1 9″ pie shell

3 lg eggs

1/4 tsp salt

1 c sugar

1/4 c light corn syrup

2 tsp margarine, melted

1/4 c pecans, chopped

Preheat the oven to 350 degrees.

In a lg bowl, beat the eggs well. Add the salt, sugar, corn syrup, and margarine. Place the pecans in the unbaked pie shell. Pour the mixture over the pecans and bake until golden brown, about 1 hour. Cool on a wire rack or windowsill until the pie is firm, about 45 minutes.

Makes one 9″ pie

1 9″ pie shell

3 tbs cornstarch

1 1/4 cup PLUS 6 tbs sugar

1/4 c fresh lemon juice

1 tbs lemon zest

3 lg eggs, separated

1 1/2 c boiling water

Preheat the oven to 425 degrees.

In a med bowl, combine the cornstarch, 1 1/4 c sugar, the lemon juice, and lemon zest. In a small bowl, beat the egg yolks. Add the egg yolks to the cornstarch mixture. Gradually add the boiling water to the mixture, stirring all the while. Pour the mixture into a small saucepan and heat to boiling over med heat. Boil gently for 4 minutes, stirring occasionally. Pour into the unbaked pie shell. In a separate bowl, beat the egg whites until stiff, but not dry. Gradually beat in the remaining 6 tbs of sugar. Spread the meringue over the top of the pie. Bake for 5-10 minutes or until browned. Cool on a wire rack or windowsill until the pie is firm, about 45 minutes.

Makes one 9″ pie

1 9″ pie shell

5 fresh peaches OR 1 pint sliced peaches, drained

2 lg eggs

1/2 c sugar

1/4 tsp salt

2 tbs butter, melted

1 (14 oz) can sweetened condensed milk

Preheat the oven to 375 degrees.

Place the peaches in the unbaked piecrust. Mix the eggs with the sugar, salt, and butter. Beat until well blended.  Add the condensed milk. Beat once more until well blended. Pour the mixture over the peaches in the shell. Bake for 15 minutes. Decrease the heat to 350 degrees and bake for 40-50 more minutes longer, until the custard is firm and no longer jiggles in the middle. Cool on a wire rack or windowsill until the pie is firm, about 45 minutes.

Makes one 9″ pie

1 9″ pie shell

1 c packed brown sugar

1/4 tsp salt

2 c boiling water

1 tsp vanilla

4 tbs (1/2 stick) butter, softened

2 lg eggs

1/2 c sugar

pinch of salt

1 c flour

1 c milk

Preheat the oven to 350 degrees.

In a small saucepan over LOW heat, boil the brown sugar, 1/4 tsp salt, water, vanilla, and butter. Mix until well blended, and then stir in the eggs, sugar, pinch of salt, flour, and milk. Cook, stirring, until thick, about 10 minutes. Pour into the baked piecrust and let cool to room temp before serving.

Makes one 9″ pie

1 9″ pie shell

3 lg eggs

1 c honey

1 c sugar

1/2 c flour

1 tsp baking soda

3 c thick, sour milk OR buttermilk

2 tsp ground cinnamon

Preheat the oven to 400 degrees.

In a lg bowl, beat the eggs and add the honey. Combine the sugar, flour, and baking soda with the egg mixture. Add the thick milk and stir until smooth. Pour into the unbaked pie shell. Sprinkle the cinnamon over the top. Bake for 10 minutes. Then decrease the heat to 325 degrees and bake for 45-50 more minutes, or until a toothpick comes out clean. Cool on a wire rack or windowsill until the pie is firm, about 45 minutes.

Makes one 9″ pie

1 9″ pie shell

1/2 c sugar

1/3 c brown sugar

1/4 c flour

1/4 tsp salt

1/2 c boiling water

1/2 c thin cream OR half-and-half

1/2 tsp vanilla

1/4 tsp ground nutmeg

Preheat the oven to 425 degrees.

In a lg bowl, combine the sugars, flour, and salt until well blended. Slowly add the boiling water and stir until well blended. Then add the cream, vanilla, and nutmeg and stir until the mixture is completely blended. Pour the filling into the unbaked pie shell. Bake for 20 minutes. Reduce the oven temp to 350 degrees and bake for 20-25 minutes more, until done. The top should be lightly bubbling all over and no longer liquid, but it should still jiggle like gelatin in the center. Let cool before serving. Cool on a wire rack or windowsill until the pie is firm, about 45 minutes.

Makes one 9″ pie

1 9″ pie shell

1/2 c (1 stick) butter, softened

1 c fresh buttermilk

3 lg eggs

1 1/2 c sugar

1 tbs flour

1 tsp ground nutmeg

In a lg bowl, beat together the butter, buttermilk, eggs, sugar, and flour with a whisk. Pour the filling into the unbaked piecrust. Sprinkle the top with the nutmeg. Bake until the pie turns a golden brown color and a butter knife inserted in the center comes out clean, about 35 minutes. Cool on a wire rack or windowsill until the pie is firm, about 45 minutes.

makes one 9″ pie

1 9″ pie shell

1 1/2 c shredded coconut

1 1/2 c graham cracker crumbs

1 1/2 c chopped pecans

1 1/2 c sugar

1 cup egg whites (4-5 egg whites)

Preheat the oven to 350 degrees.

In a med bowl, combine the coconut, graham cracker crumbs, pecans, and sugar. Mix in the egg whites (do not beat them first). Pour the filling into the unbaked pie shell. Bake for 35-40 minutes. The middle may still look moist, but it will set upon cooling. Cover the edges with foil if needed to prevent over-browning. Cool on a wire rack or windowsill until the pie is firm, about 45 minutes.

makes one 9″ pie

BOTTOM LAYER

1/2 c packed brown sugar

1/2 c corn syrup

1 tbs flour

1 lg egg

1 c water

1 tsp vanilla

TOP LAYER

1 c flour

1/2 c sugar

1/4 c margarine

1/2 tsp baking soda

1/2 tsp baking powder

Preheat the oven to 375 degrees.

TO MAKE THE BOTTOM LAYER: In a med saucepan, combine all the ingredients and cook over LOW heat, stirring, until thickened. Then pour into the unbaked pie shell.

TO MAKE THE TOP LAYER: In a med bowl, combine all the ingredients. Mix until coarse crumbs form. Distribute the crumbs evenly over the top of the filling. Bake until the crumbs on top are golden brown, 45-50 minutes. Cool on a wire rack or window sill until the pie is firm, about 45 minutes.

makes one 9″ pie

1 9″ pie crust

2 c sugar

3 heaping tbs flour

1/2 tsp ground cloves

1 tsp ground cinnamon

3 lg eggs, separated

1 tbs butter, melted

2 c milk

Preheat the oven to 350 degrees.

In a lg bowl, mix together the sugar, flour, cloves, and cinnamon. In a small bowl, beat the egg yolks. Then add the butter, yolks, and milk to the flour mixture and stir vigorously until the filling is creamy and light colored. In another separate small bowl, beat the egg whites for 2 minutes, until stiff peaks form, and then fold into the filling mixture. Pour the pie filling into the unbaked piecrust and bake for about 1 hour or until a butter knife inserted in the center comes out clean and the filling looks firm. Let set for about an hour before serving.

makes one 9″ pie