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Archive for the ‘Pie’ Category

Coconut Cream Pie Bites

Posted in Desserts, Easy Recipes, Pie, Puddings and Custards on August 22, 2014| 2 Comments »

coconut tart platedI made these fast, easy, and unbelievably scrumptious lovelies for a dessert potluck last week. Judging by how few were left I think they were a hit!

If you like coconut, you’ll love these simple to make bites.

Ingredients

Ingredients

Mix the pudding with milk and set aside.

Mix the pudding with milk and set aside.

Whip the heavy cream, adding in powdered sugar at the end. You want it to form fairly stiff peaks.

Whip the heavy cream, adding in powdered sugar at the end. You want it to form fairly stiff peaks.

Add softened cream cheese to the pudding and blend.

Add softened cream cheese to the pudding and blend.

Divide the whipping cream in half and add pudding mixture to one half.

Divide the whipping cream in half and add pudding mixture to one half. Blend carefully.

 

You can cover and refrigerate the filling overnight or serve immediately.

You can cover and refrigerate the filling overnight or serve immediately.

Fill mini tart shells. These came in a package of 12 - so you'd need four boxes. You can also use a graham cracker pie crust. Either way is tasty!

Fill mini tart shells. These came in a package of 12 – so you’d need four boxes. You can also use a graham cracker pie crust. Either way is tasty! Just fill tarts with filling and top with whipped cream.

If you like, you can toast some coconut to put in the top. I nuked this for 12 seconds and it got a little too crispy, so 8 would probably be sufficient.

If you like, you can toast some coconut to put in the top. I nuked this for 12 seconds and it got a little too crispy, so 8 would probably be sufficient.

Coconut Cream Pie Bites

1 small box Coconut instant pudding

2 cups milk

3-4 ounces cream cheese

2 cups heavy cream

1/2 cup powdered sugar

coconut

48 mini fillo shells (or a 9-inch graham cracker pie crust)

* Note – You can use tart shells or a pie crust, your choice.

Mix the pudding and milk together. Let pudding set.

Use softened cream cheese (if you have a small package, great, if not, use half of a large package) and mix it into the pudding until thoroughly blended in medium speed. (You don’t want to beat the pudding to death). Set aside.

Whip the heavy cream until it forms stiff peaks, add the powdered sugar and stir it in. Add half the cream to the pudding mixture and carefully blend.

My preference is to cover this tightly and refrigerate overnight before serving. If you are in a hurry, you don’t have to wait.

Fill tarts or pie crust. Top with remaining whipped cream.

Sprinkle with coconut. You can toast it or not, whatever floats your boat. You could also add slivered almonds or a drizzle of chocolate. I chose to add dark chocolate curls. That turned out to be a good decision.

Makes 48 mini tarts or one yummy pie.

She Who Loves Creamy, Cool Coconut Treats

 

 

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Impossible Banana Pie

Posted in Desserts, Pie, Puddings and Custards, Recipes, tagged , , , , on April 4, 2014| Leave a Comment »

impossible banana pie plated

I remember my mom used to make Impossible Coconut Pie way back when I was full of youthful exuberance. It seemed amazing the way you could pour everything into one pan and there would magically appear a crust, filling and topping.

I decided to see what would happen if I took the same basic idea and tried it with bananas, since Captain Cavedweller loves banana desserts.

The result turned out quite tasty and it was so super easy!

Ingredients for Impossible Banana Pie

Ingredients for Impossible Banana Pie

Here's the super-hard part... dump everything in a blender and mix until smooth.

Here’s the super-hard part… dump everything in a blender and mix until smooth.

Pour into a 10-inch pie pan and bake at 350 degrees for about an hour, until the center is set.

Pour into a 10-inch pie pan and bake at 350 degrees for about an hour, until the center is set. That’s it!

 

Impossible Banana Pie

1 1/2 cups milk

3 eggs

3/4 cup sugar

1 tsp. vanilla

1/2 cup baking mix

1/2 cup butter

1 tsp. cinnamon

2 medium-sized bananas (the riper the better)

Preheat oven to 350 degrees.

Mix all ingredients in a blender until smooth. Pour into a pie pan (I gave mine a quick shot of non-stick cooking spray).

Bake for 65 minutes (or so) or until the center is set (it will have a custardy texture). If you like the smell of banana bread, this will make your mouth water!

Remove from oven and let cool slightly (or completely).

I served  it with a swirl of caramel sauce and a bit of whipped cream. You could add slices of fresh banana or some chocolate. Whatever strikes your fancy!

She Who Will Be Making This Again

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Raspberry Pavlova

Posted in Desserts, Entertaining at Home, Holidays, Pie, Recipes, Valentine's Day, tagged , , , on February 14, 2014| 1 Comment »

pavlova plated

If you’re looking for an easy dessert that appears to take a lot of effort to create, Pavlova is a great choice. It uses a few simple ingredients and is topped with berries and whipped cream.

How could you go wrong?

Ingredients

Ingredients

 

Start by beating egg whites and salt until they form glossy peaks.

Start by beating egg whites and salt until they form soft peaks.

 

Slowly add in sugar, a tablespoon at a time until well blended. Then add in remaining ingredients.

Slowly add in sugar, a tablespoon at a time until well blended and glossy, stiff peaks form. Then add in remaining ingredients.

 

Line a baking sheet with parchment. Form a heart, using a spoon to spread out the meringue (or a circle). You want the edges to be higher than the middle.

Line a baking sheet with parchment. Form a heart, using a spoon to spread out the meringue (or a circle). You want the edges to be higher than the middle.

 

Bake in a 250 degree oven for one hour and 15 minutes. Turn off the oven and let cool completely before removing.

Bake in a 250 degree oven for one hour and 15 minutes. Turn off the oven and let cool completely before removing.

 

Top with whipped cream and berries (or cherries) for a beautiful dessert your sweetheart will love.

Top with whipped cream and berries (or cherries) for a beautiful dessert your sweetheart will love.

Raspberry Pavlova

2 egg whites

pinch of salt

1/2 cup plus one tbsp. sugar

1/2 tsp. corn starch

1 tsp. white vinegar

1/2 tsp. vanilla

Berries

Whipped Cream

Preheat oven to 300 degrees.

Beat egg whites and salt in a metal bowl on medium speed until soft peaks form.

Gently sprinkle the sugar into the egg whites, one tablespoon at a time. The mixture should now be glossy  stiff peaks.

Gently fold in the cornstarch, vinegar and vanilla.

Line a baking sheet with parchment and use a spoon to shape the meringue into a heart (or circle). Make sure the edges are higher than the middle.

Turn the oven down to 250 degrees and bake for 1 hour and 15 minutes. The meringue should be very pale. Turn off the oven and let the meringue cool completely.

Just before serving, remove the meringue from the oven and top with whipped cream and berries.

Serve and enjoy!

She Who Wishes You All a Happy Valentine’s Day!

 

 

 

 

 

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Cherry Bars

Posted in Captain Cavedweller, Cookies, Desserts, Pie, Valentine's Day, tagged , , , , , on February 7, 2014| Leave a Comment »

Cherry Bars plated

If your sweetheart is a cherry fan (or dessert lover in general) these bars are easy to make and taste so good, especially warm with a scoop of vanilla ice cream.

Make your sweetie smile and make up a batch for Valentine’s Day.

Cast of cherry bar characters

Cast of cherry bar characters

Cream butter and sugar then add eggs, extracts and mix. Blend in dry ingredients.

Cream butter and sugar then add eggs, extracts and mix. Blend in dry ingredients.

Grease pan and spoon half the dough into the bottom.

Grease pan and spoon half the dough into the bottom.

Spoon in cherries.

Spoon in cherries.

Spread them out to every corner.

Spread them out to every corner.

Top with remaining dough by dropping on top. Don't try to spread. You want blobs and globs.

Top with remaining dough by dropping on top. Don’t try to spread. You want blobs and globs.

While the bars are baking, mix your glaze. Add milk, almond and vanilla extract to powdered sugar.

While the bars are baking, mix your glaze. Add milk, almond and vanilla extract to powdered sugar.

cherry bars glaze

Then when the bars and done and still hot, pour glaze over the top.

Then when the bars and done and still hot, pour glaze over the top.

And try not to eat the whole pan before you can share with the one who makes your heart pitter-patter.

And try not to eat the whole pan before you can share with the one who makes your heart pitter-patter.

Cherry Bars

1/2 cup butter

1 cup sugar

2 eggs

1 tsp. vanilla extract

1/4 tsp. almond extract

1 1/2 cups flour

1/2 tsp. slat

1 (21-oz.) can cherry pie filling

Glaze

1 cup powered sugar

1/2 tsp. vanilla extract

1/2 tsp. almond extract

2 tbsp. milk

Preheat oven to 350 degrees.

Grease an 8 x 8 baking pan. (You can double the recipe and bake in a large 15 x 10 baking pan).

Cream butter and sugar until well blended. Add eggs and mix. Add extracts and blend then stir in dry ingredients.

Spoon half the dough into the baking pan, pressing down lightly. It will be sticky.

Pour pie filling over the dough and spread out.

Drop remaining dough by the spoonful on top of filling.

Bake for 40 minutes, until top is golden brown. Drizzle with the glaze and serve warm. A scoop of vanilla ice cream makes it even better.

To make the glaze – combine sugar with extracts and milk. It should be very thin and pourable and smell deliciously of almond.

She Who Made Her Sweetheart Happy with These Bars

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