Celebrations

Email: Edit@AroundaboutMagazines.com March deadline is Feb. 10. Please specify Around Woodstock.

John Gregory

March 5 Happy birthday!

Patty Gregory

Feb. 9 Happy birthday!

Ryker

Happy birthday to the most amazing little boy. May this year be your best year yet! Love Mom and Dad

Suzannah

Happy 50th birthday! You are still my greatest treasure! I will love you always, Marc!

Happy 13th birthday, Ferris!

You are an amazing young man and we’re proud of everything you do! With lots of love, Dad, Mom, Papa C, Mimi C, and Mimi Y!

Blake

Jan. 25 Happy 1st birthday to our sweet Blake! We love you very much! Love, Mom and Dad.

Flo Chase

March 17, 1917 Happy 104th birthday!

Me, Oh, My... I Love Pie!

In the movie "Michael," starring John Travolta, actress Andie McDowell sings a ditty known as the "Pie Song" about how much she loves pie. It would appear she is not alone, because February has been designated as the Great American Pie Month! To celebrate, and because we also love pie, members of the Aroundabout Local Media staff are sharing their favorite pie recipes with you. Enjoy!

Chocolate Pie

Michelle McCulloch art director

This is a McCulloch family favorite! When my mother-in-law comes to town, this always is part of the visit.

Ingredients

• 2 fully baked pie crusts • 1 ½ cups of sugar • 3 tablespoons of cornstarch • ½ teaspoon of salt • 3 squares of unsweetened baking chocolate, or ½ cup of cocoa powder • 3 cups of whole milk • 3 egg yolks, slightly beaten • 1 tablespoon of butter • 1½ teaspoons of vanilla extract

Directions

In a saucepan, mix the sugar, cornstarch, salt and chocolate in a pan, and then slowly stir in the milk. Heat on medium heat, stirring constantly, for about 15 minutes. Be patient! It will start to thicken. Then, gently boil for 1 minute. Take a few tablespoons of the mixture and add to beaten egg yolks to temper the eggs, then stir the tempered mixture into the saucepan. Stir on medium heat for 1 additional minute. Add in butter and vanilla. Pour immediately into the baked pie shells. Chill in the refrigerator for at least an hour. Serve with whipped cream. Yields two 8-inch pies.

Sweet Potato Pie

Jackie Loudin managing editor and social media strategist

The best thing about this pie is that it is delicious and versatile. It can be eaten as a side dish to your main meal or as dessert. No matter how you enjoy it, don’t forget to top it off with a dollop of whipped cream!

Ingredients

• 3 eggs • 2 cans (15 ounces each) sweet potatoes, drained • 1 can (14 ounces) sweetened condensed milk • 1½-2 teaspoons pumpkin pie spice • 1 teaspoon vanilla extract • ½ teaspoon salt

Directions

Use a food processor or mixer to combine eggs, sweet potatoes, sweetened condensed milk, pumpkin spice, vanilla and salt. Blend until smooth. Pour into a frozen pie shell.

Bake at 425 degrees for 12-15 minutes. Reduce heat to 350 and bake 28-35 minutes longer, or until set in the middle. Cool on a wire rack. Garnish with whipped cream and toasted pecans, if desired.

Key Lime Pie

Patty Ponder ALM president

I like the regular pie crust versus the graham cracker crust, so that you can get the real flavor of the limes. This is an easy recipe, but good, and consistent every time!

Ingredients

• 1 10-inch pie crust pre-cooked • 6 egg yolks • 4 teaspoons powdered sugar • 2 14-ounce cans sweetened condensed milk (not evaporated) • 8 ounces real key lime juice (Publix sells this where the other lime and lemon juice is sold). You can use fresh key limes, but the pie will be more tangy.

Directions

Preheat the oven to 325 degrees. Beat egg yolks, sugar and sweetened condensed milk together in a large bowl until well combined. Stir in the lime juice. Pour into prepared pie crust. Bake for 15 minutes, or until the center is firm. Cool and chill. Top with whipped cream and a thin slice of lime for garnish. Serves 8-10. This is a hit every time!

Cherry Cream Cheese Pie

Katie Beall Around Acworth editor

I’m not sure where my mom found this recipe, but, growing up, it was a staple for any family gathering. I think my mom liked it because it’s super easy!

Ingredients

• 1 9-inch crumb crust • 8 ounces of cream cheese, softened • 1 can Eagle Brand sweetened condensed milk • ¼ cup of lemon juice • 1 teaspoon vanilla extract • 1 can (1-pound, 5 ounces) chilled Comstock cherry pie filling

Directions

In a medium size bowl, beat the cream cheese until it’s light and fluffy. Gradually add the sweetened condensed milk, and stir until well blended. Stir in the lemon juice and vanilla. Turn into the crust. Refrigerate 2-3 hours, then add cherries and serve.

Southern Chess Pie

Michelle Smith marketing and advertising specialist

The filling in this pie is a very rich custard that is sweeter than most, so it is possible to eat it in smaller pieces. Or not!

Ingredients

• 1½ cups of butter, softened • 2 cups of sugar • 4 eggs, room temperature • 1 teaspoon of vanilla extract • 2 tablespoons of cornmeal • 1 tablespoon of flour • ¼ cup of evaporated milk • 1 tablespoon white vinegar • 9-inch pie crust, unbaked

Directions

Heat oven to 425 degrees.

Mix the butter and sugar until pieces are about the size of cooked rice.

In another bowl, mix the eggs, vanilla, cornmeal, flour, milk and vinegar until combined. Mix into the butter and sugar mixture. Pour into the pie crust.

Bake at 425 degrees for 10 minutes, then reduce the heat to 325 degrees for about 15 minutes more. Then cover with a pie shield (or foil), and bake another 30-35 minutes, or until barely set in the middle.

Cool completely before cutting. Notes: • You may want to put a cookie sheet on the rack underneath the pie in case some butter seeps out. • Pie will have a light crust on top (delightful!), but that makes it difficult to tell if it's set. When you gently jiggle the pie, it will still quiver a bit while hot, and should be slightly puffed at the edges.