French Coconut Pie

French Coconut Pie

Ingredients:

3 whole Eggs Beaten
1-½ cup Sugar
1 cup Flaked Coconut
1 stick Butter, Melted
1 Tablespoon White Vinegar
1 teaspoon Vanilla Extract
1 pinch Salt
1 whole 9" Uncooked Pie Shell
 

Directions:

Mix filling ingredients well and pour into the pie shell. Bake at 350F for 1 hour.

Chocolate-Almond Ice Cream Pie

Chocolate-Almond Ice Cream Pie


Ingredients:

3 tablespoons butter or margarine, melted
3/4 cup sliced almonds
1/3 cup sugarbox refrigerated pie crusts, softened as directed on box
quart (4 cups) chocolate ice cream, slightly softened



Directions:

Heat oven to 400°F. In small bowl, mix melted butter, almonds and sugar. Spoon 1/3 of mixture into shallow baking pan; spread evenly. Bake 5 to 7 minutes, stirring once, until toasted. Set aside to cool, stirring once.Meanwhile, place pie crust in ungreased 9-inch glass pie plate; press crust firmly against side and bottom. Fold excess crust under and press together to form thick crust edge; flute. DO NOT PRICK CRUST. Spoon remaining 2/3 of almond mixture into bottom and up side of crust; press against crust.Bake 12 to 14 minutes or until golden brown. Cool completely, about 1 hour.4.Spoon ice cream into cooled baked crust. Sprinkle cooled almond mixture over ice cream. Freeze uncovered until firm, about 4 hours. Let pie stand at room temperature 10 minutes before cutting. Pie can be stored in freezer up to 1 week.

Mini Apple Pies

Mini Apple Pies

Ingredients:

For the apple filling:
3 small granny smith apples, peeled and cubed
1 1/2 tablespoons all purpose flour
1/3 cup granulated sugar
1/4 teaspoon ground cinnamon

For the egg wash:
1 egg
splash of water
Sugar for dusting the tops of the pies

For the icing:
1 1/2 cups confectioner’s sugar
dash of milk


Directions:

1. In a small bowl, mix the cubed apples, flour, sugar and cinnamon until each apple is evenly coated. Set aside.
2. Roll out the dough to about 1/16 in thickness. Use a 3 inch circle cookie cutter and cut out the dough circles. You will need two circles for every pie. Place the circles onto a cookie sheet lined with parchment paper. Scoop about 1/2 tablespoons of the apple filling into the center of the dough circle. Make the egg wash and using your fingertip, brush a light layer onto the very edges of the circle. (this will ensure that the top circle will stick to the bottom circle.) Place another dough circle on top, over the apple filling. Lightly press down around the edges.
3. Using the prongs of the fork, press along the edges of the pie to seal the edges.
4. Brush a light layer of the egg wash on top of the pies. Sprinkle with sugar. (I like to use turbinado sugar, you can find it in any grocery store labeled as raw sugar.)
5. Bake at 350 degrees for about 15-20 minutes or until the tops are golden.
6. To make them extra fancy, drizzle a little icing over the tops. Serve warm.

makes about 16 or so

*You can either make your own pie dough, or buy a box of pre-made dough from the store.
If you make your own, to make around 16 mini pies, use a recipe for a double crust pie.

Grasshopper Ice Cream Pie

 Grasshopper Ice Cream Pie

Ingredients:

1 store bought oreo pie shell
1/2 gallon mint chocolate chip ice cream
cool whip
caramel
hot fudge sauce
coursely crushed oreo cookies


Directions:

Soften the ice cream slightly. Scoop it into the pie shell and pat down. Top with cool whip. Pour on caramel sauce, hot fudge sauce and oreos. There really are no measurements, because you can put as much of everything as you desire. Make it your own!

Mini Apple or Peach Crostatas

Mini Apple Crostatas
 
Ingredients:

1 refrigerated pie crust (from 15-oz box), softened as directed on box
1 large baking apple, peeled, cored and thinly sliced (about 2 cups)
2 tablespoons sugar
1/4 teaspoon ground cinnamon
8 teaspoons caramel flavored topping

 

 

Directions:

Heat oven to 425°F. Unroll crust on work surface. Roll crust out slightly; cut into 4 (5-inch) rounds. Place rounds on parchment lined cookie sheet.

In medium bowl, mix sugar and cinnamon; toss apple slices into sugar mixture. Divide apple slices evenly onto center of each pie crust round. Fold 1/2-inch of crust over filling, pinching slightly so that crust lays flat on apples.

Bake 18 to 20 minutes or until crust is golden brown and apples slices are tender. Drizzle 2 teaspoons caramel topping over each crostata. If desired, serve warm with ice cream.

Mini Peach Crostatas

Ingredients:
 

1 Pillsbury® refrigerated pie crust (from 15-oz box), softened as directed on box
1 large peach, peeled, pitted and thinly sliced (about 2 cups)
2 tablespoons brown sugar
1 teaspoon flour
1/4 teaspoon ground cinnamon 


Directions:

Heat oven to 425°F. Unroll crust on work surface. Roll crust out slightly; cut into 4 (5-inch) rounds. Place rounds on parchment lined cookie sheet.

In medium bowl, mix sugar, flour and cinnamon; lightly toss peach slices into sugar mixture. Divide peach slices evenly onto center of each pie crust round. Fold 1/2-inch of crust over filling, pinching slightly so that crust lays flat on peaches.

Bake 18 to 20 minutes or until crust is golden brown and peach slices are tender. If desired, serve warm with ice cream.

Easy Biscuit Fruit Pies

Easy Biscuit Fruit Pies

Ingredients:

peaches (or other pie appropriate fruit)
refrigerator biscuits
cinnamon sugar



Directions:

Preheat oven to 350 degrees.

Open biscuits and roll out the dough. If you don't have a rolling pin, you can just stretch the dough out to make each about 5 inches in diameter. While dough is being rolled out, cut up the fruit into small pieces.

As the dough is rolled, put it on the cookie sheet. No need to grease. Then place the cut up fruit on top of half of each biscuit. If it is more in the middle than one side, that doesn't really matter.

Sprinkle cinnamon sugar on the inside. Fold the biscuits over and sprinkle a little more on the outside. The recipe said to bake for 20 minutes, but ours were done after 10. Let them cool and eat.

Avocado Key Lime Pie

Avocado Key Lime Pie

Ingredients:

Filling:
4 1/2 ripe avocados
1/2 cup maple syrup
2/3 cup freshly squeezed lime juice
zest of 2 organic limes
a few slabs of young coconut meat (optional) or
1 Tablespoon or so coconut oil, melted (optional) **
large pinch of salt
dash of vanilla

Hazelnut and Pecan Pie Crust:
1/2 cup of filberts (hazelnuts), finely chopped
1/2 cup of pecans, finely chopped
2 Tablespoons agave nectar, honey or maple syrup
1 Tablespoon coconut oil, melted
1 1/2 teaspoon cinnamon
dash of vanilla
pinch of nutmeg
pinch of salt


 Directions:

Filling:
Combine all ingredients in a good blender or food processor, blend until creamy and smooth.

Crust:
Combine chopped nuts, cinnamon, nutmeg and salt in a bowl. Whisk together melted coconut oil, agave and vanilla, add to nut mixture. Press into pie plate. Bake about 10 minutes at 350 degrees Fahrenheit. Allow to cool completely before adding pie filling.

Pour into filling into pie crust, and serve immediately topped with a little bit of toasted coconut or rice whipped cream, yum!

If you want it to firm up a bit before serving, let it sit in the refrigerator for a little while before serving.

** If you are adding the coconut oil be sure it is melted, then as everything is blending pour it in a constant stream. Let the pie chill for a bit as the coconut oil will solidify and help the pie to be a little thicker.

Coconut Cream Pie

Coconut Cream Pie

 Ingredients: 

3 cups half n' half
2 eggs
3/4 cup sugar
1/2 cup flour
1/4 tsp salt
2 tsp vanilla

 Directions:

Spread 1 cup coconut on baking sheet. Bake @ 350 for 5-7 mins, stir occasionally. Combine half n' half, eggs, flour, sugar & salt in saucepan. Bring to boil over low heat, stir constantly. Remove from heat & add vanilla & 3/4 cup coconut. Pour into baked pie shell & chill for 2-4 hrs or until firm. Top with whipped cream & remaining coconut.

Variations:

Lime Whipped Cream

Ingredients:

1 ¼ cups heavy cream
zest of ½ lime


Directions:

In a small saucepan, heat the cream with the lime zest until it just comes to a boil.  Remove from heat, pour limey cream into a small airtight container, and refrigerate overnight.

Strain limey cream to remove lime zest.  By hand or using a stand mixer with a whisk attachment, whip cream with cornstarch and confectioners sugar until it holds firm peaks.

 

Avocado Lime Tart

Avocado Lime Tart

Ingredients:

3/4 cups heavy cream
1/3 cup sugar
1 ripe avocado, peeled and pitted
1 package cream cheese, softened
1/4 cup fresh lime juice
1 tart crust (recipe below)

Directions:

Heat the cream in a small saucepan until small bubbles form around the edges.  Remove from heat, add sugar, and stir until sugar dissolves.  Pour the liquid in a bowl and allow to cool.
In a food processor, blend the avocado and cream cheese until smooth.  Add lime juice and process again until smooth.  Pour mixture into a bowl and whip in cooled cream.
Pour into tart crust and place in freezer for at least two hours.  Allow to soften on kitchen counter about 15 minutes before serving.

Sugar Free Tart Crust

Ingredients:

2 cups pecans
3 large medjool dates, pitted and roughly chopped
2 tablespoons unsalted butter, melted

Directions:

Preheat oven to 350 degrees and prepare an 8-inch tart pan with cooking spray.
In a food processor, blend the pecans and dates until well chopped.  Add the butter and process until dough forms.  Press mixture into the tart pan and bake for 8-10 minutes.  The crust will be light brown and slightly puffed.  Allow to cool completely before adding filling.

Chocolate Banana Cream Pie

Chocolate Banana Cream Pie

Ingredients:

1-1/4 cups sugar
1/3 cup cornstarch
1/3 cup baking cocoa
1/4 teaspoon salt
3 cups milk
3 tablespoons butter
1-1/2 teaspoons vanilla extract
1 pastry shell (9 inches), baked
2 medium firm bananas, sliced
1 cup whipped topping
Chocolate curls and additional sliced bananas, optional

Directions:

In a large saucepan, combine the sugar, cornstarch, cocoa, salt and milk until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in butter and vanilla.
Pour half of the filling into pastry shell. Top with sliced bananas and remaining filling. Refrigerate for 3-4 hours.
Garnish with whipped topping. Decorate with chocolate curls and additional bananas if desired. Yield: 6-8 servings.

Banana Chocolate Cream Pie

Banana Chocolate Cream Pie

Ingredients:

1/2 cup sugar
1/4 cup cornstarch
1/4 teaspoon salt
1-1/2 cups milk
1 cup heavy whipping cream
3 eggs yolks, lightly beaten
1 tablespoon butter
2 teaspoons vanilla extract
1 pastry shell (9 inches), baked
4 ounces semisweet chocolate, melted
2 medium firm bananas, sliced
Whipped cream and chocolate shavings, optional

Directions:

In a saucepan, combine the sugar, cornstarch and salt. Gradually add milk and cream until smooth. Cook and stir over medium-high heat until thickened and bubbly, about 2 minutes. Add a small amount to egg yolks; mix well. Return all to the pan. Bring to a gentle boil; cook for 2 minutes, stirring constantly. Remove from the heat; stir in butter and vanilla.
Pour half into the pastry shell; cover and refrigerate. Add chocolate to remaining custard; mix well. Cover and refrigerate for 1 hour. Do not stir.
Arrange bananas over filling. Carefully spoon chocolate custard over all. Refrigerate for at least 2 hours. Garnish with whipped cream and chocolate shavings if desired. Yield: 6-8 servings.

Baked Alaska Fudge Pie

Baked Alaska Fudge Pie Recipe

Ingredients:

1 (9-inch) pie shell, pre-baked
¾ cup fudge sundae topping
1 ½ quarts (6 cups) softened vanilla or chocolate ice cream
3 egg whites
1/8 teaspoon cream of tartar
¼ cup granulated sugar
Additional fudge topping for garnish

Directions:

Chill pastry shell thoroughly. Spread fudge topping on bottom of shell. Place ice cream into large bowl and beat with mixer until softened. Spread over fudge. Put in freezer while preparing meringue.
Whip egg whites in bowl until frothy. Add cream of tartar and continue beating until almost stiff. Add sugar, 1 tablespoon at a time, until stiff and glossy. Spread meringue over ice cream, making sure to cover edges of pie shell to seal well. Brown at 450 degrees F for 3 to 4 minutes or until meringue is lightly brown. Drizzle top with additional fudge. Place in freezer until ready to serve.

NOTE: Pie can be made ahead, frozen, wrapped and held for several days. Brown just before serving.

Apple Dumplings

Apple Dumplings

Ingredients:

2 Granny Smith apples
2 cans crescent rolls
2 sticks butter
1 1/2 cups sugar
1 teaspoons vanilla
cinnamon
1 small can Mountain Dew

Directions:

Peel and core apples. Cut apples into 8 slices each. Roll each apple slice in a crescent roll. Place in a 9 x 13 buttered pan. Melt butter, then add sugar and barely stir. Add vanilla, stir, and pour over apples. Pour Mountain Dew around the edges of the pan. Sprinkle with cinnamon and bake at 350 degrees for 40 minutes. Serve with ice cream, and spoon some of the sweet sauces from the pan over the top.

Cream Cheese Snickerdoodle Tarts

Cream Cheese Snickerdoodle Tarts

Ingredients:

5 ounces cream cheese, at room temperature
3 ounces mascarpone cheese, at room temperature
½ cup unsalted butter, at room temperature
½ cup granulate sugar
2 large eggs
¼ tsp freshly grated nutmeg
¼ tsp cream of tarter
1 tsp vanilla extract
½ tsp cinnamon

1 baked Pastry Tart Shell (recipe follows)
cinnamon sugar

Directions:

Preheat oven to 350F. In the work bowl of an electric mixer, combine cream cheese, mascarpone cheese, sugar, and butter. Beat on high speed until light and fluffy, about 3 minutes.
Add eggs, one at a time, scraping down the bowl after each addition. Add vanilla and beat until incorporated and smooth. Add the nutmeg, cinnamon and cream of tarter and beat until fully incorporated. Spread filling evenly in prepared tart shell.

Bake for 20-25 minutes, or until center is set and edges are light golden. Remove pan from the oven and allow tart to stand for two minutes. Sprinkle with cinnamon sugar.
Serve warm.

Mini Pecan Pies

Mini Pecan Pies

Ingredients:

Tassie Filling:
1 cup pecan halves
2 large eggs, room temperature
1 ½ cups packed dark brown sugar
½ tsp vanilla extract
¼ cup light corn syrup
2 TBSP unsalted butter, melted

Cream Cheese Dough:
1 ½ cups all-purpose flour-measured by fluffing, scooping and leveling
2 TBSP powdered sugar
1 TBSP Bourbon
Pinch salt
8 tablespoons (4 ounces) unsalted butter, cold
8 ounces cream cheese, cold
¼ tsp vanilla extract

Directions:

Preheat the oven to 350 degrees F., with an oven rack in the middle of the oven.
Spray-grease three nonstick mini-muffin pans.

For the filling:
Chop the pecans to medium-fine dice. In a bowl, whisk together the ingredients.

For the pastry:
Place the flour, powdered sugar, Bourbon, vanilla extract, and salt in a food processor bowl and pulse-process to mix the ingredients together. Cut the butter into ¼ inch chunks, add to the processor and pulse on and off, until the mixture looks like coarse meal.
Add the cream cheese, by tablespoonful to the processor. Pulse-process until the dough just starts to come together (about 10, 5-second bursts), and then turn it out onto a board. Press the dough together into a cohesive mass and then divide the dough into 48 balls.

Assembly:
The easiest way to press the dough into shape is to use a tart tamper, if not use your hands. To use the tamper, place a ball in each cup and tamp down on each ball, lightly, just so that the dough is centered and fills the cup.

Dust the tamper with flour and then press down gently, and not all of the way to the bottom, just until the dough starts to curl around the top part of the tamper bulb. To get the tamper out of the dough, rock it side to side and pull up. Use the tamper to thin the edges of the tarts by patting it against the edges. Place the tamper back into the tart and push down until it bottoms out. Touch the bottom to make sure that it is neither too thin nor too thick, pushing the dough up or down to make it right. The dough in the bottom should not be so thin that you can see through it, nor so thick that it feels squishy when you touch it.

Place ½ rounded teaspoonful of nuts into each cup. Spoon in 1 ½ to 2 tsp of the sugar/egg mixture, filling the tarts to within a scant 1/8-inch of the top. Do not fill the tarts up to the top, as the filling expands as it cooks and tarts that have overflowed are hard to remove from the pans after baking.

Place the pans on a cookie sheet and bake for 23-27 minutes, until the filling is puffed and the pastry is lightly browned. Remove the pans to a cooling rack. Let the pastry stand for 5 minutes. While the pastry is still warm, run a skewer along the top edge of the pastry to loosen it from the pan and then remove the tarts from the pans. Set the tarts on a cooling rack to cool completely. Makes 48 tassies.

Flaky Blood Orange Tart

Flaky Blood Orange Tart

Ingredients:

1 cup all-purpose flour, plus more for dusting
1/4 cup plus 2 tablespoons granulated sugar
1/4 teaspoon baking powder
1/4 teaspoon salt
1 stick plus 1 tablespoon unsalted butter, the stick cut into 1/2-inch pieces and chilled
3 tablespoons ice water
8 to 10 blood oranges (or any sliced fruit)
1 large egg yolk mixed with 2 tablespoons of water
Deep, Dark Salted Butter Caramel Sauce, for serving

Directions:

1. In a food processor, pulse the 1 cup of flour with 2 tablespoons of the sugar and the baking powder and salt. Add the stick of cold butter and pulse several times, just until it is the size of peas. Sprinkle the dough with the ice water and pulse just until moistened crumbs form. Turn the crumbs out onto a work surface, knead once or twice and pat the pastry into a disk. Wrap the pastry in plastic and chill for 30 minutes.

2. On a floured work surface, roll out the pastry to an 11-inch round, about 1/4 inch thick. Transfer the pastry to a parchment paper–lined flat cookie sheet and refrigerate for 15 minutes, or until chilled.

3. Meanwhile, peel the blood oranges, removing all of the bitter white pith. Thinly slice 2 of the oranges crosswise; remove the pits. Transfer the orange slices to a plate. Working over a sieve set over a bowl, cut in between the membranes of the remaining oranges, releasing the sections into the sieve. Remove the pits and gently shake out as much juice as possible without mashing the sections; you will need 1 cup of sections. Reserve the orange juice for another use.

4. Arrange the orange sections on the pastry, leaving a 2-inch border all around. Sprinkle 2 tablespoons of the sugar over the oranges. Using a paring knife, thinly slice the remaining 1 tablespoon of butter over the oranges. Fold up the pastry over the oranges, leaving most of the oranges uncovered. Brush the pastry with the egg wash and sprinkle lightly with 1 tablespoon of the sugar. Arrange the orange slices on top, leaving a 1-inch border of pastry all around. Sprinkle the remaining 1 tablespoon of sugar on top. Freeze the tart until solid, at least 4 hours or preferably overnight.

5. Preheat the oven to 375° and position a rack in the center. Place a baking sheet on the rack below to catch any drips. Bake the tart directly from the freezer for 1 hour and 15 minutes, until the fruit is bubbling and the pastry is deeply browned. Transfer the cookie sheet to a rack and let the tart cool for 30 minutes. Carefully slide the parchment paper onto the rack and let the tart cool completely. Serve with the Deep Dark Salted Butter Caramel Sauce (below).

*See also Deep, Dark Salted Butter Caramel Sauce

Whole Lemon Tart

Whole Lemon Tart

Ingredients:

1 partially baked 9-inch (24-cm) Great Unshrinkable Tart Shell, or your favorite sweet tart shell
1 average-sized meyer lemon (about 4-1/2 oz), rinsed and dried
1-1/2 cups sugar
1 large egg
1 large egg yolk
1 1/2 tablespoons cornstarch
1 stick (4 oz) unsalted butter, melted and cooled

Directions:

Center a rack in the oven and preheat the oven 325°. Line a trimmed baking sheet with parchment paper and put the tart shell on the sheet.

Slice the lemon into thin wedges, remove the seeds, and toss the lemon and sugar into the container of a blender or food processor. Blend or process, scraping down the sides of the container as needed, until the lemon is thoroughly pureed and blended with the sugar, 1 to 2 minutes. Turn the mixture into a bowl and, using a whisk, gently stir in the whole egg and the yolk, followed by the cornstarch and melted butter. [I actually just use the food processor for this whole mixing part, beating the other ingredients in until smooth.] Pour the filling into the crust but be sure to leave 1/4 inch between the top of your filling and the top edge of your crust.

Slide the baking sheet into the oven and bake the tart for 20 minutes. Increase the oven temperature to 350° and bake for another 15 to 20 minutes, or until the filling is bubbling, lightly browned and set. Don’t take the tart out until it is clearly set, however — you’re looking for a slight jiggliness with no suggestion of liquid underneath. Transfer the tart, still on the baking sheet, to a cooling rack and allow it to cool for at least 20 minutes before removing it from the pan. The tart is ready to be served when it reaches room temperature.

Tart is best served the day it is made, but, if necessary, it can be kept in the refrigerator overnight; bring to cool room temperature before serving.

Apple Pie Cake

Apple Pie Cake

Ingredients:

Dough:

2 sticks unsalted butter, at room temperature
1 cup sugar
2 large eggs
1 TBS baking powder
1/2 tsp salt

Juice of 1 lemon
3 1/4 - 3 1/2 cups all-purpose flour

Apples:
10 medium apples
Squirt of fresh lemon juice
1/4 cup sugar
1-1/4 tsp cinnamon

Sugar, preferably decorating (coarse) sugar, for dusting

Directions:

Dough: 

Beat butter and sugar together on medium speed until smooth. Add eggs and beat until the mixture is fluffy, about 3 minutes more. Add baking powder and salt. Add lemon juice. Slowly add 3-1/4 cups of the flour. The dough is meant to be soft, but if you think it looks more like a batter than a dough at this point, add the extra 1/4 cup flour. (The dough usually needs the extra flour.) When properly combined, the dough should almost clean the sides of the bowl. Turn the dough out, gather into a ball and divide in half. Shape each half into a rectangle. Wrap the dough in plastic wrap and refrigerate for at least 2 hours, or for up to 3 days.

Apples: 

Peel and core apples. Cut into slices about 1/4 inch thick. Toss in a bowl with a little lemon juice. Mix in sugar and cinnamon.

Generously butter a 9x12-inch baking pan and place it on a baking sheet lined with parchment. Remove the dough from the fridge. If it is too hard to roll and it cracks, let it sit at room temperature for about 15 minutes. Roll onto a well-floured work surface or roll between sheets of plastic wrap or wax paper. Roll the dough out until it is just a little larger all around than the pan, about 1/4 inch thick. Transfer the dough to the pan. Spread apples evenly into pan.

Roll out the second piece of dough and position it over the apples. Cut the dough so you've got a 1/4 to 1/2 inch overhang and tuck the excess into the sides of the pan. Brush the top of the dough lightly with water and sprinkle with sugar. Cut 6 to 8 evenly spaced slits in the dough. Bake @ 375 degrees for 65 to 80 minutes, or until the dough is a nice golden brown and the juices from the apples are bubbling up through the slits.

Pumpkin Pie

Pumpkin Pie

Ingredients:

2 eggs, beaten
16 oz canned pumpkin
3/4 cup sugar
12 oz evaporated milk
1/2 tsp salt
1 tsp cinnamon
1/2 tsp ginger
1/4 tsp cloves

Directions:

Mix all ingredients and pour into unbaked pie shell. Bake for 15 @ 425 degrees. Reduce heat to 350 degrees and continue baking for 45 minutes longer.

45-Second Pie Crust

45-Second Pie Crust

Ingredients:

1/3 cup shortening
1 cup flour
1/2 tsp salt
2-3 TB ice water

Directions:

Blend shortening, flour, and salt on low speed of mixer for 30 seconds. Add ice water; blend on low speed for 15 seconds. Bake @ 425-450 degrees for 8-10 minutes. Makes 1 pie crust.