Coconut Macadamia Nut Pie

1 refrigerated pie crust
1 can cream of coconut
2 boxes cook and serve vanilla pudding mix
1 3/4 cups milk
4z macadamia nuts, chopped
1 ½ cup heavy cream
2/3 cup shredded coconut, toasted

Heat oven to 450°F.

Place piecrust into 9" pie plate and crimp edges.

Bake at 450°F for 10 min.

Cool completely.

Reserve 3 tbl. of the cream of coconut.

In a medium saucepan, mix remaining cream of coconut, pudding mix and milk. Cook over medium heat, stirring constantly, until thick, about 18 min.

Take off heat and stir in half of the nuts.

Pour filling into cooled piecrust and refrigerate for 2 hours.

Whip cream and reserved 3 tbl. cream of coconut to stiff peaks.

Spread over top of pie.

Top with remaining nuts and toasted coconut.

Refrigerate at least 3 hours or overnight.

Cherry Cheese Pie

This recipe comes from the Eagle Brand Milk label and has been one of my favorite recipes for as long as I can remember. Very convenient recipe when I want to make something that is awesome and easy . . .



9-inch graham cracker crust or baked pie shell
8 oz. cream cheese, softened
1 can sweetened condensed milk
1/3 cup lemon juice
1 tsp. vanilla
21 oz. can cherry pie filling, chilled

In large mixer bowl, beat cheese until fluffy.

Gradually beat in milk until smooth.

Stir in lemon juice and vanilla.

Pour into prepared crust.

Chill 3 hours or until set.

Top with pie filling before serving.

Refrigerate leftovers.