Coconut Cream Pie

I have been craving coconut cream pie since the day before Mother's Day. They had samples at Costco. It was so good. I sat and debated whether or not I should get one. I decided against it since my mom was coming over for dinner and is allergic to milk. I decided it would be mean to have such a yummy dessert that she wouldn't be able to eat.

Since Mother's Day, I have been to Costco many times. Every time I go look at the coconut cream pie. Every time I decide that I don't need it. Plus, it's HUGE and I really don't need that much of it. So, I decided to make my own.


It was delicious. Looking at the pictures makes me want to make another one to eat. I found some recipes online and modified them for the ingredients I had and what sounded good.

Crust (I kind of made up my own recipe that sounded yummy)

Vanilla Wafers
Almonds
Shredded Coconut
Butter

I added everything to my food processor until crumby (I didn't really measure, I just added things in the ratios I thought they'd be good). I pressed into the 9" pie pan and baked on 350 for about 8 minutes.

Filling

1 1/2 c. coconut milk
~3/4 c. whole milk
~3/4 c. heavy whipping cream
~3/4 c. sugar
1/4 tsp salt
1/3 c. corn starch
2 eggs
1 tsp. vanilla
3/4 c. flaked coconut

Make a custard by mixing coconut milk, milk, cream, sugar, salt, corn starch, and eggs. Heat and medium heat whisking constantly for ~20 minutes until thickened (you want it very thick). Remove from heat and mix in vanilla and coconut.

Pour into crust and let set in fridge for at least a couple of hours (I made 2 pies and the one that set overnight was better).

Topping:
~1 c. heavy whipping cream
2 Tblsp powdered sugar
1 tsp vanilla
1/4 c toasted coconut

Toast coconut in 350 degree oven for 5-7 minutes on cookie sheet (stirring as needed).
Whip cream, sugar, and vanilla until stiff peaks form.

Put cream on top of pie filling. Sprinkle with toasted coconut. Serve. Yum.
3/4 c. flaked coconut

Cookies

I'm not really a huge fan of cookies. I love sweets, but cookies don't do it for me. However, my husband loves cookies so, on occasion, I make them. Generally, I'm disappointed with them. A couple of weeks ago, I decided to make cookies to take as a treat while playing games with some friends. They were the best chocolate chip cookies I have ever made. The recipe? From Martha of course!

Crisp & Chewy Chocolate Chip Cookies


2 3/4 c. flour
1 1/4 tsp salt
1 tsp baking powder
1 tsp soda

2 1/2 sticks butter
1 1/4 c. brown sugar (dark is better)
3/4 c. granulated sugar
2 eggs
1 tsp vanilla (real vanilla is better)

1 1/2 c. semi-sweet chocolate chips

Sift together dry ingredients.
Beat butter and sugars until light and fluffy (~4-5 minutes). Add eggs one at a time. Add vanilla. Add dry ingredients and mix until combined. Add chocolate chips.

Put large scoops (~2 inches in diameter) on parchment paper on pans.
Bake at 350 for ~15 minutes or until edges of cookies are just golden brown (the middle will still be soft). Remove from oven and let sit on pan for ~5 minutes before transferring to cooling rack. Makes 20-30 cookies


If chocolate chip cookies are not your thing, try sugar cookies. My favorite cookie is my mom's sugar cookies with a yummy cream cheese frosting. One of the reasons I really like these cookies is that they are not very sweet.

Sugar Cookies

1/2 tsp soda
1 tsp (large rounded) baking powder
4 3/4 c. flour
1 tsp salt

3 eggs
1 c. sour cream or 2/3 c. evaporated milk w/ 1 Tbsp vinegar
1/2 c. softened shortening
2 tsp vanilla
1 1/2 c. sugar

Beat eggs, add sour cream. Add softened shortening and vanilla. Beat in sugar.
Sift together dry ingredients. Combine dry and wet. Dough will be sticky (it will get less sticky when combined with the flour used when rolling it out).

You can roll out dough at this point, but I think it's best refrigerated for a little while. Flour surface and rolling pin. Roll out pieces of dough until ~1/4" thick. Cut out shapes and bake at 350 for ~12 minutes. The cookies will still be light colored.