Granny's Coconut Cream Pie....

*This recipe makes 2 pies. :)

1 c. granulated sugar

6 Tbsp. cornstarch or a.p. flour

1 tsp. salt

5 c. whole milk

6 eggs, seperated (yolks for filling)

2 Tbsp. butter

2 tsp. vanilla

1 c. coconut

Combine sugar, flour and salt in saucepan. Add milk and egg yolks. Cook and let thicken. Remove from heat, add vanilla, butter and cocnut and stir. Pour into baked pie crust. In cold metal bowl with cold mixer whisk attachment or hand mixer beaters, beat egg whites until stiff. ( I add a little cream of tartar to whites) Add 2 Tbsp. sugar and beat again to blend. Pour over pie filling and sprinkle with coconut. Lightly brown in 400 degree oven.

(My Granny & my Mamaw both made an EXCELLENT coconut cream pie and their recipes were so similar that I combined them to make this one. It's a little more like Granny's than Mamaw's so I call it Granny's. Trust me, Mamaw would not mind. She loved Granny's cooking.... :)

Southern Pecan Pie

*can also make this with hickory nuts or black walnuts.

1 c. sugar

1 TBSP. flour

3 eggs

1 c. light corn syrup

1 tsp. vanilla

dash of salt

3 TBSP> butter, melted

1 c. pecan halves

1 pie crust, unbaked

Combine the sugar and flour; add the eggs to the sugar mixture and beat well. Add the corn syrup, vanilla and salt, mixing well. Pour in the melted butter and blend.

Arrange the nuts in the pie crust, pour the mixture over them and bake 10 minutes in a 450 oven. and 35 minutes in a 350 degree oven. Pie should be firm and not move when shaken. Serves 6-8.