Chocolate Meringue Pie

This is a recipe I’ve had for almost forty years. It is the quintessential, absolutely perfect combination of chocolately deliciousness. I first got this recipe back in 1969 shortly after RT and I were married. The recipe came from his mother, Lillian, and I asked her for the recipe after tasting the pie for the first time after that Thanksgiving dinner many many years ago. It is my absolute top favorite pie. Give it a try.

Chocolate Meringue Pie

1 cup sugar

2 Tablespoons cornstarch

2 Tablespoons flour

4 Tablespoons cocoa

2 egg yolks (save whites for meringue)

1 1/2 cups milk

1 cooked pie shell

Place dry ingredients, milk and eggs into a small saucepan. Mix well and cook on medium heat until thick, stirring constantly. Pour into a cooked pie shell. Cool.

Meringue: Beat the two egg whies until stiff. Fold in 1/4 cup sugar and mix until dissolved. Spread the meringue on top of the cooled pie. Pop into a 350 oven for about ten minutes to brown the meringue.

Quick and Easy, Take Your Pick Fruit Cobbler

I first tasted this fruit cobbler just a few years ago. Since then I've kept the ingredients in my pantry for a quick dessert. It's delicious - the almond extract gives it a yummy kick.

QUICK ‘N EASY TAKE-YOUR-PICK COBBLER

Ingredients:

2 cans fruit pie filling (take your pick - cherry, apple, peach - your favorite)
1/2 box yellow cake mix
1 stick butter or margarine
1/2 cup chopped nuts (pecans are good with cherry, but walnuts seem to go better with apple)
1 tsp. almond flavoring

Spray a 9 x 13 cake pan with cooking spray. Spread the pie filling in the pan. Sprinkle the powdered cake mix on top of the pie filling. Melt the stick of butter and pour it on top of the powdered cake mix, using a spoon to spread it over all the cake mix. Sprinkle the nuts on top and dot with the almond flavoring. Bake at 350 degrees for about 30 minutes. (The butter and cake mix combine during baking to make a cobbler type crust). Enjoy!

The Best Southern Pecan Pie

I’ve had this pecan pie recipe for probably 35 years. It is so easy but so good. I’ll be making several of these tomorrow to take to my mother’s and to mother-in-law’s for Thanksgiving.

THE BEST SOUTHERN PECAN PIE

1/2 cup sugar

3 eggs

1 cup light corn syrup

1/4 tsp salt

1/2 tsp vanilla extract

1 cup chopped pecans

one unbaked pie crust

Beat the eggs. Add the other ingredients (except pie crust - duh!) Pour into the unbaked pie shell. Bake 45 minutes at 300 degrees. It is done when the center is firm.

You can add a 1/2 cup of chocolate chips or some flaked coconut for a different twist. However, in my opinion, plain pecan pie is the best.

Carol's Famous Apple Pie

I don’t want to brag, but I’m famous for my apple pies. Well, famous within my family circle, anyway. I have a secret that makes my apple pies better than any others I’ve ever tasted. Not bragging - just stating a fact. Here’s the recipe and the secret:

CAROL’S FAMOUS APPLE PIE

2 unbaked pie crusts

About 3-5 pounds of apples (get a variety of red and golden delicious, granny smith, gala - whatever is on sale. Having a variety is important)

1 cup sugar (more or less depending on your taste)

1/4 cup brown sugar

2 Tablespoons plain flour

1 Tablespoon cornstarch

Apple pie spice - the more, the merrier

a few dabs of butter or margarine

Preheat the oven to 350 degrees

Spray a deep dish pie pan with Pam and spread one of the pie crusts on the bottom. Set aside.

Peel the apples and cut them into very thin slices and place in a large microwave safe bowl. It will be a lot - but it will cook down. Add the sugar, flour, cornstarch and spices to the apples and mix thoroughly. Add about 1/2 cup water and stir again.

Place the bowl in the microwave and microwave on high for about 10-15 minutes, pausing occasionally to stir. Pre-cooking the apples is my secret step. It makes an enormous difference!

Pour the mixture into the prepared pie pan. Dot with butter. The apple mixture should reach the top of the pan.

Place the second pie crust over the top, fold the top crust under the bottom one and crimp the edges with your fingers or with a fork to seal the two crusts together Take a knife and cute a few X’s in the crust so that steam can escape. I have a cute apple cookie cutter, and I like to cut an apple shape out of extra pie crust dough to add to the top of the pie. It gives it a pretty touch.

I usually dot the top with butter and sprinkle a little sugar on top to make it look even prettier, but that’s optional

Bake for 30-40 minutes until golden brown. You will probably want to put a cookie sheet or aluminum foil under the pie pan before baking since the pie tends to bubble over during baking.

Serve the pie warm with a little vanilla ice cream, and you’ll swear you’ve died and gone to heaven.