Caramel Coconut Creme Pie

I came across this recipe for Freezer Caramel Drizzle Pie a few days ago and just knew I had to make it! You know, my way, like I make everything else. No one knows what my problem is. I just can't seem to bring to myself to follow a recipe exactly. It's ridiculous really, but I've just accepted it.

You'll Need:
2 - 9 inch graham cracker crusts
1 package cream cheese
1 can sweetened condensed milk
coconut extract
1/2 c powdered sugar
vanilla extract
1 c coconut
4 T butter
1 quart heavy cream
1/2 t salt
1 c packed brown sugar


I made homemade caramel first.
1 cup cream
1/2 tsp salt
1 c packed brown sugar

Heat cream and salt in a sauce pan over medium high heat. Add brown sugar and boil 7-10 minutes until it reaches desired consistency (remember it is still going to thicken up quite a bit after you remove it from the heat).  Set aside to cool.

In another sauce pan, melt butter over medium heat and add coconut. Stir frequently for 5-8 minutes until coconut is nicely toasted. Set aside to cool.

In a medium bowl combine cream cheese and sweetened condensed milk. beat on medium-high speed until smooth.  Add coconut extract to taste. (I used about 1-2 t.)

In another bowl, whip the remaining cream, powdered sugar (to taste) and vanilla extract (to taste). Fold HALF of this into the cream cheese mixture. Save remaining half for topping pies.

Pour cream cheese mixture evenly between pie crusts. Next pour caramel evenly over both pies. Top with remaining whipped cream and toasted coconut. Freeze for 1 hour or overnight. It tasted divine either way.

Boston Creme Pie

I was craving this yummy cake a few days ago so I decided to create my own. I took a butter cake mix and doctored it to my liking. Then baked it in two 9" rounds coated with cake release. The filling is a package of instant vanilla pudding prepared as directed, mixed with homemade whipped cream. Yum! I could eat this stuff with a spoon all day long! The trick to getting it to all stay together is foil and freezing. I didn't take pictures (sorry!), but I pulled out a strip of foil long enough to wrap the cake with some room for over lap and then folded it in half (hotdog style- remember that from kindergarten?) I wrapped it around the cake and tucked it into it's fold and taped it there. I then topped they cake layer with the filling and froze it. After it is nice and solid you can put the other layer on top, leaving the foil around all layers but sliding it upwards so there is a little lip around the top to hold in the chocolate. For the chocolate layer I melted milk chocolate chips and mixed in some heavy cream. Just pour it into the tin foil mold and refrigerate until it sets up a little bit.

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Fresh NO BAKE Peach Pie

What you'll need:
Baked Pie shell (I use Pillsbury refrigerated pie crusts)
Ripe peaches, pealed and sliced
1 c. sugar
1 c. water
3-4 T. cornstarch
5 T peach jello

Place peaches in pie shell. Mix remaining ingredients in saucepan and cook over low heat until thickened. Cool to room temp and pour into pie crust. Chill 3 hours or until completely set. Top with homemade whipped cream.

Variation - Strawberry Pie
You can substitute peaches for strawberries and peach jello for strawberry jello.

French Silk Pie

This pie is amazing!

Crust:
1 c. flour
2 T. sugar
1/2 cup butter, softened

Mix together sugar and flour. Cut in softened butter with pastry cutter, two knives or a fork. Gather all together into a ball. Spray a pie pan. Spread dough out into pie pan using your hands. Bake at 375* for 12-15 minutes. Set aside to cool.

Pie Filling:
1 c. semi sweet or milk choc. chocolate chips
1 7oz marshmallow creme
1/4 c. butter
1 1/4 c. heavy whipping cream, whipped

Mix all EXCEPT whipped cream together in a sauce pan over low heat. Stir occasionally until all is melted and mixture is smooth. Let cool. Fold in whipped cream.

Topping:
1 c. heavy whipping cream
3 T. powdered sugar
1 t. vanilla (optional)
Chocolate shavings (optional)

Mix whipping cream,powdered sugar and vanilla together using electric mixer until stiff peaks for. Spread over pie. Top with chocolate shavings. Chill in refrigerator for at least 3 hours.