You’ll love this easy and delicious not-quite-custard, not-quite-pie crustless dessert recipe. I like to use frozen flaked coconut for a fresh flavor.

1/2 cup unbleached all-purpose flour
1/2 cup sugar
2 cups milk
4 eggs
1/4 cup butter
1 tablespoon vanilla extract
1/4 teaspoon salt
1-1/2 cups flaked coconut

Preheat oven to 350°. Butter a deep 9-inch wide pie pan.

Melt the butter. Place the flour, sugar, milk, eggs, melted butter, vanilla and salt into a blender and process for 10 – 12 seconds. Alternately, you can use a food processor fitted with a blade attachment and pulse 12 – 15 times. By hand, stir the coconut into the mixture. Pour the mixture into the prepared pie pan.

Bake the pie for 40 – 50 minutes; watch carefully after the first half hour. The pie will puff up a bit and then fall slightly. It is finished baking when set and may be lightly browned.

Remove the pie from the oven to cool. Place in the refrigerator to chill thoroughly.

Yield: 8 servings.

*Magic: this recipe is exclusive to I Love You Recipes. It is from my personal, unpublished collection.

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Fabulous with fresh peaches or excellent with frozen peaches, this peach cream pie recipe is a winner every time! The no-roll crust makes it easy for young cooks to help with preparation.

Crust:
1-1/2 cups all-purpose flour
1/2 teaspoon salt
1/2 cup butter

Filling:
4 cups fresh or frozen unsweetened sliced peaches
1 cup sugar
2 tablespoons all-purpose flour
1 egg
1/2 teaspoon vanilla extract
1/4 teaspoon salt
1 cup sour cream

Topping:
1/3 cup sugar
1/3 cup all-purpose flour
1 teaspoon ground cinnamon
1/4 cup butter

Crust:
In a medium bowl combine flour and salt; cut in butter until the mixture is crumbly. Press into a 9-inch pie plate.

Filling:
Place peaches in a large bowl and sprinkle with 1/4 cup of the sugar. In another bowl combine flour, egg, vanilla, salt and the remaining 3/4 cup of sugar; fold in sour cream. Stir the sour cream mixture into the peaches and pour the peaches into the crust.

Topping:
In a small bowl combine sugar, flour and cinnamon. Cut in butter until the mixture is crumbly.

Bake:
Bake for 15 minutes at 400° and then reduce heat to 350° and bake for 20 minutes more. Sprinkle with topping and increase oven temperature back to 400° and bake for 15 minutes more.

Yield: 6 – 8 servings.

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Peanut butter pie in a chocolate crumb crust. Need I say more?! This excellent recipe will get you invited to every picnic, Bar-B-Que and social for miles around.

Prepare the crust:
1-1/4 cups chocolate cookie crumbs
1/4 cup sugar
1/4 cup butter

Stir the cookie crumbs and sugar together in a medium bowl. Melt the butter and combine thoroughly with the cookie crumb and sugar mix. Press the mixture evenly across the bottom and up the side of a 9-inch pie plate. Bake at 375° for 10 minutes. Remove from the oven and place on a rack to cool.

Prepare the filling:
1 8-ounce package cream cheese, softened
1 cup creamy peanut butter
1 cup sugar
1 tablespoon butter, softened
1 teaspoon vanilla extract
1 cup heavy cream, whipped
Optional garnish ideas: shaved chocolate, additional cookie crumbs, cocoa powder

In a mixing bowl, beat the cream cheese, peanut butter, sugar, butter and vanilla until smooth. Gently fold in the whipped cream until well combined.

Assemble the pie:
Gently spoon the filling into the prepared crust. Garnish with shaved chocolate, cookie crumbs or dust with cocoa powder.

Yield: 8 – 10 servings.

Lightly cover leftovers (yeah, right!) and store in the refrigerator.

*Magic: this recipe is exclusive to I Love You Recipes. It is from my personal, unpublished collection.

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The fluffy texture and citrus flavor of Orange Delight Pie is refreshing. This easy no-bake dessert recipe will likely find a permanent home in your collection.

2 cups (about 48) vanilla wafers
1/3 cup butter
1 8-ounce package cream cheese
1 14-ounce can sweetened condensed milk
1 6-ounce can frozen orange juice concentrate
1 cup whipping cream
1 teaspoon orange blossom water**
1 small can mandarin oranges (optional garnish)
Mint sprigs (optional garnish)

Make the crust:
Place the vanilla wafers into a heavy plastic bag or your food processor and crush or pulse into crumbs. Melt the butter. Place the crumbs into a bowl and add the melted butter, stir to combine thoroughly. Place the mix into a 9-inch pie pan and press across the bottom and up the side to the rim to form shell. Place in the refrigerator to chill.

Make the filling:
Place the whipping cream in a bowl; whip until light and fluffy. In a separate bowl, beat the cheese until fluffy. Slowly beat the condensed milk into the cream cheese and continue beating until smooth. Add the juice concentrate and orange blossom water to the cream cheese mixture and mix thoroughly. Fold the whipped cream into the cream cheese mixture. Gently incorporate the ingredients to avoid knocking the air out and deflating the filling.

Create the pie:
Pour the filling into the chilled crust and place the pie into the refrigerator. Chill for 2 hours or until set.

Cut in wedges to serve. Garnish with 2 – 3 sections of drained mandarin orange and a mint sprig if you’d like.

Lightly cover and store leftovers in the refrigerator.

Yield: 6 – 8 servings.

*Magic: this recipe is exclusive to I Love You Recipes. It is from my personal, unpublished collection.

**Orange blossom water can be omitted, but it lends a bright flavor to an already delicious recipe. Look for orange blossom water in Middle Eastern and European markets. In a pinch, you can often find it at your local liquor store, though you might experience sticker shock. You can delightfully enhance the flavor of purchased orange juice with just a few drops of orange blossom water. You’ll find that I frequently enhance orange flavored recipes with orange blossom water. It’s Magic!

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Absolutely perfect for a Christmas feast, pears and cranberries team up to create this easy, home cooked dessert recipe.

2-1/2 pounds firm, ripe pears
12 ounces fresh cranberries
1/3 cup sugar
1/2 teaspoon cinnamon
3/4 cups rolled oats
2/3 cup brown sugar, firmly packed
1/2 cup butter
1/2 cup all-purpose unbleached flour
Dash of salt

Preheat oven to 375°.

Peel, core and slice the pears. Rinse and drain the cranberries. In a baking dish, toss the cranberries with the sugar and 1/3 teaspoon

of the cinnamon until nicely blended.

Cut the butter into pieces and combine in a bowl with the oats, brown sugar, butter, flour, 1/4 teaspoon of cinnamon and a dash of salt.
Blend together until the mixture resembles a coarse meal. Sprinkle the oat mixture over the fruit in the baking dish and lightly pat down.

Bake for about 45 minutes, until the pears are tender and the topping has become golden. Cool for about an hour and serve warm.

Try serving your crisp with freshly whipped cream or a scoop of vanilla ice cream.

Yield: 6 – 8 servings.

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