Coconut cream Pie

   

 Coconut Cream Pie

Ingredients

1 (9-inch) blind-baked pie crust
2 oz. bittersweet chocolate chips or chunks, melted
4 large egg yolks
3 cups unsweetened coconut milk
2/3 cup granulated sugar
5 tbsp. cornstarch
¼ tsp. salt

For topping: 
1 cup heavy cream
¼ cup confectioners' sugar
1 tsp. vanilla extract
Toasted coconut curls (or toasted shredded coconut)

Directions

  Be sure the blind-baked pie crust is completely cooled before proceeding.  With a pastry brush or small spatula, brush a thin coat of melted bittersweet chocolate over the inside of the pie crust.  This will act as a barrier between the crust and the filling, preventing the crust from becoming soggy.  Chill about 10 minutes or until the chocolate is set.
To make the filling, place the egg yolks in a medium bowl     or liquid measuring cup and whisk briefly.  In a medium       saucepan, combine the coconut milk, sugar, cornstarch and salt.  Bring the mixture just barely to a simmer over medium  heat.      

Slowly add a bit of the coconut milk mixture to the bowl with the egg yolks, whisking constantly to prevent the eggs from curdling.  Continue adding until at least half of the liquid has been added to the bowl.  Return the coconut-egg yolk mixture to the saucepan and whisk to blend.  Continue to heat, stirring and whisking frequently, until the mixture begins to bubble and thicken.  The mixture should thicken significantly.  Remove the pan from the heat.  Strain through a fine mesh sieve to remove any lumps, then smooth the coconut custard in an even layer in the prepared pie shell.  Cover with a piece of plastic wrap directly on the surface of the coconut custard (this will prevent a skin from forming).  Transfer the pie plate to the refrigerator and let chill until well set, at least 4 hours.

                                                                                                                           

Just before serving, combine the heavy cream and confectioners' sugar in the bowl of an electric mixer with the whisk attachment.  Whip on medium-high speed until medium-stiff peaks form, being careful not to over beat.  Blend in the vanilla.  Remove the plastic wrap and smooth the whipped cream in a fluffy layer over the coconut custard.  Top with toasted coconut as desired.  Slice and serve.                                            

                                                                                                                                                                      

Apple pie again..

 

some previous collection..hehehhe an apple pie our favorite dessert...hahhahaa...prepare for hi-tea

Apple Pie..

Apple pie for hi tea ...

Pumpkin Pie...

A mixture of fresh pumpkin puree mix with cream cheese, fresh ground ginger and blended cinnamon stick ..uummph! tasted so creamy and delicious.....people who don't like pumpkin pie will like this

Ingredients

1 (8-ounce) package cream cheese, softened (abt 200gm)

2 cups canned pumpkin, mashed ( i just japanese fresh pumpkin and boil and mashed)

1 cup sugar

1/4 teaspoon salt

1 egg plus 2 egg yolks, slightly beaten

1 cup half-and-half

1/4 cup (1/2 stick) melted butter

1 teaspoon vanilla extract

1/2 teaspoon ground cinnamon ( i blended cinnamon stick)

1/4 teaspoon ground ginger, optional

1 piece pre-made pie dough

Whipped cream, for topping

Directions

Preheat the oven to 350 degrees F.

Place 1 piece of pre-made pie dough down into a (9-inch) pie pan and press down along the bottom and all sides. Pinch and crimp the edges together to make a pretty pattern. Put the pie shell back into the freezer for 1 hour to firm up. Fit a piece of aluminum foil to cover the inside of the shell completely. Fill the shell up to the edges with pie weights or dried beans (about 2 pounds) and place it in the oven. Bake for 10 minutes, remove the foil and pie weights and bake for another 10 minutes or until the crust is dried out and beginning to color.

For the filling, in a large mixing bowl, beat the cream cheese with a hand mixer. Add the pumpkin and beat until combined. Add the sugar and salt, and beat until combined. Add the eggs mixed with the yolks, half-and-half, and melted butter, and beat until combined. Finally, add the vanilla, cinnamon, and ginger, if using, and beat until incorporated.

Pour the filling into the warm prepared pie crust and bake for 50 minutes, or until the center is set. Place the pie on a wire rack and cool to room temperature. Cut into slices and top each piece with a generous amount of whipped cream.

Chicken Pie

Chicken  Pie Recipe

 Ingredients

Chicken and stock ingredients:

• 1 (3 1/2 pound) frying chicken
• 1 carrot
• 1 celery stalk
• 1 small onion, halved
• 2 teaspoons salt

Pie crust ingredients:

• 1 1/2 cups all-purpose flour
• 1/2 teaspoon salt
• 1/2 cup (1 stick) chilled unsalted butter, diced into 1/2-inch cubes (best to chill cubes in the freezer for at least 15 minutes before using)
• 1/4 cup vegetable shortening, chilled
• 3 to 4 Tbsp ice water

Filling ingredients:

• 6 Tbsp unsalted butter
• 1 large onion, diced (about 1 1/4 cups)
• 3 carrots, thinly sliced on the diagonal
• 3 celery stalks, thinly sliced on the diagonal
• 1/2 cup all-purpose flour
• 1 1/2 cups milk
• 1 teaspoon chopped fresh thyme leaves
• 1/4 cup dry sherry
• 3/4 cup green peas, frozen or fresh
• 2 Tbsp minced fresh parsley
• 2 teaspoons salt
• 1/2 teaspoon freshly ground black pepper

Egg wash:

• 1 egg whisked with 1 Tbsp water

Method

1 Cook the chicken and make the chicken stock. Combine the chicken, carrot, celery, onion and salt into a large stock pot. Add cold water until just covered and bring to a boil over high heat. Reduce the heat to a simmer and cook for 45 minutes. Remove the chicken from the pot and let cool for 15 minutes. While the chicken is cooling, continue to boil the remaining water and vegetables in the pot. When the chicken has cooled enough to touch, strip away as much of the meat as you can. Place the meat on a dish, set aside. Return the chicken bones to the stockpot and continue to boil, on high heat, until the stock has reduced to a quart or quart and a half. Set aside 2 1/2 cups of the stock for this recipe. The remaining stock you can refrigerate and store for another purpose.
2 Prepare the pie crust dough. Combine the flour and salt in a food processor. Add the chilled butter cubes and pulse 5 times to combine. And the shortening and pulse a few more times, until the dough resembles a coarse cornmeal, with some pea-sized pieces of butter. Slowly stream in ice water, a tablespoon at a time, pulsing after each addition, until the dough sticks together when you press some between your fingers. Empty the food processor, placing the dough on a clean surface. Use your hands to mold into a ball, then flatten the ball into a disk. Sprinkle with a little flour, wrap with plastic wrap, and refrigerate for at least 30 minutes, or up to 2 days, before rolling.
3 Prepare the filling. Preheat oven to 400°F. In a large skillet, melt butter on medium heat. Add the onions, carrots, and celery, and cook until the onions are translucent, about 10 minutes. Add the flour and cook, stirring, one minute more. Whisk in 2 1/2 cups of the chicken stock. Whisk in the milk. Decrease the heat to low and simmer for 10 minutes, stirring often. Add the chicken meat, thyme, sherry, peas, parsley, salt and pepper and stir well. Taste and adjust seasoning if necessary. Divide the warm filling among six 10-ounce ramekins.

4 Prepare the crust. Roll out dough on a lightly flour surface to a little less than a quarter-inch thick. Cut into 6 rounds, slightly larger than the circumference of the ramekins. Lay a dough round on each pot pie filling. Fold the excess dough under itself and use the tines of a fork to press the dough against the edge of the ramekins. Cut a 1-inch vent into each individual pie. Use a pastry brush to apply an egg wash to each pie. Line a baking sheet with foil, place the pies on the baking sheet. Bake at 400°F for 25 minutes, or until the pastry is golden and the filling is bubbling. Let cool for at least 5 minutes before serving.
(Recipe by elise)