Thanksgivin' Dessert 2010: Coconut Cream Pie

Coconut Cream Pie with Meringue 

Ingredients for Coconut Cream Pie:
frozen pastry pie shell
unsweetened coconut milk
whole milk
cornstarch
5 eggs
salt unsweetened coconut
vanilla extract
butter

There are many stages to this pie, follow in order for best results...

Pre-heat oven to 400, thaw frozen pie shell and bake until golden brown. Bake at 400 degrees until golden brown, let cool.

For Coconut Cream:
3/4 cup sugar
1 1/2 cup unsweet coconut milk
1 1/2 cup whole milk
1/4 teaspoon salt
5 egg yolks
1/4 cup cornstarch
1 cup unsweetened coconut (optional if you want a custard)
2 tablespoon vanilla extract
1 tablespoon butter

Separate 5 egg yolks, set aside. In a saucepan combine sugar, coconut milk, and  1 cup of milk. Cook over medium heat until scalded, that is when it almost boils and it starts to foam. Meanwhile, combine remaining 1/2 cup of milk with cornstarch, whisk well until you make a mixture and let sit. Whisk egg yolks with salt. Slowly add 1/2 coconut/cow milk mixture to egg yolks to temper them. Whisk well. Add yolk and milk/cornstarch mixture to remaining pot of coconut and cow milk and whisk furiously over medium heat until thickened, about 2 minutes. Remove from heat and add vanilla, and butter. Whisk together until well mixed.

Pour filling into pie shell. Top with meringue.

For Meringue:
3 egg whites
1/8 teaspoon cream of tartar
3 tablespoons sugar

Pre-heat oven to 350. Whisk egg whites and tartar until egg whites form stick peaks,  slowly sprinkle sugar into meringue, one tablespoon at a time until well whisked. Scoop meringue onto pie, starting in center and slowly spreading out meringue with spatula until it reaches over edges of pie shell. Bake in oven for 10-15 minutes or until golden brown.

Pumpkin Pie like Mama used to make....

Mama's Punkin Pie aka Pumpkin Pie!

I love pumpkin pie, anytime of year, but the best is the one my mom used to make. Here is my recollected take on a delicious pie to sooth the soul and satisfy the tummy.

For the pie:

2 frozen traditional pie shells

For the filling:
2 large eggs
2 cups pumpkin puree
1 cup plain whole milk yogurt
1/2 cup heavy cream
1/2 cup white sugar
1/3 cup brown sugar
1 teaspoon cinnamon
1 teaspoon fresh grated ginger
1/2 teaspoon ground nutmeg
1/4 teaspoon cloves
1/2 teaspoon salt

Pre-heat oven to 400 degrees. Defrost pies, when thawed prick all over with fork tips. Warm in oven until golden brown about 10-15 minutes.

In a large bowl, whisk 2 eggs thoroughly. Add pumpkin, yoghurt, heavy cream, white & brown sugars, cinnamon, grated ginger, nutmeg, cloves, and salt, and mix well.
When pie crust is golden, remove from oven. Pour filling evenly into pie crust. Reduce oven temperature to 375 and bake for 35-45 minutes until firm. Let cool completely and serve with whipped cream.

Delish!!!!

Weeble Pie

Weeble Pie

Renfro Family rendition of shepherd's pie, Weeble pie. A great all in one meal: meat, potato, and vegetable......

For Mashed Tatos:
3 large russet potatoes, peeled and chopped
4 tablespoon heavy cream
salt and pepper to taste

For Top & Middle:
1 packet frozen peas, thawed

Named after the one & only Weeble!!!

1/2 cup shredded cheese ( I use a cheddar & parmesan mix)

For Meat:
2 tablespoon olive oil
1/2 large onion, diced
3-4 garlic cloves chopped
2 medium carrots, peeled and chopped in small rounds
1/2-1 lb. ground beef
1 tablespoon chopped rosemary
salt and pepper to taste
1/2 cup chicken or beef biullion
1-2 tablespoons flour

Pre-heat oven to 400 degrees
Bring a large pot of water to a boil and add potatoes, cook until tender, about 15 minutes, drain, mash in a bowl, add heavy cream, salt and pepper, mix well, and set aside.

In a large skillet, heat up olive oil on Medium. When hot, add onions, carrots, and garlic, salt and pepper to taste, cook until onions turn clear, then add ground beef and rosemary. Cook on medium until meat browns and stick to pan bottom somewhat. Add buillion to skillet and flour. Cook down for about five minutes until about half of buillion is absorbed.

Evenly spoon meat and veggies into bottom of casserole dish with the liquid. Top with cooked peas. Spoon mashed potatoes on top of peas so as not to smash the peas. Spread an even layer over peas and meat. Top with shredded cheese.
 Place pie into preheated oven and bake for about 30 minutes until cheese top is golden on top and liquid is bubbly underneath. Remove from oven and let sit for 5 minutes. Scoop onto plates and serve with ketchup, ketchup with sriracha if you want spicy. Enjoy!!

The Finished Product...