Kitchen Table Chat Recipes

Coconut Cream Meringue Pie
Makes a 9-inch pie.

Ingredients:

1 unbaked 9-inch pastry shell
6 tablespoons sugar
5 tablespoons all-purpose flour
1/4 teaspoon salt
2 cups milk
3 egg yolks, beaten
2 teaspoons vanilla extract
1 cup flaked coconut
MERINGUE:
3 egg whites
1/4 teaspoon cream of tartar
6 tablespoons sugar
1/2 cup flaked coconut

Directions:
Line unpricked pastry shell with a double thickness of heavy-duty foil.
Bake at 450° for 8 minutes. Remove foil; bake 5 minutes longer. Cool on a
wire rack. In a saucepan, combine the sugar, flour and salt. Stir in milk
until smooth. Cook and stir over medium-high heat until thickened and
bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat.
Stir a small amount of hot filling into egg yolks; return all to the pan,
stirring constantly. Bring to a gentle boil; cook and stir 2 minutes
longer. Remove from the heat. Gently stir in vanilla and coconut. Pour
into crust. For Meringue, beat egg whites and cream of tartar in a small
mixing bowl on medium speed until soft peaks form. Gradually beat in sugar,
1 tablespoon at a time, on high until stiff glossy peaks form and sugar is
dissolved. Spread evenly over hot filling, sealing edges to crust.
Sprinkle with coconut. Bake at 350° for 12 to 15 minutes or until meringue
is golden brown. Cool on a wire rack for 1 hour. Refrigerate for 3 hours
before serving. Refrigerate leftovers.

***I have not tried this recipe….I am excited to though as all my kiddo’s and husband LOVE Reeses.

Creamy Peanut Butter Pie

Ingredients:

1 8-ounce package cream cheese softened
1/2 cup sugar
1/3 cup creamy peanut butter
1/3 cup whipped topping
10 peanut butter cups
1 9″ chocolate cookie crumb pie crust

Directions:

In a small mixing bowl, beat the cream cheese, sugar and peanut butter
until smooth. Fold in the whipped topping. Coarsely chop half of the
peanut butter cups; stir into cream cheese mixture. Spoon into crust.
Quarter remaining peanut butter cups; arrange over top. Refrigerate
for at least 4 hours before cutting.

Serves 6.

Impossible French Apple Pie

Ingredients:

6 cups sliced and peeled tart apples
1 tsp. cinnamon
1/4 tsp. nutmeg
3/4 cup milk
2 Tbsp. butter, softened
2 eggs
1 cup sugar
1/2 cup baking mix
3 Tbsp. cold butter
1 cup baking mix
1/2 cup chopped pecans
1/3 cup brown sugar
Directions:

Preheat oven to 325 degrees. Grease a 10″ pie plate and set aside. In
large bowl, combine apples, cinnamon and nutmeg and toss to coat.
Place in prepared pie plate.

Calories: 415
Fat: 17 grams
Sodium: 400 mg
Vitamin A: 15% DV