Coconut Cream Pie

1 pie crust baked

1/2 cup sugar

1/4 cup cornstarch

1 cup half-and-half
1cup coconut milk

4 egg yolks

3 tablespoons butter

1 cup sweetened flaked coconut

2 1/2 teaspoons vanilla extract, divided

2 cups whipping cream

1/3 cup sugar

Garnish: toasted coconut

 Fit 1 pie crust into a 9-inch pie plate according to package directions; fold edges under, and crimp. Prick bottom and sides of pie crust with a fork. Bake according to package directions for a one-crust pie.

Combine 1/2 cup sugar and cornstarch in a heavy saucepan. Whisk together half-and-half, coconut milk and egg yolks. Gradually whisk egg mixture into sugar mixture; bring to a boil over medium heat, whisking constantly. Boil 1 minute; remove from heat.

  

Stir in butter, 1 cup coconut, and 1 teaspoon vanilla. Cover with plastic wrap, placing plastic wrap directly on filling in pan; let stand 30 minutes. Spoon custard mixture into prepared crust, cover and chill 30 minutes or until set.

 

Beat whipping cream at high speed with an electric mixer until foamy; gradually add 1/3 cup sugar and remaining 1 1/2 teaspoons vanilla, beating until soft peaks form. Spread or pipe whipped cream over pie filling. Garnish, if desired.

adapted from Southern Living

Salted Caramel Apple Crumble

Loved this one! It was so good and fun to make and serve in a cast iron skillet, although not necessary. 

Ingredients:

for the caramel sauce- (I cheated and bought canned caramel sauce.)
1 cup sugar
1/4 cup water
1 teaspoon sea salt
3/4 cup heavy cream
3 tablespoons butter
1 teaspoon vanilla

for the crumble-
1 cup all purpose flour
1/3 cup packed brown sugar
1/3 cup granulated sugar
6 tablespoons softened butter
1/2 teaspoon salt

for the apples-
4 granny smith apples, peeled, cored and sliced
2 tablespoons lemon juice
2 tablespoons butter
1/4 teaspoon salt

Directions:

For the caramel sauce- heat sugar and water in a small saucepan over medium heat to melt sugar. Continue cooking and swirling sugar until it turns amber in color. Whisk in sea salt and heavy cream. Mixture will bubble up violently briefly. Continue whisking until sauce is smooth in consistency. Stir in butter and vanilla. Set aside.
For the crumble- combine all ingredients together using a stand mixer. Mixture will be crumbly, but stay together when squeezed. Set aside.
Prepare apples and toss in lemon juice. Cook apples in a large cast iron skillet over medium low heat in butter to draw out moisture. Sprinkle with salt to draw out all the moisture possible. Drain apples and place back into skillet. This process should take about 5-7 minutes of cooking.
Pour 3/4 of prepared caramel sauce into the apples and stir gently. Top with the crumble topping. Bake at 350 for 20 minutes and serve with remaining caramel sauce.

Found via Pintrest @ Here

Peach Cobbler

Ingredients

• 1/2 cup unsalted butter
• 1 cup all-purpose flour
• 2 cups sugar, divided
• 1 tablespoon baking powder
• Pinch of salt
• 1 cup milk 
• 4 cups fresh or frozen peach slices
• 1 tablespoon lemon juice
• Ground cinnamon 

Instructions

1. Melt butter in a 13- x 9-inch baking dish.
2. Combine flour, 1 cup sugar, baking powder, and salt; add milk, stirring just until dry ingredients are moistened. Pour batter over butter (do not stir).
3. Bring remaining 1 cup sugar, peach slices, and lemon juice to a boil over high heat, stirring constantly; pour over batter (do not stir). Sprinkle with cinnamon, if desired.
4. Bake at 375° for 40 to 45 minutes or until golden brown. Serve cobbler warm or cool.

Southern Living
JUNE 1997

Chocolate Peanut Butter Pie

1-12oz  jar crunchy peanut butter
1-8oz frozen cool whip, thawed
1 qt. vanilla ice cream, softened
4 Reese’s Peanut Butter Cups, chopped
2 (9in) pie crust of your choice, pre- baked
Redi Whip, to decorate

Combine first 3 ingredients. Stir until blended. Add peanut butter cups, to bottom of the two cooled pie crust. Spoon ice cream mixture into both pie crusts.  Freeze at least 8 hrs.

Garnish pie with whipped topping before serving.

Chocolate Truffle Pie

½ c pecans, toasted and coarsely chopped
One 6oz ready –to-fill chocolate flavored crumb crust (or graham cracker)

Caramel Layer
17 individually wrapped square caramels
¼ c canned evaporated milk

Truffle Layer
1^1/2  cups semisweet chocolate chips
1 c heavy whipping cream
3 Tbs. stick butter

Decoration: Redi Whip

1. Sprinkle pecans on crust

2. Caramel Layer: Put caramels in a bowl with the evaporated milk. Microwave, stirring every 10 seconds, until caramels are melted and mixture is smooth. Pour over pecans.

3. Truffle Layer: Heat chocolate chips, cream and butter in a bowl in the microwave, stirring every 10 seconds, until chocolate is melted and mixture is smooth. Pour over caramel layer. Refrigerate about 4 hours until set.

4. To serve: Pipe or spoon whipped cream around edge of pie.

Chocolate Pecan Pie

My mom’s twist on a classic, you won’t go back if you are a chocolate lover!

1 ½ c pecan halves
4 oz Bakers Semi- sweet chocolate (melted and cooled)
3 eggs lightly beaten
1 c light karo syrup
1/3 c sugar
2 tbs. butter, melted
1 tsp. vanilla
1 unbaked pie crust

Mix eggs, syrup, chocolate, sugar, butter and vanilla in a large bowl. Stir in pecans halves.
Pour Mixture into an unbaked 9” pie shell.
Bake @ 350o for 50-60 min. or until a knife comes out clean.
Serve with whipped cream.

Caramel Apple Pie

This is now the only apple pie recipe I make. The crust tastes like an oatmeal cookie and the caramel mixed with the apples is so good.

For the crust:

2cups flour
1cup brown sugar
1/2 cup regular oats
1/2 tsp. salt
1/3 cup pecans, chopped
3/4 cup melted butter

Combine all the above ingredients in a large bowl or mixer and stir  until combined. Set aside 1 cup of mixture for topping. Press the rest in the bottom an up sides of a well greased pie plate.

For the filling:

4 cups apples peeled & sliced
1/2 cup sugar
1/2 tsp. cinnamon
3 T flour
1/2 c caramel sauce

Combine above ingredients in a large bowl mix well. Pour into pie plate. Top with remaining crust and bake at 375º for 40 minutes or until apples are tender.

I have doubled the recipe and prepared them in a bar pan/ cookie sheet for Caramel Apple Bars .