Non-Alcoholic Grasshopper Pie

In celebration of Oreo Cookies 100th birthday and St. Patrick’s Day, this is what I served today for my ladies bridge group.  We always eat dessert first.  🙂

• 1 (3.4-oz) pkg. Pistachio Instant Pudding Mix
• 1 1/2 cups milk
• 2 cups thawed Cool Whip, divided
• 8 Oreo Cool Mint Cookies, chopped
• 3 drops green food color, optional
• 1 Oreo pie crust (recipe follows)(or buy ready-made Oreo crust)

Beat pudding mix and milk in large bowl with whisk 2 minutes.  Stir in 1 1/2 cups Cool Whip and chopped cookies.  Spoon into crust.

Cover with remaining Cool Whip.  Crush finely 1 more Oreo cookies and sprinkle over top of pie or decorate any way you like.

Refrigerate 2 hours or until firm.

Makes 8 servings.

Oreo Cookie Crust

• 22 Oreo Chocolate Sandwich Cookies, finely crushed
• 1/4 cup butter, melted

Mix crushed cookies and butter in medium bowl.  Press firmly into bottom and sides of 9-inch pie plate.

Fill with your favorite no-bake filling.  Refrigerate or freeze before serving, if needed.

“A heart that is focused on others will not be consumed with self.”

Buttermilk Pie

This is a smooth, creamy and delicious pie.  You must try it.

• 4 tablespoons flour
• 1 3/4 cups sugar
• 1/2 teaspoon salt
• 1/2 cup butter, melted
• 3 eggs, beaten
• 1 cup buttermilk
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon lemon extract
• 1 (9-inch) unbaked pie shell
• Cinnamon and nutmeg to taste (optional)

Combine flour, sugar, and salt in a mixing bowl.  Add melted butter and beaten eggs and stir with a whisk or fork until well blended.  Stir in buttermilk, vanilla, and lemon extract, and mix well.  Pour into unbaked pie shell and dust with cinnamon or nutmet, if desired.

Bake in center of 350 degree oven for 55-60 minutes, or until filling is set and lightly browned.

“While God is preparing a place for us, He is preparing us for that place.”

Mile-High Rhubarb Pie

This is melt-in-your-mouth delicious!

For Crust:

• 1 cup all-purpose flour
• 2 tablespoons powdered sugar
• 1/2 cup butter
• Pinch of salt

Filling:

• 2 1/2 cups cut-up rhubarb
• 1 1/3 cups sugar
• 3 egg yolks
• 2 tablespoons flour
• 1/3 cup milk

Meringue:

• 3 egg whites
• 1/4 teaspoon cream of tartar
• 6 tablespoons sugar
• 1/2 teaspoon vanilla

Heat oven to 350 degrees.  Mix crust ingredients together and press into 9-inch pie pan.  Bake 20 minutes.  Combine filling ingredients in saucepan;  cook until thick and pour into baked crust.

Heat oven to 400 degrees.  Beat egg whites and cream of tartar until foamy;  gradually add sugar and beat until stiff but not dry.  Fold in vanilla.  Spread over filling; seal edges of meringue to crust.  Bake about 10 minutes, until meringue is browned.

“Jesus’ name and mission are the same – He came to save us.”

Cranberry Walnut Pie

When I ran across this pie, which is very much like a cake, I thought it sounded so interesting, I just had to try it.  It was delicious!

• 1 cup flour
• 1 cup sugar
• 1/4 teaspoon salt
• 2 cups cranberries, fresh or frozen
• 1/2 cup chopped walnuts
• 1/2 cup butter, melted
• 2 eggs, beaten
• 1 teaspoon vanilla extract

Preheat oven to 350 degrees.  Grease a 9-inch pie plate.

Combine flour, sugar and salt.  Stir in cranberries and walnuts and toss to coat.  Stir in butter, eggs, and extract.  Spread batter into prepared pie plate.  Mixture may be very thick.

Bake for 40 minutes.  Serve warm with whipped cream or ice cream.

“God patiently keeps His promises.”