CHOCOLATE FUDGE PIE
Donna Andersen
2½ c. sugar
7 Tbs. cocoa
4 eggs
1¼ c. evaporated milk
1 Tbs. vanilla
1 stick margarine, melted
2 8-inch graham cracker pie crusts
Place all ingredients into blender and mix well. Pour into two graham cracker pie crusts and bake at 350°F. for 35-40 minutes. Remove from oven while center of pie still shakes.
COCONUT PIE
Jill Wilkinson
4 eggs
1¾ c. sugar
½ c. melted butter or margarine
16 oz. can evaporated milk
4 oz. coconut
1 tsp. vanilla
1 9-inch unbaked pie shell (deep dish)
Place all ingredients in a bowl; mix thoroughly. Use mixer for 3-4 minutes on medium speed. Pour into a pie shell. Bake at 350°F. for 45-50 minutes for deep dish, and 30-35 minutes if you use 2 regular pie shells.
PECAN PIE
Betsy Guckeyson
½ c. granulated sugar
2 Tbs. flour
¼ tsp. salt
2 beaten eggs
2 Tbs. butter, melted
½ tsp. almond extract
1 c. white Karo syrup
1 c. broken pecans (pie will cut easier if you use broken chunks rather than halves)
9-inch unbaked pie shell
Blend sugar, flour and salt. Gradually add beaten eggs and mix well. Add to this the melted butter, Karo syrup, almond extract and pecans. Pour into unbaked pie shell. Bake at 350°F. for 10 minutes, then reduce temperature to 300°F. and bake an additional 45 minutes. Center of pie filling should be fairly well set up.
LEMON PIE
Betsy Guckeyson
½ c. granulated sugar (up to ¼ c. additional if lemon is very sour)
2 rounded Tbs. flour
Pinch of salt
3 eggs, separated
1 c. hot water
1 large lemon
1 9-inch baked pie shell
Blend sugar, flour and salt in a saucepan. Add the egg yolks, mix well. Add the hot water, and cook until thickened (like you want the pie to be), stirring constantly with a whisk. Remove from heat. Grate the rind of the lemon, squeeze the juice, and add both to the cooked mixture. Beat the egg whites until stiff and gradually add about 2 Tbs. granulated sugar. Mix about a spoonful of this egg white into the hot custard filling. Fill the baked crust with the custard mixture. Use whites for meringue, sealing it to the edges of the crust and pile gently across the middle of the pie. Brown the meringue in a hot (425°F.) oven. Watch closely; meringue will burn easily.
BUTTERMILK CHESS PIE
Judy Walthall
2 c. sugar
2 Tbs. all purpose flour
5 large eggs, lightly beaten
2/3 c. buttermilk
½ c. butter, melted
1 tsp. vanilla
1 9-inch unbaked pie shell
Combine sugar and flour in large bowl; add eggs and buttermilk, stirring until blended. Stir in melted butter and vanilla. Pour into an unbaked pie shell. Bake at 350°F. for 45 minutes, or until set. Cool on a wire rack. Serves 6.
PINEAPPLE-COCONUT PIE
Betty Hatcher
4 eggs
1 c. sugar
½ c. butter, melted
1 (8 oz.) can crushed pineapple
1 (3½-oz.) can Angel Flake Coconut
½ c. Eagle Brand Sweet Milk
½ tsp. vanilla
2 tsp. flour
2 (8-inch) unbaked pie shells
Beat eggs, then add the other ingredients, blending thoroughly. Pour into shells. Bake at 350°F. for 45 minutes. Serves 10 to 12.
“GREAT-GRANDMOTHER’S CUSTARD PIE”
Virginia Hospitality Cookbook
2 Tbs. flour
1½ c. sugar
2/3 c. butter
3 eggs
2/3 c. evaporated milk
2/3 c. water
2 tsp. vanilla
2 9” pie shells, unbaked
Preheat oven to 350°F. Mix flour and sugar. Add butter and eggs; beat well. Add milk and water. Mix well. Add vanilla. Bake 1 hour, or until firm. Pie should be cooked until it turns golden. Note: Before cooking, the pies will look like small curds in mixture; after cooking, pies will appear golden.
5 CUP SALAD
2 20-oz. cans of pineapple tidbits (drained )
2 15-oz. cans of mandarin oranges (drained )
2 10-oz. jars of whole maraschino cherries (drained and halved)
2 c. miniature marshmallows
2 c. light sour cream
Mix all ingredients together. Refrigerate. Serves 8-10.