from Sonya Wood:


Strawberry Pie

1 c. sugar
2 T. cornstarch
1 small pkg. strawberry Jell-O
1 c. water
red food coloring

Mix all ingredients and bring to a boil. Cool. Place 2 c. sliced
strawberries in baked pie shell. pour Jell-O mixture over berries.
Refrigerate until set. top with Cool Whip.


Strawberry Pie Glaze

1-3 oz. pkg. cream cheese
1 qt. strawberries
1 1/2 c. strawberry juice and water
1 c. sugar
3 T. cornstarch

Soften cream cheese and spread in a baked pie shell. Place half of berries
on cheese. Mash rest of berries to make juice. Bring to a boil and add sugar
and cornstarch. Boil 1 minute. Cool. Pour berries. Chill. Serve with Cool Whip

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from Anita:

Coconut Pecan Pie

3 eggs
1 1/2 cups sugar
1/2 cup butter or margarine, melted
2 tsp. lemon juice
1 tsp. vanilla extract
1 1/4 cup flaked coconut
1/2 cup coarsely chopped pecans
1 unbaked pastry shell 9"

In mixing bowl, beat eggs, add sugar, butter, lemon juice and
vanilla; mix well.  Stir in coconut and pecans; pour into pie shell. 
Bake at 350 degrees for 45 - 50 minutes or until set.  Cool
completely.  Store in the refrigerator.  Yield 6-8 servings.  From  
Taste of Home Magazine

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from Janice Gabrielson:

Mile High Strawberry Pie
2 egg whites   
1 box thawed, frozen strawberries (sweetened)
1 Tblsp. lemon juice
1 C sugar   
1/2 pt. cream
Beat egg whites until fluffy. Add strawberries, lemon juice and sugar. 
Beat for 15 min--yes, 15 min. Beat cream until thick. Fold into 
strawberry mix. Pour into cooked shell and freeze until solid. At least 
several hours.


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from Sue B:

Bourbon Chocolate Pecan Pie

1/2 15 ounce package refrigerated pie crust (I make a single pie crust)
4 large eggs
1 cup light corn syrup
6 tablespoons butter or margarine, melted (I use butter)
1/2 cup sugar
1/4 cup firmly packed light brown sugar
3 tablespoons Burton (optional) a small airplane size does the pie and
whipped cream
1 tablespoon all purpose flour
1 tablespoon vanilla extract
1 cup coarsely crushed pecans
1 cup (6 ounces) semi sweet morsels, melted.FIT pie crust into lightly greased
9" pie pan according to package directions, being careful to press together
any cracks.  Fold edged under and crimp.

WHISK together eggs and next 7 ingredients until blended, stir in pecans and
melted chocolate.  Pour filling into pie crust.

BAKE on lower over rack at 350 degrees for 1 hour or until set.  Shield pie
with aluminum foil after about 20 minutes to protect crust.  Cool completely on
wire rack.  (Then I put in the fridge because DH loves his pies COLD).

NOTE:  good plain, BUT, if you like a topping, make whipped cream (or use
store bought).  Put remaining Bourbon (or 1 tablespoon) in whipped cream while
making.  Cut pie, drizzle with fudge sauce, then a dollop of whipped cream, and
then shavings of chocolate (or this year I am topping with a candy kiss). 

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