Coconut Banana Pie

  
For the crust:

  • 1 cup of all purpose flour 
  • 1 tbsp of sugar 
  • 1/2 cup of margarine or butter (at room temperature)
  • Few tbsp of cold water 

For the filling:

  • 2 ripe bananas mashed
  • 1 cup of unsweetened coconut flakes and 1/3 cup set aside 
  • 3/4 cup of sugar 
  • 1 tsp of vanilla extract 
  • 2 eggs 
  • 1/2 cup of milk or soy milk 

To prepare the crust: in the bowl of a mixer, sift together the flour and the sugar. Add the margarine by cutting small pieces. Mix by hand or with the mixer and add the water one tablespoon at a time until the dough comes together. Wrap and chill in the frigde for 30min. 

To make the filling: in a large bowl, mix together the sugar and the margarine. Add the eggs and the vanilla extract. Once everything is mixed together, add the milk and the mashed bananas slowly. Keep mixing and finish by adding the coconut. 

Preheat the oven to 350 and grease a 9 in round pan. Mold the dough on the bottom of the pan and slowly pour the banana coconut filling. Bake for 40 minutes. Check the center of the pie: if the filling is still liquid, bake for an other 20minutes while making sure it is not burning. Coconut has a tendency of baking very quickly in the oven. 40min into the cooking, sprinkle the 1/3 cup of coconut remaining and continue the baking until the top becomes brown. 

Hazelnut Tart with White Chocolate Mousse

whitechocolatepie

This recipe came up very randomly. I woke up this past sunday morning with one thing in my mind: white chocolate mousse. I am not sure how this idea came to me but while I was having my first cup of coffee of the day, I decided I needed to make a dessert that included white chocolate mousse. I quickly imagined this tart with a delicate crust, topped with my dreamy chocolate mousse. In honor of the last days of the warm weather and fall approaching I tried to make a pie out of the ordinary. Topped with any seasonal fresh fruits, this dessert is not a treat you forget easily.

For the crust:

  • 1 cup of flour
  • 1/2 cup of ground hazelnut
  • 1 egg yolk
  • 1/2 cup of sugar
  • 8 tbsp of margarine or butter
  • A pinch of salt

For the white chocolate mousse:

  • 1/2 cup of white chocolate chips
  • 5 tbsp of margarine
  • 1 cup of whipping cream

To make the tart: in a large bowl, mix together the flour, ground hazelnut, egg yolk, salt and sugar. Add the margarine or butter one tbsp at a time and mix by hand until the dough becomes homogeneous.

Grease a tart mold and preheat the oven to 375. Press the dough on the bottom of mold, pick with a fork and bake for 35min.

To make the mousse: in a large saucepan, melt the chocolate chips and add the margarine. In the bowl on a mixer, whip the cream and once its ready add slowly the white chocolate mix. Stir everything gently with a wooden spatula.

Once the pie is ready, leave it to cool down for about 15 minutes. Add the mousse on top and refrigerate overnight. You can top the pie with fresh seasonal fruits.

Cream tart with caramelized pears

  
Pies with fruits are my favorite dessert to make. The natural sweetness of the fruits balances perfectly with the vanilla custard cream and the flaky crust. I caramelized the fruits with agave and cinnamon instead of baking them in the oven which enhances the special taste pears bring to this dessert.

For the crust:

  • 1 1/2 cup of all purpose flour
  • 1 tsp of salt
  • 1 tbsp of sugar
  • 1/2 cup butter or margarine
  • A few tablespoons of cold water

For the vanilla custard

  • 4 egg yolks
  • 1/2  cup of sugar
  • 1/2 cup of cornstarch
  • 16 ounces of milk or non dairy creamer
  • 1 tsp of vanilla extra
  • 1/3 cup of melted butter or margarine

For the pears

  • 3 medium sized pear
  • 1/2 cup of water
  • 1/3 cup of agave
  • 1 tbsp of cinnamon

To make the crust: in a large bowl, mix the flour with the sugar and the salt. Slowly incorporate  the butter. Mix with the hands and add gradually a few tablespoons of cold water until it becomes a soft dough. Cover in plastic wrap and let it chill in the fridge for 30 minutes.

Prick the bottom of the crust with a fork all over. Preheat the oven to 375 and bake for 20-25minutes.

To make the custard: in the bowl of the mixer, beat the egg yolks on high speed, add the sugar and the cornstarch. Heat up the milk or non dairy creamer in a small pot over medium heat. Once the milk starts to boil, pour 1/3 into the egg mixture and beat a medium speed. Pour this mix into the pan with the rest of the milk and lower the fire.

Mix with a wooden spoon slowly until the mixture becomes bubbly and the consistency changes. Add the butter and the vanilla extract.

Pour this cream into the baked pie crust.

to prepare the pears: heat up the water in a small pot. Add the agave and the pears. Sprinkle some cinnamon. Cook for about 10 minutes on each side.

Decorate the pie with the pears on top.

Blueberry Custard Pie


When blueberries are in season, my first idea is always to bake a delicious dessert and cutting the amount of sugar. I love the taste of fresh blueberries and when baked in a delicious custard pie, it makes the perfect summer dessert.

For the pie crust:

  • 1 3/4 cup of flour
  • 1 tsp of salt
  • 3 tbsp of sugar
  • 2/3 cup of butter or margarine at room temperature
  • few tablespoons of cold water

For the custard:

  • 3 large eggs beaten
  • 1 cup of sugar
  • 3 tbsp of cornstarch
  • 1/2 cup of milk
  • 1/2 cup of flour
  • 1 1/2 cup of fresh blueberries

Mix the flour and the margarine by hand in a large mixing bowl, the salt and the sugar. Add the tablespoons of water few at a time, working the dough very well until everything comes together.

Once the dough is ready, wrap it in plastic wrap and refrigerate for 30min.

Preheat the oven to 375. Place the dough into a 9 inch pie plate and trim off the excess. Bake for about 15 to 20 minutes.

For the custard: Mix the beaten eggs with the sugar and beat on high speed until it becomes foamy. Reduce the speed. Add the flour, salt and cornstarch. Keep beating until everything is well mixed. Add the blueberries and mix with a spatula.

Pour the custard filling into the pie crust and bake for 35min on 350.