Southern's Chefs Recipes from our kitchens to yours
Pies & Puddings

Pecan Pie ............................................Theresa S., Mount Olive, N.C..

1 cup of sugar
1/2 stick of butter
1 Tbsp. vanilla
3 eggs
2 Tbsp. of vinegar
1 cup of pecans

Mix all ingredients together and pour into pie shell. Cook at 350 degrees for 45 minutes.

Molasses Pudding ................................Diane C., Robersonville, N.C.

1/2 cup sugar
2 cups self-rising flour
1 cup buttermilk
1 egg
1/4 tsp. cinnamon
1/2 cup molasses
1 tsp. vanilla
1/4 stick butter

Mix all together.
Heat oven to 350 degrees.
Cook for 15 minutes or until firm.
Corn Pudding ..............................................Dan A., Gatesville, N.C.

1 pint corn
1/2 cup sugar
1 cup milk
3 eggs, beaten with 3 Tbsp.flour
2 tsp. butter
1/2 tsp. vanilla

Mix all together. Pour into a greased casserole. Bake 1 hour at 350 degrees.
Serves 8.
Pumpkin Pie (from Grandma Barbara) ...............Lisa W., Gatesville, N.C.
2 eggs slightly beaten
2 cups solid pack pumpkin
1/2 tsp salt
3/4 cup sugar
1 tsp cinnamon
1/2 tsp ginger
1/4 tsp cloves
1 2/3 cup Evaporated milk
1 (9in) unbaked pie shell
Mix ingredients in order given: Pour into pastry shell. Bake in 425' oven for 15 minutes. Reduce heat to 350'. Continue to bake for 45 minutes or until knife inserted in center comes out clean.
Japanese Fruit Pie (from Grandma Barbara) .............Lisa W., Gatesville, N.C..

2 eggs
1 cup sugar
1 stick butter
1 tsp vinegar
1/2 cup coconut
1/2 cup pecans
1/2 cup raisins
1 unbaked pie shell
Mix all ingredients together. Pour into pie shell. Bake 300' for 40 minutes.
Million Dollar Pie.........................................Shirley B., Warsaw, N.C..

(makes 2 pies)
2 graham cracker crumb crusts
1 16 oz. container Cool Whip (can use low fat or fat free)
1 can Eagle Brand sweetened condensed milk (or fat free condensed milk)
1 large can crushed pineapple, drained
1 can Mandarin orange slices, diced into smaller pieces.
1 cup coconut
1&1/4 cups chopped pecans
1/4 cup lemon juice (bottled or fresh)

In a large bowl combine the Cool Whip, condensed milk, pineapple, mandarin oranges, coconut and 1 cup of the chopped pecans. Add the lemon juice last to all of this and mix well (the lemon juice makes it thicken). Spoon the mixture into the 2 graham cracker crusts and sprinkle top of each with remaining 1/4 cup pecans. Refrigerate after making (these freeze very well).

English Apple Pie .................SBT Deposit Operations Department, Mount Olive, N.C.

1 Egg
3/4 Cup Sugar
1 Teaspoon Baking Powder
1 Teaspoon Vanilla
1/2 Cup Chopped Pecans
1/2 Cup Flour
1/2 Teaspoon Cinnamon
1/4 Teaspoon Salt
1 Cup Chopped Fresh Apples ( Peeled )

Mix all ingredients together and bake in unlined, ungreased pie pan at 350 degrees for 30 minutes.

Millionaire Pie.........................SBT Deposit Operations Department, Mount Olive, N.C.

2 Graham Cracker Crusts
1 Can Eagle Brand Milk
1 No. 2 Can Crushed Pineapple (well-drained)
1/2 Cup Fresh Lemon Juice
1/2 Cup Chopped Pecans
1 16 oz. Container Cool Whip

Fold lemon juice with Eagle Brand Milk, then Cool Whip, well-drained pineapple, and fold in pecans. Pour into 2 pie crusts and refrigerate for 3 hours.