Lemon Creme Pie with Toasted Coconut Topping

 

Lemon Creme Pie with Toasted Coconut Topping

(alas my photo disappeared and now I have to find it again! Disaster!)

Sometimes life leaves us with a lot of time on our hands to make lovely dishes and take great effort with prep. Other times you simply don't have the gumption, so you use what you have on hand to prepare something pretty tasty that is quick-as-a-wink, as my dad used to say.

This is one such recipe. Just a few basic things that are still easy to find on the shelves of the store or that you may well have in your cupboard right now. I find pre-made graham wafer pie crusts in aluminium foil pans to be one of the most marvelous inventions! They have saved me a lot of scrambling for ingredients when I had precious few during this whole pandemic. 

Just one hint: These crusts taste even better when you mix an egg white with a bit of water and brush it on the crusts before baking at 350 degrees for 10 minutes. It sets the crust and makes it a pretty brown.I also discovered the homemade toasted coconut is a breeze and intend to use it more often. SO here you go, friends! One of the latest creations by The Little Cook - me! 

Please note, this is homespun and not a fancy dessert. Easy, peasy lemon squeezy, to coin a phrase.

LEMON CREME PIE WITH TOASTED COCONUT TOPPING

INGREDIENTS

Pie Crust

I am not fussy but Keebler seems to have a tastier finish when prepared. I have used many generic graham pie crusts that are excellent as well but they do tend to crumble a bit more quickly. It also bakes to a nice golden color (see directions above). Home made is always the best.

Filling

• One can of lemon cream filling OR lemon pie filling or you can prepare your own from package directions
• One 8-oz tub of Cool Whip or a similar topping

Toasted Coconut Topping

• Approximately 4 oz of flaked coconut. 

PREPARATION

1. Preheat oven to 350 degrees. Whisk 1 egg white with a bit of water in a small bowl, then brush lightly onto the top of the pie crust. Heat in oven for approximately 8-10 minutes before removing. Set aside to cool. Leave oven on for the coconut layer.
2. While the crust is in the oven, fold together the lemon filling and cool whip in a medium bowl until thoroughly blended. Cover with plastic wrap and place in fridge til ready to use.
3. To toast coconut: Place on a cookie sheet or foil pan large enough to spread the coconut into one even layer. This insures even toasting. Place onto middle rack of oven and heat, stirring ever couple of minutes and shaking gently to distribute pieces, until an even golden color is reached. It is okay to have some lighter and darker bits. Let cool for approximately 15 minutes.
4. Once the crust has cooled, empty the bowl of filling onto the crust, spreading it evenly with a spatula or wide knife. It will be quite thick.
5. Sprinkle evenly with the coconut. The variety of colors is what makes it so attractive. Place in fridge, covered with the lid that comes with the crust (another reason I love the convenience) or plastic wrap to cool for a couple of hours before serving.

 Et voila! A yummy summer dessert.

Note: Flaked coconut gives a slightly more tasty, chewy texture that complements the creaminess of the filling.

Enjoy!

Mini Cheesecake Red, White & Blueberry Tartlettes

It's come to my attention that I have been neglecting my faithful followers and friends by not posting for a while. I feel pretty bad about this, so I decided to do something about it.

This week, we had a potluck at work and a BBQ/Pool party to go to on the 4th, so I took it upon myself to make desserts, like usual. They were both a hit, so I am sure you won't mind me sharing these recipes with you! In that spirit, here is the recipe for:

Mini Cheesecake Red, White & Blueberry Tartlettes

These are cute as punch and easy as...well...pie! You can make the little shells the day before and keep them covered, then make the filling the day of the event.

Tart Shells

Preheat oven to 375 degrees. Open 2 cans of Pillsbury Crescent Sheets and unroll, one at a time, onto a surface covered with waxed or parchment paper. Using a rolling pin, roll out each can of pastry to approximately 9"x12". I used a pizza cutter to cut the rectangles in 4 pieces lengthwise and 6 down (24 little more-or-less squares). Stretch slightly to thin/shape and place in an ungreased mini muffin tin. Let the "points" poke up and don't press down too firmly (it makes removal easier). Bake for approximately 7-8 minutes, until slightly golden brown (you don't want to dry them out too much).

Filling

Soften 1 brick of Philadelphia Cream Cheese in a bowl (I put mine in the microwave at 80 percent for about 80 seconds since we have a low-voltage microwave). Add 1/4 c white sugar, 1-2 tsp lemon juice and 1-2 tbsp skim milk. You can add a bit of lemon zest if you like. Whip on low with a mixer until blended, then fold in 3/4 cup of Cool Whip until mixed. Place cream cheese mixture in each cooled tartlette using a small spoon (my method) or pipe into the tart with a pastry bag (or a Ziploc bag with one pointed end cut off). Top with a blackberry or raspberry and a few blueberries. I used frozen mixed berries, thawing the bag of fruit in the fridge overnight before using.

Notes:
The tart shells keep well at room temperature for a couple of days if totally covered with a towel or waxed paper (I used a towel and folded it around the baking sheet I stored them on). The mixture keeps well in the fridge until the next day if you want to fill one recipe of tart shells one day and the other the next. You may just want to add an extra 1/4 to 1/2 c of Cool Whip to soften it slightly.

Verdict: The perfect mixture of sweet, chewy and tart. It was very popular at the Potluck.