JOSEPH’S CHOCOLATE PECAN PIE

3 eggs, slightly beaten1 cup dark corn syrup1 (4-oz)squares of semisweet chocolate, melted and cooled1/3 cup sugar2 tbsp butter, melted1 tsp pure vanilla1 1/2 cups chopped pecans1 unbaked 9-inch pastry shell

Preheat oven to 350 degrees.

In a large mixing bowl, stir together the eggs, corn syrup, chocolate, sugar, butter, and vanilla until well blended. Stir in pecans and pour mixture into the pastry shell. Bake at 350 degrees for 50 to 60 minutes.

HOT FUDGE PIE

1/2 cup butter3 (1-oz each)squares unsweetened baking chocolate4 eggs3 tbsp white corn syrup1 1/2 cups sugar1/4 tsp salt1 tsp vanilla1 9-inch unbaked pie shell

Melt butter in top of a doubler boiler and add the chocolate. Continue to melt mixture until chocolate is melted; stir to combine well. In a medium mixing bowl, beat eggs until light. Beat the corn syrup, sugar, salt, and vanilla into the eggs. Add a small amount of the chocolate mixture to the egg mixture and mix well to temper the eggs. Add the remaining chocolate mixture and mix well. Pour the mixture into the pastry shell and bake in a 350 degree oven for 25 to 35 minutes or until the top is crusty and the filling is set but still somewhat soft. Do not over-bake, the filling should be like a custard. Serve warm with vanilla ice cream for a real treat!

CHOCOLATE TURTLE PIE

1/4 cup caramel dessert topping (ice cream topping)1 Chocolate Crumb Ready Pie Crust1/2 cup chopped pecans2 pkgs (4-serving size each) Chocolate Cook and Serve Pudding/Pie Filling Mix3 cups milkwhipped cream

Spread the caramel topping on the bottom of pie crust. Sprinkle the pecans over the caramel. Refrigerate.

Meanwhile, in a medium saucepan, stir the pudding mixes into the milk. Stirring constantly, over medium heat, cook until mixture comes to a full boil. Remove from the heat. Allow to cool for 5 minutes, stirring twice. Pour mixture into the crust. Place plastic wrap over the top. Refrigerate for 3 hours or until set. Garnish with whipped cream drizzled with more caramel topping. Refrigerate leftovers.

Enjoy!

SIMPLE COUNTRY PECAN PIE2 tbsp butter4 eggs3/4 cup sugar3/4 cup light corn syrup1 tsp salt1 unbaked 9-inch pie shell1 1/2 cup pecan halves1/2 cup whipping cream1/2 tsp ground nutmegPreheat oven to 350 degrees.Place butter in a microwave-safe dish and microwave on high for 30 seconds or until melted. Cool slightly.Beat eggs in a bowl just until blended. Stir in the butter, sugar, corn syrup, and salt. Pour the egg mixture into the pie shell. Place the pecan halves in a circular pattern over the filling. Bake for 45 minutes or until a knife inserted in the center comes out clean. If crust starts to get too brown cut strips of aluminum foil and cover crust.Before serving, beat the whipping cream in a bowl until stiff peaks form. (About 5 minutes.) Add a dollop of whipped cream to each serving and sprinkle the nutmeg over the whipped cream. Enjoy!

FLAKY PIE CRUST: 1 1/4 cups all-purpose flour 1/2 tsp salt 1/3 cup solid vegetable shortening 4 to 6 tbsp ice water

Combine flour and salt in a large bowl. Cut in shortening with a pastry blender or two butter knives. Add ice water, tossing with a fork, until mixture comes together; form into a bowl. On a floured surface, roll dough into a 13-inch circle. Place in a 9-inch glass pie plate. Trim the overhang to 1-inch and fold under. Flute the edge. Use with the following pie.

CARAMEL STREUSEL TOPPING: 9 tbsp butter or margarine 1 1/2 cups all-purpose flour 1/3 cup firmly packed dark brown sugar 1/2 cup toffee bits

APPLE FILLING: 6 or 7 Golden Delicious apples 3/4 cup toffee bits 1/3 cup sugar 1 tbsp cornstarch 1/8 tsp salt 2 tbsp butter or margarine

Preheat oven to 400 degrees. To make the topping combine butter, flour, sugar, and toffee bits. Form mixture into two balls; refrigerate.

Filling: Cut each of the apples into quarters. Peel and core each quarter, then cut each in half. Toss the apples with the toffee chips, sugar, cornstarch, and salt. Spoon the mixture into the crust. Dot with the butter. Remove the topping from the refrigerator and break into pieces over the apples. Bake for 20 minutes. Loosely cover pie with a tent of foil with a quarter-sized hole in the center to allow steam to escape. Bake for 1 hour or until bubbly and crust is golden at 400 degrees.

Enjoy!

OLD FASHION BANANA CREAM PIE

2 cups milk3 egg yolks, save whites for another use1 tbsp butter1/3 cup flour1/8 tsp salt2/3 cup sugar1 tsp vanilla2 bananas, slicedbaked pastry shell

Scald milk. In the top of a double boiler pan, mix together the flour, salt, and sugar. Slowly add the scalded milk to the flour mixture, stirring constantly until smooth. Cook slowly in the double boiler until smooth and thick, about 15 minutes. Beat egg yolks slightly and add a small amount of the hot mixture to them and beat constantly till smooth. Quickly add the egg mixture to the double boiler and stir constantly. Cook about 3 minutes more. Add the butter and vanilla; stir in to blend well. Remove top of double boiler from the stove. While mixture cools slightly, slice the bananas into the pie shell. Cover bananas with the filling mixture. Serve with dollops of whipped cream or use the egg whites to make a meringue and make this a banana meringue pie. Either way, it is delicious.

SELF-RISING FLOUR PIE CRUST

2 cups self-rising flour2/3 cup solid shortening6 to 8 tbsp water

Cut flour and shortening together until mixture is like coarse crumbs. Add the water, starting with 6 tablespoons, and mix until a stiff dough is formed. Gradually add more of the water, if needed. Divide the dough half. Roll half of the dough to a circle about 1/8-inch thick. Transfer to a pie plate. Add the filling. Roll remaining dough like the first half and use over the top of the filling. Using your fingers, turn the edges of the dough under to seal and press into a scalloped designed edge. Cut small slits in the top crust to allow steam to escape during baking. Bake according to the pie recipe.

Note: To make 1 pie crust for the above pie, divide ingredients in half. Continue instructions above. Fit the crust into a 9-inch pie plate. With a fork, make some holes in the bottom and sides of dough to allow air to escape. Without this, the crust will puff up. Bake at 350 degrees until lightly brown. Check often and if puffing occurs, stick fork into the puffing area. Allow to cool before filling.

Enjoy!

DORA’S IMPOSSIBLE COCONUT PIE

4 eggs1/2 cup oleo1 cup white sugar1/2 cup flour1/2 tsp salt1/2 tsp baking powder2 cups milk1 cup coconut1 tsp vanillaPreheat oven to 350 degrees.Place all the ingredients in a blender, one at a time. Blend until all mixed together. Pour mixture into a buttered 10-inch pie pan. Bake at 350 degrees for one hour. When done, the crust will be on the bottom.

APPLE PECAN PIE

This recipe is from an old newspaper clipping.Sprinkle 1/4 cup chopped pecans on a unbaked 9-inch pie shell.Mix together:1 cup sugar1 tbsp flour1/4 tsp nutmeg1/2 tsp cinnamon5 to 6 cups apples, peeled, sliced or chopped–your preferencePlace mixture over pecans in the pie shell. Dot with 2 tablespoons of butter. Top with the following crumb mixture:

1/2 cup brown sugar1/4 cup butter1/3 cup flour1/4 tsp cinnamon1/4 cup chopped pecansBake at 425 degrees for 45 minutes or until apples are tender.

MAMA HARVICK’S SUGAR PIE

I received this recipe from a dear friend. It is an old recipe in her family.1 1/4 cups sugar1 1/4 cups milk3 tbsp flour1 tsp vanilla4 or 5 thin pats of butter1 unbaked pie shellMix sugar and flour; add milk and vanilla. Pour into unbaked pie shell. Bake about 40 minutes in a 350 degree oven. Put pats of butter on top of liquid before putting in oven.

Enjoy!