Tasty pies for the Thanks­giv­ing ta­ble

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

To­day I have some un­be­liev­able de­li­cious pie recipes that can be used for any oc­ca­sion year round. Your guests will love th­ese pies with­out the crust and the cook will like not hav­ing to make the per­fect crust or hear­ing the re­marks about “store bought” crust. Let’s get started.

Im­pos­si­ble pump­kin pie

Heat oven to 350 de­grees. Grease one 9- or 10-in. pie plate. Beat to­gether, in a large bowl, 1/4 cup sugar, 1/2 cup Bisquick, 2 tbsp. but­ter, soft­ened, two eggs, one 13-oz. can evap­o­rated milk, 2-1/2 tsp. pump­kin pie spice and 2 tsp. vanilla. Beat un­til all in­gre­di­ents are well beaten and smooth. I use a blender which does a bet­ter mix­ing job. Pour this mix­ture into the pie plate and bake un­til knife in­serted comes out clean, about 50 to 55 min­utes. Serve with whipped cream. Hint: Taste the mix­ture be­fore bak­ing to see if you de­sire a heav­ier pump­kin taste; if so, stir in more pie spice.

Im­pos­si­ble sweet potato pie

In a bowl or blender place four eggs, 1-1/2 cups sugar, 2 cups sweet potato (cooked, skinned, mashed), 2 cups evap­o­rated milk, 2 tsp. vanilla, 1/2 cup sifted white flour, a pinch of salt, 1-1/2 tsp. bak­ing pow­der and one stick of melted but­ter or mar­garine. Blend un­til smooth and pour into two 9-in. greased pie plates. Bake in pre­heated 350 de­gree oven for 30 to 35 min­utes or un­til set. Serve with whipped cream if de­sired.

Im­pos­si­ble co­conut pie

This is a fa­vorite pie of many and easy to make. In a blender mix four eggs, 2 cups sugar, 1/2 cup flour, 2 cups milk, 1 tsp. vanilla and one can flaked co­conut. Pour into two 8- or 9-in. pans, lightly greased. Bake at 350 de­grees for 30 min­utes or un­til set. De­li­cious.

Crock Pot rice pud­ding

Carol, this one is for you. On low heat in the Crock Pot, place 1 cup old-fash­ioned rice, 3/4 cup sugar, 1 tbsp. vanilla, 1 tbsp. salt and 8 cups milk. Cook for six to eight hours, stir­ring oc­ca­sion­ally. When you re­move the lid from the pot to stir, do not the mois­ture gath­ered on the lid drip into the pot. I have cooked this rice pud­ding on high for five to six hours and it turned out fine. Add raisins, if de­sired, the last one to two hours of cook­ing. When serv­ing, sprin­kle some cin­na­mon on top.

Next week we will use recipes for your left­overs, in­clud­ing the pop­u­lar “Bob­bie” sand­wiches. One of my joys of do­ing this col­umn is this op­por­tu­nity to wish you and your fam­ily the bless­ings of Thanks­giv­ing.

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