Friday, January 24, 2020
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CELESTE’S PECAN PIE
Crust: 3 Tbsp water
1 stick margarine
1 1/2 cups plain flour
Melt butter in water. Remove from heat and add flour. Mix into a ball. Spread with fingers to fit pie plate.
Filing: 1/2 cup granulated sugar
1 cup brown sugar (not firmly packed)
1 Tbsp flour
2 Tbsp milk
1 tsp vanilla extract
1 stick butter or margarine, minus one inch
1 cup pecans
1 unbaked pie shell (see crust above)
Mix all ingredients except butter and pecans. Melt butter, and add to mixture. Add pecans. Pour into pie shell, bake at 350 degrees for 30-35 minutes.
CELESTE’S CHOCOLATE FROSTING
2 cups sugar
1/2 cup cocoa
1/2 cup milk
1/2 cup butter
Mix together ingredients and put on stove. Stir constantly. When it starts boiling where it can’t be stirred down, let it boil for 1 minute. Take off stove and beat until thick. Set in cold water.
