Coconut Cream Pie with a Girl Scout Cookie Shortbread Crust


Since I’m on a what-can-I-make-from-my-Girl-Scout-cookies kick, I thought making a coconut pie might be a good idea. If you remember, I also made pie from my Thin Mints . I guess I’m in a pie state of mind lately. I can think of worse states of mind to be in.

I don’t know about you guys, but February is my most hated month of the year. It’s still cold and wintery, but the excitement and promise of it being a “new year” has worn off. February is just the crappy waiting period before awesome and beautiful spring starts. Really, Girl Scout Cookie season is February’s only redeeming quality.


As I tend to do, I’ve been trying to see February in a more positive light. So I turned this ordinary box of Girl Scout Trefoils, into a dreamy and tropical coconut cream pie. Coconut always makes me think of ocean breezes and warm temperatures which is just what I need to get through the rest of this dreary, chilly month. It might not help with your bikini body, but that’s a discussion for another blog post.



Coconut Cream Pie with a Girl Scout Cookie Shortbread Crust


    For the crust
  • 1-1/2 sleeves Girl Scout Shortbread cookies
  • 1/4 c granulated sugar
  • 4 Tbs butter, melted
  • cooking spray
  • For the chocolate layer
  • 4 oz semi-sweet chocolate chips
  • 2 Tbs butter
  • For the pie
  • 2 cups 1% low-fat milk
  • 1 cup half-and-half
  • 1 1/2 cups flaked sweetened coconut
  • 1 vanilla bean, split lengthwise
  • 2/3 cup sugar
  • 1/3 cup cornstarch
  • 1/4 teaspoon salt
  • 4 large egg yolks
  • 2 tablespoons butter
  • 1 c heavy cream
  • 1 Tbs confectioners sugar
  • 1/4 cup flaked sweetened coconut, toasted


    To prepare the crust
  1. Pulse cookies in a food processor until finely ground.
  2. Mix with sugar and melted butter until well combined.
  3. Press into the bottom and sides of a 9-inch pie plate coated with cooking spray.
  4. Bake in a 350 degree oven for 15-18 minutes until golden brown. Cool completely.
  5. To prepare the chocolate layer
  6. Combine chocolate and butter in a microwave safe dish. Microwave on high for 30 second intervals stirring each time until melted. Mixture will be thick.
  7. Spread chocolate in an even layer over the cooled shortbread crust.
  8. To prepare the pie
  9. Combine milk and half-and-half in a medium saucepan over medium heat. Add 1 1/2 cups coconut. Scrape seeds from vanilla bean; stir seeds and pod into milk mixture. Bring milk mixture to a simmer; immediately remove from heat. Cover and let stand 15 minutes. Strain through a cheesecloth-lined sieve into a bowl. Gather edges of cheesecloth; squeeze over bowl to release moisture. Discard solids.
  10. Combine 2/3 cup sugar, cornstarch, salt, and egg yolks in a large bowl, stirring with a whisk. Gradually add milk mixture to egg yolk mixture, stirring constantly. Return milk mixture to pan; bring to a boil, whisking constantly. Remove from heat. Add butter; whisk until smooth. Place pan in a large ice-filled bowl for 6 minutes, stirring to cool. Pour into prepared crust. Cover and chill at least 1 hour.
  11. In a large bowl, whip cream until stiff peaks are just about to form. Beat in confectioners sugar until peaks form
  12. Spread whipped topping over chilled pie. Top with toasted coconut and serve.
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Pina Colada Bundt Cake

Well looky here at what I made. A glorious conglomeration of everything I love. A bundt, coconut, and pineapple. Sounds like the perfect tropical escape to me. In retrospect, I probably should have tried to add some alcohol as well, but nevertheless, this cake is amazing. Continue reading “Pina Colada Bundt Cake” »

Pineapple Coconut Cookies

Aloha! No, I’m not in Hawaii although I wish I was! Just feeling tropical today with these cookies that I made. Pineapple month is winding down over at Seasonal Potluck, and since pineapple is my all time favorite food, I wanted to get one more recipe in before the calendar flips to July. Continue reading “Pineapple Coconut Cookies” »

“Light” Pina Coladas

Poll: What is your favorite vacation drink? Mine? Pina Colada, for sure. The pineapple coconut combo is the epitome of tropical vacation. Until now, I’ve reserved all pina colada drinking for vacation time only. Let’s be real, those drinks are packed with calories, and do a bikini body no favors. However, when I opened up last month’s Cooking Light magazine, this recipe jumped out at me like a beacon from heaven. Lower calorie pina coladas?!?! I must be dreaming. Nope, Cooking Light has made all my fruity drink dreams come true. Continue reading ““Light” Pina Coladas” »

Salted Caramel and Coconut Thumbprint Cookies

It’s was a wild weekend in this dog filled house. The puppy kept us entertained for hours! That is, until she passed out which happened pretty frequently. Play. Sleep. Play. Sleep. Oh to be a puppy! Right now she is crouched under the bottom shelf of our bookshelf looking around for her tennis ball which she is sitting on. Classic puppy. Continue reading “Salted Caramel and Coconut Thumbprint Cookies” »

Carrot, Ginger, Coconut Soup

Daylight savings time is right around the corner which means winter is a thing of the past. I thought I’d squeeze in one more soup recipe before summer starts. What was up with this winter anyway? Did it even get cold anywhere? Continue reading “Carrot, Ginger, Coconut Soup” »

Samoa Bundt Cake

I’m gonna go out on a limb here and say that this is the greatest cake I have ever made. Not only does it look like a hilariously over-sized Girl Scout Cookie, it also tastes insanely amazing. Practically the same as said cookie. Continue reading “Samoa Bundt Cake” »

Coconut Lemon Loaf

I grew up in textbook suburbia. Everyone knew everyone, kids could ride their bikes freely in the streets, there was always a pick up kick-the-can game going on in someones yard, and neighbors always exchanged holiday goodies. It was actually quite lovely. One of our closest friends and neighbor, Mary Spencer, would bake us a couple of loaves of zucchini bread every year for Christmas. This became a family favorite, and our traditional breakfast on Christmas Day. I have continued this tradition in California…….until now.

Since starting Seasonal Potluck, and specifically this past July when zucchini was our ingredient of choice, I have realized that zucchini bread for Christmas makes no sense since zucchini is a summer vegetable. I guess Mary Spencer must really love us if she was willing to buy out of season produce at, what I can only assume was, inflated prices. I guess that’s truly the Christmas spirit. Wait, now I’m confusing myself. Zucchini bread for Christmas is OUT! May I introduce our new holiday breakfast bread, Coconut Lemon Loaf. Its delicious, festive, and in tune with seasonal produce. A true Christmas miracle. (Ok, now I’m just hyperbolizing)

Coconut Lemon Loaf recipe from Disney Family Fun

  • 1 cup sugar
  • 5 tablespoons unsalted butter, melted
  • 3 tablespoons canola or vegetable oil
  • 1 1/2 tablespoons finely grated lemon zest
  • 1 teaspoon lemon extract
  • 1 teaspoon vanilla extract
  • 1/4 cup milk
  • 2 large eggs
  • 3/4 cup buttermilk
  • 2 1/2 cups flour
  • 2 1/2 teaspoons baking powder
  • 1 teaspoon salt
  • 1/2 cup (2 ounces) sweetened flaked coconut
  • Coconut-Lemon Glaze (optional)

  1. Line a 9- by 5-inch loaf pan with waxed or parchment paper (or grease and flour it), then set it aside. Heat the oven to 350º.
  2. In a large bowl, whisk together the sugar, melted butter, oil, lemon zest, lemon extract, vanilla extract, and milk.
  3. In a small bowl, whisk the eggs and the buttermilk until evenly blended. Set the bowl aside.
  4. In a medium-size bowl, whisk the flour, baking powder, and salt. With a wooden spoon, stir about a third of the flour mixture into the sugar mixture, then alternately add half of the remaining egg mixture and half of the flour mixture, stirring after each addition just enough to blend. Stir in the coconut.
  5. Pour the batter into the prepared pan and smooth the top with a spoon. Bake on the center oven rack until a toothpick inserted into the center of the bread comes out clean, about 45 to 50 minutes.
  6. Remove the pan from the oven and put it on a cooling rack for about 15 minutes, then remove the loaf and place it on the rack to finish cooling. When the loaf is completely cooled, in about two hours, apply the Coconut-Lemon Glaze, if using. Makes 10 servings.

    My big meeting I’ve been preparing for all week cancelled on me last night so I’m officially on “Christmas break” (5 day weekend!) If you need me I’ll be doubling up on my workouts today (since I slacked yesterday) and will be cooking all day tomorrow. I’ll check in with you all then to preview what I’m making for Christmas Eve festivities with our friends. Party time!

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Betsy’s Favorite Cookie and Favorite Things

After yet another successful holiday party last night, I’m officially pooped for the week! I’d better find some energy to celebrate The Hubs birthday on Saturday. Today I’ll wrap up my cookie/gift posts by mentioning all my favorite things. Including my favorite cookie.

For my birthday this year, my friend Jen made me these chewy coconut cookies which I LOVED. For cookiepocalypse this year, we added white chocolate chips! Best. cookie. ever. Coconut reminds me of tropical destinations like Hawaii, which, since we’re on the subject, is my favorite place in the world.

Chewy Coconut Cookies recipe from All recipes 

  • 1 1/4 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup butter
  • 1/2 cup packed brown sugar
  • 1/2 cup white sugar
  • 1 egg
  • 1/2 teaspoon coconut extract
  • 1 1/3 cups flaked coconut
  • ***we added one bag of white chocolate chips
  1. Preheat oven to 350 degrees F (175 degrees C.) Combine the flour, baking soda, and salt; set aside.
  2. In a medium bowl, cream the butter, brown sugar, and white sugar until smooth. Beat in the egg and vanilla until light and fluffy. Gradually blend in the flour mixture, then mix in the coconut. Drop dough by teaspoonfuls onto an ungreased cookie sheet. Cookies should be about 3 inches apart.
  3. Bake for 8 to 10 minutes in the preheated oven, or until lightly toasted. Cool on wire racks.
On to the gifts! Here’s a brief list of my favorite thing for this year. These are all things that I use in my life all the time. A great gift doesn’t have to be expensive!
The Hubs and I travel a lot. We’re always trying to avoid those extra bag fees, so we weigh our bags at home to make sure we don’t get pinged at the airport. Besides, anything that makes getting through crowded airports faster is an A+ in my book!
This is my all time favorite gloss! All my friends use it too. I can’t really pick a favorite flavor. I’ve loved Beach Girl, Vanilla Birthday Cake, Mimosa, the list goes on and on. I’m currently using Coconut Frosting, and hoping that this new scent, Aloha Girl, shows up in my stocking this year to keep my Hawaiian dreams alive!
These are the best reusable shopping bags out there. Mine folds up into a tiny little ball that I keep in my purse always. You never know when you’ll need an extra bag! Its great for bringing things to parties because you can unload your stuff then slip your envirosax into your purse and you won’t accidentally leave it behind. Did I mention these are practically unbreakable? I walk to the grocery store A LOT and have walked home with well over 15lbs in this bad boy.
Anyone else have curly eyebrows that need constant attention? My tweezerman tweezers are the best out there. If they ever get dull, you can send them in to be sharpened for free! I love all their cute patterns too. Mine are fluorescent orange, but I’m loving this breast cancer awareness pair.
I have a very poor short term memory, and am constantly taking notes. Sometimes I record ideas I have for stuff, sometimes its passwords for my clients, sometimes its just grocery reminders. Sometimes I use my iPhone for some note taking, but usually I use a mini notebook. Someday I’ll do a “what’s in my purse” post, and it will only consist of notebooks, lip gloss, envirosax and my wallet. Ha!
For my workout I did a Total Body 360 workout on demand, and a 10 minute cardio blast workout on demand (that actually consisted of A LOT of squats which I know I’ll be sore from tomorrow!) Happy Weekend Everyone!