Dark Chocolate Raspberry Pie

In addition to the pie crust mix, you will need:

  • 10 oz. dark chocolate chips
  • 8 oz. softened cream cheese
  • 3/4 cup granulated sugar
  • 18 oz. fresh raspberries, washed and dried thoroughly
  • 3 oz. package raspberry jello
  • 1 cup water
  • 1 T. cornstarch

Bake pie crust as directed and set aside to cool.  Melt chocolate chips over double boiler or in the microwave and beat in softened cream cheese and sugar.  Spread mixture into the bottom of prepared pie crust and refrigerate for about an hour, until chocolate is set.  Place raspberries on top of chocolate layer and set aside.  In a small saucepan, bring water to a boil and whisk in cornstarch until completely dissolved and is the texture of thin glue.  Empty jello packet into a mixing bowl and pour cornstarch mixture over it and whisk until completely dissolved; pour mixture over raspberries and chill until set, about 4 hours.


Snicker Apple Pie

In addition to the pie crust mix, you will need:

  • 3 green apples, diced in small bite-size chunks
  • 1/4 cup caramel sauce, homemade or store bought
  • 25 mini snickers, chopped
  • 2 1/2 cups whipped topping
  • 1/4 cup sweetened condensed milk
  • 4 oz. softened cream cheese

Bake pie crust as directed and allow to cool.  Using a mixer, whip cream cheese and condensed milk together until smooth.  Fold in whipped topping, snickers, and apples. Fill pie shell and drizzle caramel sauce over top and garnish with additional chopped snickers, if desired.


Amish Peanut Butter Pie

In addition to the pie crust mix, you will need:

  • 1/2 cup powdered sugar
  • 3/4 cup smooth peanut butter, divided
  • 3 oz. package instant vanilla pudding
  • 1 1/2 cups milk (I prefer whole milk)
  • 3 cups whipped cream or cool whip

Bake pie crust as directed and allow to cool.  Using an electric mixer, beat 1/4 cup peanut butter and powdered sugar until large “crumbs” form; sprinkle half of these onto cooled pie crust and set aside remaining crumbs.  Using an electric mixer, beat pudding mix, milk, and 1/2 cup peanut butter until mixture thickens, about 2 minutes, then gently fold in 1 cup whipped cream.  Pour into pie crust and top with remaining whipped cream and remaining peanut butter crumbs.  Chill in refrigerator for at least 2 hours or until set.


Fruit Pie

In addition to the pie crust mix, you will need:

  • 1 quart fresh or frozen and thawed fruit (strawberries, blueberries, blackberries, raspberries, peaches or a combo)
  • 1 cup granulated sugar
  • 3 tablespoons cornstarch
  • 3/4 cup water

Prepare pie crust as directed, but do not bake.  Arrange half the berries (if using strawberries or peaches, dice first) on top of uncooked pie crust. Mash remaining fruit and combine with sugar (if using peaches, I like to add a teaspoon of cinnamon also) in a medium saucepan and place over medium heat and bring to a boil, stirring frequently.  In a small bowl, whisk together cornstarch and water until smooth and gradually add to the boiling fruit mixture. Reduce heat and simmer until thickened, about 10 minutes, stirring constantly. Pour mixture over berries in pie crust and bake for 45 minutes or until crust is golden brown and filling is almost completely set. Remove from oven and allow to cool. Serve with whipped cream or vanilla ice cream, if desired.


Chocolate Pecan Pie

In addition to the pie crust mix, you will need:

  • 2/3 cup granulated sugar
  • 1 cup light corn syrup
  • 1/2 teaspoon salt
  • 3 eggs
  • 5 tablespoons melted butter
  • 1 cup pecan halves
  • 1/2 cup semi-sweet chocolate chips

Prepare pie crust as directed, but do not bake. Using a mixer, combine sugar, corn syrup, salt, eggs, and butter and mix well; stir in pecans and pour into unbaked pie crust. Evenly sprinkle with chocolate chips and bake at 350 for 20 minutes, then loosely cover with foil or pie ring and continue baking for 40-50 minutes, or until center of pie no longer jiggles when gently shaken. Remove from oven and let cool slightly before serving.  Serve with vanilla ice cream, if desired.


Peanut Butter Cup Pie

In addition to the pie crust mix, you will need:

  • 8 tablespoons unsalted butter
  • 4 ounces semisweet baking chocolate, chopped
  • 1 cup granulated sugar
  • 1 teaspoon gluten-free vanilla extract
  • 1/4 teaspoon salt
  • 3 large eggs + 1 large egg white
  • 1 cup chopped peanut butter cups

Reserve 1 tablespoon of dry pie crust mix and set aside; prepare pie crust as directed, but do not bake and set aside. Melt butter and chocolate in a medium sized bowl, either using a microwave (on high, stirring at 30 second increments, until chocolate is melted and smooth) or over a double boiler. Whisk the reserved dry pie crust mix, sugar, vanilla, and salt into chocolate/butter mixture until smooth; stir in chopped peanut butter cups.  Pour into prepared crust and bake at 350 for 40-45 minutes, until top is puffed and filling is set in the center.  *Please note: the outer edges of the crust may brown before pie filling is done, in which case use a pie ring or foil to protect the outer crust. Serve with whipped cream or ice cream, if desired.


Southern Brown Sugar Pie

In addition to the pie crust, you will need:

  • 1 pound light brown sugar
  • 1 stick unsalted butter, melted
  • 3 eggs
  • 1 tablespoon gluten-free vanilla extract

Prepare pie crust as directed, but do not bake and set aside.  Whisk eggs, then add sugar, butter, and vanilla.  Pour into prepared pie crust and bake at 350 for 45 minutes, or until filling is set in the center.  *Please note: the outer edges of the crust may brown before pie filling is done, in which case use a pie ring or foil to protect outer crust. Serve with whipped cream, if desired.


Oatmeal Pie

In addition to the pie crust mix, you will need:

  • 3/4 cup granulated sugar
  • 6 tablespoons unsalted butter, softened
  • 2 eggs
  • 2/3 cup corn syrup
  • 1 teaspoon gluten-free vanilla
  • 2/3 cup gluten-free old-fashioned oats

Prepare pie crust as directed, but do not bake and set aside.  Cream sugar and butter together, then mix in eggs, corn syrup, and vanilla.  Fold in oats and pour into prepared pie crust and bake at 325 for 45 minutes or until crust is golden brown and center is just slightly jiggly. *Please note: the outer edges of the crust may brown before pie filling is done, in which case use a pie ring or foil to protect outer crust. Serve with whipped cream or ice cream, if desired.


Chocolate Fudge Pie

In addition to the pie crust mix, you will need:

  • 4 ounces semi-sweet baking chocolate
  • 1/2 cup unsalted butter
  • 1 cup granulated sugar
  • 2 large eggs, beaten

Prepare pie crust as directed, but do not bake and set aside.  Melt chocolate and butter in a small saucepan over low heat, stirring frequently.  When mixture is smooth, remove from heat and immediately stir in sugar, until well combined.  Allow to cool slightly (about 3 minutes or so) and add eggs.  Pour into prepared pie crust and bake at 350 on the bottom rack for 30 minutes, then move to the top rack and bake for an additional 10 minutes, or until center is set.  *Please note: the outer edges of the crust may brown before pie filling is done, in which case use a pie ring or foil to protect the outer crust.  Serve with whipped cream, if desired.


Summer Tomato & Carmelized Onion Tart

In addition to the pie crust mix, you will need:

  • 1 1/2 pounds fresh tomatoes
  • 2 teaspoons salt
  • 1 cup chopped Vidalia onion
  • 1 tablespoon olive oil
  • 1 3/4 cups grated Gruyere cheese
  • 1/2 cup grated parmesan cheese
  • 3/4 cup mayonnaise
  • 1/2 cup chopped fresh basil
  • 1 tablespoon fresh thyme
  • 1/4 teaspoon pepper
  • 1 egg, beaten

Slice tomatoes into 1/4 inch slices and remove seeds.  Lay slices on paper towels and sprinkle with one teaspoon salt. Let sit for 30 minutes; meanwhile, prepare pie crust as directed, but do not bake. Preheat oven to 425.  In a large pan, sauté onions with olive oil over medium heat until soft and slightly browned; set aside. With dry paper towel, pat tomato slices to remove excess moisture. Combine cheeses, mayonnaise, basil, thyme, one teaspoon salt, 1/4 teaspoon pepper, and egg. Add onion to bottom of uncooked pie crust, then top with 1/2 cheese mixture, then layer half of the tomatoes over the cheese mixture and repeat with cheese mixture and tomatoes.  Place on a baking sheet and bake for 40-45 minutes, or until crust is golden brown and mixture is almost completely set.  Remove from oven and allow to cool completely, serve at room temperature.


Snickers Bar Pie

In addition to the pie crust mix, you will need:

  • 5 full-sized Snickers bars, chopped
  • 8 oz softened cream cheese
  • 1/2 cup chunky peanut butter
  • 1 cup powdered sugar
  • 1 container cool whip

Prepare and bake pie crust as directed, then set aside to cool completely.  With an electric mixer, beat the cream cheese and peanut butter, then add powdered sugar and mix well.  Fold in half of the Snickers, then fold in the cool whip.  Pour into the prepared and cooled pie crust and top with remaining Snickers.  Chill for at least 3 hours before serving.

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Pumpkin Cheesecake

In addition to the pie crust mix, you will need:

  • 16 oz cream cheese, softened
  • 3/4 cup granulated sugar
  • 2 eggs
  • 1 cup canned pure pumpkin (not pumpkin pie mix)
  • 1 teaspoon pumpkin pie spice

Prepare pie crust as directed, but do not bake and set aside. Preheat oven to 300. In the mixing bowl of your standup mixer, add the cream cheese and sugar; using the paddle attachment, beat on low speed until light and fluffy. Beat in eggs, one at a time, just until blended. Spoon half the mixture over unbaked pie crust.  Add pumpkin and pumpkin pie spice to remaining cream cheese mixture and fold in well. Carefully spread mixture on top of first layer and bake for 50 minutes or until just set. Turn oven off and leave the door ajar, allowing the cheesecake to slowly cool for about 1 hour. Cover and refrigerate for at least 3 hours before serving.  Top each piece with whipped cream and a dusting of pumpkin pie spice, if desired.

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Magnolia Lemon or Lime Pie

In addition to the pie crust mix, you will need:

  • 2 (14 oz) cans sweetened condensed milk
  • 3 egg yolks
  • 2/3 cup fresh squeezed lemon or lime juice
  • 1 tablespoon freshly grated lemon or lime zest
  • 1 dash salt

Prepare and bake pie crust as directed, then set aside. Using a mixer, mix the condensed milk, egg yolks, juice, zest, and salt together. Beat on medium speed for 4-5 minutes, then pour into baked pie crust and bake at 350 for 10-15 minutes, or until little bubbles start to surface. Remove from oven and let cool completely, then chill for at least 1 hour in refrigerator before serving. Optional, but highly recommended: serve with whipped cream.

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Italian Easter Pie

In addition to the pie crust mix, you will need:

  • 2 cups whole milk ricotta cheese
  • 1/2 cup granulated sugar
  • 3 whole eggs, beaten
  • 2 egg whites
  • 1 teaspoon vanilla
  • 1 teaspoon GF almond extract

Prepare pie crust as directed, but do not bake and set aside. Using a mixer, combine all ingredients and beat until smooth; pour into prepared unbaked pie crust. Preheat oven to 350 and add boiling water to a 9X13 baking dish and place on bottom rack of oven, then place pie on the rack directly above pan with water and bake at 350 for 1 hour and 10 minutes, without opening oven door in between, then turn oven off and leave pie sitting in oven for 10 more minutes. Remove pie from oven and allow to cool completely on wire rack. Chill uncovered overnight.