Hospitality Pie Recipes

Steps:

• Melt butter or margarine in skillet over low heat.
• Add pecans and coconut stirring constantly to brown. Cool.
• Mix cream cheese and sweetened condensed milk until smooth.
• Fold in non dairy whipped topping.
• Pour evenly into crust.
• Sprinkle with coconut and pecan mixture.
• Drizzle with the caramel and chocolate toppings.
• Cover and freeze until frozen hard.
• Remove from freezer 10 -15 min before serving.

Steps:

• In medium sauce pan, toast coconut,and pecans in butter. remove from heat and cool.
• Mix cream cheese, sweetened condensed milk, and cool whip.(mix well)
• Divide coconut, and pecan mixture.
• Mix 1/2 the coconut, and pecan mixture with cream cheese and sweetened condensed milk.(mix well)
• Divide the mixture between the two pie crust. Spread the remaining coconut, and pecans on top of pies.
• Pour caramel over coconut, and pecans.(cover and store in freezer over night) can be stored in freezer 3 to 4 weeks.

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Spread pie crust pastries onto a flat surface and cut rounds from the dough using a 5-inch round cutter. Spoon 1 tablespoon blueberries into the center of each round; sprinkle 1/4 teaspoon sugar over each portion of blueberries. Dust blueberries with cinnamon.
• Fold dough over the filling and seal edges by pressing with a fork. Arrange pies onto a baking sheet. Brush tops of hand pies with beaten egg. Sprinkle turbinado sugar over the pies.
• Bake in preheated oven until browned, 18 to 20 minutes.