a good pie is worth it's weight in gold

you know a good pie is worth it's weight in gold.
I have my pie crust mix on my side bar, and it's a winner. Mix it up, put it in a large ice cream bucket, and when you're ready to make pies , it's ready for you, and makes a good crust everytime. Just add ice water, (secret ingredient of pie crust)

My chocolate pie is the best in the world, and an old friend gave it to me a great cook, Billye Currid.
Add mint flavoring instead of vanilla for a great pie, too.

And one of my favorite pies is german chocolate pie with coconut. Umm German chocolate cake is delicious too, home made..


4 ounces German chocolate
1/4 cup butter
1 1/2 cup sugar
1/8 teaspoon salt
1 teaspoon vanilla extract
3 tablespoons cornstarch
2 eggs, beaten
1 1/2 cup evaporated milk
1 unbaked 10-inch pie crust
1 1/3 cup shredded coconut
1/2 cup chopped pecans


1. Pre-heat oven to 375 degrees.
2. In microwave, melt chocolate and butter on a low setting in a medium-size microwave-safe bowl. Stir several times during melting process to prevent burning.
3. When chocolate is melted, stir in sugar, salt, vanilla, cornstarch and eggs until well blended. Stir in evaporated milk until smooth. Pour into pie shell.
4. Mix coconut and pecans together; sprinkle evenly over chocolate mixture. Use a knife to cut through coconut into chocolate mixture in several places. Bake 45 to 50 minutes or until center is set.

The pie center puffs slightly and the top begins to crack when it is done. If the crust becomes too brown, place a piece of foil over the top of the entire pie for the final 15 minutes of baking. A dollup of whipped cream can be added if desired.