Coconut Lime Pie

This is one of those pies that's just like, oh my goodness, so good! It's got a bit of a remembrance to a key lime pie, but the chewy, almost nutty coconut taste adds a depth of flavor that you won't believe!

Ingredients:
pastry for single pie crust
1 C granulated sugar
1/2 C packed brown sugar
2 T flour
5 eggs
1/3 C butter, melted
2 limes, juiced and zest
1/2 t vanilla
1 C coconut
1 C whipped cream

Roll out the pie dough for a 9" plate and carefully lay the dough in the plate. Trim the excess crust and crimp the edges as desired. Set aside.

Beat the sugars, flour, eggs, and butter in a bowl.

Measure out 2 teaspoons of lime zest and 2 tablespoons of juice. Add this and the vanilla to the mixture and beat well.

Sprinkle 3/4 C of the coconut over the prepared pie dough. 

Pour the filling over the coconut.

Beautiful, isn't it? Just wait.

Bake at 325 degrees F for 35-45 minutes. It will get nice and brown on top but should still jiggled when shook. Cool on a wire rack for 1 hour and then refrigerate for at least 3 hours (I just plan ahead and let it sit overnight).

Before serving, toast the remaining 1/4 C coconut by spreading on a baking sheet. Put in a 350 degree oven for 5-10 minutes, stirring occasionally and checking to make sure it doesn't burn. 

Should look about like this. If it does burn, start over! you don't want burned coconut on top.

Beat the 1 cup of whipped cream with an electric mixer until soft peaks form. Trust me here when I say you don't need sugar in this one. Just the cream.

Spread the cream in the middle of the cooled pie. You could go all the way to the edges if you wanted, but the filling underneath is so pretty. . . .

And finally, sprinkle the toasted coconut over the 

Wha-la! It is done! Serve and enjoy!

Tastefully,

Tamara 

Mango Flan

I love flan. So when I had several pounds of ripe mangoes to use up, I was super excited to try this recipe. If you like flan and mangoes, you'll love this!

Ingredients:

1 C plus 1/3 C sugar

1/2 C hot water

2 T light corn syrup

2 (1 lb each) mangoes, peeled and pitted

1 T lime juice

3/4 C + 2 T half and half

5 large eggs

Puree mangoes in a blender or a food processor. 

Whisk mango puree, lime juice, and remaining 1/3 cup sugar in a heavy saucepan over medium-high heat until mixture thickens, about five minutes. Cool slightly.

Whisk half and half and eggs in a large bowl.

Stir in the mango mixture. Strain custard.

Combine 1 cup sugar, 1/2 C hot water, and corn syrup in heavy medium saucepan. Stir over medium-low until sugar dissolves. Increase heat and boil without stirring until syrup is a deep amber color, about six minutes.

 Immediately pour into 8 custard or ramekins cups, dividing equally.

Pour custard over caramel in custard cups, dividing equally. 

Place custard cups on a rimmed baking sheet and fill with water to come halfway up the sides.

Cover pan with foil. Bake at 350 degrees F until just set in center, about 35 minutes. Turn off heat. Leave covered in oven for 30 minutes longer. Remove and refrigerate uncovered until cold, then cover and chill overnight.

Run small knife around the sides of 1 flan. Place plate on top of the cup and invert the flan onto the plate, allowed the caramel to run over the flan. Remove cup and repeat with the others.

Best served cold!

Tastefully,

Tamara