5NEWS Grill: Award Winning Pies
A sweet tooth makes a great addition to these award wining recipes.
Coconut Cream Pie
By Emily Luka
3/4 cup sugar, divided
1/4 cup cornstarch,
1 3/4 cup milk
1 large egg plus 2 egg yolks, beaten
1 TBSP. butter
1 1/2 tsp. vanilla
1/2 tsp. almond extract
2 cups coconut, shredded
2 egg whites
1 prepared graham cracker crust
In a medium saucepan combine 1/2 cup sugar and the starch.
Slowly add milk, cook and stir over medium heat until thick and bubbly, continue to cook 2 more minutes.
Beat egg and yolks slightly, gradually add some of the hot mixture.
Return mixture to saucepan, cook and stir for 2 more minutes.
Remove from heat. Stir in butter, flavorings and all but 1/4 cup of the coconut.
In a mixing bowl beat egg whites until frothy, gradually add 1/4 cup of the sugar and beat until stiff.
Fold filling into whites, pour into crust and chill.
Top with remaining 1/4 cup of coconut, Emily toasts hers coconut for a prettier finishing touch!
By Dorothy Lamb
For Pie Crust
3 cups flour
1/2 tsp. salt
2 TBSP. sugar
1 1/4 cups shortening, cold
1 TBSP. vinegar
5 TBSP. cold water
Mix first three ingredients ina bowl. Cut in the shortening with a pastry blender.
Add the egg, vinegar and half of the water.
Mix lightly. Add more of the water if the dough is too dry.
Mix with hands until the dough sticks together.
This will make three crusts, so divide into three balls. If not using all at once; dough can be frozen, defrosted and rolled out to pie crusts to bake them.
Roll out dough into pie pan that has been sprayed with pan release.
Bake at 350 degrees until golden brown.
Strawberry Pie Filling
1/2 cup sugar
2 TBSP. cornstarch
1 3/4 cup cold water
Cook above ingredients until thick and clear.
Remove from heat and add:
1 regular box of strawberry jello
1 tsp. vanilla
1 TBSP. butter
Cool and pour over fresh strawberries in baked pie shell.
Refrigerate until ready to serve.
Top with whipped cream.