Pies...Delicious & Mouth Watering

There's nothing better than delicious homemade pies... Remember Grandma's mouth-watering apple pie coolin in the window seal.

Pecan Pie

Your family will love this delicious easy to make recipe for pecan pie.

• 5 eggs yolks
• 1 cup sugar
• 1 cup white KaroŽ syrup
• 1 teaspoon vanilla
• 3 tablespoons butter
• 1 cup broken pecan meats
• 5 egg whites - well beaten
• pinch of salt

Using a medium size mixing bowl, cream butter and sugar. Blend in lightly beaten egg yolks. Add syrup, vanilla and pecans and stir well.Fold in beaten egg whites.

Pour into unbaked pastry shell and bake in a pie dish slowly at 325 degrees for 1 hour until custard-like in consistency.

Pecan Pie II

• 1 C. sugar
• 1/2 C. dark corn syrup
• 1/4 C. melted butter
• 3 well beaten eggs
• 1 c. pecans

Combine sugar, syrup and butter. Then add eggs and pecans to the mixture, mixing thoroughly. Bake in oven, 375 degrees for 40 to 45 minutes. Cool and serve with vanilla ice cream.

Lemon Pie

• 1 grated lemon
• 1 c. sugar
• 1 c; milk
• 3 egg yolks
• 3 Tbsp. flour (sifted)
• 1/2 stick butter

Combine and cook in double boiler until thick. Pour into cooled baked shell and top with meringue. Bake in moderate oven (350degrees) 12 to 15 minutes or until meringue is golden brown.

Lemon Pie II

There is no excuse not to prepare this pie, it's so easy, and it's also yummy!

• 1 can Borden sweetened and condensed milk
• 1/2 c. lemon juice
• 1 t. lemon rind
• 1 egg yolk

Crust:

• 1 1/4 c. graham cracker crumbs
• 1/4 c. sugar
• 6 T. butter
• 1/4 t. cinnamon

Directions for filling

Mix above ingredients. Pour into graham pie shell. Cover with meringue and bake in 350 degree oven. Refrigerate for 2 hours before serving.

Blueberry Pie

• 1 pie crust
• 1/2 Co pecans, chopped
• 1 small pkg. Philadelphia cream cheese
• 1 c. sugar
• 1/2 can blueberry pie filling
• 1 pkg. Dream Whip

Cream sugar and Philadelphia cream cheese. Then mix in separate bowl the Dream Whip by directions on box. Mix Dream Whip to sugar and Philadelphia cream cheese mixture.

Pour into baked pie shell. Add your 1/2 can blueberry pie filling on top. Put in refrigerator and let stand several hours or overnight.

Put 1/2 cup chopped pecans in bottom of pie shell and bake in slow oven until brown. (Makes one pie)

Cherry Pie Deluxe

• 1 can condensed milk
• 1 - 8 oz. pkg. cream cheese
• 1 graham cracker pie crust
• 3 lemons
• 1 can cherry pie mix or your favorite fruit

Have cream cheese at room temperature. Place this in mixing bowl. Cream. Add condensed milk gradually, beat at medium speed, until fluffy. Add juice of lemons.

Pour into graham cracker pie crust. Spread the cherry pie mix on top of the cream mixture, Put into refrigerator to chill, about 8 hours.

Strawberry Pie

• 1 qt. strawberries
• 1 -9 inch pie shell, baked
• 1 -3 oz. pkg. cream cheese, softened
• 1 c. sugar
• 3 Tbsp. cornstarch
• whipped cream

Wash, drain and hull strawberries. Spread bottom of cooled pie shell with cream cheese, cover with best half of strawberries. Mash and strain remaining berries until juice is extracted.

Combine juice with enough water to yield 1 1/2 cups liquid. Bring to a boil. Gradually add mixture of sugar and cornstarch; add mashed berries.

Cook and stir over low heat until mixture comes to a boil; boil for 1 minute. Pour into pie shell; chill for 2 hours. Serve with whipped cream.

Strawberry Pie

• 1 baked pie shell
• 1 king size 7-up
• 1 1/2 pt. strawberries
• 1 c. sugar
• 4 Tbsp. cornstarch

Cook the 7-UP, cornstarch and sugar until very thick. Add red food coloring until color desired for pie, then let cool.

Cut 1 1/2 pints strawberries which have been washed and well drained and add to mixture. Pour into pie shell and top with Dream Whip. I use 2 packages.

Blueberry or Cherry Pie

• 1-8 oz. pkg. cream cheese
• 3 c. sugar
• 2 pkg. Lucky Whip topping (use directions on box)
• 2 cans prepared blueberry or cherry pie filling

Make pie crust with graham cracker or buy crust already made. Mix cream cheese and sugar and prepared Lucky Whip topping. Pour into crust and let set in refrigerator for 30 minutes before pouring pie filling over top. Makes 2 large pies.

Chess Pie

• 1 1/2 c. sugar
• 6 eggs
• 1 stick butter (do not use margarine)
• 1/2 tsp., flour
• 1/4 c. sweet milk
• 1 tsp. vanilla extract

Pour sugar in mixing bowl, add flour and mix well, Add eggs, two at a time, mixing thoroughly with sugar. Melt butter slowly (so as not to burn) and pour in egg and sugar mixture. Blend welL. Add sweet milk and vanilla extract last.

Pour into uncooked pie shell and bake. Have oven hot, 425 degrees, and bake slowly until pie is firm. Serve hot or cold. This recipe will make 1 large or 2 small pies

Angel Pie

• 4 egg whites
• 1 c. sugar
• pinch of salt
• 1/2 tsp. cream of tartar

Beat eggs stiff, adding sugar gradually. Add cream of tartar and pour into 9 inch pie pan (or tubular cake pan) greased and floured.

Bake 20 minutes at 300 degrees and about 30 minutes longer with heat turned down to 250 degrees. Cool before trying to empty on platter.

Lemon Filling:

• 4 egg yolks
• 1/2 c. sugar
• pinch of salt sugar
• juice of 2 lemons

Beat until creamy. Then cook in double boiler until thick. Spread this over top of cooled meringue mixture and then coat all over with whipped cream. (Fresh fruits can be substituted for lemon filling.)

Chocolate Whipped Cream Pie

• 3 egg whites
• 1 c. sugar
• 23 Ritz crackers, (rolled)
• 1 C. pecans (chopped)
• 1 tsp. vanilla

Beat egg whites scantly. Add sugar, a small amount at a time and beat until stiff but not dry. Mix cracker crumbs and pecans and fold into egg mixture. Add vanilla and pour into buttered 9 inch pie pan. Bake in 350 degree F. oven for 30 minutes. Let cool and top.

Topping:

• 3 Tbsp. instant chocolate
• 1 c. whipping cream

Whip cream, and just before finished whip into it instant chocolate. Add some sugar if desired. Refrigerate until ready to serve.

Raisin-Pecan Pie

• 6 eggs, separated
• 2 c. sugar
• 1/2 c. butter
• 1 c. raisins
• 2 c. broken pecans
• 1 tsp. nutmeg
• 2 Tbsp. white vinegar
• 1/2 tsp. cinnamon
• 1/2 tsp. allspice

Whip yolks, sugar and butter together in mixer, stir in raisins, pecans, nutmeg, cinnamon and vinegar. Whip egg whites very stiff, then fold into mixture. Pour into unbaked pastry shells. Bake at 350 degrees. Makes two 9 inch pies.

Chess Pie

• 2 whole eggs
• 1 1/2 c. sugar
• 1 Tbsp. flour
• 1 Tbsp. meal
• 1/4 c. milk
• 1/4 c. butter
• 1/2 tsp. vinegar
• 1/2 tsp. vanilla
• dash of salt

Beat eggs real good. Add sugar and beat until thick. Add other ingredients and stir. Pour into unbaked crust and bake at 350 degrees for 45 minutes.

English Pie

• 1 c. pecans
• 1 1/2 c. sugar
• 1 tsp. allspice
• pinch of salt
• 1 c. raisins
• 1 stick butter or oleo
• 1 tsp. vanilla
• 2 eggs

Mix all ingredients well and pour into unbaked pie shell. Bake in oven at 375 degrees about 45 minutes or until done.

Cheese Cake Pie

1

• 0 eggs
• 3 c. sugar
• 3 sticks butter or margarine
• juice of 1 lemon

Mix all ingredients together. Mix well. Pour into unbaked pie shells. Bake about 1 hour. First in oven about 425 degrees for about 5-10 minutes, then reduce to 350 degrees until filling firms and browns.

Macaroon Pie

• 1 - 9 inch pie shell, uncooked
• 1/4 tsp. salt
• 3 eggs, separated
• 1 1/2 c. sugar1/4 c. milk
• 2 Tbsp. butter, melted and cooled
• 1 tsp. lemon juice
• 1/2 tsp. almond extract
• 1 1/2 c. flaked coconut

Add salt to egg yolks, beat until thick and lemon colored. Add sugar, 1/2 cup at a time, beating well after each addition. Add milk, butter,lemon juice and almond extract. Blend well. Fold in coconut and stiffly beaten egg whites.

Turn into pie shell. Bake at 375 degrees 50 minutes or until knife comes out clean near edge. Garnish with whipped cream, if desired.

Coconut Pie

• 3 eggs
• 1 c. sugar
• 1/2 stick butter
• 1 c. coconut
• 3/4 c. sweet milk
• 1 tsp. vanilla

Mix sugar and butter. Add eggs, one at a time. Add milk and coconut. Put in pie shell and bake at 300 degrees for 40 minutes.

Coffee Pie

• 1/2 pt. whipping cream
• 2 tbsp. powdered sugar
• 1/2 c. strong coffee
• 15 marshmallows
• 1 c. chopped nuts
• 1 tsp. vanilla or sherry

Melt marshmallows in double boiler with strong coffee. Place in refrigerator until mixture begins to congeal. Add to whipped cream in which powdered sugar has already been added. Fold in vanilla or sherry and pecans. Place in baked pie shell and store in refrigerator until ready to serve.

Grasshopper Pie

• 1 1/2 c. chocolate cookie crumbs
• 1/2 c. melted butter
• 1/2 c. milk
• 24 marshmallow (regular size)
• 1 c. cream, whipped
• 3 Tbsp. white cream de cacao
• 3 Tbsp. green de menthe
• Green food coloring (optional)

Combine crumbs and butter, press onto sides and bottom of 9 inch pie plate. Chill. Heat marshmallows and milk together in double boiler or over low heat, stirring until marshmallows are dissolved. Cool thoroughly. Combine cream de menthe, cream de cacao, and whipped cream. Fold into marshmallow mixture. Add coloring if desired. Chill or freeze.

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