Eva’s Egg Pie

Ingredients: 6 large eggs 2 cups of sugar 2 cans of Pet® milk 1 teaspoon vanilla extract 1 teaspoon lemon extract 2 deep dish pie shells 2 sticks of butter Instructions: In large bowl, cream butter, eggs and sugar with mixer very well, then add Pet® milk one can at a time. Then add vanilla extract first, mix some more and then add lemon extract and mix for 5 more minutes. Pour half of the mixture in one pie shell and the remaining mixture in the second pie shell. Bake in oven at between 350 and 375 degrees F. for 30 to 35 minutes, until golden brown. Note: This pie is very rich, so eat at your own discretion.
Continue reading…

 

Million Dollar Pie

Ingredients: 1 graham cracker crust 8 oz can of condensed sweetened milk 8 oz can of crushed pineapple 1/2 cup chopped pecans 1 tablespoon lemon juice 8 oz whipped cream Instructions: In a large bowl, combine condensed sweetened milk, crushed pineapple, pecans and lemon juice. Mix well. Fold in the whipped cream one half at a time. Continue to fold the mixture until ingredients are well incorporated. Pour into graham cracker crust and chill until filling is firm. Note: This no-bake pie is fast and delicious. The recipe easily doubles also!
Continue reading…

 

Vivian’s Lemon Chess Pie

Ingredients: 4 eggs 2 cups sugar 2 tablespoons corn meal 2 tablespoons flour 1/2 teaspoon salt 1/4 cup lemon juice (fresh or bottled) 1 stick butter 1/4 cup milk 2 pie shells Instructions: Preheat oven to 400 degrees. Prebake 2 pie shells. Mix all other ingredients together. Pour into prebaked pie shells. Bake at 400 degrees for 10 minutes. Reduce heat to 350 degrees and bake until firm. Note: For a more lemony taste add 1 teaspoon fresh lemon rind.
Continue reading…

 

Sweet Potato Pie (Another version)

Ingredients: 1/2 cup whipping cream 1 teaspoon vinegar 1 teaspoon baking soda 2 cups cooked, mashed sweet potatoes 3 tablespoons butter (melted) 1 cup sugar 1 teaspoon baking powder 1/2 teaspoon cinnamon 1/2 teaspoon nutmeg 3 eggs (beaten) 1 unbaked 9-inch pie pastry shell additional whipped cream (optional) additional cinnamon (optional)   Instructions: Combine whipping cream, vinegar, and baking soda; stir well, set aside. Combine next 7 ingredients, mixing well; stir in whipping cream mixture. Pour into container of an electric blender, and process until smooth. Pour filling into pastry shell. Bake at 400 degrees F for 10 minutes; reduce heat to 300 degrees F, and bake 45 to 50 minutes. Garnish with dollops of whipped cream and sprinkle with cinnamon, if desired. Serve hot or cold. Yields: one 9-inch pie.
Continue reading…

 

Sweet Potato Pie

https://youtu.be/l9mQzsaTino Ingredients: (2) 9″ or 10″ prepared deep-dish pie crusts, unbaked 3 eggs – slightly beaten 1 cup sugar 2 3/4 cups well-mashed, cooked sweet potatoes or yams (usually, a 40 oz. can, drained and mashed, is just enough.) 2 1/4 cups evaporated milk 1/2 cup (1 stick) butter – melted 1&1/2 teaspoons ground cinnamon 3/4 teaspoon salt (optional) 3/4 teaspoon ground ginger 1/2 teaspoon ground cloves   Instructions: Heat oven to 425 degrees. In a large mixing bowl, thoroughly beat all ingredients together. Pull out oven rack and place pie crusts on it; carefully pour in filling. Protect edges of crust. Slide the rack back in slowly. Bake 15 minutes. Reduce oven temperature to 350 degrees. Bake until knife inserted in center comes out clean – about 55 minutes longer. Refrigerate until chilled. Serve with whipped cream, if desired. Refrigerate any remaining pie immediately. 8 servings per pie. Makes two pies. Note: The disposable, aluminum pie plate from Keebler® – Graham Cracker “Ready Crust”, is perfect for protecting the edges of pie crusts from burning while baking. It even comes in two sizes. Simply flatten out the top edge, cut out the bottom at about half way down the side, and invert the remaining open circle over the pie crust. The pie edges will be perfect – never burned!
Continue reading…