Time (minutes)
Rating (out of 10)

Old-Fashioned Coconut Cream Pie


  • 1 cup sweetened flaked coconut
  • 3 cups half-and-half
  • 3/4 cup white sugar
  • 1/2 cup all-purpose flour
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1 (9 inch) pie shell, baked
  • 1 cup frozen whipped topping, thawed

1. Preheat oven to 350 degrees Farenheit
2. Spread coconut on baking sheet & bake for 5 mins. Stir occasionally.
3. In saucepan, mix eggs, sugar, flour & salt. Bring to a boil and stir.
4. Cook 2 more minutes. Remove from heat. Stir 3/4 cup of coconut & vanilla.
5. Pour filling into the pie shell and cool until firm. - Approx. 4 hours
6. Top with whipped topping and coconut flakes.

Time (Minutes)

Strawberry Cheesecake


  • 1 1/4 cups graham cracker crumbs
  • 1/4 cup white sugar
  • 2 teaspoons ground cinnamon
  • 1/3 cup butter, melted
  • 2 (10 oz) strawberry packages
  • 1 tablespoon cornstarch
  • 3 (8 oz) packages cream cheese
  • 1 (14 oz) can sweetened milk
  • 1/4 cup lemon juice
  • 1/2 teaspoon vanilla extract
  • 3 eggs

1. Mix crackers, sugar, cinnamon, and butter in a bowl. Refrigerate 30 mins.
2. Preheat over to 300 Farenheit. Place strawberries & cornstach into blender. Cover/puree until smooth. Pour strawberry sauce into pan.
3. Bring to boil. Boil and stir until sauce is thick and shiny which should take about 2 minutes. Set aside 1/3 cup strawberry sauce and cool. Cover and refrigerate remaining sauce for serving.
4. Beat cream cheese and milk in bowl with an electric mixer. Mix in lemon and vanilla, then beat in eggs. Pour half of cream cheese mixture over crust; drop half of reserved strawberry sauce by 1/2 teaspoonfuls on top of cream cheese layer. Drop remaining strawberry sauce by 1/2 teaspoonfuls on top. Swirl strawberry sauce.
5. Bake in preheated oven until center is almost set, 45 minutes. Cool on rack for 10 minutes. Run a knife around edge of pan to loosen.
6. Cool 1 hour. Refrigerate overnight. Serve strawberry sauce with cheesecake.


Our Chefs

Highly Trained Chefs from Reputable Culinary Schools with Fresh and Innovative Ideas




Alex has been cooking professionally for 14 years, specializing in desserts and pastries. He completed his undergraduate studies in Pastry Science at the Institute of Culinary Education.




Saad has been cooking for 15 years after dropping out of college from Harvard University to pursue his passions in the art of dessert and pastry making.




Sanil is a recent graduate from the International Culinary Center in New York City. He works part time at Gotham Bar and Grill and specializes in desserts and pastries.