Coconut & Date Cream Pie

coconut and date cream pie

date cream pie

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I have a long history of being completely obsessed with home made pies. When I was just a wee little girl, someone had gifted my mum a set of 4 pie plates. They were ceramic with deep scalloped edges. Etched right on the inside of the plate were recipes for various pies including peach pie, rhubarb strawberry pie, apple pie and blueberry pie.  We made many a pie in those lovely little plates dotted with hand painted fruits.  Today, we crank out all sorts of pies at Frost on a regular basis and I have the same wide-eyed fascination of pies today as I did way back then. Flaky pastry crusts, cookie crumb crusts, sweet fruit fillings, savoury fillings, cream topped, meringue topped — the variety of pies I’ve made are as diverse as the pie plates I bake them up in, so it should come as no surprise that I’m always on the hunt for new pie recipes and forever playing with ingredients and flavour pairings to create delicious and interesting pies.

Whenever I’m playing around with new recipes, my mind always turns to flavours that pair well together. Certain flavours are simply meant to be together: P.B. and jelly, milk and cookies, spaghetti and meatballs, fish and chips, cheese and crackers, cupcakes and sprinkles…the list goes on. Of all the usual suspects, one of my favourite flavour pairings which, in my humble opinion, is under-utilized is coconut and date. Dates have so many applications, both savoury and sweet, and coconut has a wonderful warmth about it. It’s sweet and comforting and works perfectly with the nutty, robust date. To that end, I figured there was no better application for this flavour pairing than a delicious and decadent cream pie!

The base of this pie is a graham cracker crumb combined with pecans and coconut which become toasty and fragrant when baked. The pie is then filled with a layer of caramelized dates and then a sour cream layer. Finally, it is topped with a light and airy whipped cream and garnished with more toasted coconut, pecans, and dates! The dates and coconut in this are the perfect marriage of flavours which completely come alive in your mouth. If you’re reticent about the sour cream layer, let me assuage your concerns and put your hesitations at bay by telling you that the sour cream layer completely makes this pie. It is tangy and creamy and balances the sweetness of the pie beautifully.

I tried making this pie a few times varying the amount of dates and I reckon I got it just right. The dates make up a thin layer at the bottom of the pie but the pie itself is not very high so the other layers of sour cream and whipped cream don’t compete with the dates and allow their flavour to come out in every bite. If my childhood has taught me anything about pies, it’s that you should never turn down the opportunity to make or taste a freshly made pie — it’s happiness in a plate and, well, who would turn their nose up at that? 😉

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Banoffee Pie

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There are those desserts that simply satisfy a mild hankering for something sweet, other desserts that aim to placate the unadulterated palates of hungry diners after a savoury meal…then there are those desserts capable of delighting even the most discriminating of guests, capable of spell-binding those amongst us who crave as much beauty in our desserts as we do flavour; desserts whose mere presence will bring cachet to any dinner party. 

My devout readers: you may have noticed that I’ve recently been on a short hiatus from my food blog. I recently organized a wedding show (‘Bliss Wedding Show’ in Toronto – see and “LIKE” our new page at www.facebook.com/blissweddingshowgta) where I was also a featured vendor showcasing the sweet creations such as dessert and candy tables and other beautiful desserts, of my company, “Frost Confections” (see www.frostconfections.com | www.facebook.com/frostcupcake). Well, you can imagine that between all the organizing and preparation for the show, my blog, regrettably fell by the wayside, but I am back, armed with dozens of delicious and unique recipes slated for release in the coming weeks!  Forgive me my recent otiosity, but once you try this recipe, I’m certain I’ll be awarded a hero’s welcome back into the food blogosphere to catapult me back into your good graces.

To that end, I could not think of a better recipe to post returning from my short leave, than this visually stunning and sinfully delicious Banoffee Pie. “Banoffee” is an amalgamation of the words “banana” and “toffee”, two ingredients that come together to make a wildly delicious and decadent pie. The graham cracker base is buttery and wonderfully crumbly and the whipped topping is airy and light in contrast to the sweet stickiness of the filling. If you want to impress your guests with a memorable and gorgeous treat without slaving over a hot oven for hours upon hours to create a sweet masterpiece, this is the pie to make. I recently made this pie for an intimate dinner hosted by a dear friend of mine, Mariam.  No sooner did I cross over the threshold of her front door to hand the pie over to her husband who greeted my husband and I at the door, did he utter with a spritely tone in his voice: “Is this banoffee? I love banoffee pie!” A sentiment that I share and one that I am certain you will be in agreement with upon tasting this delicious, and decadent pie!

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