Pies and Tarts


Grasshopper Pie

1/2 pkg. Nabisco thin chocolate wafers
2 tbsp. butter

Crush chocolate wafers and mix with butter. Press into 9-inch pie pan.

1/2 c. milk
25 lg. marshmallows
3 tbsp. Crème de Menthe

3 tbsp. Cream de Cocoa
1/2 pt. cream, whipped

Melt marshmallows and milk in a double boiler. Cool. Add Cream de Menthe and Cream de Cocoa. Fold in whipped cream. Pour into crust. Sprinkle a few crust crumbs on top.
Lemon Custard Tart

3 eggs, separated
1 1/2 lemons
1 can condensed milk
1/8 tsp. salt

1 1/2 c. flour
1 tsp. salt
1 1/2 tsp. sugar
1/2 c. vegetable oil

2 tbsp. milk
9" tart pan (with removable bottom)

Preheat oven to 325 degrees. Crust: Mix together 1/2 cup vegetable oil and 2 tablespoons of milk. Pour over flour mixture. Stir until no dry flour is left. Press dough into tart pan. Filling: Beat the egg yolks. Add grated rind and juice of lemons condensed milk and salt. Mix together. Beat egg whites until stiff and then fold into lemon mixture. Pour into unbaked crust. Bake for 40 minutes.

Cooking Notes

How To Cook
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