Hello!

Ever since I was a young child baking has been passion of mine. Whether you are alone, chilling with friends or even just really stressed out and needing a way to relax, baking for me has always been a place for me to go. Baked goods are not just delicious but are also extremely fun to make and when you gift someone something your created with your very own two hands, it makes it that much more special. I have never been one for sports, dance or any of those co-curriculars because I am not all that coordinated, so baking is the way I love to pass the time and is a skill I have been working on for a great number years now. This blog is a place where my love of baking and photography meet hand in hand and is also a place filled with my all time favourite recipes. So join me on my baking journey, it does not matter who you are and why you want to learn, just dive in or "dig in" and lets make some SCRUMPTIOUS food!

Coconut Cream Pie

Coconut Cream Pie

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When I was little my family went to a restaurant and my brother and always ordered their coconut cream pie. The other day I really felt like baking something, but I didn't know what, so I decided to make my brother's favourite; a coconut cream pie. This is inspired by a recipe by Martha Stewert I stumbled upon a while ago but is tweaked to my taste preferences. This Coconut Cream Pie with a little twist is very SCRUMPTIOUS and I strongly suggest you to try this recipe out!

Ingredients:

Wafter Crust
  • 25-30 chocolate wafer cookies (the ones that look like rectangles sandwiches) 
  • 1/4 teaspoon sea salt
  • 1/2 cup sweetened shredded coconut
  • 5 tablespoons unsalted butter, melted and cool
Filling
  • 1 1/4 cups sweetened shredded coconut
  • 2 3/4 cups of 2% milk
  • 4 egg yolks
  • 1/2 cup sugar
  • 1/3 cup cornstarch
  • 1 teaspoon of vanilla extract
  • 1/2 teaspoon sea salt
  • 1 1/2 cups whipping cream
  • 1-2 tablespoons of vanilla sugar (or regular)
  • 1/4 of toasted, sweetened coconut

Directions:

Wafer Crust
  1.  Preheat the oven to 325 degrees F.
  2. In a food processor combine cookies (you may need to break them into smaller pieces) and sea salt until it is a sand like consistency (kind of like bread crumbs).
  3. Next, pour butter and add the sweetened coconut into the food processor for about 2 minutes.
  4. Press mixture into the bottom and around the sides of a 9 inch pie dish (press down firmly and make sure it is even).
  5. Place dish in the oven for 18-20 minutes and set aside to cool.
Custard Coconut Filling
  1. In a small/medium sized saucepan, whisk together the milk, egg yolks, sugar, cornstarch, vanilla extract, and the sea salt.
  2. Cook over a medium-high flame (stirring constantly) until the custard thickens or for about 7 minutes.
  3. Pour custard into the pie crust.
  4. Leave to set for 3 hours (or preferably overnight), this is so the custard thickens.
  5. Toast coconut in oven until golden brown and store until you are ready to serve.
Cream and Topping!
  1. A couple hours before you are ready to serve your amazing, delicious creation add 1-2 tablespoons of vanilla sugar (depending on how sweet you like it) to the whipping cream. Whip your cream with a mixer (handheld or standing) until it creates peaks.
  2. (This is optional) Place whipped cream into a zip lock bag and cup the corner to create a hole to make your own piping bag. "Ice" the pie like you would a cupcake (or create your own design).
  3. Sprinkle on your shredded coconut from before on top of the whipped cream.
  4. Serve!
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