OK I will get a better picture of this done when I make it again but this is all I had and some people were requesting the recipe.  I got this recipe off of everday-art  and I topped it with some leftover meringue I had from making a caramel pumpkin pie.  I increased the proportions of the original recipe to fill my pie crust.  This left maybe a cup of filling left over which we just ate like pudding.
1 pie crust baked
1 1/2 c white sugar
3/4 c flour
3/4 tsp salt
3 c milk
3/4 c sour cream
4 egg yolks
1/4 + 1/8 c butter
2 1/4 tsp lemon zest (zest of 2 lemons - more the better_
1/4 + 1/8 c lemon juice

1. Make a pie crust.  When you roll it out sprinkle a half cup of graham cracker crumbs on the counter and on top of the crust.  This will give the crust a good sweet crunch and keep it from being soggy.
2. Cook the pie crust completely and let it cool.
3. In a sauce pan, combine the sugar, flour and salt.  Gradually stir in milk.  Cook and stir on medium heat until thickened and bubbly.  Reduce heat, and cook and stir 2 more minutes.  Remove from heat.
4. Beat yolks slightly in a small bowl.  Stir one cup of milk mixture into yolks while stirring.  Then stir in yolk mixture into sauce pan.  Bring to a gentle boil.  Cook and stir 2 more minutes.
5. Remove from heat and stir in butter, lemon zest and lemon juice.  Fold in sour cream
6. Pour into baked pie shell and cool.  Let it cool on the counter till room temperature before sticking it in the fridge to help keep it from cracking.

When we were first married I had some friends, the James family, who introduced me to this pie.  They would make it for Greg's birthday every year.  It is very simple and can be made in a 9 x 13 pan but I like the presentation of it made in a springform pan.  It does need to be started the day before you plan to eat it or plan on getting up very early.  I made this to share with a family with nut allergies but otherwise its fun to add another layer of caramel topping or use peanut butter cup ice cream.


1 package oreo cookies
1 package cream cheese 8 oz
1 box vanilla ice cream
1 container hot fudge 16 oz or so
1 small container cool whip

1. Spray your pan with cooking spray.  If you are using a springform pan, line the bottom with parchment paper to make it easier to serve.
2. Save 4 oreo cookies to decorate the top of the cake with.  Mash the rest of the oreo cookies in a food processor or in a bag with a rolling pin until the cookies are uniform crumbs.  Mix together with a package of oreo cookies.  Press the cookies into the bottom of your pan for your crust.
3. Soften then ice cream.  You can microwave it on half power for 30 second intervals or leave it on your counter for 20 minutes.  Spread the ice cream over the oreo cookie crust and then freeze until firm.
4. Warm the hot fudge topping and pour it over the ice cream layer.  Freeze until firm.
5. Spread coolwhip on top of the hot fudge and decorate with cookies.  Freeze until firm.
6. Let the pie set out for 5 to 10 minutes before you serve it to let it soften.

Serves 12-15

This is Allison's favorite pie.  Really it is just a candy bar in a pie crust which is why she likes it so much.  It is super rich and tastes wonderful with whipped cream or vanilla ice cream.


1 9 inch pie crust, uncooked
6 Tbsp butter, cut into chunks
1 1/2 c packed dark brown sugar
1 tsp salt
4 large eggs
1 c light corn syrup
1 tsp vanilla
1 1/2 c pecans
6 oz semisweet and/or milk chocolate chips

1. Heat the oven to 375 degrees.  Cover the crust with foil and fill with beans or pie weights.  Cook 25-30 minutes till light in color.  Remove the pie from the oven and take off the foil and weights.  You want to add the filling while the crust is still warm.
2. In a medium sized pan, melt the butter over medium heat.  Remove the pan from the heat and stir in the sugar and salt until the butter is all absorbed.  Whisk in the eggs, corn syrup and vanilla until smooth.  Return the pan to the stove.  Cook over medium heat till it looks shiny and hot to the touch (130 degrees).
3. Stir in pecans.  Pour into pie crust.  Sprinkle chocolate over the top.  Press chocolate slightly into the filling.
4. Reduce oven heat to 275 degrees.  Cook the pie 50 - 60 minutes till the filling looks set.  Let the pie cool for at least 2 hours before serving.

This is Taylor's pie and coincidentally it is from a recipe by Robert Taylor that my mom had.  We have tried all sorts of other lemon pies but this one is the best and next to huge helpings of mashed potatoes and gravy is one of Taylor's favorite things at the holidays.  Make sure you beat the eggs in a separate bowl and add them separately.  If you just dump the eggs in to the hot mixture you will end up with chunks of cooked egg white in your pie.



1 1/2 c sugar
1/3 c cornstarch
1 1/2 c hot water
3 Tbsp butter
1/4 c lemon juice
1 1/2 Tbsp grated lemon rind
3 egg yolks, slightly beaten
9 inch baked pastry shell, cooled

Mix sugar and cornstarch in a saucepan.  Gradually stir in water.  Cook over medium heat, stirring constantly until mixture thickens and boils.  Boil 1 minute.  Slowly stir in eggs a little at a time.  Boil 1 minute longer.  Remove from heat.  Blend in butter, lemon juice and rind.  Pour into baked shell and chill before serving.  Serve with whipped cream.

A long suffering lady asked for this recipe MONTHS ago and I am finally posting it. This is my ultimate favorite pumpkin pie recipe.

3/4 c butter
2 c flour
1/4 tsp salt
1/3 c brown sugar
1/2 c chopped nuts
5-6 Tbsp cold water
15 oz can pumpkin
1/2 c sugar
1/3 c brown sugar
2 tsp pumpkin pie spice
1/4 tsp salt
3 eggs beaten
1/4 c sour cream
1 c half and half
1 tsp vanilla

For crust melt butter in pan just till it turns golden brown and cool.
In bowl stir together flour and the first 1/4 tsp salt. Stir in butter till coarse crumbs.
For streusel topping remove 3/4 c of flour mix set aside. In a small bowl stir together the 3/4 c flour mixture, 1/3 c brown sugar and nuts. Set aside.
Sprinkle 1 Tbsp at a time of water over flour and toss till moist and form into a ball. Roll into a 12 inch circle and put into a 9 inch pie plate. Trim and flute edges high.
Preheat oven to 375 degrees.
Combine pumpkin, sugar, 1/3 c brown sugar, pumpkin pie spice and 1/4 tsp salt. Add eggs and sour cream. Beat lightly. Stir in half and half and vanilla.
Fill shell. Cover edges with foil and bake 35 minutes.
Remove foil. Sprinkle with streusel. Bake 20 minutes.

To make your own pumpkin pie spice mix 1 tsp cinnamon, 1/2 tsp ginger, 1/4 tsp nutmeg and 1/8 tsp allspice.