#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.