PIES

PIE CRUST
1 1/2 c. flour
1/2 t. salt
1/2 c. shortening
3 or more T. cold water
Mix flour and salt. Lightly cut in shortening until mixture resembles coarse meal. Sprinkle with water a small amount at a time, mix lightly with pastry blender until all particles are moistened and cling together when pastry is pressed into a ball. Chill dough ball at least one hour. Roll pastry thin (less than 1/8 in.) on lightly floured board. Line pan with pastry. If single, flute edge.
*For baked pie shell, prick pastry thoroughly with fork. Bake at 425 degrees for 12-15 min. until lightly brown. Cool.


CHOCOLATE CREAM PIE
3/4 c. sugar
1/4 c. cornstarch
3 c. milk, scalded
4 eggs
1 T. butter
1 1/2 t. vanilla
3 squares (ounces) semi-sweet chocolate, chopped
2 oz. fine dark chocolate

In medium saucepan combine sugar, and cornstarch. Gradually stir in milk. Cook and stir over medium high heat till mixture is thickened and bubbly. Reduce heat; cook and stir for 2 minutes more. Remove from heat.

Separate egg yolks form whites; (set aside whites for meringue). Beat egg yolks lightly with a fork. Gradually stir about 1 cup of the hot filling into yolks. Return all to saucepan; bring to a gentle boil. Cook and stir for 2 minutes more. Remove from heat. Stir in butter, vanilla and chocolate.
Pour hot filling into shell. Spread meringue over HOT filling; seal to edge. Bake at 350 degrees for 15 min. Cool on wire rack. Cover and chill to store.

MERINGUE
4 egg whites
1 t. vanilla
1/2 t. cream of tartar
1/2 c. sugar
Bring egg whites to room temp. Combine egg whites, vanilla and cream of tartar. Beat with electric mixer on med. speed about 1 min. or till soft peeks form (tips curl) Gradually add sugar, 1 T. at a time beat on high speed about 5 min. or more till mixture forms stiff glossy peaks and sugar dissolves. Immediatley spread meringue over pie, carefully sealing to edge of pastry to prevent shrinkage. Cool 4-6 hours. Serve or cover and refrigerate.



COCONUT CREAM PIE
Mary Baker

1/3 c. flour
2/3 c. sugar
1/4 t. salt
2 c. milk, scalded (185 degrees)
3 egg yolks
2 T. butter
1/2 t. vanilla
1/2 c. grated coconut
Baked Pie Shell
3 egg whites
1/4 t. cream of tartar
6 T. sugar
1 1/2 c. coconut

Mix flour, 2/3 c. sugar, and salt. Gradually add scalded milk. Cook in double boiler until thick, stirring constantly. Slowly add small amount of hot mixture to slightly beaten egg yolks. Stir in remaining hot mixture. Cook 2 minutes. Cool. Add butter, vanilla and coconut. Pour into cooked pie shell. Beat egg whites and cream of tarter until stiff. Fold in 6 T. sugar. Spread on pie and bake at 350 degrees, 12-15 minutes or until lightly browned.


CHESS PIE

1/4 c. butter
1 1/2 c. sugar
1 T. flour
1/2 c. pet milk
2 eggs
pinch salt
1 t. vanilla
Melt butter, mix in rest of ingredients. Beat with a mixer until thick creamy. Pour into unbaked pie shell. Bake at 350 degrees for 40 min.

(For CHOCOLATE CHESS PIE, add 3 T. cocoa and mix with melted butter before adding the other ingredients.)


FUDGE PIE
3 eggs
6 T. cocoa
1 1/2 c. sugar
1/3 c. flour
2 t. vanilla
3/4 c. butter, melted
1 1/2 c. pecans
1 unbaked 8 in. pie crust
Heat oven to 350 degrees. Beat eggs. Sift together cocoa, sugar and flour; mix with eggs. Stir in vanilla, butter and pecans. Pour into crust. Bake for 30 min.


KENTUCKY DERBY PIE
I first got this recipe from Tristan but I don’t know where he got it, but it is now a favorite!

1 c. sugar
1/2 c. flour
1/4 c. melted butter
1 t. vanilla
2 eggs
1 c. toasted pecans
1 c. chocolate chips
1 unbaked pie shell
Stir flour and sugar together with fork. Add butter and eggs and blend. Add remaining ingredients and mix. Pour into unbaked pie shell and bake at 325 degrees for 45 min.


FRESH STRAWBERRY PIE
Bake 8-9 in. pie shell and cool. Fill crust with 1 pint sliced fresh berries.
Mix: 1 c. sugar, 1 c. water, 4 T. cornstarch, 1/8 t. salt, 1 T. red food coloring
Boil slowly until thick. Stir in 4 T. strawberry jello. Let cool. Pour over pie. Refrige until cool and set. Serve with cool whip.