#1
PECAN PIE
3
eggs 1
tsp vanilla
1/2
cup sugar 1/4
cup butter or margarine
1
cup corn syrup 1 cup
pecans
1/8
tsp salt
Beat
eggs. Add sugar, corn syrup, salt,
vanilla, and melted butter. Make pie
crust. Put in pecans in a layer. Add mixture.
Bake @ 350 50-60 min. Nuts will
rise to top and form a crusted layer. If
it browns too quickly, decrease oven to 325.
#2
BUTTERSCOTCH PIE
9"
pastry shell 1/2
tsp salt 2 TBSP flour
6
TBSP butter 3
egg yolks 3 TBSP cornstarch
1
cup dark brown sugar 1&2/3
cups milk
1
cup boiling water 1
tsp vanilla
Bake
pie shell . Cool. Melt butter in lg skillet over low heat. When golden brown, add br sugar & boil
2-3 min., or until foaming, stirring constantly. Stir in water & remove from heat. In separate saucepan, mix cornstarch, flour
& salt. Stir in milk, gradually,
until smooth. Stir in br sugar mix. Cook over low heat, stirring constantly until
boiling. Boil 1 min. Remove from heat & stir 1/2 into egg
yolks. Then blend all into hot mix. Boil 1 min.
Remove from heat & stir in vanilla.
Pour into shell. Top with
meringue.
#3
HOTEL HERSHEY DERBY PIE
1
cup sugar 3
TBSP bourbon
4
TBSP cornstarch 1
tsp vanilla
2
lightly beaten eggs 1
cup (6 oz.) chocolate chips
1/2
cup marg, melted & cooled 1 cup
chopped pecans
Combine
sugar & cornstarch. Beat in
eggs. Mix in marg, bourbon, vanilla,
chocolate chips & pecans. Pour into
9" unbaked pastry shell. Bake @ 350
for 40 min. or until puffy & lightly browned. Cool completely on wire rack. Serve with Derby Whip Cream (Beat 1/2 cup
heavy cream with 2 TBSP confectioner's sugar in small bowl to soft peaks. Add 1 TBSP bourbon or 1/2 tsp vanilla and
beat to stiff peaks.
#4
GERMAN SWEET CHOCOLATE PIE
1
pkg (4 oz) German sweet chocolate 1/3
cup milk
3
oz cream cheese, softened 2
TBSP sugar
8"
graham cracker crust 8
oz. Cool Whip
Heat
chocolate & 2 TBSP milk in saucepan over low heat, stirring until chocolate
is melted. Beat sugar into cream
cheese. Add remaining milk and chocolate
mixture and beat until smooth. Fold in
whipped topping, blending until smooth.
Spoon into crust. Freeze until
firm, about 4 hrs.
#5
FUDGE SUNDAE PIE
1
pint vanilla ice cream 2 cups
chopped walnuts
2
TBSP brown sugar margarine sugar
1/2
cup cocoa 1/2
cup whipping cream
1
tsp vanilla 1/4 tsp salt 1 pint chocolate ice cream
4
egg whites, room temp 1/8 tsp cream of
tartar
Let
vanilla ice cream soften. Mix walnuts,
brown sugar & 3 TBSP marg. Press
into 9" pie plate. Bake 8 min. Cool completely. Spread vanilla ice cream. Freeze.
In 2 qt saucepan over med heat, cook cocoa, cream, 3/4 cup sugar & 4
TBSP marg until smooth & boiling, stirring constantly. Remove from heat, add vanilla. Cool slightly, pour over vanilla. Freeze.
Soften chocolate ice cream.
Spread over chocolate sauce.
Freeze. Top with Cool Whip.
#6
PUMPKIN PIE
2
eggs, slightly beaten 1/4
tsp ginger
1&1/2
cups pumpkin 1/4
tsp cloves
1
cup sugar 1/4
tsp nutmeg
1/2
tsp salt 1&2/3
cups evaporated milk
1
tsp cinnamon 9"
unbaked pie shell
Combine
eggs, pumpkin, sugar, salt & spices.
Gradually add evaporated milk.
Mix well. Pour into pie shell. Bake @ 425 for 15 min. Reduce oven to 350 & continue baking for
40 min. or until knife inserted near center of pie comes out clean. Cool.
#7
COCONUT CUSTARD PIE
1/2
stick marg (4 TBSP), room temp 3/4 cup
sugar
2
cups milk 3/4
cup coconut
1/2
cup Bisquick 1
tsp vanilla
4
eggs
Grease
glass pie plate. Blend ingredients in
blender 2 min. OR in electric mixer 4 min. Bake @ 350 for 40 min. Cool & refrigerate.
#8
STRAWBERRY YOGURT PIE
16
oz. strawberry flavored yogurt
8
oz. Cool Whip, thawed
1/2
cup mashed strawberries
1
baked graham cracker crust, cooled
Fold
yogurt into Cool Whip, blending well.
Add fruit & spoon into crust.
Freeze until firm. Remove from
freezer 30 min. before serving and keep chilled in refrigerator. Garnish with additional Cool Whip and
fruit. Store leftovers in refrigerator.
#9
FROZEN PEANUT BUTTER PIE
8
oz. frozen fat-free whipped topping 1/2
tsp vanilla
4
oz. fat-free cream cheese, @ room temp
1/3
cup reduced fat peanut butter 1 &
1/4 cups
1-9"
graham cracker crust confect
sugar
1/2
cup skim milk
Thaw
whipped topping in refrigerator. Beat
cream cheese until smooth. Add peanut
butter, mix well and add vanilla.
Gradually beat in sugar and blend well.
Gradually beat in milk. Gently
fold in thawed whipped topping. Pour
into crust. Freeze several hours or
until firm.
#10
CREAMY CHOCOLATE PIE
1/2
cup water 2
TBSP margarine
1
TBSP cornstarch 1/2
tsp vanilla
1
- 14 oz. can Eagle CHOCOLATE milk
8"
graham cracker pie crust whipped
topping
3
egg yolks, slightly beaten
Stir
together water & cornstarch. In
saucepan, combine Eagle milk & egg yolks; stir in cornstarch mixture. Cook over med-low heat, stirring constantly
until thick & bubbly, about 12-15 min.
Remove from heat; stir in margarine & vanilla. Spoon into pie crust. Chill 3 hours. Top with whipped topping. Refrigerate leftovers.