Find yourself flown to the comforting warmth of the tropics with the delicate and subtle sweetness of this delicious pie. The moist and silky cream filling enclosed in a flaky crust is the essence of coconut pie, a much-celebrated coconut dessert in the Philippines. Just a single bite is reminiscent of the sea, crisp salty air, and a piña colada in hand while swaying in a rattan hammock. This is a familiar take on coconut pie, an item that is extremely popular for those living in and visiting Los Baños, Laguna, Philippines. Several local bakeries become the iconic destination for this delicious pastry. For the love of anything tropical, Barth Bakery shares this recipe you will surely hold on to. This Philippines' Authentic Coconut Pie is Barth Bakery's very first guest post! Thank you so much to Ann Gapasin for her awesome contribution! To be a guest writer on Barth Bakery, please email firstname.lastname@example.org. Recipe and photo by Ann Gapasin Ingredients Pastry 3¼ cups gluten-free flour in bulk, sifted ½ cup butter, cut and frozen ½ tsp bulk sea salt for cooking 1 large egg yolk 1 tsp lemon zest 3.4 oz water or milk Filling ½ cup gluten-free flour ¾ cup sugar ½ cup powdered milk ⅛ tsp sea salt 1 large egg ½ tsp pure vanilla extract (optional) ½ cup coconut water 4 cups young coconut meat, big chunks Egg Wash 1 small egg 2 Tbsp milk Directions Making the Dough In a blender, place the sifted flour, butter, and salt. Blitz for 10-15 seconds, or enough to have a bread crumb mixture. Transfer the mixture into a cold bowl and make a well in the center. Add the egg yolk and lemon zest into the well, whisking with a fork until entirely mixed with the bread crumb mixture. Add the water (or milk) in small amounts while whisking it with your hand until the dough comes together. Knead it gently on a floured surface forming a nice, soft dough. Using a rolling pin, shape the dough into a flat disc. Cut the dough in half and separately cover each disc with cling wrap. Place the two discs in the fridge for 30 minutes to let the dough relax. Assembling the Pie Crust Take one disc of chilled dough, put it on a floured surface, and roll it out thinly to the desired thickness (0.2 inch) and size of the pie plate, ensuring it has a 1-inch allowance on the edges. With a rolling pin, gently unroll it on top of the pie plate. Smoothly fit the dough into the bottom and up the sides of the pie plate without tearing it. To make sure the dough fits snugly, cover it with cling wrap, pour in baking rice, pat it down, and fill the pan with the baking rice to serve as a mold. Trim the dough to a 1-inch overhang and chill for 30 minutes. Once chilled, remove the baking rice. Form the remaining half of dough as the pie cover and refrigerate for later use. Filling Combine the flour, sugar, and powdered milk. While stirring, add the sea salt into the mixture. Set aside after thoroughly mixed. In a small bowl, add the egg and vanilla (optional) to the coconut water, and mix well. Pour the liquid mixture little by little into the dry ingredients until the texture is not too thick nor thin. Set aside the coconut meat for the assembly. Assembly and Baking Preheat the oven to 425⁰F. Poke holes into the bottom (avoid poking holes on the sides) of the pie crust using a fork. This is to allow the heat to escape while baking. Spread about 2-3 spoonfuls of the filling into the crust. Arrange the coconut meat into the crust. Pour the remaining filling all over the coconut meat and gently tilt the pan to fill in any gaps. Cover the pie with the remaining dough disc. Even out the top by cutting the excess dough on the sides. Pinch the sides to seal the top and the crust. Crimp the edges of the crust to make a decorative edge, as desired. Prick holes on top of the crust using a fork. This serves as vents for the steam while baking. Bake the pie for 10 minutes. While the pie is baking, mix the egg wash by whisking together the milk and egg in a small bowl. Remove the pie from the oven and let it cool enough for the filling to set in. Brush the top with egg wash. Lower the oven temperature to 350⁰F. Bake the pie for another 30-40 minutes. Once done, allow the pie to cool before slicing. Coconut pie is often plain, but nowadays flavorings such as vanilla, almond, or pandan are added to enrich its taste. Barth Bakery crafts unique recipes, taking you to a whole new level of baking. There are over a hundred creations you have got to explore and try.
To celebrate Cinco de Mayo, Barth Bakery made this creamy custard dessert popular in Spain and Latin America. Similar to the French dessert, crème brûlée, flan is a bit denser and is topped with a caramel sauce instead of a caramel brittle. This impressively rich, creamy, and delicious dessert is a cross between an egg custard and a cheesecake. It’s a fancy dessert that may look intimidating to make, but is actually quite simple. Ingredients ¾ cup granulated sugar 3 large eggs + 2 yolks 1 can (12 oz) evaporated milk 1 can (14 oz) sweetened condensed milk ¼ cup whole milk (do not substitute) 1 tsp pure vanilla extract ⅛ tsp salt Directions Preheat oven to 350°F. In a heavy skillet over medium heat, cook and stir the sugar until melted and caramel-colored, about 8-10 minutes. Carefully pour the liquid into 8 (6 oz) custard cups, immediately tilting each cup to coat the bottoms completely. (The caramel hardens quickly, so move fast! Do one custard cup at a time.) Use a whisk to beat the eggs and yolks in a medium bowl. Whisk in the evaporated milk, sweetened condensed milk, whole milk, vanilla, and salt until blended and smooth. Pour the custard mixture into the caramel-lined custard cups, distributing it equally. Set the cups in a glass baking dish. Pour boiling water into the baking dish until it reaches half way up the sides of the custard cups. Bake for 40-45 minutes, or until a knife inserted into the center comes out clean. Remove the cups from the water and let cool to room temperature. Then place in the refrigerator to chill for several hours or overnight. Run the edge of a sharp knife around each custard cup to loosen. Invert onto individual serving plates, allowing the flan to drop out and the caramel sauce to flow over the custard.
What happens when a strawberry crumble pie meets a lemon bar? You get strawberry lemonade in square form! Sweet from the strawberries yet tangy from the lemon with a soft yet dense texture from the creamy lemon filling, these fragrant and juicy bars are bursting with flavor. Add in a buttery shortbread crust and a crumbly streusel topping and you have a treat filled with so many textures and flavors in every bite. There’s no better way to celebrate spring than with these easy and delicious bars. Ingredients Crust and Crumble 1 cup unsalted butter, melted 1 cup granulated sugar ½ cup light brown sugar, packed 1 tsp pure vanilla extract 3 cups all-purpose flour 1 tsp baking powder ½ tsp salt Lemon Layer 2 large eggs + 1 large egg yolk ¾ cup full-fat sour cream ½ cup granulated sugar 3 Tbsp fresh lemon juice 2 tsp lemon zest 1 tsp pure vanilla extract ⅓ cup all-purpose flour Strawberry Layer 3 cups diced fresh strawberries ⅔ cup granulated sugar 3 Tbsp fresh lemon juice 1 Tbsp lemon zest 1½ Tbsp cornstarch Directions Crust and Crumble Preheat oven to 350°F. Line a 9x13-inch baking pan with enough parchment paper to overhang on the edges and spray with cooking spray; set aside. In the bowl of a stand mixer fitted with the paddle attachment, beat together the butter, sugars, and vanilla until combined. In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the flour mixture to the butter mixture on low speed until combined. The mixture will be very dry and sandy with some larger, well-formed crumble pieces. Set about 1¼ cup of the crumble mixture aside. Transfer the remaining mixture to the prepared pan and use a spatula or your fingers to press the mixture to create an even, smooth, flat crust. Bake the crust for 15 minutes, then remove from the oven and allow to cool slightly. Lemon Layer In a medium bowl, use an electric handheld mixer to beat the eggs, sour cream, sugar, lemon juice, lemon zest, and vanilla together until smooth. Gradually add the flour and beat on low speed until incorporated and smooth. Pour the lemon filling over the cooled crust and smooth it with a spatula to evenly spread the filling; set aside. Strawberry Layer In a medium bowl, combine the strawberries, sugar, lemon juice, lemon zest, and cornstarch. Evenly distribute the strawberry mixture on top of the lemon layer. Then evenly sprinkle the reserved crust mixture on top of the strawberry layer. Bake for about 45-55 minutes, or until the edges are bubbling and the crumb topping is set and light golden. Place the pan on a wire rack and allow the bars to cool for at least 2 hours (or overnight). Place the pan in the refrigerator for 2 hours before slicing and serving to ensure clean, neat cuts.
A delicious take on the favorite Easter cake! Everything you love about a classic spiced carrot cake rolled up with a velvety cream cheese frosting for an impressive and fun dessert. The cake is moist and tender, while the cream cheese frosting adds a layer of sweetness both inside and out for the perfect balance of cake and frosting in every bite. I decorated my cake roll with homemade white chocolate carrots! Ingredients Cake ¾ cup cake flour ½ tsp salt ½ tsp baking powder ½ tsp baking soda 1¾ tsp ground cinnamon ½ tsp ground ginger ¼ tsp ground nutmeg ⅛ tsp ground allspice 3 large eggs ⅔ cup granulated sugar 2 Tbsp vegetable or canola oil 1 tsp pure vanilla extract 2 cups shredded carrots ¼ cup confectioners’ sugar, for rolling Cream Cheese Frosting 16oz cream cheese, room temperature ½ cup unsalted butter, room temperature 2 tsp pure vanilla extract 4 cups confectioners’ sugar ½ cup chopped walnuts, for decorating Directions Cake Preheat oven to 350°F. Generously spray a 10x15-inch jelly roll pan with nonstick cooking spray and line with parchment paper. Spray the parchment paper with nonstick cooking spray and lightly flour the paper. Set aside. In a medium bowl, whisk together the flour, salt, baking powder, baking soda, cinnamon, ginger, nutmeg, and allspice until combined. In the bowl of a stand mixer fitted with the paddle attachment, beat the eggs on high for 3 minutes. Add the sugar and beat for another 3 minutes on high until pale and frothy. Add the oil and vanilla and mix until incorporated. With the mixer on low, add the carrots, then slowly add the flour mixture, mixing just until incorporated. Be sure not to overmix the batter! Pour the mixture into the prepared pan and use an offset spatula to evenly spread the batter to the edges. Bake for 15-16 minutes, or until the top springs back when lightly touched. While the carrot cake is baking, lay a clean, thin cotton dish towel out on a flat surface and sift ¼ cup confectioners' sugar evenly over the towel. As soon as you remove the cake from the oven, loosen it around the edges and invert it onto the prepared towel. Peel away the parchment paper. Starting at one of the short ends, gently roll the warm cake and the towel together into a log. Allow the rolled cake to cool completely on a wire rack. Cream Cheese Frosting In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese and butter together until smooth, about 3 minutes. Reduce the speed to low, add the vanilla and beat until combined. Then slowly add the confectioners’ sugar and beat until completely incorporated, about 2 minutes. Increase the speed to high and beat until fluffy, about 4 minutes more. Assembly Once the cake has completely cooled, carefully unroll the cake onto a cutting board with the towel underneath. Spread half of the cream cheese frosting evenly over the cake, making sure to go all the way to the edges. Carefully reroll the cake, using the towel as a guide. Place the cake roll on a platter. Frost the sides and ends of the cake with the remaining frosting and press chopped walnuts over the surface and decorate as desired. Chill the cake roll for about 1 hour before serving so the frosting firms up a little. Slice and enjoy!
An easy and delicious crisp made with local ingredients makes for the perfect seasonal dessert or an elegant brunch. Packed full of natural sweetness and bursting with juicy flavor plus a hint of tartness and an antioxidant punch, this beautifully impressive crisp is overloaded with a sweet and crunchy pecan streusel. Top with a dollop of whipped cream or vanilla ice cream for a dessert that’s simply divine. Ingredients 1 lb fresh or frozen blueberries 1 lb fresh or frozen cranberries ½ cup pure maple syrup 4 Tbsp cornstarch ¾ cup all-purpose flour ¾ cup old fashioned rolled oats ¾ cup light brown sugar, packed ¾ cup chopped pecans ½ cup unsalted butter, softened ½ tsp ground cinnamon ¼ tsp salt Directions Preheat oven to 350°F. Grease a 9x13-inch baking dish. Prepare the berries by rinsing and removing the stems. Then combine the berries in a large bowl with the maple syrup and cornstarch. Transfer the berry mixture to the greased dish. In a large bowl, use a fork or pastry blender to combine the flour, oats, brown sugar, pecans, butter, cinnamon, and salt until crumbled. Evenly distribute the crumb mixture on top of the berry mixture. Bake for 45-50 minutes or until the top is golden brown and the fruit is bubbly. Cool slightly and serve warm.
This cool and creamy layered pie is loaded with tons of toffee inside and out. Layers of homemade, velvety chocolate pudding and a toffee studded cheesecake filling are nestled in a homemade graham cracker crust for a pie that’s dessert bliss. This decadent pie is creamy, chewy, and crunchy all-in-one for a pie that really puts your taste buds over the edge. If you like Heath candy bars, then you’ll love this must-try pie. Ingredients Crust 2 cups graham cracker crumbs (about 18 full sheets) ½ cup unsalted butter, melted ⅓ cup light brown sugar ¼ tsp kosher salt Chocolate Filling 1 cup whole milk ½ cup half-and-half 2 large egg yolks ¼ cup granulated sugar 1 ½ Tbsp cornstarch ¼ tsp kosher salt 1 Tbsp unsalted butter ½ tsp pure vanilla extract ¾ cup semisweet chocolate chips Cheesecake Filling 3.4oz cheesecake instant pudding 1 cup whole milk, cold 8oz full-fat cream cheese, room temperature 8oz extra creamy whipped topping 1 tsp pure vanilla extract 1 cup heath bar toffee bits Chopped heath bars, for topping Directions Crust Preheat oven to 350°F. Mix graham cracker crumbs, melted butter, brown sugar, and salt in a bowl. Press the crumb mixture evenly into the bottom and the up the sides of a 9.5-inch deep pie dish. Bake the crust for 10 minutes. Set aside to cool. Chocolate Filling In a medium saucepan, whisk together the milk, half-and-half, and egg yolks. In a small mixing bowl, whisk together the sugar, cornstarch, and salt. Place the saucepan over medium-high heat and whisk the sugar mixture into the milk mixture. Cook for 4-7 minutes, whisking frequently, until the mixture bubbles and thickens to a pudding-like consistency. Remove the pan from the heat and whisk in the butter and vanilla. Add the chocolate chips and whisk until the chocolate has melted completely and the mixture is smooth. Pour the chocolate pudding filling into the bottom of the cooled pie crust and spread into an even layer. Cover the pudding with plastic wrap, placing the plastic directly onto the pudding. Chill for 1-3 hours or until the filling has cooled completely and firms up. Cheesecake Filling Prepare the cheesecake pudding according to the package directions, except use only 1 cup of milk. Place the pudding in the fridge to firm up. In a stand mixer fitted with the whisk attachment, whisk the cream cheese until fluffy. Once the pudding is ready, add the pudding to the cream cheese and whip until fluffy. Then gently fold in the whipped topping and heath toffee bits with a rubber spatula until incorporated. Once the chocolate pudding filling has cooled, add the cheesecake filling on top of the chocolate and spread into an even layer. Sprinkle the top with the chopped heath bars, and place in fridge for 30 minutes to firm up before serving.
Inspired by Trader Joe’s newest trend, this quick and easy bread is essentially a pancake stack in loaf form. This tender, sweet bread has a coffeecake texture with notes of maple and buttermilk quintessential of the breakfast classic. With a slight crunch from the cinnamon-sugar streusel topping, this breakfast twist is perfect for any pancake lover. Ingredients Streusel Topping ½ cup all-purpose flour 2 Tbsp light brown sugar 2 Tbsp granulated sugar ½ tsp ground cinnamon ⅛ tsp salt 3 Tbsp unsalted butter, softened Bread 2 cups all-purpose flour 1 tsp baking soda ½ tsp baking powder ½ tsp salt ½ cup unsalted butter, softened ¾ cup granulated sugar 2 large eggs ¾ cup buttermilk ½ cup pure maple syrup 1 tsp pure vanilla extract Directions Streusel Topping In a small bowl, stir together all the ingredients until evenly blended. The texture will be crumbly and resemble damp sand. Set aside. Bread Preheat the oven to 350°F. Grease and flour a 9x5-inch loaf pan. In a large bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside. In a medium size bowl, use a handheld electric mixer to beat the softened butter until light and fluffy, about 3 minutes. Add the sugar and beat until well incorporated, about 3 minutes. Then add the eggs one at a time, beating well after each addition. Then beat in the buttermilk, syrup, and vanilla. Gradually incorporate the dry ingredients into the wet, beating until just combined and the mixture is smooth (be careful not to overmix the batter). Pour the mixture into the prepared loaf pan, spreading evenly to the edges. Sprinkle the topping evenly over the batter. Bake the bread until the top of the loaf is golden brown and a toothpick inserted in the center comes out clean, 45-55 minutes. Remove the pan from the oven and transfer to a wire rack. Allow the bread to cool in the pan for about 20 minutes, then remove the loaf from the pan and cool. Note: This bread is best served warm with butter!
Amp up your St. Patrick’s Day by turning every American’s favorite shot into a sweet and delicious boozy confection. With the combination of Guinness to add depth and moisture to the chocolate cake, and a Baileys/Jameson whipped buttercream frosting to add just the right sweet tang, the flavors are well blended without overpowering one another. These rich, moist, and dense bite-sized truffles encased in white chocolate are dangerously addictive. Makes about 5-6 dozen Ingredients Chocolate Guinness Cake 1½ cups all-purpose flour ½ cup cake flour ¾ cup unsweetened cocoa powder 1 ½ cups granulated sugar ½ cup light brown sugar 1 ¼ tsp baking soda ½ tsp salt ½ cup unsalted butter, melted and slightly cooled 1¼ cups Guinness extra stout beer, room temperature ½ cup fresh strong hot coffee (or ½ cup boiling water mixed with ½ Tbsp espresso powder) 1 tsp pure vanilla extract 2 large eggs, room temperature ¼ cup full-fat sour cream Baileys/Jameson Buttercream Frosting ½ cup unsalted butter, room temperature 6 Tbsp Baileys Irish Cream 4 tsp Jameson Irish Whiskey 3¼ cups confections’ sugar, sifted Assembly 2 cups white chocolate chips 2 Tbsp vegetable shortening ½ cup green candy melts Directions Chocolate Guinness Cake Preheat oven to 350°F. Spray a 9x13-inch baking pan with nonstick cooking spray. In a large bowl, whisk together the flours, cocoa, sugars, baking soda, and salt. In the bowl of a stand mixer fitted with the whisk attachment, beat the melted butter, beer, coffee, and vanilla together until combined. Add in the eggs, one at a time, beating well after each addition. Then add in the sour cream and mix until combined. Gradually add the dry ingredients to the wet ingredients beating together just until incorporated. Pour the batter into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Baileys/Jameson Buttercream Frosting In a large bowl, use an electric hand mixer to whip the butter until light and fluffy. Add the Baileys and Jameson and beat until combined. With the mixer on low, gradually add the sugar and beat until incorporated and smooth. Assembly Once the cake has cooled completely, use your fingers to crumble the cake in a large bowl. Add the Baileys buttercream frosting and use an electric hand mixer to beat together until thoroughly combined and smooth. Using a cookie scoop or a small spoon, scoop out two tablespoons of the cake mixture and roll into a ball. Place the ball onto a baking sheet lined with wax paper. Repeat until all the cake mixture has been rolled into balls. Place the balls in the freezer until firm, about one hour. Place the white chocolate chips and shortening in a small microwaveable-safe bowl. Microwave on high at 30 second intervals, stirring well after each interval, until the chocolate is melted and smooth. Using a fork, carefully roll each cake ball into the melted chocolate, shake off any excess white chocolate, and transfer back to the baking sheet lined with wax paper. (If the white chocolate begins to harden, place it back in the microwave for 15-30 seconds. To achieve a smooth finish, you want the chocolate to be warm and liquidy so any excess can drip off.) Repeat the same melting process with the green candy melts. Pipe the melted green candy on top of the cake balls.
Simple muffin recipe that is festive for St. Patrick’s Day or Earth Day, but so good you’ll want to make them all year long. The tops are perfectly domed and crunchy while the insides are moist and tender, like delicious little pistachio clouds. Packed with a good pistachio punch, this muffin recipe will become a family favorite. Makes 1½ dozen Ingredients 1 (3.4 oz) box of instant pistachio pudding 1⅔ cups all-purpose flour ¾ cup granulated sugar ¼ cup light brown sugar 1 tsp baking powder 1 tsp baking soda ½ tsp salt 2 large eggs ¾ cup whole milk ½ cup full-fat sour cream ½ cup vegetable or canola oil 1 tsp pure vanilla extract Green food coloring ½ cup shelled pistachios, coarsely chopped Coarse sugar, for topping Directions Preheat oven to 375°F. Line a 12-cup muffin pan with paper liners, or spray with nonstick cooking spray. In a medium bowl, whisk together the dry pudding mix, flour, granulated sugar, brown sugar, baking powder, baking soda, and salt. In a large bowl, whisk together the eggs, milk, sour cream, oil, and vanilla. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Then add a few drops of green food coloring until the desired shade of green is achieved. Use a rubber spatula to fold in the chopped pistachios until evenly distributed throughout the batter. Evenly divide the batter among the prepared muffin cups, filling each about ¾ full, and sprinkle coarse sugar on top of each muffin. Bake the muffins for 16-20 minutes, or until a toothpick inserted into the center comes out clean.
Banana cream pie is jazzed up and taken to a whole new level with a triple dose of peanut butter incorporated into the crust, filling, and drizzle. With a Nutter Butter cookie crust layered with sliced bananas, a silky peanut butter mousse, a fluffy whipped topping, and a creamy peanut butter drizzle, this pie is to die for. This pie proves that peanut butter and banana are a classic combination of two flavors that perfectly complement each other. This pie is our new obsession and I guarantee it’ll be love at first bite! Ingredients Crust 26 Nutter Butter cookies 6 Tbsp salted butter, melted Filling 2 cups heavy whipping cream, cold 4-6 Tbsp confectioners’ sugar 1 tsp pure vanilla extract 1 (3.4 oz.) box instant banana cream pudding 1 cup whole milk, cold 8 oz full-fat cream cheese, softened ⅔ cup creamy peanut butter ½ cup sweetened condensed milk 2 large bananas, sliced Peanut Butter Drizzle 2 Tbsp creamy peanut butter 2 Tbsp whole milk ½ cup confectioners’ sugar Directions Crust Preheat oven to 350°F. Spray a 9.5-inch pie dish with nonstick cooking spray. Place the cookies in a food processor and pulse for about 1 minute or until finely chopped. Stir the cookie crumbs together with the melted butter. Press the crumb mixture onto the bottom and up the sides of the prepared pie dish. Bake the crust for 10-12 minutes, or until lightly browned. Transfer the crust to a wire rack and cool completely. Filling In a large bowl, use an electric hand mixer to whip the heavy cream, sugar, and vanilla together until stiff peaks form. Set aside. In a medium bowl, whisk together the pudding mix and milk until blended, about 2 minutes. Set aside. In a large bowl, use an electric hand mixer to beat the cream cheese, peanut butter, and sweetened condensed milk together until smooth. Add in the pudding and beat until well combined. Using a rubber spatula, gently fold in half of the whipped cream. In the bottom of the cooled pie crust, spread a ¼-inch layer of the pudding filling, and then top with the sliced bananas. Add the remaining pudding filling on top of the bananas and smooth it into an even layer. Top with the remaining whipped cream and smooth it into an even layer. Chill the pie for at least 1 hour to set. Peanut Butter Drizzle In a small bowl, whisk together the peanut butter, milk, and confectioners’ sugar until smooth. When ready to serve, drizzle the top of the pie with the peanut butter drizzle. Refrigerate or serve immediately.