2 pies shells = Dinner + Dessert!

Ever have those nights were you're pressed for time, but want to serve something yummy and maybe a little something special for dessert?  Well, here's your solution, using frozen pies crusts!  They are sold 2 to a package, so use one for the  Cheesy Ham Quiche and one for our all time fave, Peanut Butter Pie.  This couldn't be easier, or yummier.  When I serve this, I also serve cinnamon rolls and fresh fruit on the side.  My family LOVES breakfast for dinner, and this has become a keeper at our house. Try it and be sure to let me know what you think!  The pie is, well.....heavenly.  It's been requested by Curt so many times, I know it by heart.  If you live around here, you'll recognize the taste if you have ever eaten at Essenhaus.  It is pretty darn close to the peanut butter pie they serve. If you're really feeling domestic, you could make homemade vanilla custard for the filling, but trust me when I say it's out of this world good with a box mix!  Take it to the next potluck you have, and you'll be a star!

Cheesy Ham Quiche

1 frozen deep dish pie shell
1 cup diced cooked ham (I used Louis Rich Carving Board deli ham)
3 eggs, beaten
1 green onion, diced
3 T. mayo
3/4 c milk
1 cup sharp shredded cheddar
salt & pepper to taste
1 1/2 T. flour

Preheat oven to 400.  Remove pie shell from freezer 10 minutes before baking.  Prick sides and bottom of pie shell with fork and bake the shell for 10 minutes.  Next, place ham, green onion and cheese in pie shell.  Beat the eggs with the mayo, flour, milk and  s&p.  Cover with foil and bake at 400 for about 40 minutes, or until egg mixture is set.  Slice and serve with a dollop of sour cream if desired. 

Peanut Butter Pie

1 deep dish frozen pie shell
1 large box of instant french vanilla pudding
milk
creamy or crunchy peanut butter, your choice
powdered sugar
Cool Whip

Bake the pie shell according to directions, let cool.  Prepare the vanilla pudding according to box directions for pie filling, set in fridge to set up.  Next, place about 1/4-1/3 cup peanut butter in large mixing bowl.  Add about 1 cup powdered sugar and mix with a fork until crumbly.  You may need to add more powdered sugar to make it crumbly.  Place half of the peanut butter mixture on the bottom of the cooled pie shell.  Add pudding, top with generous amount of Cool Whip, then sprinkle with the remaining peanut butter mixture.  Refrigerate until ready to serve.  Serves 8.