From Publishers Weekly

Starred Review. Though Rather’s known as the Pastry Queen, the author and baker-owner of the Rather Sweet Bakery and Café in Fredericksburg, Tex., covers a lot more than baked goods in this comprehensive colle (more…)

Amazon.com Review

At 640 pages and nearly two inches thick, Pie, the big book with the shortest possible title, is difficult to read in bed. It’s hard to hold up. It weighs on the stomach. But bed is where you will want to take it, night after night, following author Richard Haedrich’s lead through fruit pies, berry pies, nut pies, custard pies, turnovers, ice cream pies, and more. Headrich has the most reassuring voice in food literature, and his lifelong passion–the making and (more…)

1 1/2 c vanilla wafer crumbs (approx.28 wafers)

1 can sweetened condensed milk

3 eggs, separated

Juice of three lemons

6 T sugar

Butter a 9″ pie plate. Line bottom and sides with crumbs. Combine milk, egg yolks and juice, mixing thoroughly, and pour into pie plate. Beat egg whites until foamy. Continue beating, while adding sugar 1 T at a time until stiff peaks form. Spread over lemon mixture. Bake at 350 degrees for about 12 min. or until meringue is golden. Chill before serving.

LEMON ICEBOX PIE

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14-16 Ritz crackers

3 egg whites, well beaten

3/4 – 1 c sugar

2/3 c pecans ( 1 small can)

Pinch salt

1/2 t baking powder

1/2 t vanilla

1/2 t Knox Gelatin

1/2 pt. heavy cream

Cooking Instructions

Add baking powder to egg whites and beat until peaks form. Gradually add sugar, beating until glossy. Roll crackers fine and fold crackers, salt, vanilla, and nuts gently into egg whites. Grease 9″ pie pan well. Pour into pie pan and bake 25-30 min. at 325 degrees. Cool. Sprinkle 1/2 t gelatin over heavy cream and whip. Spread on crust. Top with shaved chocolate. Chill at least 5 hours before serving.

Traditional Pie Pecan Recipe

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3 eggs

1/2 c sugar

1 c heavy cream, whipped

1/4 c lemon juice

2 t grated lemon peel

1 – 9″ graham cracker crust

Beat whites of eggs until frothy. Gradually beat in sugar, and continue beating until whites are stiff and glossy. Beat yolks until thick and fold into whites. Fold in whipped cream, lemon juice and lemon peel. Pour into crust. Freeze. Remove from freezer about 15 min. before serving.

FROZEN LEMON PIE Recipe

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Cream:

3 T butter

1/3 c brown sugar, packed Add 1/3 c chopped pecans

Put into a 9″ pie crust and bake about 10 min. at 450 degrees. Remove from oven and cool on rack at least 10 min. Lower oven heat to 350.

Combine in a 2 cup measure 1 c evaporated milk and ~ c water. Beat 3 eggs slightly.

Add one pound can pumpkin, ~ c granulated sugar, ~ c brown sugar, 1 t cinnamon, ~ t nutmeg, ~ t cloves, and 1 t salt.

Beat in milk mixture. Pour into cooled shell and cook at 350 degrees for 50 min. or until center is set but still soft.

PRALINE PUMPKIN PIE

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