Week 6 :: French Silk, Coconut, and Pecan Pie!

Better late than never!  I have been swamped this week so I am late on my post...but these pies are worth the wait!  None of these pies are difficult to make and they aren't seasonal so they are great recipes until fruit pies are back in season.  I made these pies for a BBQ with very little left over.  The three different flavors were a great variety for a large party too.  Happy Baking!!

French Silk Pie
All recipes

::Prep Time:: 20 minutes

::Set Time:: 2-4 hours

::Yields:: 8+ servings

::Ingredients::

• 1/2 cup butter, softened
• 3/4 cup white sugar
• 2 (1 ounce) unsweetened baking chocolate, melted
• 1 tsp. vanilla extract
• 2 eggs
• 1 8 inch pie shell baked and cooled

::Directions::

1. Beat butter and sugar together until well blended.
2. Stir in chocolate and vanilla extract.
3. Beat in eggs one at a time, beating 3-5 minutes after each addition.
4. Spoon into cooled pie shell.
5. Chill in refrigerator for at least 2 hours before serving.
6. Note: To melt chocolate microwave for 10 seconds, stir, and microwave for 5 additional seconds if needed. Stir. Repeat if necessary.
7. Note: To bake pie shell place unbaked shell in pie dish.  Poke holes throughout shell.  Bake at 450 degrees for 10-12 minutes.

Coconut Cream Pie
All recipes

::Prep Time:: 20 minutes

::Cook Time:: 30 minutes

::Set Time:: 2-4 hours

::Yields:: 8+ servings

::Ingredients::

• 3 cups half and half (or 1 1/2 cups whipping cream and 1 1/2 cup milk)
• 2 eggs
• 3/4 cup white sugar
• 1/2 cups all-purpose flour
• 1/4 tsp. salt
• 1 tsp. vanilla extract
• 1 9" pie shell, baked
• 1 cup flaked coconut, toasted
• 2 cups whip cream (the original recipes calls for frozen whipped topping, I used fresh)

::Directions::

1. In a medium saucepan combine half and half, eggs, sugar, flour, and salt.  bring to boil over low heat, stirring constantly (this may take 30 minutes; do NOT turn the heat up or you will get scrambled eggs :o).
2. Remove from heat; stir in 3/4 cup coconut and vanilla extract.
3. Pour into baked pie shell.
4. Chill in refrigerator for 2-4 hours until firm.
5. Top with whip cream and sprinkle with dusted coconut.
6. Note: To toast coconut spread on ungreased cookie sheet and bake at 350 degrees for 5-7 minutes, stirring every couple of minutes.
7. Note: To bake pie shell place unbaked shell in pie dish.  Poke holes throughout shell.  Bake at 450 degrees for 10-12 minutes.

Roma's Pecan Pie
by Roma Willis

This recipe is really special because I had a dear friend share her many generation-old recipe for pecan pie.  We made it together, with fresh pecans, and it was so wonderful it disappeared before I even had a chance to take a picture! So a picture of the pecan pie will be added as soon as I can make a new one! (Thanks Roma!)

::Prep Time:: 10 minutes

::Bake Time:: 40-50 minutes

::Yields:: 8 servings

::Ingredients::

• 3 eggs, well beaten
• 1/4 cup brown sugar
• 1/3 cup white sugar
• 1/3 cup light Karo corn syrup
• 2/3 cup dark Karo corn syrup
• 1/4 tsp. salt
• 2 Tbsp. melted butter
• 1 tsp. vanilla extract
• 1 heaping cup of pecans
• 1 unbaked 9" pie crust (Rolled Pillsbury crust is an easy go-to)

::Directions::

1. Preheat oven to 325 degrees.
2. Combine eggs, sugars, syrups, salt and melted butter. Mix well.
3. Add vanilla and pecans.
4. Pour into unbaked 9" pastry shell.
5. Bake at 325 degrees for 40-50 minutes until set (or toothpick inserted into middle comes out clean).