As we count down the last few frantic days before Christmas, I thought I’d share a few of my family’s must-have favorite recipes. It would not be an extended family meal without pies, both in my family and my husband’s family. Chocolate cream pie and coconut cream pie are top choices. I labored for years trying to get my pie crust to taste as good as my sister-in-law’s. I finally found a recipe that met the challenge only to find out her secret – refrigerated Pillsbury® unroll-and-fill pie crusts. Needless to say, they are also now my secret. Who needs the labor and the clean-up when these are so good!

Chocolate Pie

CHOCOLATE CREAM PIE

  • 1 1/2 cups sugar
  • 1 1/2 cups milk
  • 1 ounce semi-sweet chocolate
  • 1 teaspoon vanilla
  • 3 tablespoons flour
  • 3 eggs — separated
  • 1/4 cup butter

In a heavy saucepan, combine sugar and flour mixing well. Stir in milk a little at at time until flour and sugar are dissolved. Chop chocolate into small pieces and add to milk mixture. Cook until hot. Beat egg yolks and mix a little of hot mixture into them. Pour into pan with milk mixture. Add butter and cook until very thick. Add vanilla and pour into cooked pastry. Use whites to make meringue to top pie. Brown meringue in oven. Chill before serving. Keep leftovers refrigerated if there are any.

Coconut Pie

COCONUT CREAM PIE

  • 1 1/2 cups sugar
  • 1/2 cups milk
  • 3 tablespoons flour
  • 3 eggs — separated
  • 1/4 cup butter
  • 1 teaspoon vanilla
  • 1 cup coconut

In a heavy saucepan, combine sugar and flour, mixing well. Stir in milk at little at a time until flour and sugar are dissolved. Cook until hot. Beat egg yolks and mix a little of the hot mixture into them. Pour back into milk mixture in the pan. Add butter and cook until thick. Stir in vanilla and coconut and pour into cooked pastry. Use egg whites to make meringue to top pie. Sprinkle a little coconut on top of the meringue. Brown meringue in oven. Chill before serving. Keep leftovers refrigerated if there are any.

MERINGUE FOR TWO PIES:

  • 6 egg whites
  • 1 teaspoon cream of tartar
  • 1 pinch salt
  • 1 cup sugar

Beat egg whites, cream of tartar, and a pinch of salt until fluffy. Gradually add 1 cup sugar a tablespoon or two at a time. Beat until stiff but not dry. Spoon meringue onto top of pies, spreading to seal to crusts. Brown meringue at 350 degrees. Covers 2 pies.