I LOVE TO BAKE AND BUILD THINGS!
As a kid growing up my wonderful Mom would make these cookies in the spring time around Easter. The toasted coconut and the dipped chocolate are absolutely delicious together and these have always been a personal favorite of mine. While home over the summer my Mom showed me how to make em! I hope you enjoy them as much as i do :)
I found that the recipe makes about 24 or more cookies.
COOKIE DOUGH INGREDIENTS
*Parchment Paper: I use parchment paper every time I bake to assist with cleanup and to make the whole baking process easier. I'd definitely recommend it here as well.
How to Melt Butter
I used butter straight from the refrigerator, and melted it in a standard bowl by microwaving it for short periods on medium heat. At the end of the time, I removed the bowl from the microwave, used a whisk to stir the butter, and microwaved it again until the butter was melted. Be careful not too "boil" the butter or melt it too much, slow and steady wins the race. Let the butter cool for a while before adding it to the other ingredients, but make sure not to let is solidify again.
After making my first ever pie from scratch, a delicious strawberry cream pie, I was filled with a sense of accomplishment and a desire to make even more pies! With this in mind, I thought I would be a bit adventurous and set out to create my own pie recipe from scratch...
The strawberry cream pie's silky smooth whipped cream filling got me thinking, I wonder if you could make a pie with Greek yogurt? I posited that it may be possible to make a "healthy" pie that was just as delicious as any other pie recipe out there. Using Greek yogurt as the starting point, I thought I could incorporate some other items that you might eat for breakfast.
In this recipe I started things off by adapting a graham cracker crust recipe to instead use Honey Nut Cheerios / Belvita Breakfast Crackers. I then made a creamy yogurt filling with some coconut, honey, vanilla protein powder, and of course I finished things off by making a topping with some dark chocolate almonds and some toasted cinnamon donuts!
In the end the pie turned out to be pretty delicious, and you could not even tell that is was actually healthy, except for the toasted donuts ;)
I call this the "O"de to Breakfast Pie, which is my attempt at a play on words to reference the Honey Nut Cheerio Pie Crust. I hope you enjoy!
I used a recipe from the Food Network for a Graham Cracker Crust, and adapted it to suit my ingredients.
PIE CRUST INGREDIENTS
PIE FILLING INGREDIENTS
MAKE AND BAKE THE PIE CRUST
MAKE THE CRUMBLY PIE TOPPING
ASSEMBLE THE PIE
Technically speaking, I guess I've made pies before, but I feel like I cheated. You see, the only pies I ever made before this one were Pumpkin and Pumpkin Pecan pie for Thanksgiving and for both of these pies, I am pretty sure I just used store bought pie crust. Now don't get me wrong, I am not saying there is anything illegal with store bought pie crust, but I figured if I had a baking blog I had to at least make my own pie crust once.....
So, I decided I would try my hand at making my first ever pie from scratch, and use fresh strawberries from the farm right up the street.
I used a recipe from the Wild Wild Whisk Baking Blog, and made a few small adaptations. I've also got some helpful tips and advice to supplement the original recipe.
PIE CRUST INGREDIENTS
CREAM FILLING INGREDIENTS
FRUIT TOPPING INGREDIENTS
*Parchment Paper: For this recipe, you will use the parchment paper to help in the blind baking process. Essentially, you will cover the pie crust with some parchment paper and then use some baking beans to weight down the parchment paper, which will help the pie crust bake and not rise up.
**Dry Baking Beans: These are used with the parchment paper above to help you "blind bake" your pie. You may be wondering what kind of beans to use...I just used some dry Navy Beans and they worked fine. Here is what Wikipedia says about Blind Baking:
Baking blind (sometimes called pre-baking) is the process of baking a pie crust or other pastry without the filling. Blind baking a pie crust is necessary when it will be filled with an unbaked filling (such as with pudding or cream pies), in which case the crust must be fully baked. It is also called for if the filling has a shorter bake time than the crust, in which case the crust is partly baked. Blind baking is also used to keep pie crust from becoming soggy due to a wet filling. [Wikipedia]
GET THE FRUIT FILLING READY
MAKE THE PIE DOUGH
PREPARE THE PIE CRUST IN THE DISH
BAKE THE PIE CRUST
PREPARE THE CREAM FILLING
ASSEMBLE THE PIE