Pina Colada Pie

Sandra Lee from the Food Network's Semi Homemade always

comes up with awesome recipes that are quick and easy!  When
I watched her program and saw her make this pie, I had to find
the recipe so I could share it.  Can't wait to try it out :)

Ingredients

• 3/4 cup pineapple-coconut nectar (recommended: Kern's)
• 1 cup light coconut milk (recommended: Thai Kitchen)
• 1 1/2 teaspoons rum extract, divided
• 1 (3.4-ounce) box instant vanilla pudding and pie filling (recommended: Jello-O)
• 1 cup shredded coconut meat
• 8 ounces whipped topping, divided
• 1 (9-inch) pie crust, baked (recommended: Marie Callender's)
• 1/4 cup shredded coconut meat, toasted, for garnish

Directions

In a large bowl, combine nectar, coconut milk, and 1 teaspoon rum extract. Sprinkle pudding mix over liquid and whisk for 2 minutes. Fold in coconut and 1/2 of the whipped topping.

Pour into pre-baked pie crust and chill in refrigerator for at least 3 hours.

Combine remaining whipped topping with 1/2 teaspoon rum extract. Top chilled pie with whipped topping and toasted coconut.

Recipe and Photo Source:  Food Network

Old-Fashioned Chocolate Pie

Old-Fashioned Chocolate Pie Recipe photo by Taste of Home

Ingredients

1 cup sugar
1/3 cup baking cocoa
1/3 cup flour
pinch salt
2-1/3 cups water
1 Tbs. butter or margarine
1 tsp. vanilla extract
1 (9") pastry shell, baked
Whipped cream and chocolate sprinkles


Directions

In a large saucepan, combine the sugar and cocoa, flour and salt.
Gradually add water. Cook and stir over medium heat until mixture
comes to a boil.

Cook and stir for 1 minute or until thickened.

Remove from the heat; stir in butter and vanilla.

Pour into pastry shell.

Refrigerate for 2-3 hours before slicing.

Garnish with whipped cream
and chocolate sprinkles.


Source:  Taste of Home

French Silk Chocolate Pie

CRUST:
1 Pillsbury Refrigerated pie crust (from 15-oz. pkg.)

FILLING:
3 oz. unsweetened chocolate, cut into pieces
1 cup butter, softened (do not use margarine)
1 cup sugar
1/2 tsp. vanilla
4 pasteurized eggs or 1 cup refrigerated or frozen fat-free egg product, thawed

TOPPING:
1/2 cup sweetened whipped cream
Chocolate curls, if desired

Instructions:

1. Heat oven to 450. Prepare pie crust as directed on package for one-crust baked shell using 9-inch pie pan. Bake at 450 for 9 to 11 minutes or until light golden brown. Cool 30 minutes or until completely cooled.

2. Melt chocolate in small saucepan over low heat; cool. In small bowl, beat butter until fluffy. Add cooled chocolate and vanilla; blend well.

3. Add eggs 1 at a time, beating at high speed for 2 minutes after each addition. Beat until mixture is smooth and fluffy. Pour into cooled baked shell. Refrigerate at least 2 hours before serving. Top with whipped cream and chocolate curls.

Store in refrigerator.





Recipe Fact
Mrs. Kendall E. Cooper of Silver Spring, Maryland, brought this ultra-rich chocolate pie to the 3rd Bake-Off Contest. Her original recipe included raw eggs, but this updated, safer version calls for pasteurized eggs or egg product.

Source: Pillsbury Classic Cookbooks (#219)
The Best From 50 Years of Bake-Off Contests, May 1999

Caramel Pecan Pie

1 9-inch pie crust -- pre-baked for 12 minutes at 350
degrees

1 cup brown sugar
3/4 cup butter
1/2 cup honey
3 tablespoons sugar
1/2 cup heavy cream
1/4 teaspoon vanilla
3 cups pecans (toasted and chopped)

Combine sugars, butter, and honey in a heavy-bottom sauce pan; cook over medium heat, and stir only until melted. Heat until mixture reaches 240 degrees on a candy thermometer.

Remove from heat and stir in heavy cream and pecans (mixture will bubble slightly).

Pour into pre-baked pie shell and bake for approximately 30-35 minutes.
Cool.

Serves 6-8


Source: The Florida Department of Agriculture
http://www.fl-ag.com

Double Coconut Cream Pie

1/3 cup sugar
1/4 cup cornstarch
1/4 tsp. salt
2 cups milk
1 8 ounce can cream of coconut (3/4 cup)
3 beaten egg yolks
2 tbl. margarine
1 cup flaked coconut
2 tsp. vanilla
1-9" baked pastry shell
3 egg whites
½ tsp. vanilla
1/4 tsp. cream of tartar
1/3 cup sugar
2 tbl. flaked coconut

For filling:
In a medium saucepan combine first 1/3 cup sugar, cornstarch and salt. Stir
in milk and cream of coconut. Cook and stir over medium heat till thickened
and bubbly. Cook and stir 2 minutes more. Gradually stir about 1 cup of the
hot milk mixture into the beaten egg yolks, stirring constantly. Return all
the mixture to saucepan. Cook and stir till bubbly. Cook and stir 2 minutes
more. Remove from heat. Stir in margarine till melted. Stir in 1 cup coconut
and 2 tsp. vanilla. Pour filling into baked pastry shell.

For meringue:
Let egg whites stand at room temp. for 30 minutes. In a mixing bowl beat egg
whites, ½ tsp. vanilla, and cream of tartar on medium speed of electric
mixer till soft peaks form (tips curl). Gradually add 1/3 cup sugar, 1 tbl.
at a time, till stiff peaks form. Evenly spread meringue over hot filling;
seal to pastry edge. Sprinkle with 2 tbl. coconut.

Bake in 350°F oven for 15 minutes. Cool for 1 hour on wire rack. Cover and chill 3-6 hours before serving.

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.

German Chocolate Pie

4 oz. German chocolate
1/4 cup butter
1-1/2 cups sugar
3 Tbs. cornstarch
1/8 tsp. salt
2 eggs, beaten
1-1/2 cups evaporated milk
1 unbaked 10-inch pie crust

TOPPING:
1-1/3 cups shredded coconut
1/2 cup chopped pecans


Heat oven to 375.

In microwave, melt chocolate and butter on a low setting in a medium-size microwave-safe bowl. Stir several times during melting process to prevent burning.

When chocolate is melted, stir in sugar, salt, vanilla, cornstarch and beaten eggs until well blended.

Stir in evaporated milk until smooth.

Pour into pie shell.

Mix coconut and pecans together.

Sprinkle them evenly over the chocolate mixture.

Use a knife to cut through the coconut into the chocolate mixture in several places.

Bake 45-50 minutes or until center is set.

(The pie center puffs slightly and the top begins to crack when it is done. If the crust becomes too brown, place a piece of foil over the top of the entire pie for the final 15 minutes of baking.)

A dollop of whipped cream can be added if desired.

Source: 53rd Annual Cookbook - The Parkersburg News & Sentinel, 11/2007

Banana Split Pie (low fat)

I have not tried this recipe yet, but I've been on a very strict diet and have been craving something that tastes rich but isn't . . . you can make your own adjustments to suit your needs . . . I use no fat half and half as a substitute for milk.


1 graham cracker crust
1 (4 oz.) pkg. sugar-free instant vanilla pudding mix
2 c. low-fat milk
2 bananas, sliced
1 (15 oz.) can crushed pineapple
1 c. diet Cool Whip
1 tsp. vanilla
1/2 c. pecans, chopped


Mix pudding with milk and beat until thick, pour into crust. Put
bananas over pudding. Squeeze pineapple to remove all juice.
Sprinkle on top of bananas. Cover with Cool Whip, sprinkle pecans on
top. Chill well.

Banana Coconut Cream Dessert

This recipe is begging for me to try. It is one of those quick and easy desserts you can control ingredients to make lower fat. Looks yummy . . . will comment when I try it out. If you make it before I do, please comment! By the way, keep an extra box of Bisquick around!

2 cups Original Bisquick® mix
2 tablespoons sugar
1/4 cup firm butter or margarine
1 package (4-serving size) vanilla instant pudding and pie filling mix
1 3/4 cups milk
2 medium bananas, sliced
2 cups whipped cream
1/2 cup toasted shredded coconut


1. Heat oven to 375°F. Mix Bisquick mix and sugar in medium bowl. Cut in butter, using pastry blender or crisscrossing 2 knives, until crumbly. Press in bottom of ungreased square pan, 9x9x2 inches.

2. Bake about 15 minutes or until light brown. Cool completely, about 30 minutes.

3. Make pudding mix as directed on package for pudding, using 1 3/4 cups milk; spread over crust. Top with banana slices. Spread whipped cream over top. Sprinkle with coconut. Cover and refrigerate at least 1 hour but no longer than 24 hours.


High Altitude (3500-6500 ft) No changes.

This recipe comes from Betty Crocker.com . . . on my link listing