March is a special month because it marks the transition from winter to spring. It symbolizes new growth and transformation.  We “spring forward” when daylight savings time begins this month.  St. Patrick’s Day and Easter are holidays to celebrate in March. March is named after the Roman god of war, Mars, and was originally the first month of the Roman calendar year. When I was teaching elementary school, we always remembered that March comes in like a lion and goes out like a lamb.  When we went outside to play on a windy day, the children would laugh and say, “There’s that lion!” Flying kites was a fun activity on windy days.  Very few children in kindergarten had ever experienced flying kites. 

     This month’s recipe is German Chocolate Pie. This would be a great dessert to serve at Easter if you have a family get together. If you are cooking gluten free (GF), you will need a gluten free pie crust and substitute GF flour for the regular flour. I have included the brands I use.

    Happy St. Patrick’s Day!  Happy Easter! Blessings!,

Peggy

 

 

1 unbaked pie shell (Wholly Gluten Free frozen pie shell; available at Lowe’s & Publix)

1 cup sugar

1 Tablespoon cornstarch

2 Tablespoons flour (King Arthur Measure for Measure GF flour)

2 Tablespoons cocoa

1 teaspoon vanilla

2 eggs

3 Tablespoons melted butter

2/3 cup milk

¾ cup coconut

½ cup chopped pecans (or more)

 

Preheat oven to 400°.  Mix all together and pour into unbaked pie shell.  Bake for 30 minutes. If your crust gets brown too quickly, put a loose piece of aluminum foil over the pie.  Do not let the aluminum foil touch the filling or it will stick to it after cooking.