Pecan Pie

Pecan Pie
Annie MacDonald - London, England

Pecan Pie is my favorite holiday dessert by far! I love it. You
just can't go wrong with all that buttery goo. This is the recipe I
use. It's very simple and always pleases.

Makes about 8 servings

Ingredients
1 Pastry for Single-Crust Pie
3 slightly beaten eggs
1 cup corn syrup
2/3 cup sugar
1/3 cup butter, melted
1 teaspoon vanilla
1 1/4 cups pecan halves

Instructions
1. Prepare and roll out pie crust. Line a 9-inch pie plate with the
pastry. Trim; crimp edges as desired.
2. For filling, combine eggs, corn syrup, sugar, butter, and vanilla.
Mix well with a spoon and stir in pecan halves.
3. Carefully pour the filling into the pie crust.
4. To prevent overbrowning, cover edge of the pie with foil. Bake in a
350 degree oven for 25 minutes. Remove foil. Bake for 20 to 25 minutes
more or till a knife inserted near the center comes out clean. Cool on
a wire rack. Refrigerate within 2 hours.

Nutritional facts
You don't want to know.

Baked Alaska Pie

Lion House Baked Alaska Pie
Heidi Smith - Lehi, UT

Makes 6 to 8 servings.

Ingredients
1 8 inch pie shell
1 qt. peppermint ice cream
2 to 3 Tbsp. chocolate syrup
5 egg white
1 tsp vanilla
1/2 tsp. cream of tartar
2/3 c. sugar

Instructions
Spoon ice cream into pie shell.  Drizzle with chocolate syrup.  Place in freezer until ready to use. 

Heat oven to 500 degrees F.  Beat egg whites, vanilla, and cream of tartar until foamy.  Gradually beat in sugar until mixture is stiff and glossy.  Completely cover ice cream in pie shell with meringue, sealing well to edge of crust and piling high.  (if desired, pie may be frozen up to 24 hrs. at this point)  When ready to serve, bake pie on lowest oven rack for 3 to 5 minutes or until meringue is light brown. 

Serving
Serve immediately.  Or, return to freezer until ready to serve.

Pumpkin Chiffon Pie

Pumpkin Chiffon Pie
Marilyn Meinzer - Cameron Park, CA

This is a real old recipe I got from my grandmother but it is really good!!

Ingredients
3 eggs - separated 1/2 tsp. each of salt, ginger

1 cup sugar Nutmeg, cinnamon

1 1/2 cups pumpkin 1 envelope Knox gelatin

1/2 cup milk 1/2 cup cold water

Cooking Instructions

Beat egg yolks with 1/2 cup sugar - add pumpkin, milk and spices; cook and stir in double boiler until thick. Soak gelatin in cold water until soft, add to cooked mixture, stir until dissolved and then cool. Beat egg whites with 1/2 cup sugar, add to cooked mixture and pour into baked pie shell.

Pumpkin Crisp

Pumpkin Crisp

Lisa Ricketts - Dallas, TX

Serves 8-12 (depending on size of servings)

Ingredients

30 oz of pumpkin (2 small cans or 1 large can)

5 oz evaporated milk (1 small can)

1 2/3 cups sugar

3 eggs

2 teaspoons pumpkin pie spice

1 box yellow cake mix (I use Duncan Hines Moist Deluxe Classic Yellow Cake)

1 stick of butter

2 cups caramelized pecans (see recipe below)

Cooking Instructions

Mix all ingredients except cake mix, butter and pecans. Pour mixture into a 9 x 13 pan.

Sprinkle 1 box dry yellow cake mix on top of mixture, do not stir.

Melt stick of butter and pour over the cake mix.

Sprinkle caramelized pecans over the top.

Bake at 350 for forty five minutes to an hour, until firm in the middle.

Caramelized Pecans:

2 cups chopped pecans

3 tablespoons butter

6 tablespoons sugar

Melt butter in small frying pan over low heat

Add sugar and let the mixture come to a bubble

Add pecans

Cook 2 to 4 minutes, stirring constantly until mixture is caramelized

Spread out on wax paper to cool

Serving

Serve while warm on its own or with vanilla ice cream.