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...