Coconut cream pie

I use a refrigerated pie crust and then I bake a pie crust according to directions for one crust pie.

Place in our plate and flute edges..  I 

Bake according to directions for about 10 minutes.

I allow to cool completely.

While it is cooling I make my own homemade custard. 

***Microwave Custard Filling:
1/4 cup corn starch

1/3 cup sugar
2 cups milk( I used 2%)Or whole Milk is the best.
2 Egg yolks
2 Tablespoons butter
1 tsp. vanilla

In a medium glass bowl combine corn starch and sugar.  With a whisk , gradually stir milk into the corn starch.

Place above milk, cornstarch, sugar mixture in microwave on high power for 5 to 7 minutes or until thickened and bubbling, stirring after each 2 minute interval.  

Take out of microwave using whisk gently whisk half of the hot milk mixture into the egg yolks and then add the rest of the egg mixture into remaining hot mixture..

Microwave on high power for 1 1/2 to 2  1/2 minutes or until thickened and heated through, stirring after each 45 second interval.  Using a wire whisk blend in butter and vanilla.

 While the custard is cooling I use about I cup of shredded coconut and toast it.  Set aside.

I add 1+cup whatever coconut I have( sweetened or unsweetened) to the cooked cooled custard stirring well. 

Fresh whipped cream on top and I add the toasted coconut.  Must set overnight.  At least that’s what I think is best for the custard to set right.

Sour cream Apple pie DELIGHT

Hi everyone!

My mom made wonderful meals and desserts.  Some of them take me back in time when I knew but never truly appreciated what she put on our table.

As I got older that is when I truly realized and appreciated her great meals and I was so very lucky to be at her side when she baked.

This is her recipe from the 80ties.

She always made it in a cookie sheet with a cinnamon sugar crumble on top.

Today I’m adjusting her recipe to use my deep pie dish.

Here goes:

1- package refrigerated pie crust(Allow to come to room temperature)( it will roll easier when softened)

3lb. Bag Gala apples peeled, cored and sliced (Gala apples stay in perfect pieces when cooked)

Note: if you are looking for a softer Apple pie you may want to use Macintosh apples.

3/4 cup sugar 

1/2 cup sour cream

1 egg beaten

***Preheat oven to 425 degrees

In a large bowl place sliced apples and sugar.  Mix apples with sugar.  In a small bowl whisk egg with sour cream. Add sour cream egg mixture to apples making sure to coat all apples with mixture.

Roll out one pie crust to fit a deep pie dish. Pinch and fork edges so crust won’t slip into pie while baking.

Gently place apple mixture in crust.

Place in preheated oven for 15 minutes at 425 degrees.

Remove from oven and top with pie crust slices.

Using a pastry brush gently spread topping mixture.

After spreading topping on pastry slices Turn oven down to 350 degrees, place pie back in oven and bake an additional   30 to 40 minutes or until lightly browned.

Note  **cover edges with foil or as I have using a crust cover as not to brown edges too much.

Remove from oven and allow to cool for 20 to 30 minutes.

Slice and serve.

This is Delicious!  Making Mom Proud!

Enjoy!

From my kitchen to yours,

Topping

2  T Butter melted

3 T Brown sugar

1T flour

Mix together to make a paste. Spread gently over pie strips.

 

My Tomato Pie

My tomato pie

I looked at several recipes for tomato pie and combined a few ingredients to make it my way.

Hubby loved it!

CRUST

2 cups Bisquick 

2T cold butter

1/2 cup milk

Place butter and Bisquick in food processor and pulse.

Remove from processor and add milk..

WORK INTO A BALL

AND PRESS into greased 9 inch pie pan.

Slice tomatoes and allow to drain on paper towels.  Place tomatoes directly on unbaked crust.

1 large heirloom or beefsteak tomato sliced medium 

1/2 to 1 cup chopped onions 

1 T Olive oil

Sauté onions in a T olive oil until tender. Allow to cool slightly and spoon onions over tomatoes. 

In a medium size bowl add below ingredients.

I cup mayonnaise 

1 cup shredded cheddar cheese

1/2 cup Parmesan cheese

Salt & Pepper

Mix together 

Top tomatoes with above.  Spoon over tomatoes carefully. Top with fresh basil if possible!  I had to use dried basil because I didn’t have any fresh.. Bummer!

Bake 350  for 30 minutes or until it starts to brown on edges.

After the 30 minutes I turned My broiler on high and watched to get a little glow on the cheese.

No fuss Chocolate Cream Pie

No Fuss, muss or Bother Chocolate Cream Pie


Simple to make and it's really delicious without spending hours in your kitchen this chocolate cream pie has simple ingredients and short cuts to help make a dessert to serve in several hours.

You can use chocolate instant pudding (use half and half to really make it delicious).

 I chose to use Cook and Serve pudding which I easily made in the microwave.

This is real whipped cream but if it is more convenient use thawed Cool Whip.  Dust with a little baking cocoa optional.

I covered the pie with clear wrap and will add whipped cream tomorrow just before serving. I allowed the wrap to touch the pudding so it will stay soft until I am ready to top it with cream.

All that is involved is 

3 cups milk (I used regular whole milk)(use half and half if you really want to step it up.
1 large chocolate cook and serve pudding made according to directions in your microwave for a pie.

1 pre made graham cracker crust or you can use a refrigerated pie crust such as Pillsbury's which you should bake ahead of time and cool.

Today I used a pre made graham cracker crust and placed it in my own pie dish.  It broke of course but was easily pushed together. (not perfect but it worked)

This is a graham cracker crust I opted to take out of aluminum pie shell and piece in my glass pie pan. Tossing over and piecing it was so easy and I am sure it will be fine.  I like presentation in my pan much better than aluminum.  Just me you decide what is best for you.

**1 pint heavy whipping cream or Cool Whip to top pie

5/22/15

8/29/17

Oatmeal Apple pie

Even though I made an Italian ricotta cake the other day. (I froze half for another time).
I made an apple pie last night.  I had a few Gala apples I needed to use and my hubby never refuses apple pie.

I made up my recipe while he was peeling and dicing apples in small pieces.

4 medium apples cut and diced
1/2 cup dried oats
1/2 To 3/4 cup sugar
And of course cinnamon approximately 1tsp.
2tsp. Butter
Double crust ( refrigerated pie crust )

I had never thought of adding oats before but thought it was worth a try. Just a idea that came out of my head at that moment!

It’s not a full pie but hubby said best ever!  We ate some warm!  He came back for seconds.

Bake 400 degrees for approximately 40 minutes.  Cover edges after 10 minutes to avoid browning too much.

Yummy!

Chocolate Peanut Butter Cream Pie!

10/11/13

Layered chocolate pudding, peanut butter cream and whipped topping!

Place peanut butter cream on top of cooled chocolate pudding

We love chocolate and my grandchildren love peanut butter so today I am adapting two recipes. One was  in Taste of Home (love that magazine) and one I had bookmarked. Using a little bit from one recipe and a little from the other I was able to create the exact pie I was looking for.. Of course I had to make it in advance to check it out.. Make sure to leave some room for this pie and allow yourself to digest a bit before because this pie is delicious but also rich in taste.  Here is how I made it.  Enjoy!!!  We did!!

 Happy Baking from my kitchen to yours!

M.J

Chocolate Pudding Pie!

• 3/4 cup sugar
• 1/2 cup cocoa powder
• 1/3 cup all-purpose flour
• 2 eggs
• 4 egg yolks
• 2 cups milk, divided

 Note:  You can use a short cut method for the pudding.. Use cook and serve chocolate pudding and make according to directions.. Cool completely.

Whisk the sugar, cocoa powder and flour in a bowl until there are no lumps. Crack the eggs into the bowl, add the yolks and whisk into a paste. Slowly whisk in 1 cup milk until it is fully incorporated, and then whisk in the remaining 1 cup milk. Put the milk mixture into a saucepan and put over medium heat. Cook, whisking constantly, until it starts to look like pudding, 10 to 15 minutes. It will begin to bubble and it will hold soft peaks when you lift the whisk out. Take off the heat and cool to room temperature.

Note: To prevent a skin from forming, cover the pudding with plastic wrap, pressing down directly on the surface of the pudding.  Poke a few holes throughout to allow the pudding to cool to room temperature.

Peanut Butter Cream:

• 4 ounces cream cheese, softened at room temperature
• 1/2 cup confectioners' sugar
• 1 teaspoon vanilla extract
• 1/2 cup creamy peanut butter
• 1 cup chilled heavy whipping cream (reserve 1/3 cup for extra whipped topping)

Beat the cream cheese and confectioner’s sugar with an electric mixer until completely smooth. Add the vanilla and peanut butter, beating until smooth.. In a separate bowl, beat the heavy cream until stiff peaks .  Set 1/3 cup whipped cream aside (for top garnish).  Add the peanut butter cream a little at a time, taking care not to deflate the whipped cream.  Blend .

Place cooled pudding in prepared pie crust.. ( I used a Pillsbury refrigerated pie crust, which I baked according to directions). Layer peanut butter cream on top of chocolate pudding, carefully spreading.(I spoon dollops of pudding and then spread.  Chill in refrigerator for at least 3 hours or overnight. 

Note: After pie has set..top with reserved extra whipped cream!  and a little sifted cocoa powder!!

 Note: little extra to say:  It was even better the next day..We had some leftovers!!!!!!  Yummy!!!!



 11/14/12
 

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Our 2018 Thanksgiving

11/29/18

Rewind to 2018!

We had a wonderful Thanksgiving with our daughter and her family.  Her in laws came for a visit which was wonderful.

Great food, interesting conversation and how blessed I feel to be able to share another Thanksgiving with you.

That's our middle grandson Nate, home from college(Rennsealear Polytechnic Institute who gave me a thumbs up about the Strawberry pretzel salad I made.  I also made an apple pie and her mother in law brought a pumpkin and peach pie.  Everything was delicious.

  So proud of our daughter taking on the challenge of Thanksgiving dinner.  She is not an enthusiastic cook like her mom but steps up when necessary.  The turkey, stuffing, potatoes, sweet potatoes and gravy were perfect.  She kept it simple which worked out fine.  Sometimes basic traditional foods are the best choice for busy holidays.  Being in your comfort zone helps you enjoy time with your friends and family.  

From the left, Dan our son in law, our grandson Daniel home from Penn State, our daughter, our grandson Nate and our youngest grandson Andrew a sophomore in high school.

Hoping your Thanksgiving was wonderful.  Blessings and love to all.

Chocolate Four Layer Pie?

3/15/13

This recipe is made with prepared graham cracker or cookie crust so if you are pressed for time, you may want to make this easy pie.

Enjoy!

 1- 5.9 oz. Chocolate Instant Pudding
1 1/2 cups milk
1-8 oz. Cool Whip
1- 8 oz. Philadelphia Milk Chocolate Indulgence or 8 oz. Softened cream cheese
1 - Graham Cracker Pie Shell
Choc. Garnish

With an electric mixer blend softened Phila. Milk Chocolate Indulgence(cream cheese) with 1/2 container Cool Whip until it is thoroughly blended. Set aside

Whisk Chocolate Instant Pudding with 1 1/2 cups milk.  Add several T of Cool Whip and whisk until blended. Set aside

First layer.  Place Milk Chocolate Indulgence(mix together with hand mixer)or regular softened cream cheese)to combine.

(1/2 container Cool Whip and 8 oz. Indulgence) in prepared crust.

  Second Layer.  Place Chocolate instant pudding that you prepare according to package directions on top. 

Third Layer Place Chocolate pudding(Reserve some of the chocolate pudding to add to the Cool whip.

 Final topping Balance of Cool Whip and garnish with chocolate wafers.

Note:  Basically divide your Cool Whip so that you save some for the final topping. Garnish with chocolate pieces, chocolate chips or even crushed chocolate wafers.