angel pie with chocolate filling

ingredients
2 egg whites
1/8 teaspoon salt
1/8 teaspoon cream of tartar
1/2 cup sugar
1/2 cup finely chopped pecans
1/2 teaspoon vanilla

Combine first 3 ingredients in mixing bowl;  beat until foamy throughout;  add sugar, 2 tablespoons at a time, beating after each addition until blended;  beat until very stiff peaks;  fold in nuts and 1/2 teaspoon vanilla;  spoon mixture into lightly greased 8-inch pie pan and make nest-like shell, building up sides 1/2 inch above.

Bake at 300 degrees for 50-55 minutes.
Cool.

filling
1 4-oz. package Baker's German Sweet Chocolate
3 Tablespoons water
1 cup whipping cream
1 teaspoon vanilla
3 Tablespoons sugar

Place chocolate and water in top of double boiler;  stir until blended;  cool until thickened.  Whip cream;  add vanilla and sugar;  fold chocolate mixture into cream;  pile into meringue shell.
Chill 2 hours.
Serves 6.

Optional:  Cover with sweetened whipping cream and top with grated chocolate.

*I got this recipe from my mom.  The original source is unknown.

pumpkin pie

ingredients
1 cup light-brown sugar
1 tablespoon cornstarch
1/2 teaspoon salt
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/8 teaspoon cloves
1 1/2 cups fresh pumpkin puree
3 large eggs, plus 1 egg for glaze
1 1/2 cups evaporated milk or half&half or cream
1 tablespoon heavy cream

directions
1.  Preheat oven to 425 degrees.  Line a baking sheet with parchment paper;  set aside.  In a large bowl, combine sugar cornstarch, salt, ginger, cinnamon, cloves, pumpkin puree, and 3 eggs.  Beat well.  Add evaporated milk, and combine.  Set aside.

2.  Prepare your crust.

3.  Make the glaze: Beat the remaining egg, and combine with heavy cream.  Brush glaze very lightly on edges of pie shell.  Fill pie shell with pumpkin mixture.  Transfer to prepared baking sheet.

4.  Bake for 15 minutes.  Reduce heat to 350 degrees and continue baking for 45 minutes or until done.

pumpkin puree
1 sugar pumpkin

1.  Preheat oven to 400 degrees.  Using a sharp paring knife, cut several slits in pumpkin, piercing skin all the way through (this will let steam escape).  Place in a baking dish; pour about 1 inch water in bottom of dish.  Bake until skin is easily pierced and inside is very soft, 1 1/4 to 1 1/2 hours.

2.  Cut off top of pumpkin, and scoop our seeds; discard both.  Peel, and discard skin.  Place pumpkin in the bowl of a food processor; puree until smooth.  Store in an airtight container in the refrigerator up to 2 days or in the freezer up to 1 month.

(recipes from Martha Stewart Living)

traditional pumpkin pie with no-fail pie crust

No-Fail Pie Crust - makes 3 shells

2 3/4 C. flour

1 C. shortening

1 tsp. salt

Blend together. Add the following which has been mixed together.

1 egg beaten

1/4 C. ice cold water

1 tbsp. vinegar

Lightly mix to a soft dough, roll out and place in pie pans. Prick with a fork. Bake at 425 degrees for 10-15 minutes.

Traditional Pumpkin Pie

4 eggs, lightly beaten

1 1/2 C. brown sugar

2 tsp. ground cinnamon

1/2 tsp. ground cloves

1 can (29 oz.) pumpkin

1 tsp. salt

1 tsp. ground ginger

3 C. half and half or canned milk (undiluted)

Combine all ingredients in order given; pour into two unbaked pie crusts. Bake in preheated 375 degree oven for 15 minutes and reduce to 350 degrees for 40 to 50 minutes or until knife inserted near center comes out clean. Cool, serve with whipped cream. Makes two 9-inch pies.