Coconut Cream Pie

1 quart milk
3/4 cup sugar
1 teaspoon butter
dash salt
5 egg yolks
4 heaping tablespoons corn starch
1 teaspoon vanilla extract
2 handfuls coconut

MERINGUE
7 tablspoons sugar
dash vanilla
5 egg whites

Heat milk, sugar, butter and salt over heat.

While above heats, separate egg yolks; beat.

In a separate cup dissolve corn starch (dilute 2 tablespoons at a time with water and add to yolks; beat.

After milk comes to a boil, add yolks; stir. Remove from heat.

Add vanilla and coconut to mixture; pour in baked pie shells.

For Meringue: Beat ingredients and spread on pies. Sprinkle with coconut on top of pies. Bake at 350 degrees for about 10 mintues.

*My Notes:*
-This recipes makes enough for two pies.
-Thanks Aunt Dot

Turtle Pumpkin Pie

1/4 cup plus 2 tablespoons caramel ice cream

topping, divided
1 Honey Maid Graham Pie Crust
1/2 cup plus 2 tablespoons pecan pieces, divided
1 cup cold milk
2 packages (3.4 oz. each) JELL-O Vanilla Flavor Instant Pudding
1 cup canned pumpkin
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 tub (8 oz.) Cool Whip Whipped Topping, thawed, divided

Pour 1/4 cup caramel topping into crust; sprinkle with 1/2 cup pecans.

Beat milk, pudding mixes, pumpkin and spices with whisk until blended. Stir in 1-1/2 cups cool whip. Spread into crust.

Refrigerate at least 1 hour. Top with remaining cool whip, caramel topping and pecans just before serving.

*My Notes:*

-Thank you Denise

-This is a Kraft recipe, for more recipes visit Kraft foods.

Cool Cranberry Pie

1 (3-ounce) package raspberry gelatin
1/3 cup plus 1/4 cup sugar
1 cup cranberry juice
3 ounces cream cheese, softened
1 tablespoon milk
1 teaspoon vanilla extract
12 ounces whipped topping
1 (16-ounce) can jellied cranberry sauce
1 (9-inch) graham cracker pie crust



1. Mix the gelatin and 1/3 cup sugar in a small bowl. In a small saucepan, bring the cranberry juice to a boil over medium heat. Remove from heat, add the gelatin mixture and stir until the gelatin dissolves. Pour into a small bowl and chill until the mixture is slightly thickened.



2. Combine the remaining 1/4 cup sugar, the cream cheese, milk and vanilla in a large bowl. Beat with an electric mixer set at high speed until light and fluffy.



3. Whip the cooled gelatin mixture with a whisk and then add to the cream cheese mixture. Whisk until smooth. Reserve 1/2 cup of the whipped topping; fold the remaining topping into cream cheese mixture.



4. Spread the cranberry sauce over the bottom of the pie crust. Spread the cream cheese mixture on top. Chill for 3 hours or longer.



5. Cut the pie into 8 slices and arrange on dessert plates. Top each slice with a dollop of reserved whipped topping if desired.



My Notes:*
To spread the jellied cranberry sauce evenly over the pie crust, place it in a bowl and mash with a fork, then stir or whisk until it has a jellylike consistency.