Coconut Cream Pie

This coconut pie is so good we've made it several times now. Just remembering it makes my mouth water. Seriously. I won't say this is the best coconut pie I've ever had, but it's very, very close. And it's perfect  for you folks enjoying summer because is a no-bake, super fast dessert. =)

I'm off to enjoy the cold weather. Brrr. Have a great weekend!

200g Maria type cookies

100g (7 tablespoons) butter, softened

1/2 can sweetened condensed milk
320ml (1 1/3 cup) milk - used wholemilk
2 tablespoons cornstarch
3 eggyolks
100g shredded coconut
1 cup whipping cream

1. Start toasting the coconut. Preheat oven to 375ºF/ 190ºC. Spread coconut evenly in a baking sheet. Put in the oven and, this is super important, keep an eye on it at all times! It can go from golden to black in seconds. 10 minutes should be enough, but it'll depend on your oven. Stir every 5 minutes to make sure all sides are browned evenly. It's ready when golden brown. Let it cool.

2. Finelly crush the Maria cookies in a food processor, or in a blender. Transfer to a bowl and add the butter. Mix with your fingertips untill all the butter is combined. 

3. Transfer to a 8-inch springform pan or pie dish and press evenly into the bottom and sides. Keep aside, or in the fridge if you want.

4. Make the filling: Combine condensed milk, milk and cornstarch in a heavy-bottomed pan. Whisk until the cornstarch is dissolved.

5. Put a sift over the pan and strain the eggyolks. Put over medium heat whisking constantly until it thickens.

6. Pour over pie crust and let it cool completely.

7. Whip the cream to stiff peaks. Spread over coconut cream and sprinkle with toasted coconut.

Adapted from here (In Portuguese).

Super Fluffy Pancakes

This is my favorite pancake recipe. I lost count on how many times I've made them since Ann gave it to me last year. More than I should have, I guess. But what can I do, they are that good. Seriously. You should try it this weekend. Or tomorrow for breakfast, why not? They take no time to make and they freeze well, too. That way you can have pancakes for breakfast whenever you want! Do it, do it now!

2 cups all-purpose flour
3 teaspoons baking powder
1/2 teaspoon salt
1/2 cup sugar
1 cup milk, room temperature
4 tablespoons unsalted butter, melted
2 eggs

1. Sift together flour, baking powder, salt, and sugar in a large bowl.
2. Add milk, butter, and eggs and whisk until incorporated.
3. Heat a butter-greased frying pan over medium heat and pour the desired ammount of batter.
4. Brown both sides.
5. Serve with fresh fruits and syrup.

Notes:
-Let the pancakes cool before freezing, rolled in foil or in a tightly sealed plastic bag.
-Defrost in microwave, without foil, for aprox. 1 minute.

~7-8 pancakes.
Unfortunately, Ann forgot where she took this recipe from.