Chocolate and Cookies and Marshmallows OH MY!

This month's pie guru hails from Tropical Dreams. Tammi is an impressive artist with mucho mucho talent and she has offered up one delicious looking pie! Check out her blog and then eat her pie!

I got this super yummy pie recipe out of a Good Housekeeping magazine in 1994, you can’t eat just one piece! And yes, let it set in the fridge for 4 hours girls! J

Sawyer’s Decadent Pie

Aka Chocolate Marshmallow Cookie Pie

2 cups mini marshmallows

2 Tbls milk

2-1/2 cups thawed cool whip

2-1/2 cups milk

1 lg package chocolate instant pudding

1 ready made oreo or chocolate crust

14 nilla wafers

Microwave marshmallows and 2 Tbls milk on high 45 seconds. Stir.

(Marshmallows will be partially melted.) Refrigerate 15 min. to cool. Stir in 1 cup of the whip topping.

Pour 2-1/2 cups milk into large bowl. Add pudding mix. Beat with wire whisk 2 min. Stir in remaining 1-1/2 cups cool whip. Spoon into crust. Arrange cookies over pudding mixture.

Spread marshmallow mixture over cookies.

Refrigerate 4 hours or until set. Store leftover pie in refrigerator. Top with sprinkles or drizzle with chocolate topping before serving, if desired.

*Sugar Free instant pudding and cool whip lite topping can be substituted in this recipe.

Enjoy!


I took the pictures for this pie and I used Oreos because I didn't have any Nilla Wafers, I also substituted Marshmallow Cream for Marshmallows. ~ Kris

Pumpkin Creme Pie with Apple Butter

This week's pie connoisseur is Jess from Shamrocks and Seashells. She's tweaked a kraftfoods.com recipe to give us this Pumpkin Creme Pie with Apple Butter. Check out her blog and then check out her pie, I'm told it's TASTY!


Ingredients
one pie shell (I used Pillsbury, but feel free to make your own)
8 oz. package of cream cheese, softened
1 c. milk plus 1 Tbsp. milk
1 Tbsp. sugar
4 oz. Cool Whip (plus extra for topping if desired)
15 oz. can pumpkin
2 (3.4 oz.) packages instant vanilla pudding
1 1/2 tsp. pumpkin pie spice
3/4 c. apple butter

Directions
1. Bake pie shell as directed. Make sure you prick the bottom and sides of the crust with a fork so it doesn't puff up too much.
2. Spread apple butter over baked crust.
3. Combine cream cheese, 1 Tbsp. milk, sugar, and Cool Whip. Pour mixture over apple butter.
4. Combine 1 c. milk, pudding mixes, pumpkin, and spice until mixed thoroughly. Try to remove any lumps caused by the pudding mix. Spread mixture over cream cheese layer.
5. Refrigerate for 4 hours until set. Serve with a dollop of Cool Whip on top.



Notes
1. My crust shrunk down horribly in the pie plate during baking, so the filling was higher than the crust for the most part. It's ok, it still tasted good.
2. You can make this a lower fat recipe by substituting Neufchatel for the cream cheese and using fat free Cool Whip. I did both of these things and it turned out great!
3. The pumpkin layer is definitely the dominant layer of the pie. I like it that way, but feel free to half those ingredients and add more apple butter. Or, if you don't like apple butter, leave that out, no problemo!
4. Do not let the disgustingness of the photos scare you. I loved this pie, it's just very camera shy and not photogenic.
5. I do not recommend putting candy corn on top of your pie. While it makes for a dessert that looks happy to be eaten, I discovered that over a couple of days in the fridge, the candy corn began to dissolve in the pumpkin, creating more ugliness.