Ingredients:
l (1 lb.) package brown sugar
112 cup butter softened
4 eggs beaten
112 tsp. lemon extra’—t
1/2 tsp. vanilla extract
2 unbaked
9″ pastry shell
Instructions:
Co. m. bine brown sugarand butter. beatino° well. Add egos and flavorineos m xmg well. Pour mixture into pastry shells, and bake at 350° for 5 m nutes. Reduce oven temperature to 325°, and bake an additional 35 mmutes or until finn in center. Cool thoroughly. Yields 2 pies..
Notes:
Servings Yield:
Yields 2 pies
Ingredients:
1 cup graham cracker crumbs
J cup chopped nuts
egg whites;., tsp. salt
1 cup sugar
1 tsp. vanilla
1 cup heavy cream “hipped
for people to request seconds.
Instructions:
Preheatoven to 350°. Combine graham cr. icker crumbs and nuts.. Beat egg whites until foamy. Add alt; add sugar gradually, atinguntil stiff peaks form. Fold in flavoring. Th n fold egg hitemi., ture into crumbmixture. Pour into greased 9” pie pan. Bale30minutes. Top with sweetened whipped cream. it isstill warm, and with the Cool Whip C!i!am on top. be ready
Notes:
Tbsp. will bea really special treat for your gue ts. Ser, t! it “‘rule
Servings Yield:
Ingredients:
1/2 cup butter or margarine
‘/, cup firmly packed hrown sugar
3 eggs
1 (12-oz.) package semi-sweet chocolate morsels, melted
2 tsp. instant coffee powder
2 tsp. rum extract
1/2 cup all-purpo flour
1/2 cup thopped ns.
divided
I unhaked
9″ pastry shell “hipped cream optional
Instructions:
Cream butter and sugar; add eggs, one at a time. beating well after each addition. Add melted chocolate, coffee powckr, and rum extract. Stir in flour and I c. pecans. Pour into p try shell; sprinkle “with remaining pecans. Bake at 375° for 25 minutes or until done. Cool; top with whipped cream, if desired. Yield one 9″ pie.
Notes:
I love this pie recipe and I am confident that it will become one of your favorites also. Because it is so rich. serve small pieces with whipped cream and be prepared to receive lots of compliments and requests for the recipe.
Servings Yield:
Yield one 9” pie
Ingredients:
4 large ripe pears, pttled and thinly sliced;_. cup sugar
Topping:
11.?cup shreddtd cheddar chttst
1/2 cup
1111-purpose flour
1/2, cup butter or mar arine
mdted
1 Tbsp. l-omstarch
1/x tsp. salt
1 unbaked
9″ pastry shell
1/2 cup sugar
1/2 tsp. salt
6-8 servings.
916*08
Instructions:
In bowl, combine ars, sugar, corn tan: h and salt Pour into p try shdl. Combine topping ingredients until crumbly; prinkle over filling. ake at 425° for 25-35 minut s or untiI ch es is mdted. Cool on,. wire rack for 10 minutes. Serve warm. Store in refrigerator. Yields
Notes:
Servings Yield:
Serve warm
Ingredients:
1 crumb or baked
9″ pastry shell
1 (8-oz.) package Borden’s
11/3 (IS-oz.) can Eagle Brand Sweetened Condensed Milk
113cup lemon juice
1 tsp. vanilla extract
1 can (1 lb.
6 oz.) prepared Cherry Pie Filling or Cherry Glaze
Instructions:
Cream Cheese Let cheese stand at room temperature until soft; beat until fluffy. Gradu-ally stir in Eagle Brand Milk. Add lemon juice and vanilla extract; stir until blended. Poor into prepared crust. Chill 2 to 3 hours before garnishing top of pie with Cherry Pie Filling or Cherry Glai. e.
Notes:
Servings Yield:
Ingredients:
1/2 lb. marshmallows
1 cup milk
1/ tsp. salt
1 tsp. vanilla
1 cup heavy cream, whipped
2 one-oz. squares chocolate
1/1cup pecans
9″ pie shell
816ifHl8
Instructions:
Add marshmallows to milk and heat over boiling water until melted. Cool. Stir in salt and vanilla. Fold n whipped cream, chocolate and nuts. Pour intocooked baked pieshell. SprinkJe with coconut (optional). Chill. Top with whipped cream and shaved chocolate.
Notes:
I will never forget going to Aunt Nell’s and eating this pie. My mother and sister loved it too, and of course I did because I got the recipe from her.
Servings Yield:
Ingredients:
112cup butter or margarine melted
1 cup light corn syrup
1 cup sugar
1/-4cup cocoa
4 eggs
1 tsp. vanilla extract
1/-4tsp. salt
t cup chopped pecans, divided
1/2 cup naked coconut
1 unbaked
9″ pastry shell
Instructions:
Combine first 4 ingredients in heavy saucepan; cook over low heat, stirring constantly, untiJ sugar dissolves. Let cool slightly. Add eggs, vanilla, and saJt, stirring well. Stir in 1/2 cup pecans and coconut; pour filling into unbaked pastry shell, and top with remaining 1/2cup pecans. Bake at 325° for 55 minutes. Yields one 9″ pie.
Notes:
I have always received great reviews on this recipe! You will find some recipes that faH into your “comfort zone” and this will be one of them. Whether you choose this one, or the Chocolate Pie that follows, you will not be disappointed, and neither will your guests.
Servings Yield:
Yields one 9″ pie
Ingredients:
2 cans crescent rolls
1 tsp. vanilla
1/2 cup sugar
1 stick margarine melted
minutes at
350°.
Instructions:
(16-oL) Cream cheese 1 tsp. cinnamon Unroll 1 can of crescent rolls into the bottom of a 13 X 9″ pan. Don’t press seams together. Mix cheese with 1 c. sugar and vaniHa; spread over rolls. Place second can of roUs over top. Pour melted margarine on and top with mixture of 1/ c. sugar and cinnamon. Bake for 30
Notes:
I have had these so many times and each time I really enjoy them. The recipe is so easy and can be made ahead of time and baked at. the time needed.
Servings Yield:
Ingredients:
1 (16-oz.) can chocolate syrup
2 cups sugar
1 tsp. vanilla extract
3 (13-oz.) cans evaporated milk
milk
Instructions:
Beat eggs until light and fluffy; stir in sugar, vanilla, evaporated milk, and chocolate syrup. Pour into freezer can of a l gallon hand turned or electric freezer. Fill to within 3″ of top of can with milk. Freeze according to manufacturer’s instructions. Let ripen or place in your refrigerator freezer for at least 2 hours. Yields 1 gallon.
Notes:
Servings Yield:
Yields 1 gallon
Ingredients:
21/3 cups (28 oz.) Borden’s None Such Mince l ‘leat
I unbaked
9″ pastry sheU
Instructions:
Put mince meat in unbaked pie shell.
Notes:
Servings Yield: