Begin to roll out the pie crusts on a floured surface to about 1/8-inch thickness. Using a 2 to 2 1/2 inch round cookie cutter, cut out 16 rounds to make 8 pie pops total from both pie doughs.

Next, place 8 of the cut rounds on the parchment-covered baking sheet. Take a lollipop stick and place in the center of the rounds. Scoop 1 tablespoon of mashed banana on top of the stick in the direct center of the rounds. Sprinkle the mashed banana with 1/4- 1/2 teaspoon of sugar (depending on how ripe the bananas are) and a pinch of cinnamon.

Take the remaining rounds and place them directly over the tops of the banana filling. Taking either a lollipop stick or a fork, seal or “crimp” the edges of the pie dough to seal the pops. Lastly, brush each completed pie pop with the egg wash.

Bake pie pops for approximately 20 minutes. They should be nice and golden brown.

While the pops cool, place chocolate chips and milk in a microwave safe bowl and microwave in increments of 15 seconds and stir chocolate mixture in between until all chips are melted and the mixture is a silky chocolate sauce.

Now for the really fun part! Dip the front side of each pie pop in the chocolate (feel free to create unique patterns) then cover the chocolate with sprinkles! Wait to dry and then enjoy these fun treats with your kids!

Fun tip: Serve with whipped cream, strawberry and pineapple sauces and cherries on the side!

Roll dough out into a 9-inch pie plate and bake at 400ºF for 15 minutes or until crust is golden. Cool completely.

For the filling:
In a small sauce pan combine water, sugar, cornstarch, and strawberry Jello. On medium high heat, stir until mixture begins to boil. Boil for 2-3 minutes; mixture will be thin. Remove from heat and let cool down until lukewarm.

Clean and wash your strawberries and slice in half. Onto a cooled pie shell, add strawberries, drizzle sugar mixture over the entire pie, then put directly in the refrigerator for at least 4 hours. Enjoy.

Pie crust recipe adapted from Emeril Lagasse.

In the top of a double boiler (with simmering water in the bottom) melt the chocolate chips. Then stir in the cream and vanilla essence.
Mix well and then pour into the bottom of the pie shell. Set aside.

In a bowl mix the 1/3 cup sugar, cornstarch, salt and 1 cup of the milk until smooth. Set aside.

In a saucepan scald (bring it almost to a boil) the remaining milk and then remove the pan from the heat and add the peanut butter and corn syrup. When well mixed add the cornstarch mixture from the bowl to the saucepan. Cook over medium heat and stir constantly until the mixture is thickened and comes to a boil. Boil for one more minute stirring constantly then remove pan from the heat.

Beat the egg yolks in a heat safe bowl. Stir 1/3 of the hot peanut butter mixture into the egg yolks and mix well. Return the saucepan to the heat and add the egg yolk mixture to the saucepan. Cook over medium heat for 1-2 more minutes. Remove from the heat and stir in the butter and vanilla. Pour into the pastry shell over the chocolate mixture and spread gently to smooth the top.

Preheat the oven to 400 F.

Prepare the meringue topping by beating the egg whites and cream of tartar until peaks form. Mix in the 3 tablespoons of sugar one tablespoon at a time until the sugar is dissolved. Spoon meringue over the top of the pie and gently spread it to the edges.

Bake at 400 F for 6-8 minutes or until browned.

Chill for 3 hours until firm. Garnish with bananas. Serve.

Press dough into a 9-inch pie dish. Bake at 350°F for 8-12 minutes.

Beat cream cheese and sugar in a medium bowl until fluffy then mix in the Cool Whip whipped topping. Chop or crush 9 more of the cookies and gently stir them into the whipped topping mixture.

Spoon filling into crust. Cut remaining 4 cookies in half and arrange them on top of the pie. Refrigerate for 2 hours or until firm.

Spoon the cream cheese mixture into the crust. Spread remaining pie filling over the cream cheese layer. Refrigerate for at least 15 minutes up to several hours before serving.

Slice squashes in half lengthwise. Slice off a wee bit of the outside shell so the squash has a flat surface to stand on. Scoop out the seeds. Brush inside of squash with melted butter or olive oil. Place cut-side down on a baking sheet and bake for about 30 minutes.

Flip squash over with tongs or a spatula and place 1/2 tablespoon of butter and about 1 tablespoon of roughly chopped pecans into the cavity of each squash half. Sprinkle with sea salt. Reduce oven to 350ºF and bake for about 15-25 minutes.

When squash is tender enough to easily fall away when scraped with a fork, remove from oven, drizzle a bit of maple syrup into each half (optional), and enjoy its heavenly goodness.

In a food processor or in a plastic baggie, crush the cookies. In a bowl, combine the cookies, brown sugar and melted butter. Use a fork to mix.

Spread out into a 9-inch pie pan. Freeze for 15 minutes.

For the filling:
Meanwhile, in a large bowl combine the Greek yogurt and whipped topping. Using a whisk, combine until incorporated and there are no lumps.

Take out the pie crust, pour the yogurt mixture into the pan and spread out. Return to the freezer and freeze for 4 hours.

Take the pie out 30 minutes before you are ready to cut and serve. Enjoy!

Recipe adapted from Kraft.

Beat eggs and milk in a large mixing bowl. Mix sugar, flour, and nutmeg in a separate bowl. Pour the dry ingredients into the egg mixture and mix well with a whisk. Stir in the cut rhubarb with a big spoon. Pour mixture into unbaked pie crust and dot the top with butter.

Leave the pie uncovered if desired. Or you can top it with a lattice crust. To make a lattice top, roll out the second sheet of pie dough in an oblong shape. Cut long strips 3/4 to 1 inch wide. Carefully weave strips on top of pie, allowing ends to hang over edge. Trim the edges of the strips and the bottom pie crust so they are even, leaving enough to turn under. Crimp the edges of the two crusts together between your forefinger and thumb. Prepare an egg wash by beating the single egg with 1 tablespoon of water. Brush lightly over lattice top and crimped edges. Sprinkle with sugar if desired. Bake at 400 F for 50 minutes.