A coconut pie for mom for Mother's Day. Mom made this pie often when we were kids and so I replicated it for her on Sunday. It's a custard based pie - sweet and creamily eggy - infused with coconut and vanilla.The family seemed to enjoy it. I snapped this picture of the final pie remains with one hand while batting Mom's fork away with the other. They seemed to enjoy it.
A lemon blueberry pie for the bff for Friday. Ok, so her husband may have enjoyed this pie more than she did, but nonetheless.
Deceivingly light (there is nothing "light" about this pie filling, or the crust for that matter . . mmm, butter and cream . . ), this lemon-scented filling was covered with fresh blueberries - again, giving one the impression that this pie is healthy. The pecan nut crust, which was the first that I've ever made, was buttery, nutty, and crisp - this might be my favorite kind of crust because of its pat-in-pan ease and tasty flavor.
Actually, if we're going for nutritional value, there was fruit, dairy, and protein in this dessert; the lemon blueberry pie might be a nutritional jackpot. No?
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