Category: Pies Puddings & Custards

1 ½ cups sugar

¼ cup cornstarch

¼ tsp. Salt

½ cup fresh lemon juice

3 egg yolks, beaten

2 tbsp. Butter or margarine

1 ½ cups boiling water

1 large can crushed pineapple, undrained

1 baked 9” pie shell

Meringue

Mix sugar, cornstarch and salt together in saucepan.  Gradually blend in lemon and pineapple juices, using a wire whisk.  Blend in egg yolks and add butter (cut into small pieces).  Stir in boiling water.  Cook over medium heat, stirring constantly, until mixture reaches a full boil.  Reduce heat and boil 1 minute longer.  Fold crushed pineapple into hot cooked mixture.  Pour into cooked pie shell and top with meringue, sealing edges to crust.  Bake at 350 degrees for 12 to 15 minutes, until golden brown.  Cool for at least 2 hours before cutting.

1 Graham Cracker Crust

1 small can frozen pink lemonade, thawed

1 can Eagle Brand milk

Large Cool Whip

Mix Eagle Brand milk and pink lemonade.  Fold in Cool Whip, reserving enough to top the pie with.  Pour into crust.  Top with remaining Cool Whip.  Refrigerate.

Mother gave me this one. You can also make it a chocolate pie by substituting a large package of instant chocolate pudding and 1 ½ cans (from the Eagle Brand) of water instead of the pink lemonade.

1 stick margarine or butter

½ cup flour

½ cup sugar

½ cup milk

1 tsp. baking powder

1 qt. Frozen peaches or 1 can of your favorite fruit pie filling

Melt margarine in baking pan.  Make a batter of flour, sugar, baking powder and milk.  Pour batter in baking pan on top of melted margarine.  Pour peaches or pie filling on top of that.  Sprinkle a little additional sugar over it.  Bake at 350 degrees for 45 minutes.

Another one of Mama-T’s recipes.

1 lb. Fresh plums, pitted and quartered

1 cup sugar

1 cup heavy cream

1 egg white

2 Tbsp. sugar

¼ tsp. vanilla

1 cup dairy sour cream

Put plums in a sauce pan and sprinkle the cup of sugar over them.  Let stand until sugar dissolves and juices form.  Bring to a boil and simmer until tender, about 8 to 10 minutes.  Pureee in blender.  Cool and chill.  Combine heavy cream, egg white, 2 Tbsp. sugar and vanilla in mixing bowl and beat until stiff.  Fold in sour cream and plum puree.  Pour into freezer safe container (can use ice cube trays).  Freeze until firm.  Garnish with whipped cream, if desired.

Iola Michael gave me this recipe when we lived in California.

10 oz. Pkg. Frozen sliced strawberries, thawed

2 pkgs. Strawberry jello (3 oz. Size)

2 cups boiling water

Strawberry juice and cold water to make 1 cup liquid

1 cup whipping cream

Drain strawberries and save juice.  Add cold water to juice to make 1 cup liquid.  Dissovle jello in boiling water; add strawberry juice/water mixture.  Chill until it begins to set.  Beat the partially set gelatin until foamy.  Whip cream until stiff and fold into gelatin mixture.  Fold in drained strawberries.  Chill until set.

1 ½ cups Graham Cracker Crumbs

3 Tbsp. sugar

¼ cup butter or margarine, melted

1 package (6.5 oz.) lemon fluff frosting mix

1 pkg. (8 oz.) Cream Cheese, softened

1 ½ cups Sour Cream

Fresh strawberries

Heat oven to 350 degrees.  Mix graham cracker crumbs, sugar and butter.  Reserve 1/3 cup of this mixture and press the rest into an 8-inch square baking pan.  Prepare frosting mix as directed on package.  Blend cream cheese and sour cream in large mixer bowl.  Gradually beat in frosting.  Pour mixture into graham cracker crust and sprinkle with remaining 1/3 cup of graham cracker mixture.  Bake for 35 minutes.  Cool slightly, then chill for 1 to 2 hours.  Cut strawberries in half lengthwise and place on top of cheesecake.  Serve with whipped cream.

2 pints (4 cups) fresh strawberries

9” baked pastry shell

1 cup sugar

3 Tbsp. cornstarch

¼ tsp. salt

½ cup water

1 Tbsp. lemon juice

½ cup heavy cream

1 Tbsp. sugar

½ tsp. vanilla

Wash and hull strawberries and slice half of them into the baked pastry shell.  Combine sugar, cornstarch and salt in large heavy saucepan; stir in water and lemon juice; add remaining strawberries and mash berries slightly.  Cook, stirring constantly, until mixture thickens and boils 1 minute.  Remove from heat and cool slightly.  Pour over sliced berries in pastry shell.  Put in refrigerator and chill completely.  Before serving, Beat whipping cream with 1 Tbsp. sugar and vanilla until stiff.  Spoon in puffs around edge of pie.

3 cups sweet potatoes

3 cups milk

3 Tbsp. butter

1 cup sugar

1 tsp. salt

1 tsp. nutmeg

2 tsp. cinnamon

3 eggs

Peel and cut sweet potatoes across the grain.  Boil in a small amount of water until tender.  Drain.  Add butter and salt, and mash thoroughly.  Add sugar and spices; blend well.  Add eggs and beat thoroughly.  Heat milk until hot and add it to sweet potato mixture.  Mix well.  Sear 2 pastry shells by placing them in 450 degree oven for about 8 minutes.  Pour pie mixture into seared pastry shells and bake in 450 degree oven until pie crust is light brown.  Lower temperature and bake pie sets.

This was Mama’s recipe.  For those of you too young to remember, Mama was Mama-T’s mother.

1 ¼ cups finely crush Vanilla Wafers (about 34 large)

1 Tbsp. sugar

½ stick (4 Tbsp.) butter or margarine, melted

Mix vanilla wafer crumbs and sugar.  Stir in melted butter or margarine and mix well.  Press firmly into 9” pie pan.  Bake in moderate oven (375 degrees) for about 7 minutes and cool before filling.