A week ago one of my friends decided she'd had enough of her 2015 New Year's Diet Resolution. You remember. She brought over a chocolate cake, vanilla ice cream, and Hershey's chocolate syrup. (Uh-huh.)
This week she declared a coconut cream pie marathon. I thought it was just a joke. (Uh-huh.) But when I arrived at her home, there were three pies... three!!! I was so happy to see her two sisters and a couple of co-workers. It was surreal.
Let me be brief. Six women and three coconut cream pies.
I'm hoping my body will shed the huge amount of coffee I've consumed. As it is, I'm looking at being awake when the 2 a.m. Daylight Savings Time hits.
So what's for this coming week? I thought you'd never ask. Pecan pie - because she got some wonderful pie shells on sale. No, wait! She may do chocolate fudge brownies, with vanilla ice cream.
I'm pretty sure I have an out of town appointment. If not, I'll make one - somewhere. (Uh-huh.)
What fun and how delicious it looked Dixie.
ReplyDeleteYvonne, it was very good... but I'm not really a sweets person, so I feel like it's wasted on me! (smile) And I'm still awake - too much coffee!!
DeleteWow, when she binges, SHE BINGES!
ReplyDeleteHELP.
DeleteWhat is it made of beside the coconut? It looks so creamy!
ReplyDeleteJust for you, Dezz - the recipe. She uses coconut milk for the custard, and coconut extract in the white topping
Delete.
1 13.5 oz can coconut milk
1½ cups half and half
2 eggs + 1 egg yolk, beaten
¾ cups granulated sugar
½ cup corn starch
¼ tsp salt
2 cups sweetened flaked coconut, divided
1 tsp coconut extract (or vanilla)
1 deep dish pie shell, baked and cooled (used Pillsbury)
1 cup heavy whipping cream
2 Tbls powdered sugar
1 tsp vanilla or coconut extract
Combine coconut milk, half and half, eggs, sugar, corn starch and salt in a large, microwave safe bowl. Stir.
Microwave on high for one minute, stir. Repeat until a thick custard has developed. 5-7 minutes.
Stir in 1½ cups coconut and coconut extract.
Pour coconut custard into cooled pie shell.
Refrigerate for at least 2 hours.
Preheat oven to 350 degrees. Spread coconut on baking sheet and bake for 5-7 minutes stirring occasionally, until golden brown. Keep continuous watch on the coconut - it burns easily.
Whip heavy whipping cream until soft peaks form. Add in sugar and extract and continue whipping until stiff peaks form.
Spread whipped cream on top of coconut custard and sprinkle with toasted coconut.
Keep refrigerated.
Thanks for the recipe... sadly we don't have coconut milk here... not the condensed one ....
DeleteIt doesn't say condensed; maybe ask Theresa what she thinks. Maybe you can use refrigerated coconut milk.
DeleteMy friend will be home late. I'll call her then; see what she says.
Well with all that pie eventually, hopefully, be sick of it and easy diet after that haha
ReplyDeleteI know - i told her this was too much for me. I got to have salad!!
DeleteThat sounds like fun! Maybe I need a pie marathon. :)
ReplyDeleteRachel - you can take my place, if you wish. After two weeks, I'm all sweets out. Maybe some M&M's this week.
DeleteUh...time for the gym?
ReplyDeleteTo to run, Sharon!!
Delete