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Tuesday, December 9, 2014

RV Campers are Upper Crust

Janet Groene’s
    Cold Oven Pie Crust
    Need a pie crust in a hurry? This is quicker than making a crumb crust.

½ stick butter
½ cup confectioners sugar
1 3/4  cups grated coconut
    Melt butter. Spray a 9-inch pie plate. Mix butter with most of the sugar and all the coconut. As soon as it's cooled enough to handle, dip your fingers in powdered sugar to press coconut evenly on bottom and sides of a 9-inch pie plate. Chill, then add filling and chill until serving time. Serves 8.
    To make Coconut Cream Pie:
    2 packets 4 servings each, instant  French vanilla pudding mix
    3 ½ cups milk
    1 teaspoon coconut extract
    4 or 5 coconut “haystack” candies, chopped
    Whisk milk , extract and pudding mix until well blended, then pour into cold crust.  Top with chopped candy.
    Cook’s note:
The coconut should be from a package or can, not fresh or frozen. Make the pie rich or skinny. The pudding mix can be regular or sugar-free. The milk can range from fat-free to half and half. Coconut comes in sweetened and unsweetened.

See more of Janet Groene's RV-ready recipes at

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