Aunties Amazing Coconut Creme Pie

I have won high praise from this "Amazing Coconut Creme Pie" from seasoned pie bakers!  It has the deep nutty flavor of toasted coconut in the filling and is not as chewy as most coconut pies.  ~ Amber S.

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Ingredients

1 deep dish  or 2 reg prebaked pie crust (frozen or handmade)

¾ cup flaked coconut

1 15 oz can coconut creme (not coconut milk) Can be found in the section with the
margarita mix

2 egg yolks, beaten

½ cup milk

¼ cup cornstarch

¼ Teaspoon sea salt

Directions

Toast coconut flakes on cookie sheet at 350̊ until golden, but not brown.

Watch carefully, time depends on the oven.

Mix cornstarch with cold milk.

Add beaten egg yolk, and mix well.

In heavy large saucepan, combine all ingredient except toasted coconut flakes.

Simmer over medium heat until thick.  

Stir constantly using a wooden spoon or heat proof rubber spatula.

Pour into baked pie crust(s) and allow to cool before topping if using mock meringue.

Choose Preferred Topping  

Traditional Meringue

Auntie's Mock Meringue Topping

Toasted Coconut – spread over meringue, mock meringue, or alone.

Cinnamony-Sweet Pumpkin Seeds

Clay's favorite for the holidays is "Cinnamon-Sweet Pumpkin Seeds" these are a sweet twist on the usually roasted salty pumpkin seeds.

by: A. Hilton

Ingredients

2 cups pumpkin seeds

1/4 cup butter, melted
1 Tablespoon brown sugar
2 teaspoons cinnamon
1/4 teaspoons nutmeg
1/4 teaspoons salt
1/4 cup white sugar ( to sprinkle when stirring)

Directions

Preheat oven to 350 degrees.

Mix melted butter, brown sugar, spices, and salt together in medium size bowl. 

Stir in pumpkin seeds to coat.

Bake for 15 minute intervals, stirring and sprinkling with white sugar each interval.

Depending on oven and desired crunchiness, requires 3 to 4 intervals. 

Total bake time is between 45 to 60 minutes.

Cool on wax paper, and store in airtight container.