Thursday, May 7, 2009

Coconut cream pie

This pie makes my knees go weak, and it's so easy to make! No processed pudding mix's fast and simple to make your own. The recipe came from Baking Bites, but I passed on the whipped topping. Next time, though, I'm going to pull out all the stops!

Coconut Cream Pie

1/2 c flour
3/4 c sugar
1/4 t salt
2 eggs
1 1/2 c half & half
1 1/2 c coconut milk
1 1/4 c sweetened flaked coconut
1 t vanilla
1 prepared graham cracker crumb crust

Mix flour through salt in a large saucepan. Whisk in eggs through coconut milk until very smooth. Heat gently, stirring often, until the filling boils and becomes thick, allowing to continue boiling for about 1 minute. Remove from heat and stir in the vanilla and coconut. Pour into pre-baked pie shell and refrigerate for at least 4 hours.

Top with whipped cream and toasted coconut if desired. Baking Bite's directions.


Linette said...

This looks soooo delicious:-)

Cyndi L said...

Oh it is! It takes awhile for the filling to set up, and even then it's rather soft, but that's part of what's appealing about it :-)