Bebe's Pecan Pie

3 eggs
1 cup sugar
1 cup white Karo
2 tbl flour (level)
1 stick butter (melted)
1 tsp vanilla
1 1/2 cups chopped pecans

Mix and pour into unbaked deep dish pie crust. Bake at 325 for 75 minutes.

Peanut Butter Pie

8 oz cream cheese
1 1/2 cups powdered sugar
2 tablespoons milk

Mix above ingredients, then add

1 teaspoon vanilla
1 cup crunchy peanut butter
8 oz Cool Whip

Pour into graham cracker crust

Pink Lemonade Pie

1 can eagle brand milk
1 regular container cool whip
1 small can frozen lemonade


Mix together and pour into graham cracker crust

Lemon Ice Box Pie

1 can eagle brand milk
2 egg yolks
1/2 c. Lemon juice
1/2 tsp. vanilla

Stir together and pour into graham cracker crust. Beat egg whites to make meringue.

French Raisin Pie

3 eggs
1 1/2 c sugar
1 stick butter
2 tablespoons vinegar
1/2 c pecans
2/3 c. Raisins
1/2 tsp. cinnamon
1/2 tsp. allspice
1/2 tsp. cloves
1/2 tsp. vanilla

Mix together and pour into unbaked pie shell. Bake at 350 until done (about an hour)

Toll House Pie

2 eggs
1/2 c. All-purpose flour
1/2 c. Sugar
1/2 c. Brown sugar
1 c. Butter melted and cooled
1 (6 0z.) Pkg. chocolate chips
1 c shopped walnuts (or pecans)

Beat eggs until foamy. Add flour, sugar and brown sugar. Beat until well blended. Blend in melted butter. Stir in chips and nuts. Pour into unbaked pie shell and bake at 325 for 1 hour. Delicious with cool whip or ice cream.

This pie can be frozen.

Derby Pie

4 eggs, slightly beaten
2 c. Sugar
2 sticks melted butter
2 tsp. vanilla
2 c melted chocolate chips

Mix all ingredients until well blended.
Stir in 1 c. Flour and pour into unbaked crust.
Bake at 350 for 30 minutes.

Nutty Fudge Pie

1 1/2 c sugar
3/4 c butter, melted
3/4 c all purpose flour
3/4 c chopped pecans
3 eggs
6 T. Cocoa
1 1/2 tsp. vanilla

Ice cream, caramel and pecans to serve
Combine sugar, butter, flour, pecans, eggs, cocoa and vanilla until well blended. Pour batter into a greased 9-inch microwave-safe pie plate.
Microwave on medium power 20 minutes or until almost set in center. Serve warm with ice cream, caramel and pecans.

Chocolate Eclair Pie

Place a layer of graham crackers in bottom of dish.

Mix 2 small boxes of vanilla instant pudding with 3 cups of milk. Mix until runny and put an 8 oz. Tub of cool whip in and mix until it starts to get stiff (about 3 minutes).

Put a layer of pudding over crackers.

Repeat with crackers and pudding two more times.

Melt a 16 oz tub of chocolate frosting for one minute and then pour over top layer of crackers. Refrigerate.

Best if made the day before you plan to serve.

Pecan Pie

3 eggs beaten
1 c. white Karo syrup
1 c. sugar
1 c. pecans
1/4 c. butter, melted
salt
1 tsp. vanilla

Combine all ingredients and mix well with spoon. Pour into unbaked pie crust.

Bake at 400 for 10 minutes - Turn down oven to 300 and bake for 40 minutes.

This is the recipe they used at Dyersburg High School when Mrs. Bea McCulloch was cooking.

Chocolate Chess Pie

1 1/2 c. sugar
3 T cocoa
2 eggs

Blend well.

Add: 1 small can pet milk
1 stick melted butter

Pour into unbaked crust. Bake at 350 for 30-35 minutes.

NOTE: doubled recipe makes 3 pies. Can be frozen.

Chocolate Pie

1 1/3 c. sugar
1/3 c. flour
1/4 c. cocoa
1 2/3 c. milk
3 eggs separated
2 tsp. butter
1 tsp. vanilla
Combine sugar, flour, cocoa and milk in saucepan. Cook over medium heat until very thick. Stir almost continuously to prevent sticking and remove lumps. When mixture is as thick as pie should be, remove from heat and pour a little of the chocolate mixture into the egg yolks. Mix well and pour back into the chocolate mixture. Add butter and vanilla and cook to a boil. Pour into a baked pie shell. Cover with meringue and bake until golden brown.
NOTE: To make a great coconut pie, leave out the cocoa and cook as usual. Add 1 cup coconut after you add the eggs to the mixture.

Meringue
3 egg whites
1/2 tsp. cream of tartar
6 T. sugar
vanilla flavoring

Beat egg whites with cream of tartar until very stiff. Add sugar 1 tablespoon at a time. Add just a dab of vanilla flavoring when meringue is stiff enough.
NOTE: The pie won't weep as bad if you make sure the meringue is sealed all around the edges of the crust.

Pie Crust

1/2 c. Crisco shortening
1/4 c. boiling water
1 1/2 c. flour

Combine Crisco and boiling water, stirring until melted. Add flour and stir until all combined. Divide in half and roll out. Makes 2 crusts. Bake at 425 until lightly browned.