Recipes from our hearth

with almonds 1 container (8 oz.) frozen whipped topping 1 prepared pie crust Melt chocolate over boiling water and while warm, fold into whipped topping, reserving enough of the topping for the top of pie. Eleanor Johnson CHOCOLATE FUDGE PIE 2 egg yolks - 1 whole egg 1-1/4 cup sugar Pinch of salt 1/3 cup cocoa 1/4 cup flour 1-1/2 cup milk 2 Tbsp. butter 1 tsp. vanilla Mix sugar, flour, salt and cocoa. Stir in milk. Add one egg at a time. Mix well. Cook on medium heat until thick. Remove from heat, stir in butter and vanilla. Pour in baked pie shell. Top with meringue and brown in oven, Mrs. Franklin Snyder CHOCOLATE SILK PIE l Baked piecrust shell (light) 1/2 cup soft butter or margarine 3/4 cup sugar 2 - 1 oz. squares unsweetened Chocolate, melted 1 tsp. vanilla 2 eggs 1 cup Whipping Cream, whipped and sweetened 2 Tbsp. finely-cut pecans Have baked piecrust shell ready. Beat margarine in 1-1/2 qt. bowl of electric mixer at low speed until smooth and creamy... Beat in sugar gradually until fluffy. Mix in chocolate and vanilla. Beat in eggs, one at a time, beating 3 - 5 minutes after each addition. Spoon into pie shell. Chill 2 hours to until firm. Top with whipped cream and pecans. Mrs. Mozelle S. Kinney OLD FASHIONED CHOCOLATE PIE 1 cup cream (may use evaporated milk) m2, etick butter l cup sugar 3 eggs pinch of salt 1 heaping Tbsp. cocoa 1 tsp. vanilla Heat butter and cream over low heat. Mix together other ingredients and add to first mixture. Pour into unbaked pie shell and bake at 350 degrees until firm. Virginia Snyder “COCOANUT PIE 1/2 cup granulated sugar 3 Tbsp. plain flour 2 cups sweet milk 1 Tbsp. butter or margarine 7 egg yolks 1 Tbsp. vanilla 1 cup flake cocoanut Mix dry ingredients, add other ingredients. Cook in double boiler until thick. Pour into baked pie shell. Put a meringue on top sprinkled with cocoanut. Bake at 425 degrees until brown. MERINGUE. Add 4 Tbsp. white sugar to two egg whites and 1/2 tsp. vanilla. Whip stiff with mixer. This was created by me and always makes a good pie. Mrs. Raymond E, Bowman COCOANUT CREAM PIE Prepare and bake a 9" pie shell. Combine 1/2 cup sugar, 1/2 tsp. salt, - 3 Tbsp. cornstarch with 2-1/2 cups milk. Cook over low heat until thickened, stirring continually. Cool before adding 3 beaten egg yolks. Stir well and continue cooking over low heat for 5 minutes. Add 1 Tbsp, butter and 1) tsp. vanilla and 1/2 Pies cup cocoanut (add more cocoanut if desired). Stir to mix well. Pour into baked pie shell. Top with meringue made with 3 egg whites and 1/4 tsp. cream of tartar beaten well until whites are stiff. Gradually add 6 Tbsp. sugar, beating after each addition. Spread over pie and sprinkle more cocoanut over meringue. Bake at 325 degrees for 15 minutes, or until browned. Cool before serving. Mrs. Robert Williams COCOANUT PIE (NEVER FAILS) 1 stick butter 2 cups sugar 3/4 cup buttermilk 1 can Angel Flake Cocoanut 5 eggs 1 tsp. vanilla Mix butter, eggs in bowl, beat with fork. Add sugar and stir. Add buttermilk and vanilla. Mix well. Add cocoanut and pour in 2 - 8" unbaked pie shells. Bake in 350 degree oven for 45 or 50 minutes. Mrs. Norman Highfill EGG CUSTARD PIE Bring to a boil 2 cups milk and let it cool. Then add: 3 eggs 1/2 cup sugar vanilla or any flavoring Mix all together and bake in unbaked pie shell 325-350 degrees for about 1] hour. Mrs. Lewis R. Hill OLD FASHIONED EGG CUSTARD PIE 2 eggs 1/4 cup sugar plus 2 Tbsp. 1 tsp. vanilla 1-1/2 cups milk scalded 1 - 9" pastry shell, unbaked Nutmeg