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Pies made in double doses

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When it comes to making a dessert, there's not many desserts that are as popular, nor as easy to make, as a homemade pie. I would venture to say that most everyone has a favorite pie, whether it be that all-time American favorite, apple, or the more seasonal favorite, pumpkin, there's a pie for most everyone's own taste. Let's not forget the pecan or lemon meringue pie, either!

Two favorite pies are chocolate and coconut, so I'm sharing with you two recipes for these favorite pies. These recipes make two pies each and are fast to assemble. They call for pie shells and as always, you can use the commercially-sold versions you find in the grocery. If you just happen to feel industrious and would like to try your hand at homemade, I applaud you! No matter which pastry you want to use, these two pies will be good eating!

These are very easy recipes to do and even a young cook can make them. The first is for "Homemade Chocolate Pies". The ingredients are combined and the mixture poured into 2 unbaked pie crusts. How easier can it get! The second one is for "Homemade Coconut Pies" and just like the chocolate, it also makes two pies and is equally as easy to make. Again, all the ingredients are combined and placed in the pie crusts, too. Both pies bake at 350 degrees for 1 hour.

I suggest for easier mixing to use an electric mixer to prepare these pies. Of course, they can be done by hand but to move faster and for more complete mixing, I suggest the mixer method. When done, they can be served plain or with whipped topping or even ice cream. These are two great pies, no matter how you serve them!

Sometime ago, I shared a recipe for homemade pie crust that you can make and keep under refrigeration until you're ready for it. Here's the link to it, if you'd like to give it a try:

http://www.examiner.com/article/win-the-title-of-chief-egg-officer

When the occasion calls for plenty of pie, these two recipes will provide a "double dose" of them with little effort!

HOMEMADE CHOCOLATE PIES

  • 1 stick butter, softened
  • 3 cups sugar
  • 2 tablespoons cornstarch
  • 1/4 cup baking cocoa
  • 4 eggs
  • 1 tall can evaporated milk
  • 1 cup water
  • 2 teaspoons vanilla extract
  • 2 unbaked pie crusts.

Cream together the butter and sugar. Add the cocoa and cornstarch. Beat in the eggs, one at a time. Gradually add the evaporated milk, followed by the water and vanilla extract. Pour into the unbaked pie crusts. Bake at 350 degrees for 1 hour or until firm in the center. Let cool. Yield: 2 pies.

HOMEMADE COCONUT PIES

  • 1 stick butter, softened
  • 3 cups sugar
  • 1/4 cup all-purpose flour
  • 4 eggs
  • 1 tall can evaporated milk
  • 3/4 cup water
  • a pinch of salt
  • 2 teaspoons vanilla extract
  • 1 7 oz. pkg. flaked coconut
  • 2 unbaked pie crusts

Cream together the butter and sugar. Add the flour. Beat in the eggs, one at a time. Gradually add the evaporated milk, water, salt and vanilla extract. Stir in the coconut by hand. Pour into the unbaked pie crusts. Bake at 350 degrees for 1 hour or until firm in the center. Let cool. Yield: 2 pies.

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