Recipe(tried): Galbraith Creek Chicken Pot Pie, May's Mama Coconut Cream Pie

Hi Everyone,

Have you ever started to cook something and realized, "oh-oh, I'm missing something"? For me it was the pie plate...I needed the pie plate for the chicken pot pie. So back down the mountain I zoomed to go to the local dollar store to get a disposable pie plate. I also found three of those disposable aluminum square baking pans to make the squash casserole in. You see, I had decided to make the squash casserole when I saw the most gorgeous yellow crookneck squashes for 45 cents a pound at Darnell's Farm as I was going to the store. Oh, I get sidetracked easily!

Here's the recipe for the chicken pot pie:

Galbraith Creek Chicken Pot Pie
serves 6

1 Pillsbury Pie Crust Box (the red one)
2 boneless, skinless chicken breasts
1/2 onion, chopped
1 t. Montreal Chicken Seasoning
1 t. onion powder
1 t. garlic powder
2 T. veg. oil
4 oz. sour cream
1 can Veg-All vegetables, drained
1 can cream of chicken soup

Season chicken with seasonings, cut into small pieces and saute in oil with onion. Mix soup, sour cream and veggies together in a large bowl. When chicken is nicely browned, add to the mixture. Mold one of the pie crusts onto bottom of pie plate. Pour in chicken mixture and top with the other pie crust. Crimp and seal. Cut three slits on top to vent. Bake at 400 for 45 minutes.

Anyway, that afternoon the owners of the cabin, May and Winfred, came by and invited us up to enjoy some Coconut Cream Pie and coffee and enjoy the view from atop their new mountain retreat.

The view, of course, was magnificent, you could see from their porch, the tops of all the glorious mountain trees still shimmering with their coats of amber, crimson, jade and mohagony. Clear across, you could see yonder all the way to an emerald field where the performance of "Unto These Mountains" is played. One was dumbstruck at the sheer beauty and peacefulness. I saw little chipmunks scampering around, big, fat happy squirrels too! May told me that those squirrels had hidden sunflower seeds the year before, apparently forgotten them and she had big, splashy sunflowers for summer!! Everywhere there was the splash of Pink Scheffields, a pink sort of daisy-like flower. There were Trumpet flowers and roses too.

The Coconut Cream Pie was absolutely dreamy, so good that I asked for the recipe. She told me it was made from scratch and that it was an old southern family recipe. My DH who is just a chocolate fanatic surprised me by declaring it very good. This is another of those desserts that I plan on serving for Thanksgiving too!!

Here is the recipe for you to try out also, you won't be let down!

May's Mama Coconut Cream Pie
serves 8

1/3 c. flour
2/3 c. sugar
1/4 t. salt
2 c. milk (scalded)
3 slightly beaten egg yolks
2 T. butter
1/2 t. vanilla
1 c. moist shredded coconut
1 9 inch baked pie shell

Mix flour, sugar and salt. Gradually add milk, cook in double boiler until thickened stirring constantly. Add a small amount of hot mixture to egg yolks, stir, then add this into remaining hot mixture. Cook for 2 minutes, cool. Add butter and vanilla and stir to blend, add coconut and blend well. Pour into bakead pie shell and spread with merengue. Bake at 350 about 10 minutes to brown.

Meringue
1/4 t. salt
1/2 t. vanilla
3 egg whites
6 T. sugar
Add salt and vanilla to egg whites, beat to a stiff foam, add sugar a tablespoon at a time and continue to beat until peaks form.