Crustless Chai-Coconut Pie

Disclaimer: This post was sponsored by Egg Farmers of Ontario. 

Spring is definitely in the air and Easter is right around the corner so it was great to receive an eggs-citing (see what I did there?!) lacto-ovo vegetarian friendly dessert recipe from Egg Farmers of Ontario. Their Crustless Chai-Coconut Pie is fairly easy to make and the unique flavour combination is sure to be a hit with the foodies at your Easter table.

What I loved about the Crustless Chai-Coconut Pie is that it is an easy dessert that’s suitable for a special event such as Easter, but it’s also simple enough for less formal occasions.

If you would like to learn more about Egg Farmers of Ontario, please visit getcracking.ca for a copy of this recipe and tons of other egg recipes that are sure to please you and your family.

Crustless Chai-Coconut Pie

An easy and aromatic dessert that’s suitable for any occasion. Dress it up topped with rum spiked whipped cream!

Serves: 6 to 8

Prep Time: 15 minutes   Cooking Time: 35 to 40 minutes

Ingredients:

1⁄4 cup (50 mL) all-purpose flour

1 tsp (5 mL) ground cinnamon

1⁄2 tsp (2 mL) each ground ginger, cardamom and allspice

1⁄4 tsp (1 mL) ground cloves

1⁄4 tsp (1 mL) baking powder

1⁄4 cup (50 mL) butter, softened

1 cup (250 mL) granulated sugar

3 large eggs

1 tsp (5 mL) vanilla extract

3⁄4 cup (175 mL) light cream (5%)

1-1⁄2 cups (375 mL) sweetened shredded coconut

Whipped cream (optional)

Preparation:

Pre-heat oven to 350°F (180°C). Grease a 9-inch (23 cm) glass pie plate.

In small bowl, combine flour, spices and baking powder. Set aside. In a medium bowl, using an electric mixer on medium speed, beat together butter and sugar until combined. Add eggs and vanilla and beat until creamy and well blended. Stir in cream and flour mixture; mix well. Stir in coconut. Pour into prepared pie plate.

Bake for 35 to 40 minutes or until set and golden brown.

Place on rack to cool. Serve at room temperature with whipped cream, if desired.

Tip: Use shredded or flaked coconut for this recipe.

Tip: Cover and refrigerate leftovers for up to 3 days or freeze for up to 2 months.

Nutrients per serving (1/6 recipe): 360 calories, 17 g total fat, 181 mg sodium, 49 g carbohydrates, 2 g fibre, 6 g protein. Excellent source of vitamin B12. Good source of  folate and iron.

Easy Deviled Eggs + WIN an Egg Farmers of Ontario prize pack!

I was “eggcited” to receive an “eggsquisite” basket from my friends at Egg Farmers of Ontario in celebration of World Egg Month, even more so because it was filled with goodies to make a tray of Deviled Eggs! I’ve always enjoyed eating them but I had never made them, so I was a little nervous about how they would turn out since my guests were going to arrive in an hour! I was pleasantly surprised to find out that they were really easy to make and I was really happy with how they turned out. Looks like I’ve found another “go to” appetizer recipe! Do you have a Deviled Egg recipe to share? Please post it in the comments section below, I would love to try it out.  By the way, there’s a great contest below the recipe if you’re interested : )

Easy Deviled Eggs

Makes 24 deviled egg halves

Ingredients:

12 hard-cooked eggs, peeled and cooled

1/3 cup (75 mL) regular or light mayonnaise

2 tbsp of finely chopped chives

Salt and pepper

Paprika (optional)

Optional garnish:

Small bunch of young (thin) asparagus

2 tbsp of olive oil

Salt and pepper

Directions:

Once the eggs have cooled, carefully cut them in half lengthwise. Scoop out the yolks and place them in a bowl. Set whites aside, wiping them clean of any yolk residue with a piece of paper towel. If you have a serving plate or deviled egg holder, you can arrange the egg white portions now.

Using a fork, mash the reserved yolks until creamy. Mix in the mayonnaise and chopped chives. Add salt and pepper to taste.

If you have a piping bag, scoop the yolk mixture into it. Using a wide star tip, pipe the mixture into each egg white half. If you don’t have a piping bag, you can scoop the mixture into a Ziploc bag, cut off a corner of the bag and squeeze to fill each egg white half. You can then lightly sprinkle each egg half with paprika for decoration (optional).

For the garnish, which is optional, wash and dry the asparagus bunch and trim off the woody ends. Then heat the olive oil on medium high heat in a small frying pan. When the oil is hot, lay the asparagus in the pan. Sautee and turn frequently to cook the asparagus on all sides. Sprinkle with salt and pepper to taste. Once the asparagus have cooked to your taste, remove them onto a cutting board to cool.  Then, cut off the tips to fit the size of your egg halves. You can lay them across each egg diagonally.

Serve immediately or cover and store in the refrigerator for up to a day.

CONTEST: I’m giving away an Egg Farmers of Ontario prize pack including a Lagostina frying pan, a silicon whisk and some egg-citing recipes. Please note that you must be a resident of Ontario to win, it is an Egg Farmers of Ontario contest after all!

TO ENTER:

Visit www.eggfarmersofontario.ca and click on one of the photos on the landing page to watch videos featuring our proud egg farmers and their families. Then, at the bottom of this blog post, share one (1) “egg-ducational” (educational!) fact you learned. You may enter up to five (5) times. P.S. Don’t forget to include your Twitter, Facebook or blog site address so I know how to reach you! It’s that easy!

Again, you must be a resident of Ontario to enter!

Hurry! Contest closes on Friday November 9 at 12 pm EST. The winner will be announced later that day. Good luck!