PIE SLICE BOXES RECIPES

Steps:

• In a large bowl, combine flour and salt; cut in shortening until crumbly. Gradually add water, tossing with a fork until dough holds together when pressed. Divide dough in half. Shape each into a disk; wrap and refrigerate 1 hour or overnight. , Drain cherries, reserving 1/4 cup juice. In a large bowl, combine sugar, tapioca, extract, salt, food coloring if desired and reserved juice. Gently stir in the cherries; let stand for 15 minutes. Preheat oven to 375°. , On a lightly floured surface, roll 1 half of dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim to 1/2 in. beyond rim of plate. Add filling. Dot with butter., Roll remaining dough to a 1/8-in.-thick circle; cut into 1-in.-wide strips. Arrange over filling in a lattice pattern. Trim and seal strips to edge of bottom crust; flute edge. Bake until crust is golden brown and filling is bubbly, 55-60 minutes. Cool on a wire rack.

Steps:

• Combine the pudding mix and coconut milk in a large bowl and whisk until pale and smooth, about 2 minutes.
• Fold in 1 cup whipped topping until you see a marble effect, about 30 seconds.
• Pour into the crust, then smooth over with a spatula and refrigerate until set, about 3 hours.
• Top with the remaining 2 cups whipped topping and the coconut chips. Slice and serve.