CHEDDAR BAY'S PIES
AMISH PEANUT BUTTER PIE
2 c. milk
2 T. flour
3/4 c. sugar
1 tsp. vanilla
1/8 tsp. salt
3 egg yolks
2 T. butter
Cook until thick; cool.
Blend:
1/3 c. peanut butter
3/4 c. powdered sugar
Sprinkle 2/3 c. peanut butter crumb mixture into a baked pie shell. Pour in filling. Top with whipped topping. Sprinkle with remaining crumb mixture.
BON-BON PIE
Set frozen ice cream Bon-Bons over the bottom of a graham cracker crust.
Dish softened ice ream over the Bon-Bons. Smooth the top. Return to freezer.
Serve with whipped cream (optional) and drizzle wtih chocolate syrup or caramel sauce.
COUNTRY FAIR PIE
1/2 c. butter or margarine, melted
1 c. sugar
1/2 c. flour
2 eggs
1 tsp. vanilla
1 c. chopped walnuts
1 c. semisweet chocolate chips
1/2 c. butterscotch chips
1 unbaked pastry shell
In a mixing bowl, beat butter, sugar, flour, eggs and vanilla until well-blended. Stir in nuts and chips. Pour into pie shell. Bake at 325-degrees for 1 hour.
FLUFFY PEANUT BUTTER PIE
1/2 c. peanut butter
8 oz. cream cheese, soft
1 c. powdered sugar
1/2 c. milk
9 oz. Cool Whip
1 graham cracker crust
Chopped peanuts (opt)
Chocolate syrup (opt)
Whip cream cheese ntil soft and fluffy. Beat in peanut butter and powdered sugar. Slowly add milk, blending thoroughly until well-mixed. Fold Cool Whip into mixture. Pour into crust. Sprinkle with chopped nuts, or graham cracker crumbs. Freeze until firm.
At serving time, you might like to drizzle a little chocolate syrup over each slice. Store leftovers in freezer.
FRENCH SILK MINT PIE
1 chocolate ready-made crust
4 sq. unsweetened chocolate, melted
1/2 lb. soft butter
2 c. powdered sugar
4 eggs
1/2 tsp. mint extract
1/4 tsp. vanilla
Melt chocolate and cool. Mix sugar and butter until smooth. Add eggs (one at a time), beating well. Add chocolate mixture; stir in flavorings. Mix well. Pour into crumb crust; chill.
Give this a special red & green holiday look with fresh mint leaves and candied cherries for garnish.
FROZEN CITRUS PIE
1 (6 oz) can orange juice concentrate
1 pint vanilla ice cream, soft
8 oz. Cool Whip
1 graham cracker crust
Beat concentrate in large mixer bowl about 30 seconds. Blend in ice cream. Fold in Cool Whip until smooth. Freeze just until mixture will mound. Spoon into crust. Freeze at least 4 hours, or overnight. Before serving, let stand 10 minutes.
STRAWBERRY PIE
1 c. sugar
1 c. water
2 T. white Karo syrup
2 T. cornstarch
1/4 tsp. salt
2 T. red Jello
1 T. red food color
Cook until thick. Let it get cold. Place strawberries into cooled baked pie shell. Pour mixture over berries. Stir slightly. Top with whipped cream.
These two recipes are family heirlooms. Every Thanksgiving and
Christmas, our home smelled of roasted turkey, and chocolate and
coconut cream pies! Fortunately, Mom taught me the art of creating
her masterpieces. And to this day, holidays are not holidays without
these Heavenly pies! The only difference is that I'm the one baking
them now!
Mix 3 beaten egg yolks with 1-1/2 c. sugar. Add 4 T. cocoa (mixed into 1 c. hot milk).
Mix 4 T. flour with 2 c. cold milk: add to first mixture. Add 1 tsp. vanilla and 1/4 tsp. salt. Cook until thick, stirring constantly. Pour into baked pie shell.
Make meringue of egg whites, 2-3 T. sugar and 1 tsp. vanilla. Spread over cooked filling. Bake until meringue is golden (watch carefully!).
3 eggs, separated
1 c. evaporated milk
3 T. flour
1 c. water
3/4 c. plus 1 T. sugar
1-1/2 tsp. vanilla
1 c. coconut
1/2 stick margarine
1 baked pie shell
Beat egg yolks well with wooden spoon. Add 1/2 c. evaporated milk. Add flour; mix. Add remaining evaporated milk and water. Mix in 3/4 c. sugar, 1 tsp. vanilla, coconut and margarine. Cook until thick, stirring frequently. Pour into pie shell; cool. Beat egg whites with 1 T. sugar and 1/4 tsp. vanilla until stiff peaks form. Spread over pie filling. Brown at 350-degrees until meringue is golden (watch carefully!).
