Walnut Crumb Crust

Image source: desertculinary.blogspot.com

Ingredients:
1 cup Fine graham cracker crumbs or gingersnap wafer crumbs
1/2 cup Chopped walnuts
1/4 tsp Salt
1/4 cup Soft butter
1 Tbsp  Honey

Mix all the ingredients and press into 9" pie pan. Bake in moderate over about 6 minutes. Cool before adding the pie filling. Delicious base for cream pies or pumpkin pie.

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Whistle Stop's Sugar Cream Pie

Image source: idahofergusonfamily.blogspot.com

Ingredients:
1 1/2 cups Brown sugar (do not pack)
6 tbsp All purpose flour
1 cup Half and half
1 cup Heavy whipping cream
Pinch of Salt
1 tsp Vanilla
Butter
Cinnamon

Direction:
Mix together brown sugar and flour and put in bottom of an unbaked deep dish pie shell. Then mix together Half and half, whipping cream, salt, and vanilla. Slowly pour this mixture over the top of the brown sugar mixture.

DO NOT STIR!!!!! Dot with slices of butter and sprinkle with cinnamon. Bake 10 minutes at 450 degrees. Reduce heat to 325 degrees and bake for 50 minutes. Serve slices of pie slightly warm.

**I have found that baking the pie in a glass pie dish has better results then using the pie shell already in a aluminum pan. The aluminum ready pie crust seems to over cook the brown sugar and make it hard instead of a gelatin type substance. Also Vanilla ice cream is a great accompaniment to the pie. Plus it will help ease some of the kick from the richness of the pie.

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White Christmas Pie

Image source: Food.com

3 Servings

Ingredients:
1/2 cup Sugar
1 3/4 cups Milk
1/2 cup Sugar
1/4 cup Flour
3/4 tsp Vanilla
1/2 cup Whipping cream, whipped
1 Envelope unflavored gelatin
3 Eggs whites
1 cup  Moist shredded coconut
1/2 tsp Salt
1/4 tsp Cream of tartar

Blend 1/2 cup sugar, flour, gelatin and salt thoroughly in a saucepan, gradually stir in the milk. Cook over medium heat until the mixture boils, boil for 1 minute. Place the pan in cold water, cool until the mixture
mounds slightly when dropped from a spoon. Blend in flavoring. Carefully fold into meringue made of egg whites and 1/2 cup of sugar and cream of tartar, gently fold into whipped cream. Fold in moist coconut. Chill until set. Serve cold. Tastes great topped with crushed strawberries.

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