Coconut and Pumpkin Chai Cream Pies

Two pies, one variation. How easy could that be? The coconut milk reduces the calorie count, so now you can have your pie and eat it too.

As I have to transport these babies to mutiple households tomorrow, they are still naked on top, but you can top them with whipped cream just before serving.

Coconut Pie Indredients:

1 baked pie crust
2 eggs
3/4 cup sugar
1.5 cups coconut milk
1.5 cups half and half
1/2 cup flour
1 cup toasted or raw coconut
1 tsp vanilla

In a medium saucepan, combine milk, eggs, coconut milk, sugar and flour. Whisk continuously over medium heat until thickened (about 10-20 minutes)

About the time you are ready to give up, sure that it isn't EVER going to thicken, it does. So hang in there.

Remove from heat and stir in coconut and vanilla. Pour into pie crust and chill until set, about 3 hours.

Top with whipped cream just before serving.



                                           **If you are making the pumpkin pie**
 
You will substitute 1 cup of pumpkin puree for the dried coconut, and add it to the milk base with 1 tsp each garam masala and cinnamon, and cook until thickened. Stir in vanilla after you remove from heat. Continue with directions as stated.

Creamy Zucchini Soup

This soup has wow-zappeal! Very green and fresh, perfect for a summer evening.

Ingredients:

2 cups zucchini, chopped
1 onion, chopped
2 cups celery, chopped
2.5 cups vegetable broth
1/2 cup freshly shaved parmesan cheese
1 cup soy milk
1 tbsp Italian seasoning
salt and pepper to taste

sour cream and parsleyfor garnish

Directions:

Heat 2 tbsp olive oil in a large stock pot. Add in celery and onion, and saute until soft, about 5 minutes. Add zucchini and Italian seasoning, and saute another five minutes. Next add broth and simmer over low heat for about 20 minutes.

Remove 1/2 of the soup and puree in a blender until smooth, then combine it back into the stockpot, mixing well. Add the soymilk and parmesan, stirring constantly, until the cheese is melted. Salt and pepper to taste.

Serve with a dollop of sour cream and fresh parsley, and a nice baguette.