Mother Ebert's Angel Pie
1 c Cold water
3/4 c Sugar
2 1/2 T Cornstarch
Mix above ingredients and cook until thick; cool, beat 3 egg whites until
stiff and fold two together.
Pour into baked pie shell, top with whipped
cream.
One of Grandma's recipes we all enjoyed.
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Watergate Pie
1 c Flour
1 Cube soft margarine
1 1/2 c Chopped walnuts
8 oz Softened cream cheese
1 c Powdered sugar
16 oz Container Cool Whip
2 sm Pkgs. instant pistachio
Pudding
Or any flavor desired
There are 4 layers to this recipe.
Use an 8 x 12 inch baking dish.
1st Layer:
Mix together the following ingredients:
1 cup flour, 1 cube soft margarine and 1 cup walnuts.
Press in bottom of dish to make crust.
Bake at 350 degrees for 15 minutes. Cool completely.
2nd Layer:
Cream cheese, powdered sugar and 1 cup Cool Whip.
Mix together and spread over the crust.
3rd Layer:
Mix pistachio instant pudding mix with 3 cups of milk and spread over 2nd layer.
4th Layer:
Spread remaining Cool Whip on top and
sprinkle with fine chopped nuts. 12 servings.
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9 Minute Fresh Fruit Pie
INGREDIENTS:
1 (9 inch) prepared graham cracker crust
1 cup white sugar
5 tablespoons cornstarch
1/8 teaspoon salt
1 1/2 cups cold water
1 apple, cored and diced with peel
1 banana, diced
1 (15 ounce) can pineapple tidbits, drained
1/4 cup chopped pecans
1/2 teaspoon red food coloring
1/2 teaspoon fruit preserver
1 1/2 cups nondairy whipped topping
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DIRECTIONS:
In a medium saucepan combine sugar, cornstarch and salt. Pour the water into the cornstarch
mixture and stir together over medium heat until it starts to boil.
Continue stirring for about one minute; mixture should be thick and clear in color. Remove from heat and set aside to cool.
Mix together the apple, banana, pineapple and pecans in a medium bowl. Combine fruit with
cooked mixture, adding food coloring and fruit preserver; pour into graham cracker crust.
Cover and refrigerate for about an hour. Serve with whipped topping; garnish with chopped pecans if desired.
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Acorn Pie
Ingredients
3 egg whites, beaten stiff
1 tsp baking powder
1 cup sugar
1 tsp vanilla
20 soda crackers
1 (coarsley broken)
1/2 cup pecans, chopped
Directions
Beat egg whites until stiff; add baking powder and beat more. Add
sugar and vanilla; beat again. Fold in crackers and pecans. Put in
buttered pie plate and bake at 300 degrees for 30 minutes. Let cool
and top with Cool Whip and chopped pecans.
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Agnes's Mocha Velvet Pie
8 inch baked pie shell
Filling:
1/2 cup butter
3/4 cup sugar
1 ounce unsweetened chocolate, melted
1 teaspoon vanilla
1 1/2 tablespoons instant coffee
2 eggs
1/2 cup cream, for whipping
Prepare 8-inch pastry shell. Cream butter in medium-size bowl and gradually add sugar,creaming well after each addition.
Cool melted chocolate; blend into butter-sugar mixture with instant coffee
and vanilla. Add eggs, one at a time, beating VERY WELL after each addition. (Use an electric
beater or mixer, for you'll need to beat in each egg 5 minutes to make mixture creamy, thick, and fluffy.)
Turn into baked pastry shell; chill 1 - 2 hours.
Just before serving, whip cream and garnish pie.
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