MOUNT VERNON — Pie bakers and pie lovers alike turned out for the annual pie baking contest at Country Club Retirement Campus on Saturday afternoon. The Overall Grand Prize — a deluxe Kitchen Aide mixer — went to Ethel Garver for her Coconut Cream Pie.
The well-fed judges were Mount Vernon Mayor Richard Mavis, Fredericktown Mayor Roger Reed, Mount Vernon Councilman Chuck Dice and County Commissioners Tom McLarnan and Bob Wise.
“We never have any trouble with people turning the job of judge down,” said Janet Gantt of CCRC.
The rules were simple: Pie crust had to be homemade, and the bakers could not be professionals. The categories were Fruit and Nut, Cream and Custard, and Diabetic.
Marietta Van Fossen entered her Peanut Butter Pie, which won third prize in the cream and custard category. The recipe is “in her head,” not on paper.
“It’s full of calories,” she said. “I don’t remember where the recipe originated, but throughout the years, I’ve changed it so now it’s mine. It has peanut butter and powdered sugar, homemade vanilla pudding and homemade meringue.”
Her son-in-law, Dave Sheffer, acted as “pie boy” and carried it inside from the car.
“It’s the best,” he said.
Debbie Meyer shared her recipe from “Evelyn Blair’s Every Day Pies” for Black Forest Pie, which won second place in the Cream and Custard Category.
BLACK FOREST PIE
1 9-inch pastry shell, baked and cooled
3/4 cup granulated sugar
1/3 cup unsweetened cocoa
2 tablespoons all-purpose flour
1/3 cup milk
1/4 cup butter, melted
2 eggs, well beaten
1 20-ounce can cherry pie filling, divided
1 8-ounce carton whipping cream, whipped and divided
3 tablespoons granulated sugar
1 tablespoon sweet baking chocolate, grated
Preheat oven to 350 degrees. In a large, heavy saucepan, sift together sugar, cocoa and flour. Gradually add milk and melted butter until mixture is smooth. Cook over low heat until thickened, stirring constantly. Remove from heat. Quickly beat eggs into 1/3 cup hot mixture. Return to saucepan, stirring to combine well.
Fold in 1 cup pie filling. Spread chocolate-cherry mixture evenly into shell. Bake 45 minutes or until firm but still shiny. Remove from oven; cool on wire rack, then chill 1 hour.
Using electric mixer, beat cream until soft peaks form. Gradually add sugar, beating until thick and smooth. Combine 1 1/2 cups whipped cream with grated chocolate. Spread over chilled filling. Top with remaining pie filling. Spread remaining whipped cream over cherries. Chill 1 hour before serving.
Pam Neighbarger shared her recipe for this easy coconut custard pie, which makes its own crust.
IMPOSSIBLE COCONUT CUSTARD PIE
1 cup sugar
1/2 cup flour
1/2 teaspoon salt
1/2 stick butter
2 cups milk
4 eggs
1 cup coconut
2 teaspoon vanilla
Preheat oven to 350 degrees. Place all ingredients in mixing bowl or blender. Beat well for 3 minutes. Pour into greased 9 1/2-inch pie plate and bake 45 minutes, or until golden brown.
