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
• Oreo  cookie 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.