Let’s Make Pie!

A couple of weeks ago we had a pie baking contest at work.  I was a bit apprehensive about entering a pie baking contest since I don’t often bake pies. Two of my friends were organizing the contest and I wanted to be supportive sooooo I entered the contest.  I bought a book and searched Pinterest for the perfect pie recipe.

I found several pies that I thought I wanted to try – Cheddar-Crust Apple Pie; Pear-Raspberry Pie; Pumpkin Chocolate Tart; Pear, Fig and Walnut Pie, Key Lime – so many options – but, I decided on a Coconut, Chocolate Pie and Key Lime Pie.  I went about adding my own twist to the recipes and got to work.  I didn’t win the contest, but I got many compliments on both pies. I will certainly make them again.

Here you will find the recipes as I made them.  You can find the original recipes in the book or on Pinterest linked above. The coconut chocolate pie was inspired by a Martha Stewart recipe and the Key Lime was based on an Emeril Lagasse recipe. My pie plates are larger than standard pie plates. If you are using standard pie plates you may want to cut the recipe down or make a few tarts in addition to the pie.

Terri’s Brunette Giraffe Key Lime Pie
Makes 2 standard pies or 1 deep dish and six tarts

2 1/2 cups graham cracker crumbs (I use cinnamon graham from Trader Joe’s)
1/2 cup granulated sugar
6 tablespoons melted butter
3 (14 ounce) cans condensed milk (I used 2 regular and 2 fat free)
1 1/2 cup key lime juice (about 30 limes)
4 whole eggs
2 egg yolks
1 tablespoon lime zest


1 Pre-heat the oven to 375 degrees F.
2 Place graham crackers in a food processor and process into fine crumbs. Add sugar to processor bowl and pulse a couple of times to combine. Melt butter. Combine crumbs, sugar and butter in a bowl and mix with your hands.
3 Press the mixture firmly into 2 regular pie pans or one deep dish and 4-6 ramekins, and bake until brown, about 20 minutes. Save about 1/4 cup of graham cracker crumb mix for topping. While the crust is baking, zest and juice the limes.
4 Remove crust from the oven and allow to cool to room temperature before filling.
5 Lower the oven temperature to 325 degrees F.
6 In a separate bowl, combine the condensed milk, lime juice, and eggs.
7 Whisk until well blended and place the filling in the cooled pie shell(s).
8 Bake in the oven for 15 minutes and allow to chill in the refrigerator for at least 2 hours.
9 Sprinkle the lime zest and some of the crumb mixture as a garnish on top.

Sometimes You Feel Like a Nut Pie
Makes 1 Deep Dish Pie

1 Stick Unsalted Butter
14 ounces sweetened shredded coconut
8 ounces sliced almonds
2 cups heavy cream
14 ounces bittersweet chocolate finely chopped or chocolate chips (preferably 61 percent cocoa)

1. Pre-heat the oven to 350 degrees F
2. In a food processor, process butter and 1/3 of the coconut until mixture forms a ball, 1 – 2 minutes. Transfer to a bowl and mix in the rest of the coconut and about 2/3 of the almonds with your hands.
3. Press coconut mixture into the bottom and up the sides of a deep dish pan plate. Leave the top edge of the crust loose and fluffy. Place a foil ring around the tip edge to prevent it from burning. Bake until center begins to brown, 10 to 15 minutes. Remove the foil and bake until edges are browned, an additional 5 to 10 minutes. transfer crust to a wire rack and cook completely.
4. Bring the cream just to a boil in a small sauce pan; place chocolate in a medium-sized heatproof bowl. Pour hot cream over the chocolate and let it sit for 10 minutes and then stir until the chocolate is completed melted and smooth. Pour into the coconut crust. Sprinkle with remaining almonds. Refrigerate until filling is set, or up to one day, slice and enjoy!

Find Your Om Balance – Terri