COCONUT CREAM PIE

Granny and I used to make this together. Brings back good memories!

Ingredients:

9” pie crust, baked
2 C. milk
1 C. sugar
1/3 C. flour
1/8 tsp. salt
1 tsp. vanilla
1 C. coconut
3 eggs, separated
3 T. sugar

Directions:

Scald 1 ½ C. milk (heat in saucepan, but don't boil). Blend sugar, flour, salt and remainder ½ C milk. Add slowly to scaled milk and cook on low-medium heat for 15-20 minutes (until thick). Add beaten egg yolks gradually, stir about 5 minutes. Cool, add vanilla and coconut. Pour into baked pie shell To make meringue, beat egg whites until fluffy and gradually add sugar, beating until stiff peaks form (if you want extra meringue, ratio is 1 egg white per 1 T. sugar). Top pie with meringue. Sprinkle with coconut and place under broiler until top of pie lightly browns.

CHESS PIE

Ingredients:

9” unbaked pie crust
¼ C. flour
1 ¾ C. sugar
½ C. butter, melted
3 eggs, beaten
½ C. buttermilk
1 ½ tsp. vanilla

Directions:

Mix flour and sugar. Add remaining ingredients and mix until smooth. Pour into unbaked pie shell and bake at 350 degrees for 45-50 minutes.

from Aunt Diane

PIE CRUST

Ingredients:

3 C. flour
1 ¼ C. butter*
1 tsp. salt
1 egg, well beaten
7 T. water
1 T. vinegar

Directions:

Cut butter into flour and salt (*original recipe calls for Crisco vegetable shortening; can also use half butter, half shortening). Combine egg, water and vinegar. Pour liquid into flour mixture all at once and combine. Can keep refrigerated for up to two weeks. Makes two pie crusts.

GRAHAM CRACKER PIE CRUST

Ingredients:

1 ¼ C. graham cracker crumbs
3 T. sugar
1/3 C. butter, melted

Direcitons:

Combine crumbs and sugar in bowl. Add butter and stir until blended and crumbly. Firmly press mixture into bottom and sides of 9” pie pan. Chill for one hour before filling or bake at 350 degrees for 8 minutes, then cool completely before filling.

STUTLER PUMPKIN PIE

Ingredients:
¾ C. sugar
1 ½ tsp. cinnamon
¼ tsp. allspice
3/8 tsp. ginger
½ tsp. salt
1 ½ T. flour
1 C. pumpkin (canned)
2 eggs, beaten
1 ½ C. milk
2 tsp. butter, melted

Directions:
Mix dry ingredients, then add pumpkin, eggs, milk and butter. Pour into unbaked pie shell. Bake at 400 degrees for 15 minutes, then reduce heat to 350 degrees for 40 minutes. (You may need to cover crust with foil to prevent overcooking shell).

from Grandma Star (Mark's grandmother)