Pumpkin Pie
1 c brown sugar
3/4 t salt
3/4 t ginger
3/4 t nutmeg
1/2 t cloves
1-1/2 t cinnamon
Scant 2 c pumpkin
3 eggs, beaten
7/8 c orange juice
Unbaked pie shell
Mix ingredients well.
Bake at 375° for 45 to 50 minutes or until knife inserted 1 inch from edge comes out clean. (Center may not be set, but internal heat will finish the cooking after removed from oven.)
Coconut Cream Pie
2 pkgs Knox gelatin
1/2 c water
3/4 c flour
1/2 c sugar
1/4 t salt
1 c milk
3 eggs, beaten
1-1/2 t vanilla
1 t butter
1 c heavy cream, whipped
1. Add gelatin to water in a saucepan; let sit.
2. Blend dry ingredients; add milk gradually. Add to gelatin.
3. Cook until thickened & bubbly. Cook 5 additional minutes on low.
4. Add half to beaten eggs; pour back into pan & cook 2 minutes more.
5. Add butter & vanilla. Cool, covered with wax paper.
6. Fold in whipped cream & coconut; spoon into baked pie crust.
7. Top with whipping cream & sprinkle with coconut, if desired.
Aunt Maxine's Strawberry Pie
1 c sugar
1/8 t salt
2 T cornstarch
3 c strawberries
1-3/4 c cold water
1 small pkg. strawberry Jell-O
1 T vanilla
Baked pie shell
1. Combine sugar, salt & cornstarch.
2. Slowly add water, stirring. Bring to a boil.
3. Stir in Jell-O & vanilla; cool until it begins to thicken.
4. Arrange berries in pie shell; pour glaze over top.
5. Refrigerate & serve with whipped cream.
Dear Abby's Pecan Pie
1 c white corn syrup
1 c brown sugar
1/3 t salt
1/3 c melted butter
1 t vanilla
3 whole eggs, beaten
* * * *
1 heaping cup whole pecans
Unbaked pie shell
1. Mix all ingredients well.
2. Pour in an unbaked pie shell & sprinkle evenly with pecans.
3. Bake at 350° for 45 minutes. Serve with whipping cream.
Pie Crust
Single: Deep Single: Double:
1 c flour 1-1/2 c flour 2 c flour
1/2 t salt 1/2 t salt 1/2 t salt
1/3 c butter 1/2 c butter 3/4 c butter
3 T cold water 1/4 c cold water 6 T cold water
Follow pie directions for cooked crust.
For pre-baked crust:
Using a fork, prick holes all over dough, then chill at least 30 minutes.
Bake in lower third of 425° oven 10 to 12 minutes. Keep an eye on the crust, opening oven and pierce any dough bubbles that appear.
Lower heat to 350° & continue baking for 10 to 15 minutes until golden brown.
Graham Cracker Crust
1 pkg. Graham crackers, finely rolled
1/4 c sugar
1/4 c butter, softened
Thoroughly blend crumbs, butter & sugar.
Press firmly against sides & bottom of pie plate.
Bake at 375° for 8 minutes; cool.
Citrus Pie
1 can (6 oz.) frozen lemonade concentrate
1 pt vanilla ice cream, softened
8 oz. Cool Whip, thawed
Graham cracker crust
1. Beat concentrate for 30 seconds.
2. Gradually add ice cream and blend.
3. Fold in whipped topping, whipping till smooth.
4. Freeze till firm, at least 4 hours.
Key Lime Pie
6 egg yolks
2/14 oz cans sweeten condensed milk
1 cup strained lime juice
2 teaspoons grated lime zest - optional
1 cup heavy cream
Juice and zest of 1 lime
2 tablespoons sugar
1. Preheat the oven to 350° and place the rack in center of oven.
2. Make graham cracker crust, but do not bake. Cover with plastic wrap and place in the refrigerator to chill while you make the filling.
3. Beat the egg yolks into the condensed milk one at a time & beat until light and fluffy. Scrape down the sides of the bowl and beat in the lime juice and zest until thick.
4. Pour the filling into the crust and bake for about 15 minutes, or until the filling is set. Remove from oven and place on a wire rack to cool. Once it has completely cooled, cover and refrigerator until serving time. (The pie can be made to this point and stored in the refrigerator for a couple of days.) Just before serving make the whipping cream.
5. In a separate bowl, beat the whipping cream until soft peaks form. Add the sugar, lime juice and zest then beat until stiff peaks form. Either pipe or place mounds of whipping cream on top of the filling.
