Category Archives: Desserts

Coconut Cream Pie with Biscoff Crumb Crust

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For this pie, we toss out the rolling pin and look beyond the graham cracker.  We opt, instead, for a Biscoff crumb crust, which has a crispy, caramelized  flavor that compliments the coconut custard nicely.  Enjoy!

Coconut Cream Pie

Yield: Serves 8

Coconut Cream Pie

Notes:

The technique used for the filling is similar to that of pastry cream: Heat the milk mixture. Temper the eggs. Place it all back on heat to thicken.

Vanilla beans are used in both the filling and the whipped cream. Feel free to use vanilla extract instead. However, if using vanilla extract in the filling, add it at the end of the cooking process to retain as much of the vanilla flavor as possible.

Let's talk bean pods. The scraped (unboiled) pods remaining from the whipped cream can be used to flavor sugar. Simply place them in a jar with 1-2 cups of granulated sugar. After two days, the sugar will be flavored and can be used in a variety of items: iced tea, coffee, baked goods, etc.

Don't toss out those egg whites! They can be used for a number of things such as coconut macaroons, French macarons, or Angel Food Cake. They also freeze nicely.

Ingredients

    Crust:
  • 7 ounces Biscoff cookies
  • 4 tablespoons unsweetened desiccated coconut shredded fine into short strands
  • 5 tablespoons unsalted butter, melted
  • Filling:
  • 1/4 cup cornstarch
  • 5 egg yolks
  • 2/3 cup sugar, divided
  • 1 14-oz can coconut milk
  • 1 cup milk
  • 3/4 cup desiccated coconut (untoasted)
  • 1/4 teaspoon salt
  • 2 vanilla beans, scraped (or 2 teaspoons vanilla extract)
  • 2 tablespoons butter
  • Topping:
  • 2 cups heavy cream
  • 5 tablespoons confectioners sugar
  • 2 vanilla beans (or 2 teaspoons vanilla extract)
  • 1-2 tablespoons toasted coconut for garnish

Instructions

    Prepare crust:
  1. Preheat oven to 325 degrees.
  2. Toast 6 tablespoons of coconut in a small skillet over medium low heat, stirring frequently to prevent burning. 4 tablespoons will be used for the crust. The remaining toasted coconut will be used for a garnish at the end.
  3. To a food processor, add Biscoff cookies and 4 tablespoons of the toasted coconut. Pulse about 10 times to until mixture is fine, almost powder like. Place into a bowl. Add melted butter and stir to combine.
  4. Spoon mixture into pie plate. Press crumbs into pie plate. Use measuring cup to help press it in and even it out.
  5. Bake at 325 degrees for 9-10 minutes. Place on wire rack to cool.
  6. Prepare filling:
  7. In a medium bowl, whisk together cornstarch, egg yolks, and 1/3 cup sugar.
  8. Into pot, add coconut milk, milk, coconut, 1/3 cup sugar, salt, and vanilla bean seeds (as well as the scraped vanilla bean pods). Mix together and set over medium heat, stirring until it starts to simmer.
  9. Once the milk comes to a simmer, remove from heat. Remove the previously scraped vanilla bean pods and discard.
  10. Temper the egg mixture by pouring the hot milk into the egg mixture slowly and a little at a time while constantly whisking with your free hand. Once half of the milk has been poured into the eggs, pour the entire egg mixture back into the pot with the rest of the milk. Place over medium heat and simmer until it thickens, stirring continuously.
  11. Remove filling from heat. Whisk in butter. If you are using vanilla extract instead of vanilla beans, add the extract now.
  12. Pour filling into pie crust. Cover with plastic wrap and refrigerate for 3 - 4 hours.
  13. Prepare the topping:
  14. Scrape 2 vanilla beans.
  15. To a chilled metal bowl, add cold heavy cream, confectioners sugar, and vanilla bean seeds. Beat with a hand mixer or immersion blender until firm peaks form.
  16. Pile whipped cream on top of completely chilled pie, starting with edges and working inward. Top with remaining 1-2 tablespoons of toasted coconut.
http://bleulegume.com/2015/07/coconut-cream-pie/
Coconut Cream Pie

Yield: Serves 8

Coconut Cream Pie

Notes:

The technique used for the filling is similar to that of pastry cream: Heat the milk mixture. Temper the eggs. Place it all back on heat to thicken.

Vanilla beans are used in both the filling and the whipped cream. Feel free to use vanilla extract instead. However, if using vanilla extract in the filling, add it at the end of the cooking process to retain as much of the vanilla flavor as possible.

Let's talk bean pods. The scraped (unboiled) pods remaining from the whipped cream can be used to flavor sugar. Simply place them in a jar with 1-2 cups of granulated sugar. After two days, the sugar will be flavored and can be used in a variety of items: iced tea, coffee, baked goods, etc.

Don't toss out those egg whites! They can be used for a number of things such as coconut macaroons, French macarons, or Angel Food Cake. They also freeze nicely.

Ingredients

    Crust:
  • 7 ounces Biscoff cookies
  • 4 tablespoons unsweetened desiccated coconut shredded fine into short strands
  • 5 tablespoons unsalted butter, melted
  • Filling:
  • 1/4 cup cornstarch
  • 5 egg yolks
  • 2/3 cup sugar, divided
  • 1 14-oz can coconut milk
  • 1 cup milk
  • 3/4 cup desiccated coconut (untoasted)
  • 1/4 teaspoon salt
  • 2 vanilla beans, scraped (or 2 teaspoons vanilla extract)
  • 2 tablespoons butter
  • Topping:
  • 2 cups heavy cream
  • 5 tablespoons confectioners sugar
  • 2 vanilla beans (or 2 teaspoons vanilla extract)
  • 1-2 tablespoons toasted coconut for garnish

Instructions

    Prepare crust:
  1. Preheat oven to 325 degrees.
  2. Toast 6 tablespoons of coconut in a small skillet over medium low heat, stirring frequently to prevent burning. 4 tablespoons will be used for the crust. The remaining toasted coconut will be used for a garnish at the end.
  3. To a food processor, add Biscoff cookies and 4 tablespoons of the toasted coconut. Pulse about 10 times to until mixture is fine, almost powder like. Place into a bowl. Add melted butter and stir to combine.
  4. Spoon mixture into pie plate. Press crumbs into pie plate. Use measuring cup to help press it in and even it out.
  5. Bake at 325 degrees for 9-10 minutes. Place on wire rack to cool.
  6. Prepare filling:
  7. In a medium bowl, whisk together cornstarch, egg yolks, and 1/3 cup sugar.
  8. Into pot, add coconut milk, milk, coconut, 1/3 cup sugar, salt, and vanilla bean seeds (as well as the scraped vanilla bean pods). Mix together and set over medium heat, stirring until it starts to simmer.
  9. Once the milk comes to a simmer, remove from heat. Remove the previously scraped vanilla bean pods and discard.
  10. Temper the egg mixture by pouring the hot milk into the egg mixture slowly and a little at a time while constantly whisking with your free hand. Once half of the milk has been poured into the eggs, pour the entire egg mixture back into the pot with the rest of the milk. Place over medium heat and simmer until it thickens, stirring continuously.
  11. Remove filling from heat. Whisk in butter. If you are using vanilla extract instead of vanilla beans, add the extract now.
  12. Pour filling into pie crust. Cover with plastic wrap and refrigerate for 3 - 4 hours.
  13. Prepare the topping:
  14. Scrape 2 vanilla beans.
  15. To a chilled metal bowl, add cold heavy cream, confectioners sugar, and vanilla bean seeds. Beat with a hand mixer or immersion blender until firm peaks form.
  16. Pile whipped cream on top of completely chilled pie, starting with edges and working inward. Top with remaining 1-2 tablespoons of toasted coconut.
http://bleulegume.com/2015/07/coconut-cream-pie/

Strawberry Pie

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When it comes to strawberry pie, I’m frequently torn between using a traditional pie crust or a shortbread crust.  Short on time and not wanting to fuss with rolling out dough, I’ve decided on shortbread this time around.  So, technically, this version is a tart rather than a pie.   However, the key to this recipe is less the crust classification and much more about the filling.   Continue reading Strawberry Pie

Peanut Butter Rice Krispies Treats

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My mom was always one who liked to take things to the next level.  Rice Krisipies treats were no exception.  We could practically smell them the minute we stepped off the school bus.  Sometimes they were even better when sharing them with friends so that they, too, could feel as special as we did. This is one recipe I’ll never tweak.
Continue reading Peanut Butter Rice Krispies Treats