Serving This Week 7-20 To 7-24-2020
Come and see what I will be cooking up on Marilyns Treats this week!
This is what I featured the week of 7-20 to 7-24 on my blog. On Tuesday was a No Bake Coconut Cream pie. Wednesday an old Fashioned Pecan Pie. Thursday was a Nutella Cream Pie. And winding up this week of Pies was my post, Tip Friday The Perfect Crust. Enjoy!
If you missed what I served up last week please click Serving This Week 7-13 to 7-17-2020
No Bake Coconut Cream
This NO BAKE Coconut Cream Pie is the simplest pie to prepare!
I don’t usually eat a lot of coconut, but this pie looked so good with the coconut toasted and sitting on top of the luscious cream, I had to try it.
And I wasn’t disappointed. You won’t be either!
Being No Bake is just one of the reasons this recipe is so fast and simple to prepare.
Whether you start with my Easy Basic Graham Cracker Crust or a pre-pared version from you local grocery store you are on track to a delicious dessert.
A little bit of cold milk, some vanilla pudding and coconut will finish this pie.
This recipe helps you serve up a delicious classic Coconut Cream Pie your family and guests will love.
I have taken this pie many times to gatherings, bake sales and Church outings.
It travels well and you can easily use a disposable pan. No dish to forget to take home!
My grandmother liked to tell my kids that she taught me to make this pie when I was “knee high to a grasshopper”.
I always thought that was something she made up. As I gre up I came to realize it was something she said a lot.
Everytime I put this pie together I remember standing on a chair and carefully holding the bowl as I mixed the filling by hand.
I could barely keep from spilling that bowl on the floor.
I tried hard to keep control because to me it was liquid gold.
And the memory of that time with grandma will stay with me forever.
Do any of you have fond memories of baking when you were a child?
Old Fashioned Pecan Pie
It’s impossible to go wrong with pecan pie.
Especially one that is really loaded with nuts.
Taking the time to track down new-crop pecans can push your pie right over the top.
You will surpass everyones expectations When they take that first bite.
And this recipe adds a little citrus flavor from orange zest.
It isn’t overly sweet having just the right combinations of ingredients.
Imagine the wonderful smells of a baking crust, brown sugar and corn syrup coming to life in your kitchen.
Now add the vanilla, zest and fresh pecans.
Can you smell it?
This is the image I get when I make this pie.
I get swept away to my childhood when we would travel to my grandma’s home. The ride seemed like it would never end.
But once our car pulled up into the driveway I could smell the aromas from her holiday baking.
And this pecan pie was my favorite!
Some times she would wait for us to arrive before making this pie.
She knew just how much I oved to help. And I could listen to her stories of getting pecans when she herself was a little girl.
Looking around her kitchen I imagined three generations of my family working together and laughing as they each made their signature dish.
To this day I fell like I am getting a hug from her as I finish rolling out the dough.
When I make the Pecan Pie filling even today I smile.
I have my own granddaughter at my side, learning the family traditions. She loves hearing the stories too.
This pie is a must have at the Holiday table.
Oreo Nutella Cream Pie
Be still my heart, I made it, I ate it, I loved it!
Love at first bite! (And second and third).
I first presented this pie last year as my very first Nutella creation.
Being today, February 15th is World Nutella Day, I thought that I would bring it back for all the readers that never saw it.
Made from all fresh ingredients this pie will soon become a favorite to everyone that tastes it.
This decadent delicious cream pie combines Nutella, Oreos, and hazelnuts to tempt your resolution to keep desserts to a minimum.
For those that don’t know, Nutella is a hazelnut Spread.
You can use my Oreo Crust recipe or buy a pre-made one in your local grocery store.
Many recipes have substituted Nutella for peanut butter in their ingredients.
I have seen all types of dishes using Nutella. I have a few on the blog.
My family enjoys it so much I grab a jar or 2 at least once a month.
Just like its peanut butter counterpart I never know how much is left in the pantry.
The kids go through spurts making sandwiches, fudge, crepes, cheesecakes and spreads.
What looks at first glance to be enough soon becomes a note on the grocery list to get more.
Funny, I never thought about the fact it is one of the FEW items they remember to add to the list.
Nutella is made from sugar, palm oil hazelnuts, skim milk and cocoa.
I usually have most of those items on hand. I suppose I could make my own in a pinch! Delish has a list of 60 recipes for ways to use Nutella.
Don’t let my kids know. I would have a lot of baking ahead of me!
This Oreo Nutella Pie uses an Oreo Cookie Crust.
Oh, did I also mention that BOTH are No Bake recipes too? Enjoy it today.
And don’t forget to let me know how you satisfy the family using Nutella!
Bonus Tip Friday The Perfect Crust
Pie crust can be made with a variety of fats, from shortening, to the classic lard. Butter and shortening are also a great combination. Use vegetable oil for an extra easy, vegan crust.
When you want to impress your guests with your pies follow one of these 4 suggestions!
Shortening makes for a tender, flaky crust and is often preferred for this reason. It is also easy to work with, because it doesn’t melt as quickly as some other fats. Do keep in mind that recipes can also be made with a combination of butter and shortening.
If you like the taste of a butter crust, substitute cold butter cut into 1/2-inch pieces, for half of the shortening called for in your recipe. The milkfats in butter will also help the crust brown nicely.
Throughout American history, lard has been used to make pie crust pastry. Lard was easy to come by when more Americans lived on farms and using leftover pork product was an economical way to make pies before butter and shortening were as readily available as they are today. Throughout the 20th century, our eating habits changed drastically, and lard fell out of fashion, especially as alternatives, like shortening were introduced around mid-century. Recently, however, lard has seen a resurgence. If you have lard on hand, try swapping it in for the shortening called for in your recipe. As both lard and shortening are solid fats, the pastry should turn out fine. However as with any substitution, you may notice a slight change in the texture and flavor of your pie crust.
If you wish to make a vegan pie or are just in a hurry, a crust made with vegetable oil is perfect. No rolling is needed for this crust and because of its texture, it should be used for pies that have a bottom crust only.
Leave a Reply