More Quarantine Recipes! This one I found in one of my old cookbooks: “Aunt Bee’s Delightful Desserts” which I probably got at a Cracker Barrel or similar. Believe it or not, all of the Andy Griffith Show cookbooks are awesome and have great recipes that work and I love all of the trivia about the show that is included. Give them a try if you ever see one!
Checkerboard Chess Pie
1 stick butter or margarine
1 1/2 cups sugar
3 eggs, beaten
1 tablespoon dark vinegar (I used balsamic)
1 teaspoon vanilla extract
1 pie shell, unbaked
Cream butter and sugar. Add eggs, vinegar, and vanilla. Mix and pour into an unbaked pie shell and bake at 350 for 45 minutes. Serves 6-8
I have NO idea why I keep gaining weight during this time of Quarantine! What could it be???
On a completely unrelated note, here is a Lemon Meringue Pie I made today that is amazing.
Lemon Meringue Pie
1 1/2 cup sugar (plus 6 Tbsp. for meringue)
3 Tbsp. Cornstarch
3 Tbsp. Flour
dash of salt
1 1/2 cup hot water
3 slightly beaten egg yolks (save the whites for meringue)
2 Tbsp. Butter
1/3 cup lemon juice
9″ pie shell (I prebaked mine)
1/2 tsp. vanilla
1 tsp. cream of tartar
In saucepan, mix sugar, cornstarch, flour and salt. Gradually add hot water, stirring constantly. Cook and stir over hgih heat until mixture comes to boiling. Reduce heat; cook and stir 2 minutes. Stir small amount of this hot mixture into the egg yolks, then add these tempered yolks to your hot mixture. Bring back to boiling and cook 2 minutems more. Add butter and lemon juice, mixing well. Pour into pastry shell. Make meringue (see below). Spread meringue over filling. Bake at 350 for 12-15 minutes.
Beat 3 reserved egg whites with vanilla and cream of tartar until soft peaks form. Gradually add 6 Tbsp. of sugar, beating until stiff peaks form and all sugar is dissolved.
This is absolutely one of my favorite pies. It is no-bake and super easy to make! Perfect for a summer day. My mom made these when I was a little girl for my dad, so it reminds me of that wonderful time. I hope it transports you to summer!
Susan’s Lemon Icebox Pie
1/2 cup fresh lemon juice
1 (14 ounce) can Eagle Brand Condensed Milk
1 cup whipping cream
1 graham cracker crust
Pour Eagle Brand milk into medium bowl. Mix in fresh lemon juice and stir together.
In a separate bowl, pour cream into medium bowl. Beat cream until it forms soft peaks.
Gently fold cream into lemon and milk mixture.
Pour into graham cracker crust and cover with plastic dome. Chill in refrigerator for at least one hour. Store in refrigerator. Enjoy!