10 November 2009

Video: Cool Food Gifts for the Holidays, Southern Sweet Chocolate Coconut Pie Recipe



From Denny: This is so cute! I've done a few gingerbread houses in my time and this one is simplified and easy, so easy you can do it with your kids. How fun! The kit has a cardboard frame, the mix included for the cookie dough and the royal icing too, from Sur la table for the $35 kit.

Another idea is a baked Southern tradition: caramel cake. This lady baked these cakes for her family and they were such a big hit she started a business. From Carolines Cakes for $45.

This year's newest trend are gifts of salt and this company was also started by a woman. These are unprocessed salts that are healthier for you from Salt Sisters Salts for $5 to $14.

Do you know someone who likes to make their own vanilla extract with vodka and 8 vanilla beans? Here's how and you can purchase the vanilla extract kit from Salt Sisters Salts for $25.





I love the combination of chocolate and coconut and found this easy pie recipe that would be convenient to make for the holidays! Chilling time is the most effort you have to put into it.



Southern Sweet Chocolate Pie

From: Kraft Foods

Prep Time: 20 min
Total Time: 5 hr 25 min
Makes: 10 servings

Ingredients:

1 pkg. (4 oz.) BAKER'S GERMAN'S Sweet Chocolate
1/4 cup (1/2 stick) butter or margarine
1 can (12 oz.) evaporated milk
1-1/2 cups sugar
3 Tbsp. cornstarch
1/8 tsp. salt
2 eggs, beaten
1 tsp. vanilla
1 deep-dish pie crust (9 inch), unbaked
1-1/3 cups BAKER'S ANGEL FLAKE Coconut
1/2 cup chopped PLANTERS Pecans

Directions:

PREHEAT oven to 375°F. Melt chocolate and butter in saucepan on very low heat, stirring constantly. Remove from heat; gradually add milk, stirring until well blended.

MIX sugar, cornstarch and salt in medium bowl; beat in eggs and vanilla. Gradually add chocolate mixture, mixing until well blended. Pour into pie crust; sprinkle with coconut and nuts. (Crust will be quite full; filling will not rise over sides.)

BAKE 45 to 50 min. or until top is puffed and browned, covering loosely with foil for the last 15 min. to prevent overbrowning if necessary. (Filling will be soft, but will set while cooling.) Cool at room temperature 15 min., then refrigerate for at least 4 hours.


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