Posted by Grandma Jeanne on December 7, 2009
1/4 cup flour
1/2 cup sugar
1 1/2 cup scalded milk
3 eggs (separated) – room temperature
2 T. water
1/2 tsp. vanilla
1/2 cup moist shredded coconut
Combine flour and sugar in small bowl.
Scald milk and pour small amount of this into dry ingredients. Mix well.
Add flour mixture to scalded milk pan. Beat until smooth.
Cook until it thickens.
Beat room temperature egg yolks, add some to cooked mixture a little at a time, continually stirring.
When thick, add butter and vanilla.
Fold in coconut.
Beat egg whites until stiff.
Add 1/3 cup sugar, a small amount at a time.
Fold 1/3 of meringue into cooked filling, stir gently.
Spread remaining meringue over hot filling in baked pie shell.
Spread to edge of pie crust.
Sprinkle meringue with 1/4 cup moist shredded coconut.
Bake at 350 for 12-15 minutes.
Servings: 8 | Prep Time: 30 minutes
Posted by Grandma Jeanne on November 2, 2009
2 (8 ounce) packages cream cheese, softened
1/2 cup white sugar
1/2 teaspoon vanilla extract
2 eggs
1/2 cup pumpkin puree
1/2 teaspoon ground cinnamon
1 pinch ground cloves
1 pinch ground nutmeg
1 (9 inch) prepared graham cracker crust
1/2 cup frozen whipped topping, thawed
Preheat oven to 325 degrees
In a large bowl, combine cream cheese, sugar, and vanilla.
Beat until smooth.
Blend in eggs one at a time.
Remove 1 cup of batter and spread into bottom of crust; set aside.
Add pumpkin, cinnamon, cloves, and nutmeg to the remaining batter and stir gently until well blended.
Carefully spread over the batter in the crust.
Bake in preheated oven for 35 to 40 minutes or until center is almost set.
Allow to cool.
Refrigerate for 3 hours or overnight.
Cover with whipped topping before serving.
Posted by Grandma Jeanne on January 12, 2009
10 ounces frozen sliced asparagus, thawed and; drained
8 ounces imitation crab meat
4 ounces shredded mozzarella cheese
1 cup Bisquick
1/2 cup milk
1/2 cup Caesar salad dressing
2 eggs
Heat oven to 400.
In greased 9″ pie plate scatter asparagus, crabmeat, and cheese.
In medium bowl stir remaining ingredients with fork until well blended; pour into pie plate.
Bake 30-35 minutes or until knife inserted in center comes out clean.
Cool 5 minutes.
Serve.
Posted by Grandma Jeanne on October 21, 2008
3/4 cup cold milk
1 (4 serving size) package vanilla instant pudding
1/2 cup of solid-pack pumpkin
3/4 teaspoon pumpkin pie spice
2/3 cup almonds, slivered
2/3 cup semi-sweet chocolate chips
3-1/2 cup (8 ounces) Cool Whip
1 graham cracker crust
Pour milk into mixing bowl.
Add pie filling mix.
Beat with wire whisk until well blended for one minute. Let stand 5 minutes.
Blend in pumpkin, spice, almonds, chips, and 2 cups of Cool Whip.
Spoon into pie crust.
Chill 4 hours.
Just before serving, garnish with remaining whipped topping.
Comments:
Filed Under: Pies
Posted by Grandma Jeanne on October 18, 2008
Cheesecake layer
1 (8 ounce) package cream cheese, softened
1/4 cup sugar
1/2 teaspoon vanilla
1 egg
1 unbaked 9 inch pie shell
Filling
1 (16 ounce) can pumpkin (not pie filling)
1 cup evaporated milk
2 eggs, beaten
1/4 cup white sugar
1/4 cup brown sugar
1 teaspoon cinnamon
1/4 teaspoon salt
1/4 teaspoon nutmeg
1/4 teaspoon ginger
1/4 teaspoon clove
Topping
2 tablespoons flour
2 tablespoons brown sugar
1 tablespoon butter
1/2 cup chopped pecans
Beat cream cheese until smooth.
Add sugar and vanilla; mix well.
Add egg, beat until smooth.
Spread over bottom of pie shell; chill at least 30 minutes.
Beat filling ingredients until smooth.
Carefully pour over cream cheese layer.
Cover edge of pie with foil to prevent crust from over-browning.
Bake at 350 degrees for 30 minutes.
Remove foil; bake 25 minutes longer.
Meanwhile, mix flour, brown sugar and butter until crumbly.
Mix in pecans.
Sprinkle over pie.
Bake 10-15 minutes more or until knife inserted near center comes out clean.
