PEANUT BUTTER PIE

This is our favorite Peanut Butter Pie. The end result is two pies which you keep in the freezer so you can always have one on hand for yourself or one to give to a friend.

1 (8oz.) pkg. cream cheese, softened
1 cup crunchy peanut butter
1 (16oz.) Cool Whip, thawed
1 1/2 cups sifted powdered sugar
2 (9-inch) graham cracker crumb crusts

Combine cream cheese and peanut butter in a large mixing bowl, beat at medium speed of an electric mixer until light and fluffy. Gradually add Cool Whip and powdered sugar, and continue beating until smooth. Spoon filling into crusts. Freeze at least 8 hours or overnight. Garnish with chocolate shavings if desired.

"Nothing takes the taste out of peanut butter quite like unrequited love."~Peanuts
Charlie Brown

FROZEN STRAWBERRY MARGARITA PIE

I think the title speaks for itself!!!!

1 large graham cracker crust
1 lb. strawberries, halved (3 1/2 cups)
1 tablespoon finely grated fresh lime zest
1/4 cup fresh lime juice
1 can sweetened condensed milk
2 tablespoons tequila
2 tablespoons triple sec
1 1/2 cups chilled heavy cream

Puree strawberries through triple sec in a blender just until smooth, then pour in a large bowl. Beat cream in electric mixer bowl just until it holds stiff peaks. Fold 1/3 cup of cream into strawberry mixture gently but thoroughly to lighten, then fold in remainder in two batches. Pour into crust, mounding slightly, and freeze uncovered, until firm, about 4 hours. Remove from freezer and let soften in refrigerator about 40 minutes before serving. (Should be semi soft) Garnish with small strawberries to serve.

On average, Americans consume 185,000 Margaritas per hour (Brown-Forman, 2008)...I am feeling a little dizzy

MAMA JOE'S STRAWBERRY-RHUBARB PIE

Strawberries and rhubarb go together like bread and butter. I was in Harris-Teeter supermarket in Boone, NC last week and they had the prettiest red rhubarb you ever laid your eyes on and my mouth was watering at the thought of one of Mama Joe's strawberry rhubarb pies topped with vanilla bean ice cream. She made her pie crusts from scratch, Adele does not!

1 cup sugar
1/2 cup all-purpose flour
2 cups fresh rhubarb, cut into 1/2-inch pieces
2 pints fresh strawberries, cut into thick slices
refrigerated ready pie crusts
2 tablespoons butter
water and sugar

Mix flour and sugar. Add rhubarb and strawberries. Toss lightly with two forks until well coated. Set aside for 30 minutes.

Preheat oven to 400 degrees. Place 1 pie crust in a 9-inch pie plate. Fill with fruit mounding in the center. Dot with butter. Place remaining pie crust over fruit filling. Trim and crimp with a fork. Sprinkle lightly with water, then sugar. Place on a baking sheet with rim. Bake at 400 degrees for 10 minutes, reduce heat to 350 degrees and bake for 30 to 40 minutes more.
Serves 8

"Strawberries are the angels of the earth, innocent and sweet with green leafy wings reaching heavenward."~Jasmine Heiler

CREAMY COCONUT CREAM PIE

This is my favorite Coconut Cream Pie. It is a no-bake pie that is relatively simple to make but it tastes like it took all day. It comes from one of my most favorite cookbooks; 'The Encyclopedia of Cajun & Creole Cuisine', by Chef John Folse. Every recipe in this gigantic book that I made from it is the best ever. It also literally brims with a history lesson of Louisiana like you have never seen the likes of before. If you ever get the chance to possess one by all means do.

2 (3 1/2 oz.) cans coconut
3/4 cup sugar
3 tablespoons cornstarch
1/8 teaspoon salt
3 egg yolks 2 cups milk
1 tablespoon pure vanilla extract
1 (9-inch) pre-baked pie shell
1 cup chilled whipped cream
2 tablespoons powdered sugar

In large mixing bowl combine sugar, cornstarch and salt. Blend thoroughly. Whisk in yolks until creamy.

In a 1-qt. saucepan, heat milk over medium-high heat. When milk begins to slightly boil, remove from heat. Use a half cup measure to gradually add hot milk to egg mixture while whisking constantly. Transfer mixture to saucepan over low heat, stirring constantly 3 to 4 minutes or until thick and shiny. Remove from heat. Blend in vanilla and almond extracts then fold in 1 can coconut. Pour mixture back into mixing bowl. Cover and chill 1 hour.

While cream filling is cooling, place whipping cream and powdered sugar in a mixing bowl. Using an electric mixer, beat until cream is stiff and firm. Cover and refrigerate.

Pour cold coconut filling into baked pie shell. Top with whipped cream and sprinkle remaining coconut on top. Refrigerate 1 hour before serving.
Serves 6.

"One coconut custard pie coming up."~Elmer Fudd