Start­ing the hol­i­days with de­li­cious pies

Times-Record - - Religion - By MARIE SAV­AGE Food Colum­nist

As promised last week I have some de­li­cious pie recipes for you that re­quire no crust. They are quick and easy to make. You can whip one up while pre­par­ing the meal and it will be ready to serve by the meal’s end. Clip and save this col­umn for a last-minute dessert. These pies make their own crust.

In­stant sweet potato pie

Pre­heat oven to 350 de­grees. Grease two 9-in. pie plates and set aside. Sift to­gether 1/2 cup reg­u­lar flour with a pinch of salt and 1-1/2 tsp. baking pow­der. Mix this with four well beaten eggs, 1-1/2 cups su­gar, 2 cups mashed sweet pota­toes, free of lumps and strings, 2 cups evap­o­rated milk and 2 tsp. vanilla. Mix well and then add one stick melted but­ter or mar­garine. Mix well and pour into the pre­pared pie plates and bake 30 to 35 min­utes or un­til set and knife comes out clean.

Im­pos­si­ble pumpkin pie

Heat oven to 350 de­grees. Grease one 9- or 10-in. pie plate and set aside. Beat to­gether 3/4 cup su­gar, 1/2 cup Bisquick, 2 tbsp. but­ter, two beaten eggs, one 13-oz. can evap­o­rated milk, 2-1/2 tsp. pumpkin pie spice and 2 tsp. vanilla. Beat well with a mixer and pour into pie plate. Bake un­til knife in­serted comes out clean, about 50 to 55 min­utes. Serve with whipped cream. No pumpkin re­quired.

Im­pos­si­ble co­conut pie

This one is my fa­vorite. Mix four beaten eggs, 2 cups su­gar, 1/2 cup flour, 2 cups milk, 1 tsp. vanilla and one can flaked co­conut. Mix well and pour into two 8-in. pie pans that have been lightly greased. Bake in a pre­heated 350 de­gree oven for 30 min­utes or un­til knife in­serted comes out clean.

Crock Pot rice pud­ding

If you have never tried this rice pud­ding recipe, you will be sur­prised how easy it is to make. Put the Crock Pot on low and place 1 cup old­fash­ioned rice in the pot with 1 cup su­gar, 1 tbsp. vanilla, 1 tbsp. salt and 8 cups milk. Stir well and cook on low for six to eight hours, stir­ring oc­ca­sion­ally. When you re­move the lid to stir, watch the mois­ture on the lid — don’t let it drip into the pot. You can add some raisins in the last 15 min­utes of cook­ing. This pud­ding does not use eggs.

Next week let’s do some duck and deer recipes.

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