#1024 - Fresh Coconut Pie

(by Shirley McNevich)

2 pie unbaked pie doughs (either buy store pie dough or make your own from scratch)
1 cup softened butter
1/2 cup white sugar
2 eggs
1 cup whole milk
2 cups freshly grated coconut
1 tsp. vanilla
1 pinch baking soda

Spray a 9" pie plate with Pam--insert bottom pie dough and spray the inside of the crust with Pam--bake at 350 degrees for 6-8 minutes. Remove pie plate from oven and set aside. In a mixer add butter and white sugar--beat. Add eggs--beat. Add milk, vanilla and baking soda--beat. Remove bowl from mixer--add coconut and stir with a wooden spoon. Pour coconut batter into the baked pie dough. Add top pie dough and flute the edges--make a small whole in the center of the top pie dough. Bake at 350 degrees for 35-40 minutes or until crust is browned. Cool on counter to room temperature, then refrigerate overnight.

#681 - Rhubarb Custard Pie

(by Shirley McNevich)

1 unbaked pie dough (or make your own)
2 cups rhubarb (washed and cut into small pieces)
1 1/2 cups white sugar
3 heaping TBSP flour
1/2 tsp. nutmeg
1 TBSP butter
3 eggs

Spray a pie plate with Pam, insert pie dough, flute the edges and spray the inside of the pie dough with Pam. Spread the sliced rhubarb evenly into the pie dough. In a mixer add flour, white sugar, nutmeg, butter, eggs--beat until smooth. Pour mixture over the top of the rhubarb. Place pie plate on a cookie sheet to catch drips. Bake at 375 degrees for 45 minutes. Insert a knife to test--if it comes out clean it's done.

#649 - Blackberry Cream Pie

(by Shirley McNevich)

1 - 9" pie crust dough (store bought or homemade)
4 cups fresh or frozen blackberries (drained)
2 eggs, lightly beaten
1/3 cup white sugar
4 TBSP flour
1/4 tsp. salt
1 tsp. vanilla
1 cup heavy cream OR 1 cup sour cream

Preheat oven to 400 degrees. Spray pie plate with Pam, line pie plate with pie dough and spray inside of the pie dough with Pam. Place the blackberries in the unbaked pie dough--set aside. In a bowl add beaten eggs, white sugar, flour, salt, vanilla, and heavy cream (OR sour cream). Mix well using a spoon, then pour mixture over the top of the blackberries. Place pie on a cookie sheet to catch drippings. Bake at 400 degrees for 30 to 40 minutes or until the crust is browned and the filling is set. Remove and oven, cool slightly. Serve slightly warm.

#456 - Coconut Cream Pie OR Banana Cream Pie

(by Shirley McNevich)

Use our pie crust recipe #33 OR Pillsbury ready-made pie dough
9" pie plate
1 - 6oz. box Jello-O vanilla pudding mix (NOT instant)
3 cups milk
1 - 7oz. bag Baker's angelflake coconut
3 egg whites
1/4 tsp. cream of tartar
1/4 cup white sugar
sliced bananas (optional)

Spray the pie plate with Pam, insert the pie dough, flute the edges of the dough, spray the inside of the pie dough with Pam and bake at 375 degrees for 20 minutes or until lightly browned. Let the pie crust cool. In a small saucepan, make vanilla pudding according to box directions. When it's done, add 1/2 of the bag of coconut to the pudding and stir. Pour the pudding/coconut mixture into the baked pie crust. In a mixer, beat the egg whites a little bit, add the cream of tartar, add white sugar, then beat until completely stiff and it forms peaks. Spread the meringue over the top of the pudding filling using a spatula and make sure you spread it all the way to the edges to seal the pie. Use your index finger, start in the center of the pie and make a spiral from the center and continue until you get to the edge. Sprinkle the remaining coconut over the top of the meringue. Preheat oven to 375 degrees. Bake at 375 degrees for 10-12 minutes until the meringue turns a light caramel color--watch closely so it doesn't burn. Let the pie cool, then refrigerate. Wet your knife to cut through the meringue, then slice the rest of the way through the pie. Optional--before pouring pudding/coconut filling into the baked crust, add sliced bananas to the baked crust, omit the coconut altogether and this will make banana cream pie.