ClO—Lancaster Farming, Saturday, Saptember 6,1980
(Continued from Page C 9)
FROZEN STRAWBERRY CHEESE PIE
1 B-ounce package cream cheese, softened
1 cup dairy sour cream
210-ounce packages strawberries, thawed
1 baked 9-inch pie shell
Blend the cream cheese and sour cream. Reserve Vz cup
of the berries and syrup. Mix the remaining berries and
syrup into the cheese mixture. Pour the filling into the
baked pastry shell. Cover. Freeze until firm. To serve, let
the pie set out until thawed enough to cut, about 15-30
minutes. Serve topped with reserved berries in syrup.
Carol Fan tom, Delta
FAVORITE CUSTARD PIE
4 eggs
Vz cup sugar
Vi teaspoon salt
% teaspoon vanilla flavoring
teaspoon almond flavoring
2Vz cups scalded milk
2 pats butter or margarine
Blend the eggs, sugar, salt and flavorings. Beat m the
scalded milk and butter. Pour the mixture mto an un
baked pie shell and sprinkle lightly with nutmeg. Bake 25-
30 minutes in a 400* F. oven.
NOBAKE CHOCOLATE COCONUT PIE
1 quart any flavor ice cream
2 cups thawed whipped topping
1 cup flaked coconut
Chocolate Coconut Crust:
14-ounce package Baker’s German Sweet Chocolate
2 tablespoons butter or margarine
2 cups coconut
To make the crust, melt the chocolate and butter over
low heat. Remove from the heat and stir in the coconut.
Mix well. Spread or press the mixture onto the bottoms
and sides of a 9-mch pie pan. Freeze.
Spread the ice cream evenly mto the crust. Spread the
whipped topping over the ice cream and sprinkle with
coconut. Freeze until firm. Remove from the freezer and
thaw about 10 minutes before serving. Dip the pie pan m
hot water to soften the crust slightly before cutting.
Lois Bennetch, Fredricks burg
COCONUT CUSTARD PIE
This pie makes its own crust:
2 cups milk
4 eggs
% cup sugar
1 cup sugar
dash of salt
1% teaspoons vanilla
1 cup coconut
% stick of butter or margarine
Put all the ingredients into a blender and blend. Pour
into a 10 inch greased pie pan. Bake at 400* F. for 15
minutes and turn the oven down to 350* F. for 20-25
minutes.
Mrs. Donald Hoover, Dallas
Ullian Martin, York
143 Belmont Rd,
Gordonville, PA
GRANDMOTHERS PUMPKIN PIE
1 tablespoon flour
2 cups cooked pumpkin
Vz cup brown sugar
legg
1 teaspoon cinnamon
1 cup scalded milk
1 tablespoon butter
Mix the flour into the pumpkin. Add the rest of the
ingredients and pour into an unbaked pie crust. Makes 19-
inch pie. Bake at 400* F. until the custard is firm.
Pauline Hurst, Newville
RUM CREAM PIE
Shell: 16-ounce package Zwieback
2 tablespoons sugar
Vz teaspoon cinnamon
Vz cup soft butter
Crumb the Zwieback and blend the sugar cinnamon and
butter with it. Press the mixture into a 10-inch glass
serving dish.
Filling:
6 egg yolks
1 scant cup sugar
1 envelope gelatin
Vi cup cold water
1 pint cream, whipped
Vz cup dark rum (Jamaican)
shaved bittersweet chocolate curls
whipped cream for garnish, optional
Beat the egg yolks until light and add the sugar. Soak
the gelatin m the cold water. Put the gelatin and water
over a low flame and bring to a boil. Pour it over the
sugar-egg mixture, stirring briskly. Whip the cream until
stiff and fold into the egg mixture. Flavor with the rum.
Cool until the mixture begins to set and pour it mto the pie
shell. Chill until firm. Sprinkle the top of the pie
generously with the shaved bitter-sweet chocolate curls
and garnish with whipped cream if desired. Serve cold.
Mrs. Stuart Rohrbaugh, Jacobus
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V* cup butter, softened
1 cup firmly packed brown sugar
Vz cup sugar A
V* teaspoon salt
3 eggs
Vz cup whipping cream
2 tablespoons flour
1 teaspoon vanilla
19-inch pie shell, unbaked
whipped cream, optional
In a large mixing bowl, beat the butter, sugar and salt
until creamy and fluffy. Beat in the eggs, one at a tune,
until well blended. Mix in the cream, flour and vanilla.
Pour mto the pie shell. Bake in 375* F. oven until a knife
inserted off center comes out clean, 25-30 minutes. Cool
completely and garnish with whipped cream if desired.
WET BOTTOM SHOO FLY PIE
1 egg, beaten
Vz cup Kings Syrup
Vz cup Grandma’s molasses
1 scant teaspoon soda
1 cup hot water
Crumbs:
1% cups flour
cups sugar
2 tablespoons lard, scant
Mix all but one handful of the crumbs into the syrup
Scatter remaining crumbs over the top of the pie. Bake at
425° F. for 15 minutes then at 345° F. for 25 minutes.
Ruth Elaine Peachey, Belleville
nsuuhon Company
i INSOLATION SPECIALIST'’
icultural • Commercial • Industrial
BLOWN IN - FOAMED IN PLACE
717-898-2760
Model 350
CHESS PIE
(Turn to Page Cl 1)
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