Mom's Coconut Cream Pie

I have to say we all love mom's pies best. Here is Grammie's tried and true recipe from the original 'Homeplace' that was passed down to mom and now we love to use it. For butterscotch or any other cream pie follow same directions (except for adding the coconut! :)

1 Pie Mix
3 Tbsp Sugar
3 Egg Yolks
Mix together with whisk.

Add 3 Cups milk slowly at first with whisk and a handful of coconut.
Microwave 10 minutes stirring every 2 minutes.
When cooked add 1 Tbsp Butter.
Cool 5 minutes, stirring twice.
Put in Baked pie shell.

Merigue

1/3 Cup Sugar
3 Egg whites

Put on pie and sprinkle coconut on top.
Bake at 350 for 15 minutes, until top is nicely browned.

~Shannon

Chocolate Sour Cream Bundt Cake

I got this recipe online after cleaning out my fridge and realizing I had WAY too much sour cream than I could use up before the expiry date. It's very rich and very delicous! I recommend a scoop of vanilla ice cream on top of each slice.

1 3/4 c. flour
1 3/4 c. sugar
3/4 c. cocoa
1 1/2 tsp. baking soda
1 tsp. salt
2/3 c. butter (softened)
1 1/2 c. sour cream
1/4 c. milk
2 eggs
1 tsp. vanilla
Cocoa Glaze (see below)

Combine flour, sugar, cocoa, baking soda and salt in large mixing bowl. Add butter, sour cream, milk, eggs and vanilla; blend on low speed, then beat for 3 minutes on medium speed.
Pour batter into a well-greased and floured Bundt pan. Bake at 350 degrees for 60-65 minutes or until toothpick comes out clean. Cool 10 minutes. Remove from pan. Cool on wire rack. Glaze with Cocoa Glaze and garnish with nuts. Yield: 12 servings.


COCOA GLAZE:

3 tbsp. butter
2 tbsp. cocoa
3 tbsp. milk
1 c. confectioners sugar
1/2 tsp. vanilla

Melt butter in small saucepan over low heat; add cocoa and stir until smooth. Add milk, stirring until well blended. Remove from heat; beat in confectioners sugar and vanilla until smooth. Drizzle over top of inverted cake and down the sides.

Enjoy!

~Anne :)