•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.
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.
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.
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.
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.