Ritz Cracker Pie

Ingredients:

3 egg whites
1 cup sugar (I used 3/4 cup of sugar)
1 teaspoon vanilla extract
1/2 teaspoon baking powder
1 cup chopped pecans
24 Ritz crackers, crumbs

Whipped topping

Grated chocolate

Directions:

1. Preheat oven to 350 degree F.

2. Beat egg whites in large bowl with electric mixer on high speed until soft peaks form. Blend in vanilla. Gradually add sugar and baking powder, beating until stiff peaks form. Fold in cracker and pecans; stir gently until well blended. Spread into greased 9-inch pie plate. Bake in preheat oven for 25-30 minutes. Cool thoroughly; top with whipped topping and sprinkle with grated chocolate.

Serve!

This recipe is from www.cooks.com

Peanut Butter Fudge Oreo Pie

Ingredients:
1 (6 oz.) Oreo pie crust
1 jar chocolate fudge sauce (Smuckers or Dove)
1 (4 oz.) pkg. French vanilla instant pudding mix
1 cup cold milk
3-4 tablespoons creamy peanut butter (or more if you like)
1 (8 oz.) tub regular Cool Whip Topping, thawed, divided

Directions:
1. Have pie crust ready. Carefully spread/frost the bottom and sides of pie crust with fudge sauce (if really thick microwave for a few seconds). You won’t need to use the whole jar.

2. Place peanut butter in large bowl. Gradually add milk, stirring with wire whisk until well blended. Add dry pudding mix. Beat 2 minutes or until well blended. (Mixture will be thick.) Stir in half of the whipped topping. Spoon onto the fudge layered pie crust. Refrigerate 3 hours or until set. Garnish with remaining whipped topping, oreo crumbs or roast peanuts, if desired.

This recipe is from www.bfeedme.com

Key Lime Pie

For the thick crust:
1 1/2 cup vanilla wafers crumbs (about 45)
1/2 cup chopped nuts
3 tablespoons sugar
8 tablespoons butter, melted

Directions:
1. Preheat the oven to 350 degrees F.

2. Place the vanilla wafers in a large plastic bag: seal and then crush with a rolling pin. Combine the vanilla wafers crumbs, walnuts, and sugar in a bowl and stir to mix. Add the butter and stir until all the ingredients are moistened.

3. Press the mixture into the bottom and sides of a 9-inch deep dish-pie pan. Try using the bottom of a measuring cup to make sure the graham cracker mixture forms a firm crust on the bottom of the pie pan. Bake 8 to 10 minutes, just until golden brown and firm. Remove from the oven and set aside to cool.


For filling:
1 (8 ounce) package cream cheese, softened
1 (14 ounce) can sweetened condensed milk
3 egg yolks
2/3 cup fresh lime juice
1 tablespoon freshly grated lime peel
2-3 drops of green food coloring (optional)
Cool Whip for garnish (optional)

Directions:
1. Peel the limes (only the green part leave the white of the lime) and cut the limes in half and squeeze out the juice being careful not to include any pits.

2. In a large bowl, beat softened cream cheese until creamy. Add sweetened condensed milk and beat until mixed well. Add egg yolks and grated lime peel; beat well. Add lime juice, 2-3 drops of green food coloring; beat till combined.


Pour mixture into the pie crust and spread evenly with spatula. Then place in the refrigerator for at least an hour until the filling begins to set. Cut the pie in wedges and serve very cold, topping with cool whip.