Tag: Cream Pies

Daily Thoughts · Desserts

Packin & Puddin

Chocolate Castles2 Comments
Coconut Cream Pie
Coconut Cream Pie

I know, I know, I kept saying that I was going to post soups everyday. Then yesterday I posted Preacher Cake instead of soup, BUT, because I felt so guilty about not following through with my plan, today I am posting a soup and a dessert. Since we are in the middle of packing and like Abraham, we don’t have a clue where we are ending up, but that does have a ring of excitement to it! After 3 years of living in California where it feels like you are on a continual vacation, we are going to go travel a couple of months visiting family and friends. We hope that after we stay with them a few nights, we can still call them family and friends. Since we are headed to the East Coast, our goal is to eat at Paula Deen’s restaurant and her brother’s place,Bubba’s. That will be a thrill for us both. But before we head out, we are trying to use u everything in our cabinets. Last night a friend of ours, Lorrie, came over to eat dinner with us as her husband was out of town. Randy wanted chile so she brought cornbread. About 4:30 I decided that what we needed was a coconut cream pie. I panicked. There was no whipping cream in my house. That is almost like not having toilet paper. That just is never suppose to be. You can’t have coconut cream pie without whipped cream, but neither of us wanted to go to the store. Since making meringue has always caused a panic attack, I tried to figure out what else I could do, but there was no choice, I had to make meringue. I had a little pep talk with myself and told myself that if it didn’t turn out, I would just dish up the pudding into glasses and tell Randy and Lorrie we were having coconut cream trifle with shortbread cookies crumbled up between the layers.

I got out 4 eggs and separated them. Since I had 3 egg whites already in the fridge, I got those out also. Working with 7 egg whites, surely I could make it work this time. I Goggled “how to make meringue” and read step by step how to have it come out successfully. It worked. I couldn’t sleep last night. I kept going to the fridge and opening up the door just to look at it. It turned out so pretty, I didn’t want to cut it. But we did and my goodness, it was so good. Here is the recipe

Coconut Cream Pie

3 cups milk

1 cup sugar

4 egg yolks

1/3 cup plus 2 tables all purpose flour

1/2 teas salt

1 teas vanilla

1 cup shredded coconut

2 tables butter

Whisk all ingredients except vanilla, butter and coconut,  together in a saucepan and cook over medium heat until thick . When pudding is thick, remove from heat and add vanilla, butter and coconut. Stir until butter is melted and it is mixed well. Pour into a baked pie shell (it doesn’t have to cool before pouring pudding in) and cover with meringue. Be sure that the meringue covers all the hot pudding mixture, right up to the edge. Bake at 325 for 25-30 minutes or until golden brown. I sprinkled more coconut over the top before baking. Cool completely before cutting.

Meringue

4-5 egg whites at room temp

2/3 cup sugar

1 teas vanilla

Beat egg whites until they begin to thicken. Adding the sugar gradually, continuing to beat while adding, to be sure sugar is completely dissolved. Beat in vanilla and beat until peaks form and hold their shape. Spoon over hot pudding mixture. (The instructions said to even make the meringue before you make the pudding because it will do better the hotter the filling is when you spoon it on). It did work so much better doing that.

 

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Pretzel Crust Butterscotch Pie

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I found this on a food blog called Seededatthetable.com and had to make it. I love butterscotch pie and combining it with the pretzel crust and fresh whipped cream is so awesome. Will take a picture when I finish.
 
For the Crust:
  • 3/4 cup pretzel crumbs
  • 3/4 cup graham cracker crumbs
  • 2 Tablespoons granulated sugar
  • 6 Tablespoons unsalted butter, melted
For the Filling:
  • 3/4 cup packed dark brown sugar
  • 1/4 cup cornstarch
  • Pinch of salt
  • 3 large egg yolks
  • 2 cups whole milk
  • 2 Tablespoons cold butter, diced
  • 2 teaspoons pure vanilla extract
For the Topping:
  • 1 cup cold heavy cream
  • 3 Tablespoons powdered sugar
  • 1 teaspoon pure vanilla extract

Preheat oven to 350. In medium bowl, toss together the pretzel crumbs and graham cracker crumbs with the sugar. Stir in the melted butter until evenly moist. Transfer to a 9″ pie pan and press to line the bottom and sides evenly..Bake 8-10 minutes. Remove from oven and allow to cool on wire rack.

Filling:

Whisk together the brown sugar, cornstarch and salt in a medium bowl. Add the egg yolks and 1/2 cup of the milk. Whisk until blended.

In a large saucepan, bring the rest of the 1 1/2 cups milk just to a boil over medium heat. Immediately remove from the heat and pour the hot milk into the egg mixture in  a very thin stream, whisking constantly to avoid scrambling the eggs. Scrape the mixture back into the saucepan and heat over medium heat, stirring constantly, until it returns to a boil and the mixture thickens, about 5 minutes.

Remove from the heat and add the butter and the vanilla, then whisk until the filling is smooth.

Pour the filling into the cooled pie crust. Using the back of a wooden spoon, smooth the filling out evenly. Place plastic wrap  flush to the surface of the pie filling in order to avoid a film developing on top. Refrigerate for at least 2 -4 hours to ensure it is set and cold.

Whipping topping:*See note below

When ready to serve the pie, make the whipped cream topping. Beat the whipping cream in a large bowl with electric mixer until soft peaks form. Add the powdered sugar and vanilla, then continue to beat until peaks or thickened. Spread over top of pie.

Cut into slices and serve.

*Note

I actually do not add vanilla to whipped cream anymore, I think you taste the filling a little more with just adding the powdered sugar.

Also, if you want to mix up the whipping cream a few hours before serving, beat it well and then cover it with Press N Seal, tightly and it will stay whipped, without watering, for about 4-5 hours. Then spread over pie just before serving.

Thank you Seededatthetable.com for this delicious recipe…

Desserts · Fruit

Lemon Creme Pie

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Last evening I was looking through Face Book and found this recipe that someone had shared. It sounds so good that I am headed to the store as soon as I post this to get the necessary ingredients to make it this afternoon. My sister-in-law called this morning to ask me if I had made it yet as she had seen that I had shared it on FB. She told me that she had eaten a lemon cream pie and it is delicious. It’s not tart like lemon meringue. So for those of you who are not on FB, I thought this was worth posting. Update! I came right home and made it. It is delicious and so creamy. I did change the recipe a little bit. Instead of the 1 cup of milk, I used 2 cups and then only used 1/2 cup sour cream. I just thought that the 1 cup didn’t sound like enough milk. But if any of you try it with the 1 cup, please let me know how you like it.

Lemon Crèam Filling

1 cup sugar

3 1/2 tables cornstarch

1 tables grated lemon zest

1/4 cup lemon juice

3 egg yolks, beaten

1 cup whole milk

1/4 cup frozen butter

1 cup sour cream

Combine sugar, cornstarch, lemon zest, lemon juice, egg yolks and milk in a sauce pan. Cook over medium heat until thick. Stir in the frozen butter and cool to room temp. Stir in the 1 cup of sour cream and pour into a cooked pie crust. Top with whipping cream and white chocolate curls.