Thursday, November 4, 2010

Coconut Cream Pie

This is the best coconut cream pie! Mmmm....

Recipe from: Favorite Family Recipes

1 1/2 c. half-and-half
1 1/2 c. coconut milk (a little less than 1 can)
2 eggs
3/4 c. sugar
1/3 c. corn starch
1/4 tsp. salt
1 c. flaked coconut, toasted
1 tsp coconut (or vanilla) extract
1 (9 inch) pie shell, baked

Topping:
Ok...I know it's strange, but I don't like the homemade whipped cream, so I just used Cool Whip, so if you want the recipe for the real stuff...click here.

In a medium saucepan, combine half-and-half, coconut milk, eggs, sugar, cornstarch and salt. Bring to a boil over LOW heat (using a double-boiler works best), whisking constantly. When it starts to boil a little bit and thickens up to about the consistency of a thick pudding, remove from heat. Stir in 3/4 cup of the coconut and the coconut (or vanilla) extract. Pour into pie shell and chill for 2 to 4 hours, or until firm. While pie is cooling, whip together topping ingredients with electric beaters. When pie is completely cooled, top with whipped topping and sprinkle on remaining toasted coconut.

1 comment:

  1. I have to admit, this is the best coconut cream pie I have ever tasted. Yummmmmmmmmmmmmm. Every bite was gone in no time! Thanks for sharing

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