I’m not bluffing, the recipe in this post is a Full House!
That’s a winning hand in poker, right?!? Can you tell I wasn’t invited to the
party living room?
No, it’s been a good evening, the boys are all having fun and my cooking got good reviews. I may not have played poker, but I sat in the office and banged out some important school work, so I feel like the real winner.
I’m not going to do a full recap of the evening; I took lots of little unphotographed bites and it’s likely I’ll nibble on the dip leftovers when the party winds down. Besides, you guys don’t really give a flip what I ate, you want to know about the pie!
Hello Dolly Pie, serves 8-10
- 6 Tbsp butter
- 1/2 cup walnuts
- 10 sheets graham crackers (4 rectangles = 1 sheet)
- 1/4 cup granulated sugar
- 3/4 cup sweetened flaked coconut
- 5 egg yolks, beaten
- 14 oz can sweetened condensed milk
- 1/4 cup light coconut milk
- 1/4 cup semi-sweet chocolate chips
- 1/4 cup butterscotch chips
- Preheat oven to 350 degrees Farenheit.
- Place butter into a 9-inch pie pan and melt. I simply put the pan into the preheating oven.
- Place walnuts into the bowl of a medium food processor* and pulse several times until uniformly ground. And graham crackers to bowl and continue to pulse until the mixture has the texture of sand. Add sugar and pulse once or twice to incorporate. *If you don’t have a food processor this can be done fairly easily by placing walnuts, graham crackers, and sugar into a large baggie (tightly sealed, being careful that all the air is removed) and pulverizing with a rolling-pin.
- Pour crust mixture into the pie pan and use a wooden spoon to mix it with the melted butter. Press the crust into the pan, spreading to make a uniform layer on the bottom and up the sides. This step is easiest with your finger tips but if you’re afraid of the heat the wooden spoon will also work.
- Bake crust for 10-15minutes, until starting to take on a darker shade of brown. The crust will feel firm and dry when it’s ready. Set aside to cool for at least 5minutes.
- Spread coconut in a thin even layer on a baking sheet. Bake at 350 degrees Farenheit for 5-10minutes, stirring occasionally. The coconut will just start to brown and develop a toasty smell when it’s ready. Set aside to cool. Note – the coconut can be prepared at the same time as the pie crust since they bake at the same temperature.
- Raise the oven temperature to 375 degrees Farenheit.
- In a large bowl, whisk together egg yolks, sweetened condensed milk, and light coconut milk.
- Fold in semi-sweet and butterscotch chips.
- Carefully pour filling into the prepared pie crust. You will have 1/4 – 1/2 cups filling leftover; do not overfill.
- Bake pie at 375 degrees Farenheit for 15-20minutes, until top has set.
- Top pie with toasted coconut after removing from the oven.
- Allow pie to cool 5-10minutes before serving. Store leftovers covered in the refrigerator.