Well, it's been 169 days since we've been working remote and mostly staying home - but who's counting! Needless to say, we are getting a little bored...
So today, as I was reading one of my magazines, I came across a recipe that - as I was reading the ingredients - I realized we had everything needed, including coconut extract! (Now, the question remains - why did we have coconut extract? Neither of us could remember what we would've purchased it for)
Added bonus, this recipe calls for 3 eggs - I wasn't sure we would have enough....
Neither of us had ever had a coconut cream pie before, so we figured why not try it - so here goes!
Coconut Cream Pie, courtesy of Our State magazine
Ingredients:
1 cup unsweetened flaked coconut, lightly toasted
1 9-inch pie shell, baked and cooled
2 cups half-and-half
1 cup heavy cream
3 large eggs, room temperature, beaten
3/4 cup sugar
1/2 cup all purpose flour
2 tablespoons cornstarch
1/2 teaspoon salt
1 teaspoon vanilla extract
1/2 teaspoon coconut extract
2 cups whipped topping
Instructions:
Bake your pie shell as per label instructions. Let cool thoroughly.
In a medium saucepan, combine the half-and-half, heavy cream, eggs, sugar, flour, cornstarch, and salt. Whisk ingredients to mix well. Bring to a boil over medium heat, stirring constantly. Once the mixture begins to boil, continue stirring and cook for 2 minutes more.
Remove from heat and stir in extracts. Let filling cool about 20 minutes. Pour filling into the pie shell and chill, uncovered, overnight.
Top with whipped topping and toasted coconut.
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