Coconut Cream Pie

Ingredients: 2/3 cup sugar 1/4 cup cornstarch 1/4 teaspoon salt 2 1/2 cups milk 1/2 cup heavy or whipping cream 3 large egg yolks 1 1/3 cups shredded coconut 1 tablespoon butter or margerine 2 teaspoons vanilla 1 ready made pie crust 3/4 cup heavy or whipping cream, beaten until stiff 1/2 cup shredded coconut, toasted

Directions: Combine sugar, cornstarch and salt in a large saucepan. Gradually whisk in milk and cream until smooth. Bring to a boil, stirring constantly over medium high heat and boil for 1 minute. Remove from heat. In a small dish, beat egg yolks slightly and then whisk in 1 cup of the hot filling, mixing well before adding the yolk mixture into the filling. Return to a boil and cook for 1 more minute. Remove form heat and stir in coconut, butter and vanilla. Immediately pour into prepared crust. Cool on wire rack for 15 minutes and then cover and refrigerate at least 3 hours. Just before serving, spread with whipped cream and sprinkle on toasted coconut. Makes 8 servings

Double Layer Pumpkin Pie

Ingredients: 1 ready made pie crust 4 ounces of cream cheese softened 1 tablespoon milk 1 tablespoon sugar 1 1/2 cups thawed cool whip 1 cup milk 2 (4 oz) packages of vanilla instant pudding 1 (16 oz) can pumpkin 1 teaspoon cinnamon 1/2 teaspoon ginger 1/4 teaspoon cloves

Directions: Mix cream cheese, 1 tablespoon milk and sugar until smooth with a wire whisk. Gently fold in coolwhip topping with a plastic spatula. Sread on the bottom of the ready-made crust. Pour 1 cup of milk into a bowl and add the pudding mixes and mix with a wire whisk for 1 minute to thicken slightly. Then add the can of pumpkin and spices and mix with the whisk until blended. Spread on top of the cream cheese layer. Refrigerate for at least 4 hours. Garnish with additional whipped topping to serve.

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