Lemon-Cheese Pie

Pan Englert

• 9 inch pie crust
• 2 cups large curd cottage cheese
• 3 oz cream cheese
• 3 large eggs
• 3/4 cup sugar
• 3 tbsp flour
• 1/4 tsp salt
• 1/2 tsp nutmeg
• Zest of one lemon
• 6 tbsp fresh lemon juice
• 1/2 cup cream

Thaw (or make and refrigerate, if you're ambitious), the pie crust.  In a blender or food processor, puree together cottage cheese and cream cheese until smooth.  Add in 1 whole egg, and the yolks from the remaining two eggs, reserving the whites.  Also add sugar, flour, salt, and nutmeg, and blend thoroughly.  Add in lemon zest, lemon juice, and cream, and mix until smooth.  In a separate bowl, beat the egg whites until medium-soft peaks are formed.  Fold in cheese mixture quickly, so eggs do not deflate, and pour into pie shell.  Bake at 350 F for one hour or until tart is puffed and light brown with a firm center.  Serve warm or at room temp.

Oatmeal Pie

Pan Englert

• 3/4 cup melted butter
• 2/3 cup sugar
• 2 eggs
• 2/3 cup uncooked oats
• 2/3 cup corn syrup
• 1 tsp vanilla
• 2/3 cup coconut
• 9 inch pie shell

Cream together butter and sugar.  Add eggs, and mix well.  Blend in all remaining ingredients, and pour into raw pie shell.  Bake at 350 F for about 35 minutes.

Washington State Chess Pie

Helen R Chanler

• 1/2 cup butter
• 3/4 cup brown sugar
• 3 eggs, slightly beaten
• 1 cup chopped walnuts
• 1 cup chopped dates
• 1/4 cup heavy cream
• 1/4 cup orange juice
• 1/2 tsp vanilla extract
• 10 inch pie crust

Cream together butter and sugar.  Add eggs and the rest of the ingredients, and mix well.  Pour into pie shell, and bake at 450 F for ten minutes; then reduce to 350 F and bake for an additional 15 to 20 minutes until set.

Pinto Bean Pie

Pam Strong

• 1 cup pinto beans, mashed and drained
• 1 can coconut
• 3 cups sugar
• 2 sticks butter
• 4 eggs
• 1 cup chopped nuts
• 1 tsp vanilla
• 2 deep dish pie shells

Cream together butter and sugar.  Combine all other ingredients, and divide into the two pie shells.  Bake at 300 F for one hour and fifteen minutes.  (Editor's Note: in theory), This tastes like a coconut custard pie.

Grandmother's Pecan Pie

Ashley West

• 1 cup chopped pecans
• 1 cup white Karo syrup
• 1 cup sugar
• 3 eggs
• 1/2 tsp salt
• 3 tbsp butter, melted
• 1 tsp vanilla
• 1 pie crust

Partially pre-bake the pie crust by setting in a 350 F oven while processing other ingredients.  Beat the eggs, and cream in sugar, syrup, butter, salt, and vanilla.  Fold in nuts, and add to partially cooked pie shell.  Continue baking at 350 F for 45 minutes.

Southern Pecan Pie

Fran Denton

• 2 eggs, beaten
• 1 cup sugar
• 1 cup dark corn syrup
• 2 tbsp butter, melted
• 1 tsp vanilla extract
• 1/4 tsp salt
• 1 cup chopped pecans
• 9 inch raw pastry shell

Combine all ingredients and pour into pastry shell.  Bake at 400 F for 15 minutes; then reduce heat to 350 F and bake for an additional 35 minutes.  Cool before slicing.  Freezes well.

Fresh Peach Pie

Pam Mangum

• 5 cups fresh sliced peaches
• 1/3 cup melted butter
• 1 cup sugar
• 1/3 cup all-purpose flour
• 1 egg
• Deep dish pie shell

Place peaches in the pie shell.  Cream together butter, sugar, flour, and egg, and pour over peaches.  Bake at 350 F for an hour and ten minutes.

Fudge Pie

Pam Strong

• 1/2 cup evaporated milk
• 2 eggs
• 1 tsp vanilla
• 9 inch unbaked pie shell
• 1/2 stick melted butter
• 1 1/2 cups sugar
• 3 tbsp cocoa powder
• Cool Whip for topping

Cream together butter, sugar and cocoa until well blended.  Fold in eggs, milk, and vanilla, and pour into pie shell.  Bake at 400 F for ten minutes; then reduce heat to 350 F and bake for an additional 20 to 25 minutes, until crust is brown.  Top with Cool Whip.

Dream Pie

Sarah Harvey

• 1 large tub Cool Whip
• 1 can condensed milk
• 1 cup lemon juice
• 1 large can crushed pineapple, drained
• 1 cup crushed pecans
• 1 cooked pie shell

Mix thoroughly together all ingredients and place into cooked pie shell.  Refrigerate for an hour or more before serving.

Chocolate-Amaretto Mousse Pie

Pam Fedas, Lindsay and Erin

• 2 envelopes Dream Whip
• 1 1/4 cup milk
• 2 packets instant chocolate pudding mix
• 1/2 cup Amaretto
• 9 inch pie shell, baked and cooled
• Tub of Cool Whip
• Slivered almonds for topping

Prepare Dream Whip as instructed on the package.  Add milk, pudding mix, and Amaretto, and beat on high for 2 minutes until smooth.  Transfer mixture to pastry shell.  Top with Cool Whip and almonds, and chill for four hours or overnight.

Chocolate Chess Pie

Lynn Lanier

• 2 eggs
• 1 cup sugar
• 1 tsp vanilla
• 1 stick butter
• 1 square unsweetened baker's chocolate
• 1 uncooked pie shell

Beat together eggs, sugar, and vanilla.  Melt together butter and chocolate.  Fold both mixtures together, and transfer into pie shell.  Bake at 325 F for 35 minutes.  Serve warm with ice cream or whipped cream, or chill until ready to serve.

Pumpkin Pie

Lauren Harrington

• 9 inch pie shell
• 1 cup sugar
• 1/2 tsp salt
• 1 1/2 tsp cinnamon
• 1/2 tsp ground ginger
• 1/2 tsp nutmeg
• 1/2 tsp allspice
• 1/2 tsp cloves
• 1 1/2 cups canned pumpkin
• 1 2/3 cups evaporated milk
• 2 eggs, beaten

Mix all ingredients together and transfer into the pie crust.  Bake at 425 F for fifteen minutes; then lower to 350 F and continue to bake for 35 minutes or until set.

Peanut Butter Pie

Cheryl A Bell

• 8 oz cream cheese
• 1 tsp vanilla
• 1 cup powdered sugar
• 6 tbsp peanut butter
• 1 tub Cool Whip
• 9 inch baked pie shell

Combine and beat well with an electric mixer the cream cheese, vanilla, sugar, and peanut butter.  When smooth, fold in the Cool Whip just until mixed.  Transfer into the baked pie shell, and chill several hours or overnight.  Good to serve with extra Cool Whip and chocolate syrup.

Chocolate Pie

Julie Lynott

• 1 cup butter
• 1 cup chocolate chips
• 4 eggs
• 1 cup sugar
• 1 cup pecans
• 9 inch pie shell
• Cool Whip for serving

Melt together the butter and chocolate chips, and remove from heat.  Beat in eggs and sugar, and fold in pecans.  Transfer to pie shell, and bake at 350 F for 40 minutes.  Top with Cool Whip.