In the Beginning : A Recipe and a Giveaway!

I am so excited that you decided to pop over and help me celebrate the launch of She Cooks! Those of you who know me well, know I am passionate about cooking and serving my friends and family. So She Cooks probably comes as no surprise. Those of you who do not know me well … I hope to change that real soon

First … I just want to say WELCOME! I know that there are a gazillion sites out there and I know how busy lives can get. I do not take it lightly that you have chosen to spend even the briefest time right here with me. I will try not to disappoint you.

I have always loved cooking and entertaining. I love not only preparing a meal, but presenting it in a way that makes the ones I am serving feel special. Little things can make a huge difference. Maybe you don’t have a knack for fluffifying your serving platters or table, but it is my dream to share what I love with you and to show you how easy and fun it can be.

But today is a day for celebrating and what’s a celebration without a little gift?! In celebration of the launch of She Cooks, I am giving away a set of Rachael Ray knives and a one year subscription to Food Network Magazine. The value of this gift is $60! To win, all you need to do is post a comment. I love hearing from my friends so this is kind of my way of bribing you to talk to me Hope it works!

And, what’s a cooking site without a recipe? Since this is my very first recipe on the site, I think it’s appropriate to start with dessert! Besides, it is a celebration after all.

This easy recipe is cool and refreshing and absolutely yummy. It is the perfect for hot summer nights … or breakfast if you live on the edge.

Short Cut Coconut Banana Cream Pie

I consider this a shortcut recipe because you can either make the pie crust from scratch or use a pre-made crust; you can make your own vanilla pudding or make it from the box; and you can make your own whipped cream (which I do recommend ’cause nothing beats real whipped cream) or use Cool Whip. Personally, I usually (but not always) make my own pie crust, use Jello pudding mix, and make my own whipped cream. It’s your kitchen so do what makes YOU happy!

Ingredients:

1 deep dish unbaked pie shell (make your own or purchase roll out crust)
1/2 cup semi-sweet chocolate chips
Large package vanilla pudding mix (not instant) and the milk asked for on the box **
1 1/2 cups toasted coconut *
2 bananas, sliced (not overripe ones — yuck)
2 cups whipped cream or an 8 oz carton extra cream Cool Whip

Directions:

Bake the pie shell as directed. As soon as the crust comes out of the oven, sprinkle the chocolate chips over the bottom and set aside. After about five minutes the chips should be glossy. This indicates that they have melted, even though they retain their shape. With the back of a spoon, carefully spread the chocolate to coat the bottom of the pie shell. (This keeps the bottom of the crust from becoming soggy and … well … chocolate just makes everything better!) Set crust aside to cool completely.

Prepare pudding as directed on the box for pie filling. After pudding has set for five minutes, stir in 1 cup of the toasted coconut. Set aside to cool for 30 minutes.

Spoon a third of the pudding onto the bottom of the chocolate coated pie shell. Top with a layer of sliced bananas. Repeat pudding and banana layer. Top second layer of bananas with remaining third of pudding. Cover with plastic wrap and refrigerate until cool.

When ready to serve, remove plastic wrap and top pie with whipping cream or Cool Whip. Use the back of a spoon to create peaks. Sprinkle with remaining toasted coconut.

Try not to stick your fingers into the pie until your guests have seen how beautiful it is!

* To toast coconut, simply spread coconut evenly in the bottom of a cookie sheet and bake in a 350 degree preheated oven for about 10 minutes. Check the coconut after 5 minutes as ovens vary and they can burn quickly. Stir halfway through cooking time. Once golden brown, remove from oven and set aside to cool.

** I use about 1/4 cup less milk than asked for so the pie is a little firmer   (it makes slicing easier)

Friends, my husband, Ron, died 13 years ago. Today would have been his birthday so I chose today to launch She Cooks as a way of celebrating his memory and as a way of refocusing my thoughts from what I don’t have to what I do have. I have an amazing 16-year old son, Nick (who you will get to know as I share embarrassing stories about him with you). I have amazing friends and family whom I love dearly. I have hope in Jesus and the promise that I will see Ron again. And now, I have She Cooks … a place where I can share my heart and invite you to my kitchen table to laugh, cook, embarrass my son, and get to know you, my new friends.

Please come back and visit soon.

Tagged as: Banana, Coconut, Dessert, Pie

Sweetest Blessings,
LeAnn