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.

Gluten-Free Double Pie Crust

The Perfect Gluten-Free Pastry for Extra Large Double Pie Crust 

Ingredients

2 ¾ cup Gluten-Free all purpose flour

1 Teaspoon sea salt

1 cup butter flavored shortening

8 – 9 Tablespoons ice cold water

Directions

Sift together flour and salt.

Cut in shortening with pastry cutter or butter knives.

Add water 1 tbsp at a time to carefully form a ball.

Divide ball in two.

Chill in refrigerator for 1 hour

Roll on floured surface or between sheets of wax paper to desired diameter.

Gluten-Free Spicy & Sweet Squash Chips

This "Gluten-Free Spicy & Sweet Squash Chips" recipe was given to me by Granny Mildred Anderson is delicious. They always grow tons of squash every year and this recipe is a great way to use it! 

Ingredients

2 large yellow squash; sliced thinly

2 Teaspoons salt

1 Teaspoon cumin powder

1 Teaspoon paprika powder

1 Teaspoon coarsely ground black pepper

½  to 1 Teaspoon ground cayenne pepper

¼ C melted butter

1 cups unsalted nuts; finely chopped
2 cup Parmesan cheese; finely shredded

For Sweet Only

1 cup sugar

Substitute ½ tsp nutmeg for ground black pepper

Substitute ¼ tsp cloves for cayenne pepper

Leave out cumin & Parmesan

Directions

Preheat oven to 325̊.

Grease 2 foil lined cookie sheet.

Combine dry ingredients in small bowl.

Mix dry ingredients into melted butter.

Stir in nuts and toss until entirely covered.

Divide between baking sheets and spread evenly.

Bake 25-27 min, stirring every 10 min.

Cool on wax paper, and store in airtight container.