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GRASSHOPPER PIE Beatrice Boynton
CHOCOLATE SHELL: 1% C. cream

Y2 C. semi-sweet chocolate bits % C. Creme de Menthe

3 C. Rice Krispies ¥Y2 tsp. peppermint extract

FILLING: green food coloring

% C. sugar TOPPING:

1% tsp. salt 1C. heavy cream whipped

3 T. cornstarch 2 T. Creme de Menthe

3 egg yolks, beaten 2T. sugar

CHOCOLATE SHELL: Melt chocolate bits in double boiler. Combine with Rice
Krispies and press into pie plate to form shell. Refrigerate.

FILLING: Combine first 3 ingredients; cook until smooth. Add next 2 ingredients.
Cook until smooth - 1-2 minutes. Cool! When cool add the next 3 ingredients.
TFOPPING: Blend into whipped cream the Creme de Menthe and sugar. Decorate
with semi sweet chocolate curls if desired.

RHUBARB CUSTARD PIE Verna Henrikson
pastry for large pie 3 C. diced rhubarb

3 eggs - beaten ¥Y2 tsp. nutmeg

1¥%2 C. sugar 1 tsp. lemon extract

2 T. flour

2 T. melted butter
Preheat oven 425°.

In a bowl mix: eggs, sugar, flour, butter, nutmeg and lemon extract. Mix in 3 cups
diced rhubarb and pour into crust. Put on lattice top. Bake at 425°F - 40 minutes.

BLENDER COCONUT CUSTARD PIE Grace Sponberg
2C. milk ¥% C. sugar

4eggs 1 C. coconut

¥%a C. margarine 1% tsp. vanilla

% C. flour dash nutmeg

Preheat oven 350°.
Place all ingredients in blender. Blend one minute. Pour into well greased and

floured 10 inch pie pan. Bake at 350°F one hour and ten minutes or until custard is
set. Makes a quick and easy 10’’ pie.

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