Coconut Cream Pie Wednesday, Oct 24 2012 


Coconut Cream Pie is my favourite! I love it because it’s not too sweet, compared to a lot of other pies out there. 🙂

Here’s the recipe I use! It’s from Betty Crocker’s Cookbook.





Coconut Cream Pie

4 egg yolks
2/3 cup sugar
1/4 cup cornstarch
1/2 tsp salt
3 cups milk
2 Tbsp butter or margarine, softened
2 tsp vanilla
1 cup flaked coconut
1 pie crust, cooked

Beat egg yolks with a fork, set aside.

Toast 1/4 cup of the coconut in the oven on broil for a couple minutes, just to brown them. Set aside.

Mix sugar, cornstarch and salt in a medium size pot. Gradually stir in milk. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir for 1 minute.

Immediately stir at least half of the hot mixture gradually into egg yolks, then stir back into hot mixture in pot. Boil and stir 1 minute; remove from heat. Stir in butter, vanilla, and 3/4 cup of the coconut. Pour into cooked pie crust. Sprinkle with toasted coconut.

Cover with a plastic wrap to prevent a tough layer from forming on top. Refrigerate at least 2hrs until set.

Eat as is, or with whipped cream. Keep leftovers in fridge.

Blueberry Glaze Pie Monday, Sep 3 2012 

August is the season for picking wild blueberries around here. For the first time since I moved here (7yrs ago), I wasn’t working, pregnant, or with an infant. 🙂  We only got to go blueberry picking once, but it was fun! I filled up a 4L ice cream pail full in an hour! Yay! We enjoyed eating some of them fresh by the handful, on our oatmeal, on our granola, and on pancakes.

Korban (4), wanted to make blueberry pie. I’ve never made a fresh blueberry pie before, and opted to do this recipe from our church’s cookbook: Blueberry Glaze Pie. It seemed so yummy since it doesn’t actually cook the blueberries. It’s almost like eating them fresh on a cooked pie crust! Yum! We loved these and I hope to make them again. 🙂

We ate them plain, but they can also be served with ice cream, or whipped cream.


Blueberry Glaze Pie

2 cups fresh or frozen blueberries
1 cup brown sugar
1 1/4 cup water, divided
1/4 cup cornstarch
1/8 tsp salt
1 Tbsp lemon juice
1 baked pie crust (regular flour crust, or graham cracker crust – I used mini pie crusts for individual servings)

Place sugar and 1/2 cup water in medium-sized saucepan and bring to a boil. Dissolve cornstarch and remaining 3/4 cup water; add gradually to syrup mixture. Cook over low heat, stirring constantly until until mixture is thick and clear. Take off heat, and add salt and lemon juice. Add berries and mix gently. Place in baked shell and let cool. Eat plain, or garnish with whipped cream or ice cream.

Note: strawberries and peaches may also be used in place of the blueberries!

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