Crisp Coconut and Chocolate Pie

Time for my final pie (well, for this series, anyway)....

Go here, here, and here if you missed any of the other pies. 

I was really torn on my last pie for the series, so I went to Facebook and Twitter for help! My choices were mini pecan pies or chocolate pie with a toasted coconut crust. 

Chocolate won by a landslide. 

This is actually a Martha Stewart recipe, but when I made my list of ingredients, I saw it called for 11 ounces of coconut and in parenthesis it said (6 cups). Being in a rush (which never happens to me), I didn't stop and think about the conversion. 11 ounces does NOT equal 6 cups. Not even close. I stupidly bought 6 CUPS of coconut. Sigh. Needless to say, when it came time to make the pie....11 ounces wasn't correct either. Awesome. I figured it out and it actually turned out really well. This pie reminds me of a Mounds candy bar, which in my world is a good thing. 

Crisp Coconut and Chocolate Pie

Prep Time: 20 minutes

Bake: 350 degrees for 20 minutes 

Cool: 15 minutes

Yield: 8-10 servings

Ingredients

For the crust:

One 14 ounce package shredded sweetened coconut

5 tablespoons butter

For the filling:

1 cup heavy cream

8 ounces bittersweet chocolate, finely chopped

Directions

Make the crust: Preheat the oven to 350°F. In a food processor, process butter and one-third of coconut until mixture forms a ball, 1 to 2 minutes. Transfer to a medium bowl. Sprinkle remaining two-thirds coconut over mixture and combine with your fingers.

Place a 9-inch pie plate on a parchment-lined rimmed baking sheet. Press coconut mixture into bottom and up sides of pan to form crust, leaving top edges loose and fluffy.

 Place a foil ring over edge to prevent burning. Bake until center begins to brown, 15-20 minutes; remove foil and bake until edges are browned, 4 to 5 minutes more. Transfer crust to a wire rack to cool completely.

Make the filling: Bring cream just to a boil in a small saucepan; pour over chocolate in a medium heatproof bowl. Let sit 10 minutes.

Then stir until chocolate is completely melted and mixture is combined. 

Pour into coconut crust. Refrigerate until filling is set, 1 hour or up to 1 day. 

Please visit my link parties page to see who I linked up with this week!

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Banana Pudding Pie {recipe}

Time for the second pie in this series! Go here if you missed the first week.


Oh wow! I seriously have no words for this one. Ok, that's not true. I always can find something to say. This is by far one of my favorite desserts that I have made so far. I really just forgot about banana pudding. Combined with a vanilla wafer crust, I can't get enough of this pie! GET IT OUT OF OUR HOUSE!!

This is actually a recipe I pinned and is from one of my all time favorite blogs, Lick The Bowl Good. She noted that the pie should be consumed within 2 days. NO PROBLEM!

The photo below is all hers....my horrible amateur ones can be found below! Seriously, though....if there is one pie you even think about making from this series, THIS IS IT!

I would get the picture perfect piece AFTER I had edited my photos...

Banana Pudding Pie

Prep Time: 20 Minutes 

Cool: 1 Hour, 30 Minutes 

Chill: 4 Hours 

Bake: 24 Minutes 

Yield: 8 Servings

3-4 medium bananas, cut into slices

2 boxes of vanilla wafers

Vanilla Wafer Crust

2 1/2 cups (about 30) crushed vanilla wafers

1/2 cup butter, melted

Vanilla Pudding:

3/4 cup sugar

1/3 cup all-purpose flour

2 large eggs

4 egg yolks

2 cups milk

2 teaspoons vanilla extract

Whipped Cream:
1 cup heavy cream
1/4 cup powdered sugar
1/2 tsp. vanilla

Vanilla Wafer Crust:

Stir together crushed vanilla wafers and butter until blended. Firmly press on bottom, up sides, and onto lip of a 9-inch pie plate. Bake at 350 degrees for 10-12 minutes or until lightly browned. Remove and let cool completely.

Vanilla Pudding: Whisk together sugar, flour, eggs, yolks and milk in a heavy saucepan.

Cook over medium-low heat, whisking constantly, 10-12 minutes or until it reaches the thickness of chilled pudding (it will just start to bubble). Remove from heat, and stir in vanilla.

 Transfer to a medium bowl and cover with plastic wrap, making sure to press the plastic directly on top of the custard so it doesn't get a "skin" on it. Refrigerate til completely cool.

Whipped Cream:

 In a medium bowl, whip cream on medium high speed til soft peaks form. Slowly add the sugar and vanilla and continue to beat until thick and stiff.

Assembly: Arrange half of the banana slices evenly over bottom of cooled crust. Spread 1/3 of cooled pudding over bananas, then layer with 20 vanilla wafers. Spread 1/3 more pudding over vanilla wafers, then add the remainder of the banana slices and cover them with the last of the pudding. Spread the whipped cream over the entire pie and decorate with more vanilla wafers if desired.

The layers from the bottom up should be:
vanilla wafer crust
 bananas
 pudding
vanilla wafers
pudding
bananas
pudding
whipped cream

Refrigerate at least for 4 hours. Overnight is best. Consume within 2 days.

Please visit my link parties page to see who I linked up with this week!

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New Series and a Superhero

Heeeyyy! So before we get to the new series, I just had to show you these photos. Is this not the cutest? We found a great sale at Baby Gap and even their Junk Food Collection was on sale! Woo-hoo! I think Wise was more excited about the pieces that I was. :)

After some thought about it, I have decided to start my four week series on...you guessed it, pie! It is the holiday season, and what better time to share a few new and old recipes! 

Feel free to join me throughout the series with your own pie recipes.I would seriously love it if you did!!!  If I receive enough interest, I will create a link for you to join in. Also, I would love it if you would share your favorite pie or one you would like to see made. You, the reader are my inspiration! 

First Up, Lemon Meringue. This is my husbands favorite pie. I knew I had to find a good recipe he would approve of, and this one gets five stars from him. I have made this pie a few times and really enjoy how simple it really is. Meringue was really intimidating to me...until I actually researched how to make it. So easy! I'm weird like that sometimes. I have an irrational fear of making yeast breads. Ahhh! Bread hooks! Kneading for hours! Grinding my own flour! Yeah, see. I told you I was weird.





Lemon Meringue Pie

Prep: 20 minutes


Bake: 350 degrees, 10-12 minutes


Yield: 8-10 slices of pie

Ingredients

Filling:

• 1 cup white sugar
• 2 tablespoons all-purpose flour
• 3 tablespoons cornstarch
• 1/4 teaspoon salt
• 1 1/2 cups water
• 2 lemons, juiced and zested
• 2 tablespoons butter
• 4 egg yolks, beaten
• 1 (9 inch) pie crust, baked and cooled

Meringue

• 4 egg whites, room temperature
• 1 teaspoon vanilla
• 1/2 teaspoon cream of tartar
• 6 tablespoons sugar

Directions

Preheat oven to 350 degrees.

Lemon Filling:


In a medium saucepan, combine 1 cup sugar, flour, cornstarch, and salt. Wisk until incorporated.


Stir in water, lemon juice and lemon zest.



Cook over medium-high heat, stirring frequently, until mixture comes to a boil. Stir in butter.



Place egg yolks in a small bowl and gradually whisk in 1/2 cup of hot sugar mixture. Whisk egg yolk mixture back into remaining sugar mixture. Bring to a boil and continue to cook while stirring constantly until thick.

 

Remove from heat and let cool, then transfer to baked pie shell.

Meringue:


In a large mixing bowl, combine vanilla, egg white, and cream of tartar. Beat with an electric mixer on medium speed about 1 minute or until soft peaks form.

 Gradually, add sugar, 1 tablespoon at a time, beating on high speed about 4 minutes or until mixture forms stiff, glossy peaks and sugar dissolves (rub a small amount between two fingers; it should feel completely smooth, not grainy).


Immediately spread meringue over pie filling, carefully sealing the edge to prevent shrinkage.



Bake in preheated oven for 10-12 minutes, or until meringue is golden brown. Let pie cool 20 minutes before transferring to refrigerator. Chill for 2-3 hours before serving.



Please visit my link parties page to see who I linked up with this week!

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