Coconut Cream Pie

I won a pie recipe contest!  Which means I have an award-winning pie recipe!  (Forgive me!  All the exclamation points!  I never win anything!)  Thanks go to killashandra at Fulltime in NM for all the excitement, which now inspires me to bake, you guessed it, another pie.  This one is creamy and sweet and full of coconut flavor:

1  13.5 oz. can coconut milk
1 1/2 cups milk (whole or 2%, your choice)
3 eggs
3/4 cup white sugar
1/2 cup all-purpose flour
1/4 teaspoon salt
3/4 cup flaked coconut
1/4 cup toasted flaked coconut
2 (9 inch) graham cracker crust pie shells
1 container frozen whipped topping, thawed

Toast 1/4 cup coconut by spreading on a cookie sheet and baking at 350 degrees until just golden, about 5 minutes.  (Don’t overcook or coconut turns bitter).

In a medium saucepan, combine milks, eggs, sugar, flour and salt.  Bring to a boil over low heat, stirring constantly.  Remove from heat, and stir in 3/4 cup flaked (untoasted) coconut.

Pour into a pie shells (today I’m using a premade graham cracker crust, but you can use whatever you like) and chill 2 to 4 hours, until firm.

Before serving, spread each with whipped cream and sprinkle the toasted coconut across the tops.  Makes 2 pies; one to have and one to share.

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8 thoughts on “Coconut Cream Pie

  1. Congratulations! This sounds divine.

    I’m waiting for a treat of another kind. Amazon let me know this morning that your book has been shipped to me. Can’t wait!

  2. I just wanted to say hello. Nothing about coconut cream pie, although I do like coconut cream pie. I really wanted to say how inspirational you have already been to me, although I’ve only met you recently–in the book “Gifts”. Our son was born with Down Syndrome 2 months ago. My husband thinks he looks like Harold (I also just about 10 minutes ago read your “Purple” story of your mamazine installments).

    Thanks. I am finding a new “family”, and it’s a great one to be a part of.

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