Coconut Cream Pie

What is your favorite pie?

Pumpkin, Pecan, Apple, Peach……..?

If you asked me that question I think it would have to be Coconut Cream Pie.

I am just NUTS over CocoNUT Cream Pie.

While I was attending college, there was this truck stop down by the interstate that made the most fabulous pies. My college friends and I would get a car load of girls together and drive, whose ever car had gas in it, to the truck stop just to get a slice of pie. Their pies were homemade by some pie angel in the kitchen who knew just how to make a meringue stand up, sweet and perfect on top of all those glorious pies. The selection of pies would tempt you to try every one. I think during the four years I was at college I finally managed to try each one, at least once, or twice…or three or more times. : )

Over the years, I have made several different recipes of a Coconut Cream Pie. I am always looking for “THE ONE” recipe that taste like the pies me and my college friends, sampled, drooled and laughed over. I am not sure how we ate that much pie and still fit in our jeans. But, we did! Those were good times!

In a cookbook, I just happen to buy at a flea market, (one of my favorite places to buy cookbooks) I found a recipe for Coconut Cream Pie. It was pretty basic, had all the ingredients that you would have in your kitchen and the recipe was mentioned as being delicious in the forward of the cookbook. The cookbook was a fundraiser that moms at a church submitted as their favorite recipe. Who can pass up a recipe that said it was a delicious pie….and a coconut one at that.

NOT ME!

So………….I have made it 4 or 5 times now in the last couple of weeks.

Don’t fall in a faint….I did not eat that many pies. I made them for my family, friends and for super bowl.

My dad, who knows his pie, (he should as he is 96 and has eaten millions of pies, well close to a million hehe) said it was the best Coconut Cream Pie he has eaten.

Well, let’s just say , I am no longer looking for a Coconut Cream Pie recipe.

I have found “THE ONE” that taste like  the pies that I remember eating and loving so much!

I hope you love it as much!

Here is what you need.

You will need half and half or whole milk, corn starch, flour, sugar, salt, vanilla, (I used real vanilla paste) eggs, graham cracker crust or a regular pie crust pre-baked and of course coconut.

In a medium sauce pan add in the sugar.

Now, add in the flour.

Next the corn starch.

Now, the salt.

Whisk the dry ingredients together.

Now pour in the half and half.

Whisk until smooth. Now turn on the heat to medium and continue stirring until the filling gets thick.

Separate your eggs. Save  your egg whites for your meringue.

In a bowl put the egg yolks. Mix with a smooth to make smooth.

When the custard gets thick, add a couple of tablespoons of the custard to the eggs yolks and mix in. This is tempering the eggs which brings the temperature up so when you add the eggs they do not cook immediately into scrambled eggs in your custard.

After tempering your egg yolks, add them to the custard. Whisk the egg yolks in as you add them.

Continue cooking for 4 to 5 minutes or until the custard becomes very thick and bubbles. Be sure and still the whole time.

Take the custard off the heat and add in the coconut.

Now add in the vanilla. I used real vanilla paste, because I love the flavor and the specks of vanilla bean in the custard.

Pour the filling into a 9 inch graham cracker crust or a pre-baked regular crust.

Using the left over egg whites, make a meringue. I will post the one I made that did not weep later this week.

Bake the pie in a 325 degree oven for 15 to 20 minutes or until the meringue gets all toasty and pretty.

Now, all you have to do is wait for the pie to cool before you can cut you a big slice.

If you like pie, as much as I do, I hope  you give this pie a try!

Becky

Coconut Cream Pie

Adapted from Old Church Cookbook

Ingredients:

1 cup sugar

3 tablespoons flour

1/4 teaspoon salt

3 tablespoons cornstarch

2 cups half and half or whole milk

2 egg yolks

1 teaspoon vanilla

1 1/3 cup shredded coconut

Graham Cracker Crust or a Baked Pie Crust

Meringue or Cool Whip for the top of the pie.

Directions:

In a medium sauce pan, whisk together the sugar, flour, salt and cornstarch. Add in the half and half and whisk until smooth. Cook over medium heat, stirring continuously until the custard is very thick. In a separate bowl beat the egg yolks. Add a  couple of tablespoons of the cook custard to the egg yolk  and stir. This will temper the egg yolks and bring the temperature up before you add the yolks to the hot custard. Quickly add the tempered yolks to the custard and whisk in. Continue to cook the custard until bubbles and the custard is very thick. Remove from heat and add in the vanilla and coconut. Stir in. Pour the custard into a graham cracker crust or a cooled pie crust and top with a meringue or cool whip.

Does this make you want a piece? It makes me want to go back into the kitchen and make some now.

Yes,  I am a little NUTS over CocoNUT Cream Pie!

Here are some other recipes you might like:

                   

White Chicken Chili               Farmers Favorite Oatmeal Cake         Garlic Cheddar Biscuits

 

Coconut Cream Cake

I am nuts about coconuts!

And you thought I was just nuts… : )

This week is treat day at school and I am making a few things to share. I found this super easy, super moist, recipe for Coconut Cream Cake. It was the perfect cake to make when you are a little pressed for time cause  you start with just a cake mix. I made this delicious cake a couple of days early and put it in the freezer. I can’t wait to share it later this week.

It has a secret ingredients….sshhhh…..

One of the things that makes this cake so, so, so, good, is that it  has a whole can of cream of coconut in it. You use half the can in the batter. The other half of the can you pour over the cake while it is still warm. The super sweet syrup seeps down into the cake making it super moist.

If you need a quick, easy and delicious cake, oh, and if  you love coconut as much as I do, this cake is perfect for you.

Here is what you need.

You just need a few simple ingredients for this cake. I only had to go to the store to get the cream of coconut. If  you have a hard time finding cream of coconut, you will need to look in the liquor department at your grocery store.

The first thing you need to do is start making the cake, following the directions on the back of the box. You can use a white or yellow cake mix.

Next, you need to open your can of cream of coconut. You may need to stir the cream of coconut because the coconut fat might have risen to the top. I pour the cream of coconut into a measuring cup.  I think one can has about 1 1/2 cups of cream.

Pour approximately half of the cream of coconut into the cake batter.

With a stand mixer, mix together the cake batter for about 3 minutes on medium. The batter will be slightly thin. Pour the batter into a 9 by 13 greased cake pan. Bake in a 350 preheated oven for around 30 minutes, or until a toothpick comes out clean in the middle.

While the cake is still warm, take a fork and poke holes into the cake.

Now, you can pour the rest of the cream of coconut over the cake. It will seep into the holes you made into the cake with the fork. Let the cake cool completely now.

When the cake has cooled completely, frost the cake with cool whip. Lastly top the cool whip with the coconut. Add as little or as much coconut as you want.

See how easy peasy this cake it?

It is good too!

Here is the recipe:

Coconut Cream Cake

Ingredients:

White or Yellow cake mix (below are the amounts of eggs, water and oil that I used, you can use the amounts that is on the back of your cake box)

2 eggs

1/4 cup oil

1 1/3 cup water

1 can of cream of coconut

1 can of Angle Flake coconut (I could not find a can, so I just used part of a bag of Angle Flake coconut)

1 container of cool whip (sit it in the refrigerator to thaw enough to spread on cake)

Directions:

With a mixer, mix the cake mix, eggs, water and oil. Add half of the can of cream of coconut. Mix for 3 minutes. Pour the batter into a greased 9 by 13 cake pan.

Bake in a preheated 350 oven for approximately 30 minutes or until a tooth pick inserted in the middle comes out clean.

When the cake is done, poke holes in the cake with a fork.

Pour the rest of the coconut cream over the warm cake. Spread coconut cream over the top of the cake if necessary.

Cool Completely.

When the cake is cooled, frost the cake with cool whip. Top the cool whip with coconut.

I suggest storing this cake in the refrigerator after you top the cake with cool whip.

You will go nuts for this Coconut Cream Cake, just like I did.

Enjoy,

Becky

Other post your may enjoy:

                                                  

Coconut Banana Bread with Lime Glaze               Oatcake with Blackberries and Blueberries

 

Favorite Farmer’s Oatmeal Cake

Jeanie Beanie is having a Par—tay!

Well, she  had everyone over for lunch after church yesterday. She made  Oven BBQ Ribs and a whole bunch more goodies. I am bringing my left over Frozen Fluffy Strawberry Pie.

Now, don’t get all worked up, I did not just bring left overs ; ). I made a fresh batch of Grandma Jackie’s Broccoli Rice Casserole, a loaf of Oatmeal Bread, and this scrumptious Favorite Farmer’s Oatmeal Cake.

I saw this recipe in a Taste of the South magazine a month or so ago. It has taken me this long to finally get around to making it. I had a little bite last night and if I had not already eaten a big warm slice of the Oatmeal Bread, there might not have been any cake left to take to Jeanie Beanie’s house. It has a moist cake bottom and you put a icing topping on top, that has coconut and pecans in it. You spread the topping on, and bake the cake a few more minutes and the topping (icing) bakes right on top of the cake.

Pretty amazing right?

Here is what you need to make this feel good and taste delicious cake:

You need oatmeal, flour, brown and white sugar, eggs, baking soda, butter, nutmeg water, salt vanilla, coconuts and pecans.

Here is how you get started:

         

This is a part one of the recipe. The first thing you do is take the oatmeal and pour boiling water over it. Let it set for a hour until it thickens.

         

In a separate large bowl, beat together with an electric mixer the shortening, brown sugar and white sugar.

         

Next, you add in the two eggs and beat them in until they are fully incorporated.

         

Now, it is time to start adding the dry ingredients. Start by add the oatmeal that you softened with boiling water. Then add the flour.

         

Now you can add in the salt, baking soda and nutmeg. Then add in the vanilla.

Mix all the ingredients together and pour into a greased 8 by 8 pan. Bake at 350 for about 30 minutes. Now you are done with part one.

        

This is part two of the recipe. In a medium bowl you can start putting together the topping. Put in the softened butter and the coconut.

         

Now, add in the brown sugar and the egg yolks.

         

Last, add the chopped pecans and mix everything together until it is well blended. Now, wait until the cake is baked until slightly brown on top.

After the cake has baked for about 30 minutes take it out to put the topping on.

Spread the topping to top of the cake. Don’t worry if you cannot spread it out evenly, the topping spreads as it bakes. Put the cake back in the oven for another 15 to 20, or until the topping is slightly brown.

Here is a picture of it all baked up. : )

Here is the recipe:

Favorite Farmer’s Oatmeal Cake

Adapted from Taste of the South Magazine (I love these magazines)

Ingredients:

(for the cake)

1 cup quick cooking oats (not instant)

1 1/2 cup boiling water

1/2 cup vegetable shortening

1 cup brown sugar

1 cup sugar

2 large eggs

1 1/2 cup flour

1 teaspoon baking soda

1 teaspoon salt

1 teaspoon nutmeg

1 teaspoon vanilla (I used pure vanilla)

(for the topping)

1/2 butter, softened

1 cup sweetened flaked coconut

1 cup brown sugar

2 large egg yolks

1 cup chopped pecans

Directions:

In a medium size bowl, combine the quick cooking oats and the boiling water. Let it stand until it thickens about 30 minutes. In a large bowl, beat the shortening, brown sugar and white sugar together until fully mixed. Add the eggs and beat in. Add in the thickened oatmeal, flour, baking soda, nutmeg, salt and vanilla. Beat all the ingredients together until they are combined. Pour batter into a greased 8 by 8 baking pan. Bake the cake in a preheated 350 degree oven for about 25 to 30 minutes, or until the top is slightly browned.

Make the topping while the cake is baking.  In a medium size bowl, combine the butter, coconut, brown sugar, egg yolks and pecans until combined.

When the cake is slightly brown on top, drop the topping by spoonful’s on top of the cake. With a spatula, spread the topping over the hot the cake, being careful no to teat the cake.

Put the cake with the topping on, back into the oven and bake another 15 to 20 minutes, or until the topping is slightly browned. Be careful not to over cook the cake.

Don’t you just want to stick your fork in it and take a bite.

I sure did!

If you love oatmeal as much as I do, try making my Oatcake with Blackberries and Blueberries.

Enjoy!

Becky

Going Bananas!

Is anyone else out there going bananas trying to get your house cleaned, menu made, grocery shopping, cooking, baking and then keeping the house clean for your Thanksgiving Dinner????

Don’t get me wrong, I love Thanksgiving! I even volunteer to have my whole family come to my house for Thanksgiving.  Come one, come all….but, this year it is taking me longer to get everything done. I am blaming it on having Company over. It is hard to get a lot done when you have Company over. Don’t you agree? : )

So, I decided to quit worrying so much about it and just,”go bananas,” and make banana bread with a twist of lime.

This recipe for, Coconut Banana Bread with Lime Glaze, is super moist, has a great flavor and the lime glaze adds a refreshing tart taste. If I could have gotten away with it, I would have just eaten the top off the whole loaf of  bread, because it was that good!

Anywho, if you need a distraction from figuring out your Thanksgiving plans and don’t mind getting the kitchen just a little bit dirty, give this recipe a try.

Here is what you will need to make this delightful bread.

First think you need to do is mix the flour, baking soda and salt together.

Next, in a separate bowl, you need to cream the butter and sugar together.

In the same bowl you creamed the butter and sugar in, add the eggs and mix together.

In another bowl, mash or beat up your bananas with a mixer.

Add the mashed bananas, yogurt and vanilla to the creamed mixture.

With a mixer, add in the dry flour mixture in with the wet banana mixture.

Lastly, stir in the coconut.

    

Pour batter in to a prepared loaf pan. I get my pan ready by lining the bottom with parchment paper and giving the inside of the pan a little spray of vegetable spray.

Once the batter is poured into the loaf pan, top the batter with some coconut.

Bake in a preheated 350 degree oven for one hour or until a wooden pick inserted comes out clean.

Cool bread in pan for 10 minutes and remove.

While the bread is cooling you can make the glaze.

First thing to do is take a little zest from the lime using a zesting tool.

 

Add  the lime juice (you can substitute lemon) juice to the lime zest.

Add in some coconut.

Then add 1/2 cup of powdered sugar.

Stir together.

Once the banana bread has cooled off, pour the glaze over the top  of the warm bread.

Spread it evenly over the top of the loaf.

Now all you have to do is slice and eat (gobble) up the bread.

So the motto of today’s recipe with the holidays fast approaching, if you feel like you are going bananas, make banana bread!!

Here is the recipe!

Adapted from Cooking Light

Ingredients:

2 cups of all purpose flour

3/4 teaspoon baking soda

1/2 teaspoon salt

1 cup sugar

1/4 cup butter, softened

2 large eggs

1 1/2 cup mashed bananas (about 3 bananas)

1/4 cup plain low fat yogurt ( I used vanilla flavored and it worked out great)

3 tablespoons vanilla

1/2 cup flaked sweetened coconut

Lime Glaze

1 tablespoon flaked sweetened coconut

1/2 cup powdered sugr

1 1/2 tablespoons fresh lime or lemon juice

zest from half of a lime

Directions:

Preheat oven to 350 degrees.

In a small bowl, combine the flour, baking powder and the salt. In a large bowl, with a mixer, cream together the softened butter and the sugar. Add the eggs one at a time. Add the mashed bananas, yogurt, and the vanilla. With the mixer set at low beat in the flour mixture until moist. Stir in the coconut. Spoon batter in a prepared 9 by 5 loaf pan. Sprinkle the top of the batter with coconut. Bake for one hour or until a wooden pick comes out clean. Let the bread cool for 10 minutes then take out of pan and cool slightly. Prepare the glaze but zesting a half of a lime, and mixing with the lime juice, coconut and powdered sugar. Pour the glaze over warm bread spreading evenly.

Next time you have some extra bananas, give this recipe a try. Before you know it, your loaf will be half gone just like mine!

Tonight I am going to eat banana bread…tomorrow I will worry about Thanksgiving!!!

Enjoy!

Becky