Sweet Potato Pie, Coconut Cream Pie, Pumpkin Pie, Apple Pie

Sweet Potato Pie

  • 1 lb. sweet potatoes
  • ½ cup butter or margarine
  • 1 cup sugar
  • ½ cup milk
  • 2 eggs
  • ½ teas. nutmeg
  • ½ teas. cinnamon
  • 1 tsp. vanilla extract
  • 1 9-inch pie shell

Place sweet potatoes in boiling water and boil for about 40-50 minut4es until the potatoes are done. Drain the potatoes and run cold water over the potatoes until they are cool enough to touch. Remove the potato skins. Preheat oven to 350 degrees F. Place the unbaked pie shell in a pie pan and set aside. Break up the cooked sweet potatoes into smaller pieces. Place the potatoes in a mixing bowl and add the butter or margarine, milk, sugar, eggs, nutmeg, cinnamon and vanilla. Beat this sweet potato mixture at medium speed until the mixture is smooth.

Pour sweet potato mixture into the prepared pie crust. Bake pie in preheated oven for 50-60 minutes or until a knife inserted in the center comes out clean. The pie will be puffed up and then it will sink down as it cools.

Coconut Cream Pie

  • 1 9-inch baked pie crust
  • 1 cup sweetened flaked coconut
  • 2 beaten eggs
  • 3 cups half and half
  • ¾ cups sugar
  • ½ cup flour
  • 1 teas. vanilla extract
  • ¼ teas salt
  • Whipped topping, thawed

Preheat oven to 350 degrees F. Spray a cooking sheet with cooking spray. Spread the coconut on the baking sheet and bake until golden brown, stirring occasionally, about 5 minutes. In a medium saucepan over low heat combine the half and half, eggs, sugar, flour and salt and mix well. Bring this mixture to a boil, stirring constantly. Cook and stir for 2 minutes after mixture starts to boil.

Remove the saucepan from the heat and stir in vanilla and ¾ cup of the toasted coconut. Set aside the remaining coconut. Pour the coconut cream filling into the baked pie crust. Place pie in refrigerator and chill for about 4 hours, or until filling is firm. Top with whipped topping and the remaining toasted coconut.

Pumpkin Pie

  • 1 9-inch pie crust
  • 1 15-oz. can pumpkin
  • 1 14-oz. can sweetened condensed milk
  • 2 eggs
  • 1 teas. cinnamon
  • ½ teas. ginger
  • ½ teas. nutmeg
  • ½ teas. salt

Preheat oven to 425 degrees F. Place unbaked pie crust in pie pan and set aside. Whisk together the pumpkin, condensed milk, eggs, cinnamon, ginger, nutmeg, and salt until smooth. Pour pumpkin filling into pie crust. Place pie in preheated oven and bake for 15 minutes. Reduce heat to 350 degrees F. and bake for 35-40 minutes or until a knife inserted in center comes out clean.

Apple Pie

  • 2 9-inch pie crusts
  • ½ cup butter or margarine
  • 2 Tbsp, flour
  • ¼ cup water
  • 1 cup sugar
  • 1 Tbsp. lemon juice
  • 1 tsp. cinnamon
  • ½ teas. nutmeg
  • 8 Granny Smith apples

Peel, core and slice the apples. Preheat oven to 350 degrees F. Place one pie crust in the bottom of a pie pan. Combine the sugar, cinnamon, nutmeg, flour, water and lemon juice and mix well. Alternate layers of the sliced apples and the sugar mixture until the pan is filled. Mound the apples slightly in the center of the pan.

Dot the top of the apples with the butter or margarine. Cut slits in the top of the second pie crust and place this crust over the apples in the pie pan. Trim the edges and press the edges of the two crusts together. Bake the pie in the preheated oven for 50-60 minutes until the apples are soft and crust is browned.