"Time you enjoy wasting is not wasted time." Marthe Troly-Curtin

Wednesday, August 5, 2015

Peaches and Coconut Cream Pie

This is a combination of several different peach pie/cobbler recipes.  This is best served very cold with a scoop of vanilla ice cream!

Prep: 30 min. Bake: 45 min. + cooling

MAKES: 8 servings

Pastry for single-crust pie (9 inches) Deep Dish
4 cups sliced peeled peaches (about)
1 cup sugar
1/2 cup (4 ounces) sour cream
4 Ounces Philly Cream Cheese
1 large egg
1 3 oz. box Jello-O Cook and Serve Coconut Cream Pudding Mix


1/4 cup cold butter, cubed
1/2 cup all-purpose flour
1/2 cup packed brown sugar
3 tablespoons shredded coconut
3 tablespoons chopped pecans
1/4 teaspoon ground cinnamon


Line a 9-in. pie plate with pastry; trim and flute edges. Add sliced peaches.

In separate bowl, mix together sugar, sour cream, cream cheese, and egg. 
Beat until smooth.  Add pudding mix until combined.  
Pour over peaches and spread to cover.

Bake at 425° for 30 minutes.

Meanwhile, in a small bowl, combine the flour, sugar, pecans, coconut 
and cinnamon. Cut in butter until crumbly; sprinkle over pie.

Bake for 15-20 minutes or until a knife inserted in the center comes out clean 
and topping is golden brown.

Cover edges with foil during the last 15 minutes to prevent over browning 
if necessary. Cool completely on a wire rack for 3 hours before serving. 
Store in the refrigerator. Yield: 8 servings.

Monday, August 3, 2015

Hammett House German Chocolate Pie

I have made this pie several times, it is the best chocolate pie you will ever eat!!   You might want to start with a small piece... it is SO rich.

Hammett House German Chocolate Pies Southern Living

Hammett House Restaurant, Claremore, Oklahoma

1graham cracker pie crust, refrigerated (large)

1 1⁄2cups sugar
3⁄4cup cornstarch
1pinch salt
4cups whole milk
5large egg yolks
6tablespoons unsalted butter, melted
1teaspoon vanilla extract
1⁄2cup semi-sweet chocolate chips
1cup sweetened flaked coconut
1cup chopped pecans

2cups cold heavy cream
1⁄3cup chocolate syrup, plus more for garnish (Fox's U-Bet brand is recommended)
1⁄3cup chopped pecans
1⁄3cup sweetened flaked coconut

Prebake graham cracker crust according to package directions; let cool.
In a large saucepan, combine the sugar, cornstarch, and salt; whisk in the milk and egg yolks.
place over medium heat; cook/whisk until the mixture starts to thicken and comes to a low boil, about 5-7 minutes.
Continue to whisk and heat until quite thick, about 1 ½ minutes.
Remove from the heat and whisk in the butter, vanilla, and chocolate chips until the filling is uniform in color.
Stir in the coconut and pecans.
Pour filling into the cooled pie shell.
Gently press a piece of plastic wrap directly against the filling, leaving no gaps or air pockets, to prevent a skin from forming.
Let cool to room temperature, then refrigerate for at least 3 hours or overnight.
Shortly before ready to serve, make the topping: using a chilled bowl and chilled beaters, beat the cream with an electric mixer until it holds soft peaks.
Add in the chocolate syrup and continue to beat until it is stiff but not grainy.
Stir in the pecans and coconut.
Smooth topping over the pie, mounding it in the center.
Drizzle with additional chocolate syrup.