In a large mixer bowl, beat cheese until fluffy. Beat in milk until smooth. Stir in lemon and vanilla. Pour into crust and chill 3 hours, or until set. Serve topped with cherry pie filling.

My mother’s notes say “filling should be doubled for a party.” Maybe she bought a deep-dish crust?

1 C sugar
1/2 C flour, less 2 T
2 eggs, beaten
1 stick butter
1 t vanilla
1 C semi-sweet chocolate chips
3/4 C pecans
1 unbaked 9-inch deep dish pie crust (regular crust should work fine)

Mix sugar, flour, eggs, butter, and vanilla. Stir in chocolate chips and pecans and spoon into pie shell. Bake at 350 degrees for 30 to 35 minutes or until done.

Mix 6 oz chocolate chips, 1/2 C coconut, and 1/2 C chopped pecans. Put in a ziploc and label “chocolate packet.”

Provide instructions:
Add dry ingredients to 1/4 C melted butter. Add 2 beaten eggs. Stir until moistened. Blend in chocolate packet. Spoon into a 9-inch pie crust and bake for 35-40 minutes at 350 F.

In medium saucepan, combine cranberries, orange juice, and honey. Cook, uncovered, over low heat for 15 minutes. Remove from heat and cool. Puree in blender, then return to saucepan. In a small bowl, stir together the cornstarch and water. Stir this into the cranberry mixture. Bring to a boil and cook, stirring, until thickened. Stir in orange extract and remove from heat. When cool, pour into pie shell.

Prepare pecan topping and spoon evenly over top of pie. Bake at 350 F for 20 minutes, or until top is bubbly. Cool on wire rack. Serve at room temperature or chilled.

Pecan Topping

1/3 C honey
3 T butter
1-3/4 C pecan halves
In a medium saucepan, combine honey and butter. Cook and stir for two minutes, until smooth. Stir in pecan halves.

8 oz package of cream cheese, softened
1 can sweetened condensed milk
1/3 C lemon juice
1/2 C sour cream
Graham cracker crust or oreo cookie crust

In medium bowl, beat the cream cheese until fluffy. Fold in the sweetened condensed milk. Stir in the lemon juice and sour cream and blend well. Place in refrigerator for 20 minutes. Remove and fill pie crust. Refrigerate for another two hours before serving.

Filling
1 pound whole seedless grapes
3/4 C sugar
1/2 C ground pecans
2 egg whites, stiffly beaten
Grated rind of 1 small lemon

Work flour, butter, rum, sugar, and egg yolk together with fingers, then divide in two parts. Chill slightly. Press half of dough into pyrex pie dish. Combine filling ingredients and place in unbaked shell. Form lattice top by rolling bits of remaining dough between palms, working strips in criss-cross design. Bake at 350 degrees until brown, about 45 minutes.

Crust: 1 1/4 c. crushed oreo type cookies(about 20 cookies)
scant 1/3 c. melted butter or margarine

Mix ingredients together and pat into a 9 inch pie pan covering
bottom and sides. Chill

Filling: 28 large marshmallows
2/3 cup milk
1/4 c. green creme de menthe
2 T creme de cocoa
1/2 pint(1 cup) whipping cream, whipped

Scald milk over direct heat in top section of double boiler.
Remove from heat and add marshmallows. Place over simmering water
and stir till marshmallows are melted. Add creme de menthe and creme
de cocoa. Cool. Fold in whipped cream and pile into crust. Freeze.

Let sit in refrigerator for a while before serving.

That is it. If you have 1 1/2 c. crumbs, that is ok as it doesn’t make a very
thick crust when you’re covering all of a pie pan. If you happen to do this in
8 inch square pans and only cover the bottom, this recipe makes 2 pans.

It is quite a refreshing tasting dessert.

l 9 inch pie shell and top crust

Combine filling ingredients toss with fork to mix well. Pour into pie shell; adjust top crust and flute edge. Bake at 400 for 40 minutes, or till done.

The copy he gave me had been stamped with a rubber stamp with the information below. I find the lack of a telephone area code charming — he probably didn’t think it would become internationally famous.

Once you make this pie, you’ll want to share it with your friends and make it famous. Then you should travel to a tiny corner of Nova Scotia for a taste of the original at Fougere’s, and tell the chef I sent you.

Fougere’s Restaurant
G. Ferrara
PO Box 1920, 91 Water Street
Pictou, NS BOK 1H0
Tel: 485-1575 Fax: 485-2575

Makes two pies

Scald 4C milk in a large pan.
Add 1/2 C butter and stir until melted.

Combine in a large bowl:
3 C brown sugar
3/4 C flour
2 T cornstarch
1 t salt

Slowly blend in:
1 C cold milk
6 egg yolks

Mix well, then add the mixture to the milk and butter on the stove. Stir constantly over medium-high heat until it comes to a boil and thickens. Simmer 2-3 minutes. Add 1 T vanilla.

Pour into a baked pie shell (if you have a food processor, I recommend “Pie Crust a la Mac”) and top with meringue made from the 6 egg whites.

For the meringue: In a chilled bowl, beat the egg whites until they are foamy. Slowly add about 6 T sugar, beating until they form stiff peaks. Spread the meringue over the pie with a spatula and bake for 5-7 minutes at 375 F.

4 eggs
1 can sweetened condensed milk
1/3 C lime juice

Beat yolks of 4 eggs and white of one until thick. Add milk and beat again. Add lime juice and beat until thick. Beat the 3 remaining egg whites until dry and fold in the mixture. Pour into a baked pie shell and cook about 15 minutes in a slow oven until set.

14-oz can sweetened condensed milk
5 oz Key lime juice
8 oz whipped topping, thawed
9-inch graham cracker pie crust

Mix condensed milk and lime juice thoroughly. Gently fold in whipped topping. Spoon into crust.

Cover and freeze until ready to serve, 2-1/2 hours in a very cold deep freezer or 4 hours in a regular freezer.

About 2 lbs of hamburger
A lot of raisins
About as many apples, chopped, as the raisins
About half as many currants as raisins
Some cinnamon, ginger, nutmeg, and salt
Citron (candied cherries, lemon peel, etc.)
Brown sugar
Brandy or whiskey

Fry out the hamburg until brown with the raisins and currants. Mix in the rest of the ingredients, put into a pie shell with a top, and bake it.

1/2 C raisins
4 medium apples
1/3 C apple juice
1 orange
3/4 C brown sugar
1/2 t cinnamon (or more, to taste)
1/2 t cloves (0r more, to taste)
1 unbaked pie crust, with enough dough to form a lattice

Put the raisins in a food processor and process until finely chopped. Peel and core the apples and cut into chunks. Add them to the raisins and pulse a few times to chop them. Scrub and zest the orange, then juice it.

In a small saucepan with a lid, put the apples, raisins, apple juice, orange juice, and orange zest. Simmer, covered, until the apples are soft. Stir in the remaining ingredients.

Pour the hot filling into the piecrust and make a lattice on the top. You can make the filling ahead of time, but be sure to reheat it before putting it into the crust. Bake for 25-30 minutes at 450 F.

For an easy piecrust recipe, and instructions for making a lattice top, see my recipe for Pie Crust a la Mac.

Beat the cream cheese until soft. Blend in the sweetened condensed milk until smooth, then add the key lime juice. Stir this mixture into the cream cheese and fold in the whipped topping. Pour into pie crust and chill for several hours.

If you have a freezer, you can leave out the cream cheese and make the E-Z Freezer version of Key Lime Pie. I do not have a freezer, but the temperature here in North Carolina has been in the 20′s lately, so I could probably just make it and put it out in the cockpit!

I’m impressed by the fact that we have a recipe from that generation, since I have only one recipe from one of my grandmothers, and absolutely no idea what my great-grandmothers cooked.

Crust

14 double graham crackers, rolled
1/4 C melted butter

Mix graham cracker crumbs with melted butter and pat into sides and bottom of nine-inch pie pan. Bake five minutes at 325 F. Cool.

Filling

3 packages of cream cheese (small)
2 egg yolks
2 stiffly beaten egg whites
1/2 C sugar
1 t vanilla

Mix cream cheese with egg yolks. Add egg whites, sugar and vanilla and beat until smooth. Pour into pie shell and bake 15 minutes at 325 F. Remove from oven and let cool for five minutes.

Topping

1 pint sour cream
1/4 C T sugar
2 t vanilla

Combine topping ingredients and cover pie. Bake five minutes at 325 F. Cool and store in refrigerator for 24 hours.