Coconut Banana Cream Pie

Coconut Banana Cream Pie

Coconut Banana Cream Pie

This past weekend was a big weekend here in Alaska. It was the start of the Iditarod Sled Dog Race, which is an annual 1,049-mile race from Anchorage to Nome. This year there are 66 mushers competing against each other to be the first to reach Nome. Mushers and their dog teams usually cover the distance to Nome in 9-15 days; although last year’s first place winner reached Nome in just under 9 days.

If any of my readers or fellow bloggers are interested in following the race, you can visit the Iditarod website here. The website provides current race standings, as well as photo galleries and other interesting tidbits. I also have links to Anchorage and Nome webcams on my Alaska Facts & Links page located here.

I didn’t get a chance to go to downtown Anchorage or Willow to watch the start of the Iditarod, but I was able to catch some of it on T.V. Since the temperatures were only in the teens this past weekend, I think it was probably the better choice to watch the festivities from the comfort of my warm home. It also gave me the chance to whip up this delicious Coconut Banana Cream Pie for our weekend dessert.

If you’re a fan of coconut, then you’ll absolutely love this pie. It’s extremely easy to make, and the crust consists of only two ingredients – coconut & butter. The banana cream filling is very smooth and light, and pairs very well with the crunchy toasted coconut crust. It’s almost like having two pies in one – Banana Cream and Coconut Cream.

~Enjoy~




Coconut Banana Cream Pie

Crust
8 tablespoons butter
4 cups flaked coconut

Filling
1 (5.1 ounce) box Banana Cream Jell-O Instant Pudding and Pie Filling
3 cups cold milk

Topping
Whipped topping, thawed
2 tablespoons sautéed coconut

Directions:
Preheat oven to 350 degrees. Butter the bottom and sides of a 9-inch pie pan.

In a skillet, melt the 8 tablespoons butter over medium heat. Sauté coconut until golden. Set aside 2 tablespoons for topping.

Sauté Coconut

Sauté Coconut

Press remaining coconut on the bottom and up the sides of the prepared pie pan.

Sautéed coconut in pie pan

Sautéed coconut in pie pan

Bake for 7 minutes; watch crust as it bakes, to make sure it doesn’t brown too quickly. Remove pie crust from oven and cool on wire rack.

Baked coconut crust

Baked coconut crust

In a medium bowl, beat pudding mix into milk with wire whisk for 2 minutes. Pour into cooled pie crust. Place in refrigerator and chill for at least 30 minutes.

Filled pie crust

Filled pie crust

Place a dollop of thawed whipped topping in the center of pie. Sprinkle with reserved 2 tablespoons sautéed coconut.

Banana Cream Cupcakes

Banana Cream Cupcakes

Here’s a quick and easy cupcake recipe that will get you out of the kitchen fast – leaving you more time to get out and enjoy the nice, warm summer weather.

There’s a box of pudding in the mix, so you know these cupcakes are moist and delicious. Another wonderful feature of this recipe, is that it uses a package of cake mix…which means I am finally beginning to whittle down the large quantity of cake mixes that I purchased during our local grocery store’s “buy two get three free” sale. Yea! :)

On a side note: Did you know that you can make powdered sugar if you run out and need some fast? I’m almost ashamed to say that I never knew this.

To my dismay, I ran out of powdered sugar while making the chocolate frosting to top off these cupcakes. I immediately turned to the internet to see if I could find a quick solution. Low and behold, I discovered that you can take some white granulated sugar and some cornstarch, toss them in your blender, and blend until it turns into powdered sugar. There’s a more detailed description of how to do it on wikiHow if you’re interested.

I guess you can teach an old dog new tricks. :)

~Enjoy~



Banana Cream Cupcakes

1 (18.25 ounce) package yellow cake mix
1 (0.9 ounce) package Jell-O Sugar-Free Fat-Free Instant Banana Cream pudding mix
4 eggs
1/2 cup vegetable oil
1 cup water

Preheat oven to 350 degrees. Grease and flour 24 cupcake tins, or line with 24 paper baking liners.

In a large mixing bowl combine all ingredients. With an electric mixer, beat on low speed for 30 seconds. Beat at medium speed for 3 minutes.

Fill cupcake tins 2/3 full with batter. Bake for 15 – 20 minutes, or until a toothpick inserted near center comes out clean.

Cool completely on wire rack. Frost with Easy Chocolate Frosting, or frosting flavor of your preference; if desired.

Makes 24 cupcakes.


Easy Chocolate Frosting

1/4 cup butter, melted
1/2 cup cocoa powder
1/3 cup milk
1 teaspoon vanilla extract
1/4 teaspoon salt
3 cups powdered sugar

In a large bowl, combine butter and cocoa. Beat together until well combined.
Add milk, vanilla extract and salt. Beat until it becomes smooth.
Gradually add in powdered sugar. Continue beating the mixture, until the frosting is smooth, creamy and spreadable.



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