Christmas Pocket Pie Recipe

Ingredients

2 cups graham cracker crumbs

1/2 cup butter

1/2 teaspoon vanilla extract

1 large and comfortable pudding size cooler

4 eggs

1 (19 ounce) can pumpkin puree

1/2 cup white sugar for decoration

1 1/4 cups packed light brown sugar

1 teaspoon instant coffee granules (optional)

1/4 teaspoon salt

8 (9 inch) shallow serving size cinnamon tortillas

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 (9 inch) round pie pans.

In a large bowl, combine graham cracker crumbs, butter, vanilla and brown sugar. Blend well and fold into pie crust. Place about 1 tablespoon pumpkin puree into crust to fill with blueberry filling. Mix pumpkin, sugar and brown sugar into crust. Repeat with remaining ingredients. Top with remaining pumpkin mixture and custard.

Bake in preheated oven for 35 minutes or until light brown. Cool down pie. Fill with orange marmalade and cinnamon tortillas.

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Comments

rickwill5 writes:

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This is the first review Ive written in All Recipes and would give it 6 stars if I could! I made this for a party, took a bite, and i was gone. Instantly, My husband could not get enough of it and ate it all up. There were none left for Christmas! I used a pastry crust because I didnt have graham crackers for a cracker crust - which I always have in the house - and it worked fine. No one got a cookie crust, and for that I am truly sorry. I will try another recipe next time with a better quality crust. Sorry about the mess, but it did the trick! All the reviews were excellent! Thanks for your feedback!

dewn mecferlene writes:

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I take special care to make sure the dark chocolate is well-drained and that there is plenty of room in the bottom of each cupcake for the cake, cookies and jammies. I have made similar requests at the Thanksgiving table and received similar comments.

pirrish writes:

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I added flour and baking powder to make a powder, then added lots of soda and white chocolate and powdered milk. I refrigerated this and when I made it, I let half of the filling mix with the pie filling while it was frozen. I puréed the zucchini since I had to make 1/2 of a recipe and it turned out great!