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Mona's Coconut Pie and Pecan Pie

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These recipes have been in my family for years. The pecan pie recipe is from my grandmother. The coconut pie recipe is one I developed years ago. Both recipes are set up for regular pie crusts or pie tart shells I buy from local grocery.
Coconut Pie
14 ounce bag of sweetened coconut
3 eggs
2 cups granulated sugar
3/4 stick of butter, melted ( A stick of butter is 8 tablespoons)
1-12 ounce can evaporated milk
1 teaspoon vanilla extract
2 small pie crusts or 18-20 small pie tart shells.
Preheat oven to 350 degrees
Mix all ingredients then add coconut.
Pour evenly into the small pie crusts or into the pie tart shells.
If using pie tart shells stir the mixture as you fill tarts because coconut wants to sink to bottom.
Bake for 25 minutes for regular pie crust, set in middle and slightly browned.
For the tarts 20 minutes or again till set in middle and slightly browned.
Pecan Pie
3 tablespoons butter
1 cup granulated sugar
3 eggs
1 1/2 tablespoons flour
1 cup dark corn syrup
1 1/2 cups pecans, whole if baking regular pie shell and
chopped for pie tarts
1 teaspoon vanilla extract
1 unbaked deep dish pie shell or 16 pie tart shells
Preheat oven to 450 degrees
Cream butter and sugar with electric mixer, add everything but pecans and beat till mixed well.
Stir in pecans and stir with spoon. Pour mixture into deep dish pie shell.
If using the pie tart shells keep stirring mixture as you fill shells because pecans want to sink to bottom.
Bake pie at 450 degrees for 10 minutes, if using pie tarts bake for 7 minutes.
Reduce oven to 350 degrees and continue to bake pie for 35-45 minutes until middle is set.
If the crust is getting too dark lay foil on top.
For the pie tarts continue baking at 350 degrees for 25-30 minutes until middle is set.
Again if crust is too dark lay foil over top.
Because ovens are different I would start watching the pie tarts at 18 minutes.
Don’t get excited when your pecan pie sinks after cooking.
This is normal.
Source: my grandmother, Florine Clark Thomas
Prepared, tried and tested by:  Mona Thomas Danjean

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