WHOOPIE PIE

Makes 2 dozen sandwiches

3 1/2 cups all-purpose flour
1 teaspoon salt
1 1/2 cups unsweetened cocoa powder
1 tablespoon baking soda
1 teaspoon baking powder
1 cup (2 sticks) unsalted butter, room temperature
2 cups sugar
2 large eggs
2 cups buttermilk, room temperature
2 teaspoons pure vanilla extract
Seven Minute Frosting

1. Preheat oven to 400 degrees. Sift together flour, salt, cocoa powder, baking soda, and baking powder. Set aside. Line two baking pans with Silpats (French nonstick baking mats) or parchment paper. In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar until light and fluffy. Add eggs, buttermilk, and vanilla. Beat until well combined. Slowly add dry ingredients. Mix until combined.

2. Using a 1-ounce ice-cream scoop, place cookies onto lined baking pans, twelve per pan. Bake for 12 minutes. Remove to a rack to cool. Repeat with remaining batter.

3. Spread 2 tablespoons of frosting onto each of twenty-four of cookies. Sandwich together with remaining twenty-four cookies. Store in an airtight container for up to 3 days.

LEMON CHESS PIE

1 1/2 cups sugar
1 tablespoon flour
1 tablespoon cornmeal
4 eggs
1/4 cup butter, melted
1/4 cup milk
4 tablespoons lemon rind, grated
1/4 cup fresh lemon juice

Toss the sugar, flour and cornmeal lightly. Add eggs (unbeaten), butter,
milk, lemon rind and juice and beat until well blended. Pour into an
unbaked crust. Bake at 375 degrees 35 or 45 minutes. Makes a large pie.

KEY LIME PIE

9" graham cracker crust
1 can sweetened condensed milk
2 eggs, separated
1/2 cup key lime juice
grated peel of two lemons

Beat yolks till thick and lemon colored. Add milk and blend. Add juice 2 tablespoons at a time, blending after each addition. Add lemon rind and pour into pie crust. Freeze. Top edges with whipped cream

Millionaire Pie

1 (15 oz.) can crush pineapple, strained
1/4 c. lemon juice
1 lg. container Cool Whip
1 c. chopped pecans (save some for garnish)
2 graham cracker pie shells

Mix all ingredients together. Chill in pie shells for 2 hours.
Garnish with chopped pecans.

SWEET POTATO PIE

1 partially baked 10 inch pie shell
3 eggs
2 c. mashed sweet potatoes
1/2 stick butter
1/2 c. sugar
1/2 c. light brown sugar
1/2 c. light Karo syrup
1 1/4 c. evaporated milk
1 tsp. vanilla flavoring
1/2 tsp. lemon flavoring
3/4 tsp. salt
3/4 tsp. ginger
3/4 tsp. nutmeg
1/8 tsp. ground cloves

Heat oven to 350 degrees. Separate egg whites. Beat 1 egg white with 1 tablespoon water and brush over pie shell. Bake pie shell for 10 minutes in oven, remove. Beat egg yolks and add sweet potatoes, melted butter, sugars, syrup, cream, salt, flavorings and all spices. Beat egg whites until stiff and fold into sweet potato mixture. Pour into pie shell and bake until knife inserted in filling comes out clean, about 40-50 minutes.

DANG GOOD PIE (Shiloh United Methodist Church Cookbook)

¾ stick butter
3 eggs
3 T flour
1 cup crushed pineapple
1 cup coconut
pinch of salt
1 - 9 in.unbaked pie shell (deep)

Melt butter and mix with remaining ingredients.
Pour filling into unbaked pie shell and bake
at 350º for 30-45 mins.

Recipe by: ANNIE ROUGHTON

CHOCOLATE PIE (Shiloh United Methodist Church Cookbook)

1 baked pie shell
4 T cocoa
1 cup sugar
1½ cup milk
2 T butter
1 t. vanilla
3 T. self-rising flour
3 egg yolks (Reserve whites for meringue)

Blend cocoa, sugar and flour, add milk and beaten
egg yolks; cook until thick over low heat. Remove
from fire, add butter and vanilla. Pour into baked
pastry shell, cover with meringue and bake in low
oven (300º ) for about 15 minutes.

Recipe by: DORA COLSTON

PECAN PIE (Shiloh United Methodist Cookbook)

3 eggs
2/3 cup sugar
½ tsp salt
1/3 cup butter, melted
1 cup dark brown syrup
1 cup pecans

Mix all ingredients together except pecans. Place chopped
or pecan halves in bottom of pastry lined pie pan. Pour
syrup mixture over the pecans and bake until nicely browned
at 375º about 40 - 45 mins.

Recipe by: ODELLA BAIRD

Double Chocolate Pie

1½ cups cold fat-free milk-divided
1 pkg.(1.4z)sugar free instant chocolate
fudge pudding mix.
1 carton (8 oz.) frozen fat-free whipped
topping, thawed, divided.
1 reduced fat graham cracker crust (8 in.)
1 pkg. (1 0z.) sugar-free instant white
chocolate or vanilla pudding mix.
Semi-sweet chocolate curls and shavings, optional

In a bowl, whisk 3/4 cup milk and chocolate pudding
mix for 2 mins. or until thickened. Fold
in 1¾ cups whipped topping. Spread into crust.

In another bowl, whisk the remaining milk and the
White chocolate pudding mix for 2 mins. or until
slightly thickened. Fold in remaining whipped topping.
Spread over chocolate layer. Refrigerate for 4 hours
or until set. Garnish with chocolate curls if desired.