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Chocolate Angel Pie (Lion House) (Andrea Roskelley)

Meringue Crust
2 egg whites, room temperature
1/8 teaspoon salt
1/8 teaspoon cream of tartar
1/2 cup sugar
1/2 cup finely chopped nuts (I used almonds)
1/2 tsp vanilla

Filling
1 1/2 cups heavy cream
1 tsp vanilla
1 8 oz milk chocolate bar with almonds (I use 2 large Hershey’s with Almonds to get 8oz)

Directions
Meringue Crust
Preheat oven to 300 degrees F. Beat egg whites, salt, and cream of tartar till frothy. Add sugar gradually until stiff peaks form. Fold in nuts and vanilla. Spread into greased 9-inch pie pan, building up on sides of pie pan. Bake for 50 minutes. Cool completely.
Filling
Whip cream. Break of ¾ of chocolate bar into pieces and melt in top of double boiler or microwave in glass bowl. When chocolate is just lukewarm, fold into whipped cream and vanilla. Pile chocolate filling into meringue shell. Grate remaining chocolate to garnish pie. Chill in refrigerator for two hours before serving.


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Pumpkin Pie

Combine:

  • 1 1/2 cups pumpkin (1/2 of a large can)(Store extra pumpkin in freezer in bags measured out for recipe because it only lasts about 1 week in the fridge)
  • 1/2 teaspoon salt
  • 1 teaspoon ginger
  • 1/2 teaspoon cloves
  • 3/4 cups brown sugar
  • 1 1/4 teaspoon cinnamon
  • 1/2 teaspoon nutmeg

Blend in:

  • 3 eggs, slightly beaten (make sure and beat them before or you will have egg pieces in your pie)
  • 1 1/4 cups milk

Pour into unbaked pie crust. Bake at 400 degrees for about 50 minutes. It is done when a knife stuck in the middle comes out clean.

Makes one pie

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Lime Chiffon Pie

  • 3 eggs, beaten
  • 1/2 cup lime juice
  • 1 can evaporated milk, chilled in the fridge
  • 1 1/2 cups sugar
  • 1/2 cup lime Jell-O (1 3 oz box)

Combine then boil beaten eggs, sugar, lime juice, and Jell-O 5 minutes and cool. Make sure to stir well the whole time to prevent scorching.

Chill thoroughly the can of evaporated milk. Shake then beat milk in large mixing bowl until thick like whipped cream.

Add cooled filling slowly to the whipped milk. Beat to mix thoroughly. Pour into baked crust or graham cracker crust.

Makes 2 9″ pies or 1 10″ pie.

THIS PIE IS BETTER THE NEXT DAY! So make ahead.

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Pie Dough (Pie Crust) – Great Grandma Morgenegg

  • 1/2 teaspoon salt
  • 1 cup shortening
  • 2 cups flour
  • 4-5 Tablespoons cold water

Sift the flour and salt together, then cut in the shortening with two knives or a pastry blender until the shortening is in small pieces about the size of large peas.

Add the water (make sure it is cold, Grandpa Morgenegg always added ice to it to make it cold) and stir just enough to mix.

Roll out on floured surface. Roll up to place in pan. If the dough breaks when first rolled out it won’t hurt to gather it up again and roll it out once more. Sometimes the first rolling is hard to handle. Fill with desired filling.

For the top do the same thing. When you have it on top cut slices in it for the steam to escape. Seal the edges with finger and thumb.

Bake at 475 for 8-10 minutes if cooking an empty pie shell. If cooking it empty also prick it all over with a fork to prevent it from bubbling up.

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Cheesecake – Grandma Dennis

1 pkg Dream Whip – follow directions. We can’t always find that, but have found generic bigger bags at the kitchen store. Use how much is says of mix with 1/2 cup cold milk and 1/2 teaspoon vanilla. Grandma says you can also use 8 oz Cool Whip.

Mix:

  • 1 cup powdered sugar
  • 1 8 oz. package cream cheese

Add to Dream Whip.

Put in graham cracker pie shell. Top with pie filling or fresh strawberries.

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Old Fashioned Strawberry Pie

2 (9 inch) pie crusts

1  1/4 cups white sugar

1/3 cup flour

4 cups fresh strawberries

  1. Preheat oven to 425 degrees.  Place one crust in a 9 inch pie pan.
  2. Mix together sugar and flour.  Mix lightly through berries.  Pour filling into pastry lined pan.  Cover with top crust, and cut slits in the top.   Seal and flute the edges.
  3. Bake for 35 to 45 minutes, or until crust is slightly browned.
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Pecan Pie – Aunt Billie Rae Morgenegg

3 eggs

1 cup white corn syrup

1 cup brown sugar

1 Tablespoon butter

1 teaspoon vanilla

1 cup pecans

Cream butter and sugar, add syrup, add well beaten eggs and vanilla.

Put in unbaked 9 or 10 inch pie shell.

Put 1 cup pecans on top of pie.

Bake 350 degrees for 1 hour.

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Double Layer Pumpkin Pie

1 graham cracker pie crust

1/2 pkg. (4 ounces) cream cheese, softened

1 Tablespoon milk

1 Tablespoon sugar

1 tub (8 ounces) cool whip, thawed

1 cup milk

2 pkgs. (4-serving size) vanilla instant pudding

1 can (16 ounces) pumpkin (Store extra pumpkin in freezer in bags measured out for recipe because it only lasts about 1 week in the fridge)

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/4 teaspoon ground cloves

  1. Mix cream cheese, 1 Tablespoon milk, and sugar in large bowl with wire whisk until smooth.  Gently stir in 1/2 of the whipped topping (about 1 1/2 cups).  Spread on bottom of crust.
  2. Pour 1 cup milk into bowl.  Add pudding mixes.  Beat with wire whisk 1 minute.  Mixture will be thick.  Stir in pumpkin and spices with wire whisk until well mixed.  Spread over cream cheese layer.
  3. Refrigerate 4 hours or until set.  Garnish with remaining whipped topping.  Store leftover pie in refrigerator.

*HELPFUL HINT: Soften cream cheese in microwave on high for 15 to 20 seconds.

We don’t usually put cool whip on top.

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Peanut Butter Brownie Pie

2 cups crushed Nutter Butter cookies

1/2 cup butter – melted

1  1/2 cups brownies – broken apart

1 cup peanut butter

1 cup sugar

1  – 8 ounce Cool Whip

1  – 8 ounce cream cheese (room temperature)

2 teaspoons vanilla

chocolate shavings

In a mixing bowl combine crushed Nutter Butter cookies and melted butter. Pour into a pie dish and press into place to form a crust.

Create a brownie layer on top of the Nutter Butter crust.

In a large bowl combine peanut butter, sugar, Cool Whip, cream cheese, and vanilla.  Beat together to a smooth consistency.  Pour into pie pan.

sprinkle chocolate shavings over pie.

Place in freezer for at least 3 hours before serving.

Remove pie from freezer a few minutes before slicing.

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Sour Cream Lemon Pie

3  1/2 T Cornstarch

1 Cup Sugar

¼ Cup Butter

1 Cup Sour Cream

1 T Lemon Rind

½ Cup Lemon Juice

3 Egg Yolks, beaten

1 Cup Milk

1 Cup Heavy Cream (can add 1/4 cup powdered sugar and 1 tsp. vanilla if you prefer)

In saucepan combine sugar, cornstarch, lemon rind, lemon juice, egg yolk, and milk.  Heat until thick.  Add butter.  Let cool to room temperature.  Add sour cream.  Pour into baked pie shell.  Topped with whipped heavy cream.