Heavenly Pie

Heavenly Pie (from Merle's kitchen)

1 1/2 c. sugar
1/4 tsp. cream of tartar
4 egg whites
4 egg yolks
3 Tbsp. lemon juice (fresh)
1 T. lemon zest
1/8 tsp. salt
1 pint heavy cream
3 Tbsp. coconut (optional)

For Crust:

Sift sugar with cream of tartar. Separate eggs then beat whites until stiff, not dry, peaks form. Slowly add sugar while mixing. When mixture is stiff & glossy spread into a well greased 9" pie pan.

Bake meringue crust at 275° for 1 hour or until very light brown. Let cool completely.

For filling: 

Beat 4 egg yolks slightly. In a double boiler, stir in 1/2 c. sugar, 3 Tbsp lemon juice, 1 Tbsp. grated lemon rind & 1/8 tsp salt. Cook until thick (approximately 8-10 minutes).  Let cool. When almost cool, whip 1 cup of whipping cream to fold into lemon mixture. Add mixture to the cooled pie shell. Refrigerate for at lest 12 hours.

Shaker Lemon Pie

2 large lemons
2 c. sugar
4 eggs, well beaten

Slice lemons aas thin as paper, rind and all. Combine with sugar; mix well. Let stand 2 hours or longer, preferably blending occasionally. Add beaten eggs to lemon mixture; mix well. Tuirn into 9 inch pie shell, arranging lemon slices evenly. Cover witih top crust. Cut several slits near center. Bake at 450 for 15 minutes, reduce heat to 375 and bake for abt 20 minutes or until silver knife inserted near edge of pie comes out clean. Cool before serving.
From recipe in The Shaker Cook Book by Caroline B. Percy

Fresh Strawberry Pie

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1c sugar pinch of salt
3T cornstarch
red food coloring (opt)
1c water
1T lemon juice
4c berries (crushed)
1T butter
1-2c berries (whole or sliced)
whipping cream
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In a saucepan, combine sugar, salt, cornstarch. Add 1c water & 4c crushed
berries. Cook, stir until mixture boils, thickens and clears. Add red
food coloring and remove from heat. Drop in 1T lemon juice, 1T butter.
Stir and chill. Just before serving cut fresh berries up and put into
pie shell. Cover with chilled filling and top with whipped cream.
Variation: Peach - use crushed 1/4 peach in cooked filling, yellow food
coloring, and 1/2t almond flavoring along with lemon juice and butter.
Prepare the same way.

Hershey Bar Pie

Hershey Bar Pie
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1 milk chocolate bar (8oz) broken into pieces
1c heavy cream whipped
1/3c milk
18 large marshmellows
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Melt chocolate bar pieces with milk in marshmallow in top of double
boiler. Stir until melted. Cool completely. Whip cream till stiff; care-
fully fold into chocolate mixture. Spoon into prepared pie crust.

Soda Cracker Pie

Combine:

12 crushed saltines
1 t. baking powder
1 c. chopped walnuts or pecans


Whip 3 egg whites, till stiff, gradually add 1 c. sugar and 1 t. vanilla.

Fold egg mixture into cracker mixture. Pour into greased 9” pie tin. Bake 30 minutes at 350. Let cool 2 hours.

Cover with ½ pt. Whipped cream sweetened with sugar and vanilla. (Can also add strawberries or raspberries to cream.)

Let stand 6 – 8 hours in refrigerator before serving.

Note: This will puff up during cooking and then settle as it cools.

Nutty Pumpkin Pie

In a bowl stir together 2/3 c. pumpkin seeds, roughly chopped; 1/3 c. brown sugar; 2 oz. heavy cream; and 1 oz melted butter. Spread on top of baked pie and broil for 3 to 5 min. til the top is bubbling. Cool; serve.

Coconut Cream Pie (Nene’s Variation)

Vanilla Cream Pie (for variations, see noted at end)

10-inch pie *                                     (amounts for two pies)
10 inch baked pie shell
¾ cup sugar ………………….         (1 ½ c.)
¼ cup +  3 T. cornstarch ……….     (3/4 c. mounded about 1 T. more)
1 tsp. salt ………………………       (2 tsp.)
4 cups milk (use whole or 2 %) …   (8 c.)
5 egg yolks ………………………..  (10 yolks)
3 Tbsp. butter softened ………        (6 Tbsp.)
1 Tbsp. plus 2 tsp. vanilla…             (3 T. (or so)

Bake pie shell. Stir together sugar, cornstarch and salt in saucepan. Blend milk and egg yolks; gradually stir into sugar mixture, stirring to get lumps out as you slowly pour into sugar.  Cook over medium heat until thickened and then boil for one minute. (it's a very slow boil)  Remove from heat and blend in butter and vanilla. Immediately pour into baked pie shell; press plastic wrap (I used wax paper or parchment paper) onto filling. Chill pies thoroughly, at least 2 hours. If desired, serve pie with sweetened whipped Cream.

Variations:

Coconut Cream Pie: Make vanilla pie filling except – decrease vanilla to 2 tsp. (4 tsp.)  and stir in 1 c., or more to taste, flaked coconut (2 c.). Sprinkle coconut on top of whipped cream to garnish (and add flavor, of course).

Chocolate Cream Pie: Make vanilla filling except – increase sugar to 1 ½ cups (3 c.) and cornstarch to 1/3 c. (2/3 c.). Omit butter and stir in 2 oz. melted unsweetened chocolate with the vanilla.

Banana Cream Pie: 2 Ripe bananas (4). Peel and slice bananas, arrange layer of banana slices about 1/2" deep in baked pie shell. Pour in cooled filling. Chill thoroughly. Top with sweetened whipped cream.

If you have too much filling then put it in bowl and eat it ☺


Brony’s Pie Crust

2 c. flour
1 tsp. salt
2 tsp. sugar
2/3 c. shortening including at least 2 Tbsp. butter  (Clancy uses all butter)
5 – 7 Tbsp. water


Combine flour, salt, and sugar in large mixing bowl. With pastry cutter or fork, cut shortening/butter into flour mixture until it is all fine meal texture. Stir in water. Form 2 balls. Roll into desired size. Note: Originally, this had no sugar or butter.  The less you work the dough, the flakier this will be.

Pumpkin Pie

1 1/2 c. sugar
1 t. salt
2 t. cinnamon
1 t. ground ginger
1 t. ground cloves
4 large eggs
1 Large can Libby pumpkin (Small is15 oz)
2 cans evaporated milk
2 unbaked pie shell deep dish (4 c. volume)

Mix sugar, salt, cinnamon, ginger, and cloves in small bowl. Beat eggs in large bowl, stir in pumpkin, sugar & spice mixture then gradually stir in evaporated milk. Bake in preheated oven 425 for 15 min. Reduce temperature to 350 and bake 40–50 minutes more or till knife in center comes out clean.

To use fresh pumpkin reduce evaporated milk by 1/2 c.

Brony’s Pie Crust

2 c. flour
2/3 c. shortening including at least 2 Tbsp. butter

• (Note: Clancy uses ALL butter which makes it crisp up so nicely when doing a pre-baked shell...and taste SO yummy!)

1 tsp. salt
2 tsp. sugar
5 – 7 Tbsp. water

Combine flour, salt, and sugar in large mixing bowl. With pastry cutter or fork, cut shortening/butter into flour mixture until it is all fine meal texture. Stir in water. Form 2 balls. Roll into desired size. Note: Originally, this had no sugar or butter.

Brony’s Pie Crust

2 c. flour
2/3 c. shortening including at least 2 Tbsp. butter (Clancy uses all butter)
1 tsp. salt
2 tsp. sugar
5 – 7 Tbsp. water


Combine flour, salt, and sugar in large mixing bowl. With pastry cutter or fork, cut shortening/butter into flour mixture until it is all fine meal texture. Stir in water. Form 2 balls. Roll into desired size. Note: Originally, this had no sugar or butter.

Pecan Pie

Frances Rae Stephens James


4 eggs (slightly beaten)
1 tsp. vanilla
1 c. sugar
1 ¾ c. pecan halves
1 c. dark Karo syrup
Pinch of salt
4 T. melted butter  (no substitute will do)
1 (9”) unbaked pastry shell


Beat eggs slightly. Mix in other ingredients thoroughly (except butter, if you want to do our delicious mistake).  Pour into unbaked pie shell. Bake in 450° oven for 5 minutes. Reduce heat to 350° and when light brown (for approximately 15 minutes), lower oven to 300° baking pie about 40 minutes or until center is firm.

Our delicious mistake that we now do on purpose...

• 450° for 5 mins
• 350° for 10 mins and then push down pecans and re-coat them with filling.  (aka stir)
  (Clancy actually adds the butter in at this point and not in with all the other filling)
• Bake for 10-15 more minutes (still on 350) or until light brown then: 
• Reduce to 300° for about 30-40 minutes or until center is firm.

Yeild: 1 pie



Brony’s Pie Crust

2 c. flour
1 tsp. salt
2 tsp. sugar
2/3 c. shortening including at least 2 Tbsp. butter (Clancy uses all butter... 2/3 cup = 1 stick  + 2T)
5 – 7 Tbsp. water


Combine flour, salt, and sugar in large mixing bowl. With pastry cutter or fork, cut shortening/butter into flour mixture until it is all fine meal texture. Stir in water. Form 2 balls. Roll into desired size. Note: Originally, this had no sugar or butter.  And Clancy uses all butter, no shortening.

Yield: 2 pie crusts

Impossibly Easy Pecan Pie

Taste a classic! Get the sweet brown sugar crunch of homemade pecan pie anytime you like. It's impossibly easy.

1 1/2 cups chopped pecans
3/4 cup packed brown sugar
1/2 cup Original Bisquick® mix
1/4 cup butter or margarine, softened
3/4 cup milk
3/4 cup light or dark corn syrup
1 1/2 teaspoons vanilla
4 eggs



1. Heat oven to 350ºF. Grease 9-inch pie plate. Sprinkle pecans in pie plate.
2. Beat remaining ingredients with fork until blended. Pour into pie plate.
3. Bake 45 to 50 minutes or until golden brown and knife inserted in center comes out clean. Let stand 5 minutes before cutting. Refrigerate any remaining pie.

Impossible Coconut Pie

1/2 cup Original Bisquick® mix
2 cups milk
1 cup flaked or shredded coconut
3/4 cup sugar
1/4 cup butter or margarine
1 1/2 teaspoons vanilla
4 eggs


Heat oven to 350ºF. Grease 9-inch pie plate.
Stir all ingredients until blended. Pour into pie plate.
Bake 50 to 55 minutes or until golden brown and knife inserted in the center comes out clean. Cover and refrigerate any remaining pie.

Basic Impossible Pie

2 c. milk
¾ c. sugar
½ c. Bisquick
¼ c. butter
4 eggs
1 ½ t. vanilla

Grease pie plate. Blend all ingredients on high for 15 seconds. Pour into plate. Bake til brown- knife in center comes out clean.

350 for 50-55 minutes

Apple Pie Filling

(Sylvia Machen)


½ bushel apples, cored, peeled, sliced
8 c. sugar
½ c. lemon juice
½ cube butter
1 T. salt
4 c. water
1 T apple pie spice (can use T. cinnamon add allspice and cumin)
½ box corn starch mixed w/ 2 c. cold water.

Use hard variety of apples.

Bring to a boil all but cornstarch. After boiling, add cornstarch. Bring to a boil. Bottle in clean hot jars. Should seal on their own.