Angel Pie
Crust		Meringue Shell Beat whites until foamy. Sprinkle with cream of tartar and salt. Continue beating until whites form soft peaks. Add sugar 2 tablespoons at a time. Beat until smooth and glossy. Then beat until very stiff peaks form. Spread in greased pie pan with 1" of whites in center. Bake at 275° for 50-60 minutes until pale brown. Let cool one hour. Lemon Filling Beat yolks until light. Add juice, rind. Mix sugar and flour together and stir in water. Add to yolk mixture and mix well. Cook in microwave stirring every minute. Cook until smooth and thick, about 5 minutes. Cool slightly and fold in whipped cream. Chill overnight and pour into meringue shell.
4 Egg Whites
1 Tsp. Cream of Tartar
1/4 Tsp. Salt
1 Cup Sugar
Filling
4 Egg Yolks
3 Tbsp Lemon juice
2 Tbsp Lemon rind
1 Tbsp Flour
1/2 Cup Water
1/2 Cup Sugar
1 Cup Cream whipped
From the kitchen of Sandi Smith		September 2, 2015
Chocolate Peanut Butter Pie
4 Tbsp. Peanut Butter		Melt peanut butter and honey in microwave for 20 seconds on high. Stir in rice cereal and press into pie plate. Mix pudding and milk together until thick. Pour into pie pan. Refrigerate for 3 hours. Top with whipped topping. Serves 8. Each 1/8 pie slice is 3 Weight Watchers points.
1 Tbsp. Honey
1 1/2 Cup Crispy Rice Cereal
1 Package Chocolate Pudding
2 Cups Skim Milk
8 Tbsp Whipped Topping





From the kitchen of Sandi Smith		September 2, 2015
Creamy Peach Pie
1 1/2 Pounds (3 Cups) Peaches		Melt Place peaches in pie shell. Beat eggs slightly in bowl; blend in sugar, flour and salt. Stir in cream and vailla; blend well. Pour over peaches. Bake at 375 ° for 40-50 minutes or untill center shakes slightly when moved.
1 9" Unbaked Pie Shell
2 Eggs
1 Cup Sugar
1/4 Cup Flour
Dash of Salt
1 Cup Heavy Cream
1 Tsp. Vanilla



From the kitchen of Sandi Smith		September 2, 2015