Coconut Cream Pie
serves 8 • prep time: 25 minutes • total time: 1 hour + chilling
For the crust:
- 30 wafer cookies
- 1/8 tsp. salt
- 5 tablespoons butter, softened
- 1/3 c. sweetened coconut
For the topping & filling:
- 1 3/4 c. sweetened coconut
- 2 3/4 c. milk
- 4 egg yolks
- 1/2 c. sugar
- 1/3 c. cornstarch
- 3/4 tsp. vanilla
- 1/4 tsp. salt
- 1 1/2 c. heavy cream
1. Make crust: preheat oven to 325°. In a food processor, combine cookies and salt; process until fine crumbs form. With machine running, slowly add butter and process until mixture resembles wet sand. Stir in coconut. Press crumbs in bottom and up the sides of a 9-inch deep-dish pie pan. Bake until crust is set, about 25 minutes. Let cool completely in pie pan on a wire rack.
2. Make topping: increase heat to 350°. Spread 1/2 c. coconut on a rimmed baking sheet. Bake until golden, about 4-6 minutes, stirring occasionally.
3. Make filling: in a saucepan, whisk together milk, egg yolks, sugar, cornstarch, vanilla, and salt. Cook over medium-high heat, whisking constantly, until bubbles form at the edge and mixture thickens, about 5 minutes. Stir in 1 1/4 c. coconut, and pour into cooled crust. Smooth top and refrigerate until filling is chilled and completely set, about 2 hours.
4. To serve, whip cream until soft peaks form. Top pie with whipped cream and toasted coconut.
From Martha Stewart Kitchens
chicken tostadas
serves 4 • prep time: 10 minutes • total time: 45 minutes
- 2 onions, thinly sliced
- 2 bell peppers, thinly sliced
- 1 can corn
- 1 can black beans
- 1 c. salsa
- 2 tbsp. oil
- salt & pepper
- 2 chicken breasts
- 4 corn tortillas
- 1/2 c. shredded sharp cheddar
1. Preheat oven to 450°. Line a rimmed baking sheet with foil. On foil, mix onions, peppers, corn, beans, 1/4 c. salsa, 1 tbsp. oil; season with salt and pepper. Roast, tossing occasionally, until vegetables are tender and lightly browned, 15-20 minutes.
2. Cook chicken breasts, shred. Add chicken to pepper mixture, and continue to roast until warmed through, 5 minutes. Transfer chicken and vegetable mixture to a bowl.
3. Arrange tortillas on baking sheet. Brush tortillas with remaining oil. If desired, cover tortillas with cheese. Bake until edges are golden, 5-8 minutes.
4. Dividing evenly, top tortillas with chicken-vegetable mixture and remaining 3/4 c. salsa. If not previously used, top with cheese.
From Martha Stewart Kitchens
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