Easy Pie – Cookin' With Bobbi Jo

Ingredients
1 stick butter (1/2 cup)
4 oz white chocolate bakers bar
1/2 cup sugar
2 beaten eggs
1 teaspoon vanilla extract
Unbaked 9 inch pie crust

Directions
Preheat oven to 375 degrees.
Over low heat melt the butter and white chocolate together.
Once completely melted remove from heat.
Mix in sugar, eggs, and vanilla extract.
Using a hand mixer, mix for about 2 minutes.
Pour into pie crust.
Bake for 25 minutes. I placed a pie shield (or aluminum foil) over the edges of the crust so they did not burn.
Remove from oven. The center will be a little jiggly. It will set as it cools.
I sprinkled red and green sugar sprinkles over the pie to give it a festive look for Christmas.
Serve with whipped topping or ice cream. Or eat plain. It is delicious either way.

Ingredients

8 inch pie crust – Graham Cracker or Pecan Crust
15 oz can 100% pumpkin
1 bag of large marshmallows
1 teaspoon salt
1 1/2 teaspoon pumpkin pie spice
1 teaspoon Cinnamon
8 oz container Cool Whip

Directions

In a large saucepan over medium heat add in marshmallows.
Then add in the remaining ingredients except Cool Whip.
Stir until marshmallows are melted.
Remove from heat and pour into a mixing bowl and let cool down to room temperature.
Once room temperature, mix in the Cool Whip.
Pour into pie shell.
Cover with lid that came with shell and place in the refrigerator for 4 hours – overnight.
For best results leave in overnight.
Slice and share with all your human friends.

Tag: Easy Pie

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