Coconut & Chocolate Cream Pie

Welcome to Pie Day! I went against tradition this year and thought I'd bake a few pies that had a great story. My favorite restaurant to stop at, when I get the chance, is the Sun Glow Restaurant in Bicknell, Utah. Yes, small town and definitely worth the drive. They have the most fabulous pies there - Pickle Pie, Oatmeal Pie, Pecan Pie, Pinto Bean Pie, and Coconut and Chocolate Cream Pie. Who would have thought, right? And it's like you're going to be daring enough to try, but you're going to want to try, really bad. It's one of those "you walk away and you'll regret it" moments. Anywho, I was able to get the recipes and I so looked forward to sharing with you this Thanksgiving. Don't be afraid. They are delicious. Enjoy -

Ingredients

3 cups Milk

10 ounces instant vanilla pudding mix

2 cups milk

6 ounces Dream Whip

1/2 cup coconut

1/2 cup chopped pecans

3 Tablespoons cocoa

Directions

Mix together 3 cups milk and vanilla pudding mis; allow to set until firm.

Beat together 2 cups milk and Dream Whip until fluffy and firm. Comine with pudding mixture.

For Coconut Cream Pie, add coconut and pecans, blend thoroughly. Turn mixture into baked and cooled pie shell. Sprinkle coconut over top. Chill before serving.

For Chocolate Cream Pie, follow directions for Coconut Cream Pie and add cocoa.

Pickel Pie

Once again, thanks to Sun Glow Restaurant  in Bicknell, Utah, I received a fabulous "non-traditional" pie recipe. Now, I understand. Pickle Pie might seem a little far stretched, but it won't be that way once you take your first bite. I slathered the top of my pie with whipped topping, mixed with 1 cup of confectioners' sugar and 1 teaspoon of Pure Vanilla. Muah, it is delicioso! You will enjoy. Happy Thanksgiving!

Ingredients:

*makes 2 pies

5 eggs

2 cups sugar

1 teaspoon cinnamon

1 teaspoon nutmeg

1 teaspoon lemon extract

2 tablespoons cornstarch

1 cup plus 2 tablespoon light cream

1/2 cup margarine, melted

12 ounces sweet pickles, drained and ground

2 unbaked 9-inch pie shells

Directions

Beat eggs and sugar until lemon-colored and thick; beat in cinnamon, nutmeg, lemon extract, cornstarch, cream and margarine. Stir ground sweet pickles into mixture.

Pour pickle mixture into unbaked pie shell. Bake at 350°F for one hour to one hour and 15 minutes, until a knife inserted in center comes out clean.