Thanksgiving Recipes - Pies

These are already Posted for Pies -
Go to the post on 4/2/13 for the best pie crust recipe.

Then go to  11/28/16 for Jenna's three good pie recipes - Pumpkin, Pecan, and Apple

There are good recipes for French Silk Pie, Pecan Pie and a Lemon Meringue Pie in the New Better Homes & Gardens Cookbook (1989) that we have used too.

French Silk Pie (p.292)
1 c sugar
3/4 c butter (not margarine)
3 squares (3 oz) unsweetened chocolate, cut up *
1 tsp vanilla
3 eggs
Baked pie crust or graham cracker crust
In a bowl beat sugar and butter with electric mixer on medium speed about 4 min or till fluffy. Stir in chocolate and vanilla. Add eggs, one at a time, beating on high speed after each and scraping sides of bowl constantly. Transfer into baked pie shell. Cover; chill for 5-24 hours or till set. If desired, top with unsweetened chipped cream and chocolate curls. Serves 10.

you many use this substitute for each 1 oz chocolate square -
* 3 T unsweetened cocoa powder + 1 T oil (canola, olive, coconut)

Pecan Pie (p.287)
3 eggs
1 c lite corn syrup (or maple syrup or a combination of both) **
2/3 c sugar
1/3 c margarine or butter, melted
1 tsp vanilla
1 1/4 c pecan halves
Pastry for single crust pie
For filling, in a mixing bowl, beat eggs lightly with a rotary beater or fork till combined. Stir in corn syrup, sugar, margarine or butter, and vanilla. Stir well. Stir in pecan halves.
Place in a pastry-lined 9" pie plate on the o


** I used 2/3 c. corn syrup and 1/3 c. maple syrup and it was quite good.

Lemon Meringue Pie (p.288)
1 1/2 c sugar
3 T all purpose flour
3 T cornstarch
3 eggs
2 T margarine or butter
1 -2 tsp finely shredded lemon peel
1/3 c lemon juice
Baked Pastry Shell
Meringue for pie (+)

For filling, in a medium saucepan combine sugar, flour, cornstarch, and dash salt. Gradually stir in
l 1/2 c. water. Cook and stir over medium-high heat till thick and bubbly. Reduce heat; cook and stir for 2 min more. Remove from heat. Separate egg yolks from whites; set whites aside for meringue. Beat egg yolks slightly. Gradually stir 1 cup of the hot filling into yolks; return all to saucepan. Bring to a gentle boil. Cook and stir 2 min more. Remove from heat. Stir in margarine and lemon peel. Gradually stir in lemon juice, gently mixing well. Pour hot pie filling into Baked pastry shell. Spread Meringue over hot filling; seal to edge. Bake in 350 F oven fro 15 min. Cool on wire rack. Cover and chill to store. Makes 8 servings.

(+)  Meringue for pie
3 egg whites
1/2 tsp vanilla
1/4 tsp cream of tartar
6 T sugar
Bring egg whites to room temperature. In a mixing bowl, combine egg whites, vanilla and cream of tartar. Beat with an electric mixer on medium speed until soft peaks form (about 1 minute). Gradually add sugar 1 T at a time. Beating on high speed about 4 min more or til mixture forms still, glossy peaks and sugar dissolves. Immediately spread meringue over pie, carefully sealing to edge of pastry to prevent shrinkage. Bake as directed in pie recipe.