Bob recipe: Coconut Cream Pie

Nuts over coconut cream pie?  Here’s another recipe of coconut cream pie with meringue topping to enjoy…

from:  Baker’s Corner
Product:  Flaked coconut

Bob recipe:  Coconut Cream Pie

3/4 cup sugar
1/3 cup flour
1/4 teaspoon salt
2 cups milk
3 egg yolks, beaten
2 tablespoon butter
1 teaspoonn vanilla
1 cup flaked coconut

Combine sugar, flour and salt in heavy pan.  Stir in milk.  Stir over medium heat until thick and comes to a boil.  Remove from heat and add beated egg yolks.  Cook 2 minutes.  Remove from heat.  Add vanilla, butter and flaked coconut.  Mix well and pour into 8 inch baked pie shell.  Cover with meringue.  Bake at 375 F oven until gold en brown.

Tip:  to toast coconut for a great topping for ice cream – preheat oven to 400 F.  Place 1 cup coconut chips on cookie sheet.  Bake for 5 minutes.


Mouth-watering “MINI PIES” (Book Review)…and Perfect Pie Crust Recipe

Baking mini pies is a marvel of an idea, of course.   Even Bakers’ Square pies only look great when displayed at the counter…a slice of the pie just doesn’t have the same appeal as the uncut pie.   So bite-size mini pies would be the way to go.

A new book of Mini Pies was sent to me (thanks again to Beth Cook and Ulysses Press) and it’s cute and packed with sweet and savory pie recipes…I can’t wait to try them all.  Baked fruit pies are my hubby’s favorites; I love the unbaked cream pies.

Authors Morgan Greenseth and Christy Beaver are on a mission with their book, Mini Pies…”Christy and I wanted to remove that stigma (pies can be intimidating and difficult to perfect) and make pie accessible for bakers at every level.”  There’s a whole chapter on pie crust (perfect pie crust, graham cracker crust, and even Vegan pie crust).   The next chapters (Fruit Pies, Cream Pies, Nut & Savory Pies) include the popular pies and new pie creations like Dirty Chai pie (mmm, interesting indeed!)…and I book marked Mango Cream Pie right away (that’s definitely in my to-do list!).   Whipped Cream, yes Vegan too and meringue recipes are also included in the book.   Lots of sweet tips from the authors in each recipe (I smiled at this tip on the Bourbon Pecan Pie recipe page:  “You may as well sip the remaining bourbon while your pies are in the oven.”).

Time for my pie “work-out”!   Here’s the perfect Pie Crust I followed from Morgan and Christy’s book…


8 tablespoons butter (1 stick)
6 tablespoons shortening
2 1/2 cups all-purpose flour
2 teaspoons salt
4 teaspoons sugar
6 to 8 tablespoons ice water

1.  Chop the butter and shortening into 1/4-inch pieces.  Place in the freezer to chill while you prepare the other ingredients.  (I skipped the chilling; the butter was rock-hard when taken out from the fridge.)

2.  Blend the flour, salt, and sugar in a food processor.  Add the chilled shortening and process until the mixture climbs the walls of the processor bowl.  Add the butter, one piece at a time, and process thoroughly.  (I added all the butter and shortening all at one time, and let the food processor do its thing — turning the mixture into fine crumbs.)

3.  Add the ice water, 1 tablespoon at a time until the mixture comes together in a ball and makes 2 laps around the processor bowl.  (I made sure no ice was included!)

4.  Remove the dough, divide it in half, and flatten each half into a disc.  Wrap each disc in plastic wrap and chill in the refrigerator for 30 minutes.

I opened a can of store-bought blueberry pie filling.

5.  Preheat oven to 350 F.  Generously grease a 12-cup (mini) muffin tin with cooking spray.

6.  On a thoroughly floured surface, roll out the pie crust to a thickness of 3/16 inch.  Using a 4-inch-diameter round cutter, cut 12 crusts.  (I rolled my pie disc in between 2 sheets of plastic wrap and I simply used my hubby’s whisky glass for my cutter.)

7.  Using a mini cookie cutter (your choice) and leftover dough, cut out 12 shapes to use as pie toppers.  (I used a heart-shaped mini cookie cutter.)

8.  Carefully shape the crusts into the wells of the muffin tin, crimping the edges with your fingers.

9.  Fill each mini pie to the brim with the blueberry filling.  Top each mini pie with a pie topper.  (I used a small ice cream scooper.)

10.  With a pastry brush, lightly brush the pie crusts with soy milk, then sprinkle with sugar.  (I used ordinary whole milk.)

11.  Bake for 20 to 25 minutes, until the crusts are golden brown.  (I was afraid filling would bubble up and run over the muffin tins, so I placed the muffin tin over a large baking tray —- Big mistake!.  The crusts didn’t brown at all.  I place the large baking tray not directly below the muffin tins…and it baked nicely after some minutes.)

Oh little gems…thanks to this wonderful Mini Pies book…I love these pies!  I highly recommend you to have this book…and wow your guests at next party!

Shared Recipe: African Sweet Potato Pie

Here’s a great sweet potato pie to bake this coming holiday season….and it’s different, it’s African!  The photo I attached is a sweet potato pie that I just baked.

African Sweet Potato Pie

(Source: Make Me Something Good to Eat by Tamra Davis)

2 large sweet potatoes (pre-baked)
2 tablespoons butter
2 eggs
1/3 cup of sugar
¼ cup of maple syrup
1 tablespoon of flour
2/3 cup of milk
½ teaspoon of cinnamon
Pinch of salt
Pie Shell (or use pre-made)
1 stick of butter
1 ½ cup of flour
1 tablespoon maple syrup
¼ teaspoon salt
¼ – ½ cup of ice water

Pre-bake 2 sweet potatoes (wrap in foil and bake at 375 for 45 min) until they are soft.

Make the pie dough by cutting in butter to flour. Add the sugar and salt. Slowly add water till it forms a dough. Refrigerate for 30 minutes. Then roll it out between 2 pieces of wax paper or plastic wrap. Place in a pie pan and then pre-bake at 375 with a pie chain or some other weight for 20 minutes. Set aside to cool.

Either by mixing in a bowl or in a blender place the insides of the sweet potatoes, butter, eggs, sugar, maple syrup, flour, milk, cinnamon, nutmeg and salt. Mix this together till super smooth.

Place in the pre baked pie shell and bake for 35-50 minutes or until center is set to the touch. Cool and serve. It will continue to set in the refrigerator.

*This can be made non-dairy by using margarine instead of butter and soymilk instead of milk.

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BOB RECIPE: Raspberry Whoopie Pies (Wilton)

from:  Wilton Inc.
Product: Whoopie Pie Pan

BOB RECIPE:  Raspberry Whoopie Pies (Wilton)

1/2 cup (1 stick) butter, softened
1 cup granulated sugar
1 egg
1/2 teaspoon vanilla extract
2 1/4 cups cake flour, sifted
1 1/2 teaspoons baking powder
1/4 teaspoon salt
2/3 cup milk
Whoopie Pie Filling (your favorite cream cheese icing)
1/3 cup seedless raspberry jam

Preheat oven to 325 F.  Lightly spray Whoopie Pie Pan with nonstick cooking spray.

In large mixing bowl, beat butter and sugar with electric mixer on medium speed until light and fluffy, about 3 minutes.  Add egg and vanilla; beat until well combined.

In another bowl, sift together the flour, baking powder and salt.  Add half the dry ingredients into the butter mixture and mix on low speed.  When dry ingredients are almost incorporated, stop the mixer and add the milk.  Continue to mix on low speed until all ingredients are almost incorporated.  Stop the mixer and add the remaining dry ingredients.  Mix on low until just combined.

Spoon 2 tablespoons of batter into each cavity; spread batter to the edges.   Cavity should be about 2/3 full.

Bake for 11-13 minutes or until the top of the cake springs back when touched.  Allow the cakes to cool in pan 8 minutes.   Cool completely before filling.  To assemble pies, spread raspberry jam on one cake and filling on the other; sandwich together.

Makes 12 whoopie pies (24 cakes total).

Deep Dish Fresh Blueberry Pie

Fresh, homemade pies don’t have to wait until summer.  With tasty, ripe blueberries from Chile available in the supermarket right now, it’s easy to make a beautiful dessert anytime at all.

Fresh blueberries need no pitting, peeling or chopping–just a quick rinse and they’re ready to toss with freshly squeezed orange juice and some tapioca and sugar.  Spoon this fresh, all-natural mixture brimming with fresh berry goodness into a homemade or ready-made crust, top with another crust, and pop it into the oven.

Blueberries not only bring flavor to the table; each juicy bite brings healthful benefits, as well:

A half-cup of blueberries packs plenty of fiber, vitamin C, potassium and antioxidant into only 40 sweet calories.
Blueberries contain more disease-fighting antioxidants than red wine or green tea.
Half a cup of blueberries a day may help improve brain function plus help prevent Alzheimer’s and dementia, according to independent university studies.
Some scientific evidence suggests that blueberries may be beneficial for the skin.  New skin care treatments include blueberry extracts to help revitalize the skin and hasten healing.

Look for fresh Chilean blueberries at your local grocery stores and enjoy the taste of summer all year long.

For more fresh blueberry inspirations,  go to:

Deep Dish Fresh Blueberry Pie  
Makes 10 servings
Courtesy of the Chilean Fresh Fruit Association

1-1/2   cups sugar
6          tablespoons quick-cooking Tapioca
8          cups Fresh Chilean Blueberries
Juice of 1 orange
1          egg mixed with 1 tablespoon milk

Pastry dough for a large double crust pie.

Preheat oven to 375.

In a large mixing bowl toss together sugar, tapioca, Blueberries & juice. Roll out pastry bottom on a well-floured surface to fit in pie dish. Place in the bottom of a 9-½ inch deep-dish pie plate. Spoon filling into pie dish. Chill while rolling out top layer of pastry. Cut out 5 or 6 small wholes in pastry top using a decorative cookie cutter. Gently roll dough onto top of pie. Crimp edges of pastry to form a tight seal & decorative trim. Brush pie with egg & milk wash.

Bake Pie on a tray for 45 to 50 minutes. The blueberry filling should be bubbly & the crust golden brown.   Cool before serving.

Calories 443, fat 16 gms, calories from fat 144, saturated fat 4 gms,  cholesterol 21 mg, sodium 9 mg, dietary fiber 4 gms, protein 4 gms

For more information please visit

Superfood Snack Suggestions

Toss some fresh Chilean blueberries together with walnuts andtoasted oats laced with a touch of honey.

Fill a snack-size bag or container with flavor-rich blueberries.

Take them along to work, school, an outing, or sports event.

Sweeten up Your Morning, Noon and Night.

Ladle pancake batter onto a hot griddle, then scatter some fresh blueberries over the batter and finish cooking as usual.

Heat fresh blueberries in maple syrup to pour on pancakes or waffles.

Try blueberries, toasted nuts and crumbled blue cheese over a fresh spinach salad.

Blend fresh blueberries with a banana, milk and crushed ice for a beautiful, deep purple smoothie.

Blueberries love compatible spices; try them with cinnamon, coriander, fresh, ground or crystallized ginger, nutmeg, or vanilla

Add great nutrition and a little fun to the kids’ meals – like adding blueberries to their oatmeal in the shape of a smiley face, or a snow man, a wreath or other holiday icons .

For more information, please contact

Patricia Schneider
(415) 717-7595

BOB RECIPE: Lemon Meringue Pie

from: Pinnacle Foods Corporation
Product:  Cream Cornstarch

BOB RECIPE:  Lemon Meringue Pie

1/4 cup cornstarch
1 cup sugar
1/4 cup freshly squeezed lemon juice
3 eggyolks
1 1/2 cups water
1 teaspoon grated lemon rind
1 tablespoon butter
1 (9-inch) pre-baked pie shell

Directions for Filling:

In a medium saucepan, combine cornstarch, sugar and lemon juice; mix well.  Beat eggyolks; add to cornstarch mixture.  Add water.  Bring mixture just to boiling over medium heat and simmer gently for 5 minutes, stirring constantly.  Remove from heat.  Add butter and grated lemon rind to thickened mixture and stir until thoroughly blended.  Pour into baked pie shell.  Prepare meringe.

Directions for Meringue:

3 egg whites
6 tablespoons sugar

Preheat oven to 400 F.  With electric mixer at high speed, beat egg whites until soft peaks form.  Gradually add sugar.  Continue to beat on high speed to form stiff, glossy peaks.  Spread meringue over filling, carefully sealing entire edge of crust to prevent shrinking.  Bake for 8 to 10 minutes or until golden.  Cool on cake rack away from draft for 2 hours.  Refrigerate, serve cold.