PIES 4 U

Easy Old Fashioned Coconut Cream Pie

Ingredients OLD FASHIONED METHOD For the pie crust 2 1/2 cups flour 1 tsp salt 1 cup of cold butter cut into small cubes 1/4 of a cup ice water For the coconut filling 1/3 cup flour 2/3 cup sugar 3 cups of whole milk 1/3 tsp salt 1 cup sweetened fine coconut 3 slightly beaten extra large egg yolks 4 tablespoons of butter 2 tsp vanilla extract For Whipped cream 1 cup whipping cream 1 tsp vanilla extract 3 Tablespoons confectioners sugar (powdered sugar) FOR THE EVEN EASIER METHOD 1 premade pie crust 2 boxes (3.4 oz each) instant Coconut Cream pudding mix 2 cups of whole milk 1 cup shredded coconut 1 (8 oz) tub Cool Whip Free, thawed About 1/2 cup toasted coconut Instructions OLD FASHIONED METHOD INSTRUCTIONS In Large cold bowl, add the cold butter into the flour and add the salt until mixture and hand mix, but NOT until smooth, it should still be combined well but lumpy still with the cold butter still showing. Pour the ice water over the mixture, use a fork until dough begins to form, do NOT over mix. Divide the dough into two equal sections then flatten into 2 rounds, then place in the refrigerator to rest for about a half an hour.(this makes two pie crusts, you can save for another pie or freeze) Remove from the fridge and place in the bottom of a 10 inch pie plate, cut off any excess. Bake only the crust at 400F for 10 – 14 minutes OR until golden brown. Allow to cool COMPLETELY before adding your filling OLD FASHIONED METHOD FOR COCONUT CREAM FILLING Heat the milk on the stove or in the microwave until almost boiling, you want it VERY hot In a medium saucepan combine the flour, sugar, salt and the coconut and mix. Once mixed, slowly begin adding the ALMOST BOILING 1 cup of milk into the mixture while whisking constantly as you pour. Keep on a low heat, then as you see the filling start to thicken, begin adding the second cup of the HOT milk continuing to stir constantly until it starts to re-thicken. Repeat this for your final cup of HOT milk, remember to stir it CONSTANTLY until it thickens for the third time. Remove from the heat In a medium bowl have your 3 eggs that are slightly beaten and pour your coconut mixture onto the beaten egg yolks, while STILL whisking constantly. Cook together for about 2 minutes or until it starts looking like a ‘pudding’ then remove from heat, it should be hot, almost boiling, but careful not to burn it! Stir in the 4 tablespoons of butter and the vanilla extract. Allow to cool on the counter at least 30 minutes before pouring into your pie crust (if you chose to use a pre-made DRY pie crust, you do not need to wait to pour, if you used a pillsbury one, wait the 30 minutes) Chill the pie completely in the fridge for at least 3 hours before adding the whipped topping OLD FASHIONED METHOD TOPPING– can be used on either Combine the whipping cream, powdered sugar and vanilla extract and beat well Spread on top of the fully-cooled coconut cream filling. (i used a pastry bag to make pretty peaks) Garnish with toasted coconut ENJOY! EASY METHOD In a large bowl whisk both pudding mixes, milk and 3/4 container of the cool whip/whipped topping until thick and creamy Fold in the shredded coconut until combined. Pour into the prepared pie crust. Spread carefully with remaining Cool Whip (use a piping bag for easier application and prettier peaks) then top with toasted coconut. Refrigerate for 5 hours or until firm. ENJOY!

Cherry Pie (Webpage Background)

Caramel-Pecan Cheesecake Pie

Ingredients 1 sheet refrigerated pie pastry 1 package (8 ounces) cream cheese, softened 1/2 cup sugar 4 large eggs 1 teaspoon vanilla extract 1-1/4 cups chopped pecans 1 jar (12-1/4 ounces) fat-free caramel ice cream topping Additional fat-free caramel ice cream topping, optional Directions Preheat oven to 375°. Line a 9-in. deep-dish pie plate with pastry. Trim and flute edges. In a small bowl, beat cream cheese, sugar, 1 egg and vanilla until smooth. Spread into pastry shell; sprinkle with pecans. In a small bowl, whisk remaining eggs; gradually whisk in caramel topping until blended. Pour slowly over pecans. Bake 35-40 minutes or until lightly browned (loosely cover edges with foil after 20 minutes if pie browns too quickly). Cool on a wire rack 1 hour. Refrigerate 4 hours or overnight before slicing. If desired, garnish with additional caramel ice cream topping. Editor’s Note: This recipe was tested with Smucker’s ice cream topping. Taste of Home: In fall or any time of year, this nutty, rich and delicious pecan pie recipe is one I am proud to serve. While it seems very special, this caramel pecan cheesecake is a snap to make. —Becky Ruff, Monona, Iowa

Wade's Bakery Lemon Chess Pie

Easy Empanadas

Total Time: 1 hour | Makes 10 servings INGREDIENTS: 1 package frozen empanada discs (or rolled piecrusts) 1 tablespoon + 1/4 cup Pompeian Classic Olive Oil 1/2 lb lean ground beef 1 teaspoon Spice Islands Dried Oregano 1 teaspoon Spice Islands Ground Cumin 1/2 teaspoon Spice Islands Crushed Red Pepper 1 tablespoon chopped garlic 1/2 cup pre-diced yellow onions 1/3 cup sliced Spanish olives, drained 1/2 cup raisins 1 cup Hunts canned Tomato Sauce 1/2 teaspoon kosher salt 1/4 teaspoon pepper 1/4 cup egg substitute 1 cup avocado-cilantro dressing (optional) STEPS: 1. Place empanada dough on counter to thaw (or cut each piecrust into 6 [4-inch] discs). Preheat large sauté pan on medium-high 2–3 minutes. Place 1 tablespoon oil in pan, then add ground beef; cook and stir 4–5 minutes, stirring to crumble meat, and until no pink remains. Add oregano, cumin, red pepper, garlic, and onions; cook 2–3 minutes or until onions have softened. 2. Stir in drained olives, raisins, tomato sauce, salt, and pepper; reduce heat to low and simmer 10 minutes, stirring occasionally. Remove from heat and cool to room temperature (about 15 minutes). 3. Top each dough disc with 1/4 cup meat mixture; brush edges with egg. Stretch dough and fold over lling; crimp edges with a fork to seal. 4. Preheat large sauté pan with remaining 1/4 cup oil on medium-high 4–5 minutes. Place 4 empanadas in pan; cook 2–3 minutes on each side or until golden brown and center is hot. Repeat with remaining empanadas. Serve with avocado-cilantro dressing if desired. Note: You can bake empanadas at 425°F for 12–15 minutes or until golden brown instead of frying, if desired.

Coconut Custard Pie

INGREDIENTS: 1 recipe Basic Pie Crust, rolled and fitted into a 9-inch pie plate 1/2 cup sugar 1/3 cup cornstarch 1/4 teaspoon salt 1 cup whole milk 1 can (14 ounces) coconut milk 4 large egg yolks 1/2 cup sweetened shredded coconut, toasted DIRECTIONS 1. Preheat oven to 400 degrees. Press a sheet of aluminum foil onto crust, draping over rim of pie plate. To blind-bake: Fill with dried beans or pie weights. Bake until crust is lightly browned, about 45 minutes. Remove beans and foil; let crust cool completely, and set aside. 2. While crust is baking, place a fine-mesh sieve over a large bowl; set aside. In a medium saucepan (off heat), whisk together sugar, cornstarch, and salt. Gradually whisk in whole milk, making sure to dissolve cornstarch. Whisk in coconut milk and egg yolks. 3. Whisking constantly, cook over medium heat until the first large bubble sputters, about 5 minutes. Reduce heat to low; cook, whisking constantly, 1 minute. Remove pan from heat; immediately pour custard through sieve into bowl. 4. Pour custard from bowl into cooled crust; smooth top with a rubber spatula. Refrigerate until chilled, at least 4 hours (or loosely covered, up to 1 day). To serve, let stand at room temperature 30 minutes, then sprinkle with coconut. COOK'S NOTES: To toast the coconut, spread it on a rimmed baking sheet and bake at 350 degrees for 5 to 10 minutes. Lining unbaked crust with aluminum foil and filling it with dried beans or pie weights prevents the crust from puffing up as it bakes. Store the beans, and use them again the next time you bake a pie.

Wood Sorrel and Sweet Onion Tart

INGREDIENTS: 1 prebaked tart shell or you could substitute pie crust 2 T butter 3 c Vidalia or other sweet onion (about 1 medium onion), thinly sliced 1/4 tsp salt splash of dry white wine 1 T flour 5 oz sorrel leaves (if using wood sorrel include flowers and pods - avoid tough stems) 2 eggs 1 c heavy cream freshly ground black pepper a few scrapings of nutmeg or a pinch of ground spicebush berry 5 oz Gruyere cheese, grated INSTRUCTIONS: In a heavy bottom pan, cook onion, salt and butter slowly on medium-low heat, stirring occasionaly, until onions are soft. Raise heat to medium, add wine and let it cook off for a minute or so. Add flour and stir to evenly distribute and cook for 2 minutes. Add sorrel, stir, cover and cook 1 minute to wilt. Remove from heat. In a large bowl, whisk eggs, cream, nutmeg and pepper. Combine sorrel mixture, egg mixture and half of the Gruyere cheese. Sprinkle the other half of the Gruyere cheese in the bottom of the tart shell. Fill tart shell with mixture and bake at 375 for 30 - 40 minutes until it's set and lightly browned. from https://www.wildedible.com/

Strawberry Cream Cheese Cobbler

1 stick (1/2 cup) butter 1 egg, lightly beaten 1 cup milk 1 cup all-purpose flour 1 cup sugar 2 teaspoons baking powder 1/2 teaspoon salt 2 quarts whole strawberries, capped and washed 4 ounces cream cheese, cut in small pieces Preheat oven to 350 degrees. Melt butter and pour into a 9-by-13-inch glass baking dish. In a small bowl, mix together the egg, milk, flour, sugar, baking powder, and salt. Pour directly over the butter in the baking dish, but do not stir. Add the strawberries, arranging in a single layer as much as possible. Sprinkle cream cheese pieces over strawberries. Place in preheated oven and bake for 45 minutes, or until top is golden brown and edges are bubbling. (Crust rises up and around the fruit, but fruit will still peek out of top.)

Snickers Bar Pie

INGREDIENTS 1 1/2 cups snickers (about 6 bars), fnely chopped 1 (8 oz.) container whipped cream cheese 1 (8 oz.) container frozen whipped topping 1 cup powdered sugar 1/2 cup peanut butter, creamy or chunky 1 graham cracker crust (store-bought or homemade) PREPARATION 1. In a large bowl or mixer, beat cream cheese until fluffy, then beat in peanut butter. 2. Once combined, mix in powdered sugar and whipped topping, stirring until smooth. 3. Fold in 2/3 chopped snickers until just incorporated. 4. Transfer mixture to graham cracker crust and top with remaining snickers. 5. Refrigerate 3-6 hours, or until chilled and set, then cut into slices, serve and enjoy!

Pineapple Pie

INGREDIENTS 1 (20 oz.) can crushed pineapple, juices reserved 1 graham cracker crust, store-bought or homemade 2 (3.4 oz.) packages instant vanilla pudding mix 1 cup sour cream Frozen whipped topping, as needed Maraschino cherries, garnish Canned pineapple rings or fresh pineapple, garnish PREPARATION 1. Combine crushed pineapple (and juices), sour cream and vanilla pudding mix in a large bowl and stir until fully incorporated. 2. Pour mixture into graham cracker crust and spread into an even layer. 3. Place pie in refrigerator and chill for 30-40 minutes, or until set. 4. Remove from fridge and gently spread frozen whipped topping over the top. Optional: refrigerate 15 minutes until set. Decorate with (drained) pineapple rings, if using, and maraschino cherries.

Georgia Peach Cobbler

INGREDIENTS 6-8 fresh peaches, peeled and sliced 1 stick unsalted butter, melted 1 cup flour 1 cup sugar 1 cup brown sugar 1 tablespoon baking powder ⅛ teaspoon salt 1 cup milk 1 teaspoon vanilla extract Juice from ½ lemon PREPARATION Preheat oven to 375°F. Pour melted butter into center of 9x13-inch baking dish, do not spread butter around pan. In a separate bowl, combine flour, 1 cup sugar, salt, and baking powder. Slowly pour in milk and vanilla extract, and stir to combine. Pour batter over butter, but do not stir. Add brown sugar, peach slices, and lemon juice to a saucepan on high heat. Stir frequently until sugar is completely melted and peaches have released their juices. Pour peaches over top of batter. Do not stir. Bake for 40-45 minutes or until top of cobbler is a golden in color. Serve warm or cold, or with a scoop of ice cream.

Shaker Lemon Pie

Ingredients: 3 large lemons 2 ½ cups sugar 4 eggs plus one egg yolk Pinch of salt Pie Crust Slice ends off lemon. Using a mandolin, slice lemons 1/16th inch thick, rinds, seeds, and all. Layer lemon slices with sugar in a shallow bowl. Cover and refrigerate overnight. Beat eggs and yolk until light and lemony colored. Gently lay lemons and sugar mixture in a pie crust brushed with the slightly beaten egg white leftover from the yolk. Pour eggs over the lemons, lifting slices gently to allow egg to run under some of them. Add top crust, crimp edges, and cut several slits in top to vent. Brush top crust with milk and sprinkle with sugar. Bake at 450 for 10 minutes, then reduce heat to 350 and bake for about 40 to 45 minutes more. Cool, slice and enjoy! This is a real Shaker recipe from the 1830’s. Photo by Amy Broyles

Shaker Lemon Pie (v 2.0)

Years ago, pre-kids, we visited the Shaker community at Pleasant Hill, KY. We loved this pie and bought the cookbook. Haven’t made it in years either, so I don’t remember the sweetness level. This recipe calls for less sugar but only slightly less.

"Texas" Chocolate Pie

Milk Rhubarb Twist Cobbler

Lemon Juice Zucchini Twist Cobbler

Nutmeg Peach Twist Cobbler

Lemonade Icebox Pie

Ingredients 1 package (8 ounces) cream cheese, softened 1 can (14 ounces) sweetened condensed milk 3/4 cup lemonade concentrate 1 carton (8 ounces) frozen whipped topping, thawed Yellow food coloring, optional 1 graham cracker crust (9 inches) Directions 1. In a large mixing bowl, beat the cream cheese until smooth. Gradually beat in milk until blended. Beat in lemonade concentrate. Fold in whipped topping and food coloring if desired. Pour into crust. Cover and refrigerate until set. Yield: 8 servings.

Lemon Supreme Pie (Taste of Home)

Ingredients Frozen deep-dish pie shell LEMON FILLING: 1-1/4 cups granulated sugar, divided 6 tablespoons cornstarch 1/2 teaspoon salt 1-1/4 cups water 2 tablespoons butter 2 teaspoons grated lemon peel 4 to 5 drops yellow food coloring, optional 1/2 cup lemon juice CREAM CHEESE FILLING: 11 ounces cream cheese, softened 3/4 cup confectioners' sugar 1-1/2 cups whipped topping, thawed 1 tablespoon lemon juice Directions 1. Preheat oven to 450°. Line unpricked pie shell with a double thickness of heavy-duty foil. Bake 8 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack. 2. For lemon filling, combine 3/4 cup granulated sugar, cornstarch and salt in a small saucepan. Stir in water until smooth. Bring to a boil over medium-high heat. Reduce heat; add remaining sugar. Cook and stir until thickened and bubbly, 2 minutes. Remove from heat; stir in butter, lemon peel and food coloring, if desired. Gently stir in lemon juice. Cool to room temperature, about 1 hour. 3. For cream cheese filling, beat cream cheese and confectioners' sugar until smooth. Fold in whipped topping and lemon juice. Refrigerate 1/2 cup for garnish. Spread remaining cream cheese mixture into pie shell; top with lemon filling. Refrigerate overnight. 4. Cut a small hole in the tip of a pastry bag or in a corner of a food-safe plastic bag; insert a #21 star tip. Transfer reserved cream cheese mixture to bag. Pipe stars onto pie. Refrigerate. Yield: 6-8 servings.

Granny’s Best Pie Crust

5 ½ cups all purpose flour 1 lb butter or shortening, 2 cups 1 tsp salt 1 egg 1 Tbsp apple cider vinegar Water to fill cup Cut butter (or shortening, I use butter flavored) into flour and salt. In a Cup put egg and vinegar and fill to the top with water. Work into flour mixture. Makes 3 double crusts. Split into 6 even balls, roll out on floured surface each ball, place in pie plate, crimp edges, prick with fork on bottom and sides before baking into your favorite pie. Remaining dough may be rolled in plastic wrap tightly, put into freezer bags and frozen up to 6 months.

Coconut-German Chocolate-Pecan Pie

Ingredients • 1-1/4 cups all-purpose flour • 1/4 teaspoon salt • 6 tablespoons cold lard • 3 to 4 tablespoons ice water • FILLING: • 4 ounces German sweet chocolate, chopped • 2 ounces unsweetened chocolate, chopped • 1 can (14 ounces) sweetened condensed milk • 4 large egg yolks • 1 teaspoon vanilla extract • 1 cup chopped pecans • TOPPING: • 1/2 cup packed brown sugar • 1/2 cup heavy whipping cream • 1/4 cup butter, cubed • 2 large egg yolks • 1 cup sweetened shredded coconut • 1 teaspoon vanilla extract • 1/4 cup chopped pecans Directions • 1. In a small bowl, mix flour and salt; cut in lard until crumbly. Gradually add ice water, tossing with a fork until dough holds together when pressed. Shape into a disk; wrap in plastic. Refrigerate 30 minutes or overnight. • 2. Preheat oven to 400°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim pastry to 1/2 in. beyond rim of plate; flute edge. Line unpricked pastry with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. • 3. Bake 11-13 minutes or until bottom is lightly browned. Remove foil and weights; bake 6-8 minutes longer or until light brown. Cool on a wire rack. Reduce oven setting to 350°. • 4. In a microwave, melt chocolates in a large bowl; stir until smooth. Cool slightly. Whisk in milk, egg yolks and vanilla; stir in pecans. Pour into crust. Bake 16-19 minutes or until set. Cool 1 hour on a wire rack. • 5. Meanwhile, in a small heavy saucepan, combine brown sugar, cream and butter. Bring to a boil over medium heat, stirring to dissolve sugar. Remove from heat. • 6. In a small bowl, whisk a small amount of hot mixture into egg yolks; return all to pan, whisking constantly. Cook 2-3 minutes or until mixture thickens and a thermometer reads 160°, stirring constantly. Remove from heat. Stir in coconut and vanilla; cool 10 minutes. • 7. Pour over filling; sprinkle with pecans. Refrigerate 4 hours or until cold.