Recipes

Coconut Creme Pie ~ Recipe

Ok, I’m attempting to write a post in twenty six minutes because it’s 11:34 pm, and I’d like this to show up as on… today (5/2/14).  I figured sharing a recipe would be quick and easy, and it is one of my favorites.  I love this recipe.  I have to stop myself from making it aside from holidays because no one else in my house likes coconut creme pie, so then I get stuck with a whole pie.

(23 minutes left…)

If you haven’t gotten it yet, this is a Coconut Creme Pie Recipe.

Or maybe it’s a recipe for mouth heaven.  I guess there isn’t really difference, though.

Original Recipe on allrecipes here.

Ingredients

  • 1 cup sweetened flaked coconut

  • 3 cups half-and-half

  • 2 eggs, beaten

  • 3/4 cup white sugar
  • 1/2 cup all-purpose flour
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1 (9 inch) pie shell, baked
  • 1 cup frozen whipped topping

(18 minutes… Ugh! Copy and paste, what have you done to the bullet point formating?!)

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Spread the coconut on a baking sheet and bake it, stirring occasionally, until golden brown, about 5 minutes.
  3. In a medium saucepan, combine the half-and-half, eggs, sugar, flour and salt and mix well.
  4. Bring to a boil over low heat, stirring constantly.
  5. Remove the pan from the heat, and stir in 3/4 cup of the toasted coconut and the vanilla extract.
  6. Reserve the remaining coconut to top the pie.
  7. Pour the filling into the pie shell and chill until firm, about 4 hours.
  8. Top with whipped topping and with the reserved coconut.

(12 minutes!  Ahhh!)

  Okay, now my personal notes, I always use a graham cracker crust; they’re soooo good.  If you want to make your own graham cracker crust, you just need butter and graham crackers, maybe some sugar or cinnamon.  All you have to do is crush the graham crackers into tiny crumbs, mix it with a little butter and pack it down.  Or if you’re lazy like I’m prone to be, they do come pre-made.

Secondly, I just want to stress again that you need to stir the coconut while it’s toasting.  It will burn.  As I’ve found out  most of the times I make this.  What can I say?  I’m absentminded; I forget to stir, and the next thing you know, I’ve got a bunch of crispy coconut corpses.

Also, I never skimp on the whipped cream; it’s so good!

There you have it!  Hope you love it!  And I have 8 minutes to spare.  Ha, procrastination!  I beat you this time!

Smiles!

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Recipes

Chocolate Chip Cookie Dough Truffles

I tried this recipe awhile ago for a friend’s birthday, and ohmygod, these truffles are delicious.   There’s a link to the original recipe HERE, but I’ve also listed it below, and recorded changes I made in BOLD.

Picture taken from allrecipes. Mine didn’t look nearly as clean and fancy as these…

Original recipe makes 48 truffles (Mine made closer to 60)

Ingredients

  • 1/2 cup butter, softened
  • 3/4 cup packed brown sugar
  • 1 teaspoon vanilla extract
  • 2 1/4 cups all-purpose flour
  • 1 (14 ounce) can sweetened condensed milk
  • 1/2 cup miniature semisweet chocolate chips
  • 1/2 cup toffee baking bits (You’ll need extra for topping the truffles)
  • 1 pound chocolate confectioners’ coating (I would suggest getting extra, I ran out and had to half cover some of the truffles)
  • Waxed Paper or if like me, you don’t have waxed paper (possibly because it wasn’t listed in the ingredients on allrecipes, so you didn’t know you’d need it… bwah), you can use aluminum foil sprayed with a little cooking spray.
  

Directions

  1. Beat the butter and brown sugar with an electric mixer in a large bowl until smooth.
  2. Beat in the vanilla extract.
  3. Add flour, alternately with sweetened condensed milk, beating well after each addition.
  4. Fold in the chocolate chips and toffee bits; mixing just enough to evenly combine.
  5. Using a small cookie scoop , make 1-inch balls and place them on waxed paper lined baking sheets. (I do not yet own one of these, so I used two spoons to scoop it out, then swirled my finger around the edge of the little fake cookie dough pile to make it more ball-shaped.)
  6. Refrigerate until firm, about 1 hour.
  7. Melt the chocolate coating in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each melting, for 1 to 3 minutes (depending on your microwave).  Do not overheat or coating will scorch. Dip the dough balls in the chocolate coating, allowing any excess to drip off.  (The “drip off” part is very important!  The first few I did, I disregarded this, and they looked awful.  Also, once I started running low on chocolate, I just poured chocolate over the balls, which worked very well.  My suggestion would be to do this, wait for the chocolate to harden, flip them over, and cover them completely.)
  8. Place on waxed-paper lined baking sheets and sprinkle the truffles with additional toffee pieces.  (I used both the toffee pieces and mini chocolate chips for this.  I didn’t “sprinkle” for the first few; I rolled/dunked the truffles in a flattish bowl full of toffee pieces and mini chocolate chips… I would not suggest this…. it was very messy.  Then, I sprinkled the ones I only half covered, which worked just as well.  Also, be sure to get the pieces on before the chocolate hardens.)
  9. Refrigerate until firm, about 15 minutes. Store in the refrigerator.

There you have it.  If you try this out, tell me what you think.

Smiles!