Caramel Pie
1 large graham cracker pie crust
2 cans sweetened condensed milk
1 8 ounce container of Cool Whip
1 small package chopped pecans
1 small package mini chocolate chips
Peel Paper from cans of Sweetened Condensed Milk, Place cans on their side in a large pot and cover completely with cold water
Slowly bring pot to rolling boil. Boil for 3 hours, turning cans every 30 minutes.
Allow cans to cool for one hour.
Open cans of milk and spread into pie pan, cover with cool whip.
Sprinkle nuts and chocolate chips over the top. Refrigerate for 8 hours.
Buttermilk Pie
1 9 inch unbaked pie shell
3 eggs beaten
1/3 cup flour
1 cup buttermilk
1 tsp vanilla extract
1/2 cup melted butter (1 stick)
1 cup sugar.
Mix sugar and flour. Add other ingredients and blend. Pour into unbaked pie shell that has been poked with a fork. Bake 350 degrees approximately 40 minutes. Top with cinnamon sugar.
Key Lime Pie
1 can sweetened condensed milk
8 oz cool whip
1/2-3/4 cup key lime juice
Blend sweetened condensed milk with key lime until smooth. Whip in Cool Whip and pour into shell. Refrigerate 1 hour before serving.
Chocolate Cream Pie
3 ounce cream cheese softened
1/2 cup sugar
1 tsp vanilla
1/3 cup Hershey’s Cocoa
1/3 cup milk
8 ounce cool whip / whipped topping
Blend cream cheese, sugar and vanilla. Add cocoa and milk alternately. Fold in whipped topping. Pour into pie crust. Chill for 2 hours before serving.
