Strawberry Pie without Crust

4 C. strawberries (sliced)
1 small box sugar-free cook and serve vanilla pudding (not instant)
1 small box sugar-free strawberry Jello
2 C. water

Slice strawberries in the bottom of an 8 or 9" pie plate.  (Spray pie plate with cooking spray first).  Cook vanilla pudding according to package directions, but use 2 cups of water instead of milk.  Add dry Jello to pudding mixture and stir until dissolved.  Let glaze mixture cool 5 minutes before pouring over strawberries.  Chill about 4 hours. 
Makes 4 servings
Old school Weight Watcher Point System: 1 Point

**Can be added to a pie crust if desired

Peach Cobbler

Use peach pie filling or a 1 lb. can sliced peaches. Drain peaches, reserving syrup. Arrange peaches on top of batter and bake. Thicken syrtup with 1 Tbsp. cornstarch; cook until mixture boils. If desired, add a few drops red food coloring and serve over cobbler.

Mom's Pie Crust

9" pie crust:

1 c. all purpose flour
1/2 tsp. salt
1/3 c. plus 1 tbs. shortening
4-5 Tbsp. cold water

9" 2 crust pie crust:

2 c all purpose flour
1 tsp salt
2/3 c. plus 2 tbs. shortening
4-5 Tbsp. cold water

Bake pie shell: prick bottom and side thoroughly with fork. Bake at 375* F for 8-10 minutes

Pecan Pie

Courtesy of My Grandma Ruth

3 eggs
1/2 c. sugar
1 c. dark corn syrup
1/8 tsp. salt
1 tsp. vanilla
1/4 c. butter, melted
1 c. pecans, chopped

Beat eggs. Add sugar, syrup, salt, vanilla and butter. Put pecans in bottom of pan. Add mixture. Bake in 350* oven, 50-60 minutes.

Goes best with Mom's Pie Crust.