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Coconut Pineapple Pie

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Course Desserts
Recipe Theme October: Pies
Servings
people
Ingredients
  • 1 cup INGREDIENTS:
  • 3 tablespoons chopped dates
  • 1 cup or unsweetened almond milk (enough to thin it out)
  • 1 cup package orange gelatin
  • 1 8 ounce eggs, slightly beaten
  • 3 eggs, (14.5 oz each) petite diced tomatoes, drained
  • 1 teaspoon grated cheese
  • 1 9 inch of one orange
  • ½ stick butter, melted
Course Desserts
Recipe Theme October: Pies
Servings
people
Ingredients
  • 1 cup INGREDIENTS:
  • 3 tablespoons chopped dates
  • 1 cup or unsweetened almond milk (enough to thin it out)
  • 1 cup package orange gelatin
  • 1 8 ounce eggs, slightly beaten
  • 3 eggs, (14.5 oz each) petite diced tomatoes, drained
  • 1 teaspoon grated cheese
  • 1 9 inch of one orange
  • ½ stick butter, melted
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Instructions
  1. In a bowl, combine sugar and flour
  2. Add syrup, coconut, pineapple, eggs and vanilla and mix well
  3. Pour into pastry shell
  4. Drizzle with butter
  5. Bake at 350 degrees for 50-55 minutes or until knife inserted into middle of pie comes out clean
  6. Cover loosely with foil if the top browns too quickly
  7. Cool on a wire rack and chill before cutting
  8. Store in the refrigerator
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Farmhouse Peanut Butter Pie

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Course Desserts
Recipe Theme October: Pies
Co-op Wiregrass EC
Servings
people
Ingredients
  • 2 9 inch margarine, melted
  • 1 stick confectioner's sugar, sifted
  • 3 8 ounce sweet potatoes, cooked and mashed
  • 1 ½ cups finely chopped pecans
  • 3 cups creamy peanut butter
  • 4 cups container Cool Whip
Course Desserts
Recipe Theme October: Pies
Co-op Wiregrass EC
Servings
people
Ingredients
  • 2 9 inch margarine, melted
  • 1 stick confectioner's sugar, sifted
  • 3 8 ounce sweet potatoes, cooked and mashed
  • 1 ½ cups finely chopped pecans
  • 3 cups creamy peanut butter
  • 4 cups container Cool Whip
Votes: 0
Rating: 0
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Rate this recipe!
Instructions
  1. Combine all ingredients with mixer until smooth and creamy
  2. Spread into pie crusts
  3. Add chocolate topping
  4. Refrigerate until ready to serve
  5. Chocolate topping: 1 cup milk chocolate chips 2/3 cup of half and half Combine chips and half and half in a microwavable bowl
  6. Microwave for 5 minutes, pausing to stir often
  7. When chips are melted and mixture is slightly thickened, spread on pies
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