Part 15 (1/2)

16 to 20 large marshmallows Four 1-ounce Hershey chocolate bars with almonds cup milk 1 cup heavy cream 1 cup heavy cream 1 teaspoon vanilla One 8-inch graham cracker crust

Melt marshmallows and candy bars in milk in double boiler. Remove from heat and cool. Whip cream until stiff and fold into cooled mix-ture. Add vanilla. Pour into prepared crust and chill. Good as is or top with whipped cream.

Strawberry and Cream Pie SERVES 6 TO 8.

8 tablespoons (1 stick) b.u.t.ter 1 cups powdered sugar 2 eggs, beaten 2 eggs, beaten One 8-inch graham cracker crust

Cream together b.u.t.ter and powdered sugar; add eggs. Beat ingredients until fluffy. Spread over crust. Chill. Add topping.

TOPPING.

1 cups sliced and sweetened strawberries, drained 1 cup whipped cream 1 cup whipped cream

Fold strawberries into whipped cream. Spread over chilled pie. Chill for at least 8 hours. Garnish with whole berries and mint leaves.

Thanksgiving Pie SERVES 6 TO 8.

3 eggs 1 cup dark corn syrup cup sugar 4 tablespoons ( stick) b.u.t.ter, melted 1 cup canned pumpkin 1 cup canned pumpkin 1 teaspoon vanilla 1 cup chopped pecans One 9-inch unbaked pie sh.e.l.l Whipped cream

Preheat oven to 350 degrees. With hand beater, beat eggs well. Beat in corn syrup, sugar, b.u.t.ter, pumpkin, and vanilla until well blended. Arrange pecans in bottom of pie sh.e.l.l. Slowly pour egg mixture over them. Bake for 1 hour or until knife inserted 1 inch from edge comes out clean. Serve with whipped cream.

Mama's Chess Pie SERVES 6 TO 8.

8 tablespoons (1 stick) b.u.t.ter 2 cups sifted cake flour teaspoon salt teaspoon salt 3 to 6 tablespoons ice water

Cut b.u.t.ter into dry ingredients. Slowly add ice water. Knead dough and roll out on dough board, or press into bottom and sides of a 9-inch pie plate.

FILLING.

pound (2 sticks) b.u.t.ter 2 cups sugar 7 egg yolks, beaten 1 teaspoons vanilla 1 teaspoons vanilla cup heavy cream 2 tablespoons cornmeal

Preheat oven to 350 degrees. Cream b.u.t.ter and sugar; add egg yolks, vanilla, and cream. Gently blend in cornmeal. Pour into chess pie pastry. Bake until light brown on top, about 35 to 45 minutes.

Lemon Meringue Pie SERVES 6 TO 8.

One 14-ounce can sweetened condensed milk cup lemon juice 1 teaspoon grated lemon zest 3 egg yolks 3 egg yolks One 8-inch prebaked pie sh.e.l.l or crumb crust

In medium bowl, combine milk, lemon juice, and zest; blend in egg yolks. Pour into cooled crust.

MERINGUE.

3 egg whites teaspoon cream of tartar cup sugar cup sugar

Preheat oven to 325 degrees. Beat egg whites with cream of tartar until soft peaks form. Gradually beat in sugar until stiff. Spread over filling; seal to edge of crust. Bake for 12 to 15 minutes or until meringue is golden brown.

Banana Cream Pie SERVES 6 TO 8.

cup plus cup sugar 3 tablespoons constarch teaspoon salt 1 cups milk 2 egg yolks, lightly beaten 2 tablespoons b.u.t.ter 2 tablespoons b.u.t.ter 2 teaspoons vanilla 2 egg whites 2 bananas, sliced One 9-inch prebaked pie sh.e.l.l

In a saucepan over medium heat, combine cup sugar with the corn-starch and salt. Blend in milk, then egg yolks. Cook and stir until mixture thickens. Remove from heat; stir in b.u.t.ter and vanilla. Cool to room temperature. Beat egg whites until soft peaks form; gradually add cup sugar and beat until stiff peaks form. Fold into egg yolk mixture. In pie sh.e.l.l, alternate layers of banana slices and cream filling. Cover and chill. Top with whipped cream and additional sliced bananas, if desired.

Million-Dollar Pie SERVES APPROXIMATELY 20.