Nutella Caramel Apples

It is caramel apple time again!  I love to make (and eat) caramel apples every fall.  It has become almost a family tradition.  My Hungry Puppies can barely contain their excitement when I tell them that we are making caramel apples.  I recently dipped an apple slice in a bit of Nutella, and knew that I had found an amazing match.  These nutella caramel apples are so incredibly amazing.  My Hungry Puppies and I were just as happy licking the bowl as we were eating the actual apples.

Nutella caramel Apples

9 small green apples
9 popsicle sticks
1 bag (14 ounces) caramels
2 Tablespoons water
1/2 cup Nutella

Wash the apples and dry thoroughly.  Insert the popsicle sticks in the top of the apples.  Line a baking sheet with wax paper.

In a microwaveable bowl, combine the caramels, water, and Nutella.  Heat in the microwave for 2 minutes, stirring every 30 seconds, until completely melted and smooth.  Dip the apples in the caramel mixture and spin around to coat completely.  Let excess caramel drip off, then place apples on the wax paper lined baking sheet.  Refrigerate until the caramel firms up.  Makes 9 caramel apples.

Enjoy!  -Cardamommy

San Francisco Fudge Foggies

I heard about this recipe from my Mom the other day.  She mentioned an old recipe that she and my dad clipped and saved from the San Francisco Chronicle ages and ages ago.  She didn't remember what had happened to the recipe, or where to find it again, so I turned to the good old internet.  Within seconds, not only did I find the recipe published in several newspapers (circa 1986), but found the original recipe as it was published in Chocolatier magazine in November 1986.  Just for kicks, here is a link to the original recipe as published in the Spokane Chronicle, out of Spokane Washington.  I will write the recipe with a few changes, as I found it a bit hard to follow the order of the original recipe.

San Francisco Fudge Foggies

1 pound (16 ounces) High quality bitter-sweet chocolate

1 cup (2 sticks) unsalted butter, cut into tablespoons

1/3 cup strong brewed coffee or expresso

4 large eggs, at room temperature

1 1/2 cups granulated sugar

1/2 cup all-purpose flour

8 ounces , (2 cups) walnut halves. coarsely chopped

Preheat the oven to 375F.  Line a 9x13 inch baking dish with aluminum foil so that the foil extends 2 inches beyond the sides of the pan.  Butter the bottom and sides of the lined pan.

In the top of a double boiler set over hot, not simmering water, melt the chocolate, butter, and coffee, stirring frequently until smooth.  remove the pan from the heat.  Cool the mixture, stirring it occasionally, for 10 minutes.

In a large bowl, using a hand mixer set on high sped, beat the eggs for 30 seconds, or until foamy.  Gradually add the sugar and beat for 2 minutes or until the mixture is very light and fluffy.  Reduce the mixer speed to low and gradually beat in the chocolate mixture until just blended.  Stir in the flour and walnuts. Do not overbeat.

Pour batter into the prepared pan and spread evenly.  Bake for 28 to 30 minutes or until the foggies are just set around the edges.  They will remain moist in the center.  Cool the foggies in the pan on a wire rack for 30 minutes.  Cover the pan tightly with aluminum foil or plastic wrap and refrigerate overnight or for at least 6 hours.  Remove the top foil (or plastic wrap), and run a sharp knife around the edges of the foggies.  Using the foil as handles, lift the foggies out of the pan.  Invert the foggies onto a large plate and peel off the foil.  Invert them again onto a smooth surface and cut into 32 rectangles.  Makes 32 Foggies.

Enjoy!  -Cardamommy

White Chocolate Raspberry Blondies

I had some leftover raspberry pie filling laying around the house (haha, it was actually in the fridge), and needed to find a use for it.  How do white chocolate blondies grab you?  

White Chocolate Raspberry Blondies

1/2 cup butter, room temperature
1 cup granulated sugar
2 eggs
1/2 teaspoon vanilla
1/4 teaspoon almond extract
3/4 cup all purpose flour
1/4 teaspoon salt
1/2 white chocolate chips
1/4 cup chopped pecans
3/4 cup raspberry pie filling

Preheat the oven to 350F.  Grease a 9x9 inch square baking pan.

Cream together the butter and sugar. Add the eggs, vanilla and almond extract, and beat until well combined.  Stir in the flour and salt, then stir in the white chocolate chips and chopped pecans.

Pour the batter into the prepared pan and spread evenly.  Drop the raspberry pie filling by spoonfuls over the batter.  Using a butterknife, swirl the raspberry filling through the batter by  dragging the knife through the batter in a swirling pattern.  Bake for about 30 minutes, or until a toothpick inserted in the center comes out with moist crumbs.  Remove blondies from the oven and let cool completely before cutting.  Makes 12 bars.

Enjoy!  -Cardamommy

Avalanche Bars

Until recently, I had never before heard of Avalanche Bars.  Ever.  I asked my family at dinner one night if they had ever heard of them.  My oldest Hungry Puppy was pretty sure that Avalanche Bars keep the snow from falling in.  

Avalanche Bars (if you are unaware) are these super easy, no bake, fabulously delicious little bars made with rice krispies, white chocolate, peanut butter, marshmallows and mini chocolate chips.  Whoa.  They are a little bit like rice krispies treats, but with white chocolate as the binder instead of marshmallows.  I would take them over a rice krispies treat any day.  

Avalanche Bars

1 bag (12 ounces) white chocolate chips
1/4 cup creamy peanut butter
3 cups rice krispies
1 1/2 cups mini marshmallows
1/4 cup mini chocolate chips + extra for sprinkling on top

Spray a 9x9 inch square pan with cooking spray.  Set aside.

In a microwaveable bowl, combine the white chocolate chips and peanut butter.  Heat in the microwave for 30 seconds, then stir.  Heat for an additional 15 to 30 seconds, then stir again until white chocolate is melted and smooth.  Add the rice krispies and stir to coat evenly with the white chocolate mixture.  Add the marshmallows and mini chocolate chips and stir until evenly distributed.

Transfer the rice krispies mixture to the prepared pan and sprinkle the extra mini chocolate chips on top.  With greased fingers, or the back of a greased spoon, press down lightly into the pan (you don't want it to be too compacted, just enough to keep it together).  Refrigerate until completely cool.  Makes 16 servings. 

Enjoy!  -Cardamommy

Orange Scented Flourless Chocolate Cake

It is my dad's birthday this week, and I knew that I needed to make him a fabulous cake (because I need to make a fabulous cake for everyone with a birthday), and that it needed to be super chocolate.  I didn't want it to be huge (no one to help eat it) and not with a ton of frosting (not my dad's favorite), so the idea of a flourless chocolate cake popped into my head. I have never tried one of these before, so here goes nothing.  

The result was fabulous, rich, fudgy, and amazing.  Kind of like my dad.  My dad is the best ever.  I know that everyone says that, but in my case it is true.  He is never too busy, for his kids.  He will answer the phone at 1 a.m. when his kids are having total meltdowns of epic proportions (been there...he answered the phone).  He always has sage advice and words of wisdom.  I can't remember a time when he has steered me wrong (don't tell him I said that, though).  I love to just chat with him (usually when he is doing the dishes for my mom, because that is the only time he is standing still usually).  He taught me to expect my husband to do the dishes because he always did the dishes for my mom so she didn't have to cook and clean.  We sometimes share jam tips and recipes (he totally makes jam.  So awesome).  He is also the best Grandpa ever.  He loves my Hungry Puppies, and they love him.  Their favorite thing to do in the Summertime is to follow Grandpa around outside while he gives them raspberries and strawberries from the garden.  They love to sit on his lap while he drives the tractor.  He always has fun things to call his daughters and granddaughters (he only has granddaughters.  Lucky man), like Shmootzy-poo, or Twinkle-Toes.  In short (or extremely long) he is the best Dad ever.  And I love him.  Happy Birthday, Dad!

Flourless Chocolate Cake

1 pound semisweet or bittersweet chocolate, coarsely chopped
1 cup (16 Tablespoons, 2 sticks) unsalted butter
1/4 cup strong coffee (or use water)
Grated zest of 1 orange
8 large eggs, cold
powdered sugar, or whipped cream (for serving)

Preheat the oven to 325F.  Grease the bottom and sides of an 8 inch springform pan, then line the bottom with parchment paper and lightly grease the parchment. Wrap the outside of the pan with 2 sheets of foil, and place the prepared pan inside a large roasting pan.  Boil a pot of water.

Place the chocolate, butter, and coffee in a large microwaveable bowl and heat in the microwave for 1 to 3 minutes, stirring often, until melted and smooth.  Let cool slightly.

Place the eggs in a medium bowl, and beat with a mixer on high speed until they double in volume, about 5 to 10 minutes.  Fold the eggs into the chocolate mixture in 3 additions, continuing to fold in the last addition until no streaks remain.

Pour the batter into the prepared pan inside the roasting pan, and smooth the top.  Place the roasting pan in the oven and pour the boiling water into the roasting pan until it reaches halfway up the sides of the springform pan.  Bake for about 20 to 25 minutes, or until the edges are just beginning to set, a thin crust has formed on the top, and an instant read thermometer inserted into the center reads 140F.

Remove the cake from the water bath and cool completely on a cooling rack.  Cover with plastic wrap and refrigerate overnight.  Before serving, run a thin knife around the edge of the cake to loosen the edges, then remove the sides of the pan.  Invert the cake on a parchment lined plate and peel off the parchment paper, then flip the cake upright onto a serving plate and discard the second parchment.  Dust with powdered sugar or dollop with whipped cream before serving.  Makes 10 to 12 servings.

Enjoy!  -Cardamommy

Toffee Chocolate Chip Cookies with Toffee Cream Filling

I used to be the queen of sandwich cookies.  Rarely did I make cookies that didn't have some sort of frosting or cream filling inside.  What can I say?  You know how I feel about frosting.  This cream filling holds a special place in my heart (er, stomach?).  I love it in various applications such as between layers of devils food cake, or straight out of the bowl.  It is perfect with these chocolate chip and toffee studded oatmeal cookies.

Toffee Chocolate Chip Cookies with Toffee Cream Filling

Cookies:
1/2 cup butter, room temperature
1 cup packed brown sugar
1 egg
1 teaspoon vanilla extract
1 cup all purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1 1/2 cups quick cooking oats
3/4 cup toffee bits
1/2 cup semi sweet chocolate chips

Toffee Cream Filling:
1 jar (7 ounces) marshmallow cream
1/2 cup shortening
1/3 cup powdered sugar
1 teaspoon vanilla extract (I used clear vanilla)
1/2 cup toffee bits

Preheat the oven to 350F.  Line a baking sheet with parchment paper.

For the cookies, cream together the butter and brown sugar until light and fluffy.  Add the egg and vanilla and beat until well blended.  Add the flour, baking soda, baking powder, salt, and quick oats, and beat until incorporated.  Stir in the toffee bits and chocolate chips.

Drop dough by tablespoonfuls onto prepared baking sheet.  Bake for 11 minutes, or until the cookies are just set.  Remove cookies from the oven and let cool on the pan for 5 minutes.  Transfer cookies to cooling rack to cool completely.

For the filling, in a medium size bowl, combine the marshmallow cream and shortening, stirring until well blended and smooth.  Add the powdered sugar and vanilla extract, and stir until incorporated.  Stir in the toffee bits.  Sandwich about 1 tablespoon of filling between two cookies.  Makes about 18 sandwich cookies.

Enjoy!  -Cardamommy

Oreo Blondie Brownie Bars

I had the idea for this dessert about a month ago.  I was laying on the couch, resting my poor sliced and diced foot, dreaming about what I would bake when I could stand up again.  These came to mind.  The recipe can be varied however your dreams take you.  Since it is Halloween season, I chose candy corn M&Ms and Halloween Oreos.  The blondie/brownie recipe is a delicious one that I just got from a friend of mine.  I made this recipe a one bowl recipe by dividing the vanilla batter in half and then adding cocoa powder to only have of it.

Oreo Blondie Brownie Bars

1 cup butter, room temperature
2 cups granulated sugar
4 eggs
1 teaspoon vanilla extract
1 1/2 cup all purpose flour
1/2 teaspoon salt
1 heaping cup candy corn M&Ms
1/4 cup cocoa powder
24 Halloween Oreos

Preheat the oven to 350F.  Grease a 9x13 inch baking dish.

Cream together the butter and sugar.  Beat in the eggs and vanilla.  Stir in the flour and salt, then the M&Ms.  Spoon half of the batter evenly into the prepared pan.  Place the 24 Oreo cookies on top of the vanilla batter.  Stir in the 1/4 cup cocoa powder into the remaining batter in the bowl.  Carefully spread the chocolate batter evenly over the Oreo cookie layer.

Bake for 40 to 45 minutes, or until a toothpick inserted in the center comes out clean.  Remove brownies from the oven and let cool completely before cutting.  Makes 24 bars.

Enjoy!  -Cardamommy

Sweet Cornbread

I like my cornbread a little bit on the sweet side.  Well, let's be honest.  I like a lot of things a little on the sweet side.  Dry, crumbly, unsweetened cornbread just doesn't do much for me.  This cornbread totally does it for me.  It is sweet and cakey, moist and dense with.  Although this cornbread doesn't need it, you can make it better than perfect with butter (an undisclosed amount) and if you are feeling really daring, a drizzle of honey to top it off.

Sweet Cornbread

1/2 cup butter, room temperature
1 cup granulated sugar
2 eggs
1 cup cornmeal
1 1/2 cups all purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 1/2 cups milk

Preheat oven to 375F.  Grease an 8x8 inch baking pan.

Cream together the butter and sugar.  Beat in the eggs.  Add the flour, baking powder, and salt, and stir until partially combined.  Pour in the milk, and stir until completely combined.

Bake for about 35 to 40 minutes, or until a toothpick inserted in the center comes out clean.  Let cool slightly before cutting.  Makes 6 to 8 servings.

Enjoy!  -Cardamommy

Triple Chocolate Chip Cookies

I've decided that I may have an unhealthy fixation with chocolate chip cookies.  I go through new chocolate chip cookie recipes like nobody's business.  And when I find the perfect recipe that I love most of all?  I start checking out other recipes to see if they are as good as my favorite.  This is a recipe that I thought looked really yummy.  I found it in a Taste of Home magazine recently and made a couple of changes.  These cookies are crunchy and chewy and delicious.

Triple Chocolate Chip Cookies

1 cup butter, room temperature
1 cup packed brown sugar
3/4 cup granulated sugar
2 eggs
2 teaspoons vanilla extract
2 3/4 cup all purpose flour
1 1/4 teaspoon baking soda
1 teaspoon salt
1 cup milk chocolate chips
1 cup semi sweet chocolate chips
1 cup white chocolate chips
3/4 cup chopped pecans

Preheat the oven to 400F.  Line a baking sheet with parchment paper.

Cream together the butter, brown sugar, and granulated sugar.  Beat in the eggs and vanilla.  Stir in the flour, baking soda, and salt.  Add all of the chocolate chips and pecans and stir until evenly distributed.

Drop dough by 2 tablespoonfuls onto the prepared baking sheet.  Bake for about 8-9 minutes, or until cookies are a light golden brown.  Remove cookies from oven and transfer to a cooling rack to cool.  Makes 3 dozen cookies.

Enjoy!  -Cardamommy

Swiss Cheese Beer Bread

Several years ago, my sister gave me this recipe.  I made it.  I loved it.  I might have even eaten half of it standing at the oven as soon as it was cool enough to touch.  However, I have not made it since then.  Four-ish years is soooo way too long to go without this bread.  This bread is moist and flavorful with a delicious excess of ridiculously desirable melted cheese pockets (some of which are golden and toasty).  Are you hungry yet?

Swiss Cheese Beer Bread

12 ounces beer
1/2 cup warm water
2 tablespoons sugar
2 teaspoons salt
2 tablespoons butter
8 ounces processed Swiss cheese
5 cups all purpose flour
4 1/2 teaspoons active dry yeast
8 ounces Swiss cheese, cut into 1/4 inch cubes

In a large saucepan, combine the beer, water, sugar, salt, butter, and processed Swiss cheese.  Heat until just steaming and the cheese is partially melted.  Let cool until just warm.

In a large mixing bowl, stand mixer, combine 2 cups of flour, and the yeast.  Add the beer mixture and beat until combined.  Add the rest of the flour, a 1/2 cup at a time until the dough comes together and is not sticky.

Turn the dough out onto a floured work surface and spread the Swiss cheese cubes over it.  Knead in the cheese until the dough becomes smooth.  Place the dough in a greased bowl, cover, and let rise for about 1 hour or until the dough has doubled in size.

Grease 2 9x5 inch loaf pans.  Punch down the dough and divide in half.  Pat each half into a roughly 12x6 inch rectangle.  Cut the dough lengthwise into 3 even strips, leaving the dough attached at one end.  Braid the dough strips together, tucking under the ends.  Place the braided loaves in the prepared pans.  Cover the loaves loosely with lightly greased plastic wrap and let rise about 45 minutes or until the dough has risen about 1/2 inch above the pan. Preheat the oven to 350F.

Bake the bread for 30 to 45 minutes, until they are golden brown.  Remove loaves from the oven and immediately turn the bread out of the pans and let cool on a cooling rack.  Makes 2 loaves.

Enjoy!  -Cardamommy

Vanilla Raspberry Chocolate Candy Cake

It is birthday time again!  I feel like I say that all the time.  This time, the birthday girl is none other than my oldest Hungry Puppy, who is turning 7.  Unbelievable.  While brainstorming what kind of cake I should make her, my thoughts turned back to this Orange Layer Candy Cake that I made for another birthday a couple of months ago.  I thought of how fun it was, how delicious it was, and how easy it was to make!  Problem solved, question answered. I would be making that cake again...but little girl style.  My Hungry Puppy loves white chocolate and the colors pink, purple, and red, so I ran with it from there.

I recently had surgery on my foot, and have thus been off of my feet for the majority of the past two weeks.  This being said, I felt the need to simplify and shorten my time spent on my foot and in the kitchen.  I started with a boxed cake mix, and dressed it up a little so it doesn't taste so "out of a boxy".  I used canned raspberry pie filling, and canned frosting, but you could easily use your favorite home made recipe.  This cake is super cute, easy, and delicious.  My Hungry Puppy loved it, and my poor bruised and broken foot doesn't hate me.  Everyone wins here (even my youngest Hungry Puppy who helped "dispose" of the leftover Kit Kats)!

Vanilla Raspberry Chocolate Candy Cake

1 box white cake mix
1 cup all purpose flour
1 cup granulated sugar
3/4 teaspoon salt
2 eggs
1 1/3 cups water
1 cup (8 ounces) sour cream
2 Tablespoons canola oil
1 1/2 teaspoons vanilla extract
1/2 teaspoon almond extract
1 cup Raspberry Pie Filling
1 (16 ounce) container (about 2 cups) vanilla frosting
11 full size White Chocolate Kit Kat Bars
2 (8 ounce) bags Raspberry Dark Chocolate M&Ms
1 piece of ribbon long enough to wrap around entire cake and tie

Preheat oven to 325F.  Grease and flour 2 9-inch round cake pans.  Set aside.

In a large bowl, whisk together the cake mix, flour, sugar and salt.  Add the eggs, water, sour cream, oil, vanilla extract, and almond extract and whisk until well blended.  Divide the batter evenly among the two prepared pans.  

Bake the cakes for about 25 to 30 minutes, or until a toothpick inserted in the center of the cakes comes out clean.  Remove cakes from the oven and let cool in the pans for 10 to 15 minutes.  Carefully remove cakes from the pans and let cool completely on cooling racks.

When the cakes are completely cool, place one layer upside-down on a serving plate.  Spread the raspberry pie filling over the cake.  Place the second layer right-side up on top of the first layer.  Spread the vanilla frosting over the top and sides of the cake (don't worry about being neat, you won't see any of it when you're done).  Place the Kit Kat Bars vertically around the cake, then wrap the ribbon around the Kit Kats and tie it.  Place the M&Ms on top of the cake to cover the frosting.  Makes about 16 servings.

Enjoy!  -Cardamommy

Honey Fudge Cupcakes

I came across this Chocolate Honey Ganache Layer Cake the other day on FineCooking.com, and was so excited to try it!  I modified the recipe a bit by changing it from  a layer cake to cupcakes, and I changed the frosting as well.  The result is a moist and delicious cupcake where both the chocolate and honey flavors stand out quite well.  The frosting is a rich fudge and honey frosting, where again, the chocolate and honey are prominent flavors.

Honey Fudge Cupcakes

Cupcakes:
1/2 cup + 2 Tablespoons unsweetened cocoa powder
1/2 cup honey
3/4 cup hot water
1 1/2 cups all purpose flour
3/4 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon kosher salt
6 Tablespoons butter, room temperature
6 Tablespoons canola oil
1/2 cup brown sugar
1/2 cup granulated sugar
2 large eggs
6 Tablespoons sour cream
1 teaspoon vanilla extract

Honey Fudge Frosting:
1 1/4 sticks (10 Tablespoons) butter
2 ounces (heaping 1/2 cup) powdered sugar
6 Tablespoons unsweetened cocoa powder
Pinch of salt
6 Tablespoons honey
1 teaspoon vanilla extract
4 ounces (1/2 cup) milk chocolate chips, melted and cooled

Preheat the oven to 350F.  Line 24 muffin cups with paper liners.

In a medium bowl, stir together the cocoa powder, honey, and hot water.  Mix until smooth, set aside.  In a separate bowl, stir together the flour, baking powder, baking soda, and salt.  Set aside.

In a large bowl, cream together the butter, oil, brown sugar, and granulated sugar.  Beat in the eggs, sour cream, and vanilla extract.  Gradually add the chocolate mixture alternately with the flour mixture, starting and ending with the flour mixture.  Mix until all ingredients are incorporated and no streaks of flour remain.

Fill the lined muffin cups about 2/3 full, then bake for 20 minutes, or until a toothpick inserted in the center of a cupcake comes out clean.  Remove cupcakes from the oven and let cool in the pans for several minutes before transferring them to cooling rack to cool completely before frosting.

For the honey fudge frosting, place the butter, powdered sugar, cocoa powder, and salt in the bowl of a food processor and process until smooth, 15 to 30 seconds.  Add the honey and vanilla and process again, just until combined, 10 to 15 seconds.  Finally, add the melted and cooled chocolate and pulse until combined, another 10 to 15 seconds.  Let the frosting sit for several minutes before spreading or piping on the cooled cupcakes.  Makes 24 cupcakes.

Enjoy!  -Cardamommy

White Chocolate Pecan Bread

I first had this bread while visiting my sister in Salt Lake City last month.  I had heard about this bread before, but had never tried it and I was excited!  Wow, it totally lived up to my expectations and I was in love.  Only problem?  The bread is from Harmons, and I don't have a recipe.  Well, in this situation, there is only one thing to do (besides petition for a Harmons to come to my town...) make up my own recipe to mimic the original through trial and error.  This is my first attempt.  What do you think?  Just a quick side note:  This bread makes divine french toast.  I had to negotiate with my youngest Hungry Puppy for the last piece.


White Chocolate Pecan Bread

1 1/2 cups white whole wheat flour
1 1/2 cups all purpose flour
1 teaspoon salt
1/2 teaspoon yeast
1/2 cup chopped pecans
1/2 -3/4 cup chopped white chocolate
1 1/2 cups warm water

In a medium sized bowl combine the white whole wheat flour, all purpose flour, salt, yeast, pecans, and white chocolate.  Stir together until combined.  Add the warm water and stir until well blended and all of the flour is incorporated.  Cover the bowl with plastic wrap, or transfer the dough to a large sealable container.  Let the dough sit at room temperature for 2 hours, then place in the refrigerator for 12 to 24 hours.

When ready to bake, remove the dough from the refrigerator and turn out onto a floured surface.  Shape the dough into a ball.  Line a medium size bowl with parchment paper and place the formed dough in the parchment lined bowl.  Cover loosely with plastic wrap and let rise for about 1 1/2 hours.

Place a dutch oven, french oven, stainless steel pot or pyrex dish with a lid in the oven and preheat to 450F.  When the oven is ready, lift the dough out of the bowl using the parchment as handles, and lower into the preheated dish.  Cover with the lid and bake for 30 minutes.  Remove the lid and bake for an additional 15 to 30 minutes until it is golden brown.  Remove bread from the oven and transfer to a cooling rack. Cool at least 45 minutes before slicing.  Makes one loaf.

Enjoy!  -Cardamommy

Coconut Key Lime Meringue Pie

I have had this recipe on my "to do" list for about a year now, and am just getting around to it.  The weather is cooling down a bit here, and I am excited to use my oven!  We're going to give a normal Key Lime pie a bit of a spin by adding coconut milk to it.  I love the combination of coconut and lime and this pie definitely does not disappoint.  The meringue topping is a perfect light compliment to this delicious pie, and is a great way to use up some of those 7 egg whites you now have lying around.

Coconut Key Lime Meringue Pie

Pastry Crust:
1 cup all purpose flour
2 Tablespoons sugar
1/2 teaspoon salt
1/2 cup (1 stick) cold butter

Coconut Lime Filling:
1 can (14 ounces) sweetened condensed milk (I used low fat)
1 can  unsweetened coconut milk
1/3 cup key lime juice
7 large egg yolks

Meringue:
4 (reserved) egg whites
1 teaspoon vanilla extract
1/2 cup sugar

For the crust, preheat the oven to 350F.  Mix the flour, sugar and salt in a medium bowl.  Cut in the cold butter using a fork or pastry blender until the mixture looks like coarse crumbs.  Press onto the bottom and up the sides of a 9 inch pie plate.  Bake for 15 minutes, or until golden brown.  Remove from oven and reduce the oven temperature to 325F.

While the crust is baking, prepare the filling. In a medium bowl, whisk together the sweetened condensed milk, coconut milk, key lime juice, and egg yolks until well blended and smooth.  Pour the filling into the hot crust and bake about 35-40 minutes or until set but slightly wobbly in the center.  About five minutes before the pie is done, begin making the meringue.

For the meringue, in the bowl of a stand mixer fitted with the whisk attachment, place the 4 egg whites and vanilla.  Turn mixer to medium speed.  When egg whites become frothy, increase mixer speed to high and start slowly adding the sugar, a tablespoon at a time until stiff peaks form.  Spread the meringue over the hot filling, spreading it all the way to the edges of the pie plate to seal.  Bake the pie for an additional 12 minutes or until the meringue is golden brown.  Cool for about an hour on a wire rack, then two to three more hours in the refrigerator before serving.  Makes about 8 servings.  

Enjoy!  -Cardamommy