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DESSERTS

FUDGE PIE

Makes one 9-inch pie
Chocolate lovers will crave this sinfully delicious pie! This recipe was given to me so many, many years ago that the donor is unknown.

Nutty Crust

1/4 cup ( 1/2 stick) margarine, at room temperature
1/4 cup sugar
1 tablespoon flour
1 cup chopped pecans, walnuts or almonds

Mix margarine, sugar, flour and nuts until well blended. Press over bottom and sides of 9-inch pie pan.

Fudge Filling

1/2 cup (1 stick) margarine
1 cup sugar
3 eggs
2 (1 ounce each) squares unsweetened baking chocolate, melted and cooled
1/2 cup flour
1 teaspoon vanilla flavoring
1/2 teaspoon baking powder
1/8 teaspoon salt

Topping:

1 pint frozen vanilla ice milk or ice cream

Preheat oven to 325 degrees. With electric mixer, beat margarine, sugar, eggs, chocolate, flour, vanilla, baking powder and salt until well blended and smooth. Pour chocolate mixture into prepared crust.

Bake for 35 minutes until set. Let cool for 10 to 20 minutes before serving. Serve with a scoop of vanilla ice milk on top.

VARIATION: Serve whipped non-dairy topping on pie instead of ice cream.

LEMON FLUFF PIE

Makes two 8-inch pies or one deep-dish 9-inch pie
The texture is as airy as a cloud, and the filling is almost that high.

Pie Filling

1 envelope unflavored gelatin 1 cup sugar
1/2 teaspoon salt 4 egg yolks
2/3 cup lemon juice 1-2/3 cup water
1 teaspoon grated lemon peel 4 egg whites
1 nine-inch deep-dish pie shell, baked 1/2 cup sugar

In saucepan, heat gelatin, 1 cup sugar and salt. Beat egg yolks, lemon juice and water together and stir into gelatin mixture. Cook over medium heat, stirring constantly, until mixture just begins to boil. Remove from heat. Stir in lemon peel. Chill, stirring occasionally, until partially set.

In mixing bowl, add egg whites and beat until soft peaks form. Gradually add 1/2 cup sugar, beating until stiff peaks form and sugar has dissolved. Fold this mixture into gelatin mixture. Pour into prepared pie shell. Refrigerate and chill until firm, about 2 hours.

Cut into small wedges and serve with a dollop of whipped cream on top.

OLD-FASHIONED LEMON CHESS PIE

One 9-inch pie or nine tarts
Lemon lovers will adore this old Virginia family favorite with a rich lemon taste! This was the lemon pie most cherished by my father.

2 eggs, separated into white and yolk
1 cup sugar
1-1/2 tablespoon corn meal
Juice of 1-1/2 lemons (about 1/4 cup juice)
1/4 cup (1/2 stick) margarine or butter
1 nine-inch unbaked pie shell

Preheat oven to 400 degrees. In small bowl, with electric mixer, beat egg whites until stiff.

In large bowl, beat sugar, cornmeal, lemon juice, margarine and egg yolks for 5 minutes or until fluffy and creamy. Gently fold egg whites into egg yolk mixture. Pour into pie crust.

Bake in oven until the top browns, about 15 minutes. Then lower oven temperature to 300 degrees and bake about 25 to 30 minutes more until pie filling is set.

To store, cover with plastic wrap (see insert below). Store at room temperature and keep for up to 5 days. Pie may be refrigerated. How to Store Fruit Pies

Fruit pies usually contain acids which will react with aluminum foil. Therefore, to protect pies after baking, cover with plastic wrap. If desired, place a layer of aluminum foil over the plastic wrap. Refrigerate or freeze.

PECAN PIE

Makes two 9-inch pies
A Southern specialty! When pecans are plentiful, bake several and freeze them for later.

1/2 cup (1 stick) margarine, melted
1 (16 ounce) box light brown sugar (2-1/4 cups)
2 tablespoons corn meal
1/2 teaspoon salt
4 eggs, beaten
2 tablespoons water
1 tablespoon vanilla
2 cups chopped pecans
2 nine-inch unbaked pie shells

Preheat oven to 350 degrees.

In large mixing bowl, beat margarine, brown sugar, corn meal, salt, and eggs until creamy. Add water and vanilla. Beat until mixed. Stir in pecans. Pour half of filling into each pie shell.

Bake for 15 minutes. Reduce temperature to 300 degrees and bake and additional 20 to 25 minutes until pie is set in the center.

Cool and cut into wedges. Garnish with a scoop of vanilla ice milk or ice cream.

FRESH STRAWBERRY PIE

Makes two nine-inch pie
During the fresh strawberry season, this pie will be especially delicious. The texture is light, creamy and brings out that fresh strawberry taste!

2 nine-inch pie shells, baked and cooled
1 (4 ounce) package vanilla pudding and pie filling (not instant)
1 (3 ounce) package strawberry or wild strawberry gelatin
1-3/4 cups water
1 teaspoon lemon juice
8 ounces prepared non-dairy whipped cream topping
2-1/2 to 3 cup sliced fresh strawberries

Combine pudding mix, gelatin, water and lemon juice. Stir and heat over medium heat until the mixture comes to a boil, and boil 30 seconds, stirring constantly. Pour into a bowl and chill in refrigerator for about 2 hours.

Fold in 1-1/2 cups whipped cream topping and blend well. Stir 2-1/2 cups strawberries into the mixture. Pour strawberry mixture into prepared pie shells. Chill 1 to 2 hours until set. Spread remaining whipped cream topping in a thin layer on each pie. Decorate topping layer with remaining sliced strawberries.

Refrigerate. Cut into wedges. Serve cold.

VARIATIONS: Use any flavor gelatin and any fresh fruit, such as orange gelatin and well-drained orange sections, OR Peach gelatin and fresh peach slices.

CHOCOLATE PECAN PIE

Makes 1 nine-inch pie
A pecan pie for chocolate lovers!

1-1/4 cups corn syrup
1/2 cup sugar
4 squares (1 ounce each) unsweetened baking chocolate,
cut into pieces
1/2 cup evaporated skim milk
3 eggs, slightly beaten
1 cup pecan halves
1 nine-inch unbaked pie shell

Preheat oven to 350 degrees. In saucepan, heat corn syrup, sugar, chocolate and milk, stirring constantly, until chocolate melts. Remove from heat. Slowly stir hot mixture into beaten eggs. Stir in pecan halves and pour into pastry.

Bake for 50 to 60 minutes. Cool several hours before serving. Cut into wedges. Top with a scoop of vanilla ice cream.

COCONUT PIE

Makes 2 eight-inch pies or 1 (9-5/8") deep dish pie
This pie makes its own crust.

1/3 cup (5 tablespoons) margarine
3/4 cup sugar
4 eggs
1 cups skim milk
1 cup non-fat buttermilk
1 teaspoon lemon flavoring
1/2 cup plus 2 tablespoons self-rising flour
1 (7 ounce) can shredded coconut (about 2-3/4 cups)

Preheat oven to 350 degrees.

Beat margarine and sugar together until well blended. Add eggs, one at a time, beating after each addition. Add milk and lemon flavoring, and beat until blended. Add flour and coconut and beat until well blended. Pour half of mixture into each pie shell

Bake 30 to 40 minutes until crust forms and pie is lightly browned on top and set in the center. Cool.

Cut each pie into 6 to 8 wedges. Serve at room temperature.

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