1 unbaked 9” pie shell
½ c. sugar
3 eggs
1 ¼ c. white corn syrup
1/8 t. salt
2/3 c. walnut halves
1 t. vanilla
½ c. cream, whipped
1 c. semi-sweet chocolate bits

Start oven 375 degrees.  In medium sized bowl, beat eggs slightly with fork; add salt, vanilla, sugar, corn syrup, beating just until well blended.  Stir in walnuts and chocolate pieces.  Pour mixture into pie shell and bake 45 minutes or until top is evenly puffed up and starts to crack.  Serve warm or chilled topped with whipped cream.

Mix 1 envelope gelatin, ¼ c. sugar, 1/8 tea salt in top of double boiler.  Beat three egg yolks, and 1 ¾ c. milk.  Add to the gelatin mixture.  Cook over boiling water stirring constantly until gelatin is dissolved--8 minutes or less.  Do not over cook.  Remove.  Add 1 tea. vanilla.  Chill until mixture mounds when dropped from a spoon.  Stir in ¾ c. grated coconut.  Beat egg whites until stiff and beat in ¼ c. sugar.  Fold into gelatin mixture.  Turn into a 9” baked pie shell.  Top with whipped cream and ¼ c. toasted coconut.

1 9 or 10” baked pie shell
2/3 c. sugar
½ t. salt
2 ½ T. corn starch
3 c. hot milk
1 T. flour
3 egg yolks
1 ½ t. vanilla
1 T. butter

Blend dry ingredients.  Slowly add hot milk and boil 1 minute.  Beat egg yolks slightly and add one cup of hot mixture.  Add yolk mixture to hot mixture and cook one minute more.  Add vanilla and butter.  Cover with waxed paper while cooling

CHOCOLATE PIE
Increase sugar to one cup. Melt 2 ½ squares chocolate in milk. When cool, spoon into baked pie shell.   Top with whipped cream and chopped nuts

COCONUT CREAM PIE
Add ½ c. coconut to pie filling.   Spoon cooled filling into pie shell and top with whipped cream and additional coconut.  (Coconut may be toasted for topping)

BANANA PIE
Slice one or two bananas in baked pie shell and cover with cream filling.  Top with whipped cream.

I like to cook the filling for these pies and cool before putting into pie shell. It makes for a crisper crust and cuts down some on the over-flow of juices into the oven.

APPLE PIE: 
Cook 6 to 7 cups tart apples, ½ to ¾ c. white or brown sugar, 1 t. cinnamon, 2 T. butter, 2 T. flour.
Mix flour with sugar and cinnamon and then with fruit.  Cook over low heat until fruit is tender.  Cool and place in prepared pie shell.  Dot with butter and cover with pastry.  Turn under edges and crimp.  Cook in 400 to 425 degree
oven until browned—about 25 minutes

CHERRY PIE:
To a can of cherries add a little red coloring ½ c. sugar, 2 T. corn starch dissolved in a little of the cold  juice.  Cook until clear.  Cool.  Place in prepared pastry, dot with butter and proceed as for apple pie.

BERRY PIE:
Sweeten to taste and thicken with flour or cornstarch.  Dot with butter and proceed as for apple pie

PEACH PIE:
Four or five cups prepared peaches, 2 T. flour and sugar to taste. Cinnamon if desire. Proceed  as above.

18 graham crackers Roll into fine crumbs
Add:
1/3 cup softened butter
1/3 c. sugar
1 tea. cinnamon

Press firmly into pie pan (9”) and bake until it begins to brown around the edges.
Cool and fill with desired filling.  If the filling is topped with meringue, you may reserve 1/3 c. mixture to sprinkle over meringue before cooking.

½ lb. marshmallows
1 c. cream, whipped
1 c. milk
2 oz. unsweetened grated chocolate
1/8 t. salt
½ c. walnuts
1 t. vanilla
½ c. coconut
9” baked pie shell

Beat marshmallows and milk over low heat until marshmallows melt.  Stir in salt and vanilla.  Cool.  Fold in cream, chocolate and nuts reserving a little cream and chocolate for garnish.  Chill.

8 cups milk
1 lb powdered sugar
20 oz. bread, cubed
cinnamon
10 eggs
2 T. vanilla
raisins

Put bread in bowl and cover with milk.  Let stand, stirring occasionally until bread is well soaked.  Add balance of ingredients and mix well.  Pour into buttered pan and sprinkle with additional cinnamon.  Place pan in pan of hot water and bake in 350 degree oven for two hours. Place loose cover over top for first hour of baking.  Cool and serve with whipped cream.

WHISKEY SAUCE
In Louisiana and Mississippi this is the sauce often served with bread pudding.

1 cup cream
1 T. butter
1 cup sugar
½ t. cornstarch
1 t. ground cinnamon
5 T. whiskey

In saucepan heat the cream, sugar, cinnamon and butte together until almost boiling.  Meantime mix the cornstarch with the whiskey and stir in into the hot liquid.  Bring just to the boil to thicken.  To serve, pour a few spoonful of the sauce on serving plate.  Place portion of pudding on top and dust with powdered sugar.

1 9” graham cracker crust
2 eggs, separated
½ c. lime juice
¼ t. cream of tartar
1 15 oz. can sweetened condensed milk
4 T. sugar

Gradually stir milk into lime juice.  Add egg yolks and stir until well blended.  Beat egg whites with cream of tartar and sugar and gently fold into lime mixture.  Pour filling into pie shell and freeze until firm.  Serve frozen topped with whipped cream.

4 beaten egg yolks
1 t. lemon rind grated
1 c. sugar
4 beaten egg whites
½ c. lemon juice
1 9” pastry shell, baked
½ t. salt
1 c. heavy cream, whipped
1 envelope gelatin
¼ c. cold water

Combine yolks, ½ c. sugar, lemon juice and salt in top of double boiler.  Cook over hot water beating constantly until mixture is thick enough to stand in soft peaks.  Add rind and gelatin which has been softened in 1/4 c. water.  Beat remaining sugar with egg whites and fold into partially cooled mixture.  Pour into baked shell.  Chill until firm.  Spread with whipped cream just before serving time.  (If desired part of the cream may be folded into the filling before pouring into pie shell.  Be sure it is cool if you do this.)