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Archive for the ‘Pies’ Category

Easy Almond Crumb Pie Crust Recipe

Almond Crumb Crust: This is an excellent crust for cream pies, icebox pies, and Blueberry-Cream Cheese Pie.
Substitute other nuts, if desired.

Ingredients:

  • ½ cup coarsely chopped almonds
  • 2½ tablespoons sugar
  • 2 tablespoons all-purpose flour
  • ½ teaspoon salt
  • 1 cup plus 2 tablespoons graham cracker crumbs
  • ¼ teaspoon vanilla or almond extract
  • ¼ cup (½ stick) unsalted butter, melted


Directions:

  1. Lightly butter a 9½-inch deep-dish pie plate. Set aside.
  2. Put the almonds, sugar, flour, and salt into a food processor. Pulse until the almonds are
    very finely ground.
  3. Transfer the mixture to a large bowl and stir in the graham cracker crumbs.
  4. In a small bowl, combine the vanilla with the melted butter.
  5. Add to the crumbs and mix well.
  6. Add 2 teaspoons of water to the mixture, then rub the dough with your fingers until the
    texture is uniform.
  7. Press the mixture between your fingers: It should clump together without falling apart. (If necessary, rub in another teaspoon of water to make it more clumpy.)
  8. Transfer the dough to the pie plate. Press it evenly into the bottom and most of the way up the sides.
  9. Refrigerate for 10 minutes.
  10. Preheat the oven to 350°F.
  11. Bake the pie shell on the center oven rack for 8-to minutes.
  12. Transfer to a rack and cool completely. Makes one 9½-inch deep-dish pie shell.
Fun and Easy Recipes for Every Baker

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Delicious Coconut Cream Pie Recipe

Coconut Cream Pie

Makes 8 servings

FILLING:

  • 1/2 cup sugar
  • 3 1/2 tablespoons cornstarch
  • 2 cups whole milk
  • 1 teaspoon vanilla extract
  • 1 teaspoon coconut extract
  • 1 cup sweetened flaked coconut


TOPPING:

  • 1/2 cup sweetened flaked coconut
  • 3/4 cup cold heavy cream or whipping cream
  • 3 tablespoons sifted confectioners’ sugar
  • 1 teaspoon vanilla extract

Directions:

  1. For the crust: I recommend using the Almond Crumb Crust prepare and prebake the crust as directed. Set aside.
  2. For filling:
    • Whisk the sugar, and cornstarch together in a medium size heavy saucepan.
    • Whisk in the milk and place over medium heat and cook, whisking until the mixture thickens
    • and starts to boil-about 5 to 7 minutes.
    • Remove from the heat.
    • Whisk in the vanilla, coconut extract, and coconut.
    • Pour the filling into the pie shell and smooth the top with a spoon.
    • Place a piece of plastic wrap over the filling a smooth with your fingers to remove any air gaps (The plastic keeps “skin” from forming.)
    • Transfer the pie to a rack and cool thoroughly
    • Refrigerate overnight.
  3. For topping:
    • Put the coconut into a skillet over moderate heat and toast, stirring constantly, for 3 to 5 minutes, or until golden brown.
    • Immediately, transfer to a plate.
    • About 10 minutes before you plan to serve the pie, chill a bowl and your electric mixer’s beaters for 5 minutes.
    • Beat the cream until it holds soft peaks, then beat in the confectioners’ sugar.
    • Add the vanilla and beat until the cream is stiff but not grainy.
    • Spread the cream over the pie and sprinkle with toasted coconut.
Fun and Easy Recipes for Every Baker

Category:

baking, Pies, Recipes

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