BF&F – Best Friends and Foodies


Baking Tuesday – Coconut Chocolate Pie

We had our dinner group over last night, as it was our turn to host.  I made this dessert because it was easy to do on a weeknight.  Of course, when we have people over the night usually goes longer than planned so I was too tired to post on Tuesday 🙂

This dessert only had 4 ingredients.  It is SUPER rich, so slice it thin.  When serving, I topped with fresh made whipped cream “spiked” with almond extract rather than my usual vanilla.  It was yummy and everyone at dinner enjoyed it!


Coconut Chocolate Pie

adapted from Martha Stewart

For the crust

  • 4 tablespoons unsalted butter, softened
  • 11 ounces (about 6 cups) sweetened shredded coconut

For the filling

  • 1 cup heavy cream
  • 8 ounces bittersweet chocolate (preferably 61 percent cacao), finely chopped

Let’s Make It

1 Make the crust: Preheat the oven to 350°F. In a food processor, process butter and one-third of coconut until mixture forms a ball, 1 to 2 minutes. Transfer to a medium bowl. Sprinkle remaining two-thirds coconut over mixture and combine with your fingers.

2 Place a 9-inch pie plate on a parchment-lined rimmed baking sheet. Press coconut mixture into bottom and up sides of pan to form crust, leaving top edges loose and fluffy. Place a foil ring over edge to prevent burning. Bake until center begins to brown, 10 to 15 minutes; remove foil and bake until edges are browned, 4 to 5 minutes more. Transfer crust to a wire rack to cool completely.

3 Make the filling: Bring cream just to a boil in a small saucepan; pour over chocolate in a medium heatproof bowl. Let sit 10 minutes, then stir until chocolate is completely melted and mixture is combined. Pour into coconut crust. Refrigerate until filling is set, 1 hour or up to 1 day.


baking tuesday – passover apple pecan pie – townie


during passover you’re not supposed to eat anything with leavening..  this pie was delicious!!  we didnt even miss a crust! next time i might add some craisins and more pecans!  YUM



Passover Apple Pecan Pie

adapted from the shiksa


  • 3 granny smith & 2 gala apples – peeled, cored, and chopped
  • 1/4 cup butter, divided
  • 1/2 cup applesauce
  • 1/3 cup white sugar
  • 5 tbsp brown sugar, divided
  • 1 1/2 tsp cinnamon
  • 1 tsp vanilla
  • 1/4 tsp nutmeg
  • 1/2 lemon, juiced
  • 3 egg matzos, crushed into large crumbs
  • 2 eggs
  • 1/2 tsp salt
  • Nonstick cooking oil spray
  • 3/4 cup finely chopped pecans

Preheat oven to 350 degrees F. In a medium saucepan, melt 2 tbsp butter or butter substitute. Add applesauce, white sugar, 2 tbsp brown sugar, cinnamon, vanilla, nutmeg and lemon juice. Stir till well combined, then bring to a boil.

Reduce heat to medium and add diced apples to pan. Stir apples till they are well coated with sugar mixture. Cover the pan and cook over medium heat for exactly 8 minutes, stirring occasionally. Do not overcook. Uncover apples at the end of cooking and remove from heat; allow to cool.

Meanwhile, place crushed matzos into a large mixing bowl and cover with water. Let matzos soak for 1 ½ minutes (no longer), then drain in a colander. Gently squeeze the matzo crumbs in the colander to remove excess moisture.

In a small bowl, beat the eggs with the salt.

Add eggs to the matzo and stir till well combined.

Pour cooled apples and sugary syrup from the pan into the mixing bowl with the matzos. Stir till combined. Reserve the pan.

Spray a deep pie dish generously with cooking oil spray. Pour the apple mixture into the pie dish.

In the same saucepan you used to cook the apples, melt 2 tbsp butter, or butter substitute, then stir in 3 tbsp brown sugar and mix to form a thick syrup.

Stir chopped pecans in the syrup till they are well coated. Remove pan from heat.

Sprinkle candied pecans evenly over the top of the apple pie.

Bake pie for 45-50 minutes, until the top is golden brown and pie is cooked through. Serve warm.

Baking Tuesday – Grasshopper Pie

I am not going to take credit for this pie…because I didn’t make it 🙂  However, I made a HUGE dinner for St. Patty’s Day (the yummiest roast beef EVER! Which I stupidly did not take a photo of but will probably still post the recipe, it was so good!) and asked my pal to bring dessert. She brought this really yummy, really very simple Grasshopper Pie.  See, it’s green!  How fitting is that?!?! 

We decided it would be equally delicious with the crust made from Girl Scout “mint thins” as her 4-year-old calls them.  Or crumble them to add to the filling.  Or, cut up some small cubes of brownie and add to the filling and/or on top.  Really, there are any number of ways to “spice it up” with this delicious dessert.






Grasshopper Pie

Chocolate Cookie Crust

  • 2 cups crushed chocolate cookies.  You can use Oreos, but remove cream centers
  • 6 tablespoons (3/4 stick) melted butter

Preheat oven to 375°F.

Combine the crumbs and butter in a medium bowl and mix well. Firmly press the crumb mixture evenly into the bottom and up the sides of a 9-inch pie plate. Bake for 8 minutes. Cool before filling.

Pie Filling 

  • 1/4 cup Creme de Menthe
  • 1 pint marshmallow fluff
  • 2 cups heavy whipping cream
  • green food coloring

Mix Creme de Menthe and marshmallow fluff together.

In seperate bowl whip heavy cream to stiff peaks.  Fold into marshmallow mixture.

Add green food coloring to desited hue.

Pour into chocolate pie crust and freeze until firm (several hours)