Pecan Pie, Shoo-Fly Pie, Chocolate Chip Pie

Pecan Pie

  • ½ cup brown sugar, firmly packed
  • 1 cup pecan halves
  • 1 teas flour
  • ¼ teas salt
  • ½ cup dark corn syrup
  • ½ cup light corn syrup
  • 2 eggs
  • ¼ teas vanilla
  • 2 Tbsp butter or margarine, melted
  • 1 9-inch pie shell, unbaked

Preheat oven to 425 degrees F. Combine the brown sugar, flour and salt in a mixing bowl. Stir the syrups into this mixture. Add the eggs, one at a time, beating the batter after each egg is added. Stir in the melted butter, vanilla and pecans. Pour the pecan batter into the unbaked pie shell. You want the pecans to be distributed evenly throughout the pie. Bake the pie in the preheated oven for 25-30 minutes or until pie is evenly browned.

Chocolate Chip Pie

  • 1 3 oz package semi-sweet chocolate chips
  • 1 9-inch pie shell, unbaked
  • 2 eggs
  • ½ cup sugar
  • ½ cup brown sugar, firmly packed
  • 1 cup butter or margarine, melted
  • 1 cup chopped walnuts

Preheat oven to 325 degrees F. Melt butter or margarine and allow it to cool to room temperature. In large mixing bowl beat the eggs until foamy. Beat in the sugar, brown sugar and flour until well blended. Blend in the cooled melted butter or margarine. Stir in the chocolate chips and walnuts. Bake in preheated oven for 1 hour. Whipped cream or ice cream is delicious served with this pie.

Shoo-Fly Pie

  • 1 9-inch pie shell, unbaked
  • ½ cup molasses
  • 1 egg
  • 1 ½ teas baking soda
  • ¾ cup boiling water
  • ¾ cup flour
  • ½ cup dark brown sugar, firmly packed
  • 2 Tbsp butter or margarine
  • ¼ teas ground cloves
  • ¼ teas ground nutmeg
  • ¼ teas ground cinnamon

Preheat oven to 450 degrees F. In one mixing bowl combine the egg, molasses, baking soda and boiling water and mix well. In a second bowl combine the flour, brown sugar, butter, cloves, nutmeg, salt, and cinnamon. Using forks or your clean fingers, work these ingredients together until even crumbs are formed. Sprinkle 1/3 of this crumb mixture into the piecrust. Pour ½ of the Molasses mixture over the crumbs in the piecrust. Now sprinkle ½ of the remaining crumb mixture over the pie and pour the remaining molasses mixture into the piecrust. Top with the last portion of the crumb mixture. Bake pie in the preheated oven for 10 minutes. Then reduce the heat to 350 degrees F. Bake for an additional 20 minutes or until filling is firm when shaken. Cool the pie for at least 30 minutes before serving. You can garnish pie with whipped cream and a sprinkle of brown sugar, if desired.