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April 8, 2013
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Plains Edition Recipes 4-6-13


Easy Coconut Pie

Chris Bryant, Johnson City, Tenn.

1-1/2 c. Sugar

1 stick Margarine

3 Eggs

1 Tbsp. Vinegar

1 Tbsp. Vanilla Extract

1/2 c. Angel Flake Coconut

1 (9-inch) unbaked Pie Shell

Cream together sugar and margarine. Add eggs, one at a time and mix well. Add vinegar, vanilla extract and coconut. Blend together and pour into unbaked pie shell. Bake at 350 degree oven for 1 hour. * One cup of pecans may be substituted for coconut to make pecan pie.

Sour Cream Raisin Pie

Kay Bedlan, Lewellen, Neb.

1-1/2 c. Raisins, cooked

1 c. White Sugar

3 Eggs, beaten

1-1/2 c. Sour Cream

1-1/2 t. Ground Cinnamon

Topping:

3 Egg Whites

6 Tbsp. Sugar

Combine all ingredients and pour into an unbaked pie shell. Bake at 400 degrees for 35 minutes. Beat 3 egg whites to soft peaks. Add 6 tablespoons white sugar. Beat well. Spread over cooked pie and bake for 400 degrees for 8 to 10 minutes. Keep refrigerated.

The Best Peanut Butter Pie

Lori Hart, Morrill, Neb.

Crust:

6 Tbsp. Margarine

6 oz. Semi-Sweet Chocolate Chips

2-1/2 c. Crisped Rice Cereal

Filling:

1 (8 oz) pkg. Cream Cheese, softened

1 (14 oz) can Sweetened Condensed Milk

3/4 c. Peanut Butter

3 Tbsp. Lemon Juice Concentrate

1 t. Vanilla

1 (4 oz) tub Whipped Topping

2 Tbsp. Chocolate Syrup

For crust, in a heavy saucepan, melt margarine and chocolate chips. Remove from heat and stir in cereal until well coated. Press into greased pie pan. For filling, in a large bowl, beat cheese until fluffy. Beat in milk and peanut butter until smooth. Stir in lemon juice and vanilla. Fold in whipped cream. Pour into crust and drizzle chocolate syrup into a design or swirl with spoon.




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The Fence Post Updated Oct 17, 2013 09:47AM Published May 6, 2013 01:45PM Copyright 2013 The Fence Post. All rights reserved. This material may not be published, broadcast, rewritten or redistributed.