PIES

Charleston Coconut Pie

INGREDIENTS

DIRECTIONS

4 eggs, beaten
1/2 cup self-rising flour
1 1/3 cups sugar
1/2 stick butter or margarine, melted
2 cups milk
1 tsp vanilla
1 3-oz can flake coconut (1 1/3 cups coconut)
(original recipe calls for 8 oz can. I use less because I like a more custard taste.)

Preheat oven to 350˚
Beat all ingredients together and pour into a greased 10-inch pie plate (It forms its own crust)
Bake 45 minutes.Though the filling seem unsettled, do not cook pie any longer.
Easy to prepare and delicious!

Recipe from the “American Profile Hometown Cookbook”

Buttermilk Pie

INGREDIENTS

DIRECTIONS

1 stick butter or margarine
2 cups sugar
5 eggs
3 Tbs flour
2 cups buttermilk
1/3 cup lemon juice (or a little less - try 3 Tbs)
2 tsp vanilla

Preheat oven to 400˚
Cream butter and sugar
Add eggs and mix well
Add remaining ingredients, mixing well after each
Pour into unbaked 10 inch pie shell
Bake for 30 minutes
Reduce oven temperature to 325˚ and bake 30 minutes longer, or until it tests done in the center

But the fruit of the Spirit is love, joy, peace, patience, kindness, goodness, faithfulness, gentleness, and self-control.

Galatians 5:22

Easy Skillet Apple Pie

INGREDIENTS

DIRECTIONS

2 lbs Granny Smith apples
2 lbs Braeburn apples ( I do not like these – will try another type or all Granny)
1 tsp ground cinnamon
3/4 cup granulated sugar
1/2 cup butter
1 cup firmly packed light brown sugar
1 14-oz pkg refrigerated pie crusts
1 egg white
2 Tbs granulated sugar

Preheat oven to 350˚
Peel apples, and cut into 1/2 inch thick wedges
Toss apples with cinnamon and sugar
Melt butter in 10-inch cast-iron skillet over medium heat
Add brown sugar and cook, stirring constantly, 1-2 minutes or until sugar is dissolved
Remove from heat, and place one pie crust in skillet over brown sugar mixture
Spoon apple mixture over pie crust
Top with remaining pie crust
Whisk egg white until foamy and brush top of pie crust with egg white
Sprinkle with 2 Tbs granulated sugar
Cut 4 to 5 slits in top of crust for steam to escape
Bake for 60-70 minutes or until golden brown and bubbly, shielding with aluminum foil during last 10 minutes to prevent excessive browning, if necessary
Cool on a wire rack 30 minutes before serving
Serve with vanilla or butter pecan ice cream

Pink Lemonade Pie

from Mary Gail Milner, Quitman, Tx

INGREDIENTS

DIRECTIONS

2 cans Eagle Brand condensed milk
1 12-oz frozen pink lemonade (thawed)
2 8-oz. Cool Whip
2 - graham cracker pie crusts

Makes two pies!

Mix milk and thawed lemonade
May add a drop of red food coloring for a pink tint if desired
Fold in Cool Whip
Pour into graham cracker crusts
Refrigerate

Pineapple Pie

from Ellen Lipscomb

INGREDIENTS

DIRECTIONS

1 can Eagle Brand milk
1/3 cup lemon juice
8 Cool Whip
1 small can crushed pineapple, drained
1 cup chopped pecans
1 graham cracker crumb crust

Mix together lemon juice and milk (Do not beat)
Add remaining ingredients
Put in pie crust and refrigerate for at least 2 hours before serving
Same pie can be made with sour cherries, drained

Pumpkin Chiffon Pie

from Pat Ward

INGREDIENTS

DIRECTIONS

1 1/4 cups milk
1 large, 6-oz, instant vanilla pudding
1 cup pumpkin
1 tsp cinnamon
1/4 tsp nutmeg
1 cup Cool Whip (save remaining for topping)
baked pie crust

Mix milk, pudding, pumpkin, spices, and 1 cup Cool Whip together
Pour into cooled pie shell
Top with remaining whipped topping
Refrigerate

Sweet Potato Pie

INGREDIENTS

DIRECTIONS

4 sweet potatoes
2 sticks melted butter
6 eggs
1 cup milk
1 Tbs vanilla
2 Tbs lemon juice
1 tsp cinnamon
2 tsp nutmeg
1 1/2 cups sugar

Preheat oven to 350˚
Mix all ingredients together
Pour into prepared pie shells
Bake until done
This recipe makes 3 or 4 large pies

Ben got this from a sweet friend who reluctantly shared the recipe for reasons we know.