Ooh my, here are my favorites. Maybe it will help you.

Coconut Cream Pie -

1 already made graham cracker crust
Coconut flavored pudding (prepare as directed)
1 container of whip cream
1 pkg sweet coconut

- combine pudding and 2/3 of whip cream - place in pie shell
the spread remainer whip cream over, and cover top with coconut.

Sweet Potato Pie -

Sweet Potato Pie Filling (or you can just bake some and squish yourself add butter and cinnamon)

Already made pie crust - place filling in crust and bake as directed.

Chocolate Mousse Pie -

Easy, same as coconut except no whip cream in pudding, place pudding directly into shell, add whip cream on top, and shavings of your favorite chocolate bar, and then chocolate syrup drizzled over, refridgerate for 2 hours before serving.

Also, BettyCrocker.Com has alot of good ones try there.

apple pie

Extremely Easy Vegetable Soup:

Big jug of V8 vegetable juice
Your favorite frozen and fresh veggies (NOT canned, except tomatoes or Asian veggies), as thick as you want it
Black pepper and any other seasoning you like, to taste

Start warming up the soup and seasonings first, then add veggies according to biggest, hardest, frozen ones first. Let it cook until the veggies are as soft as you want. Don’t forget that every time you reheat it on the stove the veggies will get softer. This also works great in a crock pot. Put it on low all day, unless you like soft veggies.

Personally, I go for:
Low sodium V8 juice
carrots
broccoli
cauliflower
water chestnuts
corn
green beans
peas
stewed tomatoes
celery
bamboo
black pepper
italian seasoning
Cook about an hour on medium-high and serve with garlic crutons to put on top

Pumpkin pie of any kind yummmmmmmmmmmmmm

Well, since it’s the Apples that take on their fullest, sweetest flavor this month here in Ohio, then anything apple is great. I like to mix mine with some berries however, just for that little special something and this is one of my favorite recipes:

Dutch Apple Berry Pie

INGREDIENTS
2 cups sliced green apples
1/2 cup raspberries
1/2 cup fresh blueberries
1 (9 inch) deep dish pie crust
2/3 cup all-purpose flour
2/3 cup packed brown sugar
1/3 cup butter
1/2 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1 pinch ground nutmeg

DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
Mix apples, raspberries and blueberries; pour into pie shell.
In a large bowl, combine flour, brown sugar, butter or margarine, cinnamon, allspice and nutmeg. Mix until dry and crumbly. Sprinkle over fruit.
Bake for 30 minutes, or until topping is brown.

So simple, so delicious…………enjoy and happy pie cooking!

Decadent Pecan Pie - Flaky Pastry
Yield: 1 pie, 8 servings

Best Flaky Pastry:
1 cup Gold Medal all-purpose flour
1/4 teaspoon salt
1/3 cup plus 1 tablespoon shortening or 1/3 cup lard
2 to 3 tablespoons cold water

Filling:
2/3 cup sugar
1/3 cup butter or margarine, melted
1 cup corn syrup
1/2 teaspoon salt
3 eggs
1 cup pecan halves or broken pecans

Mix flour and salt in medium bowl. Cut in shortening, using pastry blender or crisscrossing 2 knives, until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost leaves side of bowl (1 to 2 teaspoons more water can be added if necessary).
Gather pastry into a ball. Shape into flattened round on lightly floured surface. Roll pastry, using floured rolling pin, into circle 2 inches larger than upside-down pie plate, 9 x 1-1/4 inches. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side.

Trim overhanging edge of pastry 1 inch from rim of pie plate. Fold and roll pastry under, even with plate; flute as desired.

Heat oven to 375 F.

Beat sugar, butter, corn syrup, salt and eggs in medium bowl with wire whisk or hand beater until well blended. Stir in pecans. Pour into pastry-lined pie plate.

Bake 40 to 50 minutes or until center is set; cool
————————————————————————–
Apple Cranberry Pie
Ingredients:
1 cup chopped cranberries
1 1/2 cups chopped tart apples
1/4 cup crushed pineapple
1 cup sugar
dash salt
pastry for 2-crust pie
Preparation:
Combine cranberries, apples, pineapple, sugar, and salt; cover and let stand 2 hours. Pour into a 9-inch pastry-lined pie plate. Cover with top crust, seal, and crimp edges. Cut small vents in top of pie. BAke at 450° for 10 minutes. Reduce heat to 350° and bake 30 minutes longer, until nicely browned.
————————————————————
Almond Streusel Peach Pie

2 c Flour
3/4 ts Salt
10 tb Butter; chilled
2 tb Shortening; chilled
1 c Brown sugar
3/4 ts Nutmeg
1/2 c Almonds; sliced
1 Lemon
9 Peaches; about 3 pounds
3 tb Cornstarch
1/4 ts Almond extract
2 tb Dry bread crumbs

Combine 1 cup flour and 1/2 ts. salt. Cut in 4 tb. of butter and the shortening until mixture resembles coarse meal with a few pea-sized pieces remaining. Sprinkle in 3 to 4 tb ice water, a tablespoon at a time, until dough just comes together. Gather into a disk. Wrap and chill at least 30 minutes. Combine remaining cup of flour, 1/3 cup brown sugar, 1/4 ts. salt, and 1/4 ts. nutmeg. Cut in remaining 6 tb. of butter until crumbly. Stir in almonds. Chill. On a lightly floured work surface, roll out chilled pie pastry to fit a 9″ pie pan. Fit pastry into pan. Trim and flute edges. Chill. Heat oven to 475. Grate 1 ts. of lemon zest from the lemon and squeeze 1 tb. of juice. Peel peaches and slice. Combine with remaining 2/3 cup brown sugar, remaining 1/2 ts nutmeg, lemon zest and juice, cornstarch and almond extract. Sprinkle bread crumbs over bottom of pie shell and fill with peach mixture. Sprinkle almond crumb mixture on top. Bake 15 minutes. Reduce temperature to 350. Continue baking until top is browned and fruit juices are bubbling, 50 to 55 minutes. Cool completely before cutting.

I like pecan pie and I just use the one on the back of the Karo syrup bottle. Another good choice is egg custard. My family loves it and fights over it.