Easy (after-)dinner recipes: It's Friday, reward yourself with pie

Easy (after-)dinner recipes: It's Friday, reward yourself with pie
It's a classic.
Recipe: Heilman's Key lime pie
(Michael Robinson Chavez / Los Angeles Times)

It's Friday. You've made it. Reward yourself with pie! From Key lime to strawberry or coconut, each of these treats comes together in about an hour or less.

Key lime pie: This is the recipe for Key lime pie purists, the filling containing nothing more than egg yolks, condensed milk, Key lime juice and zest. Top it with meringue or whipped cream, whichever you prefer.


Strawberry pie: Sometimes the best fruit pies are the ones in which the fruit isn't cooked at all; it's just piled high in a pie shell and coated with a beautiful glaze. Strawberries are a perfect example. Toss the strawberries in a glaze combining fresh orange juice and rum steeped with a little mint as it cooks. Use cornstarch to thicken, adding enough to the glaze to give the berries a nice sheen without making them gummy. Chill the pie for a few hours to allow the glaze to set up, then serve.

Coconut macaroon pie: Saddlebag Lake Resort Owner Carmen Earnst was happy to share the recipe with us, noting that "the coconut pie we make at Saddlebag Resort is a favorite of our family. It is from the first edition of the 'Farm Journal's Complete Pie Cookbook' published in 1965." You can find the recipe below.


Total time: About 1 hour, plus cooling time | Serves 8

Note: Adapted from Saddlebag Lake Resort, which adapted it from the "Farm Journal's Complete Pie Cookbook."

2 eggs, slightly beaten
1/2 cup water
1 1/2 cups sugar
1/4 cup flour
1/4 teaspoon salt
1/2 cup (1 stick) butter, melted
1 1/3 cups sweetened flaked coconut, plus extra for sprinkling over the top of the pie if desired
Unbaked 9-inch pie shell

1. Heat the oven to 325 degrees.

2. In a large bowl, whisk together the eggs, water, sugar, flour, salt and butter. Fold in the coconut. Pour the filling into the unbaked pie shell and top with a little extra coconut if desired to brown as the pie bakes.

3. Place the pie in the oven and bake until lightly golden and the custard is set (it will jiggle only slightly when tapped), 45 to 55 minutes, rotating halfway through baking. If the pie colors too quickly before it is set, loosely tent with foil.

4. Remove and cool before serving.

Each serving: 456 calories; 4 grams protein; 59 grams carbohydrates; 1 gram fiber; 24 grams fat; 14 grams saturated fat; 77 mg cholesterol; 45 grams sugar; 221 mg sodium

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