Archie’s Recipe Book

Creamy chocolate chiffon pie

Soften gelatin in ¼ cup cold water. Put ½ cup cold water in top of double boiler, to which add your cocoa or chocolate squares. When thoroughly dissolved, add ½ cup sugar, the egg yolks slightly beaten, and salt. Cook until custard consistency, stirring constantly. Add gelatin to hot custard and stir until dissolved. Cool and add vanilla. When mixture begins to thicken, fold in stiffly heated egg whites to which the other half cup sugar has been added. Fill baked pie shell or graham cracker crust and chill. Just before serving, a thin layer of whipped cream may be spread on the pie.

Pecan pie

Cream butter, slowly beat in sugar, salt. Add eggs, one at a time, beat briskly. Blend entire mixture. Pour into pastry lined pie tin. Bake 10 minutes in 450ºF oven, reduce heat to 350ºF. Bake until custard sets, about 30 minutes. Serve plain or with sweetened whipped cream. Add pecan halves over pie.