Quick Frozen Pumpkin Pie

Frozen Pumpkin Pie from Tamera Westhoff

2 prepared graham cracker pie crusts
1 can of pumpkin
1 heaping T Pumpkin Pie Spice
Half gallon container of vanilla ice cream (or frozen yogurt)

Mix ingredients together and spoon into the pie crusts, then freeze. Great with cool whip!

Fresh Strawberry Pie

Fresh Strawberry Pie – Easy by Merlene Betteridge

1 cup Sugar
3 TBS Cornstarch

Mix and add 1 cup water and bring to a boil to thicken.

Add 3 TBS Strawberry jello, a pinch of salt and a few drops of red food coloring. Cool. Fold in fresh strawberries and pour into cooked pie shell or graham cracker crust. Serve with whipped cream.

Sister Hinckley’s Lemon Pie Filling

Sister Hinckley’s Lemon Pie Filling

3 TBS flour ////// 1 ½ cups boiling water
3 TBS cornstarch ////// 2 egg yolks, beaten
1 cup sugar ////// Juice and grated rind of 1 lemon
Pinch of salt

Mix flour, cornstarch, sugar, and salt. Add water. Boil 10 minutes, stirring constantly. Stir in egg yolks, heat thoroughly. Add lemon juice and rind; Remove from heat, cool, and pour into baked crust. Top with meringue or whipped cream if desired.