January 14, 2011

Sweets for My Sweeties!

The Maine House family requests!

A Maine House Mosaic

My father-in-law's favorite of all time dessert was a Coconut Cream Pie. I was determined to prepare the best of the best for him and viola! I found the perfect recipe which seemed to please him immensely! I discovered I needed to make two pies at one time since the first pie disappeared rather quickly! This one's for you Honey!

Estelle's Ultimate Coconut Cream Pie (Honey's Request)
5 cups light cream
1/4 cup butter
1 cup white sugar
3 eggs
1/4 cup cornstarch
1 teaspoon vanilla extract
1/4 teaspoon salt
1 cup miniature marshmallows
1 1/4 cups flaked coconut
2 (9 inch) pie shells, baked
9 egg whites
1 teaspoon cream of tartar
1 1/2 cups white sugar

For the filling combine light cream or half and half and butter in saucepan. Bring just to boil over medium heat. In medium bowl, whisk together sugar, 3 eggs, cornstarch, vanilla and salt until cornstarch is completely dissolved and mixture is well blended. Gradually add the egg mixture to the mixture in saucepan, stirring constantly with wire whisk. Cook, stirring constantly, about 1 minute or until thickened. Add marshmallows and 1/4 cup of the coconut. Cook and stir until marshmallows melt and mixture is well-blended. Pour into pie shells. Refrigerate at least 2 hours. Preheat oven to 350 degrees F.
For meringue, in large bowl, beat egg whites and cream of tartar until soft peaks form. Add sugar, a small amount at a time, beating constantly until stiff peaks form. Spread half the meringue over each pie to edge of crust. Sprinkle each with 1/4 cup of the remaining coconut. Bake at 350 degrees F. for 12 to 15 minutes or until lightly browned. Refrigerate until ready to serve. Chill any leftovers.

The best banana pudding recipe will always be the one featured on the box of Nabisco Nilla Wafers. It is just perfect! However, when you want to have the "ultimate" banana pudding for a more elegant dinner affair, choose Tyler Florence's creation.

The Ultimate Banana Pudding (Nick's Request)
1 quart milk
2 cups sugar, plus 1/4 cup sugar
8 large eggs, separated, whites discarded or store for another use
1 teaspoon banana extract
1/3 cup bourbon
1/2 cup cornstarch
1/2 teaspoon pure vanilla extract, plus a splash
2 tablespoons butter, cut into cubes
1 cup heavy cream
4 large bananas, sliced
1 box vanilla wafers
1/3 cup creme de banana

Scald milk, in a large sauce pot, with a pinch of the sugar (this avoids scorching the bottom of the pot).
In a mixing bowl, add egg yolks, banana extract, bourbon and 2 cups of sugar and whisk together until the mixture is pale yellow in color and thickened. Add cornstarch and mix to combine. Very slowly pour in a little of the milk mixture, you have to do it slowly to temper the mixture. Once fully incorporated pour the entire mixture back into the pot and place over medium heat. Stir constantly until it comes to a simmer and the mixture thickens enough that it coats the back of a wooden spoon. Remove from heat and add a pinch of salt and vanilla extract, then add butter cubes and stir to make the mixture rich and super glossy.Transfer to a bowl and cover with plastic wrap, pressing the wrap onto the surface so it doesn't form a skin on the surface. Allow to cool.
In a large bowl, using a hand mixer, whip the cream with 1/4 cup of sugar and a splash of vanilla extract until you have stiff peaks. Set aside.Slice bananas and add to pastry cream.Line a small deep rectangular dish or a 10-inch pie dish with vanilla wafers. Splash with more creme de banana then cover with banana pastry cream. Top with whipped cream and refrigerate until ready to serve.

When Darling and I were first married, I found the way to his heart ( way) was to make him this heavenly pie. Even though he is not a huge sweet eater (I am, darn it) he does request this Lemon Sour Cream Pie from time to time!

Estelle's Heavenly Lemon Sour Cream Pie (Hubby's Request)
Pastry for single-crust pie (9 inches)
1 cup sugar
3 tablespoons plus 1-1/2 teaspoons cornstarch
1 cup milk
1/2 cup lemon juice
1 tablespoon grated lemon peel
3 egg yolks, lightly beaten
1/4 cup butter, cubed
1 cup (8 ounces) sour cream
1 cup heavy whipping cream, whipped

Roll out pastry to fit a 9-in. pie plate. Transfer to pie plate; trim to 1/2 in. beyond edge of plate. Flute edges. Line unpricked pastry with a double thickness of heavy-duty foil. Bake at 450° for 8 minutes. Remove foil; bake 5-7 minutes longer or until golden brown. Cool on a wire rack.
In a large heavy saucepan, combine sugar and cornstarch. Gradually stir in milk and lemon juice; add egg yolks and lemon peel. Cook and stir over medium heat until thickened. Stir in butter and cool to room temperature. Stir in sour cream and pour filling into pie shell. Top with whipped cream. Store in the refrigerator.

"One of the secrets to a happy life, is continuous small treats!"
 Iris Murdock

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