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Pie Time

November 26, 2010


Don’t mind the photo quality, I didn’t come home to Long Island with my photo lamp and Scott’s nice DSLR!

Last night was, of course, Thanksgiving. My family broke tradition this year by forgoing the turkey/stuffing/gravy feast for a lighter(?) 3 course meal of antipasto, cheese, baked hors d’oeuvres, and pie. My mom started out planning on just making her Coconut Cream Pie, which she introduced to our repertoire last year, but as the holiday grew closer she decided to tack on the traditional apple and pumpkin pies as well. 3 pies, 4 people, and an obligation to the elliptical machine this morning!


Mom’s Coconut Cream Pie (adapted from Emeril’s Best Ever Coconut Cream Pie recipe)

  • Pre-baked Pastry Pie Crust
  • 1/2 cup sugar
  • 1 1/2 cups unsweetened coconut milk
  • 1 1/2 cups whole milk
  • 1/4 cup cornstarch
  • 5 egg yolks
  • 1/4 teaspoon salt
  • 1 cup flaked, sweetened coconut
  • 2 teaspoons vanilla extract
  • 1 tablespoon butter
  • 1 (9-inch) baked pie shell, recipe follows
  • 1/3 cup toasted coconut
  • Whipped cream, for garnish

In a nonstick 1-quart saucepan, combine 1\2 cup sugar, coconut milk, and 1 cup milk. Scald mixture.

In a small mixing bowl, whisk the remaining 1/2 cup milk and cornstarch together to make a slurry. Whisk egg yolks with salt in medium bowl. Temper yolks by adding 1/2 cup scaled milk mixture to yolks and whisk well. Add yolk mixture and slurry back into milk mixture and whisk vigorously over medium heat until thickened, about 2 minutes. Remove from heat and add coconut, vanilla, and butter. Whisk until uniformly incorporated.

Pour the filling into the prepared pie shell. Cover the pie with plastic wrap and place in the refrigerator. Chill the pie completely, about 2 hours. To serve, top with toasted coconut and a whipped cream.


Apple Crumb Pie

I took the Apple Pie into my hands, since that’s usually my project anyway, but also because I was dying to use my Apple Crisp recipe again, except obviously this time it goes into a pie crust. Here’s the recipe again, with a modified crumb topping to accommodate the smaller area atop the pie.

  • 1 Pastry Pie Crust, uncooked
  • 6 apples, peeled and sliced thin (A nice variety is always good. I used some Braeburn, Fuji and Rome)
  • 2 tbsp. cornstarch
  • 2 tbsp. flour
  • 2 tbsp. sugar
  • 1/4 cup brown sugar
  • 1 tsp. vanilla
  • 1 tsp. cinnamon
  • 1/2 tsp. nutmeg
  • 1/4 tsp. each of ground cloves and allspice
  • 1.5 tbsp fresh lemon juice
  • 3 tbsp. dark rum (My mom didn’t have dark rum so we ended up using a delicious and syrupy vanilla liqueur!)

Crumb Topping

  • 1 stick butter
  • 1/4 cup flour
  • 1/2 tsp. cinnamon
  • 1/4 cup raw rolled oats
  • 1/4 cup brown sugar

Preheat oven to 400 degrees. Put the apple slices in a large mixing bowl. Combine the rest of the filling ingredients in a smaller bowl and stir until well blended. Pour over the apples and mix to coat well. Pour into the uncooked pie crust and layer to fill any gaps and create an even top.

In a small bowl cut crumb topping ingredients together with two knives until well combined and the texture resembles the size of peas. Using your hands, gently press the topping onto the pie, covering entire surface.

Place pie on a baking sheet in the middle of the oven and bake at 400 degrees for 20 minutes. Lower temperature to 350 degrees and bake for another 20 minutes. Let cool before eating so the juices gel together nicely. Enjoy!


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