Tag Archives: pie

Vegan Banana Coconut Custard Pie

With my birthday mere days away, I had to write one more recipe to cross #7 off my 31 before 32. This weekend’s trip to the VegFest inspired me to create a vegan dessert. I did some research, cobbled together bits and pieces of some things that I found interesting, and came up with this recipe.


  • 2 cans of full fat unsweetened coconut milk
  • 2/3 cup of sugar
  • 1/2 cup cornstarch
  • 2 tbsp vanilla extract
  • 2-3 bananas
  • 1 box vanilla wafers
  • 1/3 cup melted vegan butter (I used Earth Balance)


  1. Pre-heat over to 350 F and spray pie tin with nonstick spray.
  2. Crush all the cookies into crumbs and mix with the vegan butter.
  3. Pat the crumb mixture into the prepared tin and bake for 10 minutes.
  4. While your crust cools, pour the coconut milk into the pan and heat, ultimately to a boil.
  5. As your coconut milk heats, combine cornstarch with 1/4 cup of the heating milk.
  6. After the cornstarch has completely dissolved,Ā  add the sugar and stir.
  7. Right as your coconut milk beings to bubble, whisk in the cornstarch mixture.
  8. Once the mixture again reaches a boil, remove from heat and whisk for 2 minutes while it thickens. Set aside to cool slightly.
  9. While your “custard” cools, slice your bananas and layer them on your cooled crust.
  10. Pour the custard over your sliced bananas and place the entire pie in the fridge for at least an hour to set.
  11. Enjoy!
    * To take your pie to the next level, sprinkle with toasted coconut when you serve it šŸ˜‰

All in all, not bad for my first vegan custard.

Boston Cream Cupcakes

While we were out of town, my brother-in-law was kind enough to take care of our furry horde. He went over twice a day to give our diabetic cat his injections and keep the others on their strict feeding schedule. Dude totally deserves a medal, but since my forging skills leave a little to be desired I made him “Thank You” cupcakes instead.

Boston Cream Cupcakes

Active Time:Ā 30 minutes
Total Time:Ā 1 hour 30 minutes
Serves:Ā 18
This miniature version of the classic custard pie leaves nothing out, with rich vanilla pudding, buttermilk and a semisweet chocolateĀ glaze.


  • 2 1/2 cups all-purpose flour
  • 3/4 tsp. baking soda
  • 1/2 tsp. each baking powder and salt
  • 3/4 cup (1 1/2 sticks) unsalted butter, softened
  • 1 1/4 cups sugar
  • 3 large eggs
  • 2 tsp. vanilla extract
  • 1 cup buttermilk


  • 1 package (3 oz) cook & serve vanilla pudding
  • 1 1/4 cups milk
  • 1/2 tsp. vanilla extract

Chocolate Glaze

  • 8 oz. semisweet chocolate, chopped
  • 1/3 cup each sugar and water
  • 3 Tbsp. unsalted butter, softened


Recipe Preparation

  1. Heat oven to 350ĀŗF. Line 18 muffin cups with paper liners.
  2. In a bowl, whisk flour, bakingĀ soda, baking powder and salt until blended.
  3. Beat butter and sugar in a large bowl with electric mixer until light and fluffy, about 2 minutes. Add eggs, one at a time, until well blended. Beat in vanilla extract.
  4. With mixer on low speed, alternately beat in flour mixture and buttermilk, beginning and ending with flour mixture, until just blended.
  5. Spoon about 1/4 cup batter into each muffin cup. BakeĀ 18 to 20 minutes until wooden pick inserted in center comes out clean. Cool 5 minutes; remove from pan to wire rack to cool completely.
  6. Prepare pudding as package directs, using 1 1/4 cups milk. Remove from heat and stir in vanilla. Scrape into a bowl; cover surface directly with plastic wrap and refrigerate until cold.
  7. Place chocolate, sugar and water in a small saucepan over low heat. Cook, stirring, until melted and smooth, about 3 minutes. Remove from heat; stir in butter until it melts and mixture is smooth. Let cool.
  8. Slice off top of cupcakes to come to top of paper liners. Spread cut surface with about 1 Tbsp. filling. Top with cupcake top. Spoon about 1 Tbsp. glaze onto top center of each, easing it over top.

* Instead of cutting off the tops and layering in the pudding, I used my cupcake corer to remove the center of the cupcake, fill it with the pudding and then used the very top of the core I’d removed to plug the top so the icing would spread. A little more labor intensive, but I think it made them much easier to eat. Plus Andy enjoyed sitting over my shoulder and eating the left over pieces of cupcake core.

Image and recipe from here.

Pie for Pi Day

Happy Pi Day everyone! For those of you not familiar with this joyous occasion, pi orĀ Ļ€ is mathematical constant that is the ratio of a circle’s circumference to its diameter, and is approximately equal to 3.14159. Thus the the 14th of March, which is represented numerically by 3/14, has been dubbed Pi Day. What does it mean? That we celebrate this very important mathematical number by eating pie with an “e”. Pi is great and all, but I’m really only here for the pie. So I decided to share four pie recipes that I have bookmarked in my recipe folder.

French Silk Pie
Pie 3

Banana Cream Pie
Pie 2

Deep Dish Apple Pie
Pie 1

Vanilla Bean Cardamom Peach PiePie 4

Images and recipes are from My Baking Addiction and Pastry Affair

A Pie Party!?

I am going admit, up front, that I blatantly stole this idea and picture from The Sweetest Occasion. I am going to have a holiday crafting party and a fall canning party, but I never even thought about a pie party. I don’t know how this never occurred to me! I have had Thanksgiving with the Buciors for the last two years and I have seen the amount of pie that those boys can go through, it really should have been a no brainier.

{Shop: Pie plate / rolling pin / apple corer / wine bottle / pie server / tea towel / honey / mixing bowl / teak measuring spoons.}

Plus it is a perfect excuse to buy baking supplies. Look at that apple corer/slicer/peeler! I need one of those, immediately if not sooner. I even went to the product link and watched the video twice! Okay, it was three times, but that only helps my argument. So to sum up, I am going to have a pie party, probably the weekend before Thanksgiving, and I am going to convince Andy that the only way he’ll get pie this year is if I get that corer. I am going to need your help with this, the next time any of you see my husband you might drop a gentle hint along the lines of, “wow, that is really sweet that your wife makes all those wonderful baked good for you, I bet she would even make you pie if only she had a combination corer/slicer/peeler like that one from Bed Bath and Beyond.” You know, something subtle like that.