BLUEBERRY CUSTARD PIE

this is from recipiezaar.com
I made it and it was delicious. It has Evaporated milk- just like the chocolate chess pie. MMmmhmmm

1 hour | 10 min prep
SERVES 6 -8

2 cups blueberries
1 9 inch pie shell
1 tablespoon flour
1 cup sugar
1 cup evaporated milk
3 large eggs, lightly beaten
1 teaspoon vanilla

1. Preheat oven to 425 degrees.
2. Place blueberries in pie crust; set aside.
3. In a medium bowl, mix flour and sugar; gradually add evaporated milk, stirring until smooth.
4.Whisk in eggs and vanilla until blended; pour mixture over blueberries.
5. If desired, sprinkle with a dash each of cinnamon and nutmeg.
6. Bake 15 minutes; reduce heat to 350 degrees.
7. Bake 35 minutes longer.
8. Cool completely before slicing.

I used this recipe for the pie crust- it taste good, maybe a little too salty, but its more of a crumbly crust, rather than a flakey crust, but worked fine for an informal serving.

My No Roll Pie Crust
25 min | 15 min prep
SERVES 6 -8 , 1 pie
1 1/2 cups flour
1 teaspoon salt
2 teaspoons sugar
1/2 cup oil
2 tablespoons milk
1. Mix dry ingredients together with a fork in a pie pan.
2. Make a well in the center and add the oil and milk.
3. Mix with a fork til it makes a ball.
Flatten and press into the pan in pie crust shape and
flute the edge.
4.
5. Bake at 375 for 10-12 minutes until golden.
One crust pie, excellent for cream pies and crumb
topped baked pies.

PECAN TARTS

Sister Toler's Pecan Tarts, From Molli's Beehive Class

Cream Cheese Pastry Crust
3oz cream cheese
½ C Margarine
1 C sifted all purpose flour

Let cream cheese and margarine soften at room temperature (if soften in microwave, don't over do it); Blend together, Stir in flour, Chill one hour.

Shape into 2-dozen 1-inch balls; place in ungreased muffin tins; press dough evenly against bottom and sides;


Pecan Filling
1 Egg
1 C brown sugar
1 T margarine softened
1 teaspoon Vanilla
Pinch of Salt
2/3 C broken pecans

Beat together egg, brown sugar, margarine, vanilla and salt just until smooth;
Divide ½ Pecans and place evenly in pastry shells in the muffin tins;
Add egg mixture to shells and top with remaining pecans.
Bake in slow oven at 325° for 25 Minutes or until filling is set.
Cool before removing from the muffin tins.

2 1/2 c sugar
7 Tablespoons cocoa
4 eggs
1 1/4 c evaporated milk
1T vanilla
1 stick butter
1/4 or more c chopped macadamia nuts, if desired
2 8-inch pie crusts or 1 10" deep dish (I always get left overs with that)

Put ingredients into blender and blend for 30 sec. Pour into crust
(top with nuts). Bake at 350 deg. for 30-45 min, until the top puffs
like a souffle (like we know what that looks like). Center will be
shaky when done. Do not over bake.