Apr 25 2011

French Coconut Pie

Posted by missamy in Baking, Step-by-Step Recipes

I think when you hear “easy as pie” it’s in reference to this pie—this very pie, French Coconut Pie, submitted by eastmemphismama. This pie is as easy as is it gets, and mighty, mighty good too. I mean real, real, good. Like “slap your pappy, call the news, hide in the closet to eat the whole thing, not caring that you have to run ten miles to work it off” kind of good.

And I did say easy, right? Easy as pie.

(I’ve never been known to be obnoxious. No, not me.)

Let’s get started.

Begin with basic ingredients: beaten eggs, sugar, flaked coconut, melted butter, white vinegar, vanilla extract, salt, and a 9″ uncooked pie shell (I used a prepared frozen one from the grocery store—NOT deep dish). Be sure to check the recipe page for the full list of ingredient measurements.

Grab a bowl large enough for mixing all the ingredients. To the sugar, add the melted butter, beaten eggs, white vinegar and vanilla extract. And don’t forget the pinch of salt.

Then goes in the flaked coconut.

Mix all together well.

Don’t think I didn’t think about taking a large bite. The raw eggs stopped me.

Pour the pie filling into the unbaked prepared pie crust. Bake for an hour at 350°F. I placed the pie on a cookie sheet for baking to avoid any spillage or bubbling over.

How easy was that? Now you just have to wait.

For a whole hour.

Bake until golden brown. There’s nothing quite like toasted coconut is there? Total yumminess.

Cool (if you can wait that long) and enjoy!

Many thanks to eastmemphismama for sharing this recipe with us all. My husband couldn’t be more thankful.

Printable Recipe

French Coconut Pie

by eastmemphismama on October 24, 2010 in Desserts, Pies

4.33 Mitt(s) 18 Rating(s) 18 votes, average: 4.33 out of 5

Description

This is a recipe passed down to me from my great grandmother Pearl. I absolutely love this pie and I hope you do too!

Ingredients

3 whole Eggs, Beaten
1-½ cup Sugar
1 cup Flaked Coconut
1 stick Butter, Melted
1 Tablespoon White Vinegar
1 teaspoon Vanilla Extract
1 pinch Salt
1 whole 9" Uncooked Pie Shell

Preparation Instructions

Mix filling ingredients well and pour into the pie shell. Bake at 350F for 1 hour.

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Amy Johnson is a blogger who writes about food, travel, the home (both inside and out), and various observations and random musings about anything and everything. Visit her blog She Wears Many Hats for a dose of deliciousness, practicality, hilarity, or just plain fun. She lives in South Carolina with her husband and two children.

Apr 4 2011

Chicken Souvlaki Pita with Tzatziki

Posted by missamy in Step-by-Step Recipes

Years ago we lived in Winston-Salem, NC and frequented a small, local Greek owned restaurant where we enjoyed souvlaki on a regular basis. It became a regular craving for us. What was always surprising was how the simple tzatziki sauce impressed the taste buds. Fresh and tangy. It never failed to hit the spot.

While perusing Tasty Kitchen recipes a few weeks back, I was excited to find a recipe for Chicken Souvlaki with Tzatziki from Tasty Kitchen member Birdie. I didn’t hesitate to print it out and give it a go. Birdie’s recipe didn’t disappoint. The chicken was as tasty as it gets and the tzatziki was perfect.

Wanna make some too? Well then, let’s get started.

Get your ingredients prepped. You’ll need chicken, olive oil, yogurt (I used Greek yogurt), cucumber, onion, lemon juice, salt and pepper. (The link to the full recipe in its printable form is at the end of this post.)

You’ll also need some of this: Cavender’s All Purpose Greek Seasoning. See where it says “Tantalizing.” They’re not kidding. Good stuff y’all. Get you some. I found it at my local grocer.

Pita or flat bread can be used to hold all the goodness. I used basic flatbread.

You’ll begin by marinating the chicken. I like to use zip top plastic bags for marinating. It makes for easy clean up. Pour in the olive oil, then the Cavender’s seasoning.

Squish it all around to coat the chicken well. Marinate in the refrigerator for several hours.

While the chicken is marinating, you can go ahead and get the tzatziki sauce ready. Please note, I used Greek yogurt, but if you use plain yogurt, you’ll need to follow Birdie’s directions and let the yogurt drain. Tzatziki sauce is simple stuff. Combine the yogurt, chopped onion, cucumber, and lemon juice. Add salt and pepper to taste. Refrigerate the tzatziki until ready to use.

When ready to eat, grill chicken over medium heat until done. Let rest a few minutes, then slice into strips.

Build your souvlaki in a pita bread or flat bread, with the grilled chicken and tzatziki. I began with a layer of tzatziki, then the sliced chicken.

Then another layer of tzatziki. You can never have too much tzatziki.

Fold in half and enjoy! Pretty simple, huh? And mighty tasty folks. Mighty tasty indeed.

Enjoy! A big high five to Birdie for bringing Souvlaki back into my life.

Printable Recipe