Pies

Turtle Ice Cream Pie

Crust:

1 ½ C. pecan halves or pieces, toasted, divided

¾ C. graham cracker crumbs

¼ C. sugar

6 T. (¾ stick) unsalted butter, melted

Sauce and Filling:

¾ C. packed dark brown sugar

¾ C. heavy whipping cream

3 T. dark corn syrup

3 T. unsalted butter

½ tsp. vanilla

¼ tsp. salt

2 pints (4 cups) premium vanilla ice cream, divided

Ganache Topping:

5 ½ oz. bittersweet chocolate, chopped

½ C. heavy whipping cream

1 ½ T. dark corn syrup

¾ tsp. vanilla

pinch of salt

Preparation

Crust:

Preheat oven to 350º. Using on/off turns, finely chop 1 cup pecans in food processor, transfer to medium bowl. Mix in graham cracker crumbs and sugar. Drizzle butter over; blend until evenly moistened. Press mixture firmly over bottom and up sides of 9” glass pie pan (not on rim).

Bake crust until golden brown, about 12 minutes (if crust puffs, press firmly back into place). Cool crust completely. Wrap in foil and freeze at least 1 hour. (Can be made 2 days ahead. Keep frozen)

Sauce and Filling:

Bring first 3 ingredients to boil in heavy medium saucepan over medium heat, whisking until sugar dissolves. Boil caramel 5 minutes, whisking occasionally. Turn off heat; whisk in butter, vanilla and salt. Cool completely.

Slightly soften 1 cup vanilla ice cream in microwave on low in 10-second intervals. Spread ice cream evenly in frozen piecrust, spread ¼ cup caramel over. Freeze pie until ice cream and caramel are firm, about 1 hour. Repeat with remaining vanilla ice cream in three 1 cup portions and caramel in two ¼ cup portions. Freeze pie overnight. Cover and reserve remaining caramel at room temperature.

Ganache Topping:

Combine chocolate, cream, and corn syrup in medium metal bowl. Place over saucepan of simmering water and whisk until melted and smooth. Remove from heat. Whisk in vanilla and salt. Cool ganache at room temperature until thick but still pourable, about 30 minutes.

Pour ganache evenly over frozen pie. Sprinkle with remaining ½ cup pecans. Freeze until ganache is firm, at least 45 minute. Drizzle decoratively with ¼ cup reserved caramel. Can be made 2 days ahead. Cover and keep frozen. Cover and chill remaining caramel.

Let pie stand 10 minutes at room temperature. Rewarm remaining caramel, stirring over low heat. Cut pie into wedges and serve with caramel.

Laura’s Best Recipes, July 2010

Basic Cream Pie

Cream Pie Filling:

3 large eggs, separated

1 ½ C. milk ( ½ evaporated and ½ whole milk)

1 C. sugar and 2 T. flour

2 T. corn starch

¼ tsp. salt

2 T. butter or margarine

Mix egg yolks and milk with wire whisk or rotary beater. Mix dry ingredients and add to milk/egg mixture. Cook either in heavy pan on medium heat, stirring constantly, or in microwave (on full power 6-8 minutes stirring well at 2 minute intervals), until thickened. Cooking conventionally, this will take about 12-15 minutes. Add margarine and flavorings as follows:

Chocolate: 3 T. cocoa mixed with dry ingredients

Coconut: 1 C. flaked coconut, then top meringue with ½ C. coconut

Butterscotch: Brown sugar instead of white sugar

Lemon: 1 C. milk, and substitute ½ C. lemon juice after pie is cooked; also add 1 tsp. lemon extract

For all except lemon: Add 1 tsp. vanilla.

Pour filling into baked crust. Top filling with meringue:

3 egg whites, at room temperature. (eggs should be chilled to separate)

½ tsp. cream of tartar 6 T. sugar

1 tsp. vanilla

Beat egg whites and cream of tartar until very foamy. Add sugar 1 T. at a time. Beat until very stiff. Add vanilla. Bake at 375º for 12-15 minutes or until slightly golden (To keep from weeping cook at 225º until slightly golden .)

Susan Cox, from Barbara Richardson Cookbook From My Kitchen , March 1992

Banana - Blueberry Pie

¾ carton whipping cream (or dream whip)

1-8 oz. pkg. cream cheese

1 tsp. vanilla

1 C. powdered sugar

1 can blueberry pie filling (Lucky Leaf)

2 bananas

Line pie shell with sliced bananas, dipped in lemon juice, and pour filling over then top with blueberries.

Susan Cox, August 1991

2 Buttermilk Pies

6 eggs

1 C. buttermilk

3 C. sugar

2 tsp. vanilla

½ C. flour

1 stick oleo

Mix sugar and flour together. Beat eggs slightly. Melt butter and add to sugar mixture with eggs. Add buttermilk. Beat. Add vanilla and stir with spoon until well mixed. Bake in pie shell 45 minutes at 350º.

Eloise "Ese" Rudd, August 1991

Buttermilk Pecan Pie

½ C. butter

2 C. sugar

2 tsp. vanilla

3 eggs

3 T. flour

¼ tsp. salt

1 C. buttermilk

½ C. chopped pecans

1 - 9" unbaked pie shell

Preheat oven to 300º. Cream butter and sugar, adding ½ C. sugar at a time, until smooth. Blend in vanilla. Add eggs, one at a time. Combine flour and salt, adding a small amount at a time. Add buttermilk and combine well.

Sprinkle pecans in bottom of pie shell. Pour buttermilk mix over pecans and bake 1 hour 30 minutes at 300º. Best served at room temperature.

Jane Mears, January 1993

Coconut Chess Pie

1 - 9 " pie shell

2 C. sugar

½ C. soft butter

1/3 C. flour

3 eggs, well beaten

2 tsp. vanilla

½ tsp. nutmeg

1 ½ - 2 C. coconut

1 C. buttermilk

Cream butter and sugar. Add flour and eggs, beat well. Stir buttermilk and remaining ingredients. Put in pie shell. Bake 350º for 1 hr. and 20 minutes.

Michele Cox, December 1992

Fudge Dream Bars (or Chocolate Pecan Pie Bars)

Crust:

6 T. butter

2 T. sugar

1 C. flour

¼ tsp. salt

Cream butter and sugar until light and fluffy. Add flour and salt and press into 9" square pan (greased). Bake 15 minutes at 400º.

Filling:

¾ C. light Karo

¼ C. brown sugar

1 tsp. vanilla

2 oz. semi-sweet chocolate

¾ C. pecans

¼ tsp. salt

2 eggs

Melt chocolate with Karo and brown sugar over low heat. Remove and stir in remaining ingredients. Pour in crust and bake 20 - 25 minutes at 350º.

Michele Cox, December 1992

Old-Fashioned Dewberry Pie

1 (10-in) unbaked pie shell

2 eggs, well-beaten

2 cups washed, well-drained dewberries or other berries

2 heaping tablespoon flour

½ C. whipping cream or evaporated milk

¾ C. sugar, divided use

Pour berries into pie shell. Sprinkle ½ C. sugar over berries. For custard, mix eggs, remaining ¼ C. sugar, flour and cream; pour over berries. Top with crumb mixture (recipe follows). Bake at 325º about 1 hour or until topping is brown. If the crust gets too brown, cover edges with foil.

Crumb Mixture:

Mix 4 T. butter, 8 T. sugar and 8 T flour until crumbly and sprinkle on the custard.

She says she multiplied all filling ingredients by 1 ½ , but kept topping the same.

Joan Mickler, June 1991

Lemon Ice Box Pie

1 Large graham cracker crust

2 cans Eagle Brand milk

1 C. lemon juice

1 tsp. lemon peel

4 egg yolks

Whisk the above until well mixed. Pour into pie crust.

Meringue:

4 egg whites

½ C. sugar

Beat till foamy

Bake at 350 for 10 min. (Till light brown)

Hershey Bar Pie

Melt in microwave:

7 oz. Hershey bar with almonds

18 Lg. marshmallows

½ C. milk

Cool, stir in 1 C. Cool Whip, put in baked pie crust and refrigerate for a while and top with rest of Cool Whip.

Virginia Booker, Kilgore, TX, March 1992

Lime/Lemonade Pie

1 small can frozen limeade or lemonade

1 can Eagle brand milk

16 oz. Cool Whip

2 graham cracker crusts

few drops of green food coloring (for Lime)

Mix together limeade, milk, and Cool Whip and pour into pie crusts. Refrigerate before serving.

If ½ jigger tequila and triple sec is added, it becomes Margarita Pie.

Connie Hill, November 1992

Pecan Tassies

Crust:

2-3 oz. Philadelphia Cream Cheese

½ # butter

2 C. flour

Divide dough into 4 balls. Refrigerate overnight. Press into small muffin pans covering sides and bottoms. (Use 1 ball of dough to each muffin pan having 12 muffin cups.)

Filling:

1 C. chopped pecans

2 eggs

pinch of salt

2 T. melted butter

1 ½ C. brown sugar

1 tsp. vanilla

Mix all ingredients together. (1 tsp. to each shell and it comes out even to 4 pans.) Bake at 300º for 1 hour.

Susan Zepeda, December 1992

Chocolate Fudge Pie

1 C. sugar 2 eggs

1 square bitter chocolate(melt with butter)

½ C. butter

1 tsp. vanilla

2/3 C. sifted flour

Combine all ingredients and beat thoroughly and pour into well greased pie pan.

Bake at 325º oven for 25 minutes. Serve with vanilla ice cream or whipping cream.

Karon Elder, Kilgore, TX, March 1993

Pie Crust

Single Crust:

1 ½ C. sifted flour

½ tsp. salt

½ C. Crisco

4 to 5 T. cold water

Bake at 450º for 10-12 minutes

Double Crust:

2 C. flour

1 tsp. salt

2/3 C. Crisco

5 to 7 T. cold water

Susan Cox, June 1994

Sour Cream Apple Pie

2 T. flour

1 C. sour cream

¾ C. sugar

1 tsp. vanilla

¼ tsp. salt

2 C. very thinly sliced apples (golden or winesap)

¼ tsp ground nutmeg

1 egg slightly beaten

1 unbaked 9" pastry shell

Sift flour, sugar, salt and nutmeg into large bowl. Stir in beaten egg, sour cream and vanilla. Fold in apples: Spoon into unbaked pastry shell.

Bake in a hot oven (400º) for 15 minutes. Lower heat to moderate (350º) and bake 30 minutes longer.

Prepare crumb topping. Remove pie from oven; reset oven to hot (400º); Sprinkle with topping. Return pie to oven.

Bake pie 10 minutes longer or until topping is nicely browned. Cool slightly on wire rack, and serve barely warm.

Crumb Topping: Mix ½ C. sugar, 1/3 flour, 1 tsp. ground cinnamon and ¼ C. (½ stick) melted butter in a small bowl until crumbly.

Belle Beatty, September 1993

Peanut Butter Pie

6 oz. cream cheese

¾ C. powdered sugar

½ C. peanut butter

2 T. cold milk

¼ C. peanuts

2 C. whipped topping

9 " graham cracker pie crust

2 T. Peanuts, coarsely chopped

Beat together cream cheese and powdered sugar until light and fluffy. Add peanut butter, milk and nuts; beat until smooth and creamy. Fold whipped topping and nuts into mixture until evenly blended. Measure 1 quarter of mixture per pie. Spread evenly to edges of crust. Garnish each pie with nuts sprinkle over entire top of pie.

Chill for 5-6 hours and serve. For best results, freeze overnight. This makes a firmer, colder pie. Let pie set at room temperature for 15 minutes from frozen state to room temperature before cutting and serving.

Donna Sevenich, November 1993

Millionaire Pie

Crust:

3 egg whites, beaten until stiff, add to this...

1 C. sugar

½ tsp. salt

1 tsp. vanilla

Crush 21 Ritz crackers and fold into above mixture. Add 2/3 C. chopped pecans.

Shape in 10" pie pan. Bake 30 minutes at 350º.

Filling:

8 oz. cream cheese

¾ C. powdered sugar

Mix until soft---add small amount of cream to soften if needed. Spread on cool crust.

Add:

½ C. cream, whipped

1 small can crushed pineapple, drained

½ C. chopped pecans tops this Millionaire Pie

Judy Standridge, from Jane Mears, June 1994

Pecan Pie Filling

½ C. sugar or brown sugar

½ C. melted oleo

1 C. light corn syrup

¼ tsp. salt

3 eggs

1 C. pecan halves or pieces

Mix all ingredients and pour into unbaked pie shell. Bake for about 1 hour, until golden brown.

From My Kitchen, Barbara Richardson Cookbook, November 1994

Pecan Cream Pie

½ C. sugar

5 T. flour

¼ tsp. salt (optional)

1 ½ C. milk, scalded

3 eggs, separated

2 T. butter or margarine

½ tsp. vanilla

1 C. chopped pecans

6 T. sugar

Combine sugar, flour and salt in saucepan. Add milk and blend until smooth. Cook over low heat until thick, stirring constantly. Add a little hot mixture into slightly beaten egg yolks; stir into remaining hot mixture and cook until thickened. Remove from heat and add butter, vanilla and pecans; cool. Beat egg whites until light and gradually beat 6 T. sugar, beating until stiff. Fold approx. 1/3 of the meringue into the cooled filling. Pour filling into pastry shell. Spread meringue over top of pie. Bake at 350º for 15 minutes.

Doris Griffin, November 1994

Custard Pie

Beat:

3 egg yolks

1 ½ C. hot water

1 can Eagle Brand Milk

1 tsp. vanilla

½ C. sugar pinch of salt

Beat egg whites and add last. Bake at 325º for 1 hour or until done.

Eloise "Ese" Rudd, October 1995

Colorado River Mud Pie

24 Oreo Cookies crushed in blender

butter or oleo

½ gal. coffee ice cream, soft(Blue Bell)

3 oz. unsweetened baking chocolate

1 C. sugar dash of salt

1 ½ C. (12 oz.) evaporated milk

½ tsp. vanilla

1 (8 or 9 oz.) carton frozen whipped topping

½ oz. Coffee Liqueur (Kahlua)

½ chopped nuts

Combine crushed cookies with 1/3 C. melted butter. Press into a 13x9x2" pan. Spread with softened ice cream, cover and freeze. Melt chocolate and 2 tsp. butter over low heat. Add sugar, salt and milk. Cook and stir until thickened. Remove from heat and add vanilla. Chill until completely cool. Spread on top of ice cream layer and return to freezer. Combine thawed whipped topping with Kahlua. When chocolate layer is frozen spread with whipped topping mix. Sprinkle with nuts and freeze.

Susan Cox, October 1995

Karon’s Apple Pie

4 Golden apples

1 stick butter (*a must)

4 T. flour

1 ½ C. sugar

1 tsp. vanilla

Put bottom crust in pan. Peel and slice apples then sprinkle 2 T. flour in bottom of crust. Put sliced apples in, sprinkle 2 T. flour over apples. Pour sugar over apples and chip stick of butter next. Sprinkle vanilla over all. Top with crust and seal. Rub buttermilk over top of crust to prevent soggy crust. Bake at 350º for about 35 to 45 minutes. It will be golden brown.

Karon Elder, October 1995

Apple Pie

4 small or 3 medium apples

½ C. water

1 tsp. cinnamon

1 ½ C. sugar

2 T. lemon

2 T. flour

Steam apples in water (bring to boil; cover till tender), then add other ingredients. Pour into pie shell and dot with butter. Bake at 375º for about 45 minutes.

Claudia Blalock, July 1975

Pecan Pie

Mix - 1 C. sugar and 3 T. flour

Pour -1 C. dark Karo, syrup

4 eggs, beaten lightly

1 T. butter

1 tsp. vanilla

1 C. pecans

Put in unbaked shell crust. Heat over 400º - then cut back to 325º when pie is put in oven. Bake 40 minutes or until done.

Grace Creek, Glenda Duncan's Grandmother, October 1996

Quick Custard Pie

4 eggs

½ stick margarine

¾ C. sugar

½ C. coconut (optional)

2 C. milk

½ C. Bisquick

1 tsp. vanilla

Put all ingredients into a blender and blend for about 1 minute. Pour into a greased buttered 10" pie plate. Cook at 350º for 45 minutes.

Sandy Decker, October 1996

Banana Caramel Pie

1 graham cracker pie crust

4 bananas-sliced

1 can Eagle Brand Condensed Milk Cool Whip

Place the unopened can of milk in a deep pan and cover completely with water. (Remove paper wrapper first). Boil for 3 hours, adding enough water to keep can covered. Remove can and cool.

Arrange bananas slices in pie crust. Pour boiled milk - now caramelized on top and spread.. Top with Cool Whip.

(*Milk that has been boiled can be stored unopened in refrigerator for several weeks.)

Jan Scogin, November 1996

Million Dollar Pie

1 can Eagle Brand Milk

¼ C. lemon juice

1 C. chopped pecans

2 egg yolks

1 C. crushed pineapple, drained

1 C. coconut

1 Lg. carton Cool Whip

1 graham cracker crust (Large)

Mix all ingredients; pour into crust and chill for several hours.

Sharon Davis, Daddy’s Nurse, December 1996

Peach or Berry Cobbler

1 C. sugar

½ C. melted oleo

1 egg

1 C. flour

1 tsp. baking powder

½ tsp. salt

Leave some juice on the peaches or berries (about 1 ½ to 2 C.of fruit); place in the bottom of pan and pour above mixture over fruit; then sprinkle cinnamon and a little nutmeg on top. Bake 30 minutes at 400º. If using blackberries add tapioca or corn starch and a little sugar to thicken.

Valorie Spann, October 1997

Dewberry or Apple Pie

Cover bottom of unbaked pie shell with drained sweetened berries or applies.

Mix together and pour over berries or apples:

1 ½ C. sugar

2 well beaten eggs

½ C. flour

½ C. sour cream

pinch of salt

Topping:

4 T. flour

4 T. sugar

2 T. butter

Mix together and crumble on top of pie. Bake at 325º for one hour. Note: Take strips of foil and cover edge of pie shell while baking. This will keep it from burning or getting to dark.

Valorie Spann, October 1997

Lemonade Pie

1 small can frozen lemonade

1 small container of Cool Whip

(pink makes a pink pie)

1 can Eagle Brand milk

1 graham cracker crust

Stir together first three ingredients until well blended. Pour into pie crust and chill for 30 minutes. Serves 8.

Sally Branson, August 1999

Coconut Cream Pie

½ C. Kroger Instant Nonfat Dry Milk

½ C. sugar

1/3 C. unsifted all-purpose flour

1/8 tsp. salt

2 C. water

3 eggs, slightly beaten

2 T. butter or margarine

1 tsp. vanilla

1 C. flaked coconut

1-9” baked pie shell

3 egg whites

6 T. sugar

1/8 tsp. salt

½ tsp. vanilla

Combine instant dry milk, ½ C. sugar, flour and salt in saucepan. Gradually stir in water; cook over medium heat until thickened, stirring constantly.

Add small amount of hot mixture to egg yolks, return to first mixture. Cook 2 minutes longer; remove from heat.

Add butter, vanilla and ¾ C.coconut; cool to room temperature. Pour into baked pie shell.

Beat egg whites until stiff but not dry. Gradually beat in sugar, salt and vanilla. Spread over pie, sealing edges; sprinkle with remaining coconut. Brown in slow oven (350º) 12-15 minutes. Cool well before serving. Refrigerate any leftovers.

Pat Bennett, September 1999

Praline Pumpkin Pie

½ C. chopped pecans or walnuts

1/3 C. butter

1/3 C. firmly packed brown sugar

1 graham cracker crust (6 or 9 oz.)

1 C. cold milk

1 - 16 oz. can pumpkin

2 - 4 oz. pkg. Jello-O Vanilla Instant Pudding

1 ¼ tsp. pumpkin pie spice

1 - 8 oz. Cool Whip, thawed, & divided

Bring nuts, butter and sugar to boil in small saucepan on medium heat; boil 30 seconds. Spread on bottom of crust. Cool.

Pour milk into large bowl. Add pumpkin, pudding mixes and spice. Beat with wire whisk until well mixed (mixture will be thick). Gently stir in 1 ½ cups of the whipped topping. Spread over nut layer.

Refrigerate 4 hours until set. Garnish with remaining whipped topping. Sprinkle with finely chopped nuts, if desired. Store left over pie in refrigerator.

Pat Bennett, from Kraft Foods, November 1999

Double Layer Pumpkin Pie

4 oz. cream cheese, softened

2 pkgs. (4-serve size) vanilla instant pudding & pie filling

1 T. milk or half & half

1 T. sugar

1 - 16 oz. can pumpkin

1 ½ C. thawed Cool Whip

2 tsp. ground cinnamon

1 C. milk or half & half

1 tsp. ground ginger

1 graham cracker pie crust

½ tsp. ground cloves

Mix cream cheese, 1 T. milk & sugar in large bowl with wire whisk until smooth. Gently stir in whipped topping.

Pour 1 cup milk into bowl. Add pudding mixes. Beat with wire whisk one minute. (Mixture will be thick.) Stir in pumpkin and spices with wire whisk until well mixed. Spread over cream cheese layer.

Refrigerate 4 hours or overnight. Garnish with additional whipped topping if desired. Store in refrigerator.

Note: Cream cheese may be softened in microwave on high 15 to 20 seconds.

Kathy Nichols, January 1993

Apple Pie Pockets

1 pkg. refrigerator pie crust

3 apples (peeled, cored & sliced thin)

1/3 C. sugar

2 T. flour

½ tsp. cinnamon

½ tsp. nutmeg

2 T. butter milk

¼ C. sugar & ½ tsp. cinnamon combined in small bowl

Preheat oven to 400º. Cut each circle of pie crust into four wedges. Toss apple slices with flour mixture in a medium-sized bowl. Place 6-8 mixture coated apples slices on half of the pie crust wedge. Dot with a bit of butter, and fold pie crust over top of apples. Seal around the open side edges with a fork. Brush with a little milk and sprinkle with cinnamon-sugar mixture. Repeat with rest of pie crust pieces. Bake on waxed paper lined cookie sheet until golden brown or about 15-18 minutes. Great served warm with ice cream. Makes 8.

Susan Cox from my “Among Friends” Daily Planner, January 2000

Elvis Pie

¾ C. Reese’s peanut butter chips

½ C. sugar

1/3 C. flour

2 C. milk

2 egg yolks

1 T. butter

1 tsp. vanilla

2 ripe bananas, sliced

1 ½ C. heavy cream (whipping)

3 T. sugar

1 ½ tsp. vanilla

Crust:

1 ½ C. Zwieback crumbs made from a 6 oz. box of Zwieback baby biscuits or graham cracker crumbs (grind in blender or food processor).

3 T. sugar

½ C. ground peanuts

¼ tsp. cinnamon

¾ stick butter, melted

To make the crumb crust, mix the ingredients in a small mixing bowl. Spoon into a 9” pie pan and, using the back of a spoon, press firmly into the bottom and sides, but not above the rim. Bake 8 to 10 minutes. Cool before filling.

Sprinkle all but 1 tablespoon of the peanut butter chips over the bottom prepared crust.

In a medium-sized heavy saucepan, combine ½ cup sugar and the flour; stir in the milk. Heat over medium heat, stirring often with a whisk, until it just starts to bubble and has thickened. Whisk a small amount of the hot mixture into the egg yolks in a small bowl, then whisk the yolks into the hot mixture in the saucepan and cook, stirring constantly, for 2 to 3 minutes. Remove from the heat, whisk in 1 tablespoon butter and 1 tablespoon vanilla and let cool 10 minutes. Pour half the warm custard into the pie shell over the peanut butter chips. Arrange sliced bananas evenly over the custard; top with reaming custard; chill thoroughly.

Before serving, whip the cream with 3 tablespoons sugar and 1 ½ teaspoons vanilla until it holds its shape. Mound the whipped cream over the pie, making decorative swirls. Sprinkle more peanut butter chips evenly over the surface. Serve, or chill up to 8 hours before serving. Brace yourself for cheers and applause!

Chicken Soup for the Soul, October 2000

Fresh Berry Crumb Pie

Crumb Crust/Topping:

1 C. hazelnuts or almonds (4 ozs.)

2 C. flour

½ C. sugar

¾ C. (1 ½ sticks) chilled butter, cut into small pieces

Filling:

½ C. sugar

1 ½ T. cornstarch

2 pints fresh berries (such as blueberries, raspberries,and/or strawberries)

Preheat the oven to 350º. To prepare crumb crust/topping, spread nuts in a medium baking pan. Roast the nuts, stirring occasionally, until toasted, about 10 minutes.

Remove nuts from the oven and turn out onto a cloth towel. Rub off and discard the papery skins. Increase the oven temperature to 450º.

In a food processor fitted with the metal blade, process the nuts until finely ground, about 10 seconds.

In a large bowl, mix together the nuts, flour, and sugar. Using a pastry blender or 2 knives, cut the butter into the flour mixture until course crumbs form.

Using fingers, evenly press half of the crumb crust/topping mixture into the bottom and sides of an 8 or 9 inch tart pan.

To prepare the filling, in a medium bowl, mix together the sugar and the cornstarch. Gently fold in the berries. Spoon the berry mixture into the crust, spreading evenly.

Sprinkle the berry mixture evenly with the remaining crumb crust/topping.

Bake until topping is golden and filing is bubbly, 30 minutes. Transfer the pan to a wire rack to cool for 10 minutes. Serve warm.

Baking Tips: Watch nuts very carefully when you are grinding them in the food processor. If you grind them too long, the result will be nut butter.

Doris Griffin, January 1998

Sweet Potato Pie

1 C. (heaping) cooked sweet potatoes

½ stick oleo, melted

1 ½ C. sugar

2 eggs, separated

¼ tsp. nutmeg

1 tsp. vanilla

pinch salt

1 C. warm milk

1 pastry shell

Cream potatoes, oleo and sugar well. Add beaten egg yolks, milk, nutmeg, salt and vanilla. Fold in beaten egg whites and pour into pie shell and bake at 375º for 15 minutes. Reduce to 350º and bake until nice and brown or an inserted knife comes out clean.

Doris Griffin, January 1998

Apple Crumb Pie

1 can apple pie filling

½ C. sugar

¾ C. flour

1/3 C. butter

cinnamon

Bake 10 minutes at 425º; then at 375º till done.

Peach or cherry pie filling can also be used (leave off the cinnamon for the cherry).

Kay Belk, April 2001

Apple Almond Decadence

Spread strawberry cream cheese in bottom of pie crust to taste. Top with ½ sliced apples and ½ sliced pears. Mix and sprinkle 1 T. corn starch, 1 tsp. flour, pinch of salt, cinnamon, nutmeg, all spice and almond powder over fruit.

Topping:

1 C. brown sugar, ½ C. flour, ½ C. oatmeal, 1 stick butter and pecans. Wrap foil around pie to allow build up. Bake for 45 minutes at 375º.

After you cook heat 2 C. sugar until liquid then add heavy cream until caramel color. Add pecans again.

Billy Powell & Marni Galli, November 2001

Chocolate Pecan Pie

3 eggs, slightly beaten

1 C. dark corn syrup

4 (4 oz.) squares of semisweet chocolate, melted and cooled

1/3 C. sugar

2 T. butter, melted

1 tsp. vanilla

1 ½ C. chopped pecans

1 unbaked 9” pie shell

Heat oven to 350º. In a large bowl stir together eggs, corn syrup, chocolate, sugar, butter and vanilla until well blended. Stir in pecans and pour into pie shell. Bake 50-60 minutes.

Susan Cox, January 2002

Apple Pie Cobbler

2 Mrs. Smith’s Deep Dish Apple Pies

1 1/3 C. brown sugar

1 ½ C. white Karo syrup

2 sticks of butter

1-2 T. water

2 C. chopped walnuts

Bake pies as directed. Allow to cool, and then break them up in a 9x13” pan. Place the remaining ingredients (except the walnuts) in a pan and heat until dissolved, then stir in the nuts. Pour this mixture on the broken up pie pieces. Bake at 350º for 25 minutes. Serve warm with ice cream.

Sherry Green, January 2006

Amazing Coconut Pie

2 C. milk

4 eggs

¾ C. sugar

¼ C. oleo

½ C. biscuit mix

½ tsp. vanilla

Combine in blender. Cover and blend on low speed for 3 minutes. Pour into greased 9” pie plate. Let stand 5 minutes, then sprinkle with 1 cup coconut. Bake at 350º for 40 minutes.

Susan Cox, June 1988

Chocolate Pecan Pie

3 eggs, slightly beaten

1 C. dark corn syrup

4 (4 oz.) squares of semisweet chocolate, melted and cooled

1/3 C. sugar

2 T. butter, melted

1 tsp. vanilla

1 ½ C. chopped pecans

1 unbaked 9” pie shell

Heat oven to 350º. In a large bowl stir together eggs, corn syrup, chocolate, sugar, butter and vanilla until well blended. Stir in pecans and pour into pie shell. Bake 50-60 minutes.

Susan Cox, January 2002

Oats ‘N Honey Granola Pie

1 Pillsbury Pie Crust

Melt ½ C butter

Add ½ C. brown sugar

¾ C. corn syrup

3 eggs

1 tsp. vanilla

1/8 tsp. salt

2 (green) Granola bars, crushed

¼ C. old time oatmeal

½ C. walnuts (or pecans)

¼ C. chocolate chips

Mix well and pour into pie crust. Bake for 45 minutes 350^o.

Oprah Winfrey’s Show, September 11, 2006

Cindy Crawford’s Strawberry-Rhubarb Pie

1 ¼ C. plus 2 tsp. sugar

1/3 C. flour

¼ tsp. Nutmeg

¼ tsp. Cinnamon

3 C. halved strawberries

2 C. thinly sliced rhubarb

2 T. butter, cut up

2 tsp. Milk

To make filling, mix sugar, flour, nutmeg and cinnamon. Add fruit, stirring to coat. Can set aside in fridge and then drain later. Note: if adding blueberry or peach, add lemon zest.

Fill crust with filling. Scatter butter. Add top crust. Pinch edges and ventilate the top. Brush with milk. Sprinkle sugar on top. Bake on cookie sheet for 50 minutes. Can cover edge with tinfoil if cooking too fast.

Pie Crust

2 2/3 C. flour

1 tsp. Salt

2/3 vegetable oil

6 T. cold milk

To make crust, preheat oven to 400º. Mix flour and salt. Measure oil and milk together–don’t stir. Add to flour. Make crust on wax paper. This makes 2 crusts.

Cindy Crawford from the Oprah Show, November, 2007

Egg Nog Pie

½ C. hot water

4 egg yolks

½ C. sugar

½ tsp. Salt

1 tsp. Nutmeg

2 T. Whiskey

Beat egg yolks; add sugar and cook in boiling water until custard coats spoon. Dissolve 1 pkg. Plain Knox gelatin in ¼ cup water then pour in above mixture – cool.

Beat whites of 4 eggs, add ½ cup sugar fold in mixture chill in cooked crust and sprinkle nutmeg on top of whipping cream.

Bee Johnson, Jolly Ayrhart’s Mom, December 2007