Toffee Chocolate Pecan Pie

1 unbaked 9-inch pie crust
4 oz. chocolate-covered toffee bars (such as Heath bars), coarsely chopped
4 large eggs, lightly beaten
1 cup light corn syrup
4 Tbsp. unsalted butter, melted
1/2 cup sugar
1 Tbsp. vanilla extract
3/4 cup semisweet chocolate chips
1 cup pecans, coarsely chopped

Preheat oven to 350 degrees.  Cover the bottom of the pie crust with chopped chocolate-covered toffee bars.  In a medium mixing bowl, combine the eggs, corn syrup, butter, sugar and vanilla.  Mix well.  Stir in chocolate chips and pecans. Pour mixture over the toffee bars in pie crust.  Bake for 50 to 55 minutes, or until done.  Check crust after 30 minutes and shield with aluminum foil to prevent over browning.

MINCEMEAT

6 lbs. meat (6 cups)
6 lbs. apples
2 lbs. butter
1 lb. brown sugar
1 lb. white sugar
1-1/2 cup molasses
1/2 cup honey
3 cups raisins
cinnamon sticks
1 tsp.nutmeg
1 tsp. whole cloves
1 Tbsp. salt
Broth - cider - orange juice
fruit mix (grind) dates, prunes, frozen strawberries, fresh fruit, cherries, etc.

Add 1 quart canned apples to each quart of mincemeat when baking pie.

BLUEBERRY PIE

2 cups blueberries
1 cup sugar
4 Tbsp. flour
1/2 tsp. lemon peel (zest)
3/4 tsp. cinnamon
1/4 tsp. salt
1 Tbsp. lemon juice
2 Tbsp. butter

CHEESE CAKE

1/3 cup sugar
1 box zwieback, crushed
1/2 tsp. cinnamon
1/4 cup butter, melted

Pat in 10-inch pie pan.

3-8 oz. cream cheese, room temperature
1 cup sugar
3 large eggs
1 tsp. vanilla
2 tsp. lemon juice, grated rind
2 Tbsp. sour cream

Cream together.  Pour over crumbs in pie pan and bake 20 minutes at 375 degrees.

TOPPING:

1 pint sour cream
1/3 cup sugar
1 tsp. vanilla

Spread over top of cheese cake and bake another 5 minutes.

1 large - 9 1/2 inch
1 small 5 inch

LEMON CAKE PIE

First Part
3 egg whites (put egg yolks into bowl that holds 2 cups)
1/2 cup sugar

Beat whites till stiff but not dry. Then add sugar gradually.  Beat until mixture stands up in peaks when egg beater is raised, then set aside.

Second Part
Into large bowl put:
1 cup granulated sugar
1/2 cup flour
1/4 tsp. salt

Into this grate the rind of one lemon.

Into the egg yolks, beaten well, pour:
1 1/2 cups milk
2 Tbsp. melted butter or margarine
Juice of 2 lemons

Pour these liquids into flour and sugar mixture.  Beat until smooth with egg beater and then fold the beaten egg whites and sugar into this.  Fold over and over until well mixed but do not beat with beater, just fold.  Pour into buttered baking dish and set dish in pan with one inch of boiling water in it.  Place in oven at moderate heat 325 degrees and bake for 45 minutes to one hour. 

Serve warm or cold.  If served warm do not try to turn out of dish but serve directly from it.  If cold you can turn out on serving dish and garnish with whipped cream, cherries or any way you like.

DEEP DISH FRESH APPLE PIE

6 cups sliced apples
6 Tbsp. cornstarch
1 cup brown sugar
1 tsp. cinnamon
1/2 tsp. nutmeg
1/4 tsp. salt

Mix together and place in uncooked pie shell. 

Crumble:
1/4 cup quick oats
1/2 cup sugar
1/4 cup flour
1/4 cup butter
1/2 tsp. vanilla

Mix crumble ingredients together and top apples.
Bake for 20 minutes at 425 degrees, then bake for 25-30 minutes at 350 degrees.

FRESH PEACH PIE

5 cups fresh sliced peaches
1 cup sugar
3 Tbsp. flour
1/4 tsp. ground nutmeg or cinnamon
dash of salt
1 Tbsp. lemon juice
2 Tbsp. butter
1/8 tsp. almond extract

Mix almond extract into peaches.  Combine remaining ingredients.  Place in uncooked pie shell, cover with crust.  Bake at 400 degrees for 45 minutes.

NOTE:  Double recipe for cobbler,  place in 9x12 pan.

PEACH PIE

Baked pie shell

1 cup water
1 cup sugar
3 Tbsp. (rounded) cornstarch
2 Tbsp. lemon jello
yellow food coloring
3/4 tsp. almond extract

Cook until thicken.  Pour over sliced peaches in pie shell.

LIME PIE

Graham Cracker Crust:
1 1/4 cup graham cracker crumbs
1/4 cup sugar
6 Tbsp. margarine

Bake at 375 degrees for  6-8 minutes

Filling:
2- 8 oz. cartons Cool Whip
2 6-8 oz. cartons lime chiffon yogurt
1 can (20 oz) crushed pineapple - drain well
2 drops green food coloring

Mix yogurt, coloring, Cool Whip then pineapple.  Put in pie shell and freeze.

LEMON PIE

1/2 cup cold water
2 1/4 tsp. salt
7 Tbsp. cornstarch

Mix together and set aside.

1 1/2 cup Hot water
1 1/4 cup sugar

Bring to a boil.  Slowly add cornstarch mixture.  Cook over low heat for 15 minutes.  Stir often with rubber spatula.

3 egg yolks - slightly beaten

Pour hot mixture slowly into beaten egg yolks and mix well.  Return to heat and cook 5 minutes stirring continually.  Add:

Juice of 2 small lemons (1/3 cup)
Grated rind of 1 lemon
1 1/2 Tbsp. butter

Pour into baked pie shell.  Top with meringue:

3 egg whites (room temperature)

Beat egg whites until they begin to hold peak.  Add ( 1 spoonful at a time) 7 Tbsp. of sugar and 1/2 tsp. cream of tartar.  Beat until sugar is dissolved.  Seal edges.

TARTS (doubled recipe)

1 cup water
1/2 tsp. salt
1 scant cup cornstarch

3 cups hot water
2 1/2 cups sugar
6 eggs - 6 yolks, 3 whites with 3 egg whites slightly whipped
3/4 cube of butter (should be 3 Tbsp.?)

NOTE:  6 times this recipe makes 150 tarts)

COCONUT CUSTARD PIE

1 9-inch unbaked pastry crust
2 1/2 cups milk
1/2 cup sugar
3 eggs
1 1/2 tsp. vanilla extract
1/2 tsp. salt
1/4 tsp. ground nutmeg
1 cup shredded coconut
Sweetened whipped cream

In bowl, combine milk, sugar, eggs, vanilla, salt and nutmeg.  Beat well to blend.  Sprinkle coconut into pastry shell.  Pour egg mixture over coconut.  Bake at 425 degrees for 20-25 minutes or until knife inserted in center comes out clean.  Cool.  Serve garnished with whipped cream.

Yield:  one 9-inch pie

LENORE NAFF'S CREAM PIE

Mix together:
1/4 cup cornstarch
3/4 cup sugar
1/4 tsp. salt

2 cups milk
3 egg yolks

Scald milk then pour into slightly beaten egg yolks.  Add dry ingredients and cook in double boiler until thick.
Add:

2 Tbsp. butter
2 tsp. vanilla
1/2 tsp. almond

PRALINE PIE

1/3 cup butter
1/3 cup brown sugar
1/2 cup chopped pecans
1 baked 9-inch pie shell

Heat butter and brown sugar with nuts until melted.  Spread in bottom of pie shell.  Bake at 400 degrees for 5 minutes.  Cool.

1 pkg. (5 oz) Jello vanilla pudding & pie filling (not instant)
3 cups milk
1 envelope dream whip

Prepare pie filling mix with milk as directed for pie.  Cool 5 minutes, stir occasionally.  Measure 1 cup; cover with wax paper and chill.  Prepare whipped topping mix as directed.  Fold 1 1/3 cups into 1 cup of chilled pie filling.  Spread over filling in pie shell.  Chill.

Garnish with remaining whipped topping (around edge) sprinkle additional pecans (chopped).

NEVER FAIL PASTRY

2 cups flour
1 cup shortening (scant)
1 tsp. salt
1 Tbsp. vinegar
1/3 cup cold milk
1 egg yolk

Makes one double crust pie or two single crust pies.  Mix flour, shortening and salt until part of the mixture is as fine as cornmeal and part resembles small peas in size.  Stir milk and vinegar into beaten egg yolk.  Add this to flour mixture and mix slightly until flour mixture is dampened.  Press together and roll out on pastry cloth or canvas.

Put into pie pan being careful to let crust relax in pan.  Don't stretch it.  Trim sides of pie crust and prick sides and bottom with a fork.

Bake at 475 degrees for 10 to 12 minutes until lightly brown.

PECAN PIE

3 eggs
1/2 or 1 cup sugar
1 cup syrup (white)
1 cup broken pecans
1/8 tsp. salt
1 tsp. vanilla
1/4 cup melted butter

Beat eggs (well) add sugar - syrup - salt & vanilla - add butter. 
Make shell - cover with pecans - add mixture.
Bake 350 degrees for 50 minutes.