Coconut Pie

This has been an all time favorite of mine since I was a little girl!  I always loved my moms' coconut pie and now I have her recipe.  I've made it about 3 times since I've been married and it still never seems to turn out like my moms, but it's still good!

Ingredients for filling:

• 1 cup sugar
• 4 Tbsp flour
• 3 eggs (yolks separated)
• 1 tsp vanilla
• 1 1/2 cup milk
• 1 cup coconut

Meringue Topping:

• 3 egg whites
• 1/3-1/2 cup sugar
• 1/8 tsp cream of tarter 

Separate egg whites.  Place yolks in pot you'll be cooking them in, and beat them up really good.  Then add 1/4 cup milk, mixing well.  In a separate bowl combine sugar and flour.  Add this a little at a time to yolk mixture until all mixed up smoothly, not clumpy.  Next pour in rest of milk, and add vanilla.  It will be runny at this point.  Cook on 4/5, or medium low heat, stirring constantly, about 15-20 minutes, until the filling thickens up.  Remove from heat, add coconut and pour into pie crust.

For the meringue, beat egg whites until they are peaky.  Add sugar, and cream of tarter.  Beat until meringue thickens up, taking about 5-10 minutes.  Once thick and peaks will stay up, add to top of pie and spread all the way to edge of pie crust.  It tends to separate at edge after setting so be sure and get a good spread to the edge.  Sprinkle top with coconut.

Bake @ 350 degrees until top is lightly brown.  About 10-15 minutes. 

 

Crispy Peanut Butter Balls

This is the second time I've ever made these and they have been a hit both times.  The recipe comes from the 2011 Taste of Homes Annual Recipe book.  These cook books are my favorite! 

Ingredients 
2 cups creamy peanut butter
1/2 cup butter softened
3 3/4 cups powdered sugar
3 cups crisp rice cereal
4 cups Ghirardelli semi sweet chocolate chips
1/4 cup plus 1 1/2 tsp shortening divided
1/2 cup vanilla or white chips (Ghirardelli brand)

Preparation
In a large mixing bowl, beat the peanut butter and butter until blended 
Slowly add the powdered sugar until all is combined
Stir in cereal
Shape into 1-inch balls or whatever size you prefer
Refrigerate until chilled

In microwave safe bowl, combine chocolate chips and 1/4 shortening.  Microwave on high until the chips are melted, about 3 minutes, and stir until smooth.  Dip balls into chocolate and place on a pan lined with wax paper.  Refrigerate until chilled.

In small microwave safe bowl, combine vanilla chips and remaining shortening.  Microwave at 70% power until melted, about 2 minutes, stir until smooth.  Drizzle white chocolate over balls and refrigerate until set. 
Tip:  I used my Wilton Decorator Plus to make drizzle over peanut butter balls

Oreo Pudding

This is really dirt pudding, but I never make it to look like dirt so we can just say it's Oreo Pudding.

Ingredients
8 oz cream cheese at room temperature
1 stick butter at room temperature
1 cup powder sugar
1 pkg sm box instant vanilla pudding
1 pkg sm box instant french vanilla pudding
3 1/2 cup milk
2 pkg oreos
12 oz or larger cool whip

Preperation
In gallon zip lock bag crush 1 pkg oreos.
In mixing bowl beat cream cheese, butter and sugar until completely combined.
In separate bowl mix pudding and milk.
Add pudding to butter mixture and blend together.
Stir in cool whip and then add the crushed oreos. 
Line glass bowl with whole oreos in different layers around the edge, adding pudding after each layer.  Stick remaining oreos on top of pudding.
Refrigerate 2 hours before serving.

Layering oreos around edge

Here is a photo of this pudding I made for my daughters birthday!  This is what she wanted for her party and the colors made it fun.