One pie was a pecan and chocolate delight that we brought to someone else's house so that we wouldn't eat the whole thing. I had about 3 bites altogether and kind of regretted sharing so much.
|Pecan Chocolate Pie|
The second was cranberry cream pie. I made three of these in three days so that we could share and still have plenty of our own. I had a hard time getting this one to set up as much as it is in her picture. It was pretty soupy until it was completely chilled. And you know we were eating it before it was completely chilled. This soupiness I attribute to the fact that the cranberries were frozen before I made it, so when I rinsed them off probably some water stayed frozen on them and messed up the balance of liquid to thickener. I think I will keep experimenting with this one, maybe try instant tapioca as a thickener as well as not frozen berries. And I think it would be lovely with some other fruits too, so you might see this come up again.
|Cranberry and Cream Pie|
The other pie I made was pumpkin and coconut, which I thought would be great after my pumpkin/coconut cake experiment. And it was mediocre. I more or less followed the recipe on the back of the Libby's canned pumpkin, but replaced the evaporated milk with coconut milk, added extra spices including cardamom, and added about 3/4 cup of shredded coconut chopped more finely in my spice grinder. The recipe looks very much like this one, but without the Trader Joe's spice blend. Maybe Trader Joe's spice blend would have improved it. Well, it was better on the second and third day, and the coconut milk is a good way to make it lactose-free in case you have one of those that you need to accommodate (hi Dad!). But the coconut flavor was not pronounced enough, and I thought the shredded coconut would be an improvement on the texture of pumpkin pie, but it wasn't. Pumpkin pie isn't my favorite in the best of times, but it was pretty disappointing to have it so unimproved.
|Pumpkin Coconut Pie|