Toll House Pie

Toll House Pie

2 eggs
1/2 cup white sugar
1/2 cup all-purpose flour
1/2 cup packed brown sugar
1 cup butter, melted and cooled
1 cup semi-sweet chocolate chips
1 cup chopped walnuts
1 unbaked 9" pastry shell.

Preheat oven to 325 degrees. Blend eggs until foamy. Add the flour and sugars and beat until blended. Blend in melted butter. Stir in chocolate chips and nuts. Pour batter into pie crust. Bake 1 hour. Serve warm.

Millionaire Pie

Millionaire Pie

1 prepared regular pastry or graham cracker pie shell
1 cup sugar
1 (8 oz) pkg cream cheese, softened
1 (15 oz) can crushed pineapple, drained
1 (8 oz) carton Cool Whip, thawed

Cream sugar and cream cheese. Add drained pineapple. Fold in Cool Whip until well blended. Place in shell. Refrigerate and serve cold. Serves 6

Peaches & Cream Pie

Peaches and Cream Pie

Filling:

¾ cup flour
1 tsp. baking powder
½ tsp. salt
1 pkg. cook-n-serve vanilla pudding (small size)
1 egg
3 T. butter
½ cup milk

Beat all ingredients for 2 min. at medium speed. Pour into 10” deep dish pie plate (spray with Pam). Drain 1 large can of peach slices, reserving syrup. Place peach slices on top of filling to within one inch of sides of pan.

Topping:

8 oz. cream cheese
½ cup sugar
3 T. reserved syrup from peaches

Mix together 2 minutes at medium speed and spoon on top of peaches to within 1 inch of pie pan sides. Sprinkle all over with 1 T sugar mixed with ½ tsp. cinnamon. Bake at 350 degrees for 30-35 minutes.