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.)
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Preheat oven to 350Ëš
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Beat all ingredients together and pour into a greased 10-inch pie plate (It forms its own crust)
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Bake 45 minutes.Though the filling seem unsettled, do not cook pie any longer.
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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
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Preheat oven to 400Ëš
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Cream butter and sugar
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Add eggs and mix well
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Add remaining ingredients, mixing well after each
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Pour into unbaked 10 inch pie shell
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Bake for 30 minutes
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Reduce oven temperature to 325Ëš 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
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Preheat oven to 350Ëš
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Peel apples, and cut into 1/2 inch thick wedges
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Toss apples with cinnamon and sugar
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Melt butter in 10-inch cast-iron skillet over medium heat
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Add brown sugar and cook, stirring constantly, 1-2 minutes or until sugar is dissolved
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Remove from heat, and place one pie crust in skillet over brown sugar mixture
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Spoon apple mixture over pie crust
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Top with remaining pie crust
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Whisk egg white until foamy and brush top of pie crust with egg white
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Sprinkle with 2 Tbs granulated sugar
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Cut 4 to 5 slits in top of crust for steam to escape
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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
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Cool on a wire rack 30 minutes before serving
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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!
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Mix milk and thawed lemonade
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May add a drop of red food coloring for a pink tint if desired
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Fold in Cool Whip
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Pour into graham cracker crusts
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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
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Mix together lemon juice and milk (Do not beat)
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Add remaining ingredients
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Put in pie crust and refrigerate for at least 2 hours before serving
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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
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Mix milk, pudding, pumpkin, spices, and 1 cup Cool Whip together
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Pour into cooled pie shell
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Top with remaining whipped topping
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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
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Preheat oven to 350Ëš
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Mix all ingredients together
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Pour into prepared pie shells
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Bake until done
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This recipe makes 3 or 4 large pies
​
Ben got this from a sweet friend who reluctantly shared the recipe for reasons we know.