I love to bake…no surprise there. But I don’t always have time to add that “one more thing” to my list, especially on Sundays.
My Sunday starts by getting ready for church, next, picking up my Mom for church, going to church, then going home to get my Husband and loading us all up in the car with lunch and lastly driving to Jennings to have lunch with and visit my Dad. My Dad looks forward to our visits and the lunch – including desserts each Sunday. These are the days when I look for simple, delicious, and something that my Dad will not only enjoy but easy for him to navigate to eat.
And that’s where icebox pies come in. These desserts only require a few minutes of bake time, if at all. Most icebox pies have a simple press-in cookie crust, the filling is usually smooth and creamy, thanks to the addition of whipped cream, condensed milk, or pudding. The prepared filling is poured into the baked crust, then the pie is chilled in the refrigerator until it has set. Most are topped with a billowy pile of whipped cream, which makes the whole thing even more dreamy.
Icebox pies can be made in mini or full size pre-made crusts. A clean knife is key when you’re slicing and serving an icebox pie, or any creamy dessert. Dip the blade of your knife in a glass of warm water, then wipe it clean before each slice. This extra step helps the blade slice cleanly through the pie for perfect looking portions every time.
The recipe below can be adapted to make Banana Cream Pie. As my Dad would say, “c’est bon.”
COCONUT CREAM PIE
2 packages (3.4 ounces each) instant vanilla pudding mix
2-3/4 cups cold whole milk
1 teaspoon coconut extract
1 carton (8 ounces) frozen whipped topping, thawed
1/2 cup sweetened shredded coconut
12 mini graham cracker crusts
In a large bowl, whisk the pudding mixes, milk and extract for 2 minutes. Fold in whipped topping and 1/2 cup coconut.
Pour into the crust. Sprinkle with toasted coconut. Chill until serving.
HOW TO TOAST COCONUT IN A CAST IRON SKILLET
1 cup coconut – sweetened or unsweetened
Cast iron skillet
Put coconut in skillet and heat on medium. Sweetened coconut browns faster than unsweetened, so keep an eye on it and keep stirring. When the coconut has reached your ideal toasted brown color, remove skillet from heat. Pour toasted coconut onto a parchment lined baking sheet to cool.