I warn you be prepared to eat this all by yourself!….this is best served warm or at room temperature and served the same day it is made

This recipe was tested using a 9-inch pie plate, although it may also fit into an 8-inch pie plate

Servings 6

INGREDIENTS:

1 cup 18% table cream (or can use half and half cream)

2 large eggs

1/4 teaspoon salt

1/2 teaspoon coconut extract (can use 1-1/2 teaspoons vanilla but will less the coconut flavor)

3/4 cup sugar (this will give you a sweet flavor you can reduce slightly if desired)

1/4 cup melted butter

1/4 cup all-purpose flour

1-1/2 cup sweetened flaked coconut

vanilla ice cream or sweetened whipped cream

INSTRUCTIONS:————————————-

Preheat oven to 350 degrees F.

Generously grease a 9-inch pie plate.

In a mixing bowl beat the table cream with eggs, salt and coconut extract and sugar for 2 minutes, then add in melted butter and beat for 1 minute.

Add in flour and beat until well combined.

Stir in the coconut.

Pour into pie plate.

Bake for 22-25 minutes or until just set (this will not take long to bake).

Serve warm or room temperature topped with vanilla ice cream or sweetened whipped cream.

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Taken from my “Favorites” folder!

For even more spice add in a jalapeno pepper

Servings 8

INGREDIENTS:
1 pound spicy bulk pork sausage meat (or can use ground beef or 1/2 pound each)

1 medium onion, chopped

4 large garlic cloves, minced

1 teaspoon crushed chili flakes, or adjust to heat level

1 (11-1/2 ounce) can condensed bean with bacon soup, undiluted

1 (16 ounce) jar thick and chunky picante sauce, divided

1/4 cup cornstarch

1 teaspoon paprika

1 teaspoon seasoned salt, or to taste

1/2 teaspoon fresh ground black pepper, or to taste

1 can (16 ounce) can kidney beans, rinsed and drained

1 can (15 ounce) can black beans, rinsed and drained

1-1/2 cups shredded cheddar cheese
prepared pastry for double-crust 10-inch deep-dish pie

sour cream

sliced black olives, drained

chopped green onions

In a skillet cook the sausage meat with onion and garlic until browned; drain fat.

In a large bowl, combine condensed soup with one cup of picante sauce, cornstarch, paprika, salt and pepper; mix well.

Fold in the kidney beans, black beans, 1-1/2 cups of cheese  and the cooked sausage mixture.

Line a 10-inch deep-dish pie plate with bottom pastry, then fill with sausage/bean mixture.

Top with remaining pastry; seal and flute edges.

Cut slits in the top crust.

Place the pie onto a baking sheet.

Bake in a preheated 4oo degree F oven (bottom oven rack) for 35-45 minutes or until lightly browned.

Let stand for 5 minutes before cutting.

Garnish with sour cream, olives and remaining picante sauce, cheese and green onions.

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Plan ahead this must be chilled for at least 5 hours or until firm before topping with the Magic Shell Ice Cream Topping…

See my Magic Shell clone recipe HERE

Servings 8-10

Ingredients:

1 (9-inch) deep-dish chocolate crumb crust (purchase the extra 2-serving size)

PIE FILLING:

1 (8-ounce) package cream cheese, softened

1 (14 ounce) can sweetened condensed milk

1-1/2 cups creamy peanut butter

2 tablespoons lemon juice

1-1/2 teaspoon vanilla

1 cup heavy (35%) whipping cream (measure 1 cup before whipping)

1/2 cup chopped salt peanuts, optional

Magic Shell Ice Cream Topping

Instructions:————————————-

In a large bowl beat 1 cup whipping cream until thick; set aside for a few minutes or refrigerate until needed (do not sweeten with sugar).

In a large bowl using an electric mixer on medium speed beat the cream cheese and sweetened condensed milk until smooth (about 2 minutes) then beat in peanut butter, lemon juice and vanilla and smooth and well combined.

Fold in the whipped cream using a large spatula.

Transfer into the prepared pie crust, then sprinkle the chopped peanuts over the top.

Freeze for at least 5 hours or until completely frozen.

Drizzle the Magic Shell over the top of the frozen pie and return to freezer to harden.

Store any leftovers in the freezer.

To take this pie to yet another level a layer of chocolate may be spread over the crust,  see bottom of recipe for directions and amounts

Servings 6-8

Ingredients:

1 prepared vanilla crumb crust or graham cracker crust (use a 6 ounce crust)

1 medium banana, sliced

2 cups light cream (such as half and half)

2 (4-ounce) packages JELL-O instant vanilla pudding mix

3 cups Cool Whip frozen topping, thawed and divided

Instructions:————————————-

Pour 2 cups very cold light cream into a bowl; add in the 2 boxes of dry vanilla pudding mix and beat with a wire whisk or on lowest speed of an electric mixer until well blended and thickened, then allow to stand for 2 minutes.

Meanwhile place the sliced bananas over the bottom of the crust.

To the pudding gently fold in 1-1/2 cups thawed Cool Whip topping until thoroughly combined; spread over the bananas.

Refrigerate for at least 4 hours before serving.

Top with remaining Cool Whip just before serving.

For a chocolate glazed crust………..

Microwave 4 (1-ounce) squares semi-sweet chocolate squares with 2 tablespoons half and half cream and 1-1/2 tablespoons butter until melted and smooth, removing to stir about every 30 seconds.

Spread over the crumb crust then refrigerate until firm (about 30-45 minutes).

Spread the sliced bananas over the cooled. chocolate

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This makes two 10-inch pies so it’s perfect to serve at a ladies brunch or luncheon!

If you wanted to go the extra step for even more flavor you could saute a medium chopped onion and 2 minced garlic cloves firstly in the butter and/or a small green bell pepper seeded and chopped

Yield two 10-inch pies/ 16-20 servings

Ingredients:

1/2 cup butter (I use half butter and bacon grease)

1/2 cup all-purpose flour

1-1/2 cups light cream (or can use milk)

2-1/2 cups creamed cottage cheese

1 teaspoon baking powder

1 teaspoon salt (I use seasoned salt)

1/2 teaspoon fresh ground black pepper

pinch cayenne pepper (optional)

1 teaspoon Dijon mustard

9 large eggs

1 (8-ounce) package cream cheese, softened

1 (3-ounce) package cream cheese, softened

3 cups shredded Swiss cheese (about 12 ounces)

1/3 cup freshly grated Parmesan cheese

Instructions:————————————-

Preheat oven to 350 degrees F.

Set oven rack to second-lowest position.

Grease two 10-inch deep-dish pie plates.

In a saucepan melt the butter over medium heat; add in flour and stir until blended with the butter (about 30 seconds).

Slowly whisk in light cream, then bring to a simmer stirring until thickened and bubbly; remove from heat and allow to cool slightly (about 20 minutes).

Meanwhile in a bowl using a wooden spoon combine the cottage cheese with baking powder, salt, pepper, cayenne and mustard; set aside.

In a large mixing mixing bowl using an electric mixer on medium speed beat the eggs until fluffy.

Beat in both packages of cream cheese until smooth and blended, then mix in the cottage cheese mixture and the prepared cooled cream sauce..

Fold in the Swiss cheese and Parmesan cheese.

Divide the mixture between the two pie plates.

Place the pie plates on a baking sheet.

Bake in a preheated 350 degree F oven for about 40-45 minutes or until a knife inserted in the center comes out clean.

Serve immediately.

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