Vanilla Cream Pie
2/3 cup sugar
1/4 cup corn starch
1/2 tsp salt
3 cups milk
4 egg yolks, slightly beaten w/fork
2 Tbsp butter or margarine
1 Tbsp + 1 tsp vanilla (Can cut this back if making coconut cream pie. Decrease to 2 tsp and stir in 3/4 cup flaked coconut. Whipped cream and 1/4 cup toasted coconut on top.)
Stir together sugar, corn starch, and salt in saucepan. Blend milk and egg yolks and gradually stir into sugar mixture. Cook over medium heat stirring constantly until mixture thickens and boils. Boil and stir in butter or margarine and vanilla. Immediately pour into cooled or slightly warm pie shell. Press plastic wrap on filling. Chill thoroughly for at least 2 hours.
Old Fashioned Coconut Cream Pie
1 cup sweetened flaked coconut
1 1/2 cups coconut milk + 1 1/2 cups half n half or 3 cups half n half
3 egg yolks, slightly beaten or 2 eggs, beaten
3/4 cup white sugar
1/3 to 1/2 cup corn starch or 1/2 cup flour
1/4 tsp salt
1 tsp vanilla
1 (9 inch) pie shell, baked
1 cup frozen whipped topping, thawed
Preheat oven to 350°.
Spread the coconut on a baking sheet and bake it, stirring occasionally, until golden brown, about 5 minutes.
In a medium saucepan, combine the half-n-half, eggs, sugar, flour and salt and mix well. Bring to a boil over low heat, stirring constantly. (You can also put in a microwave safe bowl and microwave at 1 minute intervals for approximately 5 minutes, stirring after every minute, until boils.) Remove the pan from the heat, and stir in 3/4 cup of the toasted coconut and the vanilla. Reserve the remaining coconut to top the pie.
Pour the filling into the pie shell and chill until firm, about 4 hours.
Top with whipped topping and with the reserved coconut.
Cool bowl and beaters in refrigerator. Beat whipping cream, 2 Tbsp powdered sugar and 1 tsp vanilla.
Chocolate Chip Cookie Pie
2 or 3 eggs
1/2 cup flour
1/2 cup white sugar
1/2 cup packed brown sugar
1 stick butter, room temperature
1 cup semi-sweet chocolate chips
1 cup chopped walnuts
1 9 inch pie shell
1 tsp vanilla
pinch of salt
Preheat oven 325° – 350°. In a large bowl, beat eggs until light and foamy. Add flour, sugar, brown sugar and pinch of salt until blended. Blend in butter and vanilla. Stir in chips and nuts. Pour into shell. Cover edge of crust with foil. Bake 325° for 1 hour.
Chocolate Cream Pie
1 pkg (3 oz.) cream cheese, softened
1/2 cup sugar
1 tsp vanilla
1/3 cup cocoa
1/3 cup milk
8 oz. container non-dairy whipped topping, thawed
8 or 9 inch graham cracker pie crust
Combine cream cheese, sugar and vanilla in small mixer bowl until blended. Add cocoa alternately with milk, beating until smooth. Gradually add and fold in non-dairy whipped topping until well combined. Spoon into pie shell. Chill until firm or freeze, if desired.
Mom’s Apple Pie
1 cup sugar
1/4 cup flour
1 1/2 tsp cinnamon
5 – 6 cups thinly sliced apples
2 Tbsp butter or margarine
Prepare pastry (see below). Heat oven 425°. Stir together sugar, flour , cinnamon and salt. Mix with apples. Turn into pastry-lined pie pan. Dot with butter. Wet around edge and cover with top crust. Pinch 2 crusts together around edge with fork. Remove excess crust. Cut slits in crust. Cover edge with a 2 – 3 inch strip of aluminum foil. Sprinkle top of pie with sugar. Remove foil the last 15 minutes of baking. Bake 40 – 50 minutes or until crust is brown and juice begins to bubble through slits in crust.
Mom’s Golden Pastry
2 1/4 cups flour
1 tsp salt
1 cup shortening
6 Tbsp water
In bowl, combine flour and salt. With pastry blender, cut in shortening until looks like coarse cornmeal. Sprinkle water over mixture, one tablespoon at a time and mix lightly with fork until flour is moistened. Gather into ball and divide in half. On a lightly floured surface, roll out each half in circle 1/8 inch thick and about 1 1/2 inches larger than pie plate. Flip once while rolling. Fold in half to put in pie plate. Then unfold.
Mini Apple Pies
1/2 cup firmly packed brown sugar, divided
1/3 cup sliced almonds
1/4 cup all-purpose flour
3 tablespoons cold Parkay® Original-stick
1 (15 ounce) package refrigerated pie crusts
Pillsbury Makes 2 Pie Crusts
1 pound apples (such as Braeburn), cored, chopped
1/2 teaspoon ground cinnamon
1/2 teaspoon vanilla extract
Stir together 6 tablespoons brown sugar, almonds and flour in small bowl. Cut in margarine with pastry blender until mixture resembles coarse crumbs; refrigerate until ready to use.
Preheat oven to 375 degrees F. Spray 18 medium nonstick muffin cups with baking spray. Roll each pie crust into a 13-inch circle on floured work surface. Trim and discard edges to make two 10-1/2-inch square crusts. Cut each crust into 9 square pieces. Carefully press pieces into muffin cups; set aside.
Combine apples, remaining 2 tablespoons brown sugar, cinnamon and vanilla in large bowl. Spoon 1/4 cup apple mixture into each crust-lined muffin cup.
Bake 20 minutes. Top each with crumble mixture; bake 8 to 10 minutes more or until crumble browns. Cool in pan 5 minutes; carefully remove from muffin cups. Top each with whipped topping just before serving.
Lemon Meringue Pie
Bake 425° – 450° for 10 – 15 minutes
or until golden brown.
9 inch baked pie crust
1 ½ cups sugar
1/3 cup + 1 tablespoon cornstarch
1 ½ cups water
3 egg yolks (slightly beaten)
3 tablespoons butter or margarine
½ cup lemon juice
2 teaspoons grated lemon peel
Mix sugar and cornstarch in medium sauce pan.
Gradually stir in water.
Cook over medium heat stirring constantly until mixture thickens and boils.
Boil for 1 minute.
Gradually stir at least ½ the hot mixture into the egg yolks.
Blend into the hot mixture into the pan.
Boil and stir for 1 minute.
Remove from heat and stir in 3 tablespoons butter, ½ cup lemon juice and
2 teaspoons lemon peel.
Pour into baked pie shell.
Spread meringue to outer edge of crust because it will shrink.
*** DO NOT GET ANY YOKE IN WITH THE WHITES OR IT WON’T WORK. ***