CLARE AND I MADE JELLY!

THIS IS HER ROSE AND LAVENDER JELLY

MY COCONUT CREAM PIE OBSESSION

I've made a few of these in the last couple weeks...

The pie crust is from "America's Test Kitchen"

and the filling is a mash up of Emeril Lagasse and Martha Stewart's recipes.

It takes a little bit of planning with all the chilling and pre-baking, but it actually comes together quite easily.

Foolproof Pie Crust

follow the recipe EXACTLY

2 ½ cups all purpose flour

1 teaspoon salt

2 tablespoons sugar

12 tablespoons unsalted butter, chilled

½ cup vegetable shortening, chilled

¼ cup cold water

¼ cup vodka, chilled

Process 1 1/2 cups of the flour, salt, and sugar in the food processor until mixed well.

Add butter and shortening and process about 15 seconds, until mixture looks like cottage cheese and begins to clump.

Add remaining cup of flour and pulse 4-6 times until mixture is mixed well and broken up.

Dump contents into a mixing bowl.

Add water and vodka. Use a folding motion to press down on the dough until it sticks together. It will look wetter than a usual pie crust.

Divide into two flattened disks, wrap in plastic wrap and chill in refrigerator at least 45 minutes to 2 days.

Remove chilled pie crust from the fridge and roll out.

Press into 9" pie pan and then re-chill for at least 30 minutes.

Line bottom of pie crust with parchment and fill with pie weights or beans. Bake at 350° for 15-20 minutes.

Remove beans and parchment and prick bottom of crust with a fork. Bake another 10-15 minutes until crust is golden brown.

Let cool.

After the crust is cooled, melt approx. 1/2 cup of white (or regular) chocolate chips in a double boiler. When chocolate is melted, spread in a thin layer over the bottom and sides of the crust. Chill again in the refrigerator until the chocolate hardens.

Filling

¾ cups sugar

1 ½ cups unsweetened coconut milk (1 can)

1 ½ cups whole milk

¼ cup cornstarch

5 egg yolks

¼ teaspoon salt

1 cup flaked coconut

2 teaspoons vanilla extract

1 tablespoon butter

⅓ cup toasted coconut flakes for garnish

whipped cream

In a 1 quart saucepan, combine ¾ cups sugar, coconut milk and 1 cup of the milk. let simmer until milk is scalded.

In a small bowl, whisk the remaining ½ cup of milk and the cornstarch to make a slurry.

In another bowl, beat the egg yolks with the salt. Temper the yolks by incorporating ½ cup of the scalded milk.

Add the yolk mixture and the slurry mixture into the scalded milk and whisk over medium heat until mixture is thickened, about 2 minutes.

Remove from heat and add the coconut, vanilla and butter. Whisk together and let cool down. Cover with a piece of plastic wrap pressed onto the pudding to keep a skin from forming.

When cooled down, pour into the pie crust. Place plastic wrap back on the pie and chill until cold.

Top with whipped cream and toasted coconut.

HAVE YOU TRIED A PINATA?

This is my new favorite apple! I have only found it at Gelson's right now.

Tart, crisp, almost tropical flavors.... Apple heaven!