Coconut Pie on a whim

coconut pie

Lots of experimentation went on in my kitchen last weekend… and this is the delicious result!  The filling of this pie is just about as addictive as the inside of a Mounds or Almond Joy and the recipe couldn’t be easier, either.  I think it tastes best a tad bit warm from the oven with a dollop of whipped cream. (Imagine drizzling it with chocolate and sprinkling toasted almonds on top!)


deep, pre-made graham cracker pie crust

3 egg yolks

1 can of evaporated milk (14 oz)

1 cup of evaporated milk

1 tsp coconut extract

1/2 tsp vanilla extract

2/3 cup of sweetened shredded coconut



Pre-heat oven to 350 degrees

Blend all ingredients for the filling and pour into graham cracker crust

Bake for 30-35 minutes until light golden and firm to the touch.

Serve with whipped cream.


The “Official” Florida State Pie


Key lime pie,  REAL key lime pie,  is one of the most delicious, refreshing and gloriously simple desserts ever created.  It also boasts the title of “Official Dessert” for my home state of Florida! (Not really.  But if that title really DID exist,  it should totally be given to Key Lime pie.)

Key Limes are different from your standard Persian limes in two ways: they’re about 1/3 of the size and are much more tart in flavor.  On a good day,  a full bag of key limes will yield only 3/4 to 1 cup of juice.  But, think of it this way: All that squeezing really helps tone the muscles in your forearms and biceps. Winning!!!

Now,  don’t insult me by making this recipe using that preservative-filled “juice” they sell in the grocery store that comes out of a green,  lime-shaped squeeze bottle.  The beauty of this 5 Ingredient recipe comes from the simplicity and quality of its ingredients.

1 pre-made graham cracker crust
1/2 cup of key lime juice
1 can condensed milk
2 tsp key lime zest
2 egg yolks

Preheat oven to 350° Fahrenheit.
Zest then juice limes.
Mix together measured ingredients and pour batter into crust.
Bake until just set (10-15 min)
Cover and allow to cool in fridge completely before serving.

As a Floridian, I must warn you that Key Lime pie is traditionally NEVER served with merengue. This isn’t lemon merengue pie, people!!!  It is permissible,  however,  to serve it with a dollop of sweetened whipped cream to offset the tartness of the filling.  Enjoy and happy summer!

Lemon-Scented Blueberry Pie

blueberry pie

I always offer to bring something over when invited to dinner.  And because I love to bake, I get really happy when I get to bring dessert!  The dilemma usually is…. what to bring?!

Pies in general are easy to make and are attractive in presentation.  I haven’t made a blueberry pie since last 4th of July and thought, what the heck!  I read a few recipes on- line but created this one on my own.  Its got my special twist.

I do have a pretty good recipe for home-made pie dough but, I’ll let you in on a little secret. The majority of the time that I make pie, I use store-bought pie crusts.  When I make the dough from scratch, I make double batches.  I use half and stick the other half in the freezer for future use.  Yesterday, however, I had no more frozen pie dough waiting for me in my freezer so I had to buy some from my grocery store.  It turned out just as yummy.  Here’s how I did it.


  • Two store bought raw pie crusts defrosted
  • 4 cups of blueberries
  • 3/4 cup of sugar (vanilla sugar is also great with this if you have any)
  • 3 tbsp corn starch
  • 1 tsp. cinnamon
  • pinch of salt
  • zest of one lemon
  • 1 tbsp of butter cut into small cubes
  • optional egg wash:  one egg, one tbsp water


For those of you who are a little freaked out about making a lattice top for your pie, here’s a super simple tutorial on youtube.  The woman in the video measured the strips with a ruler but… just eye ball it guys… You’re making a pie, not conducting a science experiment.  It doesn’t have to be that perfect 😉