CHOCOLATE CHESS PIE

• 3 egg yolks
• 2 c. milk
• 1 c. sugar
• 1 stk. butter
• 1 tablespoon flour
• 1 tsp. vanilla
• 3 tablespoons cocoa
• 1/8 tsp salt

Mix all ingredients in sauce pan and cook till thick,
stirring constantly
Pour into baked pie crust
Bake at 350 for 50 minutes
Chess pies need to be removed from the oven while still a little wiggly in the center as they set as they cool
Can be topped with meringue or whipped cream,
but I like it just plain

PEANUT BUTTER PIES

• Mix in order
• 1 box Confectioners sugar
• 1-12 softened Philadelphia Cream Cheese
• 1-16 oz.peanut butter(Jif or Peter Pan,No cheap brand)
• 1 large and 1 small cool whip

Mix one at a time because it is hard to mix
Then pour into 2 large Graham Cracker Crust pie shells
Chill in refrigerator at least 1 hour
This is very rich,
but delicious
Serve when cold
This will keep fresh in refrigerator for days
Hope you enjoy,
It's my favorite
THIS WAS SUBMITTED BY A GREAT FRIEND (GLENNA HAMM B.G, OHIO)

DUTCH APPLE PIE

• 1 6 oz.Graham cracker pie crust
• 1 egg white, beaten
• 5 1/2 cups fresh,peeled,sliced cooking apples
• 1 tbsp. lemon juice
• 1/2 cup sugar
• 1/4 cup packed brown sugar>
• 3 tbsp. all purpose flour
• 1/2 tsp. ground cinnamon
• 1/4 tsp. nutmeg
• 1/4 tsp. salt
• *Topping

Heat oven to 375 degrees
Brush bottom and sides of pie crust evenly with egg white;
bake on baking sheet until light brown
about 5 minutes
Remove crust from oven
In bowl
combine apples,lemon juice,sugars,flour,cinnamon,nutmeg, and salt
Mix well
Spoon into crust
Sprinkle topping evenly over apples
Bake on baking sheet for 50 minutes or until topping is golden and filling is bubbling
Cool
(Makes 8 servings)
TOPPING;
In bowl
combine 3/4 cup all purpose flour,
1/4 cup sugar,
1/4 cup packed brown sugar;
cut in 1/3 cup margarine or butter until crumbly

APPLE APRICOT PIE

• 1 - 9 inch pie crust
• 4 fresh apricots, cored and sliced
• 3 Granny Smith apples, cored and sliced
• 3/4 cup sugar
• 1 tsp. cinnamon
• 3 Tbsp. flour
• 2 Tbsp. lemon juice
• 1/2 tsp. nutmeg

Crumb topping

• 2/3 cup flour
• 1 tsp. cinnamon
• 1/4 cup brown sugar
• 2 Tbsp. lemon juice
• 1/4 cup butter, melted

Combine all pie ingredients in a large bowl and mix well.
Place in piecrust and bake at 350 degrees for 30 minutes.
Combine crumb-topping ingredients,
except for butter,
and mix to form a crumb-like consistency.
Sprinkle over pie and pour melted butter on the top.
Bake an additional 30 minutes at 350 degrees.

LUSCIOUS LEMON PIE

• 1 - 9 inch unbaked pie shell
• 1 - 14 oz. can sweetened condensed milk
• 3 Tbsp. flour
• 2 eggs, separated
• 2/3 cup sugar
• 1/2 tsp. vanilla
• 3 Tbsp. butter
• 1/2 cup lemon juice
• Grated rind of 1 lemon

Combine flour, milk, lemon juice, lemon rind, egg yolks, sugar, vanilla and butter together and mix well.
In a separate bowl beat egg whites until stiff,
add to lemon mixture.
Pour into pie shell and bake for 35 - 45 minutes at 325 degrees.

SHOO-FLY PIE

• 1 unbaked 9-inch pie crust
• 1/2 cup molasses
• 1/2 cup boiling water
• 1/2 teaspoon baking soda
• 1-1/2 cups flour
• 1/2 cup sugar
• 1/2 cup butter

Preheat oven to 400 degrees.
Mix molasses, water, and baking soda.
Pour into pie shell.
Cut together flour, sugar, and butter with a pastry blender or two forks,
until mixture resembles crumbs.
Sprinkle over molasses mixture.
Bake 25 minutes,
until crust is browned.

BLUEBERRY PINEAPPLE PIE

• 1 - 9 inch graham cracker pie crust
• 1 - 15 oz. can blueberries, drained, reserve liquid
• 1 - 8 oz. can crushed pineapple, drained, reserve liquid
• 1/2 cup sugar
• 8 oz. cream cheese, softened
• 1 tsp. vanilla
• 1/2 tsp. cinnamon
• 1 Tbsp. butter, melted
• 2 Tbsp. cornstarch
• 1 Tbsp. lemon juice
• Pinch of salt

Combine cream cheese, 1/4 cup sugar, vanilla, cinnamon, pineapple and butter together.
Spread this mixture at the bottom of the pie shell and chill.
Combine 1/4 cup sugar, cornstarch, salt and the reserved liquids from the blueberries and the crushed pineapple and mix well.
Place in a saucepan and cook until mixture starts to thicken.
Add blueberries and lemon juice.
Remove from heat and allow to cool.
Spread this mixture over the cream cheese mixture and chill for several hours before serving.
Serve with vanilla ice cream or whipped topping.

PEACHES & CREAM PIE

• 3/4 cup all-purpose flour
• 1/2 teaspoon salt
• 1 teaspoon baking powder
• 1 (4-serving size) non-instant vanilla pudding mix
• 3 tablespoons butter or margarine, softened
• 1 egg
• 1/2 cup milk
• 1 (29 ounce) can sliced peaches, drained and syrup reserved
• 1 (8 ounce) package cream cheese, softened
• 1/2 cup white sugar
• 3 tablespoons reserved peach syrup
• 1 tablespoon white sugar
• 1 teaspoon ground cinnamon

Directions:
Preheat oven to 350 degrees F (175 degrees C).
Grease sides and bottom of a 10 inch deep-dish pie pan.
In a medium mixing bowl,
mix together flour, salt, baking powder, and pudding mix.
Mix in butter, egg and milk.
Beat for 2 minutes.
Pour mixture into pie pan.
Spread peach slices across mixture.
 In a small mixing bowl,
beat cream cheese until fluffy.
Add 1/2 cup sugar and peach syrup.
Beat for 2 minutes.
Spoon mixture over peaches,
within 1 inch of pan edge.
Sprinkle 1 tablespoon sugar and cinnamon over top.
 Bake in preheated oven for 30 to 35 minutes,
until golden brown.
Chill before serving.
Makes 1 - 10 inch pie

EASY PECAN PIE

• 9-inch unbaked pie shell
• 2 eggs, at room temperature
• 2/3 cup sugar
• 1/2 teaspoon salt
• 1/2 cup dark corn syrup
• 2 tablespoons melted butter
• 1 teaspoon vanilla
• 1 cup pecans

Preheat oven to 425 degrees.
In a food processor or blender, combine eggs, sugar, salt, corn syrup, butter, and vanilla.
Blend thoroughly.
Add pecans;
pulse several times,
just enough to chop the nuts to desired coarseness.
Pour into pie shell.
Bake 15 minutes;
reduce heat to 350 degrees and bake 30 more minutes.

KEY LIME PIE

• 1 graham cracker crust pie shell
• 2 cans sweetened condensed milk
• 1/2 cup key lime juice
• 2 eggs
• 1 tsp. lime zest
• pinch of salt
• limes slices for garnish
• whipped topping

Combine eggs, sweetened condensed milk, lime juice, lime zest, and salt together in a bowl.
Beat with a hand mixer until smooth and fluffy.
Fold into pie shell and refrigerate for 3-4 hours before serving top with lime slices and whipped topping if desired.
This dessert is great after a large meal and combines tangy and sweet flavors together in one dessert.

SOUR CREAM APPLE PIE

• 9-inch unbaked pie shell
• 3 large baking apples (Granny Smith or other), peeled, cored, and sliced (2-1/2 cups)
• 3/4 cup sugar
• 2 tablespoons flour
• 1 egg, at room temperature
• 1 teaspoon vanilla
• 1 cup sour cream, at room temperature
• Topping:
• 1/3 cup flour
• 1/4 cup butter
• 1/3 cup brown sugar
• 1/2 teaspoon cinnamon

Preheat oven to 350 degrees.
Combine sugar and flour.
Add egg, vanilla, and sour cream;
beat until smooth.
Add apples;
mix well.
Pour into pie shell;
bake 40 minutes.
Meanwhile, combine flour, brown sugar, and cinnamon.
Cut in butter with a pastry blender or two forks.
After pie has baked 40 minutes,
remove from oven.
Sprinkle topping evenly over pie.
Return to oven;
bake 20 minutes.

RASPBERRY BAVARIAN PIE

• Pastry:
• 1/3 cup butter
• 2-1/2 tablespoons sugar
• 1/4 teaspoon salt
• 1 egg yolk
• 1 cup flour
• 1/2 cup finely chopped almonds
• Filling:
• 10 ounces frozen raspberries, partially thawed and drained
• 1 cup sugar
• 2 egg whites
• 1 tablespoon lemon juice
• 1/4 teaspoon vanilla
• 1/4 teaspoon almond extract
• 1/8 teaspoon salt
• 1 cup whipping cream

Preheat oven to 400 degrees.
Grease a 10-inch pie pan.
Cream butter, sugar, and salt until fluffy;
add egg yolk and beat thoroughly.
Mix in flour and almonds.
Press mixture into prepared pie pan.
Bake 12 minutes;
cool.
Place all ingredients for filling,
except cream,
in a large bowl.
Beat with electric mixer until mixture thickens and expands in volume,
10 to 15 minutes.
Whip cream;
fold into raspberry mixture.
Pile into pastry;
freeze at least eight hours.
Remove from refrigerator 1/2 hour to an hour before serving.

ORANGE YOGURT PIE

• 1 - 9 inch graham cracker pie crust
• 1 - 8 oz carton cool whip (prepared whipped cream) 2 small containers orange yogurt (or another flavor of your choice)

Combine cool whip and yogurt and spread into pie crust.
Chill for several hours before serving.

MAPLE WALNUT PIE

• 3 eggs
• 3/4 cup brown sugar
• 2 tbsp. all-purpose unbleached flour
• 1 1/4 cups pure maple syrup
• 1/4 cup (1/2 stick) butter, melted
• 1 cup chopped walnuts
• 1 unbaked 9" pie shell

Preheat oven to 375*.
In a mixing bowl,
beat together the eggs, brown sugar, flour, maple syrup, and butter.
Stir in the nuts. Pour into pie shell.
Bake for 40-45 min. or until a tester inserted near the center of pie comes out clean.
Serve warm or completely cooled.

GERMAN CHOCOLATE PIE

• 4 ounces semisweet baking chocolate (not chocolate chips)
• 3/4 cup sugar
• 1/4 cup butter
• 12-ounce can evaporated milk
• 3 egg yolks, slightly beaten
• 2/3 cup flaked coconut
• 1/3 cup chopped walnuts
• 1 teaspoon vanilla
• 1 unbaked pie crust

Preheat oven to 350 degrees.
Combine chocolate, sugar, butter, and milk in a medium saucepan;
cook over medium heat,
stirring often,
until mixture just comes to a boil.
Remove from heat;
gradually pour a small amount into egg yolks,
stirring constantly.
Return mixture to pan quickly;
stir.
Add coconut, walnuts,
and vanilla;
stir.
Pour into piecrust.
Sprinkle top with a little coconut,
if desired.
Bake 30 minutes.
Cool before cutting.