Sunday, February 5, 2012
I've always been a little hesitant to try making cream pies because I'm afraid to burn them. I have a great recipe for a chocolate cream pie, but it's all cold ingredients so there is no boiling involved. So when my husband requested his favorite coconut cream pie for his birthday, my first thought was I wonder which restaurants sell coconut cream pies? But since I couldn't find one that didn't charge an arm and a leg, I decided to jump in with both feet and make one. I couldn't have been more surprised at how easy this recipe was. I even used the microwave as one reviewer suggested and it worked like a charm. And to top it off, the pie was delicious. Coconut cream pie was never a favorite of mine but after tasting this pie, I've changed my mind!
Old Fashioned Coconut Cream Pie
1 1/2cups half-and-half
1 1/2 cups coconut milk
3/4 cup white sugar
1/2 cup corn starch
1/4 teaspoon salt
1 cup flaked coconut, toasted
1 teaspoon vanilla extract (you can substitute coconut extract)
1 (9 inch) pie shell, baked
1 cup frozen whipped topping, thawed
In a medium saucepan, combine half-and-half, eggs, sugar, corn starch and salt. Bring to a boil over low heat, stirring constantly (or put into microwave for 7 minutes stirring as needed) . Remove from heat (or microwave), and stir in 3/4 cup of the coconut and the vanilla extract. Pour into pie shell and chill 2 to 4 hours, or until firm.
Top with whipped topping, and with remaining 1/4 cup of coconut.
Note: To toast coconut, spread it in an ungreased pan and bake in a 350 degree F (175 degrees C) oven for 5 to 7 minutes, or until golden brown, stirring occasionally.
Adapted from All Recipes.com
"What? Ridden on a horse?
You're using coconuts!
You've got two empty halves of coconuts and you're banging them together!