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Pelican’s Peanut Butter Pie
1 chocolate pie crust
8 oz. softened cream cheese
14 oz. sweetened condensed milk
3/4 cup peanut butter
3 tablespoon lemon juice
1 teaspoon vanilla extract
1 cup whipping cream
1-2 teaspoon chocolate flavored syrup
Oreocookie crust in 9 inch pan
Place cream cheese in a large bowl, beat until fluffy; add in condensed milk and peanut butter until smooth.Stir in lemon juice and vanilla.Fold in whipped cream. Turn into Oreo cookie crust. Drizzle syrup over tip of pie; gently swirl with spoon. Chill 4 hours or until set.
Pelican’s Wild berry Pie (No Sugar added)
4 cups Assorted berries (black berries, blue berries or raspberries)
1 cup Splenda
1/4 cup tapioca
1 tablespoon lemon juice
Place 4 cups assorted berries in a large bowl add splenda; add 1/4 cup tapioca and 1 tablespoon lemon juice mix well. Then place in a 9 inch pie crust shell then cover with pie crust pinch sides of the pie crust.Place in a preheated oven at 350f for 35 mintues or until crust is golden brown. Let pie cool for 30 mins. then serve.
Pie Crust Recipe
Makes two 9-inch pie crusts in a hurry!
2 cups flour
1/2 cup sour cream
5 oz butter, room temp
Combine ingredients to form dough. Separate in half; let rest in fridge 10 mins if you have the time. Roll out into 2 shells. Add vanilla or almond extract to recipe for fruit.