Black Bottom White Chocolate Coconut Cream Pie


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I love a good coconut cream pie! With a chocolate crumb crust, toasted coconut and just a touch of white chocolate, this dessert is sure to delight!~Amy

Black Bottom White Chocolate Coconut Cream Pie

Preheat oven to 350 degrees

Crust:
1 3/4 cup crushed, Oreo Thins
2 tbsp butter, melted

Toss together crumbs and butter, and press firmly onto the sides and bottom of a 10 inch tart pan, or 9 inch pie pan. Bake for 8-10 minutes. Remove from oven and cool.

Filling:

2 1/4 cups milk
2/3 cup sugar
1/4 cup cornstarch
Dash of salt
3 eggs
1 tbsp butter
1 tsp vanilla
2 oz Lindt, White Chocolate Coconut Bar, broken into Squares

1 1/2 cup sweetened shredded coconut, toasted*

In a small bowl, whisk together sugar cornstarch and salt. Set aside.
In a medium sauce pan, beat eggs until light and foamy. Whisk in sugar mixture and beat until light and smooth. Add milk, and cook over medium high until mixture is thick and bubbly. Remove from heat and stir in butter, chocolate, and vanilla. Fold in coconut, removing a little bit for garnish. Pour into prepared crust. Cool completely and chill.

To serve:
Top with sweetened whipped cream and garnish with toasted coconut. Serve immediately.

Recipe by Amy Richardson

Pear, Apple, and Cranberry Tiered Tart with Brown Sugar Whipped Cream


I thought that this might be a really pretty way to serve a variety of tarts. They can be easily removed to serve individually, but taste delicious all together! Happy Thanksgiving! ~Amy

I thought that this might be a really pretty way to serve a variety of tarts. They can be easily removed to serve individually, but taste delicious all together!
Happy Thanksgiving!
~Amy

Pear, Apple, and Cranberry Tiered Tart with Brown Sugar Whipped Cream

Cinnamon Pear Tart

11 inch fluted tart pan
1 recipe pastry crust
7 pears, Bosc or a mix, peeled cored and thinly sliced, reserving one pear sliced for decorative top
1/2 cup sugar
1 1/2 tbsp cornstarch
1/2 tsp Apple Pie Spice Williams Sonoma, or other brand
Butter
Turbinado sugar or large crystal sugar

In a small bowl, whisk together sugar, cornstarch, and spice.
Place pear slices into large bowl. Sprinkle with sugar mixture tossing to coat.
Pour into tart shell, arrange reserved pear slices around outer edges. Grate a small amount of butter over the top. Sprinkle with Turbinado sugar.

Bake at 400 for 30-40 minutes or until lightly browned and bubbly. Cool.

Cranberry Cream Cheese Tart

8 inch fluted tart pan
1 recipe pastry crust

4 oz cream cheese, room temperature
1/4 cup powdered sugar
Zest 1/2 orange

2 cups cranberries, fresh or frozen
3/4 cup sugar
1 1/2 tbsp cornstarch
2 tbsp orange juice
Butter

With an electric mixer, beat together, cream cheese, powdered sugar, and orange zest until light and fluffy. Spread mixture evenly into prepared shell.

In a large bowl, mix together sugar and cornstarch, add orange juice. Stir well, add cranberries and coat. Spread evenly over the cream cheese mixture. Grate a small amount of butter over the top.

Bake at 400 or until lightly browned and bubbly. Cool.

Brown Sugar Apple Tart

6 inch fluted tart pan
1 pastry crust
2 golden delicious apples, peeled, cored, and thinly sliced
1/4 brown sugar
2 tsp cornstarch
Turbinado sugar or large crystal sugar
Butter

In a medium sized bowl, toss together brown sugar and cornstarch, add apples and toss to coat. Pour into prepared shell. Grate a small amount of butter over the top, sprinkle with sugar and bake.

400 degrees for 30-40 minutes or until lightly browned and bubbly. Cool.

Top layer:

4 1/2 inch tart pan
Crust to fit
Using a small amount of each previous tart filling, layer into prepared crust. Sprinkle with sugar and bake.

400 degrees for 30-40 minutes or until lightly browned and bubbly. Cool.

Brown Sugar Whipped Cream

2 cups heavy cream, chilled
6 tbsp brown sugar
1 tsp vanilla

In a medium sized mixing bowl, dissolve brown sugar in cream. Add vanilla, and whipped to soft peaks. Chill until ready to use.

To assemble:
Carefully loosen and remove tarts from pan, layering in order of size, largest to small topping with whipped cream and garnish with fresh cranberries and mint leaves.

Recipes by Amy Richardson

Recipes by Amy Richardson

Pumpkin Chocolate Fudge Layered Ice Cream Cake


Pumpkin Chocolate Fudge Layered Ice Cream Cake

I have come up with an easy and delicious dessert that can be a great alternative to traditional Thanksgiving pies! P.S. I LOVE THIS FUDGE SAUCE ~Amy

Pumpkin Chocolate Fudge Layered Ice Cream Cake

1 loaf pumpkin pound cake, homemade or store bought, cut into 1/4 inch slices, then halved
1 quart pumpkin ice cream, softened
1 quart vanilla ice cream, softened
1 Chocolate fudge sauce recipe*

To assemble:
Lightly spray sides of a tall 7 inch spring form pan, or 8×8 square baking pan, with cooking spray. Line sides with of pan with parchment or wax paper, gently pressing into place.

Place one thin layer of cake into e bottom, filling in gaps. Spread 1/2 inch layer of pumpkin ice cream over cake. Spread a layer of fudge sauce over the top, gently pushing to the edges. Repeat with cake and vanilla ice cream until layers are complete, finishing with fudge sauce. Cover with foil and freeze until ready to use.

To serve:
Remove from freezer, let sit for 5-10 minutes until it is easy to slice. Serve with additional fudge sauce and whipped cream if desired.

Recipe by Amy Richardson

Chocolate Fudge Sauce:

1/2 cup butter
7 oz milk chocolate, broken into pieces
1 oz Ghirardelli unsweetened chocolate
1 cup sugar
1 cup evaporated milk
1 tsp vanilla

In a medium sized saucepan, melt butter.
Add chocolates, evaporated milk, and sugar.
Cook over medium heat, stirring until smooth.
Bring to a simmer, remove from heat, and add vanilla.
Mixture will thicken as it cools,

Makes about 2 cups

Recipe by Amy Richardson

Maple Pecan Tart with Vanilla Rum Whipped Cream


This is a my most requested dessert at Thanksgiving. A family favorite on both sides. Making it is a snap! Delicious and really pretty! ~Amy

This is my most requested dessert at Thanksgiving. A family favorite on both sides. Making it is a snap! Delicious and really pretty!
~Amy

Maple Pecan Tart with Vanilla Rum Whipped Cream

Crust:
11 inch tart pan
1 unbaked pie crust

On a lightly floured board, roll crust thin to fit tart pan. Set aside.

Filling:

1/2 cup maple syrup
1/2cup light corn syrup
3 eggs
2/3 cup sugar
3 tbsp butter, melted
1/2 tsp vanilla extract
1/2 tsp rum extract
Pinch of salt
2-2 1/2 cups pecan halves

In a medium sized bowl, whisk together all ingredients, except pecan halves. When well blended, pour into prepared crust. Place pecans on top in a circular pattern starting from the outer circle working towards the center.

Bake at 325 for 40-45 minutes or until golden brown and the center surface springs back when touched. Remove and cool.

Vanilla Rum Whipped Cream

2 cups heavy whipping cream
1/2 cup confectioners sugar
1 tsp vanilla extract
1/2 tsp rum extract

With an electric mixer, beat until soft peaks.

Makes 8 servings

Recipe by Amy Richardson

Orange Iced Cranberry Cream Cheese Tarts


Orange Iced Cranberry Cream Cheese Tarts

1 sheet puff pastry, thawed
1 cup Sweet Orange Cranberry Sauce* see recipe below
4 oz cream cheese, softened
1/4 cup powdered sugar
Zest of 1 orange, divided in half
1 egg
1 tbsp water
Crystal sugar, optional

1 cup vanilla frosting
Orange zest
1/2-1 tsp water

In a small bowl, stir together cream cheese and powdered sugar. When smooth, stir in half of the orange zest. Set aside.

In a small bowl, whisk together egg and water. Set aside.

On a lightly floured board, roll dough to a square. Cut dough into 9 even squares.
Brush outer edges of each square with egg wash. Place a large teaspoon of cream cheese mixture in the center of each square, spreading to make a small square. Top with a large teaspoon of cranberry sauce on top.

Fold pastry in half to form a triangle, pressing edges to seal. Place on a parchment lined baking sheet, brush with egg wash and sprinkle with crystal sugar.

Bake at 400 degrees, for 12-15 minutes or until golden brown.

In a small bowl stir frosting orange zest and water together, adding more water if necessary to achieve desired consistency.

Cool slightly, then drizzle with orange icing.

Makes 9 servings

Recipe by Amy Richardson