The first-place winner: French Silk Pie
Submitted by Page Cannon of Concord
Crust
2 egg whites
½ cup sugar
1/8 teaspoon salt
1/8 teaspoon cream of tartar
½ vanilla
½ cup chopped pecans
Filling
½ cup butter
¾ cup sugar
1 ½ squares unsweetened baking chocolate, melted
1 teaspoon vanilla
2 egg yolks
2 eggs
Sweetened whipped cream
For crust, beat egg whites until stiff, gradually adding sugar, salt and cream of tartar. Fold in vanilla and pecans. Pour into a 9-inch pie pan. Bake at 300 degrees for an hour. Remove and allow to cool completely.
For filling, cream the butter and sugar. Blend in cooled, melted chocolate and vanilla. Add yolks and eggs, one at a time, beating 5 minutes between each egg and yolk (for a total of 20 minutes). Continue beating as necessary until sugar is completely dissolved. Pour filling on top of cooled crust and refrigerate until firm. Top with sweetened whipped cream.
Pecan Pie
Submitted by Lorien Wilson of Loudon
Ingredients
9-inch unbaked pie shell
1 cup light corn syrup
1 cup dark brown sugar
3 eggs
1/3 cup butter, melted and cooled slightly
½ teaspoon vanilla
1 cup pecan halves or enough to cover filling
In a large bowl, beat eggs lightly. Add corn syrup, brown sugar, butter and vanilla. Mix well. Pour into pie shell. Arrange pecans on top. Bake at 350 degrees for 45 to 50 minutes, or until set.
Banana Cream Pie
Submitted by Wayne Wilson of Loudon
Ingredients
9-inch baked piecrust
5 medium bananas
8 ounces cream soft cheese
14 ounces condensed milk
1/3 cup lemon juice
1 teaspoon vanilla
Slice the bananas and arrange in pie shell. Beat cream cheese in small mixer bowl on medium speed until light and fluffy. Gradually beat in milk until well blended. Beat in lemon juice and vanilla. Pour into pie shell. Refrigerate until firm, at least two hours.
