1 c. crushed Ritz crackers
3 egg whites
1 c. sugar
1 c. pecans
Whipped topping

Beat egg whites until stiff.  Slowly add sugar.  Fold in Ritz crackers and pecans.  Pour in well greased pie pan.  Bake at 350° until light brown (approximately 30 minutes).  Cool.  Top with whipped topping.  Refrigerate.

2 cups cold milk
2 pkgs. (4 serving size or 3.4 oz.) vanilla instant pudding and pie filling
1 cup canned pumpkin
1 tsp. pumpkin pie spice
1 cup Cool Whip
1 baked 9-inch pie shell, cooled

Combine milk, pudding, pumpkin, spice and cool whip in a deep narrow bottomed bowl.  Beat at lowest speed of electric mixer for 1 minute.  Pour into pie shell; chill until set, at least 3 hours.  Garnish with additional whipped topping and pecans if desired.

**You can use 1 pkg. (6 serving) vanilla instant pudding with 1½ cups cold milk.

1 cup white sugar
½ cup packed brown sugar
¼ tsp. salt
2 tsp. ground cinnamon
2 eggs
1 (15 oz.) can pumpkin puree
1¼ cups milk
1 (9 inch) unbaked pie crust

Preheat oven to 350°.  In a large mixing bowl, stir together white sugar, brown sugar, salt, and cinnamon.  When these ingredients are well mixed, stir in the eggs followed by the pumpkin and milk.  Transfer mixture to the pie crust.  Bake at 350° for 1½ hour, or until a toothpick inserted into the pie comes out clean.  Cool before serving.  Makes 8 servings.

1 chocolate pie crust
8 oz. cream cheese, softened
1 Tbsp. sugar
1/3 cup milk
1 small tub of Cool Whip, thawed
1 snack pack size chocolate pudding
1 chocolate covered toffee candy bar, crushed

In medium bowl with hand mixer, beat cream cheese, sugar and milk until smooth.  Slowly beat in Cool Whip.  Pour into pie crust and smooth top.  Open pudding and spread over top of pie leaving the outside of pie white.  Sprinkle with toffee bar over all.

4 oz. cream cheese, softened
½ c. Eagle Brand milk
1 (8 oz.) Cool Whip
1 (9-inch) graham cracker crust
½ c. caramel ice cream topping
¾ c. coconut, toasted
¼ c. chopped pecan, toasted

In bowl, mix cream cheese and milk; fold in Cool Whip.  Spread ½ in pie crust.  Drizzle with ½ of caramel topping.  Mix coconut and pecans; sprinkle ½ over the caramel.  Repeat layers.  Chill until serving time.

4 eggs
1 c. sugar
1 c. dark corn syrup
1 Tbsp. vinegar
1 tsp. vanilla
1½ c. pecans
1 unbaked pie shell

Mix pie ingredients all together and pour into the pie shell.  Bake at 375° for 45 minutes or until pie filling is set.  Serves 6-8.

1 - 9” cooked pie crust
Filling:
1 cup whipping cream
½ cup milk
1 tsp. rum extract
1 (3 ½ oz.) pkg. instant vanilla pudding
½ cup whipping cream, whipped
1 (8 oz.) well drained crushed pineapple
1/3 cup mashed bananas
½ cup coconut
½ cup pecans

In small bowl combine 1 cup whipping cream, milk, rum extract and pudding mix, beat at high speed until thick.  Fold in whipped cream, pineapple and bananas.  Spoon into cooled pie crust.  Top with coconut and pecans.  Chill at least 3 hours or until set before serving.

8 oz. cream cheese, softened
¾ cup extra chunky peanut butter
1 cup powdered sugar
½ cup milk
8 oz. carton whipped cream
9 inch graham cracker crust

In medium bowl mix cream cheese until soft & fluffy.  Mix in peanut butter & sugar.  Slowly add milk, beating until well blended.  Fold in whipped cream.  Spoon into pie crust, mounding the top.  Freeze until firm.  When solid, cover with foil.  Remove from freezer 10-15 minutes before serving.

1 quart strawberries
3 Tbsp. cornstarch dissolved in water
1 cup sugar

Cover bottom of baked pie shell with berries.  Blend or mash rest of strawberries and make 1½ cups juice.  Bring juice to boil and gradually add 1 cup sugar, then 3 Tbsp. cornstarch dissolved in water.  Cook over low heat, stirring constantly until boiling, boil 1 minute.  Cool.  Pour over berries in pie shell and chill for 2 hours.  Cover with whipped cream.

¾ cup sugar
½ tsp. nutmeg
1 cup flour
1 Tbsp. butter

Mix well.  Sprinkle half in unbaked pie shell then add sliced fresh peaches.  Sprinkle remaining half mixture on top.  Bake for 10 min. at 450°, then reduce to 350° and bake for 40 more minutes.