This Has to Be the Easiest Pie Ever

Chocolate Chip Pie Mix!

Cure your chocolate cravings with our famous pie mix made with sugar free chocolate chips and splenda. Delight your taste buds!Makes 1 pie; Start to Serve 1 hr. 10 min. Add to an uncooked pie shell , mix butter, eggs and vanilla extract.

Now those of you who are craving chocolate but aren't allowed to have it, can!

Regular w/o pecans $4.60
Regular with pecans $7.15
Made with Splenda w/o pecans $5.65
made with Splenda with pecans $7.65

Plus S & H

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Eggnog Pie

INGREDIENTS
1 1/4 cups white sugar
1/4 cup all-purpose flour
2 cups eggnog
3 eggs, beaten
1 teaspoon vanilla extract
1/4 cup unsalted butter, melted and cooled slightly
1 (9 inch) prepared, unbaked pie crust, thawed

DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
Mix the sugar and flour together in a mixing bowl. Beat in the eggnog, eggs, and vanilla to make a smooth mixture. Stir in the butter. Pour into the prepared pie crust.
Bake in preheated oven until the custard is set, 35 to 40 minutes.

Caramel Apple Pie

Caramel Apple Pie

Ingredients:
1 recipe pastry for a 9 inch double crust
deep dish pie
3/4 cup white sugar
3 tablespoons cornstarch
1/2 teaspoon ground cinnamon 6 cups thinly sliced apples
1/2 cup Creamy Caramel Sauce
1/4 cup chopped pecans
1 (16 ounce) package frozen whipped
topping, thawed

Directions:
1. Preheat oven and cookie sheet to 400 degrees F (205 degrees C).
2. Stir together the sugar, cornstarch and cinnamon. Toss with the apples in a mixing bowl.
3. Pour the mixture into the first unbaked pie shell then drizzle the caramel topping over the top. Sprinkle with pecans. Place the second pie shell over this and flute the edges. Cut slits in the top crust to allow steam to escape then place on preheated cookie sheet.
4. Bake 45-50 minutes, until golden brown. Cool for 1 hour before slicing. Top with whipped topping, if desired.

Rich Peanut Butter Pie

Serves: 8

What you need:

1 (9 inch) pie shell, baked
1 cup confectioners' sugar
1/2 cup peanut butter
2 cups milk
2/3 cup white sugar
1/4 teaspoon salt
1/2 teaspoon vanilla extract
4 tablespoons cornstarch
3 eggs, separated
1/2 teaspoon cream of tartar
6 tablespoons white sugar

What you do:

1 Mix confectioners' sugar and peanut butter until mixture has a crumbly texture. Sprinkle half over the bottom of the shell.
2 In the top of a double boiler, combine milk, 2/3 cup sugar, salt, vanilla, cornstarch, and egg yolks. Cook over medium-low heat until thick. Pour filling into crust.
3 Beat egg whites until foamy. Add cream of tartar, and continue beating. Gradually add 6 tablespoons sugar, and continue beating until stiff peaks form. Spread over the top of the pie. Sprinkle with remaining peanut butter mixture.
4 Bake at 325 degrees F (165 degrees C) for 30 minutes.