Chocolate Chip Pie
2 eggs
1/2 cup flour
1/2 cup sugar
1/2 cup brown sugar (firmly packed)
1 cup butter (melted and cooled to room temp)
1 6-ounce package chocolate chips
1 cup nuts
1 9 inch unbaked pie crust
Whipped cream or ice cream

Preheat oven to 325 degrees. In large bowl, beat eggs until foamy; add flour, sugar and brown sugar; beat until well blended. Blend in melted butter. Stir in chocolate chips and nuts. Pour into pie crust. Bake at 325 for 1 hour. Remove from oven. Serve warm with whipped cream or ice cream.

Cream butter and sugar. Blend in cocoa and vanilla. Beating at high speed, add one egg and beat until thoroughly mixed (2-3 minutes for each egg). Repeat with each remaining egg. Keep whipping until fluffy. Spread in cool cooked pie shell of choice and keep refrigerated. Enjoy with your choice of whipped cream and add grated chocolate for decoration.

Preheat oven to 425 degrees. Beat eggs lightly in bowl. Stir in remaining ingredients in order given. Pour into pie crust.
Bake for 15 minutes at 425. Reduce to 350 and bake for 40 to 50 minutes or until knife comes out clean. Cool.

Banana Cream Pie
2 bananas (Do not cut until ready to place bananas in pie.)
2-3T lemon juice
8 oz. Cream cheese (Microwave until soft.)
1/2 can sweetened condensed milk
1 box vanilla instant pudding
3/4 cup of cold water
4 oz. Cool whip topping

1.Bake pastry crust at 475 for 8-10 minutes or until lightly browned and put on a cooling rack. 2.In a medium bowl, whip cream cheese until soft. Add condensed milk slowly while beating constantly.
3.Add cold water and pudding mix, then blend thoroughly.
4.Refrigerate mixture in bowl for 10 minutes.
5.Meanwhile, cut and dip bananas in lemon juice.
6.Layer cut bananas in bottom of crust.
7.Fold in 1 cup of cool whip and pudding mix then refrigerate for at least 3 hours or until set before serving.

Lynn’s Rhubarb Pie

4 cups rhubarb, cut up
1 egg, beaten
Mix beaten egg with the rhubarb until all is covered

3/4 c. stevia
1/4 c. sugar  
1/4 c. flour.
Mix together and add to rhubarb egg mixture
Pour into unbaked pie crust.

Crumble:
1/4 c sugar
1/4 c stevia
1/2 c flour
1/4 c butter, melted
1/8 t salt
Mix sugar/stevia, flour, butter and salt together. Crumble over rhubarb mixture.
Bake 15 minutes at 375º then about 35-40+ minutes at 350º

(If frozen rhubarb, get as dry as possible and add a little more flour and
change to 1 1/2 eggs)

Hot Lemon Pie
Serves 8

1 large lemon, cut in pieces, seeds removed but with rind and peel intact
1 ½ c. sugar
4 eggs
1 stick (1/2) cup margarine or butter
1 tsp. vanilla
 1-9” pie shell-unbaked

Preheat oven to 350º
Put all into blender and whirl. Mixture will be foamy. Keep whirling until it’s smooth and without lumps of margarine/butter.
Pour into unbaked pie shell.
Bake 45-60 min. It should set up like a custard. Serve warm but good chilled, too.
Top with whipped cream and fruit on top. (raspberries, kiwi, etc.)