Coconut Custard Pie with Malibu Rum

Need an easy, not-too-sweet but WOW pie for your Thanksgiving desserts table?  This coconut custard pie with Malibu Rum will fit nicely among the standard holiday favorites.  Super easy to make, lots and lots of coconut, light on the custard part, and delicately favored with lemon and coconut-flavored rum.  Fabulous, too, as you can make this pie ahead of time to reduce the inevitable Thanksgiving Day stress.  

I grew up with coconut custard pie.  I think when I was very young, my mom probably made it from scratch.  As we all grew up and time was less available to bake, she likely used the Jell-o brand custard mix with coconut.  And, very likely a frozen pie crust was involved.  

Needless-to-say, I'm not a fan of frozen pie crusts...I might opt for the Jell-o custard mix, in a pinch.  However, with as much baking as I do, making a pie crust from scratch is a whole lot easier and a whole lot less expensive.  Plus, the more I practice the better my crusts have become.  This filling requires no cooking on the stove, so what's not to like?! 

If you like coconut, you'll LOVE this pie!  And, as you may have experienced in your own life as well, people are either Coconut Lovers or Coconut Haters.  

I feel a kindred spirit with the former and a great deal of sadness for the latter.   

I 'get it'...It's a texture thing, right?

This pie is chocked full of coconut and not drowning in custard.  The Malibu Rum is subtle and adds a nice depth to the filling.  All-in-all, a great combination!

A fabulous and easy-to-make addition to your festive Thanksgiving desserts table...Or, to any table for that matter:  Coconut Custard Pie with Malibu Rum.


Pin It

Peach Blueberry Pie with Bourbon

Today, I'm sharing my favorite pie, with a boozy new twist!  Sweet peaches laced with plump and juicy blueberries, surrounded by an old-fashioned filling rounded out with Jim Beam Kentucky Bourbon...A traditional summer pie made more modern thanks to Mr. Beam!

I love this pie.  Love with a capital L.  

I have made this pie annually for at least 10 years.  And, in case you haven't figured this out: I have a weakness for pie.  Pie in any way, shape or form.  And, yes, there was ICE CREAM involved this time, too...  

And, yes, that ice cream was served with my favorite kind of pie: Breakfast Pie.  You've met our breakfast pies many, many times.  Why expect anything different? :)

You will LOVE this pie.

Seriously good.  Seriously decadent.  Seriously swoon-worthy.  All, in one easy pie!

Please don't be fooled, my friends.  Yes, this is a summer pie.  IMO, probably best made with fresh fruit.  But, I wouldn't shy away from making this using frozen fruit.  Nothing wrong with a little bit of summer to round out your fall pie experiences.  Go ahead.  It's all good!

I know I won't be shy...*WINK*


Pin It

Bambi's Apricot Pie with Amaretto

This pie is really a tribute to my grandmother, whom we called Bambi.  Bambi, you say?  Story goes that my oldest brother, Chris, couldn't pronounce "grandma," so somehow 'Bambi' stuck.  It was always cool to have a grandmother with this very unique name.  

Bambi was legend just like this pie has proved to be.  

My uncle used to talk about "Mama's cot pie."  He mentioned once that he thought that Bambi cooked the apricots before placing them in the crust.  I've seen a few old-fashioned pie recipes that call for cooking the apricots in a cornstarch-thickened sugar mixture.  Kinda like the same filling used in lemon meringue pie.  

With that bit of baking 'hint' I knew I could use my strawberry rhubarb pie as a basis for this Apricot Pie with Amaretto.  So easy.

I wasn't sure which type of booze to add to the filling...Initially, I had thought about brandy.  But, apricots and almonds just seem to go so well together.  And, this time it's a hit!  

I think it's fitting, too, that these apricots are from an orchard adjacent to Bambi's property in Esparto, California.  Manas Ranch is located in Esparto, a very small town where my parents were born and raised.  I have many, many fond memories of spending time with Bambi in Esparto.  We'd stop by this orchard, right next to Bambi's almond orchard, pick some cots and drive around Capay Valley eating cots and chucking the pits out the car window.  

Probably the best parts of spending time with Bambi were listening to all the family stories and adventures she had, starting first with her experiences at the speakeasies in Sacramento as well as her teaching me to drive when I was 14.  Pretty cool when you can drive at 14, pass the local sheriff and not get pulled over.

That's what you do in the country.

I know you'll love this fresh and easy pie.  The amaretto really does add a nice depth to the filling.  I also used amaretto in the crust this time with great results.  

I hope you have a chance to make this pie.  For me, enjoying a sweet and silky piece of this memorable pie is truly like coming home.

Pin It

Whiskey Bacon Pecan Pie {with Tullamore D.E.W.}

Bacon lovers unite!  It's the 2nd Annual Bacon Fest Sacramento!!  In honor of such a momentous happening, I pulled out all the BIWB stops and created a pecan pie fit for a true bacon lover.  

Honey caramel shellacked bacon surrounded by crispy pecans topping a whiskey scented filling chocked full of pecans...Wow, are you swooning?

Maybe salivating just a bit?

Yeah, I had that trouble as well.  And, I will admit...When reviewing the photos for this post, I was actually salivating.  Yeah, I know...Tough to admit for this girl: unabashed salivating over food pictures.  

Shameless drooling...

Jacqueline and I first tasted Tullamore D.E.W. a few months ago at The Pour House in Sacramento.  We were invited because of our blogger buddy Ally (over at A Girl and Her Fork) forwarded our blog to the folks at Tullamore.  Thank you, Ally!

We are so thankful to Tim Herlihy, Tullamore's Ambassador, for his time teaching us about the making and flavor profiles of Irish whiskey.  I am forever changed when it comes to whiskey, both as a libation and as a baking booze.  Just amazing Irish Whiskey and this pie really does showcases its rich caramel and warm woody flavors.   

The BIWB possibilities are endless for Tullamore and us...A challenge we gladly accept!!  #Glasses Up!

Please do check out all the happenings at this year's Bacon Fest Sacramento...A lot of fun and a lot of bacon!  


We're partying at the Pi Day Pie Party at Crazy for Crust today. Come party with us!
Pin It

Almost Healthy Chocolate Amaretto Silk Pie

It's been awhile since I've posted here - my day job has kept me busy and left me with little time or creative energy for baking. That makes this recipe an especially timely addition to the blog: it's fast, easy, and technically could be no-bake, if you're using a pre-made pie crust. This could also easily be a vegan recipe, with a modified crust. Plus, it's sort of, almost, healthy! At least, it's lower in fat and sugar than your standard chocolate silk pie - but I honestly didn't feel like I sacrificed taste or texture to get there. 

The recipe that follows is inspired by Alton Brown, but I've tweaked some things here and there - mostly, because I didn't want to go to the grocery store! 

Before we get into that, let's take a look at the finished  product:

Almost Healthy: Chocolate Amaretto Silk Pie

Pin It

Before I tell you what's in here, I must first assure you that this pie is truly decadent and delicious. You're going to be shocked when you learn what it's made of. The texture of the filling, before it sets, is similar to chocolate mousse: it's FLUFFY. Once it sets, it's reminiscent of truffle filling. Seriously. It's rich, creamy, dense, with an intense chocolate flavor and subtle sweetness. Are you ready for the secret ingredient?

Strawberry Rhubarb Pie {with Frambroise} Day!

Happy Strawberry Rhubarb Pie Day!  I know...Aren't you excited?!  I certainly am!!  No question about it, this pie is about as American as you get.  And, it's an amazing pie.  Simple to make, beautiful, and its taste is sublime.  Just the right amount of sweet.  This pie is infused with just a hint of Frambroise which gives a luscious body to the syrup that surrounds the strawberries and rhubarb.

Rhubarb is a vegetable, tastes sour when raw, and it is infamous because of its toxic leaves.  It is only available, fresh, in the late spring and early summer months here in California.  You can also find it frozen.  It's a very sour vegetable and typically is used in baked sweet treats to round out the acidity.  I have also seen it in jams, which I would image are beyond words!

I used fresh rhubarb for my pie and opted for frozen strawberries this time.  I know...why not fresh strawberries, too?  Well, my friend Leslie always used frozen.  Just cuz, I don't know.  But, frozen strawberries are as sweet and pack as much flavor as fresh.  So, I stand by my decision. 

This pie with its hint of Frambroise to round out the filling's sweetness is easy to throw together.  Oh-so-good to enjoy on a beautiful summer day!

Pin It

Pi Day Pie Blog Hop! Brandied Apple Pie with Cheddar Crumb Topping

It's Pi Day!  We are happy to be participating in an annual holiday that only math geeks may appreciate...Today is 3.14...Get it?  Pi Day!  In case you were wondering, Pi ( π or 3.14159265...) is the number that is derived when you divide the circumference of ANY circle by its diameter.  For the math geeks in the room that's:

Our local blogger buddy, Dorothy, at CrazyforCrust was the inspiration for today's posts.  She's a math geek, we are math geek...We are PROUD math geeks!  Math geek girls ROCK!! 

We are sharing posts from other  π-minded bakers today.  Go on, hop on over for some GREAT π's and tarts!!

Crazy for Crust
Apple Galettes by Kristin’s kNook
Baltimore Bomb Pie by Something Swanky
Grasshopper Thin Mint Pie by The Domestic Rebel
Banana Split Brownie Pie by BruCrew Life
Irish Banana Cream Pie by Shugary Sweets
Apple and Apricot Tart by Trilogy Edibles
Reese’s Fudge Pie by Mandy's Recipe Box

The brandy in this pie gives it a velvety sweetness...Almost silky.  Elegant, too.


I'm sharing this recipe over at Cake of the Week's 
Baking with Spirit Challenge: Dark Spirits.  

Hop on over to Cake of the Week to see even more 
booze-inspired baked goodies!  

Pin It

Hard Cider Apple Pie

 Warm, crunchy, cinnamoney goodness all in one bite.  I just couldn't wait any longer to sample this last night.  I made this pie as my dad was coming over for dinner and to do some handy work.  He's a furniture/cabinet maker, and he made me a cabinet door which he installed after a very long wait.  Beautiful woodwork, rewarded by this beautiful Hard Cider Apple Pie.  My Dad is worth so much more!! 

I'm sharing this over at Cake of the Week's September Baking with Spirit Challenge: Cider!  Head on over there for a whole year of boozy baked goods!  Happy Fall!!

Brandied Apple Pie - and Better Crust with Brandy!

Following my experiment with vodka pie crust, I decided to continue exploring these newfound possibilities of turning out perfectly crispy pie crust - with booze!

Pin It
This time, the variable was brandy. I used the same base pie crust recipe, from Martha Stewart. I followed these instructions, except that I used brandy where it called for water. The resulting pie crust was a little wetter and doughier (before baking) than the crust I made by substituting vodka for the water. I'm not exactly sure why this is; the alcohol contents were the same (I used E&J brandy, which is 40% alcohol by volume, and Skyy vodka, which is also 40%). I'll have to consult an actual scientist on this one...oh Ellen...

Extra crispy pie crust - with booze!

Boozey blackberry hand pie...not an omelet, despite appearances.

Pin It

I don't know about you, but I am forever perfecting my pie crust. It's my own quest for the Holy Grail. I love pie better than most desserts...heck, most FOODS out there. And the crust is my favorite part. I've tried many, many recipes, tips, tricks, and gadgets in search of a perfectly flakey, buttery crust that's crumbly, but not dry, and crispy on the bottom. I HATE soggy bottom crust. Yuck, yuck, yuck.

I got a food processor for Christmas, which changed my life. Seriously, I don't know why I ever doubted the utility of a food processor. It is NOT "basically a blender" as I naively believed before. I think I bust it out at least weekly. I've found a couple trusted, tried-and-true recipes (courtesy of Martha Stewart) that never let me down: my favorites are Our Favorite Pie Crust and Patee Brisee.