Pies, Pies, Pies

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Grasshopper Pie

  • 1/2 c. cold water
  • 1 envelop unflavored gelatin
  • 1/2 c. green creme de menthe
  • 1 7 1/2-oz. jar Marshmallow Fluff
  • 1 1/2 c. heavy or whipping cream
  • 1 chocolate crumb crust

In medium saucepan combine water and gelatin; let stand 1 minute. Cook over low heat, stirring constantly, until gelatin is completely dissolved; remove from heat. Stir in creme de menthe and Fluff. Chill until mixture mounds when dropped from a spoon. Beat heavy cream until soft peaks form. Fold into thickened gelatin. Pour into crust. Refrigerate until set. Makes 10 servings.

Fluffernutter Pie

  • 1 envelope unflavored gelatin
  • 3 T. sugar
  • 1 tsp. vanilla extract
  • 1 c. peanut butter
  • 1 c. Marshmallow Fluff
  • 2 c. heavy or whipping cream
  • 1 Chocolate Crumb Crust

In medium saucepan combine 1/2 cup cold water and gelatin; let stand 1 minute. Cook stirring constantly, until gelatin is completely dissolved. Remove from heat. Stir in sugar, vanilla and remaining water. Beat in peanut butter and Fluff. Chill until mixture mounds when dropped from spoon. Fold in whipped cream. Turn into crust; chill until set. Makes 6 to 8 servings.

Pumpkin Chiffon Pie

  • 1 envelope unflavored gelatin
  • 1/2 c. cold water
  • 1 7 1/2-oz. jar Marshmallow Fluff
  • 1 16-oz. can pumpkin
  • 1/2 tsp. ground ginger
  • 1/2 tsp. ground cinnamon
  • 1/4 tsp. grated nutmeg
  • 1/2 tsp. salt
  • 1/2 c. heavy or whipping cream, whipped
  • 1 prebaked Graham Cracker Crust

In medium saucepan combine gelatin and cold water; let stand 1 minute. Cook over low heat, stirring constantly, until gelatin is completely dissolved. Blend in Marshmallow Fluff, pumpkin, spices and salt. Chill until mixture mounds when dropped from a spoon. Fold in whipped cream. Turn into pie crust and chill until set, about 2 hours. Makes 6 to 8 servings.

Variations: Strawberry, Rasberry or Banana Chiffon Pie:

In place of pumpkin and spices, substitute 2 cups mashed fruit, 1 T. lemon juiceand 1 tsp. grated lemon peel.

Lemon Meringue Pie

  • 1 1/2 c. sugar
  • 6 T. cornstarch
  • 1/4 tsp. salt
  • 1/2 c. freshly squeezed lemon juice
  • 1/2 c. cold water
  • 3 eggs yolks, slightly beaten
  • 1 1/2 c. boiling water
  • 1 T. butter or margarine
  • 9-inch baked pie shell
  • Fluff Meringue (below)

In medium saucepan combine sugar, cornstarch and salt. Add lemon juice, cold water and egg yolks; stir in boiling water. Cook over medium heat, stirring constantly, until mixture begins to boil. Cook 2 to 3 minutes more. Stir in butter until melted. Remove from heat. Heat oven to 350F. Prepare Fluff Meringue. Pour filling into pie shell. Spread meringue over hot filling; seal well to crust. Bake 10 to 12 minutes or until meringue is golden. Cool completely on wire rack. Makes 8 servings.

Fluff Meringue

In medium bowl beat 3 egg whites, at room temperature, until soft peaks form. Beat in 1/2 c. Marshmallow Fluff, a little at a time, until whites stand in stiff glossy peaks.