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Entries in sour cream (2)


Chocolate Coconut Crème Pie


Well, there’s absolutely nothing low-calorie about this pie...AT ALL! But there’s everything delicious and creamy about it. The subtle coconut flavor from using coconut milk really comes through after day two – yes, you can make this two days ahead, just don’t put the sour cream topping on it until ready to serve! If you don’t feel like making your own crust, just use a good quality pre-made crust. I wouldn’t recommend a graham cracker crust simply because you need something on the savory side that can stand up to the rich sweet filling and a crumbled graham cracker just doesn’t have what it takes. I advise making this with caution. It’s easy enough to become a bad habit! 

For the pie crust (9 inch pie)

2 cups all purpose flour

2 eggs

½ cup butter – cut into cubes

Pinch of salt

Ice water

For the filling

1/3 cup sugar

1/3 cup unsweetened cocoa powder

2 tablespoons cornstarch

Pinch of salt

1 16oz coconut milk, whisked until smooth and creamy

1/8-1/4 cup whole milk

¾ cup semi-sweet chocolate pieces

3 tablespoons coconut rum

For the topping

1 cup Daisy Brand sour cream

1 cup heavy whipping cream

¼ cup powdered sugar

2 tablespoons coconut rum

½ cup toasted coconut flakes


Make the Pie Crust

Process flour, eggs, butter, and salt together in the bowl of a food processor for 30 seconds.  If the dough does not form a rough shape, add a little ice water by tablespoon.  Turn dough out onto a floured board, shape in a disk, and roll out.  Place dough into a 9-inch pie plate, pressing against sides.  Let dough rest in freezer for 20 minutes.  Pre-heat oven to 425°F.  Line crust loosely with parchment paper, fill with pie weights.  Blind bake crust until edge is light golden and beginning to dry.  Remove weights after about 10 minutes, reduce oven temperature to 350°F, continue baking to dry bottom another 5 minutes.  Let cool completely.

Make the filling

Whisk sugar, cocoa, cornstarch, and salt together in a heavy saucepan.  Whisk in enough whole milk until a smooth paste forms.  Whisk in the coconut milk.  Using a heat proof spatula, cook pudding over medium heat stirring constantly to prevent sticking and burning.  Cook for 7-10 minutes until pudding thickens and begins to bubble around edges.  Add chocolate pieces and stir until smooth.  Remove from heat and stir in coconut rum.  Pour hot pudding into crust, cover with cling film, and chill for at least 6 hours up to two days.

Make the topping

Beat sour cream, whipping cream, sugar, and rum together until soft peaks form (do not over beat!).  Dollop topping over pie.  Sprinkle toasted coconut on top. 

Inspired by the chocolate pudding pie featured in the January, 2008 issue of Bon Appetit



Carrot Pound Cake


     I couldn’t resist buying these stunning Daucus Carotas.  For one thing they were just beauties, sitting there at Farmer Joe’s stand at the Food and Wine Fest a couple of weeks ago looking all orange and purple and happy.  Talk about delicious, slightly roasted with a touch of salt – that was it.

      I did have a few bunches leftover and they were not going to waste.  Enter the Better Homes and Gardens Ultimate Desserts magazine – I need another cooking magazine like a fish needs a bicycle but I HAD to have this one and was inspired by pretty much every recipe - It’s not often you pick up a magazine and can say that. 

     I looked at those little stunners and thought –  hmmm, you all would be delish and look great in a carrot pound cake.  Not just any pound cake a sour cream pound cake. 

I decided to go all out for my little edible apiaceae and this is what I came up with.  Proceed with caution!



Makes 1 Bundt cake

1 cup butter

6 eggs

1 cup sour cream (only Daisy Brand in this kitchen)

3 cups flour

½ teaspoon baking powder ¼ teaspoon baking soda

2 cups sugar

3 cups shredded carrots

1 ½ teaspoon vanilla


Pre-heat oven to 325°F

     Let butter, eggs, and sour cream stand at room temperature for 30 mins.  Grease and lightly flour one Bundt cake pan.  In a medium bowl whisk flour, baking powder and baking soda.  Set aside.

     In the bowl of a stand mixer fitted with a flat paddle beat butter on high speed for one minute.  Reduce speed to medium, add in sugar ½ cup at a time and beat for 10 minutes until light and fluffy – don’t skimp on the time!  Reduce speed to low.  Alternating, add shredded carrots ½ cup at a time and eggs one at a time, beating until well incorporated.  Scrap the side of mixing bowl frequently.  Keeping the speed on low, alternate, adding the flour mixture and sour cream to bowl.  Mix until just combined and smooth. 

     Pour batter into prepared pan, spreading evenly.  Bake for 60-70 minutes until a tester inserted comes out clean.

  Let cool for 10 minutes in pan on wire rack.  Remove and cool completely. 


It’s All Delicious Notes:  I had an after thought...the grated peel from an orange would be delicious in this cake.  Also, inspiration thanks to Farmer Joe from Savannah, his carrots and that damn dessert magazine that keeps calling me.