Easter desserts. They are so fresh and pretty, light and creamy–like the dessert I’m sharing today that has toasted shredded coconut on top. Yum. It’s Martha Stewart’s Coconut-Key Lime Pie.
Add lime flavoring to that combination and you will have HAPPY guests!
As we plan our Easter buffet each year, I love asking different guests what they’d like to bring? Jenny brought this dessert today, and I think it was gone as quickly as we cut into it. Everyone wanted a piece of this Coconut-Key Lime Pie!
How to delegate Easter Brunch
1. Decide on the theme and the main dish you’ll be serving. Will it be breakfast, brunch, lunch, or dinner? Will you be serving egg dishes, ham, or leg of lamb?
2. Decide what key items you want to make for the meal.
3. Write out a menu that includes a few “finger foods” for people to nosh on, and how many salads you think you’ll need? What about a potato dish? What goes with the main dish you are preparing?
4. Fill in the holes of the menu by delegating to your guests.
5. Make sure you have a variety of Easter desserts. Most guests love to try a little of each!
Don’t you love #5?
I do think it’s true that when you’re hosting a larger group, your guests really appreciate a variety of desserts. A bite of this and a bite of that …
Our palettes change – we like the sour bite, and then the rich chocolate bite, and then salty, and sweet …
You know how it goes with desserts.
And I usually place the forks in a cup, in the center of the desserts!
What are your 2 favorite desserts to serve for Easter?
Recipe: Martha Stewart’s Easy Press-In Pie Crust {ReluctantEntertainer.com}
Summary: Use 9″ pie pan or springform pan
Ingredients
- 6 ounces cookies (about 12 graham crackers, 46 vanilla wafers, or 30 chocolate wafers, such as Famous)
- 3 tablespoons sugar
- 1/4 teaspoon coarse salt
- 5 tablespoons unsalted butter, melted
Instructions
- Preheat oven to 350 degrees. In a food processor, pulse cookies until finely ground (you should have about 1 1/2 cups). Add sugar, salt, and butter and pulse until combined.
- Firmly press crumb mixture into bottom and up sides of a 9-inch pie plate. (If using a springform pan, press crumbs halfway up sides.) Bake until crust is dry and set, about 12 minutes. Let cool completely in plate on a wire rack before filling.
- TIP: Use a dry, flat-bottomed glass or your fingers to press crumbs into the pie plate, forming a firm layer.
Preparation time: 10 minute(s)
Cooking time: 12 minute(s)
Number of servings (yield): 8
Recipe: Martha Stewart’s Coconut-Key Lime Pie {ReluctantEntertainer.com}
Summary: Use Martha Stewart’s Easy Press-In Pie Crust.
Ingredients
- 1 can (14 ounces) sweetened condensed milk
- 1 can (13.5 ounces) unsweetened coconut milk
- 1/3 cup fresh or bottled Key lime juice
- 7 large egg yolks
- 1 Easy Press-In Pie Crust, made with graham crackers
- 2 cups cold heavy cream
- 2 tablespoons confectioners’ sugar
- 3 tablespoons sweetened shredded coconut, toasted
Instructions
- Preheat oven to 325 degrees. In a medium bowl, whisk together condensed milk, coconut milk, lime juice, and egg yolks until smooth.
- Pour into crust and bake until set but still slightly wobbly in center, 40 minutes.
- Let cool on a wire rack, 1 1/2 to 2 hours, then refrigerate 3 hours (or up to 1 day).
- In a large bowl, using an electric mixer, beat cream and sugar on high until stiff peaks form, about 3 minutes.
- To serve, top pie with whipped cream and sprinkle with toasted coconut.
Preparation time: 10 minute(s)
Cooking time: 40 minute(s)
Number of servings (yield): 8
More Easter Desserts:
Six-Layer Chocolate Cake with Toasted Marshmallow Filling & Malted Chocolate Frosting
Carrot Cake Cookies
Chocolate Easter Egg Mini Cakes
Strawberry Shortcakes
Very Berry Trifle
Pavlova with Lemon Curd and Raspberries
Mini Fruit Pizzas with Marshmallow Creme Frosting
Banana Carrot Cupcakes with Coconut Cream Cheese Frosting
Rosemary Strawberry Shortcake
Fluffy Banana Cream Pie
Raspberry Ice Box Cake
Meyer Lemon Cheesecake Cake
Strawberry Cake
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