Tag Archives: Corn starch

Strawberry Coconut Cream Pie

1 Dec

Pie. I love pie. I love this pie. I found an awesome Pinterest Pie Party page (I haven’t jumped on the Pinterest wagon as of yet, but I do appreciate all the pinning others have done!) – so many pies, so little time. I saw a picture of this Strawberry Coconut Cream pie and my mouth fell open; maybe hoping that a digital slice would become real, Willy Wonka style, and jump right off the screen and into my mouth. Unfortunately, I had to wait…but, oh! Was it ever worth the wait.

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Coconut Cream Filling Ingredients:
1 can (14 fluid ounces) unsweetened coconut milk
3/4 cup sugar
2 teaspoons vanilla extract
pinch kosher salt
3 large egg yolks
2 tablespoons corn starch
2 tablespoons unsalted butter
1 cup sweetened coconut flakes
1/2 cup whipping cream

Topping Ingredients:
1 1/2 cups fresh strawberries
1/2 cup water
1/4 cup sugar
2 teaspoons cornstarch
red food coloring (optional; I skipped this)
mint leaves or whole strawberries for garnish (optional)

Directions:
Heat the coconut milk, sugar, salt and vanilla in a medium saucepan over medium heat. In a bowl, whisk together the egg yolks and corn starch. Add 1/2 cup of the hot cream slowly to the yolks, whisking as you add. Then pour the yolk mixture into the pot of hot cream and whisk. Continue to whisk with heat on medium-high for 3 more minutes. The mixture will turn thick and bubble. You need to continue to whisk for the full 3 minutes or the pastry cream will separate once it is cool. After the 3 minutes, whisk in the butter. Add the coconut flakes. Pour into a shallow dish to cool.

Cover with plastic wrap pressed right against the pastry cream. This will prevent a thick skin from forming on the surface. Refrigerate for at least an hour or freeze for 30 minutes. Once it is cold, stir the pastry cream to loosen. Whip the 1/2 cup cream to medium peaks. Stir in 1/3 to the pastry cream to lighten. Fold in the remaining cream until the pastry cream is nice and light. Fill baked, cooled pie crust with your coconut filling.

Slice 1 cup of strawberries in thin slices and set aside.

Make the glaze: Crush remaining 1/2 cup of strawberries and boil with water in a saucepan over medium-high heat for two minutes. Add the juice back to the saucepan over medium-high heat and gradually whisk in sugar and cornstarch. Cook until thickened. Add 6 drops of red food coloring for brighter color.

*Tip: Mix cornstarch and sugar together first, then add wet ingredients. Stir until all ingredients are incorporated before turning on the heat. This will prevent the cornstarch from clumping – if you add it to hot liquid it is next to impossible to avoid clumps!

Cool the glaze slightly and then pour over top of strawberry slices. Pour glaze on top of coconut cream. Chill entire pie for at least a few hours for best results.

Original recipe: http://willowbirdbaking.com/2013/06/12/strawberry-coconut-cream-pie/

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Teriyaki Stir Fry

12 Aug

I am convinced: head colds are of the Devil. Seriously. You feel so terrible that you don’t want to function, and yet not quite terrible enough to justify it. So, you just end up plodding through your day, grumping and growling and blowing your poor, red nose and coughing pitifully. Not cool. And not conducive to creative cooking. It’s really kind of awesome that there are recipes that don’t require much brain power just in case those nasty head colds strike – they don’t require too much prep, but they taste and look like they did. Huzzah. I would add an exclamation mark at the end of that ‘huzzah,’ but I just don’t have the energy. Sniff, cough, cough. The Devil made me do it.

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Ingredients:

1/2 cup teriyaki sauce

2 Tbsp soy sauce

1 tsp rice vinegar

1 Tbsp cornstarch

1 Tbsp oil

1 lb chicken or beef, cubed

vegetables of choice – I am lazy and usually use frozen mixed vegetables, and frozen sweet corn; this time we had some fresh peas from the garden!

In a small bowl, whisk together teriyaki sauce, soy sauce, and vinegar. Dissolve cornstarch in 1 Tbsp water and stir into the sauce mixture; set aside. In a wok or large skillet, heat oil and stir fry chicken until cooked through. Add vegetables and cook about 2 minutes more until vegetables soften. Add sauce to wok and stir until sauce is thickened. Serve over rice.

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