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.

Buttermilk Pie


From my niece Dee…

1/2c buttermilk
1 3/4c sugar
2 large eggs
3tbsp flour
pinch of salt
1 stick butter
1tsp vanilla

Preheat oven to 400°. Mix everything together and pour into an unbaked 9″ pie shell. Sprinkle the top lightly with nutmeg. Bake 15min. Reduce oven to 350° and bake 45min. Cool to allow filling to set.

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.

Layered Pineapple-Lemon Cheesecake Pie

From Kraft Foods.  This pie is so good!

What You Need

1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened

1/4 cup sugar

2 cups thawed COOL WHIP Whipped Topping

1 can  (8 oz.) crushed pineapple, drained, divided

1 HONEY MAID Graham Pie Crust (6 oz.)

1 pkg.  (3.4 oz.) JELL-O Lemon Flavor Instant Pudding

1-1/3 cups cold milk

Make It

BEAT cream cheese and sugar in large bowl with whisk until well blended. Stir in COOL WHIP and half the pineapple.

SPREAD into crust.

BEAT pudding mix and milk in medium bowl with whisk 2 min. (Mixture will be thick.) Stir in remaining pineapple. Spoon over pie. Refrigerate several hours or until chilled.

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. 

Best Strawberry Pie

  • 1 & 1/2 cups water
  • 3/4 cup sugar
  • 2 tablespoons cornstarch
  • 1 (3 ounce) package strawberry Jello
  • 1 baked 9 or 10 inch pie shell
  • 1 quart fresh strawberries
  • whipped topping

Cook together the water, sugar and cornstarch stirring until thick and clear.  Remove from heat and add Jello slowly.  Mix thoroughly.  Cool 10 minutes.  Rinse, hull and halve strawberries.  Place in the baked pie shell.  Poor cooled Jello mixture over the strawberries and chill until set.  Serve with whipped topping.

I have used thawed frozen strawberries with good results.