Pies

CHOCOLATE CHIFFON PIE
1 envelope unflavored gelatin (1 T.)
3/4 cup water
2 1 oz. unsweetened chocolate squares

Soften gelatin in 1/4 cup water for 5 min.
Combine 1/2 cup water and chocolate in 1 qt. saucepan. Cook on low heat,
stirring constantly until chocolate is melted, thickened and smooth.
Add gelatin, stir until dissolved.
Remove from heat.
3 egg yolks, slightly beaten   1 tsp. vanilla
1/2 cup sugar                         1/4 tsp. salt
Combine egg yolk, sugar and salt, vanilla.
Add to chocolate mixture, blend thoroughly.
Cool until slightly thickened.

3 egg whites                          1/2 cup sugar
Beat egg whites until light, add sugar gradually while continuing to beat to
a stiff meringue. Gently fold into slightly thickened chocolate mixture.

1  9 in. baked pie shell           1/2 cup heavy cream whipped

Pour filling into pie shell.
Chill in refrigerator in freezer compartment until set (about 1/2 hour)
Just before serving, spread whipped cream on pie.

CHOCOLATE COCONUT CREAM PIE
1 large package coconut cream pie-filling
2 cups milk
Chocolate Graham Cracker Crust
1/2 cup cream, whipped and sweetened
1/2 sq. chocolate (unsweetened)
Place pie-filling mix in saucepan. Add milk gradually, blending well. Cook and
stir over MEDIUM HEAT umti1 mixture comes to a full boil and is thickened
Cool slightly (about 5 min.), stirring once or twice. Turn into pie shell. Chill.
Spread with whipped cream if desired. Shave chocolate on top.

CHOCOLATE GRAHAM CRACKER CRUST 
Grate 1 sq. of unsweetened Chocolate.
Add 1 cup finely crushed graham cracker crumbs, 2 T. sugar, a dash of salt.
Mix well. Add 1/4 cup melted butter.
Press firmly on bottom and sides of 8" pie pan. Chill.
11 Graham crackers = l cup.
1 cup coconut to 4 cups of milk
2 pkg. of pudding (4 cups milk) 10" pan
1 pkg. of pudding (3 cups milk) 8" pan

Adjust milk for 10" pan, omit 1/4 or 1/2 cup less
Chocolate Graham Cracker crust for 10" pan ( pie ) use 1 1/2 recipe

CHOCOLATE MOUSSE
1 package (4 oz.) Baker's German sweet chocolate
1/3 cup milk, separated
2 T. sugar*
1 package (3 oz.) cream cheese, softened
1 container (8 oz.) cool whip, thawed
1 8 in. pie shell graham cracker crust, prepared
*For less sweet pie eliminate sugar.

Heat chocolate and 2 T. milk in sauce pan over low heat, stirring until
chocolate is melted.
Beat sugar into cream cheese, add remaining milk and chocolate mixture,
beat until smooth.
Fold chocolate mixture into whipped topping blending until smooth.

Spoon into crust.
Freeze until firm, about 4 hours.
Store any leftover in freezer.

CHOCOLATE SATIN PIE
(Makes 10 servings)
1 prepared 8 inch (6 oz.) graham cracker crust
1 can (12 oz.) NESTLE CARNATION Evaporated Milk
2 large egg yolks
2 cups (12 oz. pkg.) NESTLE TOLL HOUSE Semi-Sweet Chocolate Morsels
Whipped cream
Chopped nuts (optional)
WHISK together evaporated milk and egg yolks in medium saucepan
Heat over medium-low heat, stirring constantly, until mixture is very hot and thickens
slightly: do not boil. Remove from heat; stir in morsels until completely
melted and mixture is smooth.
Pour into crust: refrigerate for 3 hours or until firm. Top with whipped
cream before serving : sprinkle with nuts.

MOTHER'S STRAWBERRY PIE (Ella McHurin)
1 package strawberry gelatin
1 1/2 cups hot water or strawberry juice
1 box frozen berries or 2 cups fresh sliced ones
1 cup whipped cream

Dissolve gelatin in hot liquid, chill;
when partially set, beat with beater until foamy.
Fold in berries and cream.
Spoon into pie crust or graham cracker crust.
Chill for several hours

NINE INCH PUMPKIN PIE
Use Libby pumpkin
Make an unbaked 9" pastry shell with high fluted edge. Chill well.

Mix 2 eggs, slightly beaten, with 1 1/2 cup Del Monte or Libby canned pumpkin.
Combine 1/4 cup brown sugar, (packed), 1/2 cup gran. sugar,
1/2 t. salt, 1 1/2 t. cinnamon,
1/2 t. ginger and 1/4 t. each nutmeg and ground cloves.
Blend into pumpkin mixture
Stir in 1 1/2 cup evaporated milk.
Pour into chilled, unbaked pastry shell.

Bake in hot oven, 425° 15 min.
Reduce heat to moderate, 350° and bake 25 to
35 min. more or until knife inserted in the custard
2" from edge comes out clean.

With pie sitting on a pie moat, bake at
350° for 40 to 50 min.

SPRY WATER WHIP PASTRY
3/4 cup + 2 Tbs. Spry or Crisco
1 Tbs. milk
1 tsp. salt
1/4 cup boiling water
2 1/4 cup sifted flour

Put spry in mixing bowl, add water and milk.
Beat mixture with fork until smooth and thick.
Add flour mixture with salt. Stir with round the bowl strokes until dough
clings together and cleans bowl.
Lightly form dough into 2 smooth balls.
Place 1 ball on lightly floured surface.
Flatten slightly.
Roll dough in circle 1/8 in. thick.
Ease dough into 9" pie pan, trim even with outer edge of pan.
Roll out remaining dough. Lay over filled pie shell. Trim 1/2 in.
beyond edge of pan, fold under bottom crust.
Seal by fluting edge with fingers or fork.
450° on upper shelf for time according to filling recipe.

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