Pecan-Peanut Butter Pie

2 eggs, beaten

1 c. dark Karo syrup

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1/8 t. salt

1 t. vanilla

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1 c. sugar

1/2 c. creamy peanut butter

1 unbaked pastry shell

1 c. pecans

Combine eggs, syrup, salt, vanilla, sugar and peanut butter. Pour into pastry shell. Top with pecans.

Bake at 400 degrees for 35 minutes.

Top with whipped cream, if desired.

Yield: 6-8 servings

Sour Cream Raisin Pie

2 c. raisins

1-1/2 c. sugar

4 Tbsp. flour

4 egg yolks

2 c. sour cream

Mix flour and sugar. Add raisins and sour cream. Bring to a boil over low heat until thick.

Add beaten egg yolks and cook 3 minutes.

Cool and pour into shell. Top with meringue.

Note: Pie is much better when cream is quite sour.

George Summers • Denver, Colo.

Meringue Ritz Pie

3egg whites, beaten very stiff

1/2 t. baking powder

1 c. sugar

1/2 c. chopped pecans

14 crushed snack crackers

(Ritz crackers work well)

1 square semi-sweet baking chocolate

Beat egg whites until foamy; add baking powder at this stage. When egg whites are stiff, add sugar by spoonfuls.

Fold in pecans and crackers.

Bake in ungreased pie plate for 30 minutes at 350 degrees. Cool and refrigerate.

Cover with whipped topping several hours before serving.

Grate chocolate over topping before serving.

Carrie Treichel • Johnson City, Tenn.

Sweet Potato Custard Pie

1 Unbaked 9-inch pie shell

2 eggs, slightly beaten

1/4 c. sugar

1/2 t. salt

1/4 t. nutmeg

1/4 t. cinnamon

1 t. grated orange peel

1-3/4 c. milk

2-1/2 c. peeled, grated raw

sweet potato, lightly packed

1 Tbsp. melted butter

Combine eggs, sugar, salt, nutmeg, cinnamon, orange peel and milk. Add sweet potatoes, grated just before adding to egg & milk mixture. Stir in butter.

Pour into pie shell. Bake at 400 degrees until a silver knife inserted in filling 1” from edge of pie comes out clean (about 40-50 minutes.)

Serve warm or cold.

Ethel Williams • Roanoke, Va.

Easy Fudge Pie

2 squares bitter chocolate

1 stick butter or margarine

2 eggs

1 c. sugar

1/4 c. sifted flour

Melt chocolate and butter in double boiler. Mix flour and sugar. Beat eggs and combine with flour and sugar. Add chocolate and butter.

Pour into well-greased 9-inch pie plate and bake in 350 degree oven for 30-45 minutes.

Serve with ice cream or whipped cream.

Chris Bryant • Johnson City, Tenn.

Frontier Cream Pie

1/2 c. brown sugar

1/2 c. granulated sugar

2 Tbsp. flour

2 c. light cream

1/2 t. vanilla

Unbaked 8” pie shell

Combine sugars and flour, mixing well. Stir in cream and vanilla.

Pour into thoroughly chilled pie shell.

Bake at 400 degrees until silver knife inserted into center comes out clean (about 25-30 minutes.)

Cool on rack and refrigerate until serving time.

Ethel Williams • Roanoke, Va.