Although the majority of the building process was through our builder and contractors, it was the painting, staining, tiling, sanding, etc that kept us on our toes to save money wherever we could. So this year the rewards are many as we spend time with family and friends enjoying our little slice of heaven in Minnesota’s Northwoods.
Many mornings you’ll find me perched on the deck stairs with camera in hand waiting for the sun to rise…it’s my favorite time of day. This particular morning a fishing boat happened to cruise by at just the right time. I was giddy as I focused my lens at this timely opportunity. It was beautiful.
Light refreshing desserts are always welcomed at the cabin and coconut cream pie is a new addition. This was my first attempt and it was truly scrumptious! Creamy and rich yet light and fluffy with the purely simple flavors of coconut and vanilla. The crust adds a gentle crunch…but not too much as this pie demands smooooth.
Having never made a coconut cream pie from scratch before I was thrilled to learn how easy it is to make. Most of the recipes I viewed had the same basic ingredients and I chose this recipe as my guide, altering the ingredients a bit while also making a gluten free crust. In my recipe I found that toasting the coconut before adding to the crust makes for a much better texture. It’s a winner…tempting me to eat half the pie, so Mr. Spinner and I hopped on our Rzr ATV and started delivering pieces of pie to the neighbors. As we rounded the corners of each gravel driveway they could hear us coming with sweet treasures in hand. It’s been a constant…Mr. Spinner and I delivering goodies to our new neighbors. For me…half the fun of baking and cooking is sharing my creations with those we love.
Cheers….to you and yours…share a little coconut cream pie.
- 20 Midel gluten free ginger snap cookies
- 4 GF shortbread cookies (I used Amy’s pecan shortbread)
- 1/4 cup toasted coconut (easily toast the coconut in a shallow pan on medium heat – watch closely so as not to burn – toast the topping coconut at same time)
- 5 Tbsp melted butter
- 3 cups half and half
- 2 large eggs, beaten
- 1/2 cup sugar
- 1/3 cup cornstarch
- 1 1/2 tsp vanilla (I use clear)
- 2 Tbsp butter
- 1 cup sweetened shredded coconut
- 1/2 cup shredded coconut, toasted
- Fresh whipped cream sweetened with vanilla