MERINGUE

4 egg whites, at room temperature
4 tablespoons sugar
1 tsp. vanilla extract
1/4 tsp. cream of tartar

Put the egg whites in a medium-sized mixing bowl. Add the cream of tartar. Beat the egg whites at high speed with an electric mixer until soft peaks form. With mixer running, gradually add the sugar, one tablespoon at a time, and beat until stiff peaks form. Fold in the vanilla.
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PEANUT BUTTER BUTTERMILK PIE
(my original)

 1/4 cup butter
1/2 cup peanut butter
1 and 1/4 cup sugar
3 Tbsp. all-purpose flour (rounded tablespoons)
1 pinch salt
1 cup buttermilk
4 medium eggs, beaten
1 unbaked 9-inch deep dish pie crust

 Pre-heat oven to 425 degrees.
 Melt the butter and peanut butter together in the microwave. Let cool for 5 minutes.   In a large bowl, combine sugar, flour, salt, and buttermilk. Add beaten eggs. Add the cooled peanut butter/butter mixture. Beat until smooth. Pour into the pie crust.  Bake for 10 minutes at 425 degrees. Then reduce heat to 350 degrees and bake approximately 25 to 30 minutes.   Remove from oven and let cool.

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KEY LIME PIE

5 tablespoons butter, melted
1 and 1/2 cups graham cracker crumbs
1/2 cup almonds, slivered
2 egg yolks
2 teaspoon grated lime zest
1/2 cup Key lime juice
1 (14-ounce) can sweetened condensed milk
Sweetened whipped cream:
1 cup heavy cream
1/4 cup sugar

Preheat the oven to 350 degrees.
For the crust, combine ingredients and pat down into a 9-inch pie pan. Bake for 5-10 minutes.  In a medium bowl, beat 2 eggs yolks. Add condensed milk, key lime juice and zest. Blend together.  Pour filling in crust and bake for 15 minutes.
Refrigerate pie overnight before serving to let set.  To make sweetened whipped cream, slowly add sugar to heavy cream while beating, taking speed up as the mixture thickens.
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PECAN PIE

3 eggs, slightly beaten
1 cup sugar
1 cup light corn syrup
2 Tbsp. butter, melted
1 tsp. vanilla extract
1 and 1/4 cups pecans
1 (9-inch) unbaked deep-dish pie crust

Preheat oven to 350 degrees.
In medium bowl, beat eggs slightly. Add sugar, corn syrup, butter, and vanilla. Blend well. Stir in pecans. Pour into pie crust. Bake 50 to 55 minutes or until knife inserted halfway between center and edge comes out clean. Cool on wire rack.
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LIME COCONUT BUTTERMILK PIE
(my original recipe)

1 and 1/2 cups sugar
3 Tbsp. all-purpose flour
1 cup buttermilk
3 eggs, slightly beaten
1/4 cup butter, melted
1 Tbsp. lime zest
juice of 1 lime
1 cup coconut
1 unbaked 9-inch deep dish pie crust

 Pre-heat oven to 425 degrees.  In a large bowl, combine sugar, flour, and buttermilk.   Add beaten eggs.   Beat until smooth.  Mix in the melted butter, the lime zest and juice, and the coconut.  Pour into the pie crust.
Bake for 10 minutes at 425 degrees, then reduce heat to 350 degrees and bake approximately 25 to 30 minutes or until a knife inserted near the center comes out clean.  Remove from oven and let cool on a wire rack.

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PEANUT BUTTER PIE

1 cup light corn syrup
1/2 cup peanut butter
3 beaten eggs
1/2 cup sugar  
1/2 tsp. vanilla extract
1/8 teaspoon salt
1/2 cup coarsely chopped peanuts
1 unbaked 9-inch pie crust (deep dish)

Pre-heat oven to 425 degrees.
Thoroughly blend corn syrup and peanut butter. Gradually blend in eggs and sugar until smooth; stir in vanilla and salt. Arrange chopped peanuts on bottom of unbaked pie crust. Pour peanut butter mixture over peanuts.
Bake in 425 degree oven for 10 minutes.
Reduce heat to 350 degrees and bake for 25 minutes longer. Cool.
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FUDGE PIE
1 cup sugar
1/4 cup all purpose flour
1/4 cup cocoa
1/2 cup butter, melted  
2 eggs, beaten
1/4 tsp. vanilla extract
1/2 cup chopped pecans *see note
1 unbaked 9-in. pie crust

Combine first 7 ingredients. Pour into crust. Bake at 350 degrees for 25 minutes, or until a toothpick comes out clean.
This is great with a scoop of ice cream on top!
NOTE: Instead of the pecans, you could add 1/2 cup of crunchy peanut butter to have PEANUT BUTTER FUDGE PIE.
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MOMMA'S HEAVENLY PIE

This makes 2 pies:
1 ( 14 oz. ) can of Eagle Brand milk
1/4 cup lemon juice
1 large tub of Cool Whip
1 cup coconut
1 ( 15 oz. ) can crushed pineapple, drained
1 cup chopped pecans
1 cup marachino cherries, cut in half

Mix together and pour into 2 graham cracker crusts.
Chill in refrigerator over night.
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COCONUT CREAM PIE
1 cup sugar
1/3 cup cornstarch
2 cups milk
1 cup flaked coconut
4 egg yolks
2 tablespoons butter
1 teaspoon vanilla extract
1 (9 inch) pie shell, baked

Combine sugar, cornstarch, and milk in 2 quart saucepan. Stirring constantly, cook over medium heat until mixture begins to bubble. Continue stirring for 2 minutes.
Mix a little of the hot mixture into the egg yolks, beating rapidly to avoid cooking the yolks. Stir the warm yolk mixture into the remainder of the pudding mixture, and cook until thickened. Remove from heat, and stir in the coconut, butter, and vanilla. Pour filling into pie shell and top with meringue. Sprinkle coconut on top. Bake at 375 degreees until meringue is lightly browned.
For meringue, see separate recipe at top of page.
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LEMON MERINGUE PIE

4 Tbsp. cornstarch
1 and 3/4 cup sugar
1 cup boiling water
1/2 tsp. salt
1/2 cup lemon juice
4 egg yolks, beaten
2 Tbsp. butter
1 baked pie crust

Combine cornstarch, sugar, and boiling water in a 2 qt. saucepan. Cook on medium heat until it begins to thicken. Stir constantly.
Add the salt and lemon juice. Continue cooking for about 3 to 4 minutes. When it becomes thicker, incorporate some of the mixture into the egg yolks to warm them. Pour the yolks into the saucepan and continue cooking about 4 more minutes.
Take off the heat. Stir the butter into the mixture and pour into the pie crust.
Top with meringue. Bake at 375 degrees until meringue is lightly browned.
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CHOCOLATE CREAM PIE
1 cup sugar
1/3 cup cornstarch
2 cups milk
1/2 cup cocoa
4 egg yolks
2 tablespoons butter
1 teaspoon vanilla extract
1 (9 inch) pie shell, baked

Combine sugar, cornstarch, milk, and cocoa in 2 quart saucepan. Stirring constantly, cook over medium heat until mixture begins to bubble. Continue stirring for 2 minutes. Mix a little of the hot mixture into the egg yolks, beating rapidly to avoid cooking the yolks. Stir the warm yolk mixture into the remainder of the chocolate mixture, and cook for an additional 90 seconds or until thickened. Remove from heat, and stir in butter and vanilla. Pour filling into pie shell and top with meringue. Bake at 375 degrees until meringue is lightly browned.
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APPLE CRANBERRY PIE in a PECAN CRUST

1 and 3/4 cups flour
1/2 cup crushed pecans
1/2 tsp. salt
6 Tbsp. butter, softened
3 Tbsp. vegetable shortening
1/2 cup ice water
1/8 tsp. ground nutmeg
1/8 tsp. ground cardamom
1 ( 16 oz. ) can whole berry cranberry sauce
1 Tbsp. cornstarch
1 tsp. lemon zest
1 ( 21 oz. ) can Apple Fruit Filling
1 Tbsp. amaretto liqueur

In a medium mixing bowl, stir together flour, pecans, and salt. Cut in butter and shortening till pieces are the size of small peas. Add water; toss with a fork until dough forms a ball. Set aside 1 cup dough for
lattice top.
On a lightly floured surface, flatten dough and roll out from center to edges forming a 12-inch circle. Wrap pastry around rolling pin. Unroll onto a 9-inch pie plate.
In a medium mixing bowl, combine nutmeg, cardamom, apple fruit filling, cranberry sauce, amaretto, cornstarch and lemon zest. Pour into pastry shell.
On a lightly floured surface, flatten reserved dough and roll out from center to edges forming an 8-inch circle.
Cut 1/2-inch strips for latticing. Weave the dough strips in a crosswise pattern on top of pie. Cut off excess dough around edges of pie. For a fluted edge, press with thumb from outside the pie against other thumb and forefinger.
Bake in preheated 375 degree oven 55 to 60 minutes or until crust is golden brown and filling is bubbling. Serve warm. Makes 8 servings.
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PECAN COBBLER

2 and 1/2 cups light corn syrup
2 and 1/2 cups granulated sugar
1/3 cup butter, melted
1 tablespoon vanilla extract
5 eggs, slightly beaten
3 cups pecans, coarsely chopped
COBBLER CRUST:
2 cups oat flour (2 cups regular oatmeal processed in blender or food processor to a fine powder)
2 cups unbleached flour (all-purpose flour will work)
1 cup butter
1/2 teaspoon salt
1/2 to 3/4 cup cold water
1/3 cup butter, melted for brushing on top

Pre-heat oven to 350 deg. Spray a 13 X 9 inch pan with cooking spray.
In large bowl, mix together the syrup, sugar, butter, vanilla and eggs until very well combined.
Pour 1/3 of this filling mixture into the bottom of the prepared pan.
Add pecans to the remaining filling mixture and set aside while preparing crust.
In medium sized bowl combine the two flours and salt. Cut cold butter into small pieces and add to flours. Combine butter into the flour using a fork or pastry cutter.
Add cold water, a little at a time, stirring until the dough forms into a ball that sticks together. You may not have to use all 3/4 cup. Divide dough in half.
Place half of dough on lightly floured surface and knead gently about 4 or 5 times until it is no longer sticky. Roll out dough into a 13 X 9 inch rectangle.
Carefully pick up the rolled dough and place in the pan on top of the filling mixture.  Pour the remaining filling mixture with the pecans onto the top of the dough.  Roll out other half of dough the same way as first one. Lay it on top of the pie filling.  Brush with melted butter.  Bake for approximately 50 minutes.  Remove from oven and let cool for about 20 minutes.
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QUICK FRUIT COBBLER

1 stick butter
1 cup sugar
1 cup self-rising flour
1 cup whole milk
2 cups fresh or frozen fruit

Heat the oven to 350 degrees.  Melt the butter in a baking dish.  In a separate bowl, whisk the sugar with the flour and milk.  Pour the batter into the baking dish on top of melted butter.  Sprinkle the fruit evenly over the top of the batter.  Bake until golden brown and bubbly, about 1 hour.
Optional:  You can sprinkle a little extra sugar and pats of butter on top of fruit before baking, if you like.

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CARAMEL APPLE PIE

Taffy:
1/2 cup packed brown sugar
1/4 cup butter, melted
1/3 cup all-purpose flour
In a small bowl combine brown sugar, melted butter or margarine, and 1/3 cup flour. Mix well and set aside.
Apple Filling:
5 cups thinly sliced apples
2/3 cup white sugar
3 tablespoons all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon lemon juice
Place apples in a large bowl. Add white sugar, 3 tablespoons flour, cinnamon, and lemon juice. Toss until all ingredients are mixed well and apples are thoroughly coated.
Also, you need:
20 caramels, halved
2 tablespoons milk or light cream
pastry for a 9 inch DOUBLE crust deep dish pie
Preheat oven to 375 degrees F.
Spoon half of apple filling into pastry-lined deep-dish pan. Top with half of caramels and half of taffy mixture. Repeat process with remaining apple filling, caramels and taffy mixture. Place top pastry over filling and seal well (this is very important--if edges are not sealed, caramel will leak out all over).
Cut steam vents and brush top crust with milk or light cream.
Cover pie with foil and place on a baking sheet. Bake in preheated oven for 25 minutes. Remove foil from pie and bake for another 20 to 25 minutes, until crust is golden. Serve warm.
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FRIED PIE DOUGH

1 can (12-13 oz.) evaporated milk
1 egg, beaten
5 cups all-purpose flour
1 tablespoon salt
1 tablespoon sugar
1 cup plus 1 teaspoon shortening

Combine milk and egg, and set aside.
Whisk together flour, salt, and sugar. Using a pastry blender, cut in shortening. Toss lightly with egg and milk mixture just until dry ingredients are moistened.
Roll into a ball, cover with plastic wrap and refrigerate for at least 30 minutes.
When ready to use, roll pastry on a lightly floured board into 6 inch circles 1/8 inch thick.
Fill half of the circle with your desired filling. Fold half of circle over filling to make half moons or turnover shapes. Crimp he edges.
Deep fry in hot shortening, approximately 365 deg. until lightly browned. Drain on wire rack.
Serve immediately or wrap tightly and freeze when cool.
Uncooked pie dough may also be frozen before use. Fruit turnovers, drizzled with confectioners icing or savory meat turnovers filled with a spicy meat filling make wonderful lunch box or picnic treats. To make Jamaican patties, add 1/2 teaspoon annato seed to the dough mixture or add 1/2 teaspoon of Jamaican curry powder for the characteristic yellow of this street food classic.
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FRUIT PIE FILLINGS

3 lbs of fruit
2 tablespoons butter
1/2 cup sugar
1 teaspoon lemon juice
2 tablespoons cornstarch
1/2 teaspoon ground cinnamon or 1/2 teaspoon other flavoring, depending on your fruit choice

Trim fruit of peels, stems, leaves and seeds. Cut into 1/2" wedges or chunks and place in a large skillet.
Add butter, sugar lemon juice, and cinnamon. Cook over low heat until fruit starts to soften and release it juices, about 5 minutes.
Add more sugar if necessary. Do not overcook.
Mix in cornstarch, and let it simmer for 2 to 3 more minutes. Take off the heat and let it cool.
Pour into a 9" pie shell. Bake at 375 deg. until filling is bubbly and crust in lightly browned, 25-35 minutes.
-OR- Spoon filling onto rounds of rolled out fried pie dough. Then deep fry at 365 deg. until lightly browned.
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DIABETIC RECIPE: PEACH PUDDING PIE

Crust:
3/4 Cup all-purpose flour
1 teaspoon baking Soda
1 pkg. sugar-free cook-and-stir vanilla pudding mix
3 Tablespoons light margarine
1 egg
Topping:
1 (8 oz.) pkg. reduced-fat cream cheese
1/2 Cup Splenda or other sweetener
3 Tablespoons Peach juice
and:
1 (10 to 14-oz.) can sliced peaches (juice-pack)
   
Beat all ingredients for crust 2 minutes on medium speed and pour into a greased 10-inch pie pan or plate. Peaches: Drain and save 3 tablespoons of the juice. Dice peaches and place over the center of the batter for the crust. Leave 1-inch around the outer edge. Topping: Beat these ingredients on meduium speed until fluffy about 3 minutes. Gently spoon and lightly spread onto the center of the pie. Mix 1 teaspoon ground cinnamon with 2 tablespoons Splenda. Sprinkle all over finished pie before baking (completely cover top crust and all.) Bake at 350 degrees for 35 minutes. Serve warm or cool.
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