Adventures into Dessert Land

Okay so here are a few dessert recipes so many of you have been asking for. So my husband loves loves loves coconut cream pie, pecan pie and most of all carrot cake. So I decided instead of using the box mix, I will venture out and make them from scratch. So first of all I am a cooker, not a baker. So when these three desserts came out at almost perfection, it has increased my desire to make more desserts from scratch! So here are my husband's top three dessert choices!

1. Coconut Cream Pie
Ingredients:
1 (15-oz) package refrigerated piecrusts, divided
1/2 cup sugar
1/4 cup cornstarch
2 cups half-and-half
4 egg yolks
3 tbsp. butter
1 cup sweetened flaked coconut
2 1/2 tsp. vanilla, divided
2 cups whipping cream
1/3 cup sugar
Garnish: toasted coconut

Directions:
1. Preheat oven to 425. Fit one pie crust into a 9-inch pieplate. Prick bottoms and sides with a fork.
2. Bake at 425 for 12 to 15 minutes or until lightly browned.
3. Combine 1/2 sugar and cornstarch in a heavy saucepan. Whisk together half-and-half and egg yolks and then gradually whisk egg mixture into the sugar mixture.
4. Bring to boil over medium heat, whisking constantly. Boil for 1 minute and then remove from heat.
5. Stir in the butter, coconut, and 1 tsp. vanilla. Place plastic wrap directly on warm custard. This prevents a film from forming. Then let is stand for 30 minutes.
6. Remove plastic wrap and then spoon custard mixture into prepared piecrust. Cover and chill for 30 minutes or until set.
7. Beat whipping cream at high speed with electric mixer until foamy. Gradually add 1/3 cup sugar and remaining 1 1/2 tsp. vanilla, beating until a peak forms.
8. Spread whipped cream over pie filling and garnish with toasted coconut if desired.

2. Pecan Pie
Ingredients:
1 cup chopped pecans
1 (15-oz) packaged refrigerated piecrusts divided
1 large egg, lightly beaten
28 carmels (easy find in the candy aisle)
1/4 cup butter
1/4 cup sugar
2 large eggs
1/2 tsp. vanilla extract
1/4 tsp. salt

Directions:
1. Preheat oven to 350. Arrange the pecans in a shallow pan and bake for 8 to 10 minutes or until fragrant. Remove when done and increase oven temperature to 425.
2. Fit pie crust into a 9-inch pie plate, prick sides and bottom with fork and bake at 6 to 8 minutes or until very lightly browned. Remove and let cool. Reduce oven temperature to 400.
3. Combine carmels, butter, and 1/4 cup water in a large saucepan over medium heat. Stir constantly until carmels and butter are melted; remove from heat.
4. Stir together sugar and next three ingredients. Stir into carmel mixture until well blended. Stir in pecans and then pour into cooled piecrust.
5. Bake at 400 for 10 minutes and then reduce heat to 350 and bake for another 20 minutes. You can cover the piecrust edges to prevent too much browning.
6. Let cool for an hour before serving!

3. Carrot Cake:
Cake Ingredients:
1 1/2 cups all-purpose flour
1 1/3 cups sugar
1/2 cup sweetened flaked coconut
1/3 cup chopped pecans
2 tsp. baking soda
1 tsp. salt
2 tsp. ground cinnamon
3 tbsp. canola oil
2 large eggs, lightly beaten
2 cups grated carrot
1 1/2 cups drained crushed pineapple, drained
cooking spray

Frosting Ingredients:
2 tbsp. butter, soften
1 (8-oz) block less-fat cream cheese, soften
3 cups powdered sugar
2 tsp. vanilla extract

Directions for cake:
1. Preheat oven to 350
2. To prepare the cake lightly spoon flour into measuring cups and level with a knife. Combine flour and the next 6 ingredients in a large bowl, stir well with a whisk.
3. Combine oil and eggs, stir well. Stir egg mixture, 2 cups of carrots, and pineapple into the flour mixture.
4. Spoon batter into a 13x9-inch baking pan coated with cooking spray. Bake at 350 for 35 minutes or until a toothpick inserted comes out clean. Cool completely.

Directions for frosting:
1. Combine butter and cream cheese in a large bowl. Beat with a mixture at medium speed until smooth.
2. Beat in powdered sugar and vanilla just until smooth. Spread frosting over top of cake.


I hope that you all enjoy these recipes. I found that baking is not as hard as I thought it was. During my husband's deployment I am going to bake certain things and send them out to him. I will post my dessert making adventures and hope you all have fun reading them.