KETO PUMPKIN PIE

 EASY CRUSTLESS  KETO PUMPKIN PIE

 From Kristin Troyer

2/3 cup brown sugar substitute
2 t. pumpkin pie spice
1/2 t. salt
3 large eggs
1  15 oz. can pumpkin puree
1 cup milk, your choice
1 t. maple extract or vanilla extract

Preheat oven to 350 degrees.

Combine all ingredients and blend well.

Pour mixture into greased pie or cake pan.

Bake for 50 minutes or until toothpick stuck in center of pie comes out clean.

Cool completely and store in refrigerator up to 5 days.

STRAWBERRY CHEESECAKE

STRAWBERRY CHEESECAKE

From Lucy Reid

Crust:

1  1/4 cups graham crackers, crushed

1/4 cup sugar

1/3 cup melted butter

Cake:

1 lb. cream cheese (2  8 oz. blocks)

3/4 cup sugar

3 eggs

1 t. vanilla

Topping:

1 pt. strawberries

1  1/2 T. cornstarch

1 T. lemon juice

red food coloring, if desired

Line 9" pie plate with crust mixture.

Blend cheese, sugar, eggs and vanilla until smooth and creamy. 

Pour in shell and bake at 350 degrees for 35 minutes or until firm. 

Cool.

Cook berries and cornstarch until thick and clear. Remove from heat. 

Add lemon juice and coloring. Let cool a few minutes.

Spread over top of cooled cake. Chill.

EASY CRUSTLESS KETO PUMPKIN PIE

 EASY CRUSTLESS  KETO PUMPKIN PIE

 From Kristin Troyer

2/3 cup brown sugar substitute
2 t. pumpkin pie spice
1/2 t. salt
3 large eggs
1  15 oz. can pumpkin puree
1 cup milk, your choice
1 t. maple extract or vanilla extract

Preheat oven to 350 degrees.
Combine all ingredients and blend well.
Pour mixture into greased pie or cake pan.
Bake for 50 minutes or until toothpick stuck in center of pie comes out clean.

Cool completely and store in refrigerator up to 5 days.

PUMPKIN PIE

PUMPKIN PIE

From Judi Troyer

1 can (16 oz.) pumpkin

2 eggs

3/4 cup sugar

1/2 t. salt

1 t. ground cinnamon

1/2 t. ground ginger

1/4 t. ground cloves

1 2/3 cup evaporated milk

2 frozen pie crusts 9"

Preheat oven to 425.  

Beat eggs slightly with hand beater; beat in remaining ingredients. 

Place pie shells on a cookie sheet, in case of a spill--that will protect the bottom of your oven).  

Pour mixture in pie shells.

Bake 15 minutes.

Then reduce oven temp to 350. Bake until knife inserted in center comes out clean, about 45 minutes longer--keep watching it near the end of the cooking time and checking it for being done).

Cool.*

Serve with sweetened whipped cream, if desired. (Yes, please!!)

*I think the flavor is better if put in the refrigerator and eaten the next day instead of eating it the day I made it. Or, make it early, refrigerate, and eat several hours later.

CHERRY PIE 1987

CHERRY PIE 1987

From Grandma Pearl Holmes (from Reececliff's)

Preheat oven to 325 degrees.

1  9" pie crust
1/2 cup cherry juice
1 cup sugar
1/4 t. salt
1 T. cornstarch
1 T. all purpose flour
2 cups canned cherries, drained

Prepare pie crust. Make a little extra pie dough to use as strips across top.

In a bowl, combine cherry juice, sugar, salt, cornstarch and flour.  Stir until smooth.

Fold in cherries and pour mixture into pie crust.

Take strips of dough and lace across top in a lattice fashion, securing the ends by pressing into pie crust.

Bake in preheated 325* oven for 45 minutes.

CHOCOLATE PIE

CHOCOLATE PIE

From Ada Myers Parks (Grandma Bessie Gumbrell Reid's recipe)

2 cups milk
1/2 cup sugar
3 T. flour
2 small T. cocoa
2 eggs
1 t. vanilla

Scald the milk.

Add the remaining ingredients and mix into the milk.

Can be eaten either as pudding or pour into a crust.

Ada's note:  I don't know if this was Grandma's recipe or not; I remember a very thick chocolate pie at her house. Of course, she had no whipping cream so she had no topping. She probably had no vanilla, changing the thickness and taste a bit.

GRANDMA'S PUMPKIN PIE

GRANDMA'S PUMPKIN PIE

From Pearl Holmes  (Myrtle Coulter, 11-19-82)

1  3/4  cups canned pumpkin
1 tall can evaporated milk
2 eggs, beaten
1/2 cup brown sugar
1/4 cup granulated sugar
1 t. cinnamon
1 t. nutmeg
3/4 t. ginger
1/4 t. ground cloves
1/2 t. salt

Combine all ingredients.

Pour in 9" pastry shell.

Bake at 400 degrees for 40 minutes, or until knife inserted comes out clean.

MILLION DOLLAR PIE

MILLION DOLLAR PIE

From Pearl Holmes

1 can sweetened condensed milk
1 15-oz. can crushed pineapple; well drained
1/3 cup lemon juice
1 cup finely chopped pecans
1 cup Cool Whip 

Mix together and place in graham cracker crust.

Chill.

STRAWBERRY CREAM CHEESE PIE

STRAWBERRY CREAM CHEESE PIE

From Judi Troyer   (ad recipe from old magazine)

1 pkg. strawberries, halved in syrup  (thawed)
2 pkgs. 8-oz. cream cheese
1/4 cup sugar
1 t. vanilla
2 cups cool whip
1 prepared chocolate flavor crumb crust (6 oz.)

Drain strawberries; reserve 1/4 cup liquid.

Beat cream cheese, reserved liquid, sugar, vanilla and strawberries.  Beat til smooth.

Fold in whipped topping.

Spoon into crust.

Refrigerate several hours or overnight.

Garnish with strawberry halves and kiwi slices.

Serves 6-8. 

CHERRY CHOCOLATE CHEESE PIE

CHERRY CHOCOLATE CHEESE PIE

From Judi Troyer  (Hershey's)

1 pkg. 8-oz. cream cheese, softened
1 small pkg. cream cheese, softened (3-oz.)
3/4 cup sugar
1/4 cup Hershey's cocoa
2 eggs
1 t. vanilla extract
1/2 cup chilled whipping cream
graham cracker crust
cherry pie filling, chilled

Preheat oven to 350.  

Beat cream cheese and sugar.

Blend in cocoa.

Add eggs and vanilla.

Blend in whipping cream gently with spatula.

Pour mixture into crust.

Bake 35-40 minutes.  Center will be soft and will set as it cools.

Cool to room temp, then cover and chill several hours or overnight.

Garnish with cherry pie filling.

Serves 6-8.

GERMAN SWEET CHOCOLATE PIE

GERMAN SWEET CHOCOLATE PIE

From Judi Troyer  (recipe from magazine, 1980)

1 pkg. German sweet chocolate
1/3 cup milk
2 T. sugar, optional
1 small pkg. cream cheese  (3 oz.)
1 Cool Whip 
graham cracker crust

Melt chocolate and 2 T. of the milk over low heat, stirring while melting.

Beat sugar into cream cheese.

Blend in remaining milk and chocolate mixture. Beat until smooth.

Spoon mixture into graham cracker crust.

Freeze about 4 hours.

Tip:  Top with chocolate sprinkles or curls.

LEMON PIE

LEMON PIE

From Lucy Reid

 (from Lucy's grandmother Beatrice Wilkin)

1 can frozen lemonade
1 small Cool Whip
1 can Eagle Brand Condensed Milk

Mix ingredients together and pour in baked pastry shell or graham crust.

FUDGE PIE

FUDGE PIE

From Angie Reid (Nancy Gilliam)

Beat 4 eggs lightly with fork.

Add:
3 cups sugar
7 T. cocoa
pinch salt
1 tall can evaporated milk
1 stick butter, melted
1 t. vanilla

Pour into pie shells.

Bake 30 minutes at 350.

CHERRY DELIGHT

CHERRY DELIGHT

From Pearl Holmes

1  1/2 cup crushed graham crackers
3 T. melted butter
3 T. sugar
1 cup heavy cream (whipped)
1 cup mini marshmallows
1 can cherry pie filling

Mix graham crackers, butter, sugar. Pat into 8x10" baking pan (pyrex).

Fold marshmallows into sweetened whipped cream and spread over graham crust.

Spread cherry pie filling over cream mixture.

Chill 24 hours.

STRAWBERRY CHEESE CAKE

STRAWBERRY CHEESE CAKE

From Lucy Reid

Crust:

1  1/4 cup graham crackers, crushed
1/4 cup sugar
1/3 cup melted butter

Cake:

1 lb. cream cheese
3/4 cup sugar
3 eggs
1 t. vanilla

Topping:

1 pint strawberries
1  1/2 T. cornstarch
1 T. lemon juice
red food coloring

Line 9" pie plate with crust mixture.

Blend cheese, sugar, eggs, and vanilla until smooth and creamy.

Bake in shell at 350 for 35 minutes or until firm.  Cool

Cook berries and cornstarch until thick and clear.  Add lemon juice and coloring.

Cool.

Spread over the top of the cooled cake.

Chill.

TOLL HOUSE PIE

TOLL HOUSE PIE

From Billie Reid

2 eggs
1/2 cup all purpose flour
1/2 cup white sugar
1/2 - 3/4 cup light brown sugar, firmly packed
2/3 - 3/4 cup real butter, softened
6 oz. pkg. semi-sweet morsels
1/2 t. vanilla
1 cup chopped pecans or walnuts

Beat eggs til foamy. 

Combine both sugars and flour into eggs. Mix until smooth.

Add butter - mix until smooth.

Add vanilla. Mix.

Blend in chocolate and nuts.

Pour into 9" deep dish unbaked pie shell.

Bake at 325 for 60-65 minutes or until firm.

Serve warm with cool whip or ice cream.

CREAM PIE

CREAM PIE

Grandma Florence Troyer (Charles’ mother), from Judi Nelson (Aunt Dot’s daughter)

( It was in an old "white house cookbook" I now have.
It was my Mom's (Aunt Dot) favorite pie.)

  1 prebaked pie shell
  3/4 cup of sugar
  1/3 cup flour
  2 cups milk
  1/8 tsp salt
  1/2 tsp vanilla
  2 eggs well beaten

Combine butter, sugar, salt flour and eggs in a double boiler.  Add milk slowly, stirring constantly.  Cook until thick and smooth. Add vanilla. 

Pour into baked pastry shell. Can make meringue and heat in oven til browned or serve with whipped cream.

MERINGUE CRUST 1963

MERINGUE CRUST 1963

From Billie Reid

Beat 2 egg whites with 1/8 t. cream of tartar until foamy throughout.

Add 1/2 cup sugar, 2 T. at a time, beating after each addition until sugar is blended.

Then continue beating until this meringue mixture will stand in very stiff peaks.

Add 1 t. vanilla and beat well.

Spoon into lightly greased 9" pie pan and make a nest-like shell, building sides up above edge of pan.

Bake in slow oven - 275 - for 45 to 50 minutes.

Cool.

CHERRY MERINGUE PIE 1963

CHERRY MERINGUE PIE 1963

From Billie Reid

1 pkg. Kool Aid (Cherry flavor)
4 T. corn starch
2 T. flour
1 T. butter
1/2 t. almond or lemon extract
1 cup sugar
2 eggs
1/2 t. salt
2 cups boiling water
1/2 cup cold water

Mix cornstarch, flour, sugar and salt.  

Whip yolks of eggs in the 1/2 cup cold water and add to dry mixture, mixing well.

Add butter and the 2 cups boiling water, cook and stir constantly until it thickens.

Remove from heat and add the extract and Kool Aid and mix well; pour into baked pie crust, using the egg whites for meringue.

1-2-3 PIE CRUST FROM MAZOLA 1963

1-2-3 PIE CRUST (Mazola Corn Oil Recipe)  1963

From Billie Reid

1  3/4 cups flour
1 t. salt
1/2 cup Mazola Corn Oil
3 T. cold water

Mix flour and salt; blend in Mazola thoroughly. Sprinkle with all of water; mix, gather into ball.

If too dry, mix in  1 or 2 T. more Mazola.

Divide dough in half; roll larger part for bottom crust between 2 pieces waxed paper laid on damp table.

Peel off top paper, invert crust on pan, peel off paper.  Fit crust into pan.  Fill.

Trim 1/2 inch beyond pan edge.

Roll top crust.  Peel off top paper, cut slits, invert onto filling, peel off paper.  

Fold edges under, seal, flute.

Bake as needed for filling used and to brown crust.


FOR SINGLE CRUST:

Use 1 cup plus 2 T. flour
1/2 t. salt
1/3 cup Mazola
2 T. water

Combine, roll, fit into pan as above.

Fold edge under, flute, prick well.

Bake at 450  12 to 15 minutes.