Sister Hawthorn's Peanut Butter Pie (recipe from Kevin's mission)

Peanut Butter Pie

1 Chocolate Cookie Crust
8 oz. Cream Cheese
1 cup Peanut Butter
1/2 cup Sugar
1 teaspoon Vanilla
8 oz. Whipped Topping, thawed

With electric mixer, beat cream cheese and sugar. Blend in peanut butter and vanilla. Fold in whipped topping. Spoon into crust. Refrigerate at least 4 hours. Garnish with chocolate syrup grated chocolate and Reese's Cups.

Zucchini Pot Pie

Adapted from Skinny Taste.

4 small zucchinis sliced thin (I used a mandolin)
green onions
4 slices bacon (4 points plus)
4 Tbs Parmesan (2 points plus)
1/2 c. milk (1 point plus)
1/2 c. flour (6 points plus)
1 tsp. baking powder
2 eggs (4 points)
garlic salt
pepper

Put the zucchini in a greased pie pan, top with green onions, bacon, and Parmesan. Mix milk, flour, baking powder, eggs, garlic salt, and pepper in a bowl. Pour mixture over zucchini. Bake at 400 for 35mins. or until topping is golden.

Total Points Plus: 17 

Chocolate Tofu Pie

1 prepared graham cracker pie shell
1 package soft tofu, drained and rinsed
1-12 oz. package semi sweet chocolate chips
2 tsp. vanilla

Drain and rinse tofu. Place tofu in blender and blend until smooth. Melt chocolate chips (being careful not to burn) and add to tofu along with vanilla. Mix well and pur into pie shell. Peppermint extract can be substitute for vanilla if you like chocolate mint pie.

French Apple Pie

Filling
8 cups Tart Apples, thinly sliced
1 cup Sugar
2 Tablespoons, plus 2 teaspoons Flour
3/4 teaspoons Cinnamon
Nutmeg
Salt

Cook and stir all filling ingredients together in a saucepan until apples are soft.

Crumb Topping

1/3 cup Sugar
3/4 cup Flour
6 Tablespoons Butter

In a medium bowl, make the crumb topping by cutting the butter into the sugar and flour with a pastry blender.

Pie Crust
1 cup Flour
1/2 cup plus 1 Tablespoon Shortening
1/4 cup Water
1/2 teaspoon Salt

Make sure all ingredients are at room temp. Follow the measurements and directions EXACTLY.

Measure the flour and shortening separately. Cut the shortening into 1/2 of the flour with a pastry blender (25 strokes). Cut in the remaining flour (15 strokes). Add water and salt; mix with a fork (50 strokes). Flour hands and gather dough into a ball. Roll dough out between 2 pieces of wax paper and ease dough into pan (remove wax paper carefully). Trim the excess dough with a knife.

Pour the apple filling into the pie crust. Bake at 350-degrees for 15 minutes. Sprinkle crumb topping over the pie and put back into the oven for an additional 15-20 minutes until lightly browned.