Do you want to know what
Fraser requested for his birthday dessert?
Cake?
No ~
he asked for THIS!
And was I ever happy!
Summer is not the time to be heating up
the house with BAKING a cake!
And this pie does not heat up the house
one little bit!
Well, I suppose just for baking the shell,
but it's so quickly done.
You could even buy the pre-made kind!
The P.E.R.F.E.C.T. summer dessert.
And really so
EASY!
~ Coconut Cream Pie ~
From a friend long ago...
printed out from her computer's stash of recipes...
Thank you Grace! :)
~ Ingredients ~
For the filling you will need ~
2/3 cup Sugar (I use organic evaporated cane juice)
1/2 cup Organic Flour
1/2 tsp Sea Salt
3 cups Organic Milk
4 Egg Yolks, slightly beaten
2 tsp Pure Vanilla Extract
1 Tbsp Butter
1 cup Medium Unsweetened Coconut
For the topping you will need ~
2 cups Whipping Cream (measured before whipping)
2 Tbsp Sugar and 1 tsp Vanilla to flavour the cream when you whip it
3 Tbsp Toasted Coconut
(you can do this by spreading the coconut onto a parchment-lined
cookie sheet in the oven at 250 degrees for a few minutes...
it doesn't take long and will burn easily ~ watch closely)
1 Deep Dish Pie Shell, baked ~
I used a graham crumb crust this time
(Follow the directions on the side of the box of crumbs)
Or make your own pastry crust ~
It really is a personal preference thing.
~ Directions ~
Combine sugar, flour, and salt in a medium saucepan.
Mix together the milk and egg yolks in a separate bowl
and whisk into the flour mixture in the pan.
Be sure to mix well and turn on the heat to medium.
Cook until mixture boils ~ stirring constantly.
Boil and stir for one minute.
Remove pan from heat and stir in vanilla and butter.
Then stir in coconut.
Pour into baked shell.
Cover with parchment paper and chill till firm and cool.
Spread whipped cream on top to cover evenly.
Sprinkle with toasted coconut to garnish.
Cover with plastic wrap and chill for at least 6 more hours.
Try to share with seven friends/loved ones.
ENJOY!
Fraser requested for his birthday dessert?
Cake?
No ~
he asked for THIS!
And was I ever happy!
Summer is not the time to be heating up
the house with BAKING a cake!
And this pie does not heat up the house
one little bit!
Well, I suppose just for baking the shell,
but it's so quickly done.
You could even buy the pre-made kind!
The P.E.R.F.E.C.T. summer dessert.
And really so
EASY!
~ Coconut Cream Pie ~
From a friend long ago...
printed out from her computer's stash of recipes...
Thank you Grace! :)
~ Ingredients ~
For the filling you will need ~
2/3 cup Sugar (I use organic evaporated cane juice)
1/2 cup Organic Flour
1/2 tsp Sea Salt
3 cups Organic Milk
4 Egg Yolks, slightly beaten
2 tsp Pure Vanilla Extract
1 Tbsp Butter
1 cup Medium Unsweetened Coconut
For the topping you will need ~
2 cups Whipping Cream (measured before whipping)
2 Tbsp Sugar and 1 tsp Vanilla to flavour the cream when you whip it
3 Tbsp Toasted Coconut
(you can do this by spreading the coconut onto a parchment-lined
cookie sheet in the oven at 250 degrees for a few minutes...
it doesn't take long and will burn easily ~ watch closely)
1 Deep Dish Pie Shell, baked ~
I used a graham crumb crust this time
(Follow the directions on the side of the box of crumbs)
Or make your own pastry crust ~
It really is a personal preference thing.
~ Directions ~
Combine sugar, flour, and salt in a medium saucepan.
Mix together the milk and egg yolks in a separate bowl
and whisk into the flour mixture in the pan.
Be sure to mix well and turn on the heat to medium.
Cook until mixture boils ~ stirring constantly.
Boil and stir for one minute.
Remove pan from heat and stir in vanilla and butter.
Then stir in coconut.
Pour into baked shell.
Cover with parchment paper and chill till firm and cool.
Spread whipped cream on top to cover evenly.
Sprinkle with toasted coconut to garnish.
Cover with plastic wrap and chill for at least 6 more hours.
Try to share with seven friends/loved ones.
ENJOY!
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