2 tbs margarine
1/4 c light corn syrup
1 (6 oz) pkg (1 cup) semi-sweet chocolate chips
2 c special k cereal
In a saucepan, melt and blend margarine, corn syrup and chocolate over low heat.
Remove from heat and stir in cereal until well mixed.
Press mixture inot a 9″ pie pan to form crust. Refrigerate
3 egg yolks
dash of salt
1/4 c sugar
3 c milk
2 tbs butter
1/2 c cornstarch
1 c coconut
1/2 tsp vanilla
1 baked 9″ pie shell
3 egg whites
coconut for garnish
In the top of a double boiler over simmering water, beat the egg yolks and salt. Add the sugar, milk, and butter. As soon as the bottom of the pot boils, mix the cornstarch with a small amount of water. Add it to the egg yolk mixture a little at a time. Cook until thick, stirring constantly with a wire whisk. Add the coconut and vanilla. Pour the filling into the baked pie shell. Beat the egg whites with a small amount of sugar and spread the meringue over the pie. Sprinkle coconut on top and toast in the oven.
BLEND TOGETHER:
1/2 c peanut butter
3 oz cream cheese (room temp)
ADD:
1 c powdered sugar
1/2 small box vanilla instant pudding
1/2 c milk
9 oz cool whip
Mix peanut butter and cream cheese until creamy, then add the next four ingredients and beat until very fluffy.
Pour into pre-made graham cracker shell. Freeze until firm, usually overnight.
1 9″ pie shell
1 c molasses
2/3 c boiling water
1 tsp baking soda
TOPPING:
3 1/2 c flour
1 c sugar
3/4 c shortening, softened
dash salt
Preheat the oven to 350 degrees.
In a lg bowl, combine the molasses, boiling water, and baking soda. Pour the mixture into the unbaked pie shell.
TO MAKE THE TOPPING: In a lg bowl, mix the flour with the sugar, shortening, and salt. Spread this on top of the molasses mixture in the pie shell. Bake until the center of the pie is set, about 45 minutes. Cool on a wire rack or windowsill until the pie is firm, about 45 minutes.
Makes one 9″ pie
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
