I’ve decided that the best pumpkin pie is the pie I grew up on, and no matter how good a different pumpkin pie is, it just doesn’t compare with the memories that a Libby’s Famous Pumpkin Pie brings. For me, this is the best pumpkin pie.
This year we are going to my parent’s house. I’ll be bringing some of our holiday favorites…
…Mashed Potatoes loaded with roasted garlic, caramelized shallots and sour cream, simple Roasted Brussel Sprouts, and something new…Ree’s Turnip Gratin …can’t wait. Happy Thanksgiving Everyone!
Tags: coconut, coconut cream pie
When my dad asked for a coconut cream pie, I couldn’t refuse. After days of research, I finally settled on a recipe found on All Recipes (one of my favorite online sources). The original recipe calls for 3 cups of heavy cream, but after reading the reviews I followed the suggestion of 1 1/2 cups half-and-half and 1 1/2 cups coconut milk…it was a hit!
Actually, they were a hit! I decided to try out my new 5″ pie tins found at Sur La Table, (or as I like to think of it, Disneyland for the baker).
My cute little pie crusts (because I cannot resist any dessert in miniature).
Look how darling! There is nothing like diving into your own pie.
Did I mention there is toasted coconut inside and out?
Coconut Cream Pie (from All Recipes)
- 1 1/2 cups half-and-half
- 1 1/2 cups coconut milk*
- 2 eggs
- 3/4 cup white sugar
- 1/2 cup all-purpose flour
- 1/4 teaspoon salt
- 1 cup flaked coconut, toasted and divided
- 1 teaspoon vanilla extract
- Prepared Pie Shell, baked
- Freshly Whipped Cream
In a medium saucepan, combine half-and-half, coconut milk, eggs, sugar, flour and salt. Bring to a boil over low heat, stirring constantly. Remove from heat, and stir in 3/4 cup of the coconut and the vanilla extract. Pour into pie shell and cover with plastic wrap. Chill for 4 hours of overnight. Top with freshly whipped cream and remaining toasted coconut.
*The first time I tried this recipe I used this coconut milk. No good. The coconut cream was way too thick.
Then I tried this coconut milk. The coconut cream filling was smooth and creamy.
And if you are still reading this post and wondering where I’ve been or what I’ve been up to…here’s a recap…
A trip to Santa Barbara for my sister’s baby shower. She is one of those beautiful pregnant girls that you hate, but then you get to know her and find our she is one of the sweetest people in the world. Check out Angela’s site for more photos, and you’ll know why people (no, not me!) would be jealous.
A trip to Donner Lake for a family vacation. One of our favorite activities is crawdad fishing. Here’s my son actually holding a crawdad!
And now our days of summer are coming to a rapid end…today I saw my office. Yes, that’s right, I said office. I am going back to work. Full time. Beginning Monday, August 25th.
Tags: awards, chocolate cream pie, Dessert
You must have known it was coming. Photos of the winning chocolate cream pie with…
And speaking of winning awards…
Characteristics for the Smile Award:
1. Must display a cheerful attitude. (not necessarily at all times–we are all human)
2. Must love one another
3. Must make mistakes
4. Must learn from others
5. Must be a positive contributor to blog world
6. Must love life
7. Must love kids
These are the rules:
1. The recipient must link back to the award’s creator (http://www.thebabblingsofmere.blogspot.com/)
2. You must post these rules if you receive the award.
3. You must chose 5 people to receive the award after receiving it yourself
4. You must fit the characteristics of the recipient of the award, as posted by Mere.
5. You must post the characteristics of a recipient.
6. You must create a post sharing your win with others.
7. You must thank your giver.
My first Smile Award goes to Diannes Dishes because her food is inspiring, her photos are wonderful, and her garden is a thing of envy.
I would like to pass The Yum Yum Award and The Smile Award on to:
Canela y Comino. I love how Gretchen shares about the people and dishes of Peru while honoring her very American upbringing.
Colette’s Bakery. She bakes and dances, has a fun family, and is only 16 years old. I love peeking into her life.
Couch Cubicle. This girl is a riot! She always makes me laugh with her funny life stories.
A Southern Grace. She has great food, great photos, and is a great story teller.
And my final Yum Yum award goes to Megans Cookin. It’s no surprise that Megan’s food looks yummy and tastes yummy.
If I could, I would pass on a slice to each and every one of you!
Tags: peach pie
What do you do when you have a lot of extra pie crust? Make more pies, of course! But rather then one big pie, I wanted to do something smaller, so I made these free form handheld peach pies.
Truth be told, I should have added some cinnamon, peach liquor, brown sugar, something, anything to give the filling more taste. But they are so cute. So, a recipe for the peach pie filling will come soon. (Bet they would taste great with lemon curd or chocolate cream filling!)
For now, here’s how I made these handheld pies:
Roll out chilled dough, cut it into the shape of a long oval.
Spoon 1/4 cup of filling onto one side of the dough.
Fold the top over.
Pinch the sides.
Brush the top and sides with egg yolk wash. (1 egg yolk plus 1 T water)
Poke holes in the top with fork tinges.
Wrap tightly and store in the freezer.
I was ready to bake these little pies the next day. Preheat the oven to 325. Bake for 45 minutes or until the filling is bubbling. If the top crust is not yet golden brown, put under the broiler for a couple of minutes…watch carefully! Allow to cool to room temp. Store in the refrigerator.
I must say, I am shocked at how forgiving this pie crust is. Despite being the scraps from the blueberry pie, it’s still flakey and yummy. Too bad it has a combination of crisco and butter. But I’m willing to overlook the crisco…yes, this crust is that good.
Tags: blueberry, blueberry pie
I made this pie last week. It was good. But I thought that cinnamon would be better than the called-for orange. For me, cinnamon was the right choice. This is how I think blueberry pie should taste!
The blueberry taste is so fresh and comes bursting through. I love how this pie filling holds up when sliced. And the Tuesdays with Dorie group was right on with the crust, perfectly flakey and goes excellently with this pie.
I wish I had done the lattice top, but wanted to try something different. I learned to cut out shapes after moving the upper-crust to the pie.
This recipe is a keeper. Maybe even a contender in next year’s Pie Contest. Ice Cream not necessary.
Tags: blue ribbon pie, chocolate cream pie
How embarrassing! My goal was to make an edible pie that would be eaten rather than thrown into the garbage…I never expected (or even hoped for) 1st Prize!
Tags: blueberry, blueberry pie, pie
Look! Look! My very first lattice crust! Isn’t it pretty?
Blueberry pie with a lattice top seems like the quintessential Church Picnic dessert, so I wanted to try one this week and consider it for submission into the Pie Contest.
Blueberry Pie a la mode…fantastic!
And don’t worry about all of these pies in my house. I took this pie to my parents house. They just arrived home from 3 weeks in Italy and this pie was the perfect “welcome home” pie!
Tags: chocolate cream pie
This is Chocolate Cream Pie done right! And, it couldn’t be easier! Forget the eggs, milk, and cream…this one has a secret ingredient. You can find the recipe and it’s secret ingredient here.
This Chocolate Cream Pie is luscious and creamy with great chocolate flavor. If you don’t believe me, ask my husband. He just had his second slice.
How did I get the pie right? First of all, I carefully followed the recipe. (That’s 2 cups of chocolate chips, not 2 bags of chocolate chips). Secondly, I adapted the crust and it worked great.
Chocolate Cookie Crust
- 3/4 cup of chocolate cookie crumbs (I used Trader Joes Cats Cookies)
- 2 Tbsp sugar
- 1/4 cup melted butter
Press the mixture in a pie pan and baked it at 325 degrees for 10 minutes. Allow the crust to cool to room temperature before adding the Chocolate Cream.
I liked it best covered in fresh whipped cream.
But it’s also good with just a dollop.
Really, it doesn’t matter how it’s dressed, this Chocolate Cream Pie tastes great.
Tags: berry, Dessert, pie
Why why why did I enter our church’s Pie Contest? I don’t do pies! I’m no good at the crust! The filling always runs!
And why did I encourage my girlfriends to enter? They are all master bakers. Quick thinking. Creative. Me, I get by.
Hoping to avoid disaster and total humiliation, I am brushing up on my pie baking skills this week. And thank goodness for Diannes Dishes. She posted a beautiful looking Red White and Blue Pie on July 4th that I just had to try…FABULOUS!!!
So Dianne, I just have to say Thank You!
This pie was good
And if anyone knows of a pie recipe that would be good for me to try, please pass it along. I need all the practice I can get before Saturday!