THIS GIVEAWAY IS CLOSED!!!!!!!
I can’t believe I’ve already been blogging one whole year. It all began with hopes, dreams, and one amazing Maple Bourbon Pecan Pie. A year later, the adventure is continuing with hopes, dreams, and one amazing Coconut Cream Pie. It has been an exciting year. I baked some really amazing things, like Momofuku Confetti Cookies, and no baked some pretty cool things too. Hello Triple Peanut Butter Puppy Chow. I was a part of Regis Philbin’s stage show. And celebrated my golden birthday. I even started to get photos accepted by Foodgawker and Tastespotting.
I have challenged myself to make the best, most creative treats possible. Sometimes I am amazed at the things I come up with and even more so at the results. There have been recipe failures, but I learned something from each of them. I even made a few healthy recipes because life is all about balance. Yay kale chips! One of the best parts of this year has been the amazing “friends” I have made. Though I haven’t met any of them and probably never will, the people who read this blog and leave comments make my day. They have also inspired me with their fantastic recipes and words.
But the hardest lesson I’ve learned in the past year is that blogging is the most difficult thing I have ever done in my life. I face rejection on a daily basis, whether it’s looking at disappointing traffic numbers or seeing those dreaded rejection emails from the food photo sites. Maybe I was being naïve, but I thought this would be easier, I thought the site would blossom and grow as long as I did all the things the books and other bloggers say. But it hasn’t happened. And I have to be completely honest with you: I have no idea why, and sometimes it crushes me. So if you have a moment and wouldn’t mind, would you please spread the word about my blog? Perhaps Like me on Facebook or follow me on Twitter or Pinterest? You have no idea how much it would mean to me.
My writing is still where my heart lies. I try to work on it every day. Hopefully something amazing will happen with it, as well as the blog, soon. I don’t know where the blog will be in another year or even if I’ll still be doing it, but for now I am enjoying the adventure, and quite an adventure it is. Thank you for reading and leaving comments. I truly appreciate it.
To thank you further and celebrate the occasion, the kind people at Wüsthof provided me with a giveaway. They sent me an Offset Cake Knife, which is great for both cakes and pies, to try and will be sending one to the winner of this giveaway as well. First I had to make a pie. I was feeling a little uninspired with the lack of produce in the stores, but then saw Emeril’s Coconut Cream Pie lurking in my bookmarks and knew I had to give it a try.
One of the easier pies I have made, it may also be one of my favorites. I stuck with my favorite Bobby Flay crust recipe which did not disappoint with its buttery, flaky goodness. But that coconut cream filling is a real star. It is so smooth and creamy without ever being too rich or heavy. Vanilla comes through in the cream, with undertones of coconut, enhanced greatly by tons of shredded coconut in the custard. The toasted coconut on top is not to be skipped, as it adds great texture and flavor. I used Bob’s Red Mill Unsweetened Flaked Coconut in the cream and on top and love the texture and flavor of it. Surprisingly, this pie is not at all heavy; instead it was a rather light dessert. I will definitely be making it again. Whether you’re celebrating a special anniversary of your own or just the fact that it’s Saturday, make this Coconut Cream Pie to make the day even better.
On to the giveaway. One person will win a Wüsthof Offset Cake Knife. What is cool about this knife is that one side is a knife to cut into the cake or pie. I found this part slightly difficult to use, as I wanted it to be on the opposite side of the server, but it did the job pretty well. I love using the knife to get the pie out of dish. Usually such a messy task as I try to use a knife and a spoon to grab the crust and filling without it spilling out everywhere, this server made it a breeze and left me with a very professional looking and appetizing piece of pie. Where has this been all my life? I know you guys will absolutely love this to impress all your friends and family at your next gathering.
In order to enter the giveaway, answer the question: What is your favorite special occasion dessert?
To earn additional entries:
Follow @piesandplots on Twitter. Come back and let me know you’ve followed in an additional and entirely separate comment.
Like Pies and Plots on Facebook. Come back and let me know you’ve liked me in an additional and entirely separate comment.
Follow Pies and Plots on Pinterest. Come back and let me know you’ve followed in an additional and entirely separate comment.
Follow @piesandplots on Instagram. Come back and let me know you’ve followed in an additional and entirely separate comment.
Subscribe to Pies and Plots via email using the form at the top of the page on the right hand side. Come back and let me know you’ve followed in an additional and entirely separate comment.
The giveaway ends Wednesday, February 20, 2013 at 11:59 pm EST.
The winner will be chosen via the Random Number Generator on random.org. The winner will be notified by email and will have 24 hours to respond. If the winner does not respond, a new winner will be chosen. Good luck!
Disclaimer: Wüsthof provided this giveaway, but all opinions, as always, are my own.
- 2 ½ cups all-purpose flour
- 2 tablespoons granulated sugar
- ½ teaspoon kosher salt
- ½ cup vegetable shortening
- 1⅓ sticks unsalted butter, cold and cubed
- 4-7 tablespoons cold water
- ¾ cup granulated sugar
- 1 ½ cups unsweetened coconut milk (I used Trader Joe’s – it’s not in a can – yay!)
- 1 ½ cups whole milk, divided
- ¼ cup cornstarch
- 5 egg yolks
- ¼ teaspoon kosher salt
- 1 cup flaked unsweetened coconut (I used Bob’s Red Mill)
- 2 teaspoons pure vanilla extract
- 1 tablespoon unsalted butter
- ½ cup flaked unsweetened coconut, toasted, for garnish
- Make the crust. In the bowl of a food processor, combine flour, sugar, and salt. Pulse to mix. Add shortening and butter and pulse until the mixture resembles coarse meal. Add the ice water, starting with 4 tablespoons. And pulse, adding more water one tablespoon at a time as necessary, until the dough comes together when pressed in your hand. Pour dough onto plastic wrap. Wrap firmly and refrigerate for at least 30 minutes.
- After the dough is chilled, take about half, I used a little more, and roll it out to about ¼ inch thick and so it is wide enough to fit easily in your pie pan. The other half can be frozen, wrapped in plastic and foil and placed in a zipper bag for up to 2 months to be used for another pie. Place the rolled dough into your pie pan. Flute the edges of the crust and refrigerate it for 30 minutes more.
- While the dough is chilling, preheat the oven to 350 degrees F. Once it is chilled, bake for 30-35 minutes, until light golden brown, rotating halfway through if necessary. Allow to cool completely.
- When the crust is cool, make the filling. In a 1 quart saucepan over medium heat, combine sugar, coconut milk, and 1 cup of whole milk. Bring to a boil.
- Meanwhile, in a small bowl, whisk together the remaining ½ cup whole milk and cornstarch. Make sure the cornstarch is fully combined in the milk. In a medium bowl, whisk egg yolks and salt together. Once the milk has come to a boil, remove it from the heat and slowly add about ½ cup of the hot milk into the egg yolks while whisking vigorously. Then add the egg yolk mixture along with the cornstarch mixture to the milk in the pot.
- Cook the mixture over medium heat, whisking constantly, for about 2 minutes, until it has thickened considerably. Remove from the heat and add the coconut, vanilla, and butter. Whisk to combine. Pour the filling in the prepared pie shell and refrigerate for at least 2 hours. You may cover it if you like with plastic wrap, but I really liked the skin that formed from leaving it uncovered.
- Once the pie is chilled, top with toasted coconut and serve. Pie may be stored in the refrigerator for up to 1 day. It may not be frozen.