Storm the Cassoulet

Impossible Coconut Custard Pie


It makes it’s own crust!


1/2 cup Bisquick
3/4 cup sugar
4 eggs
2 cup milk
1 can (3 1/2 oz.) coconut
1 tsp. vanilla
1 TBS. butter, softened


Combine all ingredients and pour into 9 inch buttered pie pan. Bake at 400 degrees for 25-30 minutes until custard sets. Like magic it layers into crust, custard, coconut topping. Cool.

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Hershey’s Easy Chocolate Lover’s Cheesepie



3 (8 ounce) packages cream cheese, softened

3/4 cup sugar

3 eggs

1 teaspoon vanilla

2 cups hershey’s semi-sweet miniature chocolate chips, divided

1 extra-serving size packaged graham cracker crumb crust (9 oz)

2 tablespoons whipping cream


Heat oven to 450.

Beat cream cheese and sugar in large bowl with mixer until well blended.

Add eggs and vanilla; beat well.

Stir in 1 2/3 cups chocolate chips; pour into crust.

Bake 10 minutes.

Without opening oven door, reduce temperature to 250; continue baking 30 minutes or just until set.

Remove from oven to wire rack.

Cool completely.

Cover; refrigerate until thoroughly chilled.

Place remaining 1/3 cup chips and whipping cream in a small microwave-safe bowl.

Microwave at HIGH (100%) 20-30 seconds or just until smooth when stirred.

Cool slightly; spread over top of cheesepie.

Refrigerate 15 minutes or until topping is set.

Cover; refrigerate leftover cheesepie.

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Mini Apple Pies



8 cups of Apples, cut into small ½ inch bits

12 tablespoons of flour

1 ½ cups of Sugar

4 teaspoons of Cinnamon

½ teaspoon of Nutmeg

4 tablespoons chilled butter, cut into 24 equal portions

2 boxes of Pillsbury pie crusts (chilled NOT frozen)


Mix the apples, flour, sugar, cinnamon & nutmeg.

Unroll the first pie crust and cut several circles out.  A wide mouth Mason jar ring may work   Continue this until you have enough crusts.  Line each cup of your muffin tin with a tiny pie crust.  Gently fill the crusts with your apple mixture.  Fill until slightly mounded and put a dab of butter on each pie.  Cover as desired with left over dough. Brush with melted butter and bake at 400 for 18 to 22 minutes.  Makes 24 mini pies.

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Brownie-Walnut Pie



1/2 cup butter

3 ounces unsweetened chocolate, cut up

1 Pastry for Single-Crust Pie

3 eggs, lightly beaten

1 ½ cups sugar

1/2 cup all-purpose flour

1 teaspoon vanilla

1 cup chopped walnuts

Hot Fudge Sauce or fresh fruit, such as raspberries, sliced strawberries, or sliced peaches, or vanilla ice cream (optional)


For filling, in a small heavy saucepan melt butter and chocolate over low heat, stirring frequently. Remove from heat; cool for 20 minutes.

Preheat oven to 350 degrees F. Prepare and roll out Pastry for Single-Crust Pie. Line a 9-inch pie plate with the pastry circle and trim. Crimp edge as desired.

For filling, in a medium bowl combine eggs, sugar, flour, and vanilla; stir in the chocolate mixture and nuts.

Pour filling into a pastry-lined pie plate. Bake in the preheated oven for 50 to 55 minutes or until a knife inserted near the center comes out clean. Cool on a wire rack. If desired, serve with Hot Fudge Sauce, fresh fruit, or vanilla ice cream. Makes 8 slices.


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No-Bake Blueberry Pie


2 quarts of blueberries

2 tablespoons of flour

3/4 cup water

1/2 cup white sugar

1 pinch salt

1 (9 inch) pie crust, PRE-BAKED

Whipped cream


Put 1 cup of blueberries in pan on stove.

Whisk water and flour together to dilute the flour – add to the blueberries.

Add sugar and salt.  Cook on high until it starts to bubble and thicken.

 Add rest of blueberries – shut stove off.

Keep the crunchiness of the raw blueberries.

Pour in crust – put in fridge.  Serve with whipped cream.

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How can I keep a pie crust from shrinking when I pre-bake it?

A pie crust that shrinks a great deal is also one that is tough. This is a result of too much water or overhandling of the pastry.

Lining the crust with parchment and pie weights, dried beans or peas until it has set also helps to keep its shape. A coffee filter can be used to line the pastry.

Pie crusts can also shrink away from the sides of a pie plate, giving a crust a very uneven appearance and creating openings.

This is primarily the result of not resting the pie dough enough.  To prevent this type of shrinkage, rest the pie dough for about 5 minutes after you roll it out onto your work surface and before you press it into your pie plate. Once it is in the pie plate, put it back in the fridge to rest for about 15 minutes before baking. This resting gives the gluten time to relax and will help keep your crust from shrinking during baking.

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Pineapple Sour Cream Pie

from Auntie Julie



 3/4 cup white sugar

1/4 cup all-purpose flour

1/2 teaspoon salt

1 (16 ounce) can crushed pineapple, drained

1 cup sour cream

1 tablespoon lemon juice

3 eggs


 1/2 teaspoon vanilla extract

1/4 teaspoon cream of tartar

1/3 cup white sugar



Preheat oven to 350 degrees F (175 degrees C).

Separate the eggs.

In a saucepan over medium heat mix 3/4 cups of the white sugar, the flour, salt, crushed pineapple, sour cream and lemon juice. Cook over medium heat until the mixture is thick and bubbly. Stir a small amount of the cooked mixture into the beaten egg yolks then stir egg yolks into the cooked mixture. Continue to cook, stirring constantly, for 2 to 3 minutes longer. Remove from heat and let cool.

Beat egg whites, vanilla and cream of tartar until soft peaks form. Gradually stir in the remaining 1/3 cup sugar and continue to beat egg whites until stiff and glossy.

Spoon cooled filling into pie crust and top with the meringue. Bake at 350 degrees F (175 degrees C) for 12 minutes or until golden. Let pie cool and serve.  DELICIOUS!

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Coconut Cream Pie

For the Crust:
1 1/2 cups flour
2/3 cups shortening
5-7 Tbs. cold water

Cut shortening into flour, until shortening is in pea-sized pieces. Stir in water as needed, until just combined.

Roll out on a floured surface, and place in a 9-inch pie plate. Crimp edges. Bake at 350 for about 15 minutes, until lightly golden. Let cool.

For the Vanilla Coconut Pudding:

2 2/3 cups whole milk
1 egg
1/2 cup sugar
1/4 cup cornstarch
1/4 tsp salt
1 tsp vanilla
1 1/3 cups sweetened, flake coconut

In a medium saucepan, whisk together milk and egg well (so they are COMPLETELY) incorporated. Add the sugar, cornstarch, and salt. Cook over medium heat, whisking often, until thickened. Remove from heat and add vanilla. Stir in coconut. Pour into cooled crust. Place in refrigerator for a few hours, or until chilled.

For the Whipped Cream and Topping:
1 cup heavy whipping cream
2 T. granulated sugar
1/2 tsp. vanilla
1 cup coconut

Combine cream, sugar, and vanilla. Whip until light and fluffy. Spread on top of chilled pie.

Spread coconut on a pan. In a 350 oven, toast for about 2-4 minutes, until lightly golden. Sprinkle evenly on top of the pie.

To Make This Super Fast:
Store-bought refrigerated Pie Crust dough, fitted into a 9-inch pie plate. Bake at 350 for 15 minutes.

Prepare a box of vanilla pudding mix, stir in 1 cup coconut (or more to taste), pour into cooled pie crust. Put in the fridge until chilled.

Spread an 8 0z container of Cool Whip on the top.

Toast 1 cup coconut in a 350 degree oven for 2-4 minutes, until lightly golden. Sprinkle evenly over pie.

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