Pineapple Pie (North Carolina)

Juice of 1 lemon
1 can Eagle Brand milk
1 container of Cool whip = 9 oz
1 large can of crushed pineapple (drained)
1 C. pecans - chopped

Mix well and pour into 2 deep dish Graham Crackers crusts.

Freeze

Is someone going to make a cook book using all of these state recipes? If so I will stop copyig all these recipes and wait for the cookbook......lol

I am so glad you put that recipe on the board for sugar pie! I have heard Dave and his mother talk about it and tried to find out what it was. We don't make that in Alabama or rather it's not a traditional pie from Alabama.

Here is one from alabama


Coconut-Chocolate Pecan Pie

Ingredients
Pastry for Single-Crust Pie (recipe follows)
3 eggs
1 cup light-colored corn syrup
2/3 cup packed brown sugar
1/3 cup butter, melted
1 teaspoon vanilla
1/4 teaspoon salt
1 cup semisweet chocolate pieces
1 cup flaked coconut
1 cup pecan or walnut pieces
Whipped cream (optional)
Toasted flaked coconut (optional)
Directions
1. Prepare Pastry for Single-Crust Pie. To transfer pastry, wrap it around the rolling pin. Unroll pastry into a 9-inch pie plate. Ease pastry into pie plate without stretching. Trim pastry to 1/2 inch beyond edge of pie plate. Fold under extra pastry. Crimp edge. (Do not prick.) Set aside.
2. For filling: In a medium bowl, combine eggs, corn syrup, brown sugar, butter, vanilla, and salt.
3. In pastry shell, layer semisweet chocolate pieces, 1 cup coconut and pecan pieces. Pour egg mixture over all, spreading evenly. To prevent overbrowning, cover edge of pastry shell with foil.
4. Bake in a 350 degree oven for 30 minutes. Remove foil; bake for 20 to 25 minutes more or till set. Cool completely on a wire rack. Cover and store in refrigerator within 2 hours. If you like, serve with whipped cream and sprinkle with toasted coconut. Makes 8 to 10 servings.
Pastry for Single-Crust Pie: In a large bowl, stir together 1- 1/4 cups all-purpose flour and 1/4 teaspoon salt. Using a pastry blender, cut in 1/3 cup shortening until pieces are pea-size. Sprinkle 1 tablespoon of cold water over part of the mixture; gently toss with a fork. Push moistened dough to the side of the bowl. Repeat moistening dough, using 1 tablespoon cold water at a time, until all the dough is moistened (4 to 5 tablespoons cold water total). Form dough into a ball. On a lightly floured surface, use your hands to slightly flatten dough. Roll dough from center to edges until 12 inches in diameter. Continue as directed in Step 1.
Nutrition Facts
Servings Per Recipe 8 to 10 servings
Calories697,
Total Fat (g)39,
Saturated Fat (g)17,
Monounsaturated Fat (g)13,
Polyunsaturated Fat (g)6,
Cholesterol (mg)99,
Sodium (mg)309,
Carbohydrate (g)86,
Total Sugar (g)48,
Fiber (g)4,
Protein (g)8,
Calcium (DV%)5,
Iron (DV%)13,
Percent Daily Values are based on a 2,000 calorie diet

I am going to put these recipes on a blog and the new blog you can print out a book (really)

No Clean-up Apple Pie (from Georgia)

1 deep dish unbaked pie shell
l large brown paper bag

Filling:
6 cups peeled, thinly sliced tart apples
1/2 c sugar
2 TBS flour
1/2 tsp nutmeg
1 tsp cinnamon
2 TBS lemon juice

Topping:
1/2 c butter/margarine
1/2 c flour
1/2 c packed brown sugar

Directions:
Preheat oven to 425 degrees.
Mix all filling ingredients in a large bowl and toss to cover apples with lemon juice. Pour into unbaked pie shell. Prepare topping by combining flour with sugar and cutting in butter (make crumbly...about pea sized crumbs). Sprinkle topping evenly over the apple mixture and pat down around the edges of the crust. Slide pie into the brown bag and fold the end of the bag under the pie plate. Place pie in bag onto a cookie sheet. Bake 50 minutes.

Nothing to clean up in case it spills over and this is SO good (especially with a little vanilla ice cream or whipped topping!

Donna, Toomsboro, GA

What size is a SMALL yogurt and what size tub of Cool Whip?

Hands gone crazy, I have no idea how I have so many posts!

Was not finished. can some one delete these posts errors. I do not know how I have it in here not finished.

This is my chocolate pie, it was my Mothers' and Grandmothers'

Iron Skillet Chocolate Pie from Tennesse

1 cup sugar
2 tbsp, (rounded) flour
2 tbsp. (rounded) cocoa I use less as I like milk chocolate I don't round
1 tbsp. (rounded) butter
2 eggs, separated
1 c. milk
1 tsp vanilla
1 pie shell, baked
Mix sugar, flour and cocoa. Melt butter in iron skillet; add sugar mixture and mix lightly. Combine beaten egg yolks and milk; add
to mixture, stirring constantly. Cook slowly until thick; add vanilla and blend well. Pour in pie shell; cover with stiffly beaten egg whites. Brown in oven.