Million Dollar Pie & Tuesday's Tip of the Day

Million Dollar Pie

1 can sweetened condensed milk

1 can crushed pineapple, well drained

1 pkg. coconut

1/4 cup lemon juice

1/4 cup chopped pecans

1 tsp. vanilla

8 oz. whipped topping

Graham Cracker Crust

Chopped pecans or Toasted Coconut for Garnish

Place crushed pineapple in strainer to drain.

Press out all juice by squeezing with the back of a spoon.

Mix with condensed milk and lemon juice.

Gently stir in chopped pecans and coconut.

Fold in whipped topping.

Pour into baked and cooled graham cracker crust.

Refrigerate for several hours.

Tuesday's Tip of the Day

A quick and easy way to create a crust for individual desserts 

is to place a cookie in the bottom of a paper lined muffin cup.

For this dessert, I used a vanilla sandwich cookie.

And the pie filling just goes on top.

Garnish with chopped pecans or toasted coconut, if you wish.

Chocolate Pie

The Graham Cracker Crust

1 1/2 cups finely ground graham cracker crumbs

1/3 cup granulated sugar

6 tbsp butter, melted

My favorite appliance for the graham cracker crust is my food processor.

Place the crackers in the processing bowl and with a few pulses of the blade, you have perfect crumbs.

Add sugar and pulse a couple more times to blend thoroughly.

With the processor running, slowly pour the melted butter in through the feeding tube.

Press the crumb mixture into a 9" pie pan.

Bake at 375 degrees for 7 minutes.

Cool completely.

The Chocolate Pudding Pie Filling

1 pkg. (5 oz) Cook and Serve Chocolate Pudding

1 egg

2 1/2 cups milk

Place egg in saucepan. Add milk.

Whisk this together thoroughly.

Add package of chocolate pudding and pie filling.

Cook over medium heat, stirring constantly.

Be careful not to scorch your pudding.

When the pudding bubbles and thickens, remove from the heat and allow to cool slightly.

Spread into cooled crust.

The Whipped Topping

Prepare whipped cream or use a prepared whipped topping.

Add a dollop to each individual serving or

"frost" your entire pie.

This is perfect for summer, 

as you need to have the oven on for just a short time.

This, by the way, is my hubby's all time favorite dessert!

Easy No-Bake Cheesecake

This is an Easy...Easy...No Bake Cheesecake...

Graham Cracker Crust

• 1 1/2 cups finely ground graham cracker crumbs
• 1/3 cup white sugar
• 6 tablespoons butter, melted

Mix graham cracker crumbs, sugar, and melted butter or margarine, until well blended .

 Press mixture into an 8 or 9 inch pie plate.

Chill for about an hour.

Cheesecake Filling

1/2 c. sugar

8 oz. cream cheese

8 oz. Whipped Topping

1 tsp. vanilla

Beat cream cheese with sugar and vanilla. Fold in whipped topping.

Pour into graham cracker crust and spread until smooth.

Chill at least 2 hours.

Serve with fruit topping.

We served our cheesecake with cherry and blueberry toppings... 

on the side.

This is light and refreshing for a quick summer dessert.

Impossible Pumpkin Pie

The Impossible Pumpkin Pie...

...it creates its own crust.

It's like Magic!

Preheat oven to 350 degrees.

3/4 cup sugar

2 eggs

 1 can evaporated milk

1  15 oz. can pumpkin

1 tsp. vanilla

1  1/2 tsp. cinnamon

1/4 tsp. nutmeg

1/2 cup bisquick

Measure all ingredients into a blender.

Blend 1 minute or until smooth.

Pour into pie plate.

Bake for 50 to 55 minutes.

Knife in center of pie should come out clean.

This is one of my favorite recipes in the fall.

It's so easy and tastes so good!

Garnish with whipped topping and freshly ground nutmeg.

recipe submitted  by Natalie at Tins and Treasures

The Old Farmhouse is full of excitement as their

Winter Holiday Celebration begins tomorrow.

*Click the celebration banner to see everyone's new creations*