Coconut Cream Pie Recipe

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

Two Layer Pumpkin Cheesecake Recipe

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.