David and Nicole's Recipes » Pies

Coconut Cream Pie

nicole — Mon, 23 Mar 2009 23:48:57 +0000

Blind bake the crust and cool.
Combine the cornstarch, sugar, 1/2 cup milk, 4 egg yolks, and the vanilla. Mix until smooth.
In a saucepan, heat 2 1/2 cups milk until it comes to a low simmer.
Whisk in the mixture over medium low heat until thickened.
Fold in the coconut. Pour in the shell.
Chill at least 2 hours.
Serve topped with whipped cream.

nicole — Sun, 25 Jan 2009 05:05:40 +0000

Preheat the oven to 450 F. Line a pie plate with the bottom crust.
Combine the raspberries, sugar, lemon, and cornstarch. Mix well.
Pour in the crust.
Dot with the butter.
Top with the remaining crust and make slits.
Place in the oven and bake for 15 minutes.
Reduce the heat to 375 F. Bake for 15 minutes. Cover with foil and bake 10 minutes longer.
Cool. Serve warmed with vanilla ice cream.

nicole — Tue, 14 Oct 2008 02:07:32 +0000

Preheat the oven to 325 F.
Cut pumpkin in quarters, and remove seeds. Lightly oil the cut surface. Place cut side down on a cookie sheet lined with foil.
Bake for about 60 minutes, or until the flesh is tender when poked with a fork. Cool until just warm. Scrape the pumpkin flesh from the peel. Pass through a ricer and then puree in a food processor until completely smooth.
Pepare the crust and line a pie plate. Preheat the oven to 400 F.
In large bowl, blend together 2 cups pumpkin puree, spices, and salt. Beat in eggs, honey, sugar, milk, and cream. Pour filling into pie shell.
Bake for 50, or until a knife inserted 1 inch from edge of pie comes out clean. If the crust is getting too brown you can cover the edge with snippets of foil for the last 20 minutes.
Cool on a wire rack.
Serve gently heated with whipped cream.

nicole — Mon, 22 Sep 2008 03:08:19 +0000

nicole — Wed, 05 Mar 2008 18:32:59 +0000

nicole — Tue, 03 Jul 2007 20:11:02 +0000

Combine in a food processor the flour, shortening and salt. Mix until coarse crumb texture.
Add the water and pulse 20 to 30 seconds until it starts to form a ball.
Shape into a ball, wrap in plastic and chill 30 minutes.
Roll out to fit a pie plate. If the crust is to be baked prior to filling, bake at 450 F for 12 to 15 minutes.
Double the recipe if you require 2 crusts.

nicole — Tue, 03 Jul 2007 20:07:12 +0000

Combine in a food processor the flour, salt and butter. Process until it has a crumb like texture.
Add the water and process until the dough starts to form a ball, for no more than 20 or 30 seconds.
Shape into a ball and then wrap in plastic. Chill half an hour.
Roll out to fit the pie plate, or as directed by the recipe. If the crust requires baking before being filled, bake at 475 F for 12 to 15 minutes.
Double the recipe if you require 2 crusts.

nicole — Thu, 28 Jun 2007 16:52:16 +0000

Line the oven with foil and preheat the oven to 375 F.
Roll the pastry out to a 12 inch circle and line a pie plate with it. Trim and crimp the edges. Chill.
Microwave the apple pieces for 5 minutes.
Combine the icing sugar, 1/4 cup brown sugar, 3/4 tsp cinnamon, the nutmeg, allspice, salt, 1 tbsp vanilla, the lemon juice and then stir in 2 tbsp melted butter and 3 tbsp flour. Mix with the apples and stir well.
In a separate bowl combine 1/2 cup flour, 1/2 cup oats, the walnuts, 1/2 cup brown sugar, the baking powder, 1/2 tsp cinnamon, 1 tsp vanilla, and 4 tbsp softened butter. Mix well.
Pour the apple mixture into the pastry and then sprinkle the nut mixture on top.
Tent with foil and place in the oven to bake 55 to 60 minutes.
Serve with vanilla ice cream.

nicole — Tue, 01 May 2007 15:18:26 +0000

Preheat the oven to 350 F.
Combine the butter and graham crackers and press into the bottom and half way up the sides of a 9" pie plate. Bake about 6 to 8 minutes. Cool.
Pour milk into a large bowl and whisk in the pudding powders. Continue beating 2 minuts. Spoon half the mixture over the cooled crust.
Whip the cream with 1 tbsp sugar. Add one cup of the whipped cream to the remaining pudding mixture and fold in. Pour over the pudding on the crust.
Spread on the remaining whipped cream. Chill at least 3 hours.
Serve.

nicole — Tue, 03 Apr 2007 03:38:54 +0000

Combine the flour, sugar, and salt in the food processor. Mix briefly.
Add the butter and pulse until crumbly. Add lard and pulse again.
Stir in the water and mix until the dough just comes together and then roll out on a floured surface.
Makes enough for 2 crusts.