Pies Jimmy Carter Peanut Pie Serves 24 ½ gallon chocolate ice cream 10 ounces crunchy peanut butter 8 ounces Cool Whip 2 tablespoons crème de cocoa (dark) 3 graham cracker crusts
Mix first four ingredients together. Place in crusts. Freeze. Judy DeMott
Lemon Icebox Pie Serves 8 ½ cup + 2 tablespoons lemon juice, freshly squeezed 1 teaspoon grated lemon rind 15-ounce can sweetened condensed milk 2 extra large eggs, separated ¼ teaspoon cream of tartar 4 tablespoons sugar graham cracker pie crust
Combine lemon juice and grated lemon rind. Gradually stir into condensed milk in medium bowl. Separate eggs. Beat egg yolks until lemon colored. Add egg yolks to milk and lemon juice mixture. Blend well. Pour into cool graham cracker pie crust. In clean mixing bowl, add cream of tartar to egg whites. Beat egg whites until they stand in stiff peaks, gradually adding sugar as they are beating. Pile lightly on pie filling. Bake at 325 degrees for 15 minutes. No grated lemon rind? Use ¼ teaspoon of lemon extract. Refrigerate pie for at least an hour before serving. Carmen Boatwright 405