by Jeanni Ritchie
February is Great American Pies Month, that time of the year when we celebrated all things sliced. From mouthwatering dessert pies to savory pies that can be served for dinner, there’s something for every taste bud out there.
Here are two of my go-to recipes for family game nights and potluck contributions:
Mississippi Mud Pie
Ingredients:
•plain or chocolate graham cracker crust
•1 (12 ounce) container frozen whipped topping, thawed
•¾ cup white sugar
•8 ounces cream cheese, softened
•1 (3.9 ounce) package instant chocolate pudding mix
•1 (3.4 ounce) package instant butterscotch pudding mix
•3 cups milk
•About 20 crushed Oreos
•Gummy worms (optional)
Directions:
1. Blend together half the whipped topping, 3/4 cup sugar, and softened cream cheese. Spread mixture on top of crust.
2. Whip together the puddings and milk and spread on top of cream cheese mixture. Top with remaining whipped topping.
3. Sprinkle crushed Oreos on the top. For a kid-friendly dessert add gummy worms.
Savory Meat Pie
• 2 medium potatoes, peeled and quartered
• 1 pound ground beef
• Seasonings to taste (I use lots of Tony’s, garlic powder, onion salt, salt and pepper)
• 2 tsp. parsley
• 3 tbsp. Worcestershire sauce or sweet chili sauce
• Pastry for double-crust pie (9 inches)
• 1/4 cup cream cheese, softened
• 1 tablespoon 2% milk
Directions:
1. In a saucepan, cook potatoes in boiling water until tender; mash and set aside.
2. Meanwhile, in a large skillet, brown beef until no longer pink; drain. Add seasonings. Simmer for 4-5 minutes. Stir in the potatoes, parsley, and Worcestershire or chili sauce; remove from heat.
3. Place bottom pastry in a 9-in. pie plate; brush with softened cream cheese. Add the meat mixture. Top with remaining pastry; seal and flute edges. Cut slits in the top crust.
4. Brush with milk. Bake at 450° for 10 minutes. Reduce heat to 350° bake 25 minutes longer or until golden brown.
This month, started by Crisco in 1990, is all about enjoying PIES! Bake them, share them, eat them. Use #GreatAmericanPiesMonth to share your favorite pies and recipes on social media.
Jeanni Ritchie is a contributing journalist from Central Louisiana. She can be reached at jeanniritchie54@gmail.com.