Tag Archives: pecans

Coconut custard pie!

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Coconut custard pie!

So I’m obsessed with coconut.  Honestly, it is one of my favorite flavors and scents.  So naturally when I have a hankering for custard pie I had to find a way to add coconut.  Some really dislike custard because of the milky – and potentially – eggy flavor.  I totally get that.  But!  This recipe is amazing.  If you like macaroons, you’ll probably enjoy this.  The custard is there, but just barely.  It isn’t overly sweet or rich.  The custard and the coconut really balance each other out.

With pies I’m not a huge fan of crust.  I generally prefer most to be crustless – especially when it comes to custard and pumpkin.  So in an effort to embrace a crust, I found a chocolate crust recipe and added a kick to it by adding cinnamon, cloves, nutmeg and a bit of extra sugar.  The spice blended nicely with the chocolate and made the pie have the most heavenly scent!

Here’s how it’s done –

Coconut Custard Pie

Chocolate Pie Crust

Recipe sans spice came from Simply Scratch

Ingredients:

1 & 1/8th cup Flour
2 TBSP Unsweetened dark cocoa powder
2 TBSP Granulated sugar
1/2 tsp salt
1 stick (8 TBSP) Cold butter, cut in pieces
2-3 TBSP Cold water

~~~~ If you want to add spices ~~~~

3/4 tsp Ground cloves
3/4 tsp Ground nutmeg
3 & 1/4 tsp Ground cinnamon
2 TBSP granulated sugar

Directions:

Combine flour, cocoa, salt and butter in a bowl using pastry blender (or fork!) until crumbly — if you are fortunate enough to have a food processor it also works well.  Add one tablespoon of water at a time, mixing between additions, until forms into large clumps. Add spices and knead into dough.  Form into a round disc and wrap in plastic wrap. Refrigerate for at least 30 min.

Roll out dough and proceed as normal.  Fits a 9 inch pie dish or tart pan.

Coconut Custard Pie

Recipe adapted from Paula Deen by LittleFoodieChef

Ingredients: 

1/2 stick  (4 TBSP) Butter, melted
2 Eggs
1 TBSP Flour
3/4 cup Granulated sugar
1 tsp Vanilla extract
2 cups Sweetened flaked coconut
1 cup Milk (I used skim)
1 Chocolate pie crust

Directions:

Preheat oven to 350F

Whisk eggs, butter, vanilla extract, and sugar.  Whisk in flour and milk.  Add coconut and blend into mixture.  Pour into pie shell.  Optional – but yummy addition: sprinkle extra coconut on top and add pecan halves.  They toasted up nicely in the oven.

Bake 45-60 min until the custard has risen, is golden brown and firm.  Check by inserted knife – it will come out clean but slightly oily.  Let cool, then refrigerate.

 

Enjoy!

Low sugar Mocha Cheesecake

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In honor of Halloween… I present to you low sugar mocha cheesecake.  I first made this last Halloween at the request of Bob – who in exchange for covering a reference desk shift, requested I make a low sugar/sugar-free cheesecake that went cooresponded with my Halloween costume.

Well I had two costume’s last year, and as I couldn’t figure out how to create a Steampunk inspired cheesecake, I went with the other option… cowgirl.  And what do cowgirls and cowboys drink?  Coffee.  So naturally a mocha cheesecake just made sense.

As you are trying to move off your sugar high of tonight, this might be a lovely option for you.  It is a really tasty cheesecake with a pecan and chocolate crust.  The pecans mix really well with the mocha of the filling.  As a sugar-free option, it is slightly sweeter than a normal cheesecake, but with the addition of sour cream, it really holds back the artifical sweet taste attached to most sweetners.

As a side note… I made a ridiculous number of cheesecakes this past year!

Potion Ingredients:

For the Crust:

1 1/2 cups – sugar free Oreos, crumbled
1 1/2 cups – pecans, chopped
4 Tbsp – butter, melted

For the Filling:

3 – 8oz packages of cream cheese, softened
1 cup – Splenda Brown Sugar Blend
3 eggs
1 tsp – vanilla
4 tsp – instant espresso, powder (I used Starbucks VIA, Italian Roast as both are dark roasts)
2 Tbsp – flour
1 cup – sour cream
4 Tbsp – dark cocoa powder (regular is fine too)

Brew the Potion:

Preheat the oven to 400 degrees F.

Combine the Oreos, pecans and butter. Mix well. Press into the bottom of a 9 inch springform pan, pushing up about 1 inch along wall of pan.

In a large bowl, beat the cream cheese and Splenda until fluffy. Beat in eggs, vanilla and espresso until smooth and well blended. Add flour and sour cream, beating until smooth. Divide into two bowls. Add cocoa powder to one bowl. Blend until smooth. Pour half without cocoa powder onto crust, and smooth out until even. Then gently add other half on top, smoothing until even.

Bake at 400 degrees F for 15 minutes. Reduce oven temperature to 300 degrees F, bake for 25-30 minutes or until cheesecake is set along the edges and slightly jiggles in the middle.

Remove from oven and let cool for 2 to 3 hours and then refridgerate for at least 6 hours or overnight.

Run a knife along the edge of cheesecake to loosen from pan and then remove cheesecake from pan. Serve.

Enjoy!