Ingredients

• 3 eggs
• 1 cup half and half
• 1 cup sugar
• 1 pinch salt
• 1 teaspoon vanilla
• fruit if desired

Directions

Combine ingredients. Mix together until sugar is dissolved. Cover bottom of pie shell with your favorite fruit. Fill pie shell with mixture and bake at 375ºF. for about 1 hour.

This pie can be made without fruit. Sprinkle with nutmeg.

Yield: 1 pie

NOTES: I use rhubarb for this pie. You can use fat-free half & half and egg substitute for a fat-free filling. I make my pie crust with canola oil to make it lower in fat.

Ingredients

• 2 GRAHAM CRACKER PIE CRUSTS
• 1 LARGE CONTAINER COOL WHIP
• 2 PACKAGES CREAM CHEESE
• 1CUP SUGAR
• 2 CANS OF YOU FAVORITE PIE FILLING

Directions

MIX SOFTENED CREAM CHEESE AND SUGAR TOGETHER UNTIL SMOOTH. ADD CONTAINER OF COOLWHIP. MIX DIVIDE BATTER EQUALLY INTO PIE CRUSTS. TOP WITH YOUR FAVORITE PIE FILLING.( I USE LEMON, BLUEBERRY OR CHERRY) REFRIGERATE UNTIL FIRM. SERVE.THIS IS GREAT AND EASY,TOO!!!!!!!

Ingredients

• 4 oz (1/2 of 8oz pkg) PHILADELPHIA Cream Cheese, soft
• 1 Tbsp milk
• 1 Tbsp sugar
• (8oz) COOL WHIP, thawed and divided
• 1 HONEY MAID Grahams Pie Crust (6oz)
• 1 cup milk
• 1 can (15oz) pumpkin
• 2 pkg (4 servings each) JELL-O Vanilla Flavor Instand Pudding and Pie Filling
• 1 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp ground cloves

Directions

Mix cream cheese, 1 Tbsp milk and the sugar in a large bowl with wire whisk until well blended. Gently stir in half of the whipped topping. Spread onto bottom of crust.

Pour 1 cup milk into large bowl. Add pumpkin, dry pudding mixes, and spices. Beat with wire whisk 2 minutes or until well blended. Mixture will be thick. Spread over cream cheese layer.

Refrigerate 4 hours or until set. Top with remaining whipped topping just before serving. Store leftover pie in refrigerator. Makes 10 servings.

Ingredients

• 1 (8 OZ) PKG CREAM CHEESE, SOFTENED
• 1 CUP ORANGE JUICE
• 1 (4OZ) PKG ORANGE GELATIN
• 1 (12 OZ) CONTAINER WHIPPED TOPPING
• 1 – 9 INCH GRAHAM CRACKER PIE SHELL
• 1 PKG VANILLA INSTANT PUDDING

Directions

BEAT THE CREAM CHEESE AT HIGH SPEED IN A MIXING BOWL UNTIL SMOOTH. BEAT IN THE ORANGE JUICE,PUDDING MIX AND GELATIN. FOLD IN HALF THE WHIPPED TOPPING. GARNISH WITH FRESH ORANGE SLICES. CHILL 3 HOURS. SERVE WITH REMAINING WHIPPED TOPPING. YELIDS 6-8 SERVINGS.

Ingredients

• 2 eggs, beaten
• 1 stick of butter, melted
• 1 cup sugar
• 1/4 cup cocoa powder
• 1/4 cup flour
• 1 teaspoon vanilla
• 1 9-inch unbaked pie shell

Directions

Mix wet ingredients together. Mix dry ingredients together. Blend all together by hand; do not use mixer. Pour into 9-inch unbaked pie shell. Bake at 350 degrees for 25 to 30 minutes. Do not overcook; it will be dry.