BUTTERSCOTCH PIE

• Recipe copied from Recipezaar
  
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• 1/4 cup real butter
• 1 cup light brown sugar, firmly packed
• 4 tablespoons flour (fresh)
• 2 cups whole milk
• 3 large egg yolks, separate eggs (reserve whites for meringue topping)
• 1/2 teaspoon pure vanilla extract
• 1 pinch salt
• 1 (9 inch) pie crusts, prepared (baked and cooled)
• Meringue SEE RECIPE BELOW

• 3 large egg whites (reserved from pie filling recipe)
• 1/2 teaspoon vanilla
• 1/4 teaspoon cream of tartar
• 6 tablespoons granulated sugar

Directions

1. Preheat oven to 350°.
2. Stir brown sugar and butter in a saucepan until butter melts and sugar dissolves. Cook 2-3 minutes longer on low-medium heat, and then remove from fire.3
3. Beat egg yolks.4
4. In separate large bowl, mix flour with 1/2 of milk, until smooth. Then add beaten egg yolks and salt and mix well. Blend remaining milk with this mixture.5
5. Add flour mixture to saucepan with sugar/butter mixture and cook on low/medium heat until thickened, stirring CONSTANTLY.6
6. Remove from heat and blend in vanilla extract. Stir CONSTANTLY until well blended and slightly warm and then pour into a prepared (baked) 9" pie crust.7
7. Top pie with meringue (recipe to follow).8
8. After meringue is spread on top, Bake at 350° for 12 to 15 minutes, or until meringue is golden. Cool for 10-15 minutes.9
9. MERINGUE: 3 egg whites (reserved from pie filling recipe), 1/2 teaspoons vanilla, 1/4 teaspoons cream of tartar, 6 tablespoons granulated sugar.10
10. With a mixer, beat egg whites with vanilla and cream of tartar until soft peaks form. Gradually add sugar, beating until stiff and glossy peaks form and all sugar is dissolved.11
11. Spread meringue over slightly warm filling, sealing to edge of crust. (Then bake and cool as directed above.).

EMERILS BUTTERMILK PIE

Ingredients

• 1 1/2 cups granulated sugar
• 1 tablespoon flour
• 1 tablespoon grated lemon zest - I omit this
  
• 4 large eggs
• 1 cup buttermilk
• 1 stick butter, melted
• 1 unbaked 10-inch basic pie crust shell

Directions

Preheat the oven to 350 degrees F. In a large mixing bowl, combine the sugar, flour, and lemon zest. Whisk in the eggs, 1at a time. Stir in the buttermilk and melted butter. Pour the buttermilk mixture into the pie shell and bake until the top is lightly browned and the center sets, about 25 minutes.

PECAN PIE

This is my favorite Pecan Pie recipe that my mother-in-law makes and it is fabulous.

1 cup dark brown sugar
1/3 cup butter
1 cup Light White Corn Syryp
1tsp Vanilla
3 Eggs
1 cup Pecans.
Pie Crust.

Mix and Bake at 400 degrees for 10 minutes and then turn temperature down to 300 degrees and continue cooking for 30-45min. Cooking times may vary. Cook until center is kind of firm. This is a tricky recipe and sometimes it turns out better than others. I haven't figured out why but it is always good just sometimes it is runnier than other times.

STRAWBERRY PIE (Allen's Favorite)

INGREDIENTS

1 (9 inch) pie crust, baked
1 quart fresh strawberries
1 cup white sugar
3 tablespoons cornstarch
3/4 cup water
1/2 cup heavy whipping cream

DIRECTIONS
Arrange half of strawberries in baked pastry shell. Mash remaining berries and combine with sugar in a medium saucepan. Place saucepan over medium heat and bring to a boil, stirring frequently.
In a small bowl, whisk together cornstarch and water. Gradually stir cornstarch mixture into boiling strawberry mixture. Reduce heat and simmer mixture until thickened, about 10 minutes, stirring constantly. Pour mixture over berries in pastry shell. Chill for several hours before serving. In a small bowl, whip cream until soft peaks form. Serve each slice of pie with a dollop of whipped cream.