The Cookbook


Thursday, September 16, 2010


Crustless Coconut Pie

1 ¾ C. sugar

4 eggs, well beaten

½ C. flour

¾ tsp. baking powder

Pinch salt

1 C. flake coconut

½ stick margarine, melted

1 tsp. vanilla

2 C. milk

Mix well and pour into 9”, greased pie plates. Bake at 325º for 30 minutes.

German Chocolate Pie

3 eggs

1 C. sugar

2 rounded T. flour

1 stick margarine

1 German chocolate bar

1 C. chopped nuts

1 – 9” unbaked pie shell

Preheat oven to 350º. Melt margarine and German chocolate bar over low heat. Beat eggs, sugar and flour; add melted chocolate and margarine, mix well and stir in nuts. Pour into pie shell, bake 30-40 minutes. Cool thoroughly before cutting.

Zesty Lemon Pie

1 C. graham cracker crumbs

3 T. powdered sugar

3 T. butter, melted

6 egg yolks

2 (14 oz.) cans sweetened condensed milk

1 C. fresh lemon juice

1 C. whipping cream

2 T. powdered sugar

Garnishes: lemon slices, fresh mint leaves

  • Preheat oven to 350º. Stir together first 2 ingredients; add butter, stirring until blended. Press mixture on bottom and up sides of 9” deep-dish pie plate. Bake 10 minutes. Let cool completely on a wire rack (about 30 minutes).
  • Whisk together eggs yolks, sweetened condensed milk and lemon juice. Pour into prepared crust.
  • Bake at 350º for 15 minutes. Let cool completely on a wire rack (about 1 hour). Cover and chill 4 hours.
  • Beat whipping cream at high speed with an electric mixer until foamy; gradually add powdered sugar, beating until soft peaks form; dollop over chilled pie. Garnish, if desired.

Lemonade Pie

1 (12 oz.) can evaporated milk

2 (3.4 oz.) pkg. lemon instant pudding mix

1 T. lemon zest

2 (8 oz.) pkg. cream cheese, softened

½ tsp. vanilla

1 (12 oz..) can frozen lemonade concentrate, thawed

1 (9”) ready-made graham cracker pie crust

Thawed frozen whipped topping

Garnish: crushed lemon drop cookies

  • Whisk together evaporated milk and next 2 ingredients in a bowl 2 minutes or until mixture is thickened.
  • Beat cream cheese and vanilla at medium speed with an electric mixer until fluffy. Add lemonade concentrate, beating until smooth; add milk mixture, and beat until blended. Pour into crust. Cover and chill 8 hours or until firm. Dollop each slice with whipped cream topping.

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