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PIES...         .

Chocolate Chip Pie (if you love rich chocolate desserts you'll love this)

This pie is requested as often as the coconut crème pie; which is on every special occasion.

   12 ounces semi-sweet chocolate chips (Nestles® is the very best)

    4 Tablespoons sugar                                      6 Tablespoons milk

    2 teaspoons vanilla                                         8 eggs - separated   

    Before you start making this delicious pie filling; make a 9 or 10 inch never fail pie shell - bake it and cool it completely. I put my baked pie shell in the frig. until I'm ready to pour the filling into it. This step will help your pie set-up a little quicker, but don't rush it, and you'll have the richest, fluffiest chocolate pie you ever put in your mouth.

   First get out a 3 quart saucepan, pour in your chocolate chips being careful not to eat too many right out of the bag (eating too many could mess up your pie and your appetite) then add the milk and the sugar. Melt together over low heat stirring constantly to insure that mixture does not scorch, or stick to pan. When mixture is completely melted and mixed thoroughly, set aside to cool. While chocolate mixture is cooling separate eggs. (not from each other, but the whites from the yolks) When mixture has cooled to about room temperature add the vanilla and mix well. Now add the egg yolks one at a time mixing well each time. When all egg yolks have been added to the chocolate mixture set aside while you beat the 8 egg whites with electric mixer on high speed until they form stiff peaks. Now, using a rubber scraper fold the stiffened egg whites into the chocolate mixture.  Pour into baked-cooled never fail pie crust.  Chill several hours in the refrigerator.  Do not put in freezer to hurry setting time.  Enjoy!! This is not diet food!!

KEEP REFRIGERATED!!

THIS PIE CONTAINS RAW EGGS!!                                                             

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Coconut Pie

    1 cup sugar                              3 cups milk

    5 Tbls. corn starch                   3 eggs separated (yolks for filling-whites for meringue)

    1 tsp. vanilla                             coconut to taste  (I like lots of coconut)

    You'll need a 3 quart saucepan to prepare this pie filling in. Combine the sugar, and corn starch in pan and blend together with wire whisk. Now slowly pour in milk while stirring with whisk until mixed well, then add egg yolks one at a time, mixing well each time. Cook this mixture on low to medium heat stirring constantly to prevent scorching until pudding is thick.  Remove pan from heat and add vanilla at this time. Now using a wooden spoon stir in coconut. Let mixture set and cool for a few minutes before pouring coconut crème mixture into a 9 or 10 inch (baked and cooled) " never fail"  pie shell. Pre-heat oven to 350°. While oven is heating prepare meringue topping.

Meringue Topping

In medium mixing bowl beat 3 egg whites until foamy. Gradually add 3/8 cup sugar, 2 Tbls. at a time, beating till it stands in still peaks. Spread on filling- touching crust all around. Sprinkle coconut over top of pie. Brown in 350° oven until coconut turns golden brown.

    Store uneaten pie (HA! HA!) in refrigerator.

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Never Fail Pie Crust           (makes 4 - 9"pie shells)

    3 cups flour                                                     1¼ cup shortening

    1/3 cup cold water                                         1 tsp. salt

    1 egg, beaten                                                 1 Tbls. vinegar

    Mix flour and salt. Cut in shortening. (I use a pastry blender for better mixing)  Combine remaining ingredients and stir into shortening mixture. Let stand for a few minutes. Roll dough on lightly floured surface to desired thickness. Carefully arrange in pie pan and crimp edges. Bake at 375° until golden brown.  (Extra pie shells can be prepared and frozen for later)

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Apple Pie

3 pounds sliced peeled apples (I usually use Granny Smith)
1/2 cup granulated sugar
1/3 cup packed brown sugar
2 tablespoons all purpose flour
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
2 tablespoons butter

Make the "no fail pie crust". Roll out two to fit the size pans that you
will be using. Fit one in the pan and save the other for the top. (keep the
top crust covered until you are ready to use it)

Mix sugars, flour, cinnamon, nutmeg and salt. Cut in butter to form pea
size pieces. Place apples in large bowl and coat with sugar mixture. Place
apples in pie shell, cover with top crust, slit in several places and pinch
the edges.

Egg Glaze - Mix 1 slightly beaten egg with 1 tablespoon water or milk.
Apply with a pastry brush. This makes for a shiny golden crust.

Bake in preheated 375° oven for 25 minutes. Rotate pie 180°. Brush top
with egg glaze, sprinkle with sugar and bake another 25 minutes till crust
turns golden brown.
 

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Pumpkin Pie

1   can of Libby's pumpkin pie mix
1  5 oz can Carnation evaporated milk
2  large eggs, well beaten
1 to 2 teaspoons of pumpkin pie spice (we like ours pretty spicy)
1  No fail pie crust - 9 inch
Preheat oven to 425º
Mix canned pumpkin mix, evaporated milk and pumpkin spice and set aside.  In
a small bowl beat the eggs; then with a pastry brush -- brush the crust with
a small amount of the beaten eggs.  Mix the remaining eggs into the pumpkin
mixture -- set aside.  Bake the crust until about ½ done.  Remove from oven
and fill with pumpkin mixture. Return to oven and bake at 425º until a knife
inserted in the center comes out clean (about 45 - 60 mins). Remove to wire
cooling rack. This pie comes out very firm not mushy. Serve with fresh
whipped cream or Cool Whip.
 

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