Mint Chocolate Chip Pie

This is a favorite of my husband's and when we were invited to a St. Paddy's Day dinner I thought this would be the perfect green dessert to bring. It is so easy and requires NO BAKING!

2 cups heavy whipping cream

2 tablespoons confectioners' sugar

2 cups milk

1-1/2 teaspoons peppermint extract

5 to 6 drops green food coloring

2 boxes instant vanilla pudding mix

1 cup minisemisweet chocolate chips

1 large or two small graham cracker crust (or Oreo if you can find it!)

In small bowl, mix the heavy cream and sugar together until peaks form. This takes about five minutes with a hand mixer.  In another bowl, combine the milk, extract and food coloring. Add the pudding mixes to the milk and mix together for two minutes.  Fold the heavy cream mixture into the pudding mixture until combined. Add the chocolate chips.  Scoop into the crusts and refrigerate for 2 hours to set the pies.

Brown Sugar Pie

So I was doing some pinning the other day (surprise, surprise) when I came across this recipe for a Southern-style pie. I decided to give it a shot. The rich, custardy concoction reminded me a lot of pecan pie, minus the pecans (which is how I eat mine anyway!) and led me to 2 conclusions: 1) The world is a better place with this pie in it; and 2) If I keep having such success with experimental baked goods I’m going to have to stop referring to myself as a non-baker.

  

3 cups brown sugar 

1 T flour

½ tsp salt

½ cup butter, melted and slightly cooled

3 eggs, beaten

1 tsp vanilla

1 cup milk

2 regular 9-inch pie crusts

Prepare pie crusts per package directions (or make your own). Preheat oven to 350 degrees.

In a large bowl, combine brown sugar, flour, and salt, breaking up any clumps. In a separate bowl, mix together melted butter, eggs, vanilla, and milk. Slowly pour egg mixture into sugar mixture while blending with a handheld mixer; mix until well combined. Pour into pie crusts and place onto a cookie sheet. Bake for about 30-45 minutes until center is mostly solidified. Let cool before slicing.

*Recipe from A Southern Grace

Double-Layer Pumpkin Pie

This year I was looking for something new to spice up my Thanksgiving dessert menu. I loved the idea of having one less thing to bake, so this creamy, not too sweet pie was the perfect addition.

1 prepared graham cracker crust 

4 oz cream cheese, softened

1 T milk

1 T sugar

1 ½ cups Cool Whip

1 cup milk

2 (3.5 oz) packages instant vanilla pudding

1 (15 oz) can pumpkin puree

1 tsp cinnamon

½ tsp ginger

¼ tsp ground cloves

Place pie crust in the freezer to chill. Meanwhile, in a medium bowl, mix cream cheese, 1 T milk, and sugar until smooth. Gently stir in Cool Whip until completely combined. Spread mixture into the bottom of chilled crust. Return to the freezer for about 1 hour, until cream cheese mixture has hardened.

In a large bowl, whisk together milk and pudding mix. Stir in pumpkin, cinnamon, ginger, and cloves. When thickened, spread over cream cheese layer. Refrigerate 4 hours or until set.

*Modified from allrecipes.com