and here they are after!
awhile ago i mentioned that i made a coconut cream pie and it turned out really well...so here's the recipe for that in case anyone wants to make one for the holidays, i thought it was delicious and it passed the wilson test...they love pie so that's saying something!
Coconut Cream Pie(i think i got the basic recipe from All Recipes and then changed things according to the comments people left)
1 can coconut milk (like 15 oz or something) add half and half to get 3 C of liquid
3/4 C white sugar
1/4 tsp. salt
1 C flaked coconut, toasted
1 tsp. coconut extract
2 (9 in) pie shells (deep dish)
cream for the top...see recipe below
in a medium saucepan, combine half and half, coconut milk, eggs, sugar, flour and salt. bring to a boil over low heat, stirring constantly. remove from heat, and stir in 3/4 c. coconut flakes and coconut extract. (i let it cook a little longer to make sure it was as thick as i wanted it to be) bake pie shells as directed...when they are cool, pour custard mixture into pie shells. chill 2-4 hours or until firm
make the cream
1 C. heavy cream (i think i used the rest of my half and half since i didn't want to buy heavy cream and it worked fine)
1 tsp. vanilla extract
2T. confectioner's sugar
in a large bowl, whip cream (or half and half) until stiff peaks are just about to form... beat in vanilla and sugar until peaks form. make sure not to over beat or the cream will become lumpy and butter-like.
TIP: before making this, chill bowl and beaters in the freezer for 10 minutes...works really well!
spread on pies and enjoy! top cream with a little more toasted coconut!
to toast coconut: spread on an ungreased cookie sheet and bake at 350 for 5-7 minutes, or until golden brown, stirring it up occasionally