Here are some of my favorite pie recipes. I'm new to the whole pie making thing, and I second the pre-made, rolled pie crust! It tastes great, and looks homemade!
Pistachio Cream Pie
1 pkg. cream cheese, softened
1 C. milk
1 pkg (3.4 oz) instant pistachio pudding mix
1 can crushed pineapple, drained
1 (9 inch) graham cracker crust
2 C. Cool Whip
Toasted Coconut
In a small mixing bowl, beat the cream cheese, milk and pudding mix until smooth. Fold in the pineapple. Spoon into the crust. Spread with the Cool Whip; sprinkle with coconut. Cover and refrigerate pie until serving.
White Chocolate Pie
1 pkg. cream cheese, softened
3/4 C. powdered sugar
1 carton Cool Whip, thawed, divided
1 chocolate crumb crust
1 1/4 C. cold milk
1 pkg. (3.4 oz.) instant white chocolate pudding mix
Red food coloring
In a mixing bowl, beat cream cheese, powdered sugar and 1/4 C. whipped topping until light and fluffy. Spread over crust. In a mixing bowl, beat milk and pudding mix on low speed for 2 minutes. Pour over cream cheese mixture. Refrigerate for 2 hours or until firm. Tint remaining Cool Whip pink. Spread over pie just before serving. Refrigerate leftovers.
Raspberry Silk Pie
10 ox. frozen raspberries in syrup
1 Tbs. cornstarch
1 C. fresh raspberries (or whole frozen, not in syrup)
1/2 C. margarine or butter, softened
4 oz. Baker's white chocolate, melted, do not burn
1/3 C. sugar
2 eggs or equivalent egg product
2 oz. semi sweet chocolate, chopped in pieces
2 Tbs. butter or margarine melted
10 fresh raspberries for garnish, optional
9 inch pie shell, already baked
Puree frozen, thawed raspberried in food processor; strain and discard seeds. In a small saucepan, combine cornstarch and sugar, blending well. Slowly add pureed raspberries. Cook over low heat, stirring constantly, until thickened. Cool mixture and spread over cooled crust. Arrange 1 cup whole berried over raspberry layer. Refrigerate. Beat 1/2 C. margarine and sugar until light and fluffy. Gradually add melted white chocolate, beating constantly. Add eggs one at a time, beating at highest speed 3 minutes after each addition. Pour over raspberried, smoothing mixture over surface. Rrefrigerate. In a small saucepan, melt sem-sweet chocolate and 2 Tbs. butter or margarine (or do this in microwave). Stir well. Drizzle over set white chocolate mixture. Garnish if desired. Refrigerate 2 hours or longer.
Derby Pie
1/2 C. flour
1 C. sugar
2 eggs, slightly beaten
1/2 C. butter, melted and cooled
1 C. chopped nuts (pecans are good)
1 C. chocolate chips
1 tsp. vanilla
Mix all ingredients and pour into unbaked pie shell. Bake 45-50 minutes at 350 degrees until set. Serve warm. This tastes like a chocolate chip cookie and is wonderful warm with a scoop of vanilla ice cream.