pies and tarts

Maple Brown Sugar Pastry Braid

Maple Brown Sugar Pastry Braid
Maple Brown Sugar Pastry Braid

Pumpkin and Pecan Pie Pastry Braid

Pumpkin and Pecan Pie Pastry Braid
I’ve partnered with ALDI to try out their grocery stores and develop holiday recipes like this Pumpkin and Pecan Pie Pastry Braid. ALDI’s has compensated me for my time and recipe development, but all my opinions are my own.

Strawberry Pop-Tart Pie

Strawberry Pop-Tart Pie
Strawberry Pop-Tart Pie

14 Summer Desserts from Willow Bird Baking (plus some from other blogs!)

Check out 14 Refreshing Summer Desserts

by Julie Ruble at Foodie.com

Thanks, Foodie, for sponsoring this post.

Thank you so much for filling out my reader survey! If you haven’t yet, you can still do so here. I’m not surprised at all by how kind and thoughtful your comments were, but I do feel humbled by it. I seriously have the best readers in the world. One of the things I appreciated most was how many of you have made LOTS of recipes from the blog and how many of you love my stories. I can’t adequately put into words how much that means to me, since it’s been my dream since I was little to be a writer. I feel really blessed to share with you here.

Because I’m in total denial about school starting soon (I’m still going to sleep at 3 a.m. every night, so that should be fun to correct), here are some of my very favorite summer desserts from other bloggers (above) and 14 summer desserts from Willow Bird Baking (below). I only picked the absolute BEST EVER summer desserts, so make them ALL. And make them quickly to savor every second of the fading summer (Wahhhh.)

1. STRAWBERRY COBBLER WITH LEMON CREAM.

STRAWBERRY COBBLER WITH LEMON CREAM
cooking difficulty: easy

2. GOOEY BUTTER STRAWBERRY SHORTCAKE.

GOOEY BUTTER STRAWBERRY SHORTCAKE
cooking difficulty: easy

3. STRAWBERRY COCONUT CREAM PIE.

STRAWBERRY COCONUT CREAM PIE
cooking difficulty: intermediate

4. BROWN SUGAR POP-TART ICE CREAM SUNDAES.

BROWN SUGAR POP-TART ICE CREAM SUNDAES
cooking difficulty: easy

5. CARAMELIZED BANANA UPSIDE DOWN COCONUT CAKE WITH COCONUT WHIPPED CREAM.

CARAMELIZED BANANA UPSIDE DOWN COCONUT CAKE WITH COCONUT WHIPPED CREAM
cooking difficulty: easy

6. LEMON RASPBERRY SQUARES.

LEMON RASPBERRY SQUARES
cooking difficulty: easy

7. KEY LIME PIE CHEESECAKE WITH SKY-HIGH MERINGUE.

KEY LIME PIE CHEESECAKE WITH SKY-HIGH MERINGUE
cooking difficulty: advanced

8. FRUITY PEBBLE STRAWBERRY ICE CREAM SUNDAES.

FRUITY PEBBLE STRAWBERRY ICE CREAM SUNDAES
cooking difficulty: easy

9. END OF SUMMER BERRY COBBLER.

END OF SUMMER BERRY COBBLER
cooking difficulty: easy

10. STRAWBERRY LEMONADE CHEESECAKE BARS WITH A SHORTBREAD CRUST.

STRAWBERRY LEMONADE CHEESECAKE BARS WITH A SHORTBREAD CRUST
cooking difficulty: easy

11. HOT RASPBERRY CAKE WITH VANILLA ICE CREAM.

HOT RASPBERRY CAKE WITH VANILLA ICE CREAM
cooking difficulty: easy

12. LIMONCELLO-SPIKED SHORTBREAD ICEBOX CAKE.

LIMONCELLO-SPIKED SHORTBREAD ICEBOX CAKE
cooking difficulty: easy

13. RASPBERRY CHEESECAKE MORNING BUNS.

RASPBERRY CHEESECAKE MORNING BUNS
cooking difficulty: intermediate

14. LEMON RASPBERRY GOOEY BUTTER CAKE.

LEMON RASPBERRY GOOEY BUTTER CAKE
cooking difficulty: easy

Strawberry Coconut Cream Pie Bars

Strawberry Coconut Cream Pie Bars
Strawberry Coconut Cream Pie Bars

Strawberry Coconut Cream Pie Bars



Recipe by: Willow Bird Baking, with filling adapted from All Recipes
Yield: 9 bars

These Strawberry Coconut Cream Pie Bars are an incredible mixture of coconut cream pie and strawberry cream pie — just perfect for a beautiful spring dessert. Seriously, they are SO GOOD. They’re easy to make, too (no pie crust rolling)!

Crust Ingredients:
1/2 cup (1 stick) butter
1 cup all-purpose flour
1/4 cup powdered sugar

Filling Ingredients:
1 1/2 cups half-and-half
1 1/2 cups coconut milk
2 eggs
3/4 cup white sugar
1/3 cup cornstarch
1/4 teaspoon salt
1 cup flaked coconut
1/4 teaspoon coconut extract
1/4 teaspoon vanilla extract

Topping Ingredients:
1 1/2 strawberries (I had some leftover, but I always buy two packs just in case)
1/2 cup water
1/4 cup sugar
2 teaspoons cornstarch
red food coloring (optional; I skipped this)

Directions:
Make shortbread crust: Preheat your oven to 350°F. Prepare an 8-inch square baking pan by lining it with parchment paper. Cut the butter into the flour and powdered sugar and press into the baking dish (I used a food processor to cut the fat into the flour — about 6-10 pulses — and then the bottom of a glass to press the mixture into the pan). Bake 18-20 minutes or until light brown. Set on a wire rack to cool.

Make coconut cream filling: Combine the half-and-half, coconut milk, eggs, sugar, cornstarch, and salt in a large saucepan and bring it to a boil over medium-low heat, whisking constantly until it’s thick and bubbling (this can take anywhere from 10-20 minutes. Just do it. It’s worth it.) Add coconut and vanilla extracts and the shredded coconut and stir. Pour this filling over your cooled crust, letting it cool for a bit on the counter before sticking the whole thing in the fridge to chill until firm, about 2 to 4 hours.

Assemble and make glaze: Slice most of a pound of strawberries in thin slices lengthwise and layer the slices in pretty alternating diagonal rows on the top of the coconut cream. Set this in the fridge to chill while you make your glaze.

Crush remaining 1/2 cup of strawberries and boil with water in a saucepan over medium-high heat for two minutes. Strain through a fine mesh sieve and discard the pulp. Pour a little of the resulting strawberry juice into the glass with the cornstarch and stir to make a slurry. Put the rest of the juice back into the saucepan over medium-high heat and gradually whisk in sugar and cornstarch slurry. Cook until thickened. If you want, you can tint this glaze with food coloring to desired hue, but mine was plenty bright enough! Cool the glaze slightly (I transferred mine to a heat-proof measuring cup with a pour spout to cool for a bit) and then pour over top of strawberry slices on your pie. Chill bars before serving.

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