Oh right, Halloween is over.
What's the best part of any holiday dinner? Pie! Or dessert. Ahem. I like pie.
So here are some of our faves, new and old
I had this dessert my first Thanksgiving at BA's and I stole it and have served it ever since and my family all loves it - my father asks me to bring it every holiday.
Take 1 package of fresh cranberries and crush them in the food processor. put in a bowl with 1/2 to 1 cup of sugar and let sit overnight
The next morning drain it, drain a can of crushed or tidbit pineapple and chop about a cup of pecans, mix all three together.
Whip up some whipping cream, and add 2 cups to the cranberry salad.
Cover and refrigerate to serve for dessert.
It tastes better if it has sat around for at least a few hours and even better the next day.
I want to try this new to me pie this year!
1 recipe GOOD BASIC PIE DOUGH, FOOD PROCESSOR PIE DOUGH, or another pie dough of your choosing
7 large egg whites
1 cup sugar
1/2 cup packed light brown sugar
1 teaspoon vanilla extract
1 1/2 cups graham cracker crumbs
1 1/2 cups sweetened flaked coconut
1 1/2 cups finely chopped (by hand) pecans
1/8 teaspoon salt
3 tablespoons unsalted butter, melted
If you haven't already, prepare the pastry and refrigerate it for 1 1/2 to 2 hours prior to rolling.
On a sheet of lightly floured wax paper, parchment paper, or another surface, roll the pastry into a 13-inch circle. Invert the pastry over the pan, center it, then gently peel off the paper. Tuck the pastry into the pan, without stretching it. Sculpt the edge into an upstanding ridge. Flute if desired. Refrigerate for 30 minutes. Preheat the oven to 350°.
Whisk the egg whites, sugars, and vanilla is a large bowl until evenly combined. Add the graham cracker crumbs, coconut, pecans, and salt. Stir gently, until not quite evenly mixed. Add the butter and stir just until evenly combined. Don't overmix.
Transfer the filling to the chilled pie shell and spread it evenly with the back of a spoon. Bake on the center oven rack for 40 to 45 minutes, until the top is crusty and risen. It's fine if the top develops little cracks here and there.
Transfer the pie to a cooling rack and cool for at least 2 hours before serving. Serve slightly warm or at room temperature. Refrigerate leftovers.
My girl makes this for me as well as pumpkin and pecan pie
1 1/4 c. coconut
1/2 c. milk
1 c. sugar
1 tsp. lemon juice
1/2 stick butter
1 unbaked pie shell
Mix coconut and milk, let set while mixing other ingredients. Mix other ingredients and blend thoroughly all together. Pour into pie shell and bake at 325 degrees for 35 to 45 minutes.
Since sugar is off the menu for me, I have to be a little creative when it comes to desserts. This is one of my favorites, and easy (which is almost even more important!).
Sugar Free Pistachio Pudding Fluff
1 package sugar free Instant Pistachio pudding mix
1 cup sugar free whipped topping (I prefer Cool Whip).
!/2 cup shredded coconut
1/2 cup fresh pitted cherries.
Make the pudding according to box directions. Once set, add whipped topping, coconut, and cherries. Enjoy!
Sean’s website is http://www.seanmichaelwrites.com
Julia’s is http://www.juliatalbot.com BA’s is http://www.batortuga.com
Kiernan's is www.KiernanKelly.com
Sean -- https://www.facebook.com/SeanMichaelWrites
Julia -- https://www.facebook.com/juliatalbotauthor
BA -- https://www.facebook.com/batortuga
Kiernan -- https://www.facebook.com/kiernan.kelly