Her placement through Experience Works brought Marilynn's talents to the senior diners. About her experience so far she exclaims, "I love it here. I work with some awesome ladies." She has also enjoyed working with the public saying "The residents are just super complimentary." Marilynn has also been praised by those that receive the pie through Meals on Wheels saying it gives them something to look forward to.

"Pies have a bad name. Nobody likes to make them. They don't have to be hard to make in this day and age." states Marilynn.

Marilynn learned how to make pie crusts from a lady who made pies for a restaurant in Frazee, Minn. She suggests that making the pie crusts ahead of time makes the job a breeze. The lard or bacon grease gives you a flaky crust. Marilynn makes several at a time and freezes them in 1/2 cup amounts for one crust. She puts them in quart-size freezer bags, pats them out to the edge, squeezes the air out and seals them tightly. They are thin and thaw quickly.

"Cream pie can give you a panic dessert in very little time," says Marilynn. "Your guests will be extremely impressed. They will think you worked all day on just the dessert."

Sande O'Connell, Pine River site manager points out the irony of the story, "This is a lady who makes wonderful pies, but hard to believe she doesn't eat pie herself. How she can resist the temptation baffles her coworkers. She has brought a new dimension to our senior meals program just knowing that on Fridays homemade pie will be on the menu."

"Desserts are not my favorite part of the meal. I would rather have another helping of mashed potatoes and gravy," says Marilynn. "I rarely have a piece of my own pie."

Praline Pie

1 pie crust

1 small pkg. chocolate pudding mix

1 small pkg. butterscotch pudding mix

1 large tub whipped topping

Chocolate syrup

Finely chopped walnuts or pecans

Mix chocolate pudding and add to pie crust. Mix butterscotch pudding and layer on top of the chocolate pudding. Top with whipped topping. Drizzle with chocolate syrup and sprinkle with chopped nuts.

Pina Colada Pie

1 pie crust

1 large pkg. vanilla instant pudding

Sliced banana

Shredded coconut

Crushed pineapple, very well drained

Rum flavoring

Whipped cream topping

Add bananas to vanilla pudding. Add rum flavoring to drained pineapple. Add pineapple to whipped topping. Top with whipped topping and sprinkle with coconut.

Berry Cream Pie

1 pie crust

1 small pkg. vanilla instant pudding mix

1 can berry pie filling

Whipped topping

Layer vanilla pudding, berry filling and top with whipped topping.

Banana Split Pie

1 pie crust

1 large pkg. chocolate instant pudding

Sliced bananas

1 can of strawberries, thickened

Whipped topping

Crushed pineapples, very well drained, between paper towels

Add bananas to chocolate pudding. Layer on strawberries. Fold well-drained pineapple into whipped topping and spread on pie. Drizzle in one direction with strawberry syrup and in the opposite direction with chocolate syrup. Sprinkle with nuts.

Pistachio Pie

1 pie crust

1 large pkg. instant pistachio pudding

1 large tub whipped topping

Chocolate syrup

Maraschino cherries

Chopped walnuts

Add pudding to pie crust. Top with whipped topping. Drizzle with chocolate syrup. Cut maraschino cherries, drain on a paper towel and place on top of pie. Sprinkle with chopped nuts.

Never Fail Pie Crust

1 cup flour

1/2 cup shortening

2 Tablespoons soft bacon grease or lard

1/4 cup cold water

salt

Mix flour, shortening and lard. Add water slowly. Dough will be sticky. Roll on floured surface. One recipe will provide top and bottom of one pie. Bake in 425 degree oven for 15 minutes or until golden brown. Pie crust will keep a long time if baked. Pie dough freezes well until ready for use.

Crispas - Use left over pie crust and roll out thin. Cut into strips with a pizza cutter. Sprinkle with sugar and cinnamon. Bake in 425 degree oven for 15 minutes or until golden brown.