East Texas Millionaires Delight Pie Food

FURR'S CAFETERIA PINEAPPLE MILLIONAIRE PIE

Steps:

• Cream 2 cups powdered sugar and butter with electric mixer until fluffy.
• Add eggs, salt and vanilla.
• Beat until light and fluffy.
• Spread mixture evenly into baked pie crusts.
• Chill.
• Whip cream until stiff.
• Blend in powdered sugar; fold in pineapple and pecans.
• Spread mixture on top of filling and chill thoroughly.

TEXAS MILLIONAIRES

Steps:

• Unwrap caramels, of course, and melt in a heavy saucepan with butter and water over low heat.
• Stir constantly until it is smooth.
• Stir in pecan halves and let mixture cool in pan for about 5 minutes.
• Drop by tablespoonfuls onto lightly greased wax paper.
• Chill 1 hour, or freeze 20 minutes until firm.
• When caramel and nut mixture is cold to touch, melt chocolate chips and candy coating in a small heavy saucepan over low heat, stirring until smooth.
• Dip caramel candies into chocolate mixture, allowing excess to drip; place on lightly greased wax paper.
• Let stand until firm.

TEXAS MILLIONAIRES

Steps:

• Mix together first 5 ingredients, in a heavy iron pan.
• Cook to a medium ball stage (cook on hi till the candy forms a soft ball when you drop a small amount into a cold bowl of water. You should be able to pick it up with your fingers).
• Add 2 cups pecans; let cool at least 5 hours or overnight.
• Drop on a well greased pan.
• Put in freezer until frozen.
• Take out and dip in chocolate.

TEXAS MILLIONAIRE CARAMELS

Steps:

• Cook butter, sugar, brown sugar, corn syrup and butter until boiling.
• Add 1 cup cream and bring to a boil.
• Slowly add second cup of cream and cook to soft ball stage with a candy thermometer.
• Turn off heat and add 1 tsp vanilla.
• Pour into a 10 x 15 pan which has been lined with parchment, sprayed with Pam.
• Chill in refrigerator and cut into squares.
• Melt chocolate over double boiler.
• Dip caramels and allow to set on waxed paper.

WYATT'S CAFETERIA PECAN DELIGHT PIE

Steps:

• Preheat oven to 325°F.
• Let egg whites come to room temperature.
• Butter a 9-inch pie pan. Mix together crackers, pecans and baking powder. Set aside.
• In large bowl, beat egg whites on low speed with electric mixer until foamy. Add cream of tarter, increase mixer speed to medium and beat until soft peaks form.
• Continue beating while gradually adding sugar to mixture. Then increase speed to high and beat, scraping sides of bowl often until stiff peaks form. Mixture will be stiff and glossy.
• Beat in vanilla. Fold in cracker-pecan mixture. Spread mixture evenly in buttered pie pan and bake on middle rack of oven for 40 minutes.
• Let pie completely on wire rack. Don't worry if pie cracks and falls a bit as it cools.
• Cover and refrigerate cooled pie until ready to serve.
• Before serving, prepare topping by whipping cream until it begins to thicken. Add powdered sugar and vanilla and continue beating until cream is thick and forms soft peaks.
• Spread sweetened whipped cream on top of cooled pie and sprinkle 1/4 cup pecans evenly over the cream.
• Leftover pie should be covered and stored in refrigerator.