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

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.

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.

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.

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.

1 (16 ounce) can of pumpkin
1 (14 ounce) can of sweetened condensed milk
2 eggs, beaten
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/4 teaspoon of salt
Spiced crust (See Below)

Combine all ingredients except crust; stir well.

Pour into crust.

Bake at 350 degrees for 55 minutes or until set.

Remove from oven; let cool.

Spiced Crust:

1 cup all-purpose flour
1/4 cup light brown sugar, firmly packed
1/2 teaspoon of cinnamon
1/2 cup pecans, finely chopped
1/4 cup plus 2 tablespoon of butter, melted
16 to 18 pecan halves

Combine all ingredients except pecan halves; stir well.

Press onto bottom and sides of a 9 inch pie plate. Press pecan halves onto rim of crust at 1 inch intervals.

1/2 cup of pecans
2 tablespoons of sugar
1 cup of gingersnap crumbs (from about 20 cookies)
5 tablespoons of unsalted butter, melted
16 ounces cream cheese, room temperature
2/3 cup of brown sugar, packed
1/2 cup of sour cream, room temperature
1 cup of canned solid-pack pumpkin
3 eggs, room temperature
1 teaspoon of ground cinnamon
Pinch of ground cloves
Pinch of ground ginger
Pecan halves, for garnish

Place the 1/2 cup pecans and sugar in food processor and process until finely chopped, about 20 seconds.

Pour into large bowl, add gingersnap crumbs, and mix.

Pour in the butter and stir well to combine.

Turn mixture into 10-inch pie dish, and press evenly against bottom and sides to form crust. Bake for 10 minutes.

Set aside to cool. (Leave oven on.)

In large bowl, beat cream cheese and brown sugar until soft and well blended.

Stir in sour cream and pumpkin.

Gradually beat in eggs, one at a time and the cinnamon, cloves, and ginger.

Place pie dish on baking sheet, and pour in filling.

Bake at 325 degrees in middle of oven for 45 minutes or until filling is set.

Let cool on rack.

Arrange pecan halves around edge of pie.

Makes 12 servings.

You can find a wide variety of electric mixers at Amazon.com. Here are just two of the possibilities:

2 cups flour
3/4 teaspoon salt
10 tablespoons butter, chilled
2 tablespoons shortening, chilled
1 cup brown sugar
3/4 teaspoon nutmeg
1/2 cup almonds, sliced
1 lemon
9 peaches, about 3 pounds
3 tablespoons cornstarch
1/4 teaspoon almond extract
2 tablespoons dry bread crumbs

Combine 1 cup flour and 1/2 teaspoon salt.

Cut in 4 tablespoons of butter and the shortening until mixture resembles coarse meal with a few pea-sized pieces remaining.

Sprinkle in 3 to 4 tablespoons ice water, a tablespoon at a time, until dough just comes together. Gather into a disk.

Wrap and chill at least 30 minutes.

Combine remaining cup of flour, 1/3 cup brown sugar, 1/4 teaspoon salt, and 1/4 teaspoon nutmeg.

Cut in remaining 6 tablespoons of butter until crumbly.

Stir in almonds.

Chill.

On a lightly floured work surface, roll out chilled pie pastry to fit a 9″ pie pan. Fit pastry into pan. Trim and flute edges.

Chill.

Grate 1 teaspoon of lemon zest from the lemon, and squeeze 1 tablespoon of juice.

Peel peaches and slice.

Combine with remaining 2/3 cup brown sugar, remaining 1/2 teaspoon nutmeg, lemon zest and juice, cornstarch and almond extract.

Sprinkle bread crumbs over bottom of pie shell and fill with peach mixture.

Sprinkle almond crumb mixture on top.

Bake 15 minutes at 475 degrees.

Reduce temperature to 350.

Continue baking until top is browned and fruit juices are bubbling, 50 to 55 minutes.

Cool completely before cutting.