Sour Cream Apple Pie

2 eggs
1 cup ( 8 oz.) sour cream
1 cup sugar
6 Tbsp. all-purpose flour, divided
1 tsp. vanilla
1/4 tsp. salt
3 cups chopped, peeled baking apples
1 unbaked pie shell ( 9 in. )
3 Tbsp. butter, softened
1/4 cup packed brown sugar
In a large bowl, beat eggs. Add sour cream. Stir in sugar, 2 Tbsp flour, vanilla and salt; mix well. Stir in apples. Pour into pie shell. Bake at 375 degrees for 15 minutes. Meanwhile, combine butter, brown sugar and remaining flour. Sprinkle over top of pie. Return to oven for 20-25 minutes or until filling is set. Cool completely on a wire rack. Serve or cover and refrigerate.

Easy Chocolate Coconut Cream Pie

9 in. baked pie crust
1 pkg. (4 serving) vanilla cook and serve pudding mix
1/2 cup sugar
1/4 cocoa
1 3/4 cups milk
1 cup sweetened coconut flakes
Cook all together. Pour into pie crust.
Top with 2 cups frozen non-dairy whipped topping.

Nutter Butter Frozen Peanut Butter Pie

Crust:
24 Nutter Butter sandwich cookies
5 Tbsp. butter, melted
Filling:
1 8 oz. pkg. cream cheese, softened
1 cup creamy peanut butter
3/4 cup sugar
1 Tbsp. vanilla
1 tub (8 oz. ) Cool Whip, thawed and divided. Crush cookies in zipper style plastic bag with rolling pin or in food processor. Mix cookie crumbs and butter. Press onto bottom and sides of 9 in. plate. Mix cream cheese, peanut butter, sugar and vanilla with electric mixer on med. speed until well-blended. Gently stir in 1 1/2 cups whipped topping. Spoon into crust. Freeze 4 hours or overnight until firm. Let stand 1/2 hour or until pie can be cut easily. Garnish with remaining whipped topping and additonal cookies, if desired. Special Extra: Just before serving, drizzle chocolate-flavored syrup on plates.













free