Coconut Banana Cream Pie

This pie was a hit at our Christmas dinner yesterday.  It was much easier than I thought it would be and looked so pretty. Oh, and it was delicious too!

Coconut Banana Cream Pie

3 C. flaked coconut
7 T. butter
3/4 C. sugar
1/4 C. flour
3 T. cornstarch
1/4 tsp salt
3C half and half cream
4 egg yokes, slightly beaten
2 tsp vanilla extract
2 large firm bananas, sliced
Whipped cream and banana for garnish if desired.

In a large skillet, saute coconut in butter until golden.  Reserve 2 tablespoons for garnish.  

Press the remaining toasted coconut into the bottom and up the sides of a greased 9 inch pie plate.  Bake at 350 degrees for 7 minutes.  Cool on a wire rack.

For the filling, combine the sugar, flour, cornstarch and salt in a large saucepan.
Stir in the cream until smooth.  Cook and stir over medium high heat until thickened and bubbly.  Reduce heat; cook 2 minutes longer.

Remove from the heat and stir a small amount of hot filling into the slightly beaten egg yokes.  (reserve the whites for another use).  Return all to the pan and stir constantly. 
Bring to a gentle boil and cook, stirring for another 2 minutes.
Remove from the heat and gently stir in the vanilla.

Cool to room temperature without stirring.
Place the sliced bananas in the crust. Cover with the cream mixture.  Refrigerate until set, about 2 hours.
Sprinkle the reserved coconut.  Add whipped cream and bananas if desired.

Cherry Cheese Pie

This is such a quick, easy and delicious dessert.  I first made this back when I was a very young housewife and mother.  It is a classic that has stood the test of time.  I went to the grocery determined to purchase a ready made dessert but the only thing that looked really good to me was the cheesecake with cherry topping.  Why, I asked myself, buy one that won't be near as good as the one I can make?  So, I circled bake to the baking aisle to get the crust and cherry pie filling.  I usually already have the sweet milk and cream cheese at home.  Years ago I had to make the crumb crust myself but today - ah, so easy!  I promise you will love this and so will your guests!

• 1 (8 oz.) package cream cheese, softened
• 1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk (generic isn't as good)
  
• 1/3 cup lemon juice
• 1 teaspoon vanilla extract
• 1 (8 or 9-inch) prepared graham cracker
• 1 (21 oz.) can cherry pie filling, chilled

1. BEAT cream cheese until fluffy in large bowl. (I used a hand mixer) Gradually beat in sweetened condensed milk until smooth. Stir in lemon juice and vanilla.  
2. POUR into crust; chill 4 hours or until set. Top with desired amount of cherry pie filling before serving.