Cherry Pie



4 cups cherries, pitted



1 cup sugar (1 1/4 cups for sour cherries)



1/4 cup flour



1/2 teaspoon cinnamon



Pastry for a double-crust 9-inch pie



Mix ingredients for filling.



Place in pastry-lined pie pan.



Put top crust on. Cut vent slits in top crust, and flute edges.



Brush with milk and sprinkle with sugar.



Bake at 425 for 25 minutes, reduce heat to 350 and bake for 25-30 minutes more. Makes 8 servings.



Creamy Chocolate Mousse Pie



1 1/2 cups miniature marshmallows



1 (7 oz.) bar milk chocolate candy



1/2 cup milk



2 cups heavy whipping cream



1 (9 inch) pie shell, baked



Heat marshmallows, chocolate candy, and milk in a saucepan over low heat until marshmallows and chocolate are melted, stirring constantly. Allow mixture to cool completely.



Beat heavy cream in a large bowl until stiff peaks form. Gently fold cooled chocolate mixture in whipped cream until well mixed; pour into baked pie shell. Refrigerate until set, about 3 hours. Makes 10 servings.



Smooth and Creamy Peanut Butter Pie



3/4 cup creamy peanut butter



1 (8 oz.) package cream cheese



1 1/4 cups confectioners' sugar



1 (12 oz.) container frozen whipped topping, thawed



1 (9 inch) prepared chocolate cookie crumb crust



In a large bowl, mix together peanut butter, cream cheese and sugar. Then stir whipped topping into peanut butter mixture. Whisk until smooth and no lumps remain.



Pour filling into pie crust and refrigerate for about 3 hours until pie is firm.



Southern Egg Custard Pie



1 pint plus 2 Tbsp. milk



6 eggs



2 Tbsp. butter



1/4 tsp. salt



1 cup less 2 Tbsp. sugar



1 tsp. vanilla



Dash of nutmeg, optional



Large unbaked pie shell



Cream butter, sugar and salt.



Add 3 eggs and mix at medium speed with electric mixer for 1 minute.



Add other 3 eggs and beat 3 more minutes on high speed.



Stir in milk and blend well.



Add vanilla and nutmeg; stir until blended



Pour into pie crust.



Cook 10 minutes at 450 then turn oven down to 325 and bake for 25 minutes longer or until knife blade comes out clean in center of pie.



Five ingredients do not count salt, pepper, butter, oil and optional ingredients.