Post by Loupy on Nov 23, 2013 15:40:41 GMT -7
Old Fashioned Coconut Cream Pie
From: allrecipes.com/
"This is a tried-and-true, old-fashioned coconut cream pie.
Took many years of searching and baking to find the right one and this is it! Enjoy!" — Carol H.
PREP 20 mins
COOK 30 mins
READY IN 4 hrs 50 mins
Makes 1 9 inch pie
Ingredients:
1 cup sweetened flaked coconut
1 1/2 cups half-and-half
1 1/2 cups canned Coconut Milk
2 eggs, beaten
3/4 cup white sugar
1/3 cup cornstarch
1/4 teaspoon salt
1 teaspoon vanilla extract
1 (9 inch) pie shell, baked
Ready Whip or homemade whipped cream
Directions
Preheat oven to 350 degrees F (175 degrees C).
Spread the coconut on a baking sheet and bake it, stirring occasionally, until golden brown, about 5 minutes.
In a medium saucepan, combine the half-and-half, eggs, sugar, flour and salt and mix well.
Bring to a boil over low heat, stirring constantly.
Remove the pan from the heat, and stir in 3/4 cup of the toasted coconut and the vanilla extract.
Reserve the remaining coconut to top the pie.
Pour the filling into the pie shell and chill until firm, about 4 hours.
Top with whipped topping and with the reserved coconut.
**Suggestions from the reviews...
I used fresh coconut (from the freezer section) instead of that nasty dried, sweetened stuff in the cake mix aisle.
I made the custard in the microwave and it was thick, smooth, creamy, and beautiful in just 5 minutes. I pulled the bowl out after each minute to stir the mixture with a whisk. SO easy and SO good. No need for coconut extract if you use fresh coconut and coconut milk.
A lot of reviewers said they added an extra egg or just the egg yoke to the custard to firm it up.
ALL RIGHTS RESERVED Copyright 2013 Allrecipes.com
From: allrecipes.com/
"This is a tried-and-true, old-fashioned coconut cream pie.
Took many years of searching and baking to find the right one and this is it! Enjoy!" — Carol H.
PREP 20 mins
COOK 30 mins
READY IN 4 hrs 50 mins
Makes 1 9 inch pie
Ingredients:
1 cup sweetened flaked coconut
1 1/2 cups half-and-half
1 1/2 cups canned Coconut Milk
2 eggs, beaten
3/4 cup white sugar
1/3 cup cornstarch
1/4 teaspoon salt
1 teaspoon vanilla extract
1 (9 inch) pie shell, baked
Ready Whip or homemade whipped cream
Directions
Preheat oven to 350 degrees F (175 degrees C).
Spread the coconut on a baking sheet and bake it, stirring occasionally, until golden brown, about 5 minutes.
In a medium saucepan, combine the half-and-half, eggs, sugar, flour and salt and mix well.
Bring to a boil over low heat, stirring constantly.
Remove the pan from the heat, and stir in 3/4 cup of the toasted coconut and the vanilla extract.
Reserve the remaining coconut to top the pie.
Pour the filling into the pie shell and chill until firm, about 4 hours.
Top with whipped topping and with the reserved coconut.
**Suggestions from the reviews...
I used fresh coconut (from the freezer section) instead of that nasty dried, sweetened stuff in the cake mix aisle.
I made the custard in the microwave and it was thick, smooth, creamy, and beautiful in just 5 minutes. I pulled the bowl out after each minute to stir the mixture with a whisk. SO easy and SO good. No need for coconut extract if you use fresh coconut and coconut milk.
A lot of reviewers said they added an extra egg or just the egg yoke to the custard to firm it up.
ALL RIGHTS RESERVED Copyright 2013 Allrecipes.com
