Impossible Lemon Pie

https://www.southernplate.com/impossible-lemon-pie-and-a-weekend-with-my-daughter/

Shortbread Lemon Tart

https://www.tasteofhome.com/recipes/shortbread-lemon-tart/

Pie crust

https://bellyfull.net/pie-crust-recipe/

Easy Lemon Icebox pie

https://holidayspage.net/easy-lemon-icebox-pie/

Lemon Velvet Cream Pie

https://www.plainchicken.com/lemon-velvet-cream-pie/

Lemon Velvet Cream Pie

http://www.plainchicken.com/2010/12/lemon-velvet-cream-pie.html

Strawberry Pie

Ingredients

3/4 cup of granulated sugar
1/2 teaspoon of kosher salt
3 tablespoons of cornstarch
10 ounces of lemon lime soda (like 7-up or Sprite - regular or diet)
1 (3 ounce) box of strawberry gelatin
1 pound of fresh strawberries, rinsed, sliced and drained
1 homemade or commercial pie crust (Pillsbury recommended), precooked and cooled
Homemade whipped cream or non-dairy whipped topping

Instructions

Place the sugar, salt, and cornstarch in a small saucepan and whisk until well blended. Add the 7-up and cook over medium heat, stirring occasionally, until mixture begins to thicken. Remove from heat and thoroughly whisk in the strawberry gelatin. Set aside to cool.

Clean the strawberries by removing the hull and rinsing them in a colander. Slice into 3 to 4 slices per berry and return to the colander. Run a quick rinse over the berries and let them drain completely.

If preparing a pie crust from packaged, preheat the oven to 450 degrees F or according to package directions. If preparing from scratch, you can find a recipe here.

Place the crust into an ungreased glass pie plate and fold the top edges under the pastry (not the pie plate) all the way around. Flute the top edges of the pie crust by taking one hand and barely pinch together a small section of the dough edge between your thumb and forefinger, while pressing the thumb of your other hand in between those fingers at the same time. Do this all the way around the top.

Using a fork, dock the bottom of the pie crust by pricking it in multiple spots all along the bottom. This helps to vent the crust so that it doesn't buckle. Bake for 10 to 12 minutes, or according to your package direction, until light golden brown. Remove, set aside and let cool for at least 10 minutes before filling.

Layer the strawberry slices in the precooked, cooled crust. Pour the gelatin mixture evenly all across the top of the strawberries. Chill until set and serve topped with a dollop of whipped cream or Cool Whip.

Fried Peach Pies

I am not one to promote many fried foods but this one looked absolutely scrumptious.
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Coconut Cream Pie

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Southern Living Pecan pie

This is from The Ultimate Southern Living cookbook
**there is at least 1 million calories in this recipe  Hahaha!  No, there is 615 calories if you
    use real butter and 33 grams of fat per serving.  There are 8 servings in one pie.

1/2 Cup of butter or margarine, melted
1 Cup of sugar
1 Cup of Light Corn Syrup
4 large eggs beaten
1 tsp vanilla extract
1/4 tsp salt
Pastry for 9 inch pie
1 1/3 cups of pecans halves or 1 1/4 cups of coarsely
chopped pecans

Combine first 3 ingredients; cook over low heat, stirring constantly until sugar dissolves.  Cool slightly.  Add eggs, vanilla and salt to mixture; mix well.

Pour filling into unbaked pastry shell and top with pecans.  Bake at 325 for 55 minutes or until set.  Serve warm or cold.  Then go out and jog 50 miles.

ELVIS PEANUT BUTTER BANANNA CREAM PIE

STORE BOUGHT GRAHAM CRACKER PIE CRUST
LARGE BOX BANANNA INSTANT PUDDING MIX
CREAM CHEESE
WHIP CREAM
POWDERED SUGAR
PEANUT BUTTER
BANANNAS
MILK

MAKE PUDDING ACCORDING TO DIRECTIONS FOR PIE. POUR IN CRUST
MIX 4 oz of cream cheese with 1/2 cup smooth peanut butter or more to taste beat with hand mixer till blended. add 3/4 cups powdered sugar beat again till blended. hand mix in 8 oz cool whip till smooth and creamy. Put this on top of the pie. refrigerate. when serving drizzle with chocolate syrup ( opps i forgot the sliced banannas on top of the pudding)

The Pie of the South (Sweet Potato Pie!)

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Mocha Almond Pie

     1 teaspoon instant coffee granules
     2 tablespoons boiling water
     1 milk chocolate candy bar with almonds (7 ounces)
     1 carton (8 ounces) frozen whipped topping, thawed
     1 pastry shell (9 inches), baked
     Chocolate curls and additional whipped topping, optional

     In a small bowl, dissolve coffee in boiling water; set aside. In a microwave,
     melt candy bar; stir until smooth. Cool slightly. Fold in half of the whipped   
     topping.     Fold in coffee and remaining whipped    topping. Pour into
     pastry shell; freeze.       Remove from the freezer 15 minutes before
     serving. Garnish with chocolate curls and additional whipped topping
     if desired. Yield: 6-8 servings.

Reese’s Peanut Butter Cup S’mores Pie

I got this recipe from a site called GrinandBakeIt.com  Sounds yummy!

1 1/2 c. graham cracker crumbs

1/4 cup sugar

1/3 c. butter, melted

ice cream fudge topping

1/2 gallon Dryer’s Reese’s Peanut Butter ice cream, softened

1 jar Marshmallow Cream

Mini Marshmallows (enough to cover top of pie)

Directions:

   In a small bowl, combine the crumbs and sugar; add butter
   and blend well. Press onto the bottom and up the sides
   of a lightly greased 9-in. pie plate. Bake at 375 degrees F
   for 8-10 minutes or until crust is lightly browned. Cool
   on a wire rack completely and freeze for 15 minutes.
   Spread a layer of fudge sauce onto frozen crust and refreeze
   (about 30 minutes). Spread softened ice cream onto fudge
   layer and refreeze until firm. Spread a layer of marshmallow
   cream and sprinkle with mini marshmallows. Refreeze for about
   4 hours. (Freezing overnight is best). Prior to serving broil
   pie until mini marshmallows are lightly toasted. Watch closely.
   It will only take a minute or two and will burn quickly.
   Garnish each slice with 1/2 of a Reese’s Peanut Butter Cup.

Cherry Blueberry Pie

Pastry for a double-crust pie (9 inches)
     2 cups of pitted sweet cherries
     2 cups fresh blueberries or frozen unsweetened blueberries
     3/4 cup sugar
     1/4 cup all-purpose flour
     1/8 teaspoon ground nutmeg
     1 tablespoon butter
     Additional sugar


     Line a 9-in. pie plate with bottom crust; trim pastry even with edge. Set aside.
     In a large bowl, gently combine cherries and blueberries. Combine the sugar,
     flour and nutmeg; stir into fruit. Let stand for 10 minutes. Pour into crust.
     Bake at 425° for 15 minutes. Reduce heat to 350°; bake 30-35 minutes longer or
     until pastry is golden brown and filling is bubbly. Cool on a wire rack.
     Yield: 6-8 servings.

Raspberry Pie

1 quart fresh raspberries
3/4 cup granulated sugar
2 tablespoons cornstarch
2 tablespoons instant tapioca
4 tablespoons water
2 9" refrigerated pie crusts
1 egg white
3 tablespoons butter
Serving Size: 1 piece
Servings: 8

Preheat oven to 425°F.
Mix together raspberries, sugar, cornstarch, tapioca, and water in large bowl.
Line a 9" pie plate with 1 pie crust. Brush crust with slightly beaten egg white
(reserve some beaten egg white to brush top crust).  Spoon raspberry mixture
into bottom crust. Dot raspberry mixture with butter (see TIP). Top with
remaining crust, crimping top and bottom crust together. Cut 4-6 slits in top
crust to allow steam to escape while baking.  Bake at 425º F for 10 minutes.
Reduce heat to 350º F and bake for an additional 45 minutes. Cover edges
of pie crust with aluminum foil to prevent over browning.

TIP: To dot with butter, grate cold butter on a cheese grater and sprinkle grated
butter over pie filling.

Apple Raspberry Cobbler

1 can (21 oz) apple pie filling with more fruit
1 can (21 oz) raspberry pie filling with more fruit
1 tablespoon finely chopped crystallized ginger
1 box Pillsbury® refrigerated pie crusts, softened as directed on box
2 teaspoons milk
1 tablespoon sugar

     Heat oven to 400°F. Into ungreased 8- or 9-inch square (2-quart) glass baking dish,     spoon both pie fillings and ginger; stir gently to mix well.  Remove pie crust from pouch; place flat on cutting board. Cut crust into 1/2-inch-wide strips. Place half of the strips, about 1/2 inch apart, on filling mixture. Weave a cross-strip through center by first folding back every other strip of the first layer of strips.
Continue weaving cross-strips with second half of strips folding back alternate strips before adding each cross-strip, until lattice is complete. Trim ends as needed. Brush crust with milk; sprinkle with sugar.   Bake 40 to 50 minutes or until filling is bubbly and crust is golden brown. Cool at least 20 minutes before serving.

Boston Cream Pie Minis recipe

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Boston Cream Pie Minis recipe

Peanut Butter Pie

I got this recipe from my now deceased older brother Tom who was an excellent cook and that was how he made a living.  Love you and miss you, Tom.

Peanut Butter Pie

2 Cups Vanilla Ice Cream
1 Cup Jiff Crunchy Peanut Butter
1 tsp  vanilla
1 TBS white sugar
1 nine inch graham cracker crust

Mix first four ingredients and freeze in the graham cracker crust until firm.

Caramel Apple Crumb Pie

Pie crust of your choice, either homemade or store bought

Filling:
1 tablespoon butter or stick margarine
1/2 cup packed brown sugar
3/4 teaspoon ground cinnamon
9 cups sliced peeled Granny Smith apple (about 2 3/4 pounds)
3 tablespoons all-purpose flour
2 teaspoons lemon juice

Topping:
1/4 cup all-purpose flour
1/4 cup packed brown sugar
2 tablespoons chilled butter or stick margarine, cut into small pieces
2 1/2 tablespoons caramel sundae syrup

To prepare filling, melt 1 tablespoon butter in a large nonstick skillet over medium-high heat. Combine 1/2 cup brown sugar and cinnamon. Add sugar mixture and apples to skillet; cook 5 minutes, stirring occasionally.  Remove from heat; stir in 3 tablespoons flour and lemon juice. Spoon into prepared crust.  To prepare topping, lightly spoon 1/4 cup flour into a dry measuring cup; level with a knife.  Combine flour and 1/4 cup brown sugar in a bowl; cut in 2 tablespoons butter with a pastry blender or 2 knives until mixture resembles coarse meal.  Drizzle syrup over apple mixture; sprinkle topping over syrup.

Bake at 375° for 30 minutes or until apples are tender.  Cool on a wire rack