Southern  Pecan  Pie






2 (9 inch) unbaked pie crusts

1/2 pound butter or margarine

2 cups granulated sugar

6 eggs

1/2 cup white corn syrup

2 tsp vanilla extract

2 cups finely chopped pecans






Preheat oven to 350 degrees.  


Cream butter. 

(May be done by hand with a spoon or with an electric hand mixer.)

Add sugar and cream until light and fluffy.


Slightly beat eggs.

Add to creamed mixture and stir.

Add remaining ingredients and stir until completely mixed.


Pour your mixture evenly into your two unbaked pie shells.


Bake for 45 minutes at 350 degrees on your lower oven rake.


Serve when cool.


May be garnished with whipped cream or whipped topping.






Apple  Walnut  Raisin  Pie






1 (9 inch) prepared graham cracker crust

2 cans apple pie filling

1/4 cup raisins

1/2 cup crushed walnuts

1/4 cup evaporated milk

1/4 teaspoon ground cinnamon

1 pinch of ground ginger

1 pinch of ground nutmeg






1/4 cup brown sugar

3 tablespoons flour

1 pinch cinnamon

1 1/4 tablespoon butter melted






Preheat oven to 425 degrees.  

In a large bowl mix apple filling and dry ingredients.

Mix well, then add the evaporated milk.

Pour into pie crust.  It will be heaping at the top.  This is ok.

(This recipe should all fit in that crust.)

In a separate bowl mix brown sugar, flour and cinnamon.

Mix well then add the melted butter.

The mixture will be clumpy.  Break it up some, but do leave some clumps.

Sprinkle this on top of the pie.

Bake in the oven for 15 minutes.

Then turn the oven down to 325 degrees and continue to bake for 30 minutes.


When it's done, let it cool for one hour.


Refrigerate for another hour.


Then it's ready to serve.






Lemon  Chiffon  Pie






1 (9 inch) prepared graham cracker crust

1 (25 ounce) package unflavored gelatin

1/4 cup cold water

4 egg yolks  

4 egg whites

1 cup granulated sugar

1/2 cup lemon juice

1 teaspoon lemon zest

1/2 teaspoon salt






Soften gelatin in water 5 minutes.


Beat yolks and add 1/2 cup of the sugar, lemon juice and salt.


Cook in the top of a double boiler, stirring constantly, until of custard consistency.

Add grated lemon zest and softened gelatin and stir thoroughly.



In a large glass or metal bowl, whip egg whites until foamy.

Add sugar gradually, and continue to whip until stiff peaks form.

Fold egg whites into custard.


Pour filling into pie shell and chill in refrigerator.

Serve when firm.


Garnish with whipped cream if desired.




If you are concerned about raw egg whites, substitute powdered egg whites for fresh.







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