Pie Crust
2c. flour
2/3 cup + 2T Shortening
1t salt
5T ice water
Cut Shortening into flour and salt. Toss with a fork and add 1T of ice water at a time until mixture is complete. Form 2 balls of pastry then roll out.
Grandma's Pecan Pie
3 eggs
1c. sugar
1c. Karo syrup
1t vanilla
2T melted butter
1 1/2 c pecans
Beat eggs then add sugar, syrup, vanilla, butter and pecans. Pour into unbaked pie shell and bake at 350 degrees for 50 to 55 minutes.
Pumpkin Pie
2 eggs slightly beaten
1 can (16oz) Libby's solid pack pumpkin
3/4 c sugar
1/2 t salt
1t Cinnamon
1/2 1 ginger
1/4 t cloves
1 2/3 c. evaporated milk or light cream
1 9" unbaked pie shell with high edge
Mix filling in order given. Pour into pie shell. Bake at 425 oven for 15 minutes. Reduce heat to 350 and continue baking for an additional 45 minutes or until inserted in center comes out clean. Cool Garnish with whipped cream if desired.
Chocolate Pecan Pie
2 ounces unsweetened chocolate- chopped
4T butter
1 3/4 pecan halves ( 7oz)
3/4c. packed brown sugar
3/4c. dark corn syrup
1t vanilla
3 eggs
Pie crust
Preheat oven to 350 degrees. Melt chocolate with butter then cool. Chop 1 cup pecans. Mix chocolate & butter mixture with brown sugar, corn syrup, vanilla, & eggs. Stir in chopped pecans and the remaining pecan halves. Pour into pie unbaked pie shell. Bake until edge of filling is set. ( 45 to 50 minutes)
Virginia's Gooseberry Pie
Pick, wash drain 3 cups gooseberries. Cook with 3/4 c water-cover 5 to 10 minutes ( until tender). combine 1 1/2 c sugar, 6T flour, 1/4t salt. Stir into gooseberries. Cook ( stirring until thick. Remove from heat. cool. Heat oven to 450. Pour filling into pie crust. Cover with pastry. Bake for 10 minutes at 450 then reduce heat to 350 and bake for an additional 35 minutes.
Coconut Pie
4 eggs
1 3/4 c sugar
1/2 c. flour
1/4 c melted butter
2 c. milk
1 1/2 c. coconut
1t vanilla
Combine ingredients in order ( Mix). Pour into a greased 10" pie pan( No crust) bake at 350 degrees for 45 minutes until golden brown It makes its own crust. Properly done it will have a delicate crust over the top and bottom. If you over cook it it will be more like a cake.
Sweet Potato Pie
2c sweet potatoes
1/3c butter
2 eggs
1/2 c sugar
3/4 c evaporated milk
1t vanilla
1t cinnamon
1/2 t nutmeg
1/4t salt pie crust ( unbaked)
Mix ingredients in order given and pour mixture into a 9" pie crust. Bake at 375 degrees for about 55 minutes. ( Cover crust edge with foil)
Lemon Cream Pie
Combine 1 1/2c. sugar, 1 3/4c. water, 1 1/2T. butter and cook together. Mix 1/2c. corn starch and 5T. water add to sugar mixture. cook till clear.
Beat 5 egg yolks and 3 T of milk. Add to mixture and cook an additional 2 minutes. remove from heat and mix in 12T of real lemon juice. Pour mixture into a baked 9" pie shell. Top with beaten egg whites. ( 4 egg whites, 1/2t cream of tarter and 1T sugar) Bake at 325 degrees for 20 minutes.
Streusel Creamy Pumkin Pie
1 1/4c cold milk
1c canned pumpkin
2 packages cream cheese pudding (instant)
1t pumpkin pie spice
8oz whipped topping
1/2c chopped walnuts
2T brown sugar
1T butter
Stir together cold milk & pumpkin. add pudding & spices. Beat with wire whisk until blended. Gently stir in half of whipped topping. spoon into 9" unbaked crust. Bake at 350 for 40 minutes.
Topping: Mix walnuts, brown sugar & butter in small microwave bowl. Heat 21/2 minutes or until bubbling. Stir once during heating. Stir well. Cool before sprinkling on pie.
Fresh Peach Glazed Pie
Spread into a 9" hell & chill. Combine 8oz softened cream cheese ( 2T milk, 1/2t almond extract & 2T sugar)
Drain 2 10 oz thawed peaches arrange slices on cream cheese. Glaze: 1T corn starch and 1/4c sugar. add 1T lemon juice and 2/3c peach juice. Heat and stir till mixture is clear and thickened. Add 1T margarine % cook an additional 2 minutes. Cool Pour over Peaches.
Pink Pie
1- 3oz Jello
2/3c. boiling water
2c. ice cubes
1 8oz cool whip
Dissolve jello in boiling water completely. add ice and stir constantly until jello thickens ( 2 or 3 minutes). remove & discard ice. Using wire whip blend in cool whip and whip until smooth. Chill if necessary until mixture mounds. spoon into crust and chill for 2 hours.
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