Grandma Stahle's Coconut Cream Pie

5 Tablespoons Cornstarch

1 cup sugar

¼ teaspoon salt

2 ½ cups milk

¾ cup half & half

3 egg yolks

2 Tablespoons butter

1 teaspoon vanilla

3/4 c. sweetened, shredded coconut

1 cup whipping cream (for top of pie)

Bake a 9” pie shell

Mix Cornstarch, sugar, and salt in a 3 qt saucepan. Add milk and cream, and cook over medium heat until smooth and thick, stirring constantly. Beat egg yolks in separate container. Pour small amount of hot filling into beaten egg yolks to temper. Blend well. Pour back into saucepan. Cook 2 or 3 more minutes. Remove from heat and add butter, vanilla, and coconut. Pour into crust and refrigerate.

Pie crust

½ cups flour

¾ cup shortening

1 teaspoon salt

1 Tblspoon sugar

Mix the above ingredients together.

Then mix 1 beaten egg, 1 Tablespoon vinegar, and 2 ½ tablespoons water together. Add this to the flour mixture above.

Roll out into pie crust.

Bake at 350 degrees until golden.

Frozen Lime Pie

1-14 oz. sweetened condensed milk

1-6 oz. can frozen lime juice concentrate*

1-8 oz. cool whip

graham cracker or nilla wafer crust

Combine milk and juice. Fold in cool whip. Pour into crust and freeze.

*can substitute pink lemonade, lemonade, cranberry or orange.

Double Layer Pumpkin Pie

4 oz. cream cheese, soft

1 T. sugar

1 graham cracker pie crust

1 (16 oz.) can pumpkin

2 small pkgs. instant vanilla pudding

1/2 t. ginger

1 T. milk

1 (8 oz.) cool whip

1 c. cold milk

1 t. cinnamon

1/4 t. ground cloves

Mix cream cheese, 1 T. milk and sugar in bowl until smooth. Fold in 1-1/2 c. cool whip. Spread into crust. Pour 1 c. milk into a bowl. Add pumpkin, pudding and spices. Mix well. Spread over cream cheese layer. Refrigerate 4 hours or until set.

Coconut Cream Pie

3 c. half and half

2 eggs

3/4 c. sugar

1/2 c. flour

1/4 t. salt

1 c. flaked coconut, divided

1 t. vanilla

1-9 inch baked pie shell

1 c. stiffly whipped cream

Combine 1st five in medium saucepan. Bring to boil over low heat, stirring constantly. Remove from heat and add 3/4 c. coconut and vanilla. Pour into pie shell and chill 2-4 hours. Top with cream and remaining coconut.

*If desired, coconut can be toasted. To toast: spread coconut in a thin layer on baking sheet. Bake for 5-6 minutes at 350 degrees. Stir often until brown.

Frozen Chocolate Mousse Pie

1 chocolate pie crust

1 c. chocolate chips, melted

1 can sweetened condensed milk

1-1/2 t. vanilla

1 c. cream, stiffly whipped

In a large bowl, beat melted chocolate with milk and vanilla until well blended. Chill 10-15 minutes. Fold in whipped cream. Pour into crust and freeze until firm.

Banana Cream Pie

1- 9 inch baked pie crust

3 T. corn starch

1/4 t. salt

1- 2/3 c. water

1 can sweetened condensed milk

3 egg yolks, beaten

2 T. margarine

1 t. vanilla

3 medium bananas

lemon juice

1 c. whipping cream, stiffly whipped

In saucepan, dissolve cornstarch and salt in water; stir in milk and egg yolks. Cook and stir until thickened and bubbly. Remove from heat; add margarine and vanilla. Let cool while you slice bananas. Dip slices in lemon juice and drain. Line crust with bananas and pour filling over the top, covering bananas thoroughly. Chill 4 hours. Top with whipped cream.

Delicious Chocolate Pie

4 oz. unsweetened baking chocolate

1 c. salted butter, softened

1 1/2 c. sugar

1 t. vanilla

4 eggs

1- 9 inch baked pie shell

In small bowl, melt chocolate in microwave until stirrable. Set aside to cool.

In a kitchen aid mixer, beat butter and sugar until fluffy (1-2 minutes). When chocolate is cooled, drizzle it over sugar mixture. Add vanilla and beat until combined with the whisk attachment.

Turn your mixer to a medium speed and over a period of 15-20 minutes add in the 4 eggs, one at a time, leaving about 5 minutes between each egg addition. Scrape sides of bowl periodically. Once all eggs have been mixed in, pour into the pie shell. Refrigerate overnight or for at least 2 hours.

*This can also be done with a hand mixer, it just takes a long time.

Pecan Pie

9 inch unbaked pie crust

1 c. light corn syrup

1 c. brown sugar

3 eggs, slightly beaten

1/3 c. melted butter

1/3 t. salt

1 t. vanilla

2 c. pecan halves

In bowl, combine syrup, sugar, eggs, butter, salt and vanilla. Mix well. Pour into crust. Arrange pecans on top. Bake at 350 degrees for 45-50 minutes or until center is set. Cool completely 1-1/2 hours on a metal rack. Bake again, at 350 degrees for another 40-50 minutes or until center is set. If it is getting too brown, cover with foil and continue baking.

Eggnog Pie

1 qt. chilled eggnog

2 pkgs. vanilla instant pudding (1 large pkg. and 1 small)

1 t. vanilla extract

1/4 t. nutmeg

2 graham cracker crusts

Combine all; beat until well blended. Spoon into crusts; cover and chill overnight. Store in fridge.

Lemonade Pie

Can of frozen lemonade (can use pink)

A graham cracker crust

1/2 gallon of vanilla ice cream (I use Breyer’s)

Just put the somewhat, softened ice cream along with the can of frozen lemonade (no water added) into the Kitchen Aid and blend it up. Pour into graham cracker crust and refreeze. I like to add the whole can of lemonade but if you want it a bit “less lemony” just don’t add as much lemonade.

Sweet Potato Pie 2

1 unbaked pie crust
1 1/2 c. mashed sweet potatoes
1 heaping t. flour
1 c. milk (canned, 1/2&1/2, cream, or whole milk)
1 c. sugar
3 egg yolks
1 t. vanilla
1 t. nutmeg
2 T. melted margarine

Preheat oven to 350. Mix all and pour into pie crust. Bake for 40-45 minutes or until knife comes out clean from center.

Sweet Potato Pie 1

1 1/2 c. mashed sweet potato ( I bake mine then scrape them out of the skins)
1/2 c. honey
1 t. cinnamon
1/2 t. salt
3 large eggs
1/2 c. sugar
1 t. vanilla
1-9 inch unbaked pie shell

Preheat oven to 350. Mix the potatoes, honey, cinnamon and salt together. In a separate bowl, beat the eggs, then gradually beat in the sugar and vanilla. Pour the into the potato mixture and mix well. Pour into pie shell. Bake for 1 hour or until a knife comes out clean from the center.

Peanut Butter Cup Pie

8 oz. cream cheese, softened

1/2 c. plus 1 T. creamy peanut butter, divided

1 c. cold milk

1 (3.4 oz.) jello vanilla instant pudding

2-1/2 c. thawed Cool Whip, divided

1 oreo pie crust

3 squares baker's semi-sweet chocolate

Beat cream cheese and 1/2 c. peanut butter until well blended. Add milk and dry pudding mix; beat 2 minutes. Whisk in 1 c. cool whip; spoon into crust. Refrigerate until ready to use.

Meanwhile, microwave remaining cool whip and chocolate on high 1-2 minutes or until chocolate is completely melted and mixture is well blended, stirring after each 30 second interval. Cool completely.

Spread chocolate over pudding layer in crust. Microwave remaining peanut butter for 30 seconds. Stir. Drizzle over pie. Refrigerate 4 hours or until firm.

Easy Key Lime Pie

1 prepared nilla wafer or graham cracker pie crust

1 can sweetened condensed milk

3/4 c. lime juice, fresh or bottled

1/2 c. sugar

4 large egg yolks

pinch salt

lime zest (optional)

In a medium bowl, combine milk, lime juice, sugar, egg yolks and salt. Whisk until smooth. Pour into crust. Bake at 350 degrees for 20-25 minutes until filling is set around edges but slightly loose in the center. Cool at room temperature and then refrigerate for 2 hours. garnish with zest and serve.