Bushwacker Pie Recipes

BUSHWACKER PIE

Steps:

• Pulse cookies in a food processor to make fine crumbs. Each bag will yield about 2 cups crumbs. Melt 2 T of butter in each pie dish and add 1/2 of crumbs, about 2 cups to melted butter. Mix well to moisten all crumbs and make an even crust using your fingers to press crumbs together in bottom and up sides of pie dish. Refrigerate crusts while preparing filling.
• Combine liqueurs with sweetened condensed milk in a large bowl. Whip cream until stiff peaks form. Gently fold whipped cream into milk mixture. Pour mixture into prepared crusts. Freeze for at least 6 hours, or wrap and freeze up to 3 months.
• Garnish with chocolate chips, butterscotch chips, chocolate syrup or coconut if desired
• Yield: 2 pies, 8-10 servings each

BUSHWACKER

Steps:

• In a one-quart blender half filled with ice, combine coffee liqueur, rum, Irish cream, vodka, amaretto and coconut cream. Blend until smooth. Pour into cup and sprinkle a little nutmeg on top and enjoy a little taste of the Islands.

BUSHWACKER

Steps:

• Put everything, except nutmeg, whipped cream and cherries in a blender and use enough ice that when blended will be the consistency of a milkshake.
• Blend, pour into glasses, and top with whipped cream, a cherry, and a couple dashes of grated nutmeg.
• Enjoy!
• But use caution!
• They taste like there is no alcohol in them and most people have a tendency to get"bushwacked!"
• Haha!

BUCKEYE PIE

Steps:

• Heat oven to 375°F. Make and bake 36 cookies as directed on pouch. Cool completely, at least 30 minutes. Store 20 cookies in airtight container for another use.
• Heat oven to 350°F. Spray 9-inch glass pie plate with cooking spray.
• In food processor, process half of the remaining 16 cookies to fine crumbs. Remove to medium bowl. Process second half of remaining cookies to fine crumbs; add to bowl. Stir in 1/4 cup melted butter until well blended. Press very firmly in bottom and up side of pie plate. Bake 9 to 11 minutes or until crust is set in center. Cool 15 minutes.
• In large bowl, beat cream cheese, 1/4 cup softened butter and the peanut butter with electric mixer on medium speed until blended. On low speed, beat in powdered sugar and 2 tablespoons whipping cream until well blended, scraping down side of bowl frequently. Spoon and spread over baked crust.
• In small microwavable bowl, microwave Topping ingredients uncovered on High 15 seconds; stir. Continue to microwave in 10-second increments until chocolate chips can be stirred smooth; cool 5 minutes. Pour and spread over center of filling, leaving 1-inch border. Refrigerate uncovered about 2 hours or until chocolate mixture is set.
• Using sharp knife, cut into wedges, cleaning knife blade after each cut. Store covered in refrigerator.