The original recipe can be found here. The following is with my changes, and really... it's the best coconut cream pie I've ever had.
1 (15 oz.) can coconut milk
1 pint whipping cream
2 eggs
3/4 cup white sugar
1/2 cup all-purpose flour
1/4 teaspoon salt
1 cup flaked coconut
1 teaspoon vanilla extract
1 (9 inch) pie shell, baked
1/4 c. coconut, toasted
In a medium saucepan, combine coconut milk plus enough whipping cream to make 3 c. total, eggs, sugar, flour and salt. Bring to a boil over low heat, stirring constantly til you get a nice smooth pudding. Remove from heat, and stir in 1 cup coconut and vanilla extract. Pour into pie shell and chill 2 to 4 hours, or until firm. Whip the rest of the whipping cream and spread over top (it's enough for me but not a hugely thick layer, so you may want more if you're greedy). Sprinkle on 1/4 cup of coconut, toasted, if your heart desires. 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.
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5 comments:
This looks very good! I'm wondering where to find canned coconut milk in a grocery store?
In the Asian/Mexican/foreign foods section... at least, that's where it is in my grocery store. :) Or if you have an Asian market close by it'll be even cheaper there.
Thanks!
Aldi even has coconut milk now, but it's always solidified. it would probably still be okay.
I discovered today that Aldi's coconut milk is no longer always solidified. :) Now I need to check and make sure it works okay in this pie...
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