Pies

Mea's Chocolate Pie

She made the best.  Always made from scratch, reminiscence of an old-fashioned southern cook. Don't wait for special occasions to make this pie.  Rich, delicious chocolate pie is the perfect dessert anytime.

Instructions

Pie

1. Mix cocoa, flour, sugar, and salt.
2. Add beaten egg yolks and a cup of evaporated milk.
3. Mix well and add remaining milk.
4. Cook over medium heat, stirring with a whisk frequently until it thickens.
5. Remove from heat.
6. Add butter and vanilla. 
7. Stir well and pour into a 9-inch pie shell.

Pie Crust

1.  Combine flour, salt, and shortening.
2. Cut until resembles crumbs
3. In a 2/3 cup measuring cup, slightly beat egg and vinegar.
4. Add water to 2/3 cup and add sugar.
5. Pour over flour and work until easy to roll.
6. Makes four pie crusts. 
7. Chill before rolling out (makes dough easier to handle).
8. Put in freezer for 10-15 minutes before baking (this helps shrinking).
9. Bake at 425F for about 12 minutes or until brown.

Meringue

1. Beat egg whites until foamy.
2. Add sugar, salt and cream of tartar.
3. Beat until whole stiff peaks form.
4. Spoon over top of pie.
5. Bake at 325F for 25 minutes or until golden brown.

Coconut Cream Dream Pie

Coconut cream pie has it all: a flaky crust, creamy coconut custard, mountains of whipped cream, and crunchy flakes of toasted coconut. You are either a coconut lover or a coconut hater. Guess which side I’m on. Yes! Coconut lover! While a cream pie can sometimes seem intimidating, it couldn’t be simpler!

Instructions

1. Bake pie crusts according to package directions and cool.
2. Lightly toast 1 cup of shredded coconut in oven about 7 minutes. Remove and cool.
3. Combine egg yolks and sugar.
4. Beat with electric mixer until pale yellow and fluffy.
5. Add cornstarch and melted butter. Blend well and set aside.
6. Heat milk but do not boil.
7. Stir in coconut cream.
8. Gradually add egg and cornstarch mixture, stirring constantly over medium-low heat until it begins to thicken.
9. Add 1 tsp vanilla. Remove filling from heat and let cool.
10. In a mixing bowl, whisk or beat 1 cup of heavy whipping cream on high until it begins to thicken and forms stiff peaks. Set aside.
11. Fold in whipped cream and 1 cup of shredded coconut with pie filling and pour into pie crusts.
12. Whisk or beat the remaining heavy cream on high until it begins to thicken.
13. Gradually add confectioner's sugar and remaining tsp of vanilla.
14. Continue until stiff peaks form.
15. Fold in toasted coconut and spread over top of pies.
16. Top with cool whip and refrigerate until mixture has cooled and set.

Coconut Cream Pie

This easy old-fashioned Coconut Cream Pie filled with a thick and creamy coconut filling and pillowy whipped cream and topped with homemade meringue. It's beautiful! Perfect for coconut lovers, this pie is great for parties, picnics, and any family dinner you want to make that much more special.

Instructions

1. Stir yolks, sugar, cornstarch, and flour together until creamy and smooth.
2. Add butter, vanilla, and milk.
3. Stir over heat until thick.
4. Add coconut. pour into baked pie crust.
5. Let cool completely.
6. Beat egg whites with a pinch of salt until it forms stiff peaks.
7. Add 2 tablespoons sugar. 
8. Spread over pie and sprinkle with coconut.
9. Bake at 400F until lightly browned.