Pies/Cobblers

Peach Plum Pie

2 cups sliced peeled fresh or frozen peaches, thawed and drained
2 cups sliced peeled fresh purple plums
1 tablespoon lemon juice
1/4 teaspoon almond extract
1-1/2 cups sugar
1/4 cup quick-cooking tapioca
1/2 to 1 teaspoon grated lemon peel
1/4 teaspoon salt
Pastry for double-crust pie (9 inches)
2 tablespoons butter

In a large bowl, combine the peaches, plums, lemon juice and extract. In another bowl, combine sugar, tapioca, lemon peel and salt. Add to fruit mixture and stir gently; let stand for 15 minutes. Line a 9-in. pie plate with bottom crust; add the filling. Dot with butter.

Roll out remaining pastry to fit top of pie; cut slits in pastry. Place over filling. Trim, seal and flute edges. Cover the edges loosely with foil.

Bake at 450° for 10 minutes. Reduce heat to 350°. Remove foil; bake 35 minutes longer or until crust is golden brown and filling is bubbly. Makes 6-8 servings.

Pumpkin Apple Pie

1/3 cup packed brown sugar
1 tablespoon cornstarch
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/3 cup water
2 tablespoons butter or margarine
3 cups sliced peeled tart apples
Pastry for a single-crust pie (9 inches)

Pumpkin Layer
3/4 cup canned pumpkin
3/4 cup evaporated milk
1/3 cup sugar
1 egg
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
Whipped cream, optional

In a saucepan, combine brown sugar, cornstarch, cinnamon and salt. Add water and butter; bring to a boil. Add apples. Cook and stir for 4 minutes. Place pastry in a 9-in. pie pan; add apple mixture. In a bowl, whisk pumpkin, milk, sugar, egg, cinnamon and salt until smooth; pour over apple layer.

Flute the edges or decorate with pastry leaves. Bake at 375° for 50-55 minutes or until a knife inserted near the center comes out clean. If necessary, cover edges with foil for the last 15 minutes of baking time to prevent overbrowning. Cool completely. Garnish with whipped cream if desired. Store in the refrigerator. Makes 6-8 servings.

Note: Additional pastry will be needed to decorate pie with pastry leaves.

Tart Cherry Lattice Pie

1/3 cup all-purpose flour
4 cups fresh or frozen unsweetened pitted tart cherries, thawed and drained
1/4 teaspoon almond extract
1-1/3 cups sugar
Pastry for double-crust pie (9 inches)
2 tablespoons butter, cut into small pieces

In a large bowl, combine sugar and flour; stir in cherries and extract. Line a 9-in. pie plate with bottom pastry; trim to 1 in. beyond edge of plate. Pour filling into crust. Dot with butter.

Roll out remaining pastry; make a lattice crust. Seal and flute edges. Cover edges loosely with foil. Bake at 425° for 20 minutes. Reduce heat to 375°. Remove foil; bake 20-25 minutes longer or until crust is golden brown and filling is bubbly. Cool on a wire rack. Makes 6-8 servings.

Candy Apple Pie

6 cups thinly sliced peeled tart apples
2 tablespoons lime juice
3/4 cup sugar
1/4 cup all-purpose flour
1/2 teaspoon ground cinnamon or nutmeg
1/4 teaspoon salt
Pastry for double-crust pie (9 inches)
2 tablespoons butter

Topping
1/4 cup butter
1/2 cup packed brown sugar
2 tablespoons heavy whipping cream
1/2 cup chopped pecans

In a large bowl, toss apples with lime juice. Combine dry ingredients; add to the apples and toss lightly. Line a 9-in. pie plate with bottom crust and trim even with edge; fill with apple mixture. Dot with butter. Roll out remaining pastry to fit top of pie. Place over filling. Trim, seal and flute edges high; cut slits in pastry. Bake at 400° for 40-45 minutes or until golden brown and apples are tender.

Meanwhile, melt butter in a small saucepan. Stir in brown sugar and cream; bring to a boil, stirring constantly. Remove from the heat; and stir in pecans. Pour over top crust. Bake 3-4 minutes longer or until bubbly. Serve warm. Makes 8 servings.

No-Bake Cheesecake Pie

1 cup vanilla or white chips
2 packages (8 ounces each) cream cheese, cubed
1 carton (8 ounces) frozen Cool Whip® whipped topping, thawed
1 graham cracker crust (9 inches)
1/3 cup English toffee bits or almond brickle chip

In a heavy saucepan, melt chips over medium-low heat; stir until smooth. Remove from the heat; stir in cream cheese until smooth. Fold in whipped topping. Pour into the crust. Cover and refrigerate overnight or until set. Just before serving, sprinkle with toffee bits. Makes 6-8 servings.

Peach Streusel Pie

Pastry for single-crust pie (9 inches)
1/4 cup sugar
2 tablespoons cornstarch
2 tablespoons lemon juice
5 cups sliced fresh or frozen peaches, thawed

Topping
2/3 cup packed brown sugar
1/2 cup granola cereal (without raisins)
1/4 cup all-purpose flour
1 teaspoon ground cinnamon
1/4 cup cold butter
Vanilla ice cream

Line a 9-in. pie plate with pastry; flute edges. line the pastry shell with a double thickness of heavy-duty foil. Bake at 450° for 5 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack.

In a bowl, combine the sugar, cornstarch, lemon juice and peaches. Spoon into pastry shell. In another bowl, combine the brown sugar, granola, flour and cinnamon; cut in butter until crumbly. Sprinkle over filling. Bake at 375° for 35-40 minutes or until filling is bubbly. Cool on a wire rack. Serve warm with ice cream. Makes 6-8 servings

Rhubarb Custard Pie

3 eggs
3 tablespoons milk
2 cups sugar
3 tablespoons quick-cooking tapioca
Pastry for double-crust pie (9 inches)
4 cups diced fresh or frozen rhubarb
2 teaspoons butter
Half-and-half cream, optional
Cinnamon-sugar, optional

In a small mixing bowl, lightly beat eggs; blend in milk. Combine sugar and tapioca; stir into egg mixture. Let stand for 15 minutes. Line a 9-in. pie plate with bottom pastry; trim even with edge of plate. Add the rhubarb. Pour egg mixture over rhubarb. Dot with butter.

Roll out remaining pastry to fit top of pie; place over filling. Trim, seal and flute edges. Cut slit in top. Brush pastry with cream if desired.

Bake at 425° for 15 minutes. Reduce heat to 350°, bake 35-40 minutes longer or until lightly brown. Sprinkle with cinnamon-sugar if desired. Cool on a wire rack for 1 hour. Refrigerate for at least 3 hours before serving. Refrigerate leftovers. Makes 6-8 servings.

Coconut Custard Pie

1/2 cup flaked coconut
1 refrigerated pastry shell (9 inches)
4 eggs
1/2 teaspoon salt
1-3/4 cups milk
1/2 cup sugar
1-1/2 teaspoons coconut extract
1/2 teaspoon vanilla extract

Place coconut in an ungreased 9-in. pie plate. Bake at 350° for 4 minutes, stirring several times; set aside. (Coconut will not be fully toasted.)

Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 450° for 8 minutes. Remove foil; bake 4-6 minutes longer. Cool.

In a mixing bowl, beat the eggs and salt for 5 minutes. (Mixture will be lemon-colored and slightly thickened.) Add the milk, sugar substitute, coconut extract and vanilla. Transfer to crust. (Crust will be full.)

Bake at 350° for 30 minutes. Sprinkle with coconut. Bake 8-10 minutes longer or until a knife inserted near the center comes out clean and coconut is lightly browned. Cool on a wire rack for 1 hour. Cover and refrigerate. Makes 8 servings.

Coconut Cream Meringue Pie

2/3 cup sugar
1/4 cup cornstarch
1/4 teaspoon salt
2 cups milk
3 egg yolks, lightly beaten
1 cup flaked coconut, finely chopped
2 tablespoons butter
1/2 teaspoon vanilla extract
1 pastry shell (9 inches), baked

Meringue
3 egg whites
1/4 teaspoon cream of tartar
6 tablespoons sugar
1/2 cup flaked coconut

In a small saucepan, combine the sugar, cornstarch and salt. Stir in milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Stir a small amount of hot filling into egg yolks; return all to pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Gently stir in chopped coconut, butter and vanilla until butter is melted. Pour hot filling into crust.

For meringue, in a small mixing bowl, beat egg whites and cream of tartar on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved. Spread evenly over hot filling, sealing edges to crust. Sprinkle with flaked coconut.

Bake at 350° for 12-15 minutes or until the meringue is golden. Cool on a wire rack for 1 hour. Refrigerate for at least 3 hours before serving. Refrigerate leftovers. Makes 8 servings.

Walnut Mincemeat Pie

Pastry for single-crust pie (9 inches)
1 cup sugar
2 tablespoons all-purpose flour
1/8 teaspoon salt
3 eggs, beaten
1/4 cup butter, melted
1 cup prepared mincemeat
1/2 cup chopped walnuts

Line a 9-in. pie plate with pastry; flute edges. Line pastry shell with a double thickness of heavy-duty foil. Bake at 450° for 5 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack. Reduce heat to 350°.

In a bowl, combine the sugar, flour and salt. Stir in the eggs, butter, mincemeat and walnuts until blended. Pour into crust. Bake for 40-45 minutes or until a knife inserted near the center comes out clean (cover edges loosely with foil if necessary to prevent overbrowning). Cool on a wire rack. Makes 6-8 servings.

Shoofly Pie

1 unbaked pastry shell (9 inches)
1 egg yolk, slightly beaten

Filling
1/2 cup packed brown sugar
1/2 cup molasses
1 egg
1-1/2 teaspoons all-purpose flour
1/2 teaspoon baking soda
1 cup boiling water

Topping
1-1/2 cups all-purpose flour
3/4 cup packed brown sugar
3/4 teaspoon baking soda
Dash salt
6 tablespoons cold butter

Line pastry with a double thickness of heavy-duty foil. Bake at 350° for 10 minutes. Remove foil; brush crust with egg yolk. Bake 5 minutes longer; cool on a wire rack.

For filling, in a small bowl, combine the brown sugar, molasses, egg, flour and baking soda; gradually add boiling water. Cool to room temperature; pour into prepared crust.

For topping, in a large bowl, combine the flour, brown sugar, baking soda and salt. Cut in butter until crumbly. Sprinkle over filling. Bake at 350° for 45-50 minutes or until golden brown and filling is set. Cool on a wire rack. Store in the refrigerator. Makes 6-8 servings.

Dutch Apricot Pie

3/4 cup sugar
2 tablespoons quick-cooking tapioca
4 cups sliced fresh apricots (about 16)
1 tablespoon lemon juice
1 pastry for single-crust pie (9 inches)

Topping
2/3 cup all-purpose flour
1/2 cup sugar
1/2 cup chopped pecans, toasted
1/4 cup butter, melted

In a small bowl, combine sugar and tapioca. Add apricots and lemon juice; toss to coat. Let stand for 15 minutes. Line a 9-in. pie plate with pastry. Trim pastry to 1/2 in. beyond edge of plate; flute edges. Pour filling into crust.

In a small bowl, combine the flour, sugar and pecans. Stir in butter. Sprinkle over filling. Cover edges loosely with foil. Bake at 350° for 15 minutes. Remove foil; bake 25-30 minutes longer or until crust is golden brown and filling is bubbly. Cool on a wire rack. Store in the refrigerator. Makes 8 servings.

Vanilla Custard Pie

1-1/4 cups graham cracker crumbs
3 tablespoons brown sugar
1/3 cup butter, melted

Filling
1/2 cup sugar
1/4 cup all-purpose flour
1/2 teaspoon salt
2 cups milk
2 egg yolks, beaten
2 teaspoons vanilla extract

Meringue
2 egg whites
1/4 teaspoon vanilla extract
1/8 teaspoon cream of tartar
1/4 cup sugar
1/4 cup graham cracker crumbs

Combine the graham cracker crumbs, brown sugar and butter; press onto the bottom and up the sides of an ungreased 9-in. pie plate. Bake at 350° for 8-10 minutes or until lightly browned. Cool on a wire rack.

In a small saucepan, combine the sugar, flour and salt. Stir in milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Stir a small amount of hot filling into egg yolks; return all to the pan. Bring to a gentle boil, stirring constantly; cook and stir 2 minutes longer. Remove from the heat. Gently stir in vanilla. Pour into crust.

In a small mixing bowl, beat the egg whites, vanilla and cream of tartar on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff peaks form. Spread over hot filling, sealing edges to crust. Sprinkle with graham cracker crumbs.

Bake at 350° for 15 minutes or until golden brown. Cool on a wire rack for 1 hour. Refrigerate for at least 3 hours before serving. Makes 8 servings.

Fried Sweet Potato Pies

4-1/2 cups self-rising flour
3 tablespoons sugar
1/2 cup shortening
2 eggs
1 cup milk

Filling
3 cups mashed sweet potatoes
2 cups sugar
3 eggs, lightly beaten
1 can (5 ounces) evaporated milk
1/4 cup butter, melted
3 tablespoons all-purpose flour
1 teaspoon vanilla extract
Oil for deep-fat frying
Confectioners' sugar, optional

In a large bowl, combine flour and sugar; cut in shortening until mixture resembles coarse crumbs. Combine eggs and milk; add to crumb mixture, tossing with a fork until a ball forms. Cover and chill several hours.

In a large bowl, combine the seven filling ingredients; stir until smooth. Divide the dough into 25 portions. On a floured surface, roll each portion into a 5-in. circle. Spoon 2 tablespoons of filling on half of each circle. Moisten edges with water; fold dough over filling and press edges with a fork to seal. Prick tops with a fork 4-5 times.

In an electric skillet, heat 1/2 in. of oil to 375°. Fry pies, a few at a time, for 1 minute on each side or until golden brown. Drain on paper towels. Dust with confectioners' sugar if desired. Store in the refrigerator. Makes 25 pies.

Apple Walnut Pie

3/4 cup ground walnuts
2 tablespoons brown sugar
2 tablespoons beaten egg
1 tablespoon milk
3 tablespoons butter or margarine, softened, divided
1/4 teaspoon vanilla extract
1-1/4 teaspoons lemon juice, divided
Pastry for double-crust pie (9 inches)
5 cups sliced peeled tart apples (about 6 medium)
3/4 cup sugar
2 tablespoons all-purpose flour
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
Additional milk, optional

In a bowl, combine the walnuts, brown sugar, egg, milk, 1 tablespoon butter, vanilla and 1/4 teaspoon lemon juice. Line a 9-in. pie plate with bottom pastry; trim even with edge of plate. Spread nut mixture over crust.

In a large bowl, toss apples with remaining lemon juice. Combine the sugar, flour, cinnamon, nutmeg and salt; toss with apples. Spoon over the nut mixture; dot with remaining butter.

Roll out remaining pastry; make a lattice crust. Trim, seal and flute edges. Brush top with a additional milk if desired. Bake at 375° for 50-60 minutes or until golden brown. Serve warm. Makes 6-8 servings.

Macaroon Cherry Pie

Pastry for single-crust pie (9 inches)
3 cans (14-1/2 ounces each) pitted tart cherries
1 cup sugar
1/3 cup cornstarch
1/2 teaspoon ground cinnamon
1/4 teaspoon red food coloring, optional
TOPPING:
1 egg, lightly beaten
2 tablespoons milk
1 tablespoon butter
1/4 teaspoon almond extract
1/4 cup sugar
1/8 teaspoon salt
1 cup flaked coconut
1/2 cup sliced almonds

Line a 9-in. deep-dish pie plate with pastry. Trim to 1/2-in. beyond edge of plate; flute edges. Bake at 400° for 6 minutes; set aside.

Drain cherries, reserving 1 cup juice. Set cherries aside. In a large saucepan, combine sugar and cornstarch; gradually stir in cherry juice until blended. bring to a boil over medium heat; cook and stir for 2 minutes or until thickened.

Remove from the heat; stir in cinnamon and food coloring if desired. Gently fold in cherries. Pour into crust. Cover edges loosely with foil. Bake at 400° for 20 minutes.

Meanwhile, in a large bowl, combine the first six topping ingredients. Stir in coconut and almonds. Remove foil from pie; spoon topping over pie. Bake at 350° for 20 minutes or until topping is lightly browned. Cool on a wire rack for 1 hour. Chill for 4 hours or overnight before cutting. Makes 6-8 servings.

Golden Peach Pie

Pastry for double-crust pie (9 inches)
5 cups sliced peeled fresh peaches (about 5 medium)
2 teaspoons lemon juice
1/2 teaspoon grated orange peel
1/8 teaspoon almond extract
1 cup sugar
1/4 cup cornstarch
1/4 teaspoon ground nutmeg
1/8 teaspoon salt
2 tablespoons butter
Milk

Line a 9-in. pie plate with bottom pastry; trim even with edge of plate. Set aside. In a large bowl, combine the peaches, lemon juice, orange peel and extract. Combine the sugar, cornstarch, nutmeg and salt. Add to peach mixture; toss gently to coat. Pour into crust; dot with butter.

Roll out remaining pastry to fit top of pie; make decorative cutouts in pastry. Set cutouts aside. Place top crust over filling. Trim, seal and flute edges. Brush pastry and cutouts with milk; place cutouts on top of pie. Cover the edges loosely with foil.

Bake at 400° for 40 minutes. Remove foil; bake 10-15 minutes longer or until crust is golden brown and filling is bubbly. Cool on a wire rack. Store in the refrigerator. Makes 8 servings.

Old-Fashioned Sugar Pie

Pastry for two single-crust pies (9 inches)
1-1/2 cups raisins
1 cup butter, softened
1 cup sugar
1 cup packed brown sugar
6 eggs
2 teaspoons vanilla extract
2 to 4 teaspoons ground cinnamon
1 cup chopped nuts
1 cup flaked coconut
Cool Whip whipped topping and additional chopped nuts, optional.

Line two 9-in. pie plates with pastry. Trim pastry to 1/2 in. beyond edge of plate; flute edges. Line crusts with a double thickness of heavy-duty foil. Bake at 450° for 10 minutes. Discard foil. Cool on wire racks.

Place raisins in a saucepan and cover with water; bring to a boil. Remove from heat; set aside. In a large mixing bowl, cream butter and sugars until light and fluffy. Beat in eggs, vanilla and cinnamon until smooth.

Drain raisins. Stir the raisins, nuts and coconut into creamed mixture (mixture will appear curdled). Pour into the crusts. Bake at 350° for 30-35 minutes or until set. Cool on wire racks. Garnish with whipped topping and nuts if desired. Makes 2 pies (6-8 servings each).

Plum Pie

1/4 cup packed brown sugar
1/4 cup crushed saltines
Pastry for double-crust pie (9 inches)
1-1/2 pounds fresh plums, pitted and quartered
1 cup sugar
1/4 cup all-purpose flour
1 teaspoon ground cinnamon
3 tablespoons cold butter
1 teaspoon cinnamon-sugar

In a small bowl, combine brown sugar and crumbs. Line a 9-in. pie pan with bottom crust; sprinkle with brown sugar mixture and pack gently. Cover with plums. Combine the sugar, flour and cinnamon; cut in butter until crumbly. Sprinkle over plums.

Roll out remaining pastry to fit top of pie. Make small cuts or slits in top crust; place over plums. Seal and flute edges. Sprinkle with cinnamon-sugar. Bake at 400° for 30 minutes. Reduce heat to 350°; bake 25 minutes longer or until golden brown. Makes 6-8 servings.

Peanut Lover's Pie

6 tablespoons honey roasted peanuts, divided
1-1/2 cups graham cracker crumbs
7 tablespoons butter, melted
3 pints chocolate ice cream, softened
1 cup plus 1 tablespoon peanut butter, divided
3/4 cup coarsely chopped peanut butter cups, divided
1/2 cup caramel ice cream topping

Chop 1 tablespoon of peanuts; set aside. Place the remaining peanuts in a food processor; cover and process until ground. In a small bowl, combine the ground nuts, cracker crumbs and butter. Press onto the bottom and up the sides of an ungreased 9-in. pie plate. Freeze until firm, about 30 minutes.

In a large bowl, combine the ice cream and 1 cup peanut butter until blended. Spoon half into crust. Return remaining ice cream mixture to the freezer. Cover and freeze pie until almost firm, about 1 hour. Sprinkle with about two-thirds of the chopped peanut butter cups. Freeze for 30 minutes.

Meanwhile, resoften remaining ice cream mixture. Spread over peanut butter cups (pie will be very full). Cover and freeze for at least 2 hours or until almost firm. Sprinkle with chopped peanuts and remaining chopped peanut butter cups. Cover and freeze until firm, about 1 hour longer.

Remove from the freezer 15 minutes before serving. Combine caramel topping and remaining peanut butter; drizzle some over dessert plates. Top with a piece of pie; drizzle with remaining caramel mixture. Makes 8 servings.

Blackberry Cherry Cobbler

1 can (21 ounces) cherry pie filling
2 cups frozen blackberries, thawed
1/4 teaspoon ground cinnamon

Topping
1/3 cup sugar
1/4 teaspoon ground cinnamon
1 tube (7-1/2 ounces) refrigerated buttermilk biscuits
3 tablespoons butter, melted
1/4 cup sliced almonds

In a large saucepan, combine the pie filling, blackberries and cinnamon. Cook over medium heat until mixture is bubbly, stirring occasionally. Pour into a greased 11-in. x 7-in. x 2-in. baking dish.

In a small bowl, combine the sugar and cinnamon. Dip biscuits in butter and then in cinnamon-sugar. Arrange biscuits around edges of dish; sprinkle with almonds. Bake, uncovered, at 350° for 25-30 minutes or until golden brown. Serve warm. Makes 10 servings.

Cinnamon Peach Cobbler

4 cups sliced peeled fresh or frozen unsweetened peaches, thawed
1/2 cup sugar
1 tablespoon plus 2/3 cup biscuit/baking mix, divided
1/2 teaspoon ground cinnamon
2 to 3 tablespoons brown sugar
1/4 cup cold butter, cubed
3 tablespoons milk

In a large bowl, combine the peaches, sugar, 1 tablespoon of biscuit mix and cinnamon. Transfer to a greased shallow 1-1/2-qt. baking dish.

In another bowl, combine brown sugar and remaining biscuit mix. Cut in butter until crumbly. Stir in milk just until blended. Drop by rounded tablespoonfuls onto peach mixture. Bake at 400° for 20-25 minutes or until top is golden brown and filling is bubbly. Makes 6-8 servings.

Two-Layer Silk Pie

2 unbaked pastry shells (9 inches)
2-1/2 cups cold milk
1 package (5.9 ounces) instant chocolate pudding mix
1 can (14 ounces) sweetened condensed milk
1/2 cup creamy peanut butter
1 carton (12 ounces) frozen Cool Whip whipped topping, thawed
Chocolate curls and chopped peanuts, optional

Line unpricked pastry shells with a double thickness of heavy-duty foil. Bake at 450° for 8 minutes. Remove foil; bake 5 minutes longer. Cool on wire racks.

In a bowl, whisk milk and pudding mix for 2 minutes. Spread into crusts. In a large mixing bowl, beat condensed milk and peanut butter until smooth. Set aside 2 cups whipped topping for garnish; cover and refrigerate. Fold remaining whipped topping into peanut butter mixture. Spread over pudding layer. Refrigerate for 6 hours or until set. Garnish with reserved whipped topping; top with chocolate curls and peanuts if desired. Makes 2 pies (6-8 servings each).

Old-Fashioned Chocolate Pie

1 cup sugar
1/3 cup baking cocoa
1/4 cup all-purpose flour
Pinch salt
2-1/4 cups water
1 tablespoon butter
1 teaspoon vanilla extract
1 pastry shell (9 inches), baked
Whipped cream and chocolate sprinkles

In a large saucepan, combine the sugar, cocoa, flour and salt; gradually add water. Cook and stir over medium heat until mixture comes to a boil. Cook and stir for 1-2 minutes or until thickened. Remove from the heat; stir in butter and vanilla.

Pour into pastry shell. Refrigerate for 2-3 hours before serving. Garnish with whipped cream and chocolate sprinkles. Makes 6-8 servings.

Frosty Mocha Pie

4 ounces cream cheese
1/4 cup sugar
1/4 cup baking cocoa
1 tablespoon instant coffee granules
1/3 cup milk
1 teaspoon vanilla extract
1 carton (12 ounces) frozen Cool Whip whipped topping, thawed
1 extra-servings-size graham cracker crust (9 inches)
Chocolate syrup, optional

In a large mixing bowl, beat the cream cheese, sugar and cocoa until smooth. Dissolve coffee granules in milk. Stir coffee mixture and vanilla into cream cheese mixture; fold in whipped topping.

Pour into crust. Cover and freeze for at least 4 hours. Remove from the freezer 10 minutes before serving. Drizzle with chocolate syrup if desired. Makes 10 servings.