Ann Dodd, F.H.S. 1 lb Oreo® cookies1 (8 oz) cream cheese1 large box instant chocolate pudding1 cup powdered sugar1 (12 oz) Cool Whip®1 stick oleo Crush Oreo® cookies. Melt oleo and pour over cookies. Pat into bottom of sheet cake pan, 9x13 inches. Combine cream cheese and powdered sugar and 1 cup Cool Whip®. Pour … Continue reading Oreo Pie
Peggy Ginn, F.H.S. 2/3 cup Crisco2 cup flour1 tsp salt1/4 cup water Mix flour and salt in a bowl. Cut Crisco® into flour with a pastry blender, until the pieces are like the size of peas. Roll out and make two crusts. Bake in hot oven (425°) for 12 to 15 minutes.
Latnie Kesee, F.M.S., Mary Morgan, F.H.S. 3 cup flour1 cup shortening1 egg6 Tbsp water1 tsp vinegar1 dash of salt Put flour and shortening in bowl. Mix water in beaten egg and vinegar together. Add salt and mix all together well. Add a little more water if needed. Makes 2 crusts.
Peggy Ginn, F.H.S. 1 (8 oz) packed cream cheese, softened1/3 cup sugar1/4 tsp salt1 egg1/2 tsp vanilla extract1 1/4 cup chopped pecans 3 eggs1 cup light corn syrup1/4 cup sugar1 tsp vanilla extract9 inch unbaked pastry shell Combine first 3 ingredients; beat until smooth. Add 1 egg and 1 teaspoon vanilla, beating until combined; spoon … Continue reading Layered Pecan Pie
Peggy Ginn, F.H.S. 1 can Eagle Brand milk1/4 cup lemon juice Mix with milk. 1 can pecans, chopped fine1 (No. 303) fruit cocktail, drained2 bananas1/2 pint whipping cream Mix fruit cocktail and pecans with lemon juice and milk mixture. Pour in 9 inch vanilla wafer shell. Top with 2 sliced bananas, 1/2 pint whipping cream, … Continue reading Fruit Cocktail Pie
Ann Dodd, F.H.S. 2 cups sugar4 Tbsp cocoa4 eggs, separated2/3 cup flour4 cup milk1 tsp vanilla1/2 tsp. butter flavor1 stick of oleo2 pie shells Mix cocoa, sugar, milk, flour, and egg yolks. Cook over medium heat. Heat until thickened. Add oleo and flavoring. Pour into 2 baked pie shells. Top with meringue made from egg … Continue reading Chocolate Pie
Ann Dodd, F.H.S. Filling: 8 oz cream cheese2/3 cup sugar1 (12 oz) box Cool Whip®1 package French vanilla instant pudding1 1/2 cup milk1 can cherry pie filling Crust: 3/4 cup oleo1 1/3 cup flour3 Tbsp sugar Crust: Cook 15 minutes, then cool. Filling: Beat cream cheese and sugar. Fold in 1/2 of Cool Whip®. Spread … Continue reading Cherry Pie
Joyce Phillip, F.H.S. 4 eggs, separated2 cup sugar3 Tbsp flour3 Tbsp butter1 cup milkPinch of salt Mix dry ingredients, then add egg yolks and milk. Pour in pie crust. Bake at 350°F, for 45 minutes, or until done. Save egg whites for topping.
Peggy Ginn, F.H.S. 1 baked 9 inch pastry pie shell, cooled1 1/3 cup (15 oz) can Eagle Brand® sweetened condensed milk1/2 cup light brown sugar, firmly packedPinch of salt1 cup coarsely chopped pecans1 cup Borden's® heavy cream1/4 confectioners sugarToasted coconut In top of double boiler, mix Eagle Brand sweetened condensed milk, brown sugar and salt.Cook … Continue reading Caramel Pecan Pie
Peggy Ginn, F.H.S. 2 eggs1/2 cup all-purpose flour1/2 cup sugar1/2 cup firmly packed brown sugar1 cup butter, melted and cooled to room temperature1 (6 oz) package (1 cup) Nestle's Toll House semi-sweet chocolate morsels1 cup chopped walnuts 1 (9 inch) unbaked pie shellWhipped cream or ice cream (optional) Preheat oven to 325°F. In large bowl, … Continue reading Toll House Pie