Coconut Crazy Pie

Coconut Crazy Pie

                              a Bisquick recipe

2 Cups milk

¾ C Sugar

½ C Bisquick

½ Stick Butter

4 Eggs

1 ½ tesap. Vanilla

1 (heaping) Cup Coconut flakes

Mix ALL ingredients in the blender on high for 5 mintues.

Pour into greased pie plate (9 or 10”)

Bake @ 350Degrees F for 50-55 minutes

That’s it! Enjoy.

(pics soon, this pie went quick!)

Carmel Apple Granny PIe

Carmel Apple Granny Pie

• 1 9-inch double crust for a deep-dish pie



• 1/2 cup packed brown sugar



• 1/4 cup butter, melted



• 1/3 cup all-purpose flour



• 5 cups thinly sliced apples



• 2/3 cup white sugar



• 3 tablespoons all-purpose flour



• 2 teaspoons ground cinnamon



• 20 caramels, cut into quarters



• 2 tablespoons milk

Preheat oven to 375 degrees.

To make the taffy: In a small bowl combine brown sugar, melted butter or margarine, and 1/3 cup flour. Mix well and set aside.

To make the apple filling: Place apples in a large bowl.

• 2/3 Cups white sugar



• 3 tablespoons flour



• 2 teasp cinnamon



• and lemon juice (enough to prevent browning of the apples).

*Toss until all ingredients are mixed well and apples are thoroughly coated.

Spoon half of apple filling into pastry-lined deep-dish pan.

Top with half of caramels and half of taffy mixture.

Repeat process with remaining apple filling and caramels and taffy mixture.

Place top pastry over filling and seal well (this is very important - if edges are not sealed caramel will leak all over).

Cut steam vents and brush top crust with milk or light cream.

Cover pie with foil and place on a baking sheet. Bake in preheated oven for 25 minutes.

Remove foil from pie and bake for another 30 to 45 minutes, until crust is golden. Serve warm.

Crustless Pumpkin Pie

This is a great recipe for you if you are doing Weight Watchers and counting points. The entire pie is only 4 points! Even if you are not watching your calories this is a really good dessert....just like Pumpkin pie just without the crust.

15 oz can pumpkin (I use Libby's)
1/2 Cup EggBeaters
1 1/2 Cup Skim Milk
1/2 - 3/4 Cup Splenda (depends on how sweet you like it) I use 3/4 Cup
1/2 teasp. Salt
Cinnamon, Ginger and Cloves to taste

Beat all ingredients together until smooth. Put in pie plate sprayed w/ Pam or any kind of non-stick cooking spray.
Bake @ 400 F for 15 minutes, then @ 375 F for 45 minutes or until a knife inserted in the center comes out clean.

This is great with Cool Whip Free!

Maple Pumpkin Pie

Maple Crunch Pumpkin Pie

1 unbaked 9” pie shell
1 ¼ Cups Chopped walnuts
1 ½ Cups sugar (divided)
2 Eggs, beaten
1 can 15 or 15 oz Pumpkin (Libby’s)
3 ½ teasp cinnamon
3 ½ teasp maple flavoring (divided)
½ teasp ginger
¼ teasp cloves
¼ teasp salt
1 ½ Cups (12 oz) Evaporated milk
3 Tblsp. Melted butter

MIX: Walnuts & ¾ Cups of sugar in a small bowl; place ¾ Cup of this mixture into the bottom of your pie shell. *Reserve remaining nut-sugar mixture for topping.

Combine: eggs, pumpkin, remaining sugar, 2 teasp maple flavoring, cinnamon, ginger, cloves, salt & evaporated milk in a bowl, mix well.

Pour into your pie shell.

Bake in preheated oven @ 425 F degrees for 15 minutes then reduce the temp. to 350 F degrees and bake for 40 to 50 minutes *until knife comes out clean…….then cool.

Stir butter & remaining maple flavoring into the nut-sugar mixture and stir until moist. Sprinkle this mixture over the cooled pie. Broil @ approx 5 inches from the heat for 2 to 3 minutes or until bubbly.

Cool before serving.