Key Lime Coconut Cream Pie 

Ingredients  

1. 1 package (11.3 ounces) pecan shortbread cookies, crushed (about 2 cups) 
2. 1/3 cup butter, melted 
3. 4 cups heavy whipping cream 
4. 1/4 cup confectioners' sugar 
5. 1 teaspoon coconut extract 
6. 1 package (8 ounces) cream cheese, softened 
7. 1 can (14 ounces) sweetened condensed milk 
8. 1/2 cup Key lime juice 
9. 1/4 cup sweetened shredded coconut, toasted
10. Sliced key limes, optional 

Directions

• In a small bowl, mix crushed cookies and butter. Press onto bottom and up side of a greased 9-in. deep-dish pie plate. In a large bowl, beat cream until it begins to thicken. Add confectioners' sugar and extract; beat until stiff peaks form. In another large bowl, beat cream cheese, condensed milk and lime juice until blended. Fold in 2 cups whipped cream. Spoon into prepared crust. 
• Top with remaining whipped cream; sprinkle with toasted coconut. Refrigerate until serving, at least 4 hours. If desired, garnish with sliced Key limes.

Source: https://www.tasteofhome.com/recipes/key-lime-cream-pie/

Banana Cream Pie

Ingredients 

1. Dough for single-crust pie 
2. 3/4 cup sugar 
3. 1/3 cup all-purpose flour 
4. 1/4 teaspoon salt 
5. 2 cups whole milk 
6. 3 large egg yolks, room temperature, lightly beaten 
7. 2 tablespoons butter 
8. 1 teaspoon vanilla extract 
9. 3 firm medium bananas 
10. Whipped cream

Directions 

• On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes.
• Preheat oven to 425°. Line crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edge is golden brown, 20-25 minutes. 
• Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool on a wire rack. 
• Meanwhile, in a saucepan, combine sugar, flour and salt; stir in milk and mix well. Cook over medium-high heat until mixture is thickened and bubbly. Cook and stir 2 minutes longer. 
• Remove from the heat. Stir a small amount into egg yolks; return all to saucepan. Bring to a gentle boil. Cook and stir 2 minutes; remove from the heat. 
• Add butter and vanilla; cool slightly. 
• Slice bananas into crust; pour filling over top. 
• Cool on wire rack for 1 hour. Store in the refrigerator. 
• If desired, garnish with whipped cream and additional sliced bananas

Source: https://www.tasteofhome.com/recipes/banana-cream-pie/

 Italian Meringue Buttercream

Hot Wheels Race Track Cake!!

Ingredients

• 16 ounces granulated sugar
• 8 ounces water
• ¼ teaspoon salt
• 8 large egg whites
• 24 ounces unsalted butter softened 
• 2 teaspoon vanilla extract

Instructions

• On a stovetop, mix together the water and sugar, cover with a lid and bring to a boil on medium-high heat. 
• Keep the lid on the pot for 3-4 minutes and bring to ensure all the sugar granules are dissolved, otherwise, your sugar can get gritty and crystalize. 
• Remove the lid, insert the candy thermometer carefully and continue cooking on medium-high until the syrup reaches 240° F.
• When the sugar solution is at about 235° F, begin whipping the egg whites on high speed. Add the salt to the egg whites.
• When the egg whites reach soft peaks, pour the sugar solution in a steady stream on to the whipping whites while mixing on low speed.
• Continue whipping the egg/sugar mixture until it reaches stiff peaks. I wrapped an apron around my bowl with an ice pack to help the meringue cool down faster. You can also cool the meringue by scooping it out of the bowl and placing it into the fridge for 15 minutes. 
• Once the meringue is cooled, whip in soft butter and vanilla until the buttercream is light and fluffy and no longer has a butter taste. This can take from 10-15 minutes. If it looks curdled and watery just keep whipping. It will come together I promise. 

Notes

IMPORTANT: Make sure all your ingredients are at room temp and you're using a scale to measure. Substituting ingredients may cause this recipe to fail. (see notes at the bottom of the recipe)
 

Source: https://sugargeekshow.com/wprm_print/20531