Coconut Cream Pie

My Coconut Cream Pie

•3/4 cup white sugar
•1/3 cup all purpose flour
•1/4 teaspoon salt
•2 cups milk
•4 egg yolks (beaten) Save the egg whites for the meringue
•2 TBLs butter
•1 &1/4 teaspoons vanilla extract
•1 9 inch pie crust, baked
•1 cup toasted coconut (toast in 400 degree oven about 5 minutes or less, watch carefully.)

In a saucepan, combine the sugar, flour and the salt. Add the beaten egg yolks to the 2 cups of milk mixing thoroughly. Pour into dry ingredients mixing thoroughly. Turn on medium heat and cook, stirring constantly until mixture thickens and starts to bubble. Be careful not to scorch. Turn off heat. Add butter and vanilla and 1/2 cup of the toasted coconut and mix  thoroughly.  Pour the cooled filling into the pie shell . Have your oven preheated to 350 degrees.

Fix the meringue. Whip the egg whites on high until they begin to peak. Add 1/3 cup sugar to the egg whites and continue beating until stiff peaks form. Spread the meringue evenly over the filling.  Sprinkle the remaining toasted coconut on top of the meringue   Bake at 350 degrees for 15 minutes until the meringue is golden brown.

Pumpkin Pecan Pie

• 2 eggs
• 1/4 cup white sugar
• 1/4 cup packed brown sugar
• 1 teaspoon pumpkin pie spice
• 2/3 cup canned or cooked pumpkin
• 2/3 cup milk
• 1 unbaked deep dish 9 inch pastry shell

Pecan Topping

• 2 eggs
• 1/2 cup dark corn syrup
• 2 tablespoons brown sugar
• 2 tablespoons molasses
• 1 tablespoon all purpose flour
• 1 teaspoon vanilla extract
• 1/2 teaspoon salt
• 1/2 cup chopped pecans
• 1 cup pecan halves

In a mixing bowl, beat eggs, sugars, flour, pie spice and salt until smooth.  Mix in pumpkin.  Gradually mix in milk.  Pour into crust.  Cover edges loosely with foil.  Bake at 425 degrees for 10 minutes.  Reduce heat to 350 degrees and bake 15 minutes longer.  Remove from oven.  Remove foil.  For topping, beat eggs in a mixing bowl until foamy.  Add corn syrup, brown sugar, molasses, flour, vanilla and salt.Pour over filling.  Sprinkle with chopped pecans, cover with pecan halves.Bake uncovered, 30 – 35 minutes or until set.  Cool for 2 hours before serving.

Extreme Chocolate Pie

• 1 package (5.9 oz.) chocolate instant pudding
• 1 and 1/2 cups cold chocolate milk
• 1 tub (8 oz.) chocolate whipped topping, thawed
• 6 (2.07 oz. each) chocolate snickers bars, chopped
• 1 Oreo Pie crust

Whisk pudding mix and milk for 2 minutes.  Stir in 1/2 of the whipped topping.  Mix in Snickers bars.  Spoon pudding mix into the crust.  Top with remaining whipped topping.  Add shaved chocolate on top (optional).  Refrigerate until ready to serve.

Hillbilly Pie

• 2 tablespoons butter
• 1 & 1/2 cups flour
• 3/4 cup sugar
• 1 & 1/2 teaspoon baking powder
• 3/4 teaspoon cinnamon
• 1/2 teaspoon salt
• 4 cups blackberries or other fresh fruit

Melt butter in a 9X13 pan.  Combine flour, sugar, baking powder, cinnamon and salt.  Add milk and stir until well moistened.  Spread in pan.  Spoon fruit over batter.  Do not stir.  Bake in a 350 degree preheated oven for 45 minutes; for a glass pan at 325 degrees for 45 minutes. 
Serve warm with vanilla ice cream.

This recipe is really easy.  I like recipes where you can switch ingredients and use what is in season.  Frozen fruit is OK to use too. 

Pumpkin Cream Cheese Pie

From Betty Crocker

Pecan Shortbread Cookie Crust

1 1/2 cups lightly packed crushed shortbread cookies with pecans (16 cookies)
3 tablespoons Gold Medal® all-purpose flour
3 tablespoons butter or margarine, melted

Filling
1cup sugar
3 tablespoons Gold Medal® all-purpose flour
1 package (8 oz) cream cheese, softened
1 package (3 oz) cream cheese, softened
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/4 teaspoon ground cloves
3 eggs
1 can (15 oz) pumpkin (not pumpkin pie mix)
1 tablespoon milk

1.Heat oven to 375°F. In medium bowl, mix all crust ingredients until crumbly. Press firmly on bottom and side of ungreased 9-inch glass pie plate. Bake about 12 minutes or until light golden brown.
2.In large bowl, beat sugar, 3 tablespoons flour and both packages of cream cheese with electric mixer on low speed until smooth; reserve 1/2 cup. Add all remaining filling ingredients except milk to cream cheese mixture. Beat on medium speed, scraping bowl constantly, until smooth. Pour into crust.
3.In small bowl, mix reserved 1/2 cup cream cheese mixture and the milk. Spoon over pumpkin mixture. Cut through cream cheese and pumpkin mixtures with knife in S-shaped curves in one continuous motion. Turn pie plate one-fourth turn and repeat. Cover edge of crust with 2- to 3-inch strip of foil to prevent excessive browning.
4.Bake 35 to 40 minutes or until knife inserted in center comes out clean, removing foil for last 15 minutes of baking. Cool 30 minutes. Cover loosely and refrigerate at least 4 hours before serving. Store in refrigerator.
Makes 8 servings

Blueberry Pie

•Pastry for double crust pie
•3 pints blueberries, cleaned and stems removed
•2 tablespoons lemon juice
•1/4 cup flour
•1/2 cup sugar
•1/4 teaspoon cinnamon
•Butter

Combine flour, sugar and cinnamon. Add to blueberries along with the lemon juice. Put in pastry lined 9 inch pie pan. Dot top of filling with butter. Add top pie crust. Crimp edges. Cut slits in top and sprinkle with sugar. Have oven preheated to 375 degrees. Bake approximately 50 to 60 minutes on a cookie sheet lined with foil until golden brown.

Lemon Meringue Pie

Lemon Meringue Pie

This is the recipe I use when I make my favorite dessert, lemon meringue pie. It is from my old Betty Crocker cookbook that I got as a wedding gift so many years ago. Now though, I would use the Betty Crocker ready crusts that are refrigerated.
 
Pastry
1 cup Gold Medal® all-purpose flour
1/2 teaspoon salt
1/3 cup plus 1 tablespoon shortening
2to 3 tablespoons cold water

Filling
3 egg yolks
1& 1/2 cups sugar
1/3 cup plus 1 tablespoon cornstarch
1 1/2 cups water
3 tablespoons butter or margarine
2 teaspoons grated lemon peel
1/2 cup lemon juice
2 drops yellow food color, if desired

Meringue
3egg whites
1/4 teaspoon cream of tartar
6 tablespoons sugar
1/2 teaspoon vanilla

In medium bowl, mix flour and salt. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl (1 to 2 teaspoons more water can be added if necessary).
Gather pastry into a ball. Shape into flattened round on lightly floured surface. Wrap in plastic wrap; refrigerate about 45 minutes or until dough is firm and cold, yet pliable. This allows the shortening to become slightly firm, which helps make the baked pastry more flaky. If refrigerated longer, let pastry soften slightly before rolling.

Heat oven to 475°F. With floured rolling pin, roll pastry into round 2 inches larger than upside-down 9-inch glass pie plate. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side. Trim overhanging edge of pastry 1 inch from rim of pie plate. Fold and roll pastry under, even with plate; flute as desired. Prick bottom and side of pastry thoroughly with fork. Bake 8 to 10 minutes or until light brown; cool on cooling rack.

Reduce oven temperature to 400°F. In small bowl, beat egg yolks with fork. In 2-quart saucepan, mix sugar and cornstarch; gradually stir in water. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute.

Immediately stir at least half of hot mixture into egg yolks; stir back into hot mixture in saucepan. Boil and stir 2 minutes; remove from heat. Stir in butter, lemon peel, lemon juice and food color. Pour into pie crust.

In medium bowl, beat egg whites and cream of tartar with electric mixer on high speed until foamy. Beat in sugar, 1 tablespoon at a time; continue beating until stiff and glossy.  Beat in vanilla. Spoon onto hot pie filling. Spread over filling, carefully sealing meringue to edge of crust to prevent shrinking or weeping.

Bake 8 to 12 minutes or until meringue is light brown. Cool away from draft 2 hours. Cover and refrigerate cooled pie until serving. Store in refrigerator.

Pecan Cream Cheese Pie

•8 ounce package of cream cheese (softened)
•3/4 cup sugar, divided use
•4 eggs, divided use
•1/2 teaspoon salt
•2 teaspoons vanilla, divided use
•10 inch unbaked pie shell
•1 & 1/4 cups chopped pecans
•1 cup light corn syrup

In a medium bowl, cream together the cream cheese, one egg, 1/2 cup of the sugar and one teaspoon of the vanilla together until smooth. Dust both sides of the pie crust with flour and put crust in pie pan.
Pour cream cheese mixture into pie crust and sprinkle the chopped pecans on top.

In another bowl beat the 3 remaining eggs, corn syrup, 1/4 cup sugar and 1 teaspoon vanilla together until smooth. Pour over pecan layer.

Bake in a 350 degree preheated oven for 45 – 50 minutes until center sets.

The pie will puff up and crack in the center when it is done.
The ingredients separate into 3 layers, with pecans on top, cream cheese in the middle layer and a rich custard on the bottom. It is good warm or tastes just like a candy bar when served cold.

Apple Crumb Pie with Cream Cheese Topping

This pie is luscious!  I love it.

This apple crumble pie recipe is made with fresh apples, cinnamon, and a brown sugar and butter topping.

INGREDIENTS:
•1 unbaked pie shell, 9-inch
•6 cups peeled apple slices
•3/4 cup granulated sugar
•1/2 teaspoon cinnamon
•1/4 teaspoon nutmeg
•1/8 teaspoon salt
•.

•Topping:
•1/4 cup brown sugar
•1/4 cup all-purpose flour
•2 tablespoons butter
•1/2 cup chopped pecans or walnuts

PREPARATION:

Fill pie shell with apple slices. Combine granulated sugar, cinnamon, nutmeg, and salt; sprinkle over the apples.
Combine topping ingredients until crumbly; sprinkle over top of pie. Bake at 400° for 45 to 50 minutes, until apples are tender and topping is browned. Cool pie 30 minutes. Then spread with the cream cheese frosting, Serve warm. This pie is scrumptious.
While pie is baking make a cream cheese frosting.

INGREDIENTS

•1 (8 ounce) package cream cheese, softened
•1/4 cup butter, softened
•1 cup sifted confectioners’ sugar
•1 teaspoon vanilla extract

DIRECTIONS

1.In a medium bowl, cream together the cream cheese and butter until creamy. Mix in the vanilla, then gradually stir in the confectioners’ sugar.
2.Store any uneaten pie in the refrigerator.

Buttermilk Pie

•1 & 1/2 cup sugar
•1 tablespoon flour
•3 beaten eggs
•3/4 cup buttermilk
•1/8 cup melted butter
•1 teaspoon vanilla
•1 unbaked pie crust.

Preheat oven to 325 degrees.

Mix sugar and flour together. Add beaten eggs, buttermilk, melted butter and vanilla. Pour into unbaked pie crust. Bake for about 60 minutes until set.

Pumpkin Pie

•1 & 1/2 cups of sugar
•2 teaspoons of pumpkin pie spice
•1 teaspoon salt
•1 large can pumpkin
•2 & 1/2 cups evaporated milk (I sometimes use 2% milk; it makes a lighter pie)
•4 eggs beaten

1.Use the refrigerated ready to use rolled up piecrust in the long box. Use 2 – 9 inch pie pans. Put pastry in the pans and flute the edges. Set pans on a cookie sheet.

2.Have oven preheated to 425 degrees. In a large bowl, combine all filling ingredients using a mixer, blending well. Carefully fill unbaked pie shells. Transfer cookie sheet with pies on it into the oven.

3.Bake at 425 degrees for 15 minutes. REDUCE OVEN TEMPERATURE TO 350 degrees. Continue baking for 40 – 50 minutes or until knife inserted near center comes out clean. Cool, then refrigerate until serving time. Serve with real whipped cream.

Peanut Butter Pie

•1 cup of peanut butter (smooth or crunchy)
•8 ounce package of cream cheese
•1 cup of sugar
•2 tablespoons of melted butter
•1 small carton of cool whip
•1 teaspoon real vanilla
•1 graham cracker crust
•Hot fudge sauce for topping

Cream together peanut butter, cream cheese and sugar. Stir in the melted butter, whipped topping, and vanilla. Mix well. Pour into graham cracker crust. Chill 4 or 5 hours until well set. Top with hot fudge sauce that you have thinned a tiny bit with hot water. Chill again for 30 minutes.

Apple Pie

My son-in-law’s favorite pie.

•Pastry for a two crust 9 inch pie

•1 cup of sugar mixed together with
•4 tablespoons flour and
•1 teaspoon cinnamon and mixed lightly through
•7 cups sliced apples

Heap these ingredients into a pastry lined pan. Dot with butter. Put on top crust. Crimp edges. Cut slits in top and sprinkle with sugar mixed with a little cinnamon. Have oven preheated to 375 degrees. Bake about 1 hour or until crust is a deep golden brown.

Cherry Pie

My daughter’s favorite pie.

•Pastry for 9 inch two crust pie (I use the boxed refrigerated kind now as I have grown lazy in my old age)

•1 & 1/3 cups sugar
•3 tablespoons flour
•2 cans (16 oz) pitted red tart cherries
•1 teaspoon vanilla extract
•Butter

Preheat oven to 375 degrees.

In saucepan mix flour and sugar together. Add the two cans of cherries including juice. (You may add a drop or two of red food coloring if you like.) Stir and then cook over medium heat until mixture starts to thicken. Keep stirring as it is cooking. Remove from heat. Add vanilla. Pour into pastry lined pie pan. Dot with butter. Add top crust; crimp edges to seal; cut slits in top of pie and sprinkle top with sugar. Put pie on foil lined cookie sheet and bake for 40 – 45 minutes until top is golden brown

Peach Pie

While my sister was visiting me she asked for my recipe for peach pie. There is nothing to it I told her. She asked me to write it down for her anyway. Here it is.  This is my own recipe that I have tweaked through the years until it suits me.

•1 pkg Pillsbury ready to use 2 pie crusts
•1 large can of peach slices (do not drain)
•1 cup sugar
•3 tablespoons flour
•1/2 teaspoon cinnamon

Mix the flour, cinnamon and sugar together in a medium size saucepan (use your fingers so there are no lumps) Add the peaches, juice included to the flour/sugar mixture. Stir to mix the ingredients together. Cook over medium heat, stirring constantly, until mixture begins to thicken and starts to bubble. Remove from heat.

Line 9 inch pie tin with the bottom crust. Pour the filling in. Dot the top of filling with margarine or butter. Add the top crust. Crimp edges together. Cut slits in top and sprinkle with sugar. Place pie on a foil lined cookie sheet. Bake in a 375 degree preheated oven until pie is golden brown and juice is bubbling out of the slits, about 45 – 50 minutes.

Luscious Lemon Pie

•Ready made graham cracker crust
•1 small can frozen lemonade
•1 can sweetened condensed milk
•1 medium container cool whip
•1/4 cup finely chopped nuts

Mix all ingredients except nuts with an electric mixer. Pour into pie shell. Sprinkle finely chopped nuts over the top. Chill for several hours or overnight.

***I have had this recipe for quite awhile but I have never made it. Sounds easy though and you know I love any dessert made with lemons.

Chocolate Pecan Pie

 

•Pastry (unbaked) for 9 inch one crust pie (I love the new kind of pastry that is rolled up in a box)

•1 & 1/4 cups light corn syrup
•1/2 cup sugar
•1 Tablespoon butter
•1 cup chocolate chips
•1/3 cup evaporated milk
•3 eggs, slightly beaten
•1 cup pecan halves

Preheat oven to 350 degrees. Line 9 inch pie pan with the pastry.
Combine corn syrup, sugar, chocolate chips, butter and milk in a saucepan. Heat, stirring constantly, just until the chocolate is melted. Gradually stir the hot mixture into the eggs, then stir in pecan halves. Pour into the pastry lined pan. Bake 50 – 60 minutes. The center will appear soft. Cool. Refrigerate.

**Note: This pie is so rich it will curl your toes so cut the pie in little bitty pieces.

Easy Cherry Cheese Pie

This has always been one of my daughter’s favorites. So easy to make.

•8 inch graham cracker crust
•8 ounce pkg cream cheese softened
•14 ounce can of sweetened condensed milk
•1/3 cup bottled lemon juice
•1 tub of cool whip
•1 can cherry pie filling chilled (may use strawberry or blueberry)

Beat cream cheese till light and fluffy. Gradually beat in condensed milk. Stir in lemon juice and vanilla. Fold in whipped topping. Pour into crust. Chill at least two hours. Top with pie filling before serving.

Rhubarb Pie

One of my very favorite pies!

You will need pastry for a two crust pie. Preheat oven to 375 degrees.

•4 to 5 cups diced rhubarb (rinsed and patted dry)
•5 tablespoons of flour
•2 cups sugar
•Butter

Line large pie tin with pastry. Mix the flour and sugar together. Sprinkle about 1/3 of the dry mixture into the pie shell. Add the rhubarb. Sprinkle the rest of the dry mixture over the rhubarb. Dot the rhubarb with butter. Cover with pastry. Cut slits in the top and sprinkle the top with sugar.

Put pie on a cookie sheet lined with foil (in case you have any dribbles) and bake until top is golden brown and juice is bubbling out of the pie slits.

***Rhubarb leaves are poisonous. Just a word of caution in case you didn’t know. Use only the stalks.

Rae’s Easy Pie Crust

Pastry for 2 crust pie

•2 cups of flour
•1 and 1/2 teaspoons salt
•1/2 cup canola oil
•1/4 cup of very cold water

Sift salt and flour, then add water and oil. Mix with a fork until the dough forms a ball. Divide dough into two pieces and roll out between waxed paper. Makes two pie shells or pastry for one pie.