Coconut Pie

Mrs. Katie M. Wilson
Farmerville, La. #207 OES

Mix well:

  • 1 cup sugar
  • 4 heaping Tbsp cornstarch

Add a little from 2 cups milk and 3 egg YOLKS, beating well. Then add rest of milk.

Cook in double boiler over boiling water till good an thick.

Add:

  • 1 can coconut or use fresh or frozen
  • lump butter
  • pinch salt
  • vanilla

Mix well and pour into baked large pie shell and top with Meringue.

Bake at 400° till golden brown.

Ritz Cracker Pie

Mrs. G. R. Weaver

Mix together:

  • 20 plain Ritz crackers, crushed into crumbs
  • 1/2 tsp baking powder

Beat 3 egg whites stiff and add 1 cup sugar, beating

Add:

  • 1/2 cup pecans
  • 1 tsp vanilla

Mix all together and put in pie plate and bake for 30 minutes at 350°.

 

Cracker Pie

Mrs. Christine L. Everett

Beat dry:

  • 3 egg WHITES
  • 1 tsp cream of tartar

Add:

  • 1 cup sugar
  • 16 crushed saltine crackers
  • 1 cup chopped nuts
  • 1 tsp vanilla

Bake at 325° for 20 – 25 minutes.

When cool, whip 1 cup cream, to which add 2 Tbsp pineapple preserves.

Spread over pie.

If desired, coconut may be sprinkled over top.

Refrigerate 2 hours before serving.

German Chocolate “Angel” Pie

Mrs. Rosa Lee Meeks
Farmerville, La. #207 OES 

Beat till fluffy:

  • 2 egg WHITES
  • 1/8 tsp salt
  • 1/8 tsp cream of tartar

Add 1/2 cup sugar, adding 2 Tbsp. at a time. Beat well after each addition. Continue beating till stands in very stiff peaks.

Fold in:

  • 2/3 cup chopped pecans
  • 1/2 tsp vanilla

Spoon into lightly buttered pie pan and shape, piling sides 1/2 inch above sides of pan.

Bake at 300° for 50 -55 minutes. COOL.

FILLING

Melt 1 pkg. German sweet chocolate with 3 Tbsp water. Cool.

When shell and chocolate mixture have completely cooled, beat 1 cup whipping cream till thick. FOLD in the chocolate mixture and 1 tsp vanilla.

Spoon into pie shell and chill for 2 hours.

German Chocolate Pie

Mrs. Gloria Moon PM
Farmerville, La. #207 OES

Mrs. Corrie Armstrong, WM
Farmerville, La. #207 OES

Mrs. J. G. Elliott
Mrs. W. J. Turnage

  • 1/4 cup butter
  • 1 package German Chocolate

Melt in sauce pan over low heat; stir till blended. Remove from heat and gradually blend in 1 tall can Pet Milk.

Mix thoroughly:

  • 1 1/2 cups sugar
  • 3 Tbsp cornstarch
  • 1/8 tsp salt

Beat in:

  • 2 slightly beaten eggs
  • 1 tsp vanilla

Gradually blend in chocolate mixture and pour into 9″ partially baked pie shell and then, sprinkle 1 1/2 cups coconut and 1/2 cup chopped nuts, mixed together over the top.

Bake at 350° about 50 – 55 minutes.

If it begins to get too brown before done, place foil over it and finish baking.

Hershey Bar Pie or Chocolate Ice Box Pie

Mrs. Rosa Lee Meeks
Farmerville, La. #207 OES 

Chill 3/4 cup Pet milk in a ice tray till frozen around edges. Omit if using Whipping cream.

Meanwhile:

Crumble 1 cup fine Graham Crackers and mix with 1/4 cup melted butter. Press in bottom and on sides of 9″ pie pan. CHILL till needed, or make pastry shell and bake.

Filling:

  • 18-24 marshmallows
  • 6 Almond Hershey bars, cut up or 1/3 cup cocoa
  • 3/4 cup Pet milk

Combine in heavy quart saucepan and stir over low heat till marshmallows melt. Take off heat and add 1 1/2 tsp vanilla, if using cocoa.

Chill till mixture begins to thickens.

Whip the COLD PET MILK in a COLD QUART BOWL till it is stiff or whip 1 cup whipping cream. FOLD into the cold chocolate mixture. Pour into crust and chill till firm.

Chocolate Chiffon Pie

Mrs. Luther Tettleton

Soften 1 Tbsp gelatin in 1/4 cup cold water.

Mix 1/2 cup boiling water with 2 squares unsweetened chocolate or 6 Tbsp cocoa to a smooth paste.

Add the gelatin and stir till gelatin dissolves.

Add 4 egg YOLKS, which have been beaten till fluffy and combine with 1/2 cup sugar.

Stir in 1/4 tsp salt and 1 tsp vanilla.

Cool till slightly thick.

Beat 4 egg WHITES stiff. Add 1/2 cup sugar, gradually and continue beating till it forms lustrous peaks. Fold into chocolate mixture and pour into prepared pastry crust. Store in refrigerator for several hours.

Serve with whipped cream.

Chocolate Meringue Pie

Mrs. Louise Cobb

  • 4 Tbsp cocoa
  • 1 cup sugar
  • 6 Tbsp flour
  • 1/2 tsp salt
  • 2 1/2 cups milk

Combine in a double boiler and cook till thickened, stir often to keep from lumping.

Stir in 3 egg YOLKS, slightly beaten. Cook 2 minutes.

Add:

  • 2 Tbsp butter
  • 1 tsp vanilla

Cool. Turn into baked pie shell, 9″.

MERINGUE:

3 egg WHITES, beaten till foamy. Add 6 Tbsp. sugar, adding 2 Tbsp at a time, and beating till blended. Then beat till mixture stands in peaks. Spread on filling.

Bake in oven at 300° for 20 minutes.

DO NOT LET PIE COOL IN A DRAFT.