DAD'S FAVORITE COCONUT CREAM PIE
Steps:
- For the crust: Preheat the oven to 325 degrees F. Line the bottom of a 9-inch springform pan with parchment and set it aside.
- In a food processor, combine the chocolate cookies with the coconut oil and salt and pulse until the mixture is sandy and starts to clump together. Add the coconut and pulse just a couple more times to get it evenly distributed.
- Press the mixture firmly into the bottom of the prepared pan, pressing it up against the sides to give it a 1- to 1 1/2-inch-tall crust. Bake until set, about 25 minutes. Let it cool.
- For the filling: In a medium saucepan, whisk together the milk, sugar, cornstarch, vanilla, salt and egg yolks. Cook over medium-high heat, whisking constantly, until thickened, 3 to 5 minutes. Stir in the shredded coconut and pour into the cooled crust. Refrigerate until set, about 2 hours. (This can be done up to 2 days in advance; keep covered in the refrigerator.)
- For the topping: Toast the coconut in a dry skillet over medium heat, stirring often, until golden brown, about 5 minutes. Let it cool.
- With an electric mixer or in a stand mixer fitted with a whisk attachment, beat the heavy cream to stiff peaks. Spread it on the pie, then sprinkle with the toasted coconut flakes. Top with shaved chocolate or chocolate sprinkles. Refrigerate until ready to serve.
- When you're ready to take it out of the pan, run a small offset spatula around the edge and carefully remove the sides. Enjoy!
FAVORITE PIE CRUST FOR LEMON CREAM PIE
Use this recipe when baking our Lemon Cream Pie.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 3h30m
Yield Makes 1 crust
Number Of Ingredients 5
Steps:
- In a food processor, pulse flour, salt, and sugar several times to combine. Add butter. Pulse until mixture resembles coarse meal, with just a few pea-size pieces remaining.
- Sprinkle with 2 tablespoons ice water. Pulse until dough is crumbly but holds together when squeezed with fingers (if needed, add up to 2 tablespoons more ice water, 1 tablespoon at a time). Do not overprocess.
- Turn dough out onto a work surface; form dough into a 3/4-inch-thick disk. Wrap tightly in plastic, and refrigerate until firm, at least 1 hour.
- Unwrap dough; place on a large piece of floured waxed paper. Roll dough to a 14-inch round. Using paper, lift and wrap dough around rolling pin (discarding paper); carefully unroll over a 9-inch pie plate. Gently fit into bottom and up sides of plate.
- Trim overhang to 1 inch; fold overhang under itself. Pinch between thumb and forefinger to make a uniform edge around the rim. Crimp edge; refrigerate until chilled, about 1 hour.
MY DAD'S PIE CRUST
Daddy was the baker in our house. He was most fond of pie, but just couldn't make a descent crust to save him, until he found this recipe in either a Betty Cocker or Better Homes and Gardens cookbook. I don't know which (this was forty-five some years ago). I have looked on Zaar for a recipe like this - and while they are similar they aren't Daddy's. Word to the wise - roll the dough out between two pieces of wax paper - the only way. Do not double the recipe for two crusts - just doesn't work. I make one crust at a time and store in the fridge while making the next. We are crust fiends in our house - so I always make a thicker crust then this recipe produces. I make three portions of this recipes for a two crust pie (1 and 1/2 per crust). Prep time includes cooling time. Cooking times depends on for what you are using the crust. Patience Grasshooper - it will be worth it.
Provided by LauraBlueEyes
Categories < 60 Mins
Time 50m
Yield 1 8 inch
Number Of Ingredients 5
Steps:
- Add 1 cup plus 2 T flour to mixing bowl.
- Add salt and mix with fork.
- Add oil and mix with fork just until combine (will be crumbly).
- Add COLD water (I have a cup of water with ice cube set up for this) 1 T at a time. Mix and add water until a ball of dough forms.
- Put in the fridge and let rest for 15 to 30 minutes (I don't always wait - but it is better if you do).
- Roll out between two pieces of wax paper.
- Lift the top piece of paper off the crust.
- Lift the bottom paper with the crust to the pie pan and invert.
- Peel the wax paper from the crust.
- Fit and crimp: fill or bake blind if one crust.
- Fit, fill and repeat if two crust.
- I estimate that this makes an 8 inch pie crust see my notes about the amount of crust I use for a 9 inch.
- Bake according to your pie recipe.
DAD'S FAVORITE PIE CRUST
This crust is very simular to a couple others posted here. :) I've used this one MANY times and it's always delicious.
Provided by Carol
Categories Pie
Time 1h
Yield 2 pies with lids
Number Of Ingredients 8
Steps:
- In a large bowl sift together flour, salt, baking powder and sugar.
- Using a pastry cutter, cut in shortening.
- (Should make small crumbles.).
- In a measuring cup, measure water, vinegar and egg.
- Mix well.
- Pour liquid into shortening mixture.
- Blend together but don't over work dough.
- Divide into 4 balls.
- Makes two pies with lids or 4 pie crusts.
- **Ibake my pies at 425 for 40-50 minutes.
- **Freezes well.
Nutrition Facts : Calories 2485.3, Fat 175.9, SaturatedFat 43.9, Cholesterol 105.8, Sodium 1385.4, Carbohydrate 197.9, Fiber 6.8, Sugar 7.2, Protein 29
DAD'S FAVORITE PIZZA
Our daughter, Stephanie, makes this pizza for her dad whenever he has a craving for it. Meat eaters will definitely get their fill with a slice of this deep-dish delight.-Nancy Jo Leffler, DePauw, Indiana
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 8 slices.
Number Of Ingredients 19
Steps:
- In a small bowl, dissolve yeast in warm water. In a large bowl, combine butter, eggs, grated Parmesan, salt, yeast mixture and 2 cups flour; beat on medium speed until smooth. Stir in enough remaining flour to form a soft dough., Turn dough onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover with plastic wrap and let rise in a warm place until doubled, about 1 hour., Punch dough down; let rest for 5 minutes. Grease a 12-in. deep-dish cast-iron skillet or other ovenproof skillet; sprinkle with cornmeal. Press dough into pan; build up edges slightly., Preheat oven to 400°. In a large skillet, cook beef, sausage and onion over medium heat until meat is no longer pink and onion is tender, breaking up meat into crumbles, 8-10 minutes; drain. Spread pizza sauce over dough to within 1 in. of edges; sprinkle with meat mixture. Top with the mushrooms, pepperoni, ham, olives, mozzarella and shredded Parmesan., Bake until crust is golden brown and cheese is melted, 30-35 minutes.
Nutrition Facts : Calories 596 calories, Fat 34g fat (16g saturated fat), Cholesterol 176mg cholesterol, Sodium 1815mg sodium, Carbohydrate 41g carbohydrate (3g sugars, Fiber 3g fiber), Protein 33g protein.
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