Pina Colada Pie

• 1 pkg. Jell-O vanilla pudding
• 1 1/2 c. sour cream
• 3 Tbsp. rum
• 2 Tbsp. sugar
• 2 Tbsp. milk
• 1 tsp. grated lime rind
• 1 can crushed pineapple, drained
• 1 c. shredded coconut
• 1 baked 9-inch pie shell
• 1 container Cool Whip
• 3 to 4 c. cooked butternut squash, peeled, boiled and mashed
• 2 c. brown sugar, firmly packed
• 4 eggs, beaten
• 1 tsp. nutmeg
• 2 tsp. vanilla
• 3 Tbsp. melted butter
• 1/4 tsp. salt
• 1 c. buttermilk
• 1 tsp. baking powder
• 3/4 c. sugar
• 3 Tbsp. cornstarch
• 3/4 c. water
• 1 Tbsp. butter or margarine
• 2 Tbsp. grated lemon peel
• 1/4 c. lemon juice
• 1/2 c. flaked coconut
• 1 stick butter, melted
• 2 c. cake flour
• 2 eggs (yolks and whites separated)
• 2 1/2 c. whole milk
• 1/4 tsp. salt
• 5 c. Concord grapes
• 1 c. sugar or more to taste
• 1/4 c. flour
• 1/8 tsp. salt
• 1 tsp. grated lemon rind
• 1 tsp. grated orange rind
• 2 pie crusts (9-inch size)
• 4 c. flour
• 2 tsp. salt
• 1 3/4 c. Crisco
• 1 Tbsp. sugar
• 1 Tbsp. vinegar
• 1 egg
• 1/2 c. water

1. Sift the flour, salt and sugar together.
2. Cut in the Crisco shortening with a pastry blender.
3. (I do it the old-fashioned way with my hands.)
4. Beat the egg in a small bowl.
5. Add the vinegar to the beaten egg.
6. Pour the egg and vinegar mixture in the bowl containing the flour and shortening mixture.
7. Add the water, a little at a time, until you get the right consistency.
8. Mix thoroughly.

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Taken from www.cookbooks.com/Recipe-Details.aspx?id=271181 (may not work)