Honey Pecan Pie

(8 servings)

Pastry for a 1-crust pie
1/2 cup honey
1/2 cup white corn syrup
1/3 cup granulated sugar
1/3 cup light brown sugar
3 eggs, lightly beaten
4 tbsp butter, melted
1 tsp vanilla extract
1 cup pecan halves


Preheat oven to 375 F.

Line a 9-inch pie plate with pastry.

Combine all ingredients except pecan halves. Pour into prepared pie plate. Arrange nut halves on top in any desired pattern.

Bake for 40 to 50 minutes, until filling is set and pastry is golden brown. Cool and serve cold or slightly warm.

Key Lime Grits Pie

1 unbaked deep-dish 9" pie shell
1 cup water
1/8 teaspoon salt
1/3 cup quick cokking grits
1/2 cup butter
1 cup sugar
2 talespoons all-purpose flour
3 egg yolks, slightly beaten
1/4 cup buttermilk
1/2 cup key lime juice

Prepare your crust and set aside. Preheat oven to 325 degrees F. In a small saucepan , bring water and salt to a boil. Add grits and cook for 4 minutes, stirring the entire side. Add butter and continue to cook and stir for an additional minute. Set aside.

Stir together sugar, flour, egg yolks, buttermilk and key lime juice. Stir into cooked grits. Pour into baked pie shell and bake for 35 to 45 minutes or until set.

You can either prepare a meringue topping for this pie or a whipped cream topping, depending on your preference.

SWEET POTATO PIE

2 1/2 cups of mashed sweet potatoes
1/2 cup of butter or margarine
1 1/4 cup of sugar
1 tablespoon of flour
1/2 teaspoon of salt
1/2 teaspoon of nutmeg
1/2 teaspoon of ginger
1/2 teaspoon of cinnamon
1/8 teaspoon of cloves
2 eggs
2 cans evaporated milk
2/3 cup of milk
2 (9 inch) unbaked pie shells

Combine sweet potatoes and butter or margarine, mix until well blended. Add sugar, flour and spices, mix well. Blend in eggs, and milks, mix well. Pour into pie shells. Bake at 425ºF. oven for 10 minutes. Reduce oven temperature to 350ºF. and cook for 1 hour.

Eagle's Coconut Custard Pie

9 inch unbaked pastry shell
1 C. flaked coconut
3 eggs
14 oz. sweetened condensed milk
1 1/4 C. hot water
1 t. vanilla extract
1/4 t. salt
1/8 t. ground nutmeg

Preheat oven to 425° F. Toast 1/2 cup coconut; set aside. Bake pastry shell 8 minutes; cool slightly. Meanwhile, in medium bowl, beat eggs. Add sweetened condensed milk, water, vanilla, salt and nutmeg; mix well. Stir in remaining 1/2 cup coconut. Pour into prepared pastry shell. Sprinkle with toasted coconut. Bake 10 minutes. Reduce oven temperature to 350° F.; bake 25 to 30 minutes longer or until knife inserted in center comes out clean. Cool. Chill if desired. Refrigerate leftovers.

FOR CUSTARD PIE: Omit coconut. Proceed as above.

Blueberry Custard Pie

1/2 cup granulated sugar
3 tablespoons cornstarch
1/8 teaspoon ground cinnamon
3 cups blueberries -- fresh or frozen
3 tablespoons orange juice
1 1/4 cups milk
3 egg yolks
1/2 cup granulated sugar
2 tablespoons cornstarch
1/8 teaspoon salt
1/2 teaspoon lemon extract -- or lemon juice
3 egg whites
1/2 teaspoon cream of tartar
6 tablespoons granulated sugar
1 9 inch pie crust -- baked

Preheat oven to 350ºF.

In a saucepan, stir together 1/2 cup sugar, 3 tablespoons cornstarch and the cinnamon. Stir in the blueberries and orange juice.

Cook and stir until the mixture is bubbly. Cover and set aside. For the custard, in a saucepan, combine the milk, egg yolks, 1/2 cup sugar, 2 tablespoons cornstarch and the salt. Cook and stir until bubbly. Cook and stir for 2 minutes longer. Stir in the extract. Cover and set aside.

In a medium mixing bowl, beat the egg whites and cream of tartar until soft peaks form. Gradually add the 6 tbl. sugar, beating until stiff peaks form. Pour the berry mixture into the pie crust. Carefully spread the custard evenly over the blueberries. Spread the meringue over the custard, spreading to the edge to seal.

Bake for 15 minutes. Cool on a wire rack. Store in the refrigerator.