Cool Caribbean Dream Pie

 

Caribbean Dream Pie

Caribbean Dream Pie is a luscious combination of bananas, mango, sweetened condensed milk with lime juice and zest piled into a sweet crumb crust! The tangy lime-flavored filling contrasts delightfully with the sweetness of the bananas and mango. The only baking involved is to bake the sweet crumb crust for 10 minutes.

In my last post My Favorite Peach Cobbler Recipes all the desserts were served warm so today I’d like to share with you a cool, refreshing summertime or any time pie! Bananas and mangoes are available in most places year round so waiting for a fruit to be “in season” is not a concern with this recipe.

Sweet Crumb Crust


I don’t often bake a graham cracker crust when it’s so easy to pick one up at the store, but this recipe features a crust that is really easy to make. I placed the graham crackers, nuts and shredded coconut in the food processor bowl and let the machine do the work! After these ingredients were turned into crumbs I added the melted butter to the food processor and it combined to form a crumb mixture that I found easy to handle. (I will be keeping this sweet crumb crust recipe in mind for other pies instead of running to the store for a ready-make crust!)

I pressed the crumbs into the pie plate by using the bottom of a 1-cup measuring cup to pat it into place. The pie crust is baked for 10 minutes at 350°F. then removed from the oven and cooled completely before adding the filling.

The Filling

The filling is simple but rich. A can of sweetened condensed milk is mixed with lime juice and zest. Banana slices and chopped mango are added to the cooled pie crust. After the sweetened condensed milk is mixed with the lime juice and zest it will thicken slightly. The milk mixture is poured over the fruit and spread over the top of the pie. The pie is ready to chill in the refrigerator until good and cold or until you can wait no longer to sample it!

The Recipe for Caribbean Dream Pie

Caribbean Dream Pie
Serves 6
A luscious mixture of bananas and mango in a filling of sweetened condensed milk plus lime juice and zest piled into a sweet crumb crust.
Write a review
Save Recipe
Print
Sweet Crumb Crust
  1. 2 cups crushed graham crackers or ginger snaps
  2. 1/2 cup shredded unsweetened coconut
  3. 1/4 cup finely minced nuts
  4. 6 tablespoons butter, melted
Filling
  1. 1 14-ounce can sweetened condensed milk
  2. 1/2 cup plus 1 tablespoon fresh lime juice
  3. 1 tablespoon grated lime zest
  4. 2 bananas, peeled & sliced
  5. 1/2 ripe mango, peeled and sliced or chopped
Instructions
  1. Crust: Preheat oven to 350 degrees F.
  2. Combine all crust ingredients and mix well. (Food processor can do all this in short order!)
  3. Press the mixture firmly into the bottom and sides of a 9" pie plate, building a handsome 1/2-inch ridge around the edge. (If you have extra leftover, reserve to sprinkle on top of pie.)
  4. Place in the oven and bake for 10 minutes.
  5. Remove from the oven and cool completely.
  6. Filling: Pour the milk into a medium-sized bowl. Add the grated lime zest and lime juice and whisk for a few minutes until milk begins to thicken.
  7. Layer the banana and mango slices in the baked, cooled crust.
  8. Pour the thickened milk mixture over the fruit, spreading it into place.
  9. Sprinkle with reserved crumb mixture (if desired) and chill until cold.
  10. Serve cold with whipped cream or other desired garnishes.
SILVER FOODIE http://www.silverfoodie.com/

 The Mango

The mango is a delicious tropical fruit that is a good source of fiber, vitamin A and vitamin C. Mangoes are native to South Asia but were distributed worldwide by travelers over the years. Mangoes are one of the most cultivated fruits in the tropics. They have a single flat oblong pit that does not separate easily from the pulp

 In case you’ve never cut a mango before here’s a short video to show you how it’s done.

Half of the world’s mangoes grow in India. The other top producers of mangoes are China, Thailand, Indonesia and Mexico. In the United States mangoes are grown in California and southern Florida. When choosing a mango, try to find one with as much red or yellow color as possible. If you buy an unripe mango you can ripen it by placing it in a paper bag and leaving it on the counter for a day or two. Look for a mango with smooth skin that yields to light pressure. Once the mango is ripe, it can be stored in the refrigerator for up to three days.

Parting Comments

These hot summer days and nights just need some cooling down with a nice slice of Caribbean Dream Pie!

Make Caribbean Dream Pie soon and stay cool!

Remember to Savor the Flavor!

Janet

*If you’d like to receive new Silver Foodie posts automatically, please enter your e-mail address in the space under “Silver Foodie Updates” on the right side bar, then click “Sign up.” Thank you!

For a list of link parties in which I participate weekly, please click on “Link Parties” on the header menu bar or scroll down the right sidebar.

 

 

 

My Favorite Peach Cobbler Recipes

Peach Cobbler – A Southern Delight

In the spring a young man’s fancy may turn to baseball (or love) but after the Fourth of July my fancy always turns to fresh South Carolina or Georgia peaches, preferably of the “freestone” variety! Peaches are my very favorite fruit – I love the way they taste (so sweet, juicy and delicious), I love the way they feel (fuzzy or furry?) and I love their bright color, too! Fresh peaches are wonderful but my very favorite way to eat peaches is in peach cobbler, of course!

In today’s post I’ve included 4 different recipes for peach cobbler. Technically one of them is a “crisp” but all of them are delicious recipes. Mom’s Peach Cobbler recipe features a biscuit-dough-type crust, while Fruit Cobbler features a batter-type topping. Blueberry Peach Cobbler adds blueberries to the mix while Tennessee Peach Pudding (cobbler) is made by pouring a boiling mixture of ingredients over the fruit. Maybe now you understand my dilemma of choosing just one peach cobbler recipe. If I had to choose just one of these recipes for peach cobbler, I honestly don’t know which one I would choose. I love them all! Maybe you can choose just one!

Mom’s Peach Cobbler

I grew up eating my mother’s peach cobbler with its biscuit-dough-type crust. Her recipe is so good, especially with some ice cream on top while the cobbler is still warm. I’ve used her Peach Cobbler recipe successfully with blackberries also. This recipe doubles and triples well when larger quantities are needed and wanted.


 
Mom's Peach Cobbler
Serves 6
The peach cobbler of my childhood with a biscuit-dough-type crust! Wonderful with a scoop of ice cream while the cobbler is still warm.
Write a review
Save Recipe
Print
Prep Time
15 min
Cook Time
20 min
Total Time
35 min
Prep Time
15 min
Cook Time
20 min
Total Time
35 min
Ingredients
  1. 4 cups sliced peaches
  2. 1 cup sugar
  3. 3 tablespoons cornstarch
  4. 1 cup all-purpose flour
  5. 1 tablespoon sugar
  6. 1 1/2 teaspoons baking powder
  7. 1/2 teaspoon salt
  8. 3 tablespoons shortening
  9. 1/3 - 1/2 cup milk
Instructions
  1. In a large pan, add the peaches, 1 cup sugar and cornstarch. Cook until the mixture thickens.
  2. Pour into a 2 quart baking dish and dot with butter. Sprinkle with cinnamon and nutmeg.
  3. Prepare the topping by mixing together the flour, 1 tablespoon sugar, baking powder and salt.
  4. Cut the shortening into the dry ingredients with a pastry cutter.
  5. Stir in enough milk to make a soft dough. Knead the dough slightly on a floured surface. Pat or roll out dough to fit the top of the baking dish.
  6. Bake in a 400 degree F. oven for 20 minutes or until crust has browned nicely.
  7. Serve with ice cream if desired.
Notes
  1. A sprinkle of coriander may also be added with the cinnamon and nutmeg for an interesting flavor. Blackberries or other fruit may be used in this recipe instead of peaches.
  2. When a larger quantity is needed this recipe doubles or triples well.
SILVER FOODIE http://www.silverfoodie.com/

Tennessee Peach Pudding

Tennessee Peach Pudding is a delightful dish! The method for making Tennessee Peach Pudding differs from other cobblers I’ve made. Flour, sugar, baking powder, salt and cinnamon are mixed with milk and peaches and placed in an 8″ square baking dish. Water, sugar, butter and nutmeg are combined in a saucepan and brought to a boil, then the mixture is poured over the top of the peach mixture in the baking dish. A different technique perhaps, but what a wonderful result!

Tennessee Peach Pudding
Serves 6
An easy but different way to prepare peach cobbler! Delicious with ice cream!
Write a review
Save Recipe
Print
Prep Time
15 min
Total Time
1 hr 5 min
Prep Time
15 min
Total Time
1 hr 5 min
Ingredients
  1. Filling: 1 cup all-purpose flour
  2. 1/2 cup sugar
  3. 2 teaspoons baking powder
  4. 1/2 teaspoon salt
  5. 1/2 teaspoon ground cinnamon
  6. 1/2 cup milk
  7. 3 cups sliced peeled fresh (or frozen) peaches
  8. Topping: 1 1/2 cups water
  9. 1/2 cup sugar
  10. 1/2 cup brown sugar (packed)
  11. 1 tablespoon butter
  12. 1/4 teaspoon ground nutmeg
Instructions
  1. In a large bowl, combine the flour, sugar, baking powder, salt and cinnamon. Stir in milk until just combined; fold in peaches. Spread into a greased 8-inch square baking dish.
  2. In a large saucepan, combine the waters, sugars, butter and nutmeg. Bring to a boil, stirring until sugars are dissolved. Pour over top of peach mixture in baking dish.
  3. Bake at 400 degrees F. for 40-50 minutes or until filling is bubbly and a toothpick inserted in the topping comes out clean.
  4. Serve warm or cold. Salted caramel or vanilla ice cream makes a wonderful accompaniment!
SILVER FOODIE http://www.silverfoodie.com/

Blueberry-Peach Crisp

Blueberry-Peach Crisp combines two summer fruits into one luscious dessert! The blueberries color the peaches, making a beautiful dish. Cinnamon, ground cloves and lemon juice intensify the flavors of this yummy crisp!

Blueberry-Peach Crisp
Serves 6
Write a review
Save Recipe
Print
Prep Time
10 min
Cook Time
35 min
Total Time
45 min
Prep Time
10 min
Cook Time
35 min
Total Time
45 min
Ingredients
  1. 1 pint blueberries
  2. 2 cups fresh peaches, peeled & sliced
  3. 1 tablespoon lemon juice
  4. 1/2 cup sugar
  5. 1/4 cup all-purpose flour
  6. 1/2 teaspoon ground cinnamon
  7. 1/4 teaspoon ground cloves
  8. 3/4 cup all-purpose flour
  9. 1/3 cup rolled oats
  10. 1/3 cup butter, melted
  11. 1/2 cup brown sugar, packed
Instructions
  1. Preheat oven to 375 degrees F. Combine the fruit and lemon juice and add sugar, flour, cinnamon and cloves.
  2. Put fruit mixture into a greased 8" x 8" x 2" baking pan.
  3. Prepare topping by combine flour, oats and brown sugar in a bowl. Stir in the butter to make a crumbly mixture.
  4. Sprinkle topping over fruit mixture and bake for 25 minutes.
SILVER FOODIE http://www.silverfoodie.com/

 Fruit Cobbler

This Fruit Cobbler recipe features yet another way to prepare cobbler. I adapted this recipe from one found in the Viewmont Baptist Church Cookbook from my hometown. This particular recipe for Fruit Cobbler is the one to make when you’re short on time, as opposed to Mom’s Peach Cobbler which takes longer to make with the biscuit-dough-type crust. Fruit Cobbler is made with a batter-type topping.

Fruit Cobbler
A wonderful cobbler that can be made with various fruits, featuring a batter-type topping.
Write a review
Save Recipe
Print
Ingredients
  1. Batter: 1 cup sugar
  2. 1 cup all-purpose flour
  3. 3/4 cup milk
  4. 2 teaspoons baking powder
  5. 1/2 teaspoon salt
  6. Filling: 4 cups fruit
  7. 1 cup sugar
  8. 3 tablespoons cornstarch
  9. 1 stick butter
Instructions
  1. Cook together fruit, 1 cup sugar and cornstarch in a pan over medium heat until the mixture has thickened.
  2. Melt the butter in an 8" or 9" baking dish.
  3. Mix batter ingredients together; blend well. Pour batter over melted butter. Do no stir.
  4. Pour thickened fruit mixture over batter.
  5. Bake at 350 degrees Fl for 30-40 minutes, until crust is nicely browned.
Notes
  1. Sprinkle cinnamon, nutmeg and coriander over thickened fruit for extra flavor!
Adapted from Viewmont Baptist Church Cookbook
Adapted from Viewmont Baptist Church Cookbook
SILVER FOODIE http://www.silverfoodie.com/

 

Closing Comments

In conclusion, I hope you’ll try one or more of these delectable peach cobbler recipes. Each one is unique and they are all so delicious! Don’t forget to buy some ice cream to add to warm peach cobbler! Warm peach cobbler with ice cream melting all over it – that’s pure bliss! I’ve always eaten vanilla ice cream on peach cobbler but last year I had a chance to try salted caramel ice cream on peach cobbler and it was quite scrumptious too.

Which peach cobbler recipe will be your favorite?

The first peach cobbler of the season awaits you!

Remember to Savor the Flavor!

Janet

*If you’d like to receive new Silver Foodie posts automatically, please enter your e-mail address in the space under “Silver Foodie Updates” on the right side bar, then click “Sign up.” Thank you!

For a list of link parties in which I participate weekly, please click on “Link Parties” on the header menu bar or scroll down the right sidebar.

 

 

 

Cherry-O Cream Cheese Pie – Retro Recipe

Cherry-O Cream Cheese Pie Cherry-O Cream Cheese Pie is a luscious mixture of cream cheese, sweetened condensed milk, lemon juice and vanilla extract poured into a graham cracker pie crust and topped with cherry pie filling. The recipe for Cherry-O Cream Cheese Pie is quick, easy to prepare, and there’s … Continue reading →

My Grandmother’s Praline Pumpkin Pie

My Grandmother My maternal grandmother, Rose Elizabeth Chastain Warren, was a very special person in my life.  My grandparents had a photography studio in my hometown for 45 years.  My grandmother made wedding photos, baby photos, graduation photos and portraits for many people over the years.  She took the photos, … Continue reading →

Decadently Delicious Kahlua Pecan Pie

Holiday Desserts During the holiday season we want our family and friends to enjoy the best food we can possibly prepare because great food is a large part of the memories created each year of holidays past.  Sometimes there’s even a little sibling rivalry over creating the best dishes!  Today’s post … Continue reading →

Autumn Apple Delights

Fall Greetings All! I have a fall quote I’d like to share with you that I enjoy. “Autumn is a second spring when every leaf is a flower.” This quote is attributed to Albert Camus. Interestingly enough, just this week I was looking at what I thought were 2 yellow … Continue reading →

Muffin Mania 2

Sweet or savory?  The recipes in this post feature one of each – Cheddar Cheese Muffins fit the bill for the savory distinction and Applesauce Spice Muffins possess the sweet characteristics. Applesauce Spice Muffins are so appropriate for fall as they are enhanced with flavor intensifiers such as cinnamon, allspice, … Continue reading →