Recipe: Treat Yourself to My Decadent Lemon-Blueberry Coconut Meringue Pie!

My Decadent Lemon-Blueberry Coconut Meringue Pie is a delicious marriage of flavors!

Though I am trying to stay away from sugar and have been good for so many weeks, I was craving something sinfully sweet.  Yet, not just anything would do.  What I wanted was creamy, but different.  The recipe that I have for you today has the luscious goodness of fresh lemons along with the added flavors of summer’s bounty of fresh blueberries and tropical coconut flakes for a sensational twist to a traditional lemon pie before being topped with a cloud of meringue. 

Recipe: For a Delicious Change of Pace Try My Sensational Apple-Custard Pie!

With this recipe, you get to enjoy two sensational pies in one--custard pie and traditional apple pie!  This is a win, win, win, don't  you agree?

When I used to have my apple tree, I made so many wonderful cakes, pies, cookies, etc. because I was never one to let such goodness go to waste when possible.  My Apple-Custard Pie recipe that I want to share with you is something a little different.  Instead of all fruit of a traditional fruit-packed apple pie, my recipe combines a sweet, rich custard that is lightly spiced with diced apples.  The result is delectable!

Besides how delicious this pie is, it is also so simple to make.  The hardest part is peeling the apples since you’re basically mixing the ingredients together once you partially cook the chopped apple first in the microwave to soften before adding to your unbaked pie shell.  

For your pie crust, I do hope that you try my oil-pie crust recipe because it honestly is foolproof even if you never made pie dough before.  In fact, this is the ONLY pie crust recipe that you will ever see me share with you because it is the BEST when it comes to ease and tender, flaky crust.   

One other thing that I want to mention is this recipe can be adapted for whatever variety of apple that you have on hand.  Though tart apples are what I used to use, you can also use a sweeter apple because I tried this with delicious apples that were starting to shrivel up in my refrigerator just by adjusting the sugar and reducing it by about one-fourth cup.
  
Try my recipe sometimes because I think that you will enjoy it.

My Apple-Custard Pie

unbaked 9" pie crust 
4 medium tart apples, peeled and diced (about 3 cups)
2 cups of evaporated milk 
2 large eggs
3/4 cup of sugar
1/4 teaspoon of salt
½ teaspoon of ground cinnamon
1/4 teaspoon of ground nutmeg
1 tablespoon of vanilla extract
1 tablespoon of flour


After your apples are peeled and diced, cook to soften them in your microwave on high for about five minutes.  Set aside.

Prepare your favorite pie crust and press the dough into a nine-inch, greased pie pan.

Add the milk, sugar, spices, vanilla, eggs, flour, salt, and apples into a mixing bowl and combine.

Pour into your waiting, unbaked crust and bake in a 400-degree oven for 10 minutes, then reduce the temperature to 350-degrees and continue baking for about 20-30 minutes, depending on how your oven is regulated.

Test to see if it is done by inserting a toothpick or a slender knife to see if anything sticks.

Cool and then refrigerate for a few hours before serving.

ENJOY!

Recipe: My Unbelievably Easy and Delicious Mock Pecan Pie that You MUST Try!

A scoop of vanilla ice cream makes this  pie extra delicious! 

If you love the taste of pecan pie, but can’t enjoy it because of nut allergies or the current lack of pecans in your pantry, then you are going to treasure the recipe that I have for you today with my Mock Pecan Pie. 

My recipe is not only completely free of nuts, but it uses oatmeal, coconut, and some Karo corn syrup among its ingredients to replicate this amazing flavor.  This pie also is so simple to make, especially if you use my oil pie crust. 

I promise you that if you never made a crust before, then my oil pie crust recipe will turn out and surprise you. Traditional pastry dough can take a knack and lots of shortening or lard to get a flaky, tender crust. However, this crust does too, only it will form an oily ball.  Don’t be alarmed that you must have done something wrong because this is normal.  

The next time that you're in the mood for pie, I hope that you print out this recipe because you will really love it. 

My Mock Pecan Pie

3/4 cup of sugar
1 stick of melted butter
2 large eggs
2/3 cup of light Karo corn syrup 
1/4 cup of molasses (dark or light) 
1/4 teaspoon of salt
2 teaspoons of vanilla extract
1 cup of rolled oats, quick
½ cup of coconut flakes


Make my oil pie crust first.   For this recipe, you will need to divide that ball and press it in two (eight-inch) pie pans that are well-greased. 

To make the filling: 

Mix the sugar, melted butter, and eggs in your mixing bowl.  Beat with your electric mixer to get it creamy.

Add your Karo syrup, molasses, salt, and vanilla next and mix again.  (If you have the dark Karo, go for it and take out the molasses because this works as well.)  

Finally, add the oatmeal and coconut flakes and give it a final mixing.

Pour into two unbaked pie shells and bake in a 350-degree oven for about 45 minutes or until it becomes golden brown and doesn’t overly stick when inserting a slender knife or tooth pick in the center.

Serve it with some whipped cream or vanilla ice cream as I plan on indulging this way today.

ENJOY!

You will get TWO (eight-inch) pies to enjoy.