Vickie Meets Chef Eric Lanlard

Chef Eric Lanlard, famous UK bakery chef who is also known as “ Cake Boy“, has been on a whirlwind  U.S. book tour promoting his latest book, Tart It Up!.  I must admit, even the name of the cookbook intrigued me.  But,  when the chance to meet Chef Eric was coupled with the opportunity to tour the Nielsen Massey Vanilla plant in Waukegan, Il AND meet Beth, Matt and Craig Nielsen–this girl was in the car, headed to Waukegan!

Vickie with Chef Eric Lanlard

Chef Eric’s new book, Tart It Up!, is full of over 75 savory and sweet pie and tart recipes.  Chef Eric says, ”  In this book you will find not only great recipes and tips for making the best pastry but also the inspiration for delicious tarts and pies that I’ve collected over the years…..I hope you will like them as much as my friends do.”

 The Nielsen-Massey event was attended by media and food bloggers along with a bus load load of French pastry students from the Culinary Institute.  It was so exciting to watch Chef Eric create his baking masterpieces and listen as he shared his passion for pastry with us.    

The Tart It Up!  Event and the tour of the Nielsen Massey plant can be found under my other posts.

“Nielsen Massey Event:  Tart It Up! :  Big Success”

“Everything’s Coming up Vanilla Beans….At Nielsen Massey!”

Tart It Up!   by Eric Lanlard. ( Octopus Books:  July 2012)  $ 19.99 

 

     

Mom’s Old Fashioned Pecan Pie

No dessert speaks to me like pecan pie!  I can’t resist it. I’ve even been known to have it for breakfast ( but don’t tell anyone) !  My Mom always made a good old fashioned pecan pie every Thanksgiving and every Christmas.  I still make pecan pie for special holidays but I don’t reserve it only for special occasions.  It is so quick and easy to make – you can have it anytime!  In fact, the filling only has 6 ingredients and you can whip it up in about 5 minutes.  Here is my Mom’s Old Fashioned Pecan Pie recipe:

Mom's Old Fashioned Pecan Pie
 
Prep time
Cook time
Total time
 
Recipe type: Pie
Serves: 8
Ingredients
  • 1 refrigerated pie crust
  • 1 cup sugar
  • ½ cup Karo light corn syrup
  • ¼ cup melted butter
  • 3 eggs, well beaten
  • 1 cup chopped pecans
  • 1 teaspoon vanilla
Instructions
  1. Combine sugar, light corn syrup and melted butter.
  2. Add beaten eggs, chopped pecans and vanilla to the syrup mixture, mixing thoroughly.
  3. Pour filling into unbaked pie shell. (Note: Since this is a high sugar content pie, sprinkle a little flour on each side of the pie dough before putting it into the pie plate.)
  4. Bake at 375 degrees for 30 minutes. After 20 minutes, cover the edges with aluminum foil or a pie crust protector to prevent burning.
  5. After 30 minutes, reduce the oven temperature to 350 degrees and bake another 15 to 20 minutes.

Click the link to view the YouTube How-To Tutorial for this recipe:  Vickie’s Mom’s Old Fashioned Pecan Pie 

 

Combine the sugar, light corn syrup and melted butter.  Stir well.

Add beaten eggs, vanilla and chopped pecans to syrup mixture, mixing thoroughly.  

Bring the refrigerated pie crust to room temperature and unroll.  Sprinkle both sides of the pie dough with flour.  Place into the pie pan and flute edges.

Pour the filling into the pie crust and bake at 375 degrees for 30 minutes.  NOTE:  After 20 minutes, put strips of aluminum foil around the edges of the pie or use a pie protector to prevent the edges from burning.

After 30 minutes, reduce the oven temperature to 350 degrees and bake an additional 20 minutes.

Let the pie cool before serving.

Here is the pie— hot out of the oven.  (Notice my vintage pot holders?  My daughter, Nicole, made these for me when she was a little girl ( now she is a Mom too) and I love using my handmade pot holders !)

 

Coconut Cream Cheese Pie

 This easy pie is to die for!!! It won’t last long —everyone will ask for more!

 

Watch the complete video recipe:

 

 

Coconut Cream Cheese Pie
 
Recipe type: Dessert
Ingredients
  • 1 refrigerated pie crust
  • 8 ounces cream cheese, at room temperature
  • 2 cups milk
  • 15 oz can Sweetened Coconut Cream ( or omit and use 3 cups of milk)
  • 4 packages ( 3½ oz size) vanilla instant pudding mix
  • ¾ teaspoon coconut extract
  • 16 ounces Cool Whip
  • 7 ounces shredded sweetened coconut
Instructions
  1. Roll the pie crust to fit a 9½ inch pie plate. Bake as directed for an unfilled pie crust.
  2. Set the pie crust aside to cool and reduce the oven temperature to 350 degrees.
  3. Combine the cream cheese, milk and coconut cream in a large mixing bowl. Beat with an electric mixer about 4 minutes until no lumps remain. Beat in the pudding mix and coconut extract until well blended.
  4. Fold in 1 cup of Cool Whip into the cream cheese mixture. Spoon into the cooled pie crust and top with the remaining Cool Whip.
  5. Toast the coconut by spreading it on a baking sheet and baking at 350 degrees until lightly browned - about 8 minutes. Stir occasionally while baking to prevent burning.
  6. Sprinkle the toasted coconut over the pie. Chill until ready to serve.

Ingredients:

1 refrigerated pie crust

8 ounces cream cheese, at room temperature

2 cups milk

15 oz can Sweetened Coconut Cream ( this is usually located in the mixed drink section of the grocery store )

4 packages ( 3 1/2 ounce size) vanilla instant pudding

3/4 teaspoon coconut cream

16 ounces Cool Whip

7 ounces shredded sweetened coconut

Directions:

Roll the refrigerated  pie crust to fit a 9 1/2 inch pie pan.  Bake as directed on the package for an unfilled pie crust.

Remove from the oven and let cool.  Reduce the oven temperature to 350 degrees.

Combine the cream cheese, sweetened coconut cream and milk in a large mixing bowl.  Beat with an electric mixer for about 4 minutes – or until no lumps remain.

Add the pudding mix and coconut extract and beat until  blended.

Fold  1 cup of the Cool Whip into the cream cheese mixture.

Spoon the filling into the cooled pie crust.  Spread  the remaining Cool Whip on top.

Spread the coconut on a baking sheet and bake, stirring frequently, until lightly browned, about 8 minutes.  Sprinkle the coconut over the top of the pie and chill until ready to serve.

Enjoy!

 

To download printable recipe with how to photos, click here:   Coconut Cream Cheese Pie

   

Video: Coconut Cream Cheese Pie

   
   
           
   

    Looking for easy dessertl recipes?  This Coconut Cream Cheese Pie  is delicious…and easy to make!  

 

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