Some might think I was referring to the “post-blizzard” Boston streets. Although they are a “mess” they are definitely not hot. However back in my kitchen, trapped for 3 days, it was time to clean out the fridge/freezer. Thankfully because I wanted to and not because I had to due to power loss!
A pint of blueberries and a cup (+/-) of diced fresh pineapple, along with a few other items became the filling for a rustic “pie” of sorts.
pile it all in
be careful not to stretch too thin…
I threw in a few dashes of ground cinnamon, ginger and salt with the fruit for a little something special, a tablespoon of all-purpose flour will help thicken the juices, 2 tablespoons of butter to enrich everything, 2 tablespoons of brown sugar help sweeten the deal. (you may prefer more sugar as this was a bit of a “tart” tart.)
now for the tricky part…..
I used one of those pre-made pie crusts… you know in the red or blue box, all rolled up. But I was worried it wasn’t big enough so I rolled it a bit thinner in an effort to get more surface. I thought I was being careful. I tried to close it up carefully.
However….a hot mess shortly developed. Probably had the oven a little too hot ( 375 degrees might have been better than 425) and maybe I left it in just a tiny bit too long…
But this time around I was craving lime (Thanks Lydia for that!) and I had all the ingredients on hand to make this.
The original recipe can be found here and the only change I made was to omit the vanilla and mix in 3 tablespoons of fresh lime juice along with the zest of two limes. (1 in the mix and 1 on top to garnish)
It definitely cured the craving, but the lime is subtle – it you want more lime flavor you have to change the alchemy of recipe – something I am not good with. But feel free to report back with new ratios!
Trust me this won’t hang around the house very long!
Recently, I acquired some early New Hampshire grown peaches and some late New Hampshire grown blueberries. (Thanks mom!) The peaches were really ripe and soft – too delicate to eat without dripping juice all over everything. The blueberries were dwindling in amount after being added to morning smoothies. So I decided to combine efforts and put them both into a pie. Because everything is better with butter and brown sugar right?
I simply combined the roughly cut up the peaches (4) and the 1/2 pint of blueberries and added the “universal pie mix” of: a bit of brown sugar, pinch of salt, teaspoon of cornstarch, a healthy shake of ground cinnamon and a good squirt of lemon juice.
Into my store-bought pie shell (don’t judge – it was easy) and I made the effort to create a streusel topping out of cubed butter, flour and lots of brown sugar with a pinch more of ground cinnamon and a tiny bit of ground cloves!
I baked it in a hot oven (400 degrees!) for 35 mins or so. Tip: you may want to cover it with a loose piece of foil for the first 25 mins so the top bits of exposed sugar don’t burn too quickly. Notice that I did exactly that. Not.
If can you stand it – let this pie cool at least 40 mins before slicing into it!
In fact that is the name of the recipe: Impossibly Easy Coconut Pie. Which I got here.
Thank you Betty!
Think “cheesecake consistency” without all the heaviness, tanginess and the guilt!
This mixes up in about 4 minutes and bakes up perfectly in a glass pie dish. You can just serve warm slices from that.
However, I made it a day ahead and let it cool completely and was able to flip it out and onto a nice plate/platter for presentation, garnish and refrigerate until serving time. If you make ahead and platter it like I did, I would bring it out of the fridge about 20-30 mins before serving so it will be cool but not cold. Cover with plastic wrap while hanging in the fridge so it stays moist.
Although delicious plain, just as is, I added extra shredded coconut on top for garnish and heated some frozen mixed berries with a little honey to serve warm on top. But this would also be very delicious with chocolate sauce. Or maybe pineapple sauce. The combinations are endless.
Just try it. You will love this EASY dessert!
(Betty – you can feel free to contact me via email to “thank me” for endorsing your recipe/product! ;-) )