Recipe Box: BeautyFrosting’s Moonshine Pie

BeautyFrosting's Moonshine Pie

So why a Moonshine Pie? Because I come from a long line of moonshiners.

Yes, I’m totally serious. My dad was a moonshine runner as a kid and, well, our family is still alive and well in the moonshine world.

I find it to be the perfect compliment to the pecans, chocolate chips and coconut in this delicious dessert.

Having said that, I have only baked this pie twice. So why am I sharing it without extensive kitchen testing, you ask?
Because it is melt-in-your-mouth AMAZING.

I’ve had multiple people tell me it’s the best pie they’ve ever had.

A slice of moonshiner's heaven...

When people get passionate about pie like that, you don’t ignore them.
Rather, you share the recipe with the rest of the world.

So, here you go!
This has become the annual Thanksgiving pie I bake.

For the crust, I always use the recipe for my Buttermilk Maple Crust but you can also use a recipe you love or a prepared pie shell. Also, feel free to serve with a vanilla bean whipped cream. Delicious!

Bake, share and enjoy!

1/2 c Butter (1 stick)

1/2 c Brown Sugar

1/2 c Granulated Sugar

1 tsp Vanilla

2 Tbsp All-Purpose Flour

3 Extra Large Eggs

1/2 c Evaporated Milk

1/4 c Moonshine (if unavailable, Bourbon will do just fine)

1/2 c Dark Corn Syrup

1 c Pecan Halves or Pieces

1/2 c Chocolate Chips

1/2 c Shredded & Sweetened Coconut

Preheat oven to 400 degrees.

In a large bowl, cream your butter, sugars and vanilla. Mix thoroughly. Beat in eggs, 1 at a time. Stir in your corn syrup, evaporated milk and moonshine. Add pecans, coconut and chocolate chips. Mix well. Bake for 10 minutes. Then reduce heat to 325 degrees and bake about 40 minutes or until pie is firm. It may jiggle slightly but it shouldn’t be runny.

Let cool and serve with vanilla bean-moonshine whipped cream if desired.

Moonshine Pie: the medley



BF Asks: What’s your all-time favorite pie? 

Recipe Box Friday: BeautyFrosting’s Avocado Pie

This is for Caitlin. And Hope. And everyone else who looooooooves my Avocado pie.

BeautyFrosting's Avocado "Lizard" Pie

I know it sounds weird, I do. But oooooooooooooh is it tasty!!!!
You can also call it froggie pie or lizard pie or ALIEN pie. The kids end up loving it simply because it is a total avocado green color.

And the adults love it because it’s delightfully different and utterly delicious!

Perfect for a fiesta, BBQ, beach party, taco night or any night, this pie is sure to please!

And it’s perfect for a dinner party with new friends because it’s an instant conversation starter.


Avocado Pie with Tequila Whipped Cream & Toasted Coconut

Avocado “Lizard” Pie with Coconut Graham Cracker Crust, Tequila Whipped Cream & Toasted Coconut

(Takes about 45 minutes to prepare and needs to be chilled for at least 3 hours)
1 1/2 c Graham Cracker Crumbs
1 Tbsp Brown Sugar
1 Tbsp Granulated Sugar
1/3 c Melted Butter
1/2 c Flaked, Sweetened Coconut
2 Medium Avocados
1 14-ounce can sweetened, condensed milk
5 Tbsp Fresh Key Lime Juice
1 8-ounce package Cream Cheese (softened to room temperature)
Dash of salt
Tequila Whipped Cream:
1 c Heavy Whipping Cream
1 tsp Vanilla Extract
4 Tbsp Confectioners Sugar
2 Tbsp Tequila
Toasted Coconut Topping
1 c Coconut
Preheat oven to 350.
Put graham crackers in a ziploc bag. Grab a hammer (I knew that was good for something!). On a chopping board, hammer away at the crackers until you’ve got your crumbs.
Mix graham cracker crumbs and sugars. Brush a glass Pyrex pie dish with some of the butter. Be sure to coat the sides and bottom.
Add rest of butter to crumb & sugar mixture. Add coconut. Mix well.
Press mixture into butter-coated pie pan.
Bake for 8-10 minutes at 350.
Make the filling while crust cools.
Cut avocados into halves. Scoop out the insides and toss in blender. Add condensed milk and lim juice. Blend well. Add cream cheese and salt. Mix until smooth and green.
Pour the filling into prepared crust.
Cover with plastic wrap and chill in fridge (preferably for at least 3 hours).
Prepare whipped cream.
In a large bowl, whip cream until heavy and stiff peaks are about to for. Beat in vanilla and sugar. Add tequila. More sugar can be added as desired. Be careful not to overbeat as you don’t want lumps.
For toasted coconut, place coconut on foil. Make a little dish of the foil by folding up edges. Bake at 350 on top rack for 5 minutes or until coconut is toasted.
*If you’re short on time, you can cool crust and pie in freezer for 30-45 minutes to cool quickly.

The Crust Makings

The crust ready to bake!

The "Froggie" filling part

Fresh Tequila Whipped Cream

Avocado Pie: A slice of summer heaven



Thirsty Thursday: Pina Colada

Do you like pina coladas? And getting caught in the rain?

Well, I’m not a big fan of rain but I looooove a good summertime pina colada.

So, today I’m sharing my favorite recipe from Paula Deen with you.


Thirsty Thursday: Pina Colada

Pina Colada

(Courtesy of Paula Deen)

Servings: 4 servings
Prep Time: 5 min
Difficulty: Easy

1/2 cup rum
1/4 cup coconut milk
1/4 cup pineapple chunks
1/2 cup coconut cream
ice, enough to fill half the blender
slices of pineapple, optional for garnish
maraschino cherry, optional for garnish


 Mix ingredients in a blender and serve.

Optional: Garnish with a slice of pineapple or maraschino cherry.