Creamy and sweet! If you love coconut you are going to love this pie with it coconut graham cracker crust!

Recipe

For the Crust

12 graham crackers crushed

6 tablespoons butter, melted

1/4 cup organic sugar

pinch of sea salt

Preheat oven to 350 degrees. Blend the ingredients together in a medium size bowl. Press into a 9-inch pie plate and bake for 10 minutes. Let cool.

For the Filling

1/2 cup organic sugar

1/3 cup corn starch

1/2 teaspoon sea salt

2 3/4 cup organic milk

4 large egg yolks

1 teaspoon vanilla

1 1/4 cups sweetened coconut

Mix together the sugar, cornstarch, salt and milk in a medium saucepan. Whisk over medium heat until thick and bubbly. Whisk the eggs in a small bowl and pour some of the milk mixture slowly into the eggs. Return to the saucepan and cook for another 2 minutes. Add the vanilla. Strain through a sieve into a medium bowl. Add the coconut and mix well. Pour into the crust and cool. Cover with plastic wrap and chill for at least 4 hours or up to 2 days.

For the Topping

1 cup heavy cream

1/4 cup powdered sugar

Whip the ingredients together with a hand held mixture until it forms peaks. Spread onto the pie and sprinkle with toasted coconut.

 

If you love apple pie you’ll love this double crust pie! The crust is delicate and flaky and the apples are nice and tart. Yum!

Recipe

For the Crust

2 1/2 cups all-purpose flour

1 teaspoon sea salt

1 teaspoon organic sugar

1 cup (2 sticks) butter, cold and cut into cubes

1/4 cup cold water

In a food processor blend together the flour, salt and sugar. Add the butter and pulse until mixture resembles coarse meal. With the processor running pour the cold water in slowly and mix until it all comes together.  Place dough onto a floured surface and divide in half, roll into a round 13 inch circle (about 1/8 inch thick). Drape over 9-inch pie plate and chill (this will help make the pie crust flaky). Roll the other half of dough out the same way. Make an egg wash by whisking 1 egg in a small bowl and set aside.

For the Filling

3 pounds peeled and sliced Granny Smith apples or other tart apple of your choice

3 tablespoons flour

2 tablespoons fresh lemon juice

1/4 cup organic sugar

1 teaspoon cinnamon

1/4 teaspoon nutmeg

1/8 teaspoon sea salt

1 tablespoon cold butter, cut into small pieces

Coarse sugar for sprinkling

Preheat oven 425 degrees. In a large bowl toss together the apples, lemon juice, flour, sugar, cinnamon, nutmeg and salt. Pile the apple mixture onto the pie plate lined with the bottom crust layer. Brush the egg wash on the bottom crust. Place the other round pie dough on top of the apples and trim leaving 1 inch of pie dough hanging over the edge. Roll the dough under and crimp using your fingers. Brush the remaining pie with the egg wash and sprinkle with coarse sugar. Chill for 30 minutes. Bake for 25 minutes (this will set the crust and keep it from turning soggy). Turn the oven down to 375 degrees and bake for another hour. Check at the last 10-15 minutes and cover with foil to prevent the crust from burning. Cool completely and serve. Can be made a day ahead.

Probably my all time favorite pie! Creamy with a tang. And it’s easy to make too!

Recipe

For the Crust

12 graham crackers, crushed

6 tablespoons butter, melted

1/4 cup organic sugar

pinch of sea salt

Preheat oven to 375 degrees. Mix together the crushed crackers, sugar and salt. Pour the melted butter on top and incorporate with a fork until well blended. Press into a 9-inch pie plate. Bake for 10 minutes and cool. Turn oven down to 325 degrees.

For the Filling

1 can sweetened condensed milk

3/4 cup fresh squeezed lime juice

4 large egg yolks

Whisk together the 3 ingredients in a medium size bowl. Pour into pie shell. Bake for 15 minutes. Let cool. Chill for up to a day.

For the Topping

1 cup heavy cream

1/4 cup powdered sugar

Whip the cream and sugar in a medium bowl with a hand held mixer until peaks form. Top the pie and serve.

Super easy pie to make. No need to roll out dough because it’s made with chocolate wafer cookies. I love this rich creamy pie for special occasions. There won’t be anything left!

Recipe

For the Crust

25 chocolate wafer cookies (6 ounces) or 1 1/2 cups chocolate crumbs

5 tablespoons melted butter

2 tablespoons organic sugar

pinch of sea salt

Preheat oven to 350 degrees. Make the crust by pulsing the cookies in a food processor until fine. You can also place the cookies in a zip lock bag and roll them with a rolling pin. Add the sugar and salt and melted butter. Press mixture into a 9-inch pie plate. Bake for 10 minutes and let cool.

For the Filling

2  1/2 cups organic milk

4 ounces bittersweet chocolate like Guittard

1/2 cup organic sugar

1/4 cup cornstarch

1/4 teaspoon sea salt

4 large egg yolks

1 teaspoon vanilla

In a medium saucepan, heat the milk and chocolate over medium heat, whisking occasionally until chocolate is melted. In a small bowl whisk together the sugar, cornstarch and sea salt. Once the chocolate is melted with the milk, pour 1 cup into the sugar cornstarch mixture and whisk. Then pour back into the saucepan. Whisk on medium heat until thick and bubbly. Whisk the egg yolks in a medium bowl and add very slowly 1 cup of the chocolate pudding mixture into the eggs, then pour back into the pot and cook for another 2 minutes. Pour into pie crust through a sieve removing any clumps of eggs and cool. Chill covered with plastic wrap for 4 hours or up to a day.

For the Topping

1 cup heavy cream

1/4 cup powdered sugar

Pour the cream and powdered sugar into a medium size bowl and mix with a hand held mixer until the cream forms peaks. Spread over the pie and serve.