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Tuesday, December 1, 2015

National Pie Day

When I was growing up in the 1970's and 1980s the world was a much different place and seemed much more simple. Our family hosted an area fish fry every summer to fund money to keep up the pine tree cemetery. While the fish fry is gone and the gathering does not take place anymore their is still a fund raiser for the cemetery that helps to earn money. Back in the day's of the fish fry the lines were long and the eating area was full of tables and each guest was served like royalty. I have did many jobs there including table setting making sure there was tomatoes, etc... left on the table for all to eat, pouring up glasses of tea and cups of coffee and my most loved job the job of cutting and serving pies. We would set out a long table where each guest could choose their own slice of pie or cake. There was such a variety of pies so many I wanted to taste and eat yummy

Raisin pie, blueberry pie, cherry, pumpkin, peach, and the list goes on and on. Today I share with you a recipe for delicious pies. What is your favorite pie? If you have a new or different one would love to know about it.
 Peppermint Snow Pie
(recipe source here)
1 1/4 cups chocolate graham cracker crumbs (8 crackers)
2 tbsp. granulated sugar
1/3 cup butter, melted
1 7 gram envelope unflavored gelatin
2 tbsp. boiling water
1 12 oz. can evaporated milk
6 oz. white morsels
1/2 tsp. peppermint extract
8 oz. frozen whipped topping, thawed, divided
1/2 cup coarsely chopped hard peppermint candies (about 24), divided

Preheat oven to 375 degrees. Grease 9-inch deep-dish pie plate. Combine crumbs and sugar in pie plate. Stir in butter. Press crumb mixture onto bottom and up sides of prepared pie plate. Bake for eight minutes. Cool completely on wire rack.

PLACE gelatin in small bowl; stir in water. Let soften for 1 minute.
HEAT evaporated milk and softened gelatin in small saucepan over medium heat; stirring constantly with whisk until mixture is dissolved and hot. Remove from heat; stir in morsels and peppermint extract until completely melted and smooth. Pour into medium bowl.  Re­frigerate uncovered for 30 minutes, stirring occasionally, until cool to touch.  Gently whisk in 2 cups whipped topping. Sprinkle 1/4 cup candies over bottom of crust.  Pour filling over pie crust.
REFRIGERATE for 2 hours or until set.  Spread remaining whipped topping over center of filling.  Sprinkle with remaining 1/4 cup candies. Serve immediately

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