Pie's Coming!
Even after a Thanksgiving feast, there’s always room for pie! Here are some of our family favorites.
When Wayne and I were dating, he talked about how much he loved fudge pie. I thought he was talking about chocolate pie, the creamy kind with meringue on top, which is what I was used to. Wrong! Fudge pie is chocolate, but it’s not creamy and there’s no meringue. It’s like a cross between a brownie and a piece of fudge, poured into a pie crust.
I should probably be a little afraid to say this, but I’m not a big pumpkin fan. Rather than pumpkin pie, I prefer sweet potato pie. It has milder flavor than pumpkin pie.
My absolute favorite is pecan pie, and the recipe on the Karo syrup bottle is the best, in my opinion. My sister and I always looked forward to our mom’s pecan pie during the holidays, and that was the recipe she used. One year, we noticed her pie was not quite as good. We didn’t know why, but we didn’t want to hurt her feelings, so we kept quiet about it. This continued for a couple of years, until we were cleaning the kitchen after Thanksgiving dinner and found a frozen pecan pie box in the trash can. Mystery solved!
Fudge Pie
Ingredients
1 small can evaporated milk
1 ½ cups sugar
3 ½ tbsp cocoa
½ stick of butter, melted
2 eggs, beaten
1 tsp vanilla
1 unbaked pie shell
Instructions
Mix sugar with cocoa, set aside.
Blend together the milk, eggs, vanilla and butter, then stir in the sugar and cocoa mixture.
Blend well and pour into unbaked pie crust. Place in a 350 degree oven and cook for 30 – 40 minutes. Test for doneness by shaking gently until filling looks firm.
Sweet Potato Pie
Ingredients
2 eggs
1 cup sugar
1 tsp salt
½ tsp ground nutmeg
1 tsp ground cinnamon
1 cup milk
2 tbsp butter
1 1/2 cups cooked and mashed sweet potatoes
i unbaked pie shell
Instructions
Beat eggs slightly; add sugar, salt, spices and milk and stir until blended.
Add butter to mashed sweet potatoes; blend with milk and egg mixture.
Pour into unbaked pie shell and bake at 450 for 10 minutes. Reduce to 350 and bake for 30 – 40 minutes until filling is firm.
Karo Syrup Pecan Pie
Ingredients
I cup Karo light corn syrup
3 eggs
1 cup sugar
2 tbsp butter, melted
1 tsp vanilla
1 ½ cups pecans
1 unbaked 9” deep dish pie shell
Instructions
Stir the first 5 ingredients thoroughly using a spoon.
Mix in pecans.
Pour mixture into pie crust and bake on the center rack of a 350 degree oven for 60 – 70 minutes. Cool for 2 hours (if you can wait that long),
Store pie in refrigerator.
Tip: Pie is done when center reaches 200 degrees. Tap center surface of pie lightly; it should spring back when done.