As most of my baking goes, I try to make the dessert which will most please one (and hopefully more) people at the gathering. This past Christmas Eve dinner, Papa's choice of Coconut Cream Pie was the primary dessert, and Dad's choice of Peaches and Cream Cake the second (with slight modification so Mom would enjoy the deliciousness, too). Now, I was slightly nervous for the Coconut Cream Pie as it was my first time making a custard pie, let alone a pie itself! But the reviews were fantastic so I am calling it a success! I also have to admit that Mom made the cheesecake since I was out and about running errands, but she is who I got my recipe from in the first place!Coconut Cream Pie
Ingredients for Crust:
Pie crust from store :) (to be honest, my first store bought pie crust fell into the pan when it was
baking... FAIL! However, I don't feel all that bad because Mom's didn't work perfectly, either!
Ingredients for Coconut Custard:
1/2 C sugar
1/4 C cornstarch
1/2 tsp salt (if anybody watches me bake, I just shake my salt shaker until I'm content)
1 1/2 C unsweetened coconut milk (shake the 13.75 oz can first, or don't be surprised to find a
solid layer on top of the milk that you have to dig through to find the milk!)
1 1/4 C whole milk (I used 2%)
4 large egg yolks
3/4 tsp pure vanilla extract (if anybody watches me bake, I just pour in and don't measure :) )
1 C shredded sweetened coconut
Ingredients for Topping:
1/2 C large-flake unsweetened dried coconut (I used the same coconut as for the custard filling)
1 1/2 C heavy cream (I used 2 C)
2 tbsp powdered sugar (pretty sure I used granulated now that I think of it)
Directions:
1. Prepare the crust according to directions on the box.
2. Make the filling: Combine sugar, cornstarch and salt in medium saucepan. Whisk in coconut milk and whole (2%) milk (this is when I discovered that there are two layers in the coconut milk can and was slightly confused to not find liquid milk immediately... so shake that sucker a bit before opening!). Cook over medium-high heat, stirring constantly, for about seven minutes or until bubbling and thick. While heating, whisk egg yolks in a bowl. Add the milk mixture to the yolks in a slow, steady stream and whisk until incorporated. Return back to saucepan and bring to a boil over medium heat, stirring constantly (1-2 minutes).
3. Now, the directions I was following stated to strain the custard through a fine sieve into a bowl... I just poured the custard into the bowl after discovering it did not like to go through the sieve I had, and it still turned out fine! Stir in vanillla and shredded coconut. Pour into pie crust (this is where I waited while Mom's attempt to bake the crust was in progress... again, the custard turned out just fine!). Wrap tightly in plastic and refridgerate until completely set (about four hours).
4. Make the topping: Prehead oven to 350 degrees. Spread whichever coconut you decide to use evenly on cookie sheet. Bake until golden (10-12 minutes), tossing occasionally. Let cool. Beat together cream and powdered sugar with a mixer until soft peaks form. Top pie with cream and sprinkle with toasted coconut. Serve and enjoy!
Peaches and Cream Cake
Ingredients for Cheesecake:
Can be found on my other cheesecake recipes.
Ingredients for Peach Topping:
1 can peaches in syrup
Cornstarch
Sugar, to taste
Directions:
1. Make cheesecake.
2. Make peach topping: puree peaches in food processor. Stir back into syrup. Add cornstarch until the peaches gain a sauce-like consistency. Add sugar to taste.
3. Pour peach sauce over cheesecake for serving.
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