Jordan Strawberry Pie

-Heather Jordan

1 pie crust
syrup
3 T strawberry jello powder
1 pint strawberries, sliced
cool whip

Syrup:
1 C sugar
3 T cornstarch
1 C water

Mix syrup ingredients in a pot over med heat. Stir until thick and color changes. Remove from heat and add 3 T strawberry jello powder. Cool.

Slice strawberries and lay in the bottom of a prepared, baked pie crust. Pour cooled syrup over strawberries. Put in fridge and chill. Serve with cool whip.

(For an added yummy twist: before placing cut strawberries in crust spread a medium layer of cream cheese first. Then place berries in and cover with syrup.)

Banana Mallow Pie

-Heather Jordan

1 (4 serving size) pkg vanilla instant pudding
1 3/4 C milk
2 C mini marshmallows
1 C whipped cream
2 med bananas, sliced
1 (6oz) graham cracker pie crust
chocolate curls, for garnish, optional

Prepare pudding according to pkg directions for pie using 1 3/4 C milk. Fold in marshmallows and whipped cream. Spread banana slices evenly over bottom of pie crust; spoon pudding mixture over bananas. Refrigerate at least 1 hour before serving.

Graham Cracker Crust

-Heather Jordan

8 inch pan:
16 squares or 1 1/2 C cracker crumbs
2 T sugar
1/4 butter melted

9 inch pan:
20 squares or 1 3/4 C cracker crumbs
3 T sugar
1/3 C melted butter

Mix together and press into pie pan. Bake @ 350 for 10 minutes. Let cool. (I usually add little more graham crackers. I like my crust thick.)

Rasberry Yogurt Pie

-Heather Jordan

1 graham cracker crust cooked and cooled
2 8oz. containers of raspberry yogurt
1/2 C crushed raspberries (I use frozen)
1 container cool whip

Stir contents together. Put into crust. Freeze 4 hours or overnight. Thaw 1/2 hour before serving.

Creamy Pumpkin Pie

-Heather Jordan

1/2 C cold milk
1 pkg (6 serving size) vanilla flavor instant pudding and pie filling
1 t pumpkin pie spice
1 C canned pumpkin
2 1/2 C frozen non-dairy whipped topping, thawed
1 graham cracker pie crust

In large bowl beat milk, pudding mix and spice with wire whisk for 1 minute. (Mixture will be very thick.) Whisk in pumpkin. Stir in whipped topping. Spread in crust. Refrigerate at least 2 hours or until set. Garnish as desired. Store in refrigerator.

Pumpkin Gingerbread Pie

-Heather Jordan

Nonstick cooking spray
1 cup canned pumpkin
1/3 cup sugar
1 tsp. pumpkin pie spice
1 slightly beaten egg
½ cup half and half or light cream
1 14.5 oz. pkg. gingerbread mix
Whipped cream (optional)

Preheat oven to 350. Coat a 10 inch deep dish pie plate or an 8x8x2 inch baking dish with cooking spray; set aside. In a small mixing bowl combine pumpkin, sugar, and pumpkin pie spice. Add egg. Beat lightly with a rotary beater or fork just until combined. Gradually stir in half and half; mix well.

Prepare gingerbread mix according to package directions. Pour batter into prepared pie plate or dish. Lightly spoon pumpkin mixture over ginger bread batter; swirl gently using a table knife. Bake for 50 minutes for pie plate or 60 minutes for baking dish or until a pick inserted in gingerbread portion comes out clean. Cool slightly. Serve warm or at room temperature with whipped cream. Makes 8 servings.

-I am not a huge pumpkin pie fan, but the gingerbread makes this pie fabulous!