a little at a time, beating at high speed 2 minutes after each addition.  Beat until mixture is smooth and fluffy.  Separate into two even parts.

Pumpkin Spice Filling:  Take one part of the white chocolate filling and add the pumpkin and the pumpkin pie spice.  Mix well.

With a teaspoon, drop dollops of white chocolate mixture and the pumpkin spice mixture in a circular pattern on top of the chocolate filling.  Using a knife, spiral the white chocolate and pumpkin mixture through the chocolate filling.  Then, using a flat spatula, smooth the top over.  Then, drop a few more smaller dollops and drizzles of the pumpkin spice and the vanilla mixtures and using the spatula, make shallow swirls with the white chocolate and pumpkin mixtues in the chocolate.

Refrigerate at least 4 hours before serving.  Top with whipped cream and sprinkles.  Store in refrigerator.  Pie may also be frozen for an extra firm filling.  Remove from freezer 15 minutes before serving.

PEANUT BUTTER AND CHOCOLATE FRENCH SILK PIE

Crust:

1 refrigerated pie crust (from 15 oz. package)

Dark Chocolate Filling:

3 oz. unsweetened chocolate, cut into pieces

¾ cup butter, softened (do not use margarine)

1 cup baker’s extra fine sugar (if available)

¾ cup refrigerated fat free egg product

Peanut Butter Swirl:

1/3 cup smooth peanut butter (I used Skippy)

¼ cup confectioner’s sugar (powdered sugar)

¼ cup butter, softened

1 drop peanut butter extract (optional)

1/8 cup refrigerated fat free egg product

Topping:

½ cup sweetened whipped cream

Rees’s Pieces, if desired

Heat oven to 450 degrees F.  Prepare pie crust as directed on package for one crust baked shell using 9-inch pie pan.  Bake at 450 for 9 to 11 minutes or until light golden brown.  Cool 30 minutes or until completely cooled.

Melt chocolate in small saucepan over low heat; cool.  In small bowl, beat  ¾ cup butter until fluffy.  Gradually add sugar, beating until light and fluffy.  Add cooled chocolate and vanilla; blend well.

Add egg product to the dark chocolate mixture, ¼ cup of egg product at a time, beating at high speed 2 minutes after each addition.  Beat until mixture is smooth and fluffy.  Pour into cooled baked shell. 

In a medium bowl, mix peanut butter, ¼ cup butter and confectioner’s sugar until light and fluffy.  Then add 1/8 cup of the egg product.  Mix well.

With a teaspoon, drop dollops of peanut butter mixture in a circular pattern on top of the chocolate filling.  Using a knife, spiral the peanut butter mixture through the chocolate filling.  Then, using a flat spatula, smooth the top over.  Then, drop a few more smaller dollops and drizzles of the peanut butter mixture and using the spatula, make shallow swirls with the peanut butter in the chocolate.

Refrigerate at least 4 hours before serving.  Top with whipped cream and Rees’s Pieces.  Store in refrigerator.  Pie may also be frozen for an  extra firm filling.  Remove from freezer 15 minutes before serving.

LEM'N KEY LIME CREAMY PIE

A medley of sweet and sour flavor sensations help this creamy pie work in harmony with your tangy dessert cravings.

Ingredients:

½ cup sour cream

1 ½ cups plain Greek yogurt

1 (14 oz) can sweetened condensed milk

3 tablespoons lemon juice

3 tablespoons Key lime juice

1 tablespoon lemon zest (or the zest from one huge lemon)

1/2 tablespoon cornstarch (to thicken pie so it will set)

1 Keebler shortbread crust (or graham crust)

Heavy whipping cream for garnish

Triple berry freezer jam

Directions:

HEAT oven to 350 degrees F.  Beat sour cream, yogurt, sweetened condensed milk, lemon juice, Key lime juice and lemon zest together in a large bowl with an electric mixer until smooth and blended.  Add the cornstarch and mix until any lumps are gone.  Pour into crust.

BAKE 25 to 30 minutes or until set.  Cool thoroughly.  Chill 2 hours.  Garnish with whipping cream and triple berry freezer jam.  Store in the refrigerator.

Ingredients

Ingredients all mixed together

Ready for the Oven

Just out of the Oven