I planned most of the food to be tailed to the men attending the party so it didn't feel to baby-shower. I made meat and cheese platter, biscuit and ham sliders, bacon-apple-cheese salad and two delectable cream pies. Recipe included at the end of this post!
The two pies I made were Coconut Cream Pie and Caramel Chocolate Macadamia Nut.
The Coconut Cream Pie recipe came directly from the Dahlia Bakery Cookbook. The Caramel Chocolate Macadamia Nut pie was a hodgepodge of Joy of Cooking, Trader Joes, Smitten Kitchen and me!
Coconut Cream Pie & Caramel Chocolate Macadamia Nut
Adapted from Dahlia Bakery Cookbook, Smitten Kitchen Cookbook and Joy of Cooking
These recipe below made enough for 23, 4.5 inch personal pies
I got my aluminum pie pans from KitchenDance. These recipes also easily make 2, 9 in pies (one chocolate and one coconut).
3 packages of graham crackers
2 cubs of melted butter
1/2 cup of sugar
- Blitz all items in food processor until fine crumb.
- Place approximately scant 1/4 cup of crumb in each pie pan.
- Bake at 350 for about 10 minutes. If shells poof up a little bit, use an extra pie pan and lightly press down immediately when the shells come out of the oven. Let cool completely.
Coconut Cream Pie (Thank you Tom Douglas!)
1 cup milk (I used whole milk)
1 cup unsweetened coconut milk
2 cups shredded sweetened coconut
1 teaspoon vanilla extract (original recipe calls for 1 vanilla bean)
2 large eggs
1/2 cup sugar
3 tablespoons flour
4 tablespoons unsalted butter, room temp
- Combine milk, coconut milk, shredded coconut, and vanilla in a saucepan. Heat over medium-high heat, stirring occasionally until mixture almost comes to a boil.
- In a bowl, whisk together eggs, sugar and flour.
- Temper eggs with a small amount of scalded milk.
- Add warmed egg mixture to milk mixture and sir consistently over medium heat until mixture is very thick, approximately 4-5 minutes.
- Remove from heat, add butter and mix until incorporated.
- Transfer pastry cream to bowl and place it over another bowl of ice water. Cool.
- Cover pastry cream with plastic wrap and refrigerate until completely cold.
Chocolate Silk Pie (Thank you Deb Perelman!)
12 tablespoons unsalted butter (1 1/2 sticks), room temperature
1 cup sugar
3 ounces unsweetened chocolate (I ended up using a combo of milk chocolate and dark chocolate disks), melted and cooled
3 large eggs
1 teaspoon vanilla extract
I also added 5 heaping tablespoons unsweetened coco powder to intensify the chocolate flavor. You could also increase the amount of melted chocolate.
- In a large stand mixer (you could also do this with a hand-mixer but you'll have to stand over it for 15-20 minutes), whip butter and sugar together until pale and fluff (I'd say at least 3-5 minutes). When in doubt, whip longer. Scrape down bowl as necessary.
- While mixer is running, drizzle in melted chocolate. Mix and scrape down bowl as necessary.
- Add eggs one at a time, beating mixture at medium speed for 5 minutes after each addition, scraping down the bowl in between each addition.
- Add coco powder if using.
- Add vanilla.
Chocolate silk pastry cream is ready for use, but should be chilled in pie shell for at least 4 hours.
1 jar caramel sauce, I used Trader Joes Fleur de Sel
Whipped Cream Topping
2 cups heavy whipping cream
1/3 cup powdered sugar
2 teaspoons vanilla extract
Whip cream in a stand-mixer until stiff peaks. I'd say just short of butter. I didn't whip my cream enough and it's sort-of melted on my pies. I used a zip-loc bag outfitted with a pastry tip, but you could easily just spread this on to your pies with a spatula.
Shredded, toasted coconut and curled white chocolate for the Coconut Cream Pie
Chopped toasted macadamia nuts and curled dark chocolate for the Chocolate Pie
Fill 1/2 of the shells with coconut cream pastry cream, top with whipped cream and garnish with shredded coconut and white chocolate.
Fill other 1/2 of shells with 2-3 teaspoons of caramel sauce. Let set for a few minutes. Spread chocolate pastry cream over caramel sauce. Top with whipped cream and garnish with macadamia nuts and dark chocolate.