Best Coconut Cream Pie – Ever!

Dec 3, 2014

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Here it is!  The most delicious coconut cream pie I’ve ever tasted, let alone made at home.  Not sure if it’s that it is has the perfect amount of sweetness or if it’s that gingersnap crust….or the expensive shredded coconut (I had to try it!) Really, who cares? It’s just so good that I nearly ate the whole thing myself…over a few days….maybe.  I should clarify, this is the BEST coconut cream PIE EVER.  My aunt makes THE BEST apple pie ever.  Those are really the only pies I like.  And I am usually not good at sharing either of them.

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The original recipe can be found here.  As I usually do, I added a tiny bit of my own style to it – like good, old fashioned heavy cream instead of its lower-fat cousin, half and half.  Give it a try.  I promise you’ll be glad you did.

BEST EVER COCONUT CREAM PIE

Ingredients
Crust:
30 gingersnap cookies
1/4 cup sweetened shredded coconut
5 tablespoons melted butter
Filling:
1 cup half-and-half
2 cups heavy cream
2 egg yolks
1/2 cup sugar
1/3 cup cornstarch
2 teaspoon vanilla paste
1 tablespoons butter
1 3/4 cups sweetened shredded coconut
Whipped cream & toasted coconut, for topping

DIRECTIONS
Preheat the oven to 350 degrees F.

Process the gingersnaps in a food processor until fine (I put mine in a heavy duty ziploc bag and let my kids go to town with a mallet.  It was all kinds of fun!) Add to a bowl along with the coconut and melted butter; toss until combined. Press firmly to the bottom and up the sides of a deep-dish 9-inch pie pan. Bake 10 minutes and let cool completely.

Add the half-and-half, cream, egg yolks, sugar, cornstarch, and vanilla to a round-bottomed saucepan off the heat and whisk together until the mixture is smooth and the cornstarch has dissolved. Place on medium heat and bring to a simmer, whisking constantly while it thickens. Once thick like pudding, remove from the heat and stir in 1 tablespoons butter and the coconut.

Pour the thickened mixture into the cooled pie shell and refrigerate for 2 hours or until set. Toast 1/2 cup coconut on the stove top in a heavy bottom skillet for about 5 minutes. Top the pie with whipped cream and toasted coconut before serving.

Romantic + Modern Orange, Blush & Grey Wedding

Dec 1, 2014

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Happy Thanksgiving!  Did you eat as much as I did?  I wish I could say I only indulge myself during the holidays, but it’s simply not true!  I love food, so I indulge often!  I did, however, discover the most delicious Coconut Cream Pie recipe on the planet.  I’ll be sharing it with you soon along with some of my favorite holiday treats.

Since we had our dear friends spending Thanksgiving with us, I (happily) ignored all Black Friday deals and spent time laughing and telling stories.  I had the best of intentions to get all of my new prints up in a new shop last week.  It didn’t happen.  And I’m okay with that.  I’ll have them up this week with a great sale, too.

Mondays are inspiration board days and this backdrop grabbed my eye as soon as I saw it.  Love it.  A modern wedding with romantic details, like this Vera Wang gown…so good!

shoes  |  invitation  |  gown  |  backdrop  |  bouquet

Winter Blue with Pinks Wedding Inspiration

Nov 18, 2014

5-LAYOUT-RecoveredWinter is such a beautiful season here with snow covering the hillsides and trees.  While I’m not a fan of being out in freezing temperatures, I do love to stay up late and watch the stillness of the season.  This week’s inspiration board is an idea for a bit of a different twist on a winter wedding.  The icy winter blue paired with a bit of warmth in rosy and blush colored blooms.  What do you think?  What would your winter wedding look like?

envelope + calligraphy  |  cake  |  blue gown  |  place setting  |  bouquet

 

Gold + Pink Harvest Styled Shoot

Nov 14, 2014

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Stephanie Sunderland is one of my favorite photographers, so when she asked if I’d design a paper suite for her styled shoot, Golden Pink, of course I said, “Yes!”  The golden colors of the fields and the dusty light are so pretty together.  You may remember the story behind my cone flower suite, which was perfect for this shoot since the nature of watercolor mimics the sheer layers of her gown and the translucent skies.

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See more on The Perfect Palette

Photography by Stephanie Sunderland Photography | Florals by Campus Floral  |  Invitations by me  |  Makeup + Hair by Kissable Complexions  |  Dress from Alta Moda Bridal  |  Suit by Perfectly Suited by Garth | Rentals from Diamond Rental  |  Cake by Cake Dame

Be Thankful Freebie

Nov 12, 2014

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It’s Wednesday, which means we are halfway through the week and, today, just about halfway through the month.  I’m not sure how I feel about that yet.  My kids have started talking about the fact that Christmas is only 6 weeks away.  I feel like I spend most of my days watching my kids grow in disbelief; willing them, with every power I can muster, to stop growing up so fast.  I remember being in the trenches of babyhood and having days that felt like 10 years, with people telling me how fast it goes and me not really understanding.  I loved having babies.  There were hard days, don’t get me wrong, but I so love being a mother, that I have only vague recollections of the tough days.  I would love to go back in time and just rock each of my babies just one more time.  But, since that isn’t possible, I’ll be thankful for the near-tangible memories instead.  I’ve decided that those ratty old baby blankets and stuffed toys that kids keep forever are really for the moms – so we can hold them and be taken back to the days when we had no time for showers or hot food – some of the best days of my life.

Anyway…on that note, I made this download for you (and me) as a reminder to be thankful for the little things that make life so amazing.

Download 12×12 print here.

(If you need to resize it, just make the adjustments in your print settings.)

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