Island Pie Recipes

Steps:

• Measure flour and salt into medium bowl. Cut in the butter with a pastry cutter or your fingers until it is the size of peas. Cut in the lard in the same way. Add water and mix until the dough begins to hold together. Divide dough into 2 balls, 1 just slightly larger than the other. Flatten each into a disc, about 5-inches in diameter and about 1-inch thick. Wrap in plastic wrap and chill. Pull dough from refrigerator 15 minutes before assembling pie.
• Roll the slightly larger disc into a circle measuring about 12 inches in diameter and line a 9-inch pie plate with this dough. Set aside. Roll the second disc into a 9 by 13-inch rectangle. Cut into strips for lattice. Set aside. Make pie filling.
• Preheat oven to 400 degrees F.
• Pull berries from the freezer and let thaw for 15 minutes. In a small bowl combine the sugars, tapioca, cornstarch, salt, and nutmeg. Pour the sugar mixture and the lemon juice over the berries. Stir to coat evenly. Pour the mixture in to the prepared dough lined pie pan, mounding the berries slightly in the middle. Assemble the lattice on top of the pie. Roll the bottom crust up over the lattice edges and crimp as desired. Brush the lattice with a thin coating of milk. Bake for 10 minutes. Lower the oven temperature to 350 degrees F, and continue to bake for approximately 50 minutes, or until the middle of the pie is bubbling. During this cooking time, brush the lattice with milk and sprinkle with granulated sugar. If the edges start to brown too much, cover loosely with foil or a tart ring turned upside down. Remove the pie from the oven and cool on rack. Let the pie cool for 3 to 4 hours to let the filling set up. Serve warm or at room temperature with vanilla bean ice cream if desired.

Steps:

• Combine pineapple and mandarin oranges.
• Add dry pudding and lemon juice.
• Fold in Cool Whip.
• Add mixture to crust.
• Chill and serve.

Steps:

• Preheat oven to 350 degrees. Butter two 4-inch muffin top pans. Line each muffin cup in the pan with a parchment paper round, butter parchment, and set aside.
• Cream together butter and sugar in the bowl of an electric mixer fitted with the paddle attachment until combined, 2 to 3 minutes. Add salt, eggs, and vanilla, and beat just until combined.
• In a small bowl, mix together baking soda and buttermilk. Add flour to mixer, alternating with buttermilk mixture, beginning and ending with flour.
• In a medium bowl, whisk together cocoa powder and boiling water until smooth. Add to batter and beat until combined.
• Fill each muffin cup with a heaping 1/4 cup batter. Transfer muffin pans to oven and bake 9 minutes, rotate pans, and continue baking 9 minutes more. Let cool slightly before transferring muffin tops to a wire rack. Let cool completely; remove parchment paper. Repeat process with remaining batter.
• Place a heaping 1/4 cup filling on the bottom side of half of the muffin tops. Top with remaining muffin tops, bottom side down, to form whoopie pies.

Steps:

• Crush vanilla wafers and mix with melted butter. Pat in bottom of 9 X 13 pan and top with bananas that have been dredged in lemon juice.
• Mix cream cheese with confectioner's sugar and vanilla until smooth and fluffy. Spread a little over ½ of mixture over bananas. Top with crushed pineapple.
• Mix the remaining cream cheese mixture with an 8 oz tube of cool whip. Spread a generous amount of mixture over pineapples.
• Top with strawberries and blueberries. Mix more cool whip and toasted nuts in what you have left of the cream cheese mix and top the pie off with this.
• Want to make it extra pretty? Garnish it with more Strawberries and Blueberries. Keep this one chilled until you are ready to serve it. Enjoy!

Steps:

• Preheat an oven to 300 degrees F. Using a hand or electric mixer, beat the sugar, corn meal, flour, eggs and salt together. Using a spatula, gently fold in the pecans, pineapple and coconut. Stir in the melted butter and mix well. Bake an unbaked pie shell for approximately 50 to 60 minutes in the oven. Cover the crust edge with strips of aluminum foils to keep the edges from browning too fast. Cook 15 to 30 more minutes, or until the pie is set. Meanwhile, toast the coconut flakes in a pan under low heat until it becomes fragrant. Sprinkled on toasted coconut on top of the pie.