I have been absent from this blog (but not from the kitchen) for a few months. There have been many recipes that haven’t made it from the kitchen to the computer – other priorities beckoned. I just returned from St. Croix and enjoyed many delicious fresh coconut dishes. The one thing I was craving was coconut cream pie – but there was none to be found on the island (I checked) Here’s a great recipe I created today that is short on prep time and big on taste.
1 ready to bake rolled pie crust, brought to room temperature
1 1/4 cups sweetened flaked coconut
2 eggs, beaten
3/4 cup granulated sugar
1/2 cup all-purpose flour
3 cups half and half
1/4 teaspoon salt
1 teaspoon good quality vanilla bean paste or extract
2 tablespoons dark rum
1 cup tru whip or cool whip, thawed
Preheat oven to 400 degrees F. Carefully roll out pie crust onto 9 inch pie plate, using pie weights to help keep shape. Bake 8-10 minutes, until lightly browned. Let cool.
Decrease oven temperature to 230 degrees F.
Spread the coconut out evenly on a baking sheet and bake it, stirring occasionally, until golden brown, about 5 -10 minutes.
In a medium saucepan, combine the half-and-half, eggs, sugar, flour and salt and mix well. Bring to a boil over low heat, stirring constantly. Add rum and continue stirring consistently for 1 minite more. Remove the pan from the heat, and stir in 3/4 cup of the toasted coconut and the vanilla extract.
Pour the filling into the pie shell and chill until firm, about 3-4 hours.
top with whipped topping and with the remaining coconut. Store leftovers lightly covered in the refrigerator.
Today we bought some amazing blackberries from the local roadside stand. The owner told us that his wife had just picked them this morning. We dug in as soon as we got home, eating them fresh right out of the box, and they were amazingly sweet and delicious. I wanted to bake something with them, so I dug out some of my old fruit pie recipes and modified one to use with the easy store bought refrigerated pie crusts. This pie is really delicious, flavorful and fresh tasting. It is not too sweet and not mushy or overcooked – the short baking time brings out the taste of the fruit while still keeping the fruit firm. The best way to top this is with a big dollop of homemade whipped cream with a sprinke of nutmeg over it. This pie is super easy to make and so worth it!
3 cups fresh peaches, peeled, pitted and sliced
2 cups fresh blackberries, washed and patted dry with a paper towel
3 tablespoons cornstarch
3/4 cup granulated sugar
1 box Pillsbury all ready pie crusts
2 tablespoons butter, melted
2 teaspoons cinnamon sugar
1/2 teaspoon ground nutmeg
fresh whipped cream, optional
Preheat oven to 450 degrees F. Mix the fruit, cornstarch and sugar in a large bowl. Press one of the pie crusts into the bottom of a 9 inch pie pan. Pour the fruit mixture into the pie crust. Cover with the remaining pie crust and seal. Cut slits in the top of the crust to vent. Brush the top crust with the melted butter, then sprinkle the cinnamon sugar and nutmeg over the top. Bake in 450 degree oven for 12 minutes, then reduce heat to 350 degrees and bake another 25 to 30 minutes, until juices are bubbling and crust is browned. Let cool 30 minutes, then serve with whipped cream.