Our Grandmothers' Recipes

1 baked pie crust 1 c sugar 2 heaping TBS flour 2 heaping TBS cocoa 1/4 tsp salt 2 c milk * 2 eggs 1/2 stick butter or margarine 1 tsp vanilla whipped cream Sift sugar, flour, cocoa and salt together.  Add milk and eggs.  Beat until well mixed.  Place on medium heat and cook until mixture starts to bubble and thicken, stirring often.  Remove from heat and add butter and vanilla.  Cook until butter is melted and mix is thick.  Pour into pie shell.  Top with whipped cream. * She noted to use half evaporated milk. (I probably should have waited longer for it to set up before I cut a slice.)

3 eggs 1 tsp vinegar 1 c pecans 3/4 c sugar 3/4 c white Karo syrup 1/2 tsp salt 2 TBS butter 1 TBS flour 1 tsp vanilla Beat eggs slightly and add to syrup, mix dry ingredients together and add to egg and syrup mixture.  Add vanilla and butter.  Place chopped pecans in unbaked pie shell.  Pour mixture over pecans.  Bake in 400 degree oven about 45 minutes.

Crust: 1 1/4 c flour 2 TBS powdered sugar 1 stick melted oleo or butter Mix together and press into pie pan. Bake shell until a golden brown. Pie: 1 pkg Jello (any flavor) 1 c boiling water 2 c ice cubes 1 (8 oz) tub Cool Whip Dissolve Jello in boiling water. Add ice cubes and stir. Remove any unmelted ice cubes and add cool whip. Pour into pie shell and chill. Note: Any pie shell will do, as well as a graham cracker crust.

1 c brown sugar 1/2 c white sugar 1 TBS flour 2 eggs 2 TBS milk 1 tsp vanilla 1/2 c butter, melted 1 c pecans Mix together sugars and flour. Add eggs, milk, vanilla and butter. Beat thoroughly. Add nuts. Pour into 8" unbaked pie shell. Bake at 375 degrees for 40 minutes. Serve plain or with whipped cream.