PIE IN THE SKY BAKE-OFF; COOKS SHARE ALL-TIME FAVORITE RECIPIES

Patti's Sawdust Pie

7 egg whites, unbeaten

1 1/2 cups sugar

1 1/2 cups graham cracker crumbs

1 1/2 cups pecans

1 1/2 cups coconut

9-inch unbaked pie shell

Mix all ingredients together and stir by hand. Pour into unbaked pie shell. Bake in preheated 325 degree oven until glossy and set (about 25 to 30 minutes).

Do not over bake.

Serve warm with dob of whipped topping and sliced bananas.

Sarah Schulte

Jackson

Peanut Butter Pie

9-inch baked pastry shell

1 cup powdered sugar

1/2 cup chunky peanut butter

Blend powdered sugar and peanut butter with a fork until mixture resembles meal. Spread one-half of this mixture in bottom of baked pastry shell. Save the rest for the top of meringue.

Filling:

1/4 cup cornstarch

2/3 cup white sugar

1/4 t. salt

2 cups milk

3 egg yolks

2 T. butter

1/2 t. vanilla

1 T. peanut butter

Combine ingredients and cook until thick, stirring constantly. Spoon filling over peanut butter layer in pastry shell.

Meringue:

3 egg whites

1/2 t. salt

3 T. sugar

1/2 t. vanilla

1/4 t. cream of tartar

Beat until stiff and spread over pie filling. Sprinkle balance of peanut butter mixture on top. Bake at 325 degrees for about 20 minutes. Cool before serving.

Serves 8 to 10. Pie is very rich, so servings can be small.

H. Vance Combs

Cape Girardeau

Buttermilk Pie

2 eggs

2 cups sugar

4 T. flour

1/2 cup melted oleo

2 t. lemon extract

1 pint buttermilk

Mix the above until smooth. Pour into 9" crust. Bake at 350 until knife inserted in center comes out clean.

Trula Ladreiter

Jackson

Southern Pecan Pie

4 eggs

1 cup sugar

1 cup light syrup

1 T. flour

1/4 t. salt

1 t. vanilla

1/4 cup butter

2 cups pecans

Beat eggs. Add sugar, syrup, flour, salt and vanilla. Beat until well mixed. Stir in butter and pecans. Turn into unbaked pie shell and bake for 60 minutes at 350.

Lilly Betts

Tamms, IL

Chocolate Chip Pecan Pie

3 large eggs

1-1/4 cups corn syrup

1/2 cup sugar

1 t. vanilla

1 cup semisweet chocolate chips

1 cup pecans

1 unbaked 9" pastry shell

In a medium bowl, beat eggs slightly with fork. Stir in corn syrup, sugar, and vanilla just until blended. Stir in chocolate pieces and pecans. Pour into pastry shell. Bake in a preheated 375-degree oven 45 to 50 minutes, or until a knife inserted halfway between the outside and the center comes out clean. Cool on a wire rack. Serves 8.

Carol Bierschwal

Cape Girardeau

Whip Cream Cracker Pecan Pie

3/4 cup crushed soda crackers

3/4 cup chopped pecans

3 egg whites (room temperature)

1 cup sugar

1/2 t. baking soda

1 small container Cool Whip

1/4 cup chopped pecans

Beat egg whites until stiff. Gradually add sugar and baking soda. Fold in cracker crumbs and nuts. Grease a 9" round pan. Fill. Bake at 325 degrees for 30 minutes. When cool, spread top with Cool Whip. Refrigerate. Sprinkle chopped nuts on top. Makes 6 servings.

Carol Bierschwal

Cape Girardeau

Sour Cream Pecan Pie

3 eggs

1/2 cup commercial sour cream

1/2 cup light corn syrup

1 t. vanilla

3/4 cup sugar

dash salt

2 T. butter, melted

1-1/2 cups pecan halves

1 unbaked 9" pastry shell

In a medium mixing bowl beat eggs well. Stir in sour cream; add corn syrup, vanilla, sugar, salt and butter, mixing well. Stir in pecans. Pour into pastry shell. Bake in preheated 400-degree oven until crust is brown and filling slightly puffy -- 30 to 35 minutes. Place pie on wire rack and cool before cutting.

Cindy Wibbenmeyer

Friedheim

Toll House Pie:

2 eggs

3/4 cup flour

3/4 cup margarine

1 6-oz. pkg. semi-sweet chocolate chips

1/2 cup firmly packed brown sugar

1 cup chopped pecans

Beat eggs until foamy. Add flour, sugar, and brown sugar. Beat until well blended. Melt margarine and cool to room temperature, add to mixture. Stir in chocolate chips and pecans. Pour into unbaked pie shell. Bake at 325 degrees for about 1 hour. Cool and serve. Top with whipped cream or ice cream.

Maryln Rastl

Cape Girardeau

Chess Pie

2 eggs

1-1/2 cups sugar

1/2 cup cream or milk

1/2 cup oleo

2 T. flour

1/2 t. vanilla extract

Beat eggs, then add rest of ingredients and mix well. Pour into unbaked crust. Bake at 350 degrees for about 1 hour or until real brown.

Maryln Rastl

Cape Girardeau

Sweet Potato Pecan Pie

1-1/2 cups mashed sweet potatoes

1/2 cup brown sugar

1 t. cinnamon

1/2 t. ginger (optional)

1/4 t. salt

1-1/2 cups milk

2 well-beaten eggs

Combine all above ingredients. Cook in double boiler until thick and creamy; cool. Fill unbaked pie shell. Bake at 350 degrees for 20 minutes.

Topping:

1/4 cup margarine

1/2 cup brown sugar

3/4 cup chopped pecans

Sprinkle over pie. Return to oven and continue baking for 25 minutes until custard is firm.

Maryln Rastl

Cape Girardeau

Pecan Pie

2 beaten eggs

1 cup sugar

1 cup dark corn syrup

2 T. melted butter

1 t. vanilla

1/2 t. salt

1 cup pecan halves

Mix well. Pour into unbaked 9" pie shell. Bake at 350 degrees until set, about 30 minutes.

Maryln Rastl

Cape Girardeau

Pecan Pie

Note: Have all ingredients at room temperature

1 cup granulated sugar

1/3 cup white corn syrup (plus a little)

2 or 3 eggs depending on size

1 cup chopped pecans

1 t. vanilla extract

1/3 stick margarine

1 unbaked pie shell

Preheat oven to 325 degrees. In a large pot, beat eggs. Add the sugar, corn syrup and margarine. Heat on slow fire until margarine melts, stirring often. Turn off fire. Add the pecans and vanilla. Pour mixture into unbaked pie shell. Bake until pie just shakes in the middle when moved, about 45 minutes to 1 hour.

This recipe was taken from the "Times-Picayne" New Orleans, LA. It was called Neva Van Vrancken's Pecan Pie.

Shirley Bishop

Jackson

Southern Peanut Butter Pie

1 baked 9" pie shell

Blend these two ingredients until they are very fine crumbs:

1 cup powdered sugar

1/2 cup creamy peanut butter

1 3-oz. pkg. cook and serve vanilla pudding mix. Cook as package directs. Set aside.

3 egg whites, room temperature

Beat egg whites until soft peaks form, then add 1/4 t. cream of tartar and 3 T. sugar. Beat until stiff peaks form.

Cover bottom of pie shell with 2/3 of the peanut butter mixture.

Pour hot custard over this.

Spread meringue over the custard. Make sure custard is completely covered with meringue.

Sprinkle rest of peanut mixture on meringue and bake until lightly browned, about 10 minutes at 375 degrees.

Margie Vanwinkle

Cape Girardeau

Sawdust Pie

7 egg white, unbeaten

1 1/2 cups sugar

1 1/2 cups graham cracker crumbs

1 1/2 cups pecans

1 1/2 cups coconut, flaked

9 inch unbaked pie shell

sliced bananas

whipped cream

Preheat oven to 325 degrees. Mix first 5 ingredients together and stir by hand. Pour into unbaked pie shell bake in oven until glossy and set (about 25 to 30 minutes). Do not over bake. Center should be gooey. Serve warm with slice bananas and whipped cream. Serves 8.

Jeanie Haertling

Cape Girardeau

Toll House Chocolate Chip Pie

2 eggs

1/2 cup all-purpose flour

1/2 cup sugar

1/2 cup firmly packed brown sugar

1 cup butter, melted and cooled to room temperature

1-6 ounce package (1 cup) semi-sweet chocolate morsels

1 cup chopped walnuts (or pecans)

1-9 inch unbaked pie shell (if using frozen pie shell, only use deep style and thaw completely. Place on cookie sheet, bake 10 minutes longer)

Preheat oven to 325 degrees. In large bowl, beat eggs until foamy. Add flour and sugars. Beat until well blended. Blend in melted butter. Stir in chocolate morsels and walnuts. Pour into pie shell. Bake for 1 hour.

Terri Batz

Jackson

Lemon Meringue Pie

1 1/2 cups sugar

7 T. cornstarch

dash salt

1 1/2 cup water

3 beaten egg yolks

1 teaspoon grated lemon peel

2 T. butter

1/3 cup lemon juice

1 baked 9 inch pastry shell

Meringue:

3 egg whites

1/4 t. cream of tartar

1/2 t. vanilla

6 T. sugar

In saucepan, combine sugar, cornstarch and salt. Blend in water. Bring to boiling over medium heat and cook, stirring constantly until thick (about 5 minutes).

Remove from heat; stir small amount of hot mixture into egg yolks, then return to remaining hot mixture in pan. Bring to a boil and cook 1 minute, stirring constantly. Remove from heat.

Add lemon peel and butter. Slowly stir in lemon juice. Cool to lukewarm. Pour into cooled baked pastry shell.

Meringue:

Beat egg whites with vanilla and cream of tartar till soft peaks form. Gradually add sugar, beating till stiff and glossy and all sugar is dissolved.

Spread meringue over filling, sealing to the edges of pastry all around. Bake at 350 degrees for 12 to 15 minutes, or until peaks of meringue are golden brown.

Terri Batz

Jackson

Southern Pecan Pie

3 eggs

1/3 cup sugar

1 cup dark corn syrup

1/3 cup melted butter or margarine

1 cup pecan halves

1-9 inch pie crust (unbaked)

Preheat oven to 350 degrees. Beat eggs thoroughly with sugar, dash of salt, corn syrup and melted butter. Add pecans, pour into unbaked pastry shell. Bake in moderate oven 50 minutes or until knife inserted halfway between outside and center of filling comes out clean. Cool.

Mary Ann Cruse

Scott City

Coconut Pie

Melt 1/2 cup of butter and let cool.

Add and stir:

1 cup sugar

4 eggs

1 t. vanilla

Add:

3/4 cup buttermilk

1 cup coconut

Stir:

Pour into an unbaked pie shell. Bake at 350 degrees until dark golden brown or 45-50 minutes.

Opal Klaproth

Jackson

Praline Pecan Pie

3 egg whites

1/2 t. cream of tartar

25 crushed snack crackers

1 cup pecans

1 cup sugar

1 t. vanilla

Beat egg whites until stiff. Add cream of tartar and sugar. Beat until very stiff. Fold in crushed crackers, nuts and vanilla. Pour into well greased pie pan. Bake 30-40 minutes at 325 degrees. When cool put cool whip on top with toasted coconut.

Marjorie Bishop

Oran

Crunchy Ice Cream Pie

2/3 cup brown sugar, firmly packed

1/3 cup softened margarine or butter

2 cups corn flakes

1/2 cup chopped nuts

1/2 cup flaked coconut

1 qt. slightly softened vanilla ice cream

Beat sugar and margarine until light and fluffy. Add corn flakes, nuts and coconut. Reserve 1/3 cup of mixture for topping and around sides of 9 inch pie pan. Spread ice cream evenly in crust. Sprinkle with reserved mixture. Freeze until firm or about 3 hours.

Helen Ueleke

Cape Girardeau

Soda Cracker Pie

12 soda crackers (rolled)

1 tsp. baking powder

3/4 cup nuts (chopped fine)

Mix:

3 egg whites (beaten stiff)

1 cup sugar (a tablespoon at a time)

Add: crackers, baking powder, nuts, and 1 tablespoon vanilla.

Bake at 325 degrees for 30 minutes in ungreased pan.

Jo Ann Bock

Cape Girardeau

Mock Apple Pie or Ritz Pie

4 egg whites (beaten stiff)

32 crushed Ritz crackers

1 cup chopped nuts

1 tsp. vanilla

1 tsp. baking powder

Put ingredients into greased pan, bake at 325 degrees for 25 minutes. Serve with ice cream topping.

Jo Ann Bock

Cape Girardeau

Peanut Butter Pie

Crust:

1 1/4 cups chocolate cookie crumbs (20 cookies)

1/4 cup sugar

1/4 cup butter or margarine, melted

Filling:

1 pkg. (8 oz.) cream cheese, softened

1 cup creaming peanut butter

1 cup sugar

1 tablespoon butter or margarine, softened

1 tsp. vanilla extract

1 cup heavy cream, whipped

Grated chocolate or chocolate cookie crumbs (optional)

Combine crust ingredients; press into a 9 inch pie plate. Bake 375 degrees for 10 minutes. Cool.

In a mixing bowl, beat cream cheese, peanut butter, sugar, and vanilla until smooth. Fold in whipped cream. Gently spoon into crust. Garnish with chocolate or cookie crumbs if desired. Refrigerate. Yield: 8-10 servings.

Germaine Davis

Cape Girardeau

Kentucky Derby Pie

6 oz. semi sweet chocolate chips

1 tsp. vanilla

1 cup sugar

1/4 cup flour

1 cup broken pecans

3 eggs

1 stick butter, melted and cooled

1/2 cup coconut

1 9-inch pie shell

Mix and pour into crust. Bake 30 minutes. Do not overbake.

Margaret Crites

Cape Girardeau

Chess Pie

Pastry:

3/4 cups sifted whole wheat pastry flour

3/4 cups sifted all-purpose flour

1/4 teaspoon salt

1/2 cup vegetable oil

1 egg, slightly

2 teaspoons lemon juice or cider vinegar

2 1/2 tablespoon cold water

In mixing bowl combine flour and salt. Combine vegetable oil, egg, lemon juice and water. Stir into flour with a fork until ingredients are moistened. With hands, mold dough into a ball. Combine at least 15 minutes before rolling. Round up into a ball on a 12 inch square of waxed paper. Place another square over pastry and roll out into a round about 12 inches in diameter. Remove top sheet of wax paper and invert the pastry over a 9 inch pie pan, easing the pastry gently into the pan. Remove wax paper and fit the pastry into the pan without stretching.

Chess Pie:

4 eggs

2 cups sugar

butter the size of an egg

1/2 cup milk

2 heaping tablespoons yellow cornmeal

1 teaspoon vanilla

Cook in microwave bowl, uncovered, stopping and stirring periodically, until real thick. Pour into unbaked pie shell. Bake in 325-350 degree oven until set. Knife should come out clean.

Deborah Clifton

Cape Girardeau

Lemon Pecan Pie

3 eggs

1/3 stick oleo, melted

1 1/2 cups sugar

1 cup pecan halves or pieces

1/4 cup lemon juice (1/2 lemon)

Mix ingredients in order given, but do not use a mixer or beat until frothy. Pour into 8" unbaked pie shell. Put in preheated over at 350 degrees, bake until crust is browned and pie filling is set. Check at 45 minutes.

Rose McLard

Cape Girardeau

Pecan Pie

4 eggs

1 cup sugar

Beat until thick.

Add to above:

1 cup dark Karo syrup

1 t. vanilla

Mix well. Pour in 1 cup of pecans. Pour all of this into a 9 inch unbaked pie shell and bake for 1 hour at 325 degrees.

Victoria Scherer

Delicious Fudge Pie

1/4 cup (1/2 stick) butter or margarine, softened

3/4 cup firmly packed brown sugar

3 eggs

1 pkg. (8 squares) semi-sweet chocolate, melted

2 t. instant coffee

1 t. rum extract or 1 T dark rum

1/4 cup flour

1 cup chopped English walnuts

1 9" unbaked pastry shell

1/2 cup English walnut halves or pieces

Heat oven to 375 degrees

Beat shortening and sugar in large bowl until light and fluffy. Add eggs one at a time, beating well after each. Add chocolate, coffee and rum extract, mix well. Stir in flour and chopped walnuts. Pour into pastry shell. Decorate top of pie with the 1/2 cup of walnut halves or pieces.

Bake in lower 1/3 of oven for 25 minutes. Cool on wire rack for 30 minutes.

Refrigerate 1 hour before serving.

Serves 10-12.

Louise Duncan

Cape Girardeau

Chocolate Angel Pie

2 egg whites

1/8 t. salt

1/8 t. cream of tartar

1/2 cup sugar

1/2 t. vanilla

1/2 cup finely chopped pecans

1 bar (4 oz.) Baker's German Sweet Chocolate

3 T. water

1 t. vanilla

1 cup whipping cream

Beat egg whites with salt and cream of tartar until foamy. Add sugar, 2 tablespoons at a time, beating well after each addition. Then continue beating to form very stiff peaks. Fold in vanilla and nuts. Spoon into lightly greased 8" pie pan to form nest-like shell, build sides up to 1/2" above edge of pan. Bake in slow oven (300 F) 50-55 minutes. Cool.

Stir chocolate in the water over low heat until melted; cool until thickened. Add 1 teaspoon vanilla. Whip cream, fold in chocolate mixture. Pile into shell. Chill 2 hours. Serves 6-8.

Fran Rediger

Cape Girardeau

Oatmeal Pie

3/4 cup sugar

3/4 cup white corn syrup

3/4 cup Quaker minute oats

1/4 stick oleo

1/2 cup coconut

2 t. vanilla

2 eggs

Mix all ingredients in mixing bowl. Mix well and pour into uncooked pie shell. Bake at 350 F. about 45 minutes or until firm.

Opal Rodgers

Jackson

Lemon Pie

2/3 cup sugar

1-1/2 cup water

1 6-oz. can lemonade

2 large egg yolks

1-1/2 T. oleo

1/4 t. salt

1/4 cup corn starch

Meringue:

2 egg whites

1/2 t. cream of tartar

10 T. sugar

1 t. vanilla

baked crust

Beat egg yolks, oleo, 1/2 cup water. Add sugar, cornstarch and salt. Stir into lemonade and water. Cook until thick. Pour into baked crust and. For meringue, whip egg whites until frothy, add cream of tartar and sugar. Cover lemon filling with meringue. Brown meringue in oven or under broiler.

Opal Rodgers

Jackson

Lemon Meringue Pie

1 cup sugar

5 T. corn starch

1/4 t. salt

1-3/4 cups boiling water

3 eggs yolks

1/4 cup lemon juice

grated rind of 1 lemon

Meringue:

3 egg whites

1/4 t. cream of tartar

6 T. sugar

Beat until very stiff.

Mix corn starch, sugar and salt. Add boiling water and cook, stirring constantly. When mixture is clear and thick, slowly add beaten egg yolks (tempering first). Cook a few minutes until thick and cooked. Remove from heat and add lemon juice and rind. Set aside to cool. Make meringue and put filling into baked pie crust. Top with meringue. Bake at 350 F. until light brown.

Mary Lou Rutherford

Millersville

Chocolate Meringue Pie

2 squares unsweetened chocolate

3/4 cup sugar

3 egg yolks

2 T. margarine or butter

1/2 cup Pet Milk

1-1/2 cups milk

1 t. vanilla

10 large marshmallows

Meringue:

3 egg whites

1/4 t. cream of tartar

6 T. sugar

Melt chocolate in double boiler and add sugar, cornstarch, salt, margarine, Pet Milk and milk. Cook until thick. Slowly add beaten egg yolks and vanilla and marshmallows. Beat by hand until the marshmallows melt, and blend. Pour into baked pie shell. To make meringue, beat together egg whites, cream of tartar and sugar until stiff peaks form. Cover pie filling with meringue and bake at 350 F. until lightly brown.

Mary Lou Rutherford

Millersville

Divinity Pie

3 egg whites

1/4 t. cream of tartar

Beat until stiff.

Add 1 cup sugar, beat again until stiff.

Stir in with spoon:

1 cup chopped pecans

1 t. vanilla

16 finely crushed soda crackers

Pour into well-greased 9" pie plate. Bake 30 minutes at 350. Cool completely, then cover with 8-oz. container of Extra Creamy Cool Whip and refrigerate.

If desired, add a layer of sliced bananas between pie and topping. Put chopped nuts on topping.

Merna Grigsby

Cape Girardeau

Lemon Supreme Pie

1 9-inch unbaked deep dish pastry shell

Lemon filling:

1 1/2 cup sugar

6 T. cornstarch

1/2 t. salt

1 1/4 cup water

2 T. butter

2 t. grated lemon peel

4 to 5 drops yellow food coloring, optional

2/3 cup lemon juice

Cream cheese filling:

2 pkg. (one 8 oz., one 3 oz.) cream cheese, softened

3/4 cup confectioner's sugar

1 1/2 cup whipped topping

1 T lemon juice

Directions:

Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 450 degrees for 8 minutes. Remove foil, bake 5 minutes longer. Cool on wire rack.

In a saucepan, combine sugar, cornstarch and salt. Stir in water; bring to a boil over medium-high heat. Reduce heat; cook and stir for 2 minutes or until thickened and bubbly. Remove from heat; stir in butter, lemon peel and food coloring if desired.

Gently stir in lemon juice (do not overmix) Cool to room temperature, about 1 hour.

In a mixing bowl, beat cream cheese and sugar until smooth. Fold in whipped topping and lemon juice. Spread cream cheese mixture into pie shell; top with lemon filling. Chill overnight. Store in refrigerator. Garnish as desired.

Yield 6 servings

Tory Charlier

Cape Girardeau

Pie in the Sky

2 egg whites

1/4 t. salt

1/2 t. vinegar

1/4 t. cinnamon

1/2 cup granulated sugar

1 9-inch pie shell

Beat egg whites with salt and vinegar. Add cinnamon add sugar gradually. Beat until stiff. Spread on bottom and sides of pie shell to form cloud. Bake at 325 degrees 12 to 15 minutes. Cool.

Filling:

1 6 oz. pkg. semi-sweet chocolate chips

2 egg yolks

1/4 cup hot water

2 cup Cool Whip topping

1/4 t. cinnamon

Melt chocolate chips over low heat. Blend in 2 egg yolks and hot water into chocolate. Spread 3 T. over meringue. Chill remaining chocolate mixture until it begins to thicken. Stir into 1 cup Cool Whip with cinnamon. Spread remaining 1 cup of Cool Whip over first chocolate layer.

Top with chocolate Cool Whip mixture to make 3 layers. Garnish with shaved chocolate. Refrigerate.

Rita Burk

Cape Girardeau

Marls Chess Pie

Combine

1 cup granulated sugar

1 cup packed brown sugar

1/4 cup flour

1/2 t. salt

Beat 4 eggs in mixing bowl until thick and lemon colored. Gradually add the dry ingredients, heating until well blended.

Add:

1/2 cup melted butter

1 T. vanilla

1/2 cup milk

Pour into unbaked pie shell. Bake at 350 degrees 45 to 55 minutes. Chill.

Serve with Cool Whip on top.

Rita Burk

Cape Girardeau

Holiday Rum Pie

15-20 graham crackers

1/4 pound butter

1/3 cup sugar

Roll the crackers until they are fine. Melt the butter and add butter and sugar to the crumbs. Work together with fingertips until it holds together. Line a pie plate 8-inch with this mixture, pressing down firmly.

Filling:

4 (3 oz.) pkg. cream cheese

1/2 cup sugar

2 large eggs

1 T. rum

Beat the eggs, add the sugar. Add the rum to the cream cheese, and if the cheese is very stiff, a teaspoon cream.

Combine the two mixtures and beat until creamy. Pour into the crust and bake in a 350 degree oven for 25 minutes.

Topping:

1 cup commercial sour cream (8 oz.)

3 T. sugar

1 T. rum

Mix well together and spread on top of pie. Return to oven for a few minutes to heat the cream.

Serves 4 or 5.

Rita Burk

Cape Girardeau

Butternut Brownie Pie

4 extra large egg whites at room temperature

1/8 t. baking powder

1/8 t. cream of tartar

1 1/4 cup granulated sugar

14 graham cracker squares broken into 1/2 inch pieces

1 cup pecan pieces

2 cups Cool Whip (16 oz. carton)

1/2 t. vanilla

chopped pecans

1. Heat oven to 300 degrees. Lightly grease a 9-inch pie plate.

2. In a large mixing bowl, beat egg whites and baking powder until soft peaks form. Add cream of tartar, beating constantly. Add 1 cup of the sugar a tablespoon at a time, beating constantly until stiff peaks form. Using rubber scraper, fold in graham crackers and pecan pieces. Spoon into pie plate.

3. Bake 30 minutes or until a wooden pick stuck in center comes out clean. Cool completely on wire cooling rack.

4. Add remaining 1/4 cup of sugar to cool whip. Add vanilla, mix until blended. Top pie with cool whip and sprinkle with chopped pecans. Refrigerate.

Rita Burk

Cape Girardeau

Mock Pecan Pie

2 cups brown sugar, firmly packed

1/2 cup butter or margarine, melted

1 T. vanilla

4 eggs beaten

1 cup mashed, cooked pinto beans

1 unbaked 9-inch pie shell

In a large bowl, beat together the sugar, butter, vanilla and eggs. Stir in the beans. Pour into unbaked pie shell.

Bake at 350 degrees for 45 to 50 minutes or until knife inserted in center comes out clean. Serve warm with ice cream or whipped cream, if desired.

Rita Burk

Cape Girardeau