Macadamia Nut Pie

This post is thanks to my mother, Sue Ann. She brought this pie to our family dinner last night, it’s amazing! I enjoyed another piece this morning for breakfast! Thanks Mom XO!

Macadamia Nut Pie

1 pre-baked 9″ pie shell
3 cups milk
1 cup sugar
6 Tbl flour
2 Tbl cornstarch
1/2 tsp salt
3 egg yolks, well beaten
3 Tbl butter, softened
2 tsp vanilla
1½ cups chopped macadamia nuts, divided
Whipped cream for topping

In a saucepan, heat milk to scalding. In another saucepan, stir together sugar, flour, cornstarch, and salt. Very gradually in a slow steady stream, beat scalded milk into egg yolks. Now, slowly pour and whisk this mixture into the dry ingredients in the other saucepan. Bring mixture to a boil over medium heat, stirring constantly. Mixture will thicken. Remove from heat and mix in butter, vanilla, and 1/2 cup chopped macadamia nuts. Cool to warm and pour into pie shell. Cover loosely with plastic wrap and chill. When ready to serve, spread sweetened whipped cream over pie filling and sprinkle with remaining 1 cup chopped macadamia nuts.

One Year Ago: Chocolate Orange Cream Pie Chocolate Orange Cream Pie

Two Years Ago: Nutella Brownies Bites Nutella Brownie Bites

Three Years Ago: Strawberry Oatmeal Pecan Strawberry Oatmeal Pecan Muffins

Happy New Year! Top 10 Viewed Recipes in 2014

I wish you all a Happy New Year filled with joy, happiness, and success in all you do. As we close this delicious year and head into another delicious year, I leave you with a recap of the top 10 most viewed posts in 2014. Thanks for stopping by…CHEERS!

1. Sweet Bread Rolls

Sweet Bread Dinner Rolls

2. One Hour Homemade Bread

One Hour Homemade Bread

3. Old Fashioned Raisin Pie

Old Fashioned Raisin Pie

4. Black Forest Cupcakes

Black Forest Cupcakes 1

5. Butterscotch Cupcakes with Butterscotch Buttercream

Butterscotch Cupcakes 1

6. Red Velvet Cake Mix Cookies

Red Velvet Cake Mix Cookies

7. Sub Sandwiches on Homemade Bread

Sub Sandwich on Homemade Bread

8. Chocolate Covered Oreo Peanut Butter Cup Sandwiches

Chocolate Covered Peanut Butter Oreo Sandwich

9. Butter Swim Biscuits

Butter Swim Biscuits 2

10. Chocolate Cupcakes with Chocolate Marshmallow Buttercream

Chocolate Cupcakes with Chocolate Marshmallow

Strawberry Sour Cream Custard Pie

Incredible strawberry layer with a creamy custard layer. I love this pie!

Strawberry Sour Cream Custard Pie

          Strawberry Sour Cream Pie 1        Strawberry Sour Cream Pie 2

1 unbaked 9″ deep dish pie shell

Strawberry Layer:
3 cups frozen strawberries, thawed, drained, patted dry
1 Tbl sugar
1 Tbl butter, cut in little pieces

Sour Cream Custard:
1¾ cups sugar
1 cup flour
1/2 tsp salt
3 eggs, beaten
1 cup sour cream
1 Tbl lemon juice

Preheat oven to 400°. Arrange strawberries in bottom of pie shell. Sprinkle the 1 Tbl sugar and dot with butter pieces. In large bowl, whisk together the 1¾ cups sugar, flour, and salt. Add eggs, sour cream and lemon juice; whisk until smooth. Gently pour over strawberries. Bake for 10 minutes at 400°. Reduce heat to 350° and bake for 45-50 minutes or until center is set. Cool on wire rack for 1 hour. Refrigerate at least 4 hours or overnight to completely set. Serve with whipped cream. Refrigerate leftovers.

One Year Ago: Sourdough & Carmalized Balsamic Onion Stuffing Sourdough & Caramelized Balsamic Onion Stuffing

Two Years Ago: Butterfinger Crunch Cream Pie Butterfinger Crunch Cream Pie

Three Years Ago: Eggnog Chocolate Chip Cookies Eggnog Chocolate Chip Cookies

Harvest Apple Pie

Here’s another pie! Can you ever have enough pie? I think not. This one is filled with apples, cranberries, raisins, walnuts, brown sugar, and cinnamon. Fall time all wrapped in a flaky pastry!

Harvest Apple Pie

Harvest Apple Pie 1 Harvest Apple Pie 2 Harvest Apple Pie 3 Harvest Apple Pie 4

4 granny smith apples, peeled, cored, and sliced
zest of 1 orange
1½ cups fresh cranberries
1 cup raisins
1/2  cup chopped walnuts
1/3 cup flour
3/4 cup brown sugar
1½ tsp cinnamon
1/2 tsp nutmeg
2 Tbl butter, cut in chunks
Pie Pastry for double crust pie

Preheat oven to 400°. Line 9″ deep dish pie plate with half the pastry for bottom crust. In large bowl, stir together apples, orange zest, cranberries, raisins, and walnuts. Add flour, brown sugar, cinnamon, and nutmeg. Toss gently until all is well coated. Pour into prepared pie plate, dot with chunks of butter, roll out pastry for top crust, cover and crimp. Sprinkle liberally with sugar. Bake for 45-50 minutes or until apples are tender. Serve warm with vanilla or cinnamon ice cream!

One Year Ago: Pumpkin Cupcakes w/Chocolate Buttercream Pumpkin Cupcakes with Chocolate Buttercream

Two Years Ago: Fresh Cranberry Cake w/Caramel Sauce Fresh Cranberry Cake with Caramel Sauce

Three Years Ago: Favorite Stuffing for Thanksgiving Favorite Stuffing for Thanksgiving

Chocolate Fudge Pie

I love making pies! So many flavor combinations. Each one is a work of art, carefully crafted for your loved ones’ eating pleasure. Definitely an activity that makes me happy.

Chocolate Fudge Pie

1 unbaked 9″ pastry shell
2 eggs
1 cup sugar
1/2 cup butter, cut in chunks
1 cup semisweet chocolate chips
1 cup chopped pecans
1 cup coconut

Preheat oven to 450°. Line the unbaked pastry shell with foil and bake for 8 minutes. Remove from oven and remove foil. While shell bakes, make filling. In a saucepan, whisk eggs and sugar. Add butter  and chocolate chips. Cook over medium heat  whisking constantly until butter and chips melt and mixture is creamy and coats the back of a spoon (about 4-5 minutes). Pour filling into pastry shell as it comes from the oven. Turn oven heat down to 350° and bake pie for 20-22 minutes more. Serve warm or room temp with vanilla ice cream and a glass of milk!

One Year Ago: Cranberry Cinnamon Coffee Cake Cranberry Cinnamon Coffee Cake

Two Years Ago: Sweet & Savory Sausage Stuffing Sweet & Savory Sausage Stuffing

Three Years Ago: Crispy Crunchy Peanut Butter Brownies Krispie Crunchy Peanut Butter Brownies

Eggnog Cream Pie

Time to brush up on those pie baking/eating skills. Here is a great place to start,

Eggnog Cream Pie.

Eggnog Cream Pie

Eggnog Cream Pie 2

Eggnog Cream Pie 3 Eggnog Cream Pie 4 Eggnog Cream Pie 5

1 Prebaked single crust 9″ deep dish pie shell (recipe below)
3 cups eggnog
3/4 cup sugar
4½ Tbl cornstarch
1/4 tsp salt
4 egg yolks, beaten
2 Tbl butter
1 tsp vanilla
1/4 tsp nutmeg

Combine eggnog, sugar, cornstarch, and salt in large saucepan.  Heat over medium heat to boiling, stirring constantly.  Add a small amount of hot milk mixture to egg yolks to warm (whisking constantly), and then add egg yolks to milk mixture (whisking constantly).  Boil 1 minute stirring constantly till thick and smooth.  Remove from heat and add butter, vanilla, and nutmeg.  Beat several times while cooling a bit.  Pour eggnog filling into baked pie shell while slightly warm. Cover with wax paper. Cool completely in refrigerator until set for clean slices.  Serve with whipped cream and a sprinkle of nutmeg.

Single Crust 9″ Deep Dish Prebaked Pie Shell:
1 cup flour
1 tsp sugar
1/2 tsp salt
1/3 cup shortening, cold
3 Tbl ice water

Combine flour, sugar, and salt.  Cut shortening into flour mixture.  Add water 1 Tbl at a time, stirring with a fork.  When dough comes together, shape into a disk and refrigerate for about an hour. Roll out on well floured surface, place in pie plate, crimp edges. Poke with fork, lay foil gently down inside, place pie weights (or dry beans). Bake in 425° preheated oven for 10 minutes. Gently take out foil with weights, turn heat down to 350° and bake 10 minutes more.

One Year Ago: Zucchini Crust Personal Pizza Zucchini Crust Personal Pizza

Two Years Ago: Apple Pumpkin Pecan Cake Apple Pumpkin Pecan Cake

Three Years Ago: Eggnog Chocolate Chip Cake Eggnog Chocolate Chip Cake

Crazy for Coconut!

I love coconut, how about you? Here are some ideas for your coconut cravings…

Toasted Coconut Cream Pies   Coconut Macaroons   Toasted Coconut Banana Bread

Coconut Pecan Cinnamon Chip Oatmeal Cookies   Orange Coconut Pecan Cake   Coconut Cupcakes

Dark Chocolate Coconut Brownies   Coconut Pecan Oatmeal Bread   Coconut Chocolate Chip Cookies

Coconut Almond Chex Mix  Black Bottom Coconut Macadamia Bars  Pecan & Coconut Cream Popcorn  Double Coconut Cream Pie

Chocolate Coconut Crunch Cookies   Raspberry Coconut Muffins   Pineapple Coconut Coffee Cake

Coconut Bundt Cake   Coconut Spice Bars   Double Chocolate Coconut Cookies

Lemon Blueberry Bread with Coconut   Chocolate Chip Coconut Date Nut Bars   Coconut Bites

Chewy Coconut Oatmeal Cookies   Chocolate Coconut Cookie Bars   Oatmeal Cake with Chocolate Coconut Pecan Frosting

Coconut Toffee Ricotta Cheese Cake   Pineapple Coconut Muffins with Almond Crunch   Coconut Vanilla Oatmeal Cookies

One Year Ago: Chocolate Red Velvet Cupcakes Chocolate Red Velvet Cupcakes

Two Years Ago: White Chocolate Cranberry Macadamia Nut Cookies White Chocolate Cranberry Macadamia

Three Years Ago: Parmesan Herb Rolls Parmesan Herb Rolls

If you are interested in Demarle bakeware and kitchen tools such as Silpat & Perforated Baking Sheet please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.

Double Coconut Cream Pie

I had the most delicious lunch today, the most coconuty coconut cream pie! Rich and creamy with lots of sweet chewy coconut. Dreamy! I do realize that most people would probably eat it for dessert, I’m just a little different. ;o)

Double Coconut Cream Pie

Double Coconut Cream Pie 2

1 (9 inch) deep dish pie shell, baked, pastry or graham cracker
2 (13.5 oz) cans coconut milk
4 1/2 Tbl cornstarch
1/4 tsp. salt
3/4 cup sugar
4 egg yolks, beaten
2 Tbl butter
1½-2 cups sweetened shredded coconut

Combine coconut milk, cornstarch, salt, and sugar in large sauce pan. Heat to boiling over medium heat, whisking constantly. Add a small amount of hot coconut milk mixture to egg yolks to warm, and then add egg yolks to coconut milk mixture. Boil 1 minute stirring constantly till thick and smooth.  Remove from heat and stir in butter. Cool for about a half hour, stirring frequently. Stir coconut into lukewarm filling. Pour into baked pie shell, cover with piece of parchment or wax paper. Cool completely in refrigerator. Serve with whipped cream and toasted coconut.

One Year Ago: Chocolate Peanut Butter Chip Muffins Chocolate Peanut Butter Chip Muffins

Two Years Ago: Peanut Butter & Strawberry Jam Brownies Peanut Butter & Strawberry Jam Brownies

If you are interested in Demarle bakeware and kitchen tools such as Silpat & Perforated Baking Sheet please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.

 

Chocolate Orange Cream Pie

A love of the flavor combination of chocolate and orange came from my Dad. Roger loves Orange Sticks, dark chocolate covered orange jelly sticks that come all in a row in a long thin box. Do you know what I’m talking about? I don’t think a Christmas or Birthday (actually for my Dad that is the same day) went by that he didn’t receive one of those boxes. Then comes along the wonderful creation of the Chocolate Orange, genius, brilliant! Well, maybe that’s going overboard, it is yummy. So today I give you my Chocolate Orange Cream Pie, not genius or brilliant…just pretty yummy. This is for you Dad, love ya! Yes, I will be bringing some over to you and Mom tomorrow! ;o)

Chocolate Orange Cream Pie

9″ Deep Dish Chocolate Cookie Crumb Crust:
1½ cups cookie crumbs (chocolate wafers like Nabisco Famous Chocolate Wafers)
6 Tbl butter, melted

Preheat oven to 375°. Stir together chocolate cookie crumbs and butter. Press into pie plate, bottom and up sides. Bake for 8 minutes. Cool.

Orange Cream Pie Filling:
1 large orange, juice (1/3 cup) and fine zest
2 2/3 cups milk
4½ Tbl cornstarch
1/4 tsp salt
3/4 cup sugar
4 egg yolks, beaten
2 Tbl butter
1/2 tsp vanilla
1 drop red food coloring

Combine orange juice, zest, milk, cornstarch, salt, and sugar in large saucepan. Heat to boiling over medium to medium high heat, whisking constantly.  Put egg yolks in small bowl, whisk into yolks a small amount of hot milk mixture to warm the yolks, and then slowly add them back to milk mixture.  Boil 1 minute whisking constantly until thick and smooth.  Remove from heat and stir in butter, vanilla, and red food coloring.  Beat several times while cooling.  Pour into baked pie shell when it has cooled to just warm.  Cover with wax or parchment paper, cool completely in refrigerator (at least 3 hours) until filling is cold and set.  Serve with drizzled chocolate and whipped cream.

One Year Ago: Nutella Brownie Bites Nutella Brownie Bites

Two Years Ago: Strawberry Oatmeal Pecan Muffins Strawberry Oatmeal Pecan Muffins

If you are interested in Demarle bakeware and kitchen tools such as Silpat & Perforated Baking Sheet please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.