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: Extend Your Holiday Enjoying My Delicious Butterscotch-Mallow Pie!

You're just in time for my Butterscotch-Mallow Pie!

Today, I want to share a simply sinful pie for when you’re craving something creamy and sweet.  My Butterscotch-Mallow Pie has a rich, velvety texture oozing with butterscotch flavor complimented with melted marshmallows in its creamy depths.  

This recipe may have a few more steps.  You will need to make the filling, a meringue in addition to pie crust.  As you know, I only rely on one pie crust recipe–my oil pie crust.  Shortening-based crusts can be tricky if you work the dough too much.  On the other hand, my oil pie crust is easy, flaky and a foolproof crust, which you can’t always say when making any other pie crusts.  I do hope that you do try this oil pie crust because it is the best one that I ever made.  Trust me, but it will save you money if you have been buying a ready-made crust and will taste so much better.  Furthermore, I also use it for whenever I make a quiche, pot pie or tarts.

Recipe: My Banana Coconut Cream Pie With Coconut Crust Couldn’t Be Easier Or More Delicious!

This recipe makes a big 10" pie!

Today, I want to share one of the tastiest and foolproof pies that will ever touch your lips with my Banana Coconut Cream Pie With Coconut Crust.  This recipe uses a simple crust of melted butter and coconut that you brown until golden and then press into your greased pie pan and bake first.  While that lusciousness is baking, you are making a velvety pudding filling that instead of pouring over bananas later in that baked shell, you will be mashing them into the hot pudding, intensifying the banana flavor even more!

I do hope that you try my recipe because it is a sensational treat.  It is especially wonderful to make when you have lots of ripe bananas that you need to do something with.  

Mary's Banana Coconut Cream Pie With Coconut Crust

My Banana Coconut Cream Pie With Coconut Crust  will be a keeper!

Coconut Pie Crust:

3 cups of flaked coconut
7 tablespoons of butter 

Pie Filling:

3/4 cup of sugar
1/4 cup of flour
3 tablespoons of cornstarch
4 large egg yolks
1/4 teaspoon of salt
1-1/2 cups of undiluted evaporated milk (1 can)
1-1/2 cups of water 
3 medium, ripe bananas
2 teaspoons of vanilla extract


To make the crust:

Melt the butter in a pan.  Then add the flaked coconut and saute until golden brown.  Reserve two tablespoons because you’ll use them to later top the pie.  Press the remaining browned coconut mixture into a greased 10-inch pie pan and bake at 350-degrees for about seven minutes until it starts browning.


To make the filling:

Add the yolks, flour, sugar, cornstarch, salt, milk, water and cook in your pot until the mixture bubbles and thickens.  

Use your potato masher or electric beater or a fork to thoroughly mash the ripe banana and then add to the cooked pudding.  You will be surprised at how this mashing releases more banana flavor than just slicing.
Take off of the heat and stir in the vanilla.

Pour into your baked shell and top with that remaining coconut.  

Chill thoroughly before serving.

ENJOY!

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 Apple Cream Pie Is a Deliciously Different Treat That You Need to Try!

Today, I have a wonderful recipe that I want to share with you for my Apple Cream Pie. Unlike a traditional apple pie that is brimming with apples and spices, this tasty version has an unusual ingredient of sour cream added to the mix along with a pastry-like crumb topping instead of a normal top crust.

You’ll find that the sour cream gives those apples and spices a luscious texture and such delectable flavor that you’ll fail to understand why you never tried sour cream before with your fruit pies.

As always, I do hope that you will use my oil-pie crust for this recipe.  Honestly, it is foolproof despite the oily ball you will form. It is the easiest, flakiest, and simply the best pastry recipe that you will ever want for dessert crusts, pot pies, or even quiche.

My Apple Cream Pie

one 9" pie crust or one recipe of my oil-pie crust

1 cup of sour cream

2 tablespoons of flour

3/4 cup of sugar

1/4 teaspoon of salt

1-1/2 teaspoons of vanilla extract

1 large egg

3 cups of diced tart apples

½ teaspoon of ground cinnamon

1/4 teaspoon of ground nutmeg

Topping:

1/3 cup of flour

½ cup of firmly packed brown sugar (light or dark)

1/4 teaspoon of ground cinnamon

1/4 cup of butter

Mix the sour cream, flour, sugar, cinnamon, nutmeg, salt together first and then add the egg and vanilla and combine thoroughly.

Stir in the apples to the mixture next and mix through.

Pour the ingredients into the pie crust and bake in a 400-degree oven for about 25 minutes.

While the pie is baking, prepare the topping as you would a shortening type pastry by rolling the ingredients together with your hands to form large crumbs.  

When you take the pie out, sprinkle the topping mixture over it and return to the oven and continue baking for about 15 more minutes.

ENJOY!

You’ll Crave My Creamy Caramel Pie Recipe Once You Dig in!

This pie tastes like liquid caramel candy in a creamy filling topped with a cloud of meringue.

When I didn’t share a recipe last week, I kept getting emails from disappointed readers so I do apologize. Therefore, I thought pie was in order. This is not just any pie, but something that tastes like liquid caramel candy only in a luscious, creamy form of pie that is crowned with fluffy meringue.  Served cold, my Creamy Caramel Pie will delight the family and guests.

As I always mention, I love good food but hate complicated recipes.  The hardest part of preparing this pie is cooking the filling.  I recommend trying my oil-pie crust because it is simple and foolproof even if you never baked a pie crust before.  

On the other hand, pie crust recipes that use shortening can be tricky. If you handle the dough too much, your crust can become tough and hard.  I have built my share of those. However, my oil-pie crust recipe turns out flaky every time regardless of what you do to it. This I promise you.

Here’s a tip that I want to pass along about separating eggs. Sometimes, you may forget leaving them at room temperature for a bit to improve your chances of separating them successfully.  When you’re rushed, try running them under hot water for a few seconds to warm the eggs up first. This helps separate them with greater success than fresh out of the refrigerator.


My Creamy Caramel Pie

1 cup of firmly packed brown sugar (light or dark)
1/4 cup of melted margarine (not spread) or butter
3 large eggs, separated
2 tablespoons of flour
2 tablespoons of cornstarch
2-1/2 cups of evaporated milk
1 baked 9-inch pie shell
1 teaspoon of vanilla extract

Meringue Topping:

6 tablespoons of sugar
1/4 teaspoon of salt
3 large egg whites
½ vanilla extract



To Prepare the Caramel Filling:

Cook the brown sugar and your butter together in a heavy pot like a cast iron skillet until it caramelizes.

Mix the egg yolks, flour, and cornstarch and gradually stir in a little of the milk to it in a mixing bowl.

Add the rest of the milk and thoroughly mix.

Now pour the milk mixture slowly into the caramelized sugar-butter and continue cooking, stirring constantly until thickened.

Pour into your baked pie shell.


To Prepare the Meringue:

Take out your electric mixer and beat the salt with the egg whites until it becomes frothy.

Gradually add the sugar and continue beating until stiff peaks form.  If you add the sugar too quickly, the meringue will fall and become limp instead of stiffening up.

Be care to spread the meringue all over to the edges of your pie to seal the filling in. 

Bake in a 350-degree oven for about 8-10 minutes until slightly browned.

Chill before serving.

ENJOY!

Make Your Holidays More Merry With My Decadent Tahitian Brownie Pie!

My Decadent Tahitian Brownie Pie

Besides all those fancy varieties of cookies, a festive dessert to serve family and guests over the holidays is my Decadent Tahitian Brownie Pie.  This delight is a velvety chocolate pie with not quite a custard or a pudding texture that is infused with sweet cherry vanilla that will make your mouth water. 

I used Nielsen-Massey's Tahitian Pure Vanilla Extract, one of the five extracts from my review/giveaway yesterday so do enter after reading this.

When you take a look at my photo above, you might think this resembles more a pumpkin pie than the dark-brown of a chocolate one.  This is just outside deception because once you slice into it the dark-brown chocolate beauty awaits.

Also, I forgot that I made this recipe in the past in a smaller pie pan.  What you are seeing is the size of a 10" shell, which is the reason the filling looks thinner.

This pie is sinfully delicious!

As always, I encourage you to try my no-fail oil pie crust recipe.  This is the only recipe that I use whenever I make pastry for pies, quiche, pot pies, and tarts because it is simply the best and easy.  Trust me when I promise you will make a flaky crust unlike riskier recipes with shortening that if you work the dough too much will result in hard crust.

Another thing I want to mention is to check the type of margarine you have on hand.  Whenever you bake, you need to have a margarine that specifically states it is a margarine and not a spread.  Spreads have more water in them and will spoil baking.  So if you blamed yourself for being a bad baker for something in the past if you happened to use a spread, it was not your fault.  You were a victim of spread.

We finished this pie already and the gang already demanded another.  If your family loves chocolate as much as mine, my bet is they would probably feel the same way so do try this one because it is a winner!

 
My Decadent Tahitian Brownie Pie

unbaked 9" pie shell
1 cup of evaporated milk
2/3 cup of sugar
3 eggs
1/4 cup of a margarine (not spread) or butter
2 tablespoons of Nielsen-Massey Tahitian Pure Vanilla Extract
3 tablespoons of unsweetened cocoa


Beat the eggs and sugar together with your electric mixer until light. 

Cook the cocoa with one-fourth cup of the milk for several minutes to thicken slightly before slowly adding and beating to combine to the eggs and sugar in your mixing bowl.

Add your melted margarine or butter, the rest of the evaporated milk, and the vanilla.  Beat those ingredients together until everything is well mixed.

Pour the mixture into an unbaked 9" pie shell.

Bake in a 400-degree oven for ten minutes before reducing the temperature to 350-degrees for about 40 minutes.  Test with a toothpick to see anything sticks.

Cool thoroughly and top with whipped cream, if desired.   Plain is just as fabulous, but the whipped cream is a nice special touch for guests.

ENJOY!

Survive the Heat With My Decadent Frozen Peanut Butter Pie!

With this heat wave we've been experiencing all over the country, I thought this would be the perfect time to share a very easy pie recipe that you can pull out of your freezer and serve.  This frozen peanut butter pie has a heavenly, creamy texture thanks to cream cheese and Cool Whip that pumps up its awesomeness for the perfect cool weekend indulgence!

This is one of the rare times that I resort to a graham cracker pie crust over my absolute favorite oil pie crust.  The flavor of those graham crackers mingling with this pie just heightens the flavor in a way that is hard to describe.  Once you make this recipe and taste, you will understand why I think the graham cracker crust is so important here.

My Decadent Frozen Peanut Butter Pie

4 oz. of softened cream cheese or Neufchatel cheese
1 cup of sifted confectioners sugar
1/2 cup creamy peanut butter
1/2 cup of milk
9-oz. container of Cool Whip Dessert Topping
1 graham cracker crust (9-inch size), baked and cooled
1 teaspoon of vanilla extract
1/4 cup finely chopped peanuts (optional)

Whip the softened cheese with your electric mixer until fluffy. 
Beat in the sugar, peanut butter, and vanilla extract. 
Slowly add the milk, blending thoroughly as you go into the mixture. 
Fold the Cool Whip topping into this.
Pour the mixture into your baked pie crust.
If desired, top with the finely chopped peanuts and freeze until firm and ready to serve.

True Lemon Review and Giveaway!--Ends June 14, 2011

*Disclaimer:  This post has been compensated through a free product (s) or monetary payment.  Opinions are solely mine. All links are "no-follow" links.**

True Lemon tase like the real thing.

If you want to enjoy the taste of fresh citrus with the convenience of a package, then you are going to love the products from True Lemon that I got to review.  True Citrus is an amazing line of 100% natural, cold-pressed and crystallized citrus for everything from cooking and baking to flavoring up plain water into something refreshing and special to packaged lemonades, or shakers of citrus flavor to enhance your recipes.

I was sent everything they make from their original product, True Lemon for Cooking, Baking & Beverages made from real citrus and now their True Lime and True Orange to also be used in the same way.   In addition, they have True Lemon for Your Water, True Orange for Your Water that gives plain water an extra refreshing burst of citrus.  Also, they have True Lemon Lemonade,  True Lemon Raspberry Lemonade made with the natural sweetener, Stevia, which had the perfect combination of tartness to sweetness  while the Raspberry Lemonade had a nice fruity overtone that I savored at dinnertime.  I also tried out their True Lime Crystallized Lime Shaker and True Lemon Crystallized Lemon Shaker for sprinkling on toppings, fish, salads, and my bean spreads so far, but I keep experimenting with this delightful product.

I decided to see how True Lemon would compare to fresh lemon for my Lemon Meringue Pie.  I started with my favorite oil pie crust that I shared with you in another post.  This is the only pie crust recipe I ever make for simplicity and flakiness.  Trust me, but  this one always turns out even if you never made pie crust before!

Before you begin, take your eggs out of the refrigerator and allow to remain at room temperature for a few minutes first.  They will separate easily this way.  Never try cracking them straight out of the refrigerator unless you want trouble from those yolks escaping into the whites.

This pie tasted just as delicious with their product.  I made another with True Lime and it also was yummy.  The only thing was if you want it to look green, you need to add a few drops of food coloring.  I don't use food coloring so my lime pie looked yellow from the yolks instead of green.


My Favorite Lemon Meringue Pie!

1-1/2 cups sugar
1/3 cup cornstarch
8 packets of True Lemon for Cooking, Baking & Beverages
1/4 cup of water (for dissolving True Lemon)
1-1/2 water 
1 teaspoon lemon extract or grated peel (optional but it intensifies the flavor)
3 egg yolks

Mix your 1/4 cup of water with your 8 packets of True Lemon for Cooking, Baking & Beverages until combined.  Add that True Lemon and water mixture to your pot with  the sugar, cornstarch, water and yolks.  Use your whisk to beat  in your pot before cooking until bubbly and thick.  

Pour into your pre-baked pie shell and top with meringue.

My Meringue

3 egg whites
1/4 teaspoon of salt
1/3 cup of sugar
1/2 teaspoon of vanilla

Add you salt to your egg whites and beat with your electric mixer until it starts to get fluffy.  Gradually add your sugar.  Continue beating until the sugar is all added, then finish with your vanilla.

Pour your meringue over your filled pie shell and bake at 400 for approximately 10 minutes or until lightly browned.

A piece of my Favorite Lemon Meringue Pie

Here is the pie before being cut.

I honestly love True Lemon and their entire line of products.  They're handy and so much like fresh only in package form!  

True Lemon knows once you experience their products you will be convinced also.  They will give you a free sample if you email them at customercare@truelemon.com with your mailing address and mention you heard about them from Nuts 4 Stuff Blog.  You will get two packets of True Lemon, True Lime and True Orange and a stick packet of True Lemonade with a coupon.

Thanks to True Lemon, three lucky United States Nuts 4 Stuff readers each win a tote bag filled with a sampling of their products and a T-shirt ($50 value for each)!

Here is the prize.

Both Are Mandatory to Enter:

1. You must follow me on Google Friends Connect before any of your entries will count.  If you already follow, then tell me the name you follow me by in a comment.

2. Go to True Lemon and tell me which product you would love to try also or something you learned from the site in another comment.

Extra Entries:

Add @Nuts4Stuff to Your Twitter and tell me so in your comment with your Twitter id--1 extra entry

Tweet True Lemon  #Giveaway @Nuts4Stuff http://tiny.cc/i36bm (can be done daily)--1 extra entry per day in another comment

Like True Lemon on Facebook--2 extra entries to leave in 2 separate comments. (Leave a message on their wall that you came from Nuts 4 Stuff)

Follow True Lemon on Twitter--1 extra entry to leave in a comment

Subscribe to the Nuts 4 Stuff blog by email--1 extra entry (must confirm)

Subscribe to Nuts 4 Stuff in a reader--1 extra entry (Orange button in my sidebar)

List this giveaway on any giveaway site just leave a link to this post wherever you share it--2 extra entries (leave 2 separate comments and tell me where in each comment)

Blog about this giveaway and and comment with a link to the post--5 extra entries (leave five separate comments and tell me where in each comment)

Grab my Nuts 4 Stuff button and paste it in your sidebar--5 extra entries (leave five separate comments and tell me where you left it in each comment)

Add Nuts 4 Stuff to your blogroll  (using my URL) with a link back to me (comment where you left it for 1 more extra entry)

Leave a separate comment for each entry.  Be sure you include your email address inside your comment so I can contact you if you win.   This giveaway is only open to residents of the United States.  Do follow the rules because I check entries.

This giveaway ends June 14, 2011 at 12 PM Eastern Standard Time. The winner will need to respond to my email with name and shipping address within 48-hours or another winner will be picked.