YUM!  Find this at Pioneer Woman’s Tasty Kitchen

Heads up coconut lovers, this pie is amazing, totally decadent, and the coconut crust is absolutely awesome.  The crust takes it from ordinary to sublime.

Back in August of 2002, I emailed the L.A. Food Times regarding a recipe that I had gotten from their S.O.S. site and lost.  We made it several times and it was one of those special to-die-for recipes, so I was not a happy camper when I misplaced the recipe.

After writing to them, they reposted the recipe for me in their food column, I came across it again today and wanted to put it on Jan CAN Cook before I lost it again.  If you want a truly wonderful dessert, forget about the calories and make this.  It’s really special.

~ jan

DEAR SOS: About five or six years ago you printed a recipe for Lawry's Coconut Pie. It had a coconut crust and was to die for.

JAN

DEAR JAN: This is a great pie for those who fail at making pie crusts. This crust is really simple, consisting of melted butter and coconut pressed into a pie plate.

Lawry's Coconut Banana Cream Pie

Active Work Time: 20 minutes * Total Preparation Time: 30 minutes plus 2 hours chilling

COCONUT PIE SHELL

1/2 cup (1 stick) butter, plus more for pie plate
3 cups sweetened flake coconut

Lightly butter a 9-inch pie plate and set aside.

Melt the 1/2 cup butter in a large skillet over medium heat and brown the coconut flakes, stirring constantly, about 5 minutes. They should be golden brown. Press the coconut firmly and evenly in the pan to form a shell. Chill the crust 30 minutes before filling.

PIE FILLING

4 egg yolks

3/4 cup sugar, divided

3 tablespoons cornstarch

1/4 teaspoon salt

1/4 cup flour

3 cups half-and-half, divided

Yellow food coloring

2 teaspoons vanilla extract

2 bananas

1 cup whipping cream

1 tablespoon powdered sugar

Combine the egg yolks, 1/4 cup of the sugar, the cornstarch, salt and flour in a small bowl. Gradually add 1 cup of the half-and-half.

Combine the remaining 2 cups half-and-half and 1/2 cup of the sugar in a 3-quart saucepan and bring just to boil over medium heat. Add the egg mixture and cook and stir until the mixture returns to a boil and thickens, about 1 minute.

Remove from the heat. Stir in 2 drops of food coloring and the vanilla. Cover the surface with plastic wrap to prevent a skin from forming. Let cool.

Slice the bananas into the pie shell. Pour the filling into the shell.

Whip the cream with the powdered sugar until stiff. Spoon in dollops or pipe with a pastry bag around the edge of the pie. Chill 2 hours before slicing.

6 to 8 servings. Each of 8 servings: 563 calories; 427 mg sodium; 182 mg cholesterol; 39 grams fat; 26 grams saturated fat; 50 grams carbohydrates; 6 grams protein; 1.62 grams fiber.

Update:  So many of you have found your way to this recipe via Pinterest, I appreciate all of the Pins, and hope you all enjoy this incredible pie.  I've received a few emails from people saying it was hard to cut through the crust, the only thing I can think of is that perhaps you are pressing the coconut into the pie pan, too firmly.  The majority of people seem to have no trouble with this, so I hope bit of information helps others who are going to bake this wonderful pie.  The response to it has been so positive, this is truly a one of a kind recipe.

Also, if you would like to see more of my recipes, just go to the main area of Jan CAN Cook, here's a quick click for you, you might also want to go to my Tried' 'N True Hall of Fame, there are some really good recipes in that area.

 

These delicious little bars combine a dense graham cracker base with a velvety custard filling rich with brown sugar and chopped pecans. Sweet, but not overly so, each bar is like a perfect miniature pecan pie baked over a wonderfully crumbly graham cracker crust. Plan ahead and make an extra batch.
These bars are adapted from a recipe by Susan Campoy. Campoy, chef-owner of the French-inspired bistro Julienne, in San Marino, recently passed away due to complications from breast cancer. Her love of cooking and entertaining prompted Campoy to start a home-based catering business and after just a few years she opened Julienne in 1985. Her operation expanded over the years to include a gourmet market. Julienne continues to operate under the direction of Campoy's daughter and business partner, Julie Campoy.

This is just one example of the types of recipes in Campoy's new cookbook, "Celebrating With Julienne."

Graham cracker chewy bars

Total time: 45 minutes, plus cooling time
Servings: 24 bars
Note: Adapted from "Celebrating With Julienne" by Susan Campoy. Campoy writes, "I adapted this recipe from one of my favorite books, 'Nantucket Open-House Cookbook,' by Sarah Leah Chase. I love watching people's expressions when they bite into these bars for the first time. The textures and flavors -- rich toffee, a chewy center and a crunchy bottom -- make everyone smile. The secret is not to over-bake the crust. Serve them at room temperature, so the flavors meld together."

Crust

3 cups graham cracker crumbs
3/4 cup (1 1/2 sticks) butter, at room temperature
1/4 cup sugar
2 tablespoons flour
1. Heat the oven to 350 degrees. In a large bowl with an electric mixer, or in the bowl of a stand mixer, beat the graham cracker crumbs, butter, sugar and flour until moist and well-blended. Press the mixture firmly and evenly over the bottom of a 13-inch by 9-inch baking pan. Bake until the crust is golden brown, 10 to 15 minutes.

Topping and assembly

2 1/2 cups brown sugar
4 extra-large eggs
2/3 cup graham cracker crumbs

1/2 teaspoon baking powder
1 cup pecans, chopped
1 prepared crust

Powdered sugar, if desired
1. While the crust is baking, in a large bowl, whisk together the brown sugar and eggs to blend. Whisk in the graham cracker crumbs, vanilla, salt and baking powder until well-blended. Stir in the pecans.
2. Spread the mixture over the baked crust and return to the 350-degree oven until the filling is dark-golden on top and jiggles slightly when tapped, 20 to 25 minutes. Transfer the pan to a cooling rack and cool completely.
3. Sprinkle a light coating of sifted powdered sugar over the pan if desired, and cut into 24 bars. The bars can be made 1 day in advance. Wrap in plastic and keep at room temperature.
Each bar: 247 calories; 2 grams protein; 36 grams carbohydrates; 1 gram fiber;11 grams fat; 4 grams saturated fat; 50 mg. cholesterol; 184 mg. sodium.

Source: L.A. Food Times S.O.S.

 

Yield

Makes 8 servings

Ingredients

• 4  large green tomatoes
• 2  teaspoons  salt
• 1  teaspoon  pepper
• Vegetable cooking spray
• Parchment paper
• 1 1/2  cups  buttermilk
• 2  cups  Japanese breadcrumbs (panko)
• 1  tablespoon  Creole seasoning
• 1  teaspoon  paprika
• 1  cup  all-purpose flour

1. Preheat oven to 400°. Cut tomatoes into 1/4-inch-thick slices. Sprinkle both sides of tomatoes evenly with 2 tsp. salt and 1 tsp. pepper.

2. Place a wire rack coated with cooking spray in a parchment paper-lined 15- x 10-inch jelly-roll pan.

3. Pour buttermilk into a shallow dish or pie plate. Stir together panko, Creole seasoning, and paprika in another shallow dish or pie plate.

4. Dredge tomatoes in flour. Dip tomatoes in buttermilk, and dredge in panko mixture. Lightly coat tomatoes on each side with cooking spray; arrange on wire rack.

5. Bake at 400° for 18 to 20 minutes or until golden brown, turning once after 10 minutes. Serve with Lightened Bread-and-Butter Pickle Rémoulade.

Lightened Bread and Butter Remoulade

Yield

Makes about 1 cup

Ingredients

• 3/4  cup  light mayonnaise
• 1/4  cup  Creole mustard
• 1  tablespoon  chopped fresh chives
• 1  tablespoon  chopped fresh parsley
• 1  tablespoon  finely chopped bread-and-butter pickles
• 1  teaspoon  lemon zest
• 1  tablespoon  lemon juice
• 1/2  teaspoon  hot sauce
• 1/4  teaspoon  filé powder
• 1/8  teaspoon  salt
• 1/8  teaspoon  pepper

Preparation

1. Stir together all ingredients.

Southern Living, JUNE 2009

I made this for the first time July 4th, 09, and it was a huge hit!  A definite keeper, everybody really enjoyed this outstanding 4Star recipe.  ~ jan


Prep: 10 min., Freeze: 4 hrs.

Yield

Makes 8 servings

Ingredients

• 2  (5-oz.) cans evaporated milk
• 2  (3.4-oz.) packages lemon instant pudding mix
• 2  (8-oz.) packages cream cheese, softened
• 2  (3-oz.) packages cream cheese, softened
• 1  (12-oz.) can frozen lemonade concentrate, completely  thawed
• 1  (9-oz.) ready-made prepared graham cracker crust
• Garnishes: whipped cream, fresh mint sprigs, lemon slices

Preparation

1. Whisk together evaporated milk and pudding mix in a bowl 2 minutes or until thickened.
2. Beat cream cheeses at medium speed with an electric mixer, using whisk attachment, until fluffy. Add lemonade concentrate, beating until blended; add pudding mixture, and beat until blended.
3. Pour into crust; freeze 4 hours or until firm. Garnish, if desired.
Note:  The original recipe called for partially thawed lemonade concentrate – that’s what I did, but when I incorporated it with the softened cream cheese, the cream cheese congealed into small pieces, and it was really difficult to get it smooth again.  This can easily be remedied by using thawed concentrate.  ~ jan
Jean Voan, Shepherd, Texas, Southern Living, MAY 2007

If you like honey dijon salad dressing, you’ll love this recipe – it’s is a winner!
~ jan

1/2 cup olive oil
6 tablespoons apple cider vinegar
1/4 cup honey
1 1/2 teaspoons Dijon mustard
1 teaspoon dried basil (I omitted this)
1 large clove garlic, crushed/finely minced
1/2 teaspoon salt
pepper, to taste

Whisk all together or buzz with an immersion blender.

A tried-and-true totally great salad!!!!! If the measurements seem a bit odd, it's because I had to cut it down from a gallon recipe of a top-notch, great restaurant in town.This lady got down on her knees and begged for this recipe.

Ingredients:

  ● 2/3 Cup 100% maple syrup (the real thing)
  ● 2-1/2 tsp. Dijon mustard
  ● 1/3 tsp. maple extract (imitation maple flavor)
  ● 1/3 cup distilled white vinegar
  ● 1 tsp. kosher salt
  ● 1/5 tsp. cayenne pepper
  ● 1/2 tsp. minced fresh thyme
  ● 3-3/4 tsp. minced shallot
  ● 2/3 cup olive oil or olive oil blend

Directions:

Blend all ingredients well except oil. Then whisk in oil slowly to emulsify. (Best made the morning of, or the night before to blend flavors.) Toss well with:

Romaine lettuce

Mixed baby greens

Ripe pears (Anjou are nice) cut bite-size

Candied pecans

Plate greens. Dribble a squeeze of fresh lemon juice over each serving (this is an important step) and top with a little sprinkle of bleu cheese crumbles. Add more candied pecans if needed.

Source:  Finer Kitchen Forums

   

* 4 cups ripe peach slices
    * 2 tbs.+ 1 tsp all-purpose flour
    * 2/3 cup sugar
    * 1 teaspoon fresh lemon juice
    * 9-inch unbaked pie shell 
  * 1/2 cup firmly packed brown sugar
    * 1/4 cup all-purpose flour
    * 3 tablespoons cold butter
    * 1/2 cup chopped pecans

Preheat oven to 425°F.

Prepare the praline topping by combining the brown sugar and 1/4 cup flour, and cutting in the butter with a pastry blender, until mixture has a crumbly texture. Stir in the chopped pecans. Sprinkle one-third of the mixture in the bottom of the unbaked pie shell.

Combine the sliced peaches, 2 tablespoons flour, 2/3 cup sugar and lemon juice, and pour into pie shell over praline mixture. Sprinkle remaining praline mixture evenly over peaches.

Bake for 45 minutes to 50 minutes, or until syrup boils in heavy bubbles that do not burst. Serve warm, with or without vanilla ice cream.

This is the last recipe I’m posting from the FoodTV’s, “The Best Thing I Ever Ate.”  I can’t believe I found recipes and pictures online for all of these recipes!!!  Google totally rocks…

3 scoops vanilla ice cream (they use Laboratorio del Gelato)
1 tablespoon whole milk
1 large dollop, er, Woodstock Water Buffalo Milk yogurt (For the 300 million of you that can't pick water buffalo milk yogurt  at your corner store, feel free to use a substitute yogurt--it's just there to add a little more liquid and balance out the sweetness of the ice cream a bit)
5 Kraft Jumbo Jet-Puffed marshmallows
Whipped cream
1) Toast marshmallows under a broiler, or, if you're frisky, over a flame until they just start to blacken evenly (the trick is to make sure it's evenly toasted and dark, but not turned to charcoal).
2) Put the milk, yogurt, and then ice cream in the blender. Blend carefully, just until you get a "doughnut"--when you see the shake holding to the sides of the blender with a hollow core.
3) Add three of the toasted marshmallows to the blender, and whirl it just until they're all broken up and distributed evenly. Be careful not to overblend it, making it too melty.
4) Pour shake into a glass, top with a dollop of whipped cream, break the last two marshmallows on top, and serve with an extra-wide straw.
5) Repeat if necessary. And it will probably be necessary.

Another recipe from The Best Food I Ever Ate.  This time it’s S’mores from Luna Park Restaurant.  The chef makes his own graham crackers, fudge sauce and toasts the marshmallows.  This recipe is for the kid in all of us…

Graham Crackers

Blend together in a kitchenaid fitted paddle:

½ C Sugar

1 C brown sugar

1 C pastry or all purpose flour

2 C graham flour

½ tsp. Baking powder

pinch salt

Add, and paddle at med speed until resembles sand:

½ C shortening

Stir together, and add the following:

½ tsp vanilla extract

½ C (or more, as needed) whole milk

Blend until comes together, do not over mix. Portion onto sheets of parchment paper, top with second sheet, and roll very thin, approx. 1/16” thick. Remove top sheet. Bake in a 375-degree oven, scoring halfway through baking with a pizza cutter. Finish until golden brown. Cool completely, and store in an airtight container.

Hot Fudge

Stir together:

5 oz unsweetened cocoa

6 oz brown sugar

6 oz sugar

Bring to a boil:

1 ¼ C Heavy cream

8 oz butter

pinch salt

Pour over dry ingredients, return to low heat, and whisk until smooth

Toast a ramekin of miniature marshmallows in a 400 degree oven until melted and toasty brown -

Serve in individual bowls so everyone can make their own s’mores..  Enjoy!