Pies Hershey Bar Pie Serves 6 to 8 1 Pillsbury All-Ready pie crust 16 large marshmallows ½ cup milk 8-ounce Hershey bar with almonds or use 6 regular-sized Hershey bars additional Chocolate for garnish 16 ounces Cool Whip
Bake and cool crust. Break chocolate bars into small chunks. In top of double boiler, combine marshmallows and milk. Place over hot water and stir mixture until marshmallows melt. After mixture cools completely, stir in Hershey bar chunks. Fold in half (8 ounces) of the Cool Whip. Spread over cooled crust and refrigerate for at least 6 hours or overnight. Garnish with additional Cool Whip and shaved chocolate curls. Helen Tucker
Inez’s Chess Pie Serves 8 1 stick butter 1½ cups sugar 1 tablespoon vinegar 3 eggs 1 tablespoon cornmeal 1 teaspoon vanilla
This is an old recipe from a wonderful lady who worked for my mother back in the 1960s and 1970s. She used to fix it for all our family holidays, and it was one of our favorite desserts. Mix the butter, sugar, and vinegar in a saucepan and melt over low heat. In another saucepan, add the eggs and carefully stir in the cornmeal over low heat. Stir just until the eggs and cornmeal blend. Make sure the eggs don’t begin to cook. Combine with the sugar mixture and add the vanilla. Pour into a pie shell and cook in a 350degree oven for 30 to 45 minutes. Hope you enjoy as much as we did! Mimi Allen 404