Lots more Pies!

For our church Christmas party, I made 4 pies:  Chocolate Truffle Pie, Banana Cream Pie,Double Layer Pumpkin Pie, and No Bake Peanut Butter Pie.

All found on allrecipes.com except for the Banana Cream.  I have made the chocolate truffle many times and it is my absolute favorite. 

Truffle Pie:

 INGREDIENTS

• 12 ounces semisweet chocolate chips (I use Ghiradelli chocolate chips) 
• 1 1/2 cups heavy whipping cream
• 1/4 cup sifted confectioners' sugar
• 1 tablespoon vanilla extract
• 1 (9 inch) prepared chocolate cookie crumb crust (I use Oreo cookie crumb crust)

DIRECTIONS

1. In microwave dish combine chocolate chips and 1/2 of the cream. Cook on high for 1 to 2 minutes, stirring every 30 seconds until smooth. Cool to room temperature. Stir in sugar & vanilla. Set aside.
2. In small bowl, beat the rest of the cream until soft peaks form. Beat in chocolate mixture on high speed 1/3 at a time. mix well and spoon into crust.
3. Refrigerate at least 8 hours before serving.

Banana Cream:

I buy 1 pkg banana cream pudding, 2 bananas, and a Pillsbury pie crust (can use graham cracker too).  Make the pudding with milk.  Bake the pie crust, then when cooled, I slice 2 bananas and line them around the bottom.  (If you put them on the top they get brown.)  Then when the pudding is ready, put into the pie pan.

Double Layer Pumpkin:

INGREDIENTS

• 2 (8 ounce) packages cream cheese, softened
• 1/2 cup white sugar
• 1/2 teaspoon vanilla extract
• 2 eggs
• 1 (9 inch) prepared graham cracker crust
• 1/2 cup pumpkin puree
• 1/2 teaspoon ground cinnamon
• 1 pinch ground cloves
• 1 pinch ground nutmeg
• 1/2 cup frozen whipped topping, thawed

DIRECTIONS

1. Preheat oven to 325 degrees F (165 degrees C).
2. In a large bowl, combine cream cheese, sugar and vanilla. Beat until smooth. Blend in eggs one at a time. Remove 1 cup of batter and spread into bottom of crust; set aside.
3. Add pumpkin, cinnamon, cloves and nutmeg to the remaining batter and stir gently until well blended. Carefully spread over the batter in the crust.
4. Bake in preheated oven for 35 to 40 minutes, or until center is almost set. Allow to cool, then refrigerate for 3 hours or overnight. Cover with whipped topping before serving.

The only thing I did different was that I didn't use that much of the ground cloves.  It was really good without the cool whip, but I'm sure it was good with as well.

No Bake Peanut Butter:

INGREDIENTS

• 1 (8 ounce) package cream cheese
• 1 1/2 cups confectioners' sugar
• 1 cup peanut butter
• 1 cup milk
• 1 (16 ounce) package frozen whipped topping, thawed
• 2 (9 inch) prepared graham cracker crusts

DIRECTIONS

1. Beat together cream cheese and confectioners' sugar. Mix in peanut butter and milk. Beat until smooth. Fold in whipped topping.
2. Spoon into two 9 inch graham cracker pie shells; cover, and freeze until firm.

This recipe is for 2 pies, I only made 1 pie, but I used 3/4 of a 16 oz tub of cool whip.  I also chopped up peanut butter cups and put in the pie, along with on top of the pie.  This was a fan favorite at the party.  I also recommend using an electric mixer for mixing everything together because it was very chunky with the cream cheese.