Mom’s Best Pies- Pineapple Coconut Pie, Sweet Potato Pie, and Pecan Pie

My mom’s sweet love of sweets is well known in the family. We always had homemade cakes and pies in the house when I was growing up. She’s most known for her cakes, and I have already shared her best cake recipes, like her German Chocolate Cake, 14 Karat Cake, and Five Flavor Pound Cake.

We also had a lot of pies in the house, though Mom has never been into making homemade pie crust. In this hub, I’m sharing my top three most favorite of Mom’s pies.

Pie recipes in this hub:

Pineapple Coconut Pie

Sweet Potato Pie

Pineapple Coconut Pie

1 stick butter

4 eggs

1 can, 7-oz Angel Flake Coconut; Mom prefers the frozen flaked coconut

2 cups sugar

1 small can crushed pineapple

1- Melt butter and mix in sugar until smooth. 

2- Beat eggs and add to mixture. 

3- Add coconut and pineapple. 

4- Pour evenly into 2 unbaked pastry shells. 

5- Bake at 325º about 60 minutes, until golden brown. 

All my aunts are great cooks, but Mom’s Sweet Potato pies are the best in the family in my opinion.  She doesn’t use a recipe, an annoying trait of many great cooks.  I had her look through some of her recipe books.  She found this recipe and thought it was close, but she emphasized she sweetens her potato batter to taste.  Actually the secret seems to be to sweeten to the point that you think you just crossed the line of too sweet.  After they are baked, they should be just right. 

4 medium sweet potatoes, about 3 ½ to 4 c

2 eggs

1 c sugar

1 tsp vanilla

Pinch of salt

1 tsp cinnamon

1 stick butter

½ c evaporated milk

2 shallow (not deep dish) unbaked pie crusts

1.  Peel the sweet potatoes and cut in chunks.  Boil in water until tender. 

2.  Use an electric mixer to beat potatoes until smooth. 

3.  Add other ingredients.  Beat until creamy.

4.  Bake for about 40 minutes at 350º, until crust is brown and middle of pie is set. 

Mom cautions the cook time on sweet potato pies is tricky.  The bottom is often doughy, so maybe not a bad idea to precook the crust for 10-15 minutes. 

In the South, we have Pee-can pies, not pee-con. 

3 eggs

1 c packed light brown sugar

1 c granulated sugar

3 T flour

1 tsp vanilla

¾ c milk

1 stick melted butter

1 c chopped pecans

2 shallow (not deep dish) unbaked pie crusts

1.  Use mixer to cream together butter and sugar. 

2.  Add in flour. 

3.  Beat eggs together in a separate bowl, then and add to butter-sugar mixture. 

4.  Add milk, nuts and vanilla flavoring.  Mix to combine. 

5.  Pour evenly into 2 unbaked shallow pie shells. 

6.  Bake pies at 350º for 30 minutes or until set. 

MOM’S CAKES:

Mom’s Best Layer Cakes- Japanese Fruit Cake

Mom’s Best Layer Cakes- Peter Paul Cake

Mom’s Best Layer Cakes- 7-Up Layer Cake

Mom’s Best Layer Cakes- 14 Karat Cake

Mom’s Best Pound Cakes

Cake Frosting Recipes

DESSERT RECIPES

My Favorite Weight Watchers Recipes- Weight Watchers Desserts

Mom’s Best Pies- Pineapple Coconut Pie, Sweet Potato Pie, and Pecan Pie

Mom’s Cold Desserts- Chocolate Marshmallow Pie, Jell-O 1-2-3 Salad, and Cool Whip Velvet Salad

Layered Desserts- Staples of Church Socials!

Mom’s Bar Cookies- 7-Layer Cookies and Chinese Chews

Easy and Quick Recipes for Homemade Desserts

Thanks for your support!

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