Pie Recipes

JENNIFER FAN
Staff Writer

Craving something rich to satisfy your sweet tooth? Try this recipe that takes less than an hour to make!
Coconut Cream Pie
Prep: 10 min.
Cook: 35 min.
Ingredients:
– 1 blind-baked 9-inch pastry shell
– 2 ¼ cups whole milk
– ¾ cup sugar
– 3 eggs, separated
– ¼ cup cornstarch
– 1 teaspoon vanilla
– 1 ¾ cups toasted coconut
– 1 tablespoon butter
Directions:
1) Preheat the oven to 400° F.
2) In a saucepan, whisk 2 cups of milk and ¾ cup sugar together. Place the pan over medium heat and bring the liquid up to a simmer.
3) Whisk the egg yolks together. Temper the hot milk into the egg yolks and whisk together.
4) In a small bowl, dissolve the cornstarch in the remaining milk, making a slurry. Whisk the slurry into the hot milk mixture.
5) Bring the liquid up to a boil and reduce to a simmer. Cook the mixture, stirring constantly for about 4 to 6 minutes, until the filling is thick.
6) Fold in the vanilla, coconut, and butter. Mix well.
7) Pour the filling into the prepared pan and cool the pie completely. Using an electric mixer with a whip attachment or a whisk, whip the egg white to soft peaks. Add the remaining sugar and whip the egg white to stiff peaks.
8)Spread the egg whites over the top of the pie. Place the pie in the oven for about 3 to 4 minutes, or until the meringue is golden brown.
Recipe provided by Emeril Lagasse of Food Network

Want something hearty and savory? Chicken pot pies are filling and make a perfect dinner!
Classic Chicken Pot Pie
Prep: 20 min.
Cook: 40 min.
Ingredients:
– 1 box refrigerated pie crusts, softened as directed on box
– 1/3 cup butter or margarine
– 1/3 cup chopped onion
– 1/3 cup all-purpose flour
– ½ teaspoon salt
– ¼ teaspoon pepper
– 1 ¾ cups chicken broth
– ½ cup milk
– 2 ½ cups shredded cooked chicken or turkey
– 2 cups frozen mixed vegetables, thawed
Directions:
1) Heat oven to 425°F.
2) Make pie crusts as directed on box for Two-Crust Pie using 9-inch glass pie pan.
3) In a 2-quart saucepan, melt butter over medium heat. Add onion and cook for 2 minutes, stirring frequently, until tender.
4) Stir in flour, salt and pepper until well-blended. Gradually stir in broth and milk, cooking and stirring until bubbly and thickened. Stir in chicken and mixed vegetables.
5) Remove from heat. Spoon mixture into crust-lined pan. Top with second crust; seal edge and flute. Cut slits in several places in top crust.
6) Bake for 30 to 40 minutes or until crust is golden brown. During last 15 to 20 minutes of baking, cover crust edge with strips of foil to prevent excessive browning. Let stand for 5 minutes before serving.
Recipe provided by Pillsbury