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Graham Cracker Cream Pie

Crust
18 graham crackers
½ cup melted butter
½ cup sugar

Roll crackers out fine, then add butter and sugar. Mix well. Line pie plate with mixture, reserving 1/3 for the top.

Custard
2 cups milk
1/3 cup flour
1 cup sugar
3 egg yolks
½ tsp. vanilla

Mix flour and sugar. Beat egg yolks and add to milk. Pour flour mixture into milk mixing as you go. When blended, cook mixture in a double broiler stirring constantly until thick. Add vanilla. Pour over graham cracker crust.

Meringue
3 egg whites
1 tsp. sugar
½ tsp. vanilla

Beat egg whites, sugar and vanilla until stiff. Spread mixture over custard. Sprinkle remaining graham cracker crust crumbs over meringue.

Bake pie for 20 minutes at 350°.

French Silk Chocolate Pie

Serves 8-10

Start with a fully baked pie shell.

Filling
1 cup heavy cream, chilled
3 large eggs
¾ cup sugar
2 tablespoons water
8 ounces bittersweet chocolate, melted and cooled
1 tablespoon vanilla
8 tablespoons (1 stick) unsalted butter, cut into ½ inch pieces and softened

With eclectic mixer on medium-high speed, whip cream to stiff peaks, 2 to 3 minutes. Transfer whipped cream to a small bowl and refrigerate.

Combine eggs, sugar and water in large heatproof bowl set over medium saucepan filled with ½ inch barely simmering water (don’t let bowl touch water.) With electric mixer on medium speed, beat until egg mixture is thickened and registers 160 degrees, 7 to 10 minutes. Remove bowl from heat and continue to beat egg mixture until fluffy and cooled to room temperature, about 8 minutes.

Add chocolate and vanilla to cool egg mixture and beat until incorporated. Beat in butter, a few pieces at a time, until well combined. Using spatula, fold in whipped cream until no streaks of white remain. Scrape filling into pie shell and refrigerate until set, at least 3 hours and up to 24 hours.

Serve.

(from Cook’s Country)

Easy Apple Crisp

4 cups sliced apples
¾ cup brown sugar
½ cup sifted flour
½ cup rolled oats
¾ tablespoon cinnamon
¾ tablespoon nutmeg
1/3 cup soft butter

Greas square pan. Put in peeled apple.

Combine remaining ingredients until crumbly. Sprinkle over tops of apples.

Bake for 35 to 40 minutes at 375°.