Coconut Key Lime Pie

Coconut Key Lime Pie 

Ingredients:

1 can (14 oz) Sweetened Condensed Milk

1 can (13.5 oz) Unsweetened coconut milk

1/3 cup fresh key lime juice

7 large Egg yolks

1 Easy Press-In Pie Crust, made with graham crackers

2 cups Heavy cream

2 tbsp Confectioners Sugar

3 tbsp sweetened shredded coconut, toasted


Directions:

Preheat oven to 325 degrees. In a medium bowl, whisk together condensed milk, coconut milk, lime juice, and egg yolks until smooth. Pour into crust and bake until set but still slightly wobbly in center, 40 minutes. Let cool on a wire rack, 1 1/2 to 2 hours, then refrigerate 3 hours (or up to 1 day).

In a large bowl, using an electric mixer, beat cream and sugar on high until stiff peaks form, about 3 minutes. To serve, top pie with whipped cream and sprinkle with toasted coconut.

Butterscotch Peach Pie

Butterscotch Peach Pie 

Ingredients:

2 cups all-purpose flour

1 teaspoon salt

3/4 cup shortening

5 tablespoons cold water

Filling:

3/4 cup brown sugar; packed

2 tablespoons all-purpose flour

1/3 cup light corn syrup

3 tablespoons butter; melted

2 tablespoons lemon juice

1/4 teaspoon almond extract

8 medium peaches; peeled and sliced


Directions:

In a large bowl, combine flour and salt; cut in shortening until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Cover and refrigerate for 30 minutes or until easy to handle.

For filling, in a small saucepan, combine brown sugar and flour. Stir in corn syrup and butter until blended. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in lemon juice and extract. Place peaches in a large bowl; add syrup mixture and toss to coat.

Divide dough in half so one ball is slightly larger than the other. Roll out larger ball to fit a 9-in. pie plate. Transfer to pie plate; trim pastry to 1/2 in. beyond rim of plate. Add filling. Roll out remaining pastry; make a lattice crust. Trim, seal and flute edges. Cover edges loosely with foil.

Bake at 375 for 25 minutes. Uncover; bake 20-25 minutes longer or until crust is golden brown and filling is bubbly. Cool on a wire rack. — with Brooklyn Castillo.