Mark's Favorite Lemon Meringue Pie

This is not a very secret recipe. Anybody can make this very easily.
I buy a My-T-Fine Lemon Pie filling. I can only find them at Price Cutter's. I make according to package directions. Put cooked filling into a pre-baked pie crust. Beat egg whites until they will stand in peaks, adding 1/4 cup of granulated sugar about half way through the beating process. Put meringue on top of hot pie filling. Bake at 400 degrees until nicely browned, probably about 15 to 20 minutes. Love you, Mark, and thanks for your sweet comments.

Sour Cream Apple Pie

2 eggs
1 cup ( 8 oz.) sour cream
1 cup sugar
6 Tbsp. all-purpose flour, divided
1 tsp. vanilla
1/4 tsp. salt
3 cups chopped, peeled baking apples
1 unbaked pie shell ( 9 in. )
3 Tbsp. butter, softened
1/4 cup packed brown sugar
In a large bowl, beat eggs. Add sour cream. Stir in sugar, 2 Tbsp flour, vanilla and salt; mix well. Stir in apples. Pour into pie shell. Bake at 375 degrees for 15 minutes. Meanwhile, combine butter, brown sugar and remaining flour. Sprinkle over top of pie. Return to oven for 20-25 minutes or until filling is set. Cool completely on a wire rack. Serve or cover and refrigerate.

Easy Chocolate Coconut Cream Pie

9 in. baked pie crust
1 pkg. (4 serving) vanilla cook and serve pudding mix
1/2 cup sugar
1/4 cocoa
1 3/4 cups milk
1 cup sweetened coconut flakes
Cook all together. Pour into pie crust.
Top with 2 cups frozen non-dairy whipped topping.

Nutter Butter Frozen Peanut Butter Pie

Crust:
24 Nutter Butter sandwich cookies
5 Tbsp. butter, melted
Filling:
1 8 oz. pkg. cream cheese, softened
1 cup creamy peanut butter
3/4 cup sugar
1 Tbsp. vanilla
1 tub (8 oz. ) Cool Whip, thawed and divided. Crush cookies in zipper style plastic bag with rolling pin or in food processor. Mix cookie crumbs and butter. Press onto bottom and sides of 9 in. plate. Mix cream cheese, peanut butter, sugar and vanilla with electric mixer on med. speed until well-blended. Gently stir in 1 1/2 cups whipped topping. Spoon into crust. Freeze 4 hours or overnight until firm. Let stand 1/2 hour or until pie can be cut easily. Garnish with remaining whipped topping and additonal cookies, if desired. Special Extra: Just before serving, drizzle chocolate-flavored syrup on plates.













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Chocolate Pecan Pie

1 pkg. (4 oz. ) Baker's German Sweet Chocolate, broken into pieces
2 Tbsp. butter
1/3 cup sugar
1 cup Karo light or dark corn syrup
3 eggs, slightly beaten
1 tsp. vanilla
1 1/4 cups pecan halves
1 unbaked pastry shell (9 in.)
1. Microwave chocolate and butter in bowl on high 1-2 min. until melted
2. Stir in sugar, syrup, eggs, and vanilla until well blended. Stir in pecans. Pour into pastry shell.
3. Bake 50 min. or until filling is firm 2 inches from edge. Cool on wire rack. Makes 8 servings.

Key Lime Pie

1 small container Cool-Whip
1 can frozen Lime concentrate
1 small can crushed pineapple(drained)
1 can EagleBrand condensed milk
Nuts
Pour into graham cracker pie crust and refrigerate until time to serve.

Easy As Pie

2 cups coconut
1/2 cup pecan pieces
1/2 cup chocolate chips
1/2 cup peanut butter chips
1--6 oz. ready to use graham cracker pie crust
1-- 14 oz can sweetened condensed milk
Preheat oven to 350 degrees
Mix first four ingredients in ready to use graham cracker pie crust. Pour entire can of milk evenly over mixture. Use a fork to allow milk to seep down through the coconut mixture. Bake for 35-40 minutes.

Sour Cream Pie

Rachel B., this recipe is for you. See if it is different from your Mom's. This is what my Mom always made for my Dad. He loved it and so did I.

1 cup sour cream
1/2 cup sugar
1 tsp. each of:
Allspice, cinnamon, vanilla and lemon extract
1 cup raisins (cooked)
1 egg
Mix all together and pour into pie shell. Cover with top crust and bake.

Raisin Cream Pie

1 cup cooked raisins
1 cup sugar
1 cup half and half
1 heaping Tbsp. flour
1 heaping Tbsp. butter
2 Tbsp. vinegar (scant )
1 tsp. vanilla
2 beaten eggs (save whites for meringue)
Mix all together and cook over low heat until thickened. Pour into baked pie shell. Add meringue and brown in oven.

Lemonade Pie

1 can Eaglebrand Condensed milk
1 can frozen lemonade (small )
1 carton Cool-Whip
Beat for about 5 minutes and put into graham cracker crust.

Magnolia Pie

This recipe came from my dear friend and former neighbor, Ruth Hill.

3 eggs--beaten
1 cup brown sugar
1 cup white sugar
1 Tbsp. corn meal
1 Tbsp. flour
1 cup thin cream( She uses 1 can Milnot, and rest milk for 2 pies)
1/2 cup coconut
1/4 cup melted butter
Pour into unbaked pie crust and bake at 425 degrees for 15 minutes and 350 degrees for 30 minutes.

Chess Pies

Since I have been rebuked by my son for not posting on my blog for awhile, I decided I had better get back to it. I am posting today something that he really likes. I usually only make these at Christmas, but there is no reason they could not be made any time. They are delicious.

2 sticks butter
1 1/2 cups sugar
2 eggs
1 tsp. vanilla
1/2 tsp. nutmeg
3 Tbsp. milk
Melt butter, add sugar, eggs, vanilla, and nutmeg. Mix until granulated looking. Heat till smooth. Mix in milk. Put nuts and raisins in small pie shells made out in cup cake pans. Spoon mixture over nuts and raisins. Bake in 350 degree oven for 25 to 30 minutes. Use just a small amount of nuts and raisins in each shell. Fill shell about 2/3 to 3/4 full of liquid, as it rises as it bakes.

Sally's Pecan Perfection Pie

This recipe is from a newspaper, found among my Grandma Matthews' recipes. I was amused about the advertising of Crisco. One lady is saying to the other,"Darling, this pecan pie is luscious! Where did you get the recipe?" The 2nd lady says,"It's a CRISCO recipe. Ialways use them since the doctor advised CRISCO." One reason Crisco digests so well is that it is creamy and light. Taste Criso. It's always pure and sweet. Don't you see the health-value of using this quick-digesting vegetable fat?

And now days we hear, watch the TRANS-Fats. Don't eat anything that is hydrogenated. See how times have changed. I am still printing the recipe because it sounds good.

1/3 cup Crisco
1/2 cup light brown sugar
1/2 cup milk
1 cup chopped pecans
3 eggs
1/4 tsp. salt
1 cup light corn syrup
1/2 tsp. vanilla
Cream Crisco ( the fluffy digestible shortening) with sugar in one easy operation. Add pecans, Combine eggs, salt, syrup, milk, vanilla. Add to sugar mixture. Mix well.
Turn into unbaked Crisco pie shell. Bake in hot oven, 425 degrees 10 min., then reduce to low 325 degrees for 30 min. Chill. If you wish, cover top with sweetened whipped cream.

Cherry Cream Pie

This would make a beautiful dessert for Christmas and it is extremely good.

Crust:
1 cup flour
1 cup finely chopped walnuts
1/2 cup softened butter
1/4 cup packed brown sugar
Filling:
1 pkg. (8oz.) softened cream cheese
1 cup confectioners' sugar
1/4 tsp. almond extract
1/2 cup heavy whipping cream, whipped
1 can (21oz.) cherry pie filling

In a small bowl, combine the flour, walnuts, butter and brown sugar. Transfer to a 13 x 9 baking pan. Bake at 375 degrees for 15 min, stirring once. Set aside 1 cup of crumbs. While warm, press the remaining crumbs into a greased 9 in. pie plate, firmly pressing onto the bottom and up the sides. Chill for 30 min.

In a small mixing bowl, beat the cream cheese, confectioners' sugar and almond extract until smooth. Spread over bottom of crust. Gently fold whipped cream into the pie filling; spread over cream cheese layer. Sprinkle with reserved crumbs. Chill for at least 4 hours before serving.

Decadent Peanut Butter Pie

This is the pie I made for the Missions Chili/Pie Auction.

1 prepared chocolate cookie pie crust
1 cup creamy peanut butter
8 oz. cream cheese( at room temperature)
1/2 cup sugar
12 oz. container of non-dairy whipped topping, divided
1--11.75 oz. jar Smucker's Hot Fudge Ice Cream Toppings, divided

Drizzle:
2 Tbsp. hot fudge topping
2 Tbsp. peanut butter

In a medium bowl, beat together the peanut butter, cream cheese and sugar. Gently fold in 3 cups whipped topping. Spoon mixture into the pie shell. Using a spatula, smooth mixture to edges of pie.

Reserving 2 Tbsp. of fudge topping, place remaining hot fudge into microwave for 1 minute. Stir. Spread fudge over pie to cover the peanut butter layer. Refrigerate until serving time.

Just before serving, spread the remaining whipped topping over fudge layer, being careful not to mix the two layers.

Place the 2 Tbsp. hot fudge in a small baggie and knead for a few seconds. Cut a tiny hole in the corner of the bag and drizzle over pie. Do the same with 2 Tbsp peanut butter going in the opposite direction of the hot fudge.

Becky's French Silk Pie

1/2 cup butter
1 cup powdered sugar
1 tsp. vanilla
2 oz. unsweetened chocolate, melted
2 eggs
Cool Whip

Beat butter until fluffy; gradually add sugar, beating constantly. Mix vanilla and slightly cooled chocolate. Gradually add eggs, one at a time, beating 3 minutes after each addition. Pour in baked pie shell. Chill. Add cool whip. Sprinkle shaved chocolate on top.

Pumpkin Pie

3/4 cup white sugar
1 cup brown sugar
1 tsp. salt
2 Tbsp. flour
1 1/4 tsp. pumpkin pie spice
4 eggs
2 15 oz. cans pumpkin
1 can evaporated milk
1 1/2 cups milk
Mix all together and pour into 2 unbaked pie crusts. Bake 450 degrees for 25 min. then 350 degrees for 30 min.

LaVaughn's Coconut Cream Pie

This is another of my mother's recipes. This one she created herself. It is the best coconut cream I have ever eaten.

2 cups milk
1 cup Milnot
1 cup sugar
6 Tbsp. flour
3 0r 4 eggs, separated
1 Tbsp. margarine
1 tsp. vanilla
1 cup coconut
Sprinkle of salt

Mix sugar, salt, and flour. Add a little warm milk, stirring to mix. Then add egg yolks. Add rest of milk and cook over low heat, stirring constantly until thickened. Add margarine, vanilla, and coconut. Pour into baked pie crust. Add meringue.

Meringue:
Egg whites
1/8 tsp. cream of tartar
1/4 cup sugar
Beat until stiff. Spread on pie. Sprinkle coconut on top. Bake at 350 degrees until nicely browned.

Oatmeal Pie

Don't laugh! It really is delicious. It would remind you a little of pecan pie. I guess we could call it "Poor Man's Pecan Pie".
3 eggs, beaten
2/3 cup granulated sugar
1 cup brown sugar
2/3 cups quick cooking oats
2/3 cup coconut
1 tsp. vanilla
2 Tbsp. soft margarine
Mix all together. Pour into an unbaked pie crust. Bake at 350 degrees for 35 to 40 minutes.

Perfect Apple Pie

Today has been a fun day. My very sweet grandson, Barrett, came over and we baked this pie. He wanted me to help him make an apple pie for a bake sale for High Octane to raise money for camp. He did a great job and the pie looked really beautiful. We also baked Chocolate Chip Cookies and made Peanut Butter No Bake cookies, also for the bake sale. If you know Barrett, you already know what a wonderful young man he is. If you don't know him, you need to get acquainted with him. He is a joy to his Grandpa and me.

6 or 7 yellow delicious apples (these make the best pie. I've tried others, not the same taste.)
3/4 to 1 cup sugar
2 Tbsp. flour
1 tsp. cinnamon
Dash of salt
Peel and core apples. Slice thinly into a large bowl. Cover with other ingredients and stir to coat.
Pastry for 2 crust--9 in. pie. After you put apples in crust, dot with 2 Tbsp. margarine. Cover top crust with beaten egg. I use a pastry brush to do this. Cut small slits in top crust and bake in 400 degree oven for about 50 minutes.