• 3 eggs
• 3/4 cup sugar
• 1 Tbsp. vanilla
• 1 Tbsp. white vinegar
• 1/2 stick butter or margarine, melted
• 1/2 cup nuts chopped
• 1/2 cup coconut
• 1/2 dates
• 1 unbaked 9-inch pie shell

Directions for Coconut Pie

Mix eggs, sugar, vanilla, vinegar and butter.  Add remaining ingredients.  Pour into pie shell and bake at 325 degrees for 1 hour or until golden brown.

• 1/2 cup dark brown sugar
• 1 tsp. cinnamon
• 1/2 tsp. allspice
• 1/2 tsp. nutmeg
• 1/2 tsp. salt
• 1 1/2 cups cooked mashed sweet potatoes
• 2 eggs, slightly beaten
• 1/4 cup evaporated milk
• 1/4 cup water
• 2 Tbsp. melted butter
• 1/4 cup bourbon
• 1 package (4 oz.) crystallized ginger
• 1 cup heavy whipping cream

Directions for Sweet Potato Pie

Bake potatoes until mushy.  Peel and cut across in very thin slices to prevent them from being stringy when mashed.  Mix sugar, cinnamon, nutmeg, salt and allspice.  Stir in potatoes.  Combine eggs, milk, water, butter and bourbon.  Add to potato mixture, mix well and pour into unbaked 9 inch pie shell.  Bake at 400 degrees for 40 minutes.  Test with knife for doneness.  Chill.  Top with whipped cream.  Sprinkle with crystallized ginger.  Refrigerate until ready to serve.

• 1 cup mashed sweet potatoes, cooked or canned
• 1/3 cup brown sugar
• 3/4 tsp. cinnamon
• 3/4 tsp. ginger
• 1/4 tsp. salt
• 3/4 cup scalded milk
• 2 eggs, well beaten

Combine sweet potatoes, brown sugar, cinnamon, ginger, salt, milk and eggs.  (If fresh sweet potatoes are used, add 1/3 cup granulated sugar.)  Cool and fill pie shell.  Bake at 375 degrees for 20 minutes.  Sprinkle with topping.  Continue baking for an additional 20 minutes.  Serve with whipped cream when cool.  Serves 6.

Crust

• 1 1/2 cups all purpose flour, sifted
• 1/2 tsp. salt
• 3 Tbsp. water
• 1/2 cup shortening

Sift flour and salt into a bowl.  Take out 1/4 cup flour and blend with water to form a paste.  Cut shortening into remaining flour until the pieces are the size of small peas.  Add flour paste to blended shortening and flour mixture.  Mix with fork until the dough comes together and can be shaped into a ball.  Roll out crust 1/8-inch thick and line a 9-inch pie pan.

Yam Pecan Pie Topping

• 1/4 cup butter or margarine, softened
• 1/2 cup brown sugar
• 3/4 cup pecans, finely chopped

Combine ingredients.  Sprinkle over pie.

• 1 1/2 cups sifted enriched self-rising flour
• 1/3 cup shortening
• 3 Tbsp. cold water
• 4 cups green apples, sliced and peeled
• 1/3 cup pecan halves
• 1/3 cup sugar
• 1/2 tsp. cinnamon
• 1/2 tsp. nutmeg
• 1/4 tsp. salt
• 1/3 cup brown sugar
• 1/3 cup butter

Directions for Apple Pecan Pie

Sift 1 cup flour into bowl.  Cut in shortening until mixture is crumbly.  Sprinkle in water, mixing dough until it begins to stick together.  Press dough together on a lightly floured board.  Roll dough in a circle 1/8-inch thick and line 9-inch pie pan.  Trim and flute edge.  Combine sugar, cinnamon, nutmeg and salt.  Sprinkle half of mixture on bottom of pie shell.  Arrange half of sliced apples on top.  Repeat layers.  Combine remaining flour and brown sugar.  Cut in butter until mixture is crumbly.  Sprinkle mixture evenly over apples.  Bake at 400 degrees for 30 to 40 minutes or until apples are done.  Remove pie from oven and top with pecan halves.

• 1/4 cup butter or margarine
• 1/4 cup sugar
• 2 Tbsp. Flour
• 1/2 cup light corn syrup
• 1/4 tsp. salt
• 3 eggs
• 1 1/2 cups diced fresh peaches
• 1 unbaked 9-inch pie shell
• Nut Crumb Topping

Peach Pecan Pie Directions

Cream together butter, sugar and flour.  Stir in syrup and salt.  Mix well.  Beat in eggs, one at a time until just blended.  Add peaches and pour into pie shell.  Sprinkle with topping.

Nut Crumb Topping for Peach Pecan Pie

• 1/2 cup flour
• 1/4 cup brown sugar
• 2 Tbsp. butter
• 1/2 cup chopped pecans

Combine flour and brown sugar.  Work in butter until crumbly, add pecans.  Sprinkle over top of pie.  Bake at 400 degrees for 35 minutes or until knife comes out clean when inserted halfway between center and edge of pie.

• 1/4 tsp. salt
• 1/4 cup cold water
• 7 Tbsp. shortening
• 1 1/2 cups flour, sifted

Mix salt and flour in a mixing bowl.  Cut shortening into flour until mixture is in pea-sized bits.  Sprinkle water over flour mixture by tablespoons, stirring with fork until just enough has been added so that you can pat the dough lightly together to form a ball.  Roll out on floured waxed  paper to fit a 9-inch pie pan.  Chill crust while preparing filling.

Chocolate Pecan Pie Filling

• 2 Tbsp. butter
• 1 1/2 oz. unsweetened baking chocolate
• 3 eggs, beaten
• 3/4 cup sugar
• 1 tsp. vanilla
• 1 1/3 cups pecans, chopped

In a heavy bottom saucepan, melt butter and baking chocolate together over low heat, stirring constantly.  Add remaining ingredients, mixing well and add pecans last.  Pour into chilled pie crust.  Bake in a preheated 400 degree oven for 15 minutes.  Reduce heat to 350 degrees and bake 30 to 35 minutes longer.  Makes 8 servings.

• 1 cup confectioners’ sugar
• 1/2 cup creamy peanut butter
• 3 eggs, separated
• 2/3 cup sugar
• 1/8 tsp. salt
• 1/4 cup cornstarch
• 2 cups scalded milk
• 2 Tbsp. butter or margarine
• 1/2 tsp. vanilla
• 9-inch pie shell, baked and cooled
• 1/4 tsp. cream of tartar

Peanut Butter Pie Directions

Blend together confectioners’ sugar and peanut butter until it’s a coarse, crumbled mixture.  Beat egg yolks until fluffy.  Combine sugar, salt and cornstarch and  beat into egg yolks then beat in hot milk gradually.  Cook over hot water until smooth and thick, stirring constantly.  Remove from heat.  Add butter and vanilla.  Cover bottom of pie shell with 2/3 of the peanut butter mixture.  Pour in the hot custard.  Beat egg whites and cream of tartar until stiff.  Spread on top of filling, then sprinkle the remaining 1/3  of the peanut butter mixture over the top.  Bake at 350 degrees for 12 to 15 minutes or until brown.

• 1 stick butter
• 1 cup sugar
• 3 eggs
• 1 cup buttermilk
• 4 Tbsp. flour
• 1 tsp. vanilla
• 1 unbaked pie crust

Buttermilk Pie Directions

Cream butter and sugar.   Add eggs and beat.  Add buttermilk, flour and vanilla.  Mix well.  Pour into pie crust and bake at 350 degrees for about 45 minutes until pie is set and golden brown.

• 1 1/4 cup flour
• 1/4 cup sugar
• 1/2 tsp. baking powder
• 1/2 tsp. cinnamon
• 1/2 cup butter or margarine
• 1 cup finely chopped pecans
• 1/4 cup butter or margarine
• 2 oz. semi-sweet chocolate
• 3 eggs, beaten
• 1 1/4 cup brown sugar
• 2 Tbsp.  water
• 1 tsp. vanilla

Directions for Chocolate Pecan Pie Bars

In a mixing bowl, stir together flour sugar, baking powder, and cinnamon.  Cut in 1/2 cup butter or margarine until mixture resembles coarse crumbs.  Stir in pecans.  Press into bottom of ungreased 9 X 13 inch pan.  Bake at 350 degrees for 10 minutes.
In a small saucepan, combine the 1/4 cup butter or margarine and the chocolate; stir over low heat until chocolate is melted.  In a small mixing bowl, combine eggs, brown sugar, water, and vanilla.  Stir until well blended and combine chocolate with chocolate mixture.  Pour over crust and return to oven and bake 20 minutes or until set.  Cool completely on wire rack.  Cut into bars.  Makes 3 dozen.

• 1 pkg. lemon gelatin
• 1 cup boiling water
• 1 pint vanilla ice cream
• 1 pint fresh strawberries
• whipped cream
• Graham cracker pie shell

Dissolve gelatin in boiling water and stir into ice cream until smooth.  Slice strawberries, saving some for garnish.  Blend into mixture and allow to cool in refrigerator until fairly firm.  Use a ready-made graham cracker pie crust or make your own favorite recipe.  Put filling in pie crust then top with whipped cream and garnish with the rest of the strawberries.  Chill until ready to serve.