Pineapple Pie

Pineapple pie

This pie is so easy to make and it tastes amazing.  With the coconut added it tastes like a piña colada pie.  

Makes 1 pie 

1 sleeve graham crackers

1 stick butter

Toasted coconut - 1 bag coconut toasted in oven

1 can crushed pineapple, drained

2 vanilla pudding boxes (4 serving boxes)

1 cup sour cream

1 container Cool Whip or can of whipped cream

Spread coconut out on baking sheet and broil, stirring often, until toasted.  Watch closely as it burns quickly. 

Crush graham crackers and mix with butter and 1/2 cup toasted coconut. 

Press into pie pan. 

Mix pineapple, sour cream, and powdered pudding mix together. 

**Do not make the pudding.  You add it dry.**

Pour into crust and chill at least 1 hour. 

Top with Cool Whip or whipped cream and sprinkle with toasted coconut. 

Grandma Beulah’s Zucchini Crumb Pie

This recipe tastes just like apple pie and, if you don't tell, they won't know the difference. We found it best to use the overly large zucchini from your garden or grocery store because they are the same size and shape as apple slices. This recipe is from my Grandmother Beulah Menne. 

 

Beulah's Zucchini Crumb Pie

Amanda Hartman

 

Crust:

1 3/4 cup flour

1/2 tsp salt

6 Tb chilled butter, small pieces

5 Tb chilled shortening, small pieces

2 Tb ice water

 

Filling:

3 3/4 lb large zucchini (3-4) peeled, cored; thick slices - they look just like apple slices

1 Tb lemon juice

2 1/2 Tb butter

2 Tb apple cider (or apple butter)

1 1/2 Tb cornstarch

1/2 cup apple sauce

1 cup sugar

2 tsp cinnamon

 

Topping:

3/4 cup flour

1/4 cup golden brown sugar

1/2 cup sugar

1/4 tsp salt

6 Tb butter, small pieces

3/4 cup chopped walnuts

 

Crust:

1) Mix in food processor flour and salt. Add butter until it looks like course meal. Drizzle ice water until it clumps up. It will be light and soft but will not fall apart when squeezed together. Try not to add too much water or it will stick real bad. Form in disc shape and wrap in plastic wrap. Chill in fridge. 

 

Preheat oven to 350 deg.

 

2) Roll out crust and place into buttered 10 inch pie pan. Freeze for 15 minutes.

 

3) Line with foil and add pie weights (beans or rice will do). You may want to spray nonstick spray on foil touching crust to avoid tearing crust when removing foil. Bake 15 minutes. Remove foil and bake another 10 minutes. Let cool completely.

 

Filling:

1) Toss zucchini and lemon. Melt butter in large skillet on med-high temperature. Stir in sugar and cinnamon. Add zucchini and saute about 5 minutes. 

 

2) Whisk apple cider with cornstarch in bowl (if using apple butter you can use water or apple juice). Add to zucchini. Boil, stirring constantly. Transfer zucchini to large bowl. Add applesauce. Cool completely.

 

Topping:

1) Using fingertips, rub all ingredients in bowl until moist clumps form. 

 

Preheat oven to 350 deg

 

Place filling in the crust. Sprinkle topping over zucchini. Bake until topping golden about 40 minutes. 

 

Serves 8

Amanda's Bacon and Vegetable Quiche

On the hunt for a quiche recipe, I found that they all differ in amounts of milk and eggs.  I thought I'd be adventurous and use what I had to make my own quiche.  So, here it is. 

Amanda's Bacon and Vegetable Quiche

 serves 12

 

crust for 2 - 9 inch pies

 

13 eggs (room temp)

1 cup milk (room temp)

1 1/2 tsp salt

pepper to taste

1 1/2 tsp Lea & Perrins Worcestershire Sauce

5 oz (1/2 pkg) bacon (cooked and diced)

1 small/medium bunch of broccoli (steamed 5 minutes - still slightly firm) coarsely chopped

1 onion (chopped and caramelized)

1 -2 cups of spinach (slightly wilted in skillet)

1/4 cup of Italian parsley

3 cups shredded cheese (any kind desired)

 

 

Crust -

 

1 3/4 cup flour

6 Tb cold butter cut into small pieces

5 Tb cold shortening

1/2 tsp salt

2 Tb ice water

 

Mix flour and salt.  Cut butter and shortening into flour mixture until resembles course meal.  Add water and knead.  (If too dry add more water 1 tsp at a time)  Make into disc, put in plastic wrap and chill in refrigerator.

 

Preheat oven to 350 deg.

 

Roll out chilled crust to fit 9 x 13 dish (bottom and sides of dish buttered).  Chill crust in freezer 10 minutes (remove from oven a few minutes before putting in oven so glass will warm up and not break in oven).   Pre-bake crust 10 minutes.  Remove from oven and cool.

 

Filling -

 

Caramelize onions; cook bacon and dice; steam broccoli 5 minutes and coarsely chop (broccoli should be still slightly firm); chop Italian parsley; slightly wilt spinach; shred cheese - can be done in advance.

 

Preheat oven to 375 degrees.

 

In a large bowl mix eggs, milk, salt, pepper and Worcestershire Sauce. 

 

Put 1/3 of cheese on top of crust.  Add vegetable/meat mixture.  Top with 1/3 of cheese.  Pour egg mixture over vegetables, meat and cheese.  Top with last 1/3 of cheese. 

 

Cook for 35 - 45 minutes or until firm.  (Do not overcook or it will be dry)

Strawberry Pie

This is a recipe I got from my mil.  It's one of my daughter's favorite pies.  Although she does have many favorites when it comes to desserts.  

Strawberry Pie

Slice fresh strawberries into a cooled, baked pie shell. 

Bring to a boil until thickens:

  1 cup sugar

  1 cup hot water

  3 level T. Cornstarch

Remove from heat. Stir in 3 T. Strawberry jello till dissolves. 

Pour mixture over top of berries.  Refrigerate til cold. Top with whipped cream. 

Enjoy!  

(Mine doesn't always set up like I think it should but it is still good even if it is a little runny.)

Lemon Cream Cheese Pie

This is a recipe that was given to me by my mother-in-law.  It's very good, like a lemon cheesecake.  It makes 2 pies.  You'll want to start it the day before if possible. 

Lemon Cream Cheese Pie   2 1/2 cups water 1 cup sugar 1/2 cup corn starch 3 well-beaten eggs 1/3 cup lemon juice 3 T. Butter or margarine Dash of salt 1 14-ounce can sweetened condensed milk 1 8-ounce package cream cheese, softened 1/3 cup lemon juice 1 4-serving package instant lemon pudding mix 2 baked 9-inch pie crusts Whipped cream   In saucepan, combine the water, sugar and cornstarch.  Cook and stir over medium heat till thickened and bubbly.  Reduce heat and stir for 2 minutes.   Beat about 1 cup of the hot mixture into the egg yolks.  Transfer all the mixture back to the saucepan.  Bring to a gentle boil and reduce heat.  Cook and stir for 2 minutes.   Remove from heat and add 1/3 cup lemon juice, butter and salt.  Stir till butter melts.  Cover surface of mixture with clear plastic wrap and chill for 3 to 24 hours.   Beat together cream cheese, sweetened condensed milk, 1/3 cup lemon juice and dry pudding mix.   Fold into chilled mixture.   Turn into prepared crusts.  Garnish with whipped cream.  Can decorate with lemon slices if you want it to look pretty before serving.   Makes 2 pies, 8 servings each.     ***Note - you can freeze pies before topping with whipped cream.  When ready to serve, thaw and top with whipped cream.

Impossible Coconut Pie - Dutch Oven Style

So, I've been seeing this recipe floating all over Facebook and Pinterest.  My first time seeing it was when my husband showed it to me.  He's a huge coconut fan, and wanted to try this out. 

We decided to do it a little different, and pulled out the old cast iron Dutch Oven.  We cleaned it up a little bit, buttered it up, and poured the batter in.  50 minutes later we had yummy coconut pie heaven!  It's a sweet coconut pie, with its own crust created as it cooks. 

We did end up doubling the original recipe so the kids could have a little taste.  Haha!  The recipe below us the single version, instead of my usual double sized version.  

Try this recipe!  It's a keeper!

Impossible Coconut Pie - Dutch Oven Style

Ingredients

4 tablespoons (½ stick) unsalted butter, melted

¾ cups sugar

2 eggs

¼ cup self-rising flour

1¼ cups sweetened shredded coconut

1 cup milk

1 teaspoon vanilla extract

Directions

Place a rack in the lower third of the oven and preheat the oven to 350 F. Butter a 9-inch pie plate and set aside. In a large bowl, combine melted butter and sugar and whisk until incorporated. Add eggs and continue to whisk until smooth. Next add in the flour, coconut, milk and vanilla extract and stir to combine. Scrap the batter into the pie plate and bake in the lower third of the oven for 45-55 minutes, until the pie is fairly dark golden (will be darker at the edges) and firm to the touch. Transfer the pie to a wire rack and cool completely before serving. Store the pie covered in the refrigerator.

Hannah's Mock Pumpkin Pie

For some reason we were blessed with a surplus of 29 oz cans of yams in syrup.  Someone gave us a box of them last year.  Don't get me wrong.  I am a huge sweet potato and yam fan.  I generally eat them baked or in soups though.  So I was left with wondering what to do with all these canned yams in syrup. 

I gave my 11 year old daughter, Hannah, the idea and she went with it.  She wanted Pumpkin Pie, and it turned out amazing.  

2 eggs

1 tablespoon all-purpose flour

3/4 cup white sugar

1/2 teaspoon salt

1 can (29 oz) yams in syrup

1 can evaporated milk

1/2 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1 (9 inch) unbaked pie crust

Preheat oven to 450°

Drain the yams; discard the syrup.  Mash the yams until smooth.  Mix in the flour, salt, sugar, and spices.  Mix in the slightly beaten egg, then slowly add the evaporated milk, mixing until well blended. Pour the batter into the unbaked pie shell.

Bake at 450° for 10 minutes then reduce the oven temperature to 325° and continue baking pie for an additional 30 minutes or until a knife inserted into the mixture comes out clean.