French Silk Pie, from Bernell

French Silk Pie, from Bernell

Mom writes: From Bernell, Thanksgiving Eve, 11-21-79

1/2 cup butter
3/4 cup sugar
1 square baking chocolate, melted and cooled
2 eggs
baked pie shell
whipped cream
chocolate shavings for top

Cream butter and sugar. Add cooled melted chocolate and blend. Add 1 egg and beat 4-5 minutes. Add second egg and beat another 5 minutes. Pour in baked pie shell. Chill. Cover with whipped cream and shredded sweet chocolate.

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Strawberry Glaze Pie, from Molly

Strawberry Glaze Pie, from Molly

Molly says: “This is about the only recipe I know! I use it to impress my boyfriend's parents. Then they think I'm a good cook. If they only knew!"”

Nine-inch pie shell -- baked
6 cups strawberries
1 cup sugar
3 tablespoons cornstarch
1/2 cup water
3 ounces cream cheese

Bake pie shell according to directions on box. Mash 1 cup strawberries, add sugar, cornstarch and water. Cook on stove until thick. Boil one minute. Cool. Put 5 cups of whole strawberries into cooked and cooled pie shell. Pour strawberry glaze over top. Keep refrigerated.

Rhubarb and Pineapple Pie, from Rob

Rhubarb and Pineapple Pie, from Rob

2 cups rhubarb
1 cup crushed pineapple
pastry for double crust
1 cup sugar
2 tablespoons flour
1/8 teaspoon salt
2 eggs beaten

Set oven to 425 F. Peel rhubarb and cut into half-inch pieces before measuring. Line a pie plate with plain pastry. Mix rhubarb with sugar, flour, salt and eggs. Spoon or pour ½ the mixture into bottom shell. Spread half the pineapple over the rhubarb, repeat these two layers. Cover with top crust. Press edges together and trim. Prick top to let steam escape. If a glazed surface is desired, brush top of pie with milk, cream or melted butter. or slightly beaten egg white. Bake at 425 10 minutes, Reduce heat and continue baking at 325 30 minutes.