Big Boy Strawberry Pie

Remember the Mark's Big Boy Restaurants?  Maybe they weren't a nationwide chain but we had a few in our area of Wisconsin.  They were owned by Bill Marcus of the Marcus Theaters.  They had the best burgers in town and also great malts and shakes.  Desserts there were fabulous too from what I am told. (I usually don't order dessert out).  This recipe is supposedly the strawberry pie recipe that they made at those restaurants.  It is delicious and I make a few every year during strawberry season and always get asked for the recipe!  This is also great with raspberries and raspberry jello!

BIG BOY Strawberry Pie


1 1/2 c. water
3/4 c. sugar
3 T. cornstarch
Mix these three ingredients together and bring to a boil; cook until thickened.  Add 3 oz. strawberry jello.  Mix well.  Cool slightly.  Meanwhile bake a graham cracker crust 5 min. at 350 degrees.  Set aside to cool.  Layer 4 c. sliced strawberries in the cooled crust.  Pour jello mixture over.  Chill a couple of hours and serve garnished with whipped cream (no cool whip please)

No Bake Chocolate Cheesecake

If you love chocolate, cream cheese and Oreos you will absolutely love this cheesecake recipe.  No baking required.  It is quite easy to throw together and you will love it.  It does take some chilling time so plan accordingly.

No Bake Chocolate Cheesecake


1 1/2 c. semi-sweet chocolate chips
1 8 oz. pkg. cream cheese, softened
1 3 oz. pkg. cream cheese, softened
1/2 c. sugar
1/4 c. butter, softened
2 c. frozen non-dairy whipped topping, thawed
1 8 inch Oreo crust

In small microwave-safe bowl place chocolate chips.  Microwave at HIGH (100)% 1 to 1 1/2 minutes or until chips are melted and mixture is smooth when stirred.  Set aside to cool.  In large mixer bowl beat cream cheese, sugar and butter until smooth.  On low speed blend in melted chocolate.  Fold in whipped topping until blended; spoon cheese mixture into crust.  Cover; chill until firm.  Garnish with whipped cream and chocolate shavings if desired.

Pecan Pie

My mother was a terrific cook.  Many of my recipes are ones passed down from her.  There are many memories that go along with these recipes.  This is one of my favorites passed on by her.

Pecan Pie


1 unbaked 9" pastry shell
3 eggs, slightly beaten
1/2 c. sugar
1/4 t. salt
2T. butter, melted
1 c. dark Karo syrup
1 c. coarsly chopped pecans
1 t. pure vanilla
1/2 t. almond extract
1/2 t. rum extract

Beat eggs slightly, add sugar, butter, salt and flavorings.  Stir in syrup and nuts only until mixed.  Pour into prepared unbaked pastry shell.  Bake 10 minutes at 425 degrees.  Reduce heat to 325-350 degrees for 30 minutes.

Banana Cream Pie

Haven't had Banana Cream Pie in quite a while so I thought I would make one today.  At work we were talking about pies and a coworker mentioned that Banana Cream was her favorite.  That sounded good as I don't ever think to make it anymore.  I just so happened to have a couple of ripe bananas in the house that had a couple of spots on them...perfectly ripe to add the right sweetness and flavor to the pie.  You can make your own crust, whether it be baked pastry shell or graham cracker crust, either homemade or ready made.  I chose the ready made graham cracker crust as I happened to have one in the house.

Banana Cream Pie
1 cup sugar
1/2 cup all-purpose flour
1/4 t. salt
3 cups milk
4 eggs
3 T. butter
1 l/2 t. vanilla
1 9-inch baked pastry shell or graham cracker crust
Meringue (recipe follows)

For filling, in medium saucepan combine sugar, flour and salt; gradually stir in milk.  Cook and stir over medium heat till thickened and bubbly.  Reduce heat: cook and stir 2 minutes more.  Remove from heat.  Separate egg yolks from whites; set aside whites for meringue.  Beat egg yolks slightly.  Gradually stir 1 cup of the hot mixture into yolks.  Return yolk mixture to saucepan; bring to a gentle boil.  Cook and stir 2 minutes more.  Remove from heat.  Stir in butter and vanilla.  Slice 2-3 bananas in bottom of baked crust.  Pour hot pudding mixture into baked pie shell. Pour meringue over top and spread to seal edge.  Bake 350 degrees for 12-15 minutes till golden.  Cool.  Cover; chill to store.  Best to eat room temperature or preferably chilled.

Meringue:
4 egg whites
1 t. vanilla
1/2 t. cream of tartar
1/2 c. sugar

In a small mixer bowl, beat the egg whites, vanilla and cream of tartar at medium speed of electric mixer about 1 minute or till soft peaks form.  Gradually add sugar 1 T. at a time, beating at high about 4 minutes more until stiff glossy peaks form.