Coconut Cream Pie

Submitted by Stacey Hutchings

I hear the neighborhood book club is reading the book Pie by Sarah Weeks.  I thoroughly enjoyed that sweet-as-pie story, and I can tell you the Coconut Cream Pie recipe, found here and on page 12 of the book, is simple and delicious!  You should try it.  :)  The Chocolate Cream Pie is delicious too.  Has anyone else tried a recipe from the book?

Fresh Strawberry Pie

Submitted by Nicole Loscher

2-3 pints strawberries
1 Cup sugar
3/4 Cup water
3 TB cornstarch
dash salt
red food coloring (optional)
1 nine inch pie crust, baked and cooled
8 oz. Cool Whip

1. Wash and steam strawberries. Use 2/3 Cup of the softest strawberries. Mash in a sauce pan and add 3/4 cup water. Boil for 3 minutes.Remove from heat.
2. Measure and add enough water to make 1 cup. Set aside.
3. Put 1 cup of sugar and a dash of salt in saucepan and mix in 3 tablespoons cornstarch. Add juice slowly back in and stir until smooth. Cook, stirring constantly, until thick and clear. Cool.
4. Slice berries into baked pie crust. Spread cooled glaze over and around strawberries. Spread cool whip over glazed strawberries. Serve immediately!

Cook's Not: Do not mix berries and glaze until the last possible minute. The crust will get soggy and the berries get runny. Enjoy!

Key Lime Pie

Submitted by Julie Twitchell

I have made key lime pies in the past, but this has got to be the best and easiest recipe! My nephew had 4 slices(half the pie) within 4 hours. It was the first pie gone at Thanksgiving. It is tart and delicious. The recipe comes from Real Mom Kitchen. Her picture is better than mine, but I had to hurry before the whole pie was gone:)

• 1 9 inch prepared graham cracker shell
• 1 can sweetened condensed milk(14 ounces)
• 4 large egg yolks
• zest from 1 lime
• 1/2 Cup key lime juice (I used the juice from the lime and then added enough bottled juice to make the 1/2 cup)
• 1 Cup whipping cream
• 2 heaping TB powdered sugar
• 1 tsp. vanilla extract
  

1. In a medium bowl, whisk together the sweetened condensed milk and egg yolks. Whisk until well combined. Whisk in lime juice.
2. Let filling sit for 3 minutes. Add lime zest and whisk just until combined.
3. Pour the lime filling into the pie crust. Bake at 350 degrees for 15-17 minutes. Remove from oven and cool for 1 hour.
4. The filling will become set as it cools. When cool, place the pie in the refrigerator. Chill for at least 1 hour before serving, but it is best if you can chill it for 12 hours.
5. Combine whipping cream, powdered sugar, and vanilla in a medium sized mixing bowl and beat until soft peaks form. Pipe or spread whipping cream over pie and serve. Makes 8 servings.

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