Pie Recipes

Ingredients

* 42 Oreo cookies
* 2 tablespoons margarine; melted
* 1 quart chocolate ice cream
* 1 pint vanilla ice cream; melted
* 1/2 cup whipped topping
* chocolate fudge sauce

Method

Finely crush 22 cookies.
Mix 1-1/4 cup crumbs and margarine; set aside remaining crumbs.
Press onto bottom of 9″ pie plate.
Stand 14 cookies around edge of plate, pressing lightly into crust.
Scoop chocolate ice cream into balls; arrange in prepared crust.
Coarsely chop remaining 6 cookies; sprinkle over ice cream scoops.
Spread softened vanilla ice cream evenly over cookie layer; freeze 15 minutes. Top with a layer of reserved cookie crumbs, pressing gently into ice cream. Freeze several hours or overnight.
To serve, garnish with whipped topping and chocolate sauce.

Ingredients

* 1 cup butter
* 2 cups flour
* 1 1/2 cups chopped pecans
* (8 ounce) package cream cheese
* 1 cup confectioners sugar
* 3 cups whipped topping
* 3 packages instant chocolate pudding
* 3 cups milk

Method

Melt butter; stir in flour and 1 cup of the nuts.
Continue stirring until a thick paste is formed, with no flour lumps.
Press into bottom of a 13×10 baking pan and bake 15 min at 375F.
Cool.
Prepare first layer of filling by combining cream cheese, sugar, and 1 cup
whipped topping.
Beat with electric mixer at medium speed for 2-3 min.
Spoon into cooled crust, then smooth with spatula.
Combine pudding and milk in the mixing bowl used for the first filling.
Beat well, then pour over the cream cheese layer.
As soon as the chocolate layer firms up a bit, spoon on more whipped topping, smoothing and adding until there is an additional 1/2″ layer above the chocolate.
Sprinkle with remaining pecans and chill for at least 3 hours.

Ingredients

* double pie crust
* 2 tablespoons butter or margarine; melted
* 1 tablespoon sugar
* 1/2 teaspoon cinnamon

Filling

* 1/4 cup butter or margarine
* 1 (15 1/4 ounce) can peach slices in syrup, drained, reserving 1/4 cup liquid
* 1/3 cup raisins
* 1/4 cup creme de banana
* 2 bananas cut into 1/2 inch pieces
* 1 cup frozen whipped topping, thawed

Method

Heat oven to 450 F.
Roll out dough and place on ungreased large cookie sheet or 12 inch pizza pan.
Brush with 2 tablespoons melted butter.
In small bowl, combine sugar and cinnamon; mix well.
Sprinkle evenly over pie crust.
With pizza cutter or sharp knife, cut crust into 8 wedges.
Bake at 450 F for 9 to 11 minutes or until golden brown.
Cool while preparing filling.
Melt 1/4 cup butter in large skillet over medium high heat.
Add peaches, reserved 1/4 cup peach liquid, raisins and creme de banana; mix well.
Reduce heat to medium; cook 3 minutes.
Add bananas; cook an additional 3 minutes or until bananas are thoroughly heated, stirring occasionally.
To serve, place 1 pie crust wedge cinnamon side up, on each serving plate.
Spoon about 3/4 cup fruit mixture over each wedge.
Top each with another wedge.
Top with 1/4 cup whipped topping.
Store in refrigerator.

Yield: 4 servings