From Blended Blessings: Heavenly Carolina Cuisine, published by First Presbyterian Church in Salisbury, which is being reprinted and will again be available in time for holiday gift-giving.
Brandy Pecan Pie
3 eggs
1 cup sugar
½ teaspoon salt
2 Tablespoons butter, melted
½ cup dark corn syrup
½ cup whipping cream
¼ cup brandy
1 teaspoon vanilla
1 cup pecans
1 9-inch unbaked pie crust
Preheat oven to 375°. Beat eggs, sugar, salt, butter, corn syrup and cream. Stir in brandy, vanilla and pecans. Pour into pie crust. Bake 40 to 50 minutes until set. Cool.
Coconut Pineapple Pie
¼ cup butter or margarine, softened
1½ cups sugar
1 Tablespoon cornmeal
4 eggs
1 8¼-ounce can crushed pineapple
1 3½-ounce can flaked coconut
1 9- to 10-inch unbaked pie crust
Preheat oven to 450°. Mix butter, sugar and cornmeal. Add eggs, one at a time, mixing well after each addition. Add pineapple and coconut; mix well. Spoon into pie crust. Bake for 10 minutes. Reduce heat to 325° and bake 30 to 40 minutes more, until center is firm.
Swedish Rhubarb Pie
4 to 6 rhubarb stalks, peeled and cut into 2-inch slices
¾ cup, plus 2 Tablespoons sugar
1 Tablespoon cornstarch
1½ cups flour
4 Tablespoons butter
Vanilla ice cream
Place rhubarb in buttered pie pan. Sprinkle with ¾ cup sugar. In a bowl, mix cornstarch, flour and remaining sugar; cut in butter until crumbly. Sprinkle mixture over rhubarb. Bake at 375° for 20 to 25 minutes. Serve with ice cream.
From Cooking with Love and Memories, published by Christ Episcopal Church in Cleveland.
Deluxe Strawberry Pie
4 heaping cups strawberries
½ teaspoon baking powder
1 cup sugar
3 teaspoons cornstarch
Prepare pie shell; bake and cool. Put two cups of raw strawberries in shell. Mash the other two cups of berries slightly and add sugar, cornstarch and baking powder (red cake coloring can be added, if desired). Mix well and bring mixture to a boil in a heavy saucepan over medium heat. Cool slowly, stirring about 10 minutes or until thickened. Cool. Spoon over raw berries and refrigerate for several hours. Top with whipped cream.
Chocolate Fudge Pie
½ stick butter
1½ cups sugar
3 Tablespoons cocoa
2 beaten eggs
½ cup Carnation milk (do not substitute)
1 teaspoon vanilla
½ cup pecans, chopped
Melt butter. Mix together sugar and cocoa; mix with butter. Add other ingredients and pour into unbaked pie shell. Bake at 350° for 20 to 25 minutes.
