Pecan Pie

PW’s Pecan Pie
1 unbaked pie crust
1 cup white sugar
2 tablespoons brown sugar
1/4 teaspoon salt
1 cup corn syrup
1/3 cup melted butter (regular, salted)
3 eggs, beaten
1/4 teaspoon vanilla
1 heaping cup chopped pecans

Mix sugar, brown sugar, salt, corn syrup, butter, eggs, and vanilla together in a bowl. Pour chopped pecans in the bottom of the pie shell. Pour syrup mixture over the top. Bake pie at 350 degrees for 50 minutes, being careful not to burn pecans and crust.

Allow to cool for several hours or overnight. Serve in thin slivers.

Blueberry Cream Cheese Pie

Ingredients
1 9in. graham cracker pie shell
8 oz. cream cheese
1 can sweetened condensed milk
1/4 cup Real Leamon Juice
1 can Blueberry Pie Filling (can use cherry or strawberry pie filling)

Directions
Mix cream cheese until soft, with no lumps. Add the sweetened condensed milk, blend well. Add lemon juice. Mixture will begin to thicken. Pour into pie crust. Top with pie filling. Place in refrigerator until well set, about 2 hours. This will make one 9in. pie

Light and fruity pie

Ingredients
1 pkg strawberry jello
2/3 cup boiling water
2 cups ice cubes *approx 6*
1 8oz cool whip
1 cup diced fresh strawberries
1 prepared 8 or 9 inch graham cracker crust

Directions
Dissolve gelatin completely in boiling water stirring about 3 minutes. Add ice cubes and stir constantly until gelatin is thickened, about 2 to 3 minutes. Remove any ice that did not melt. Using wire whisk, blend in whipped topping; then whip until smooth. Fold in fruit. Spoon into crust. Chill 3 hours.