IT DESERVES A STANDING OVATION!
While everyone applauds and cheers your name, you can smile slyly, knowing that making this pie is about as simple as it is to EAT this pie. No, really. The filling is made from coconut milk, half and half, and coconut extract, along with a few other items. This is what makes it taste SO good. Not like some boxed pudding cafeteria-style pie. This is the real deal.
I mentioned before that you can cut corners on the crust. I did. Though if you don’t, the original poster has thoughtfully included a link to a good pie crust. Me, I just felt lazy. I know. I’ve been lazy lately and I’m just not sure why. Is it because my birthday is coming up and I’m feeling older? Honestly, I didn’t think I was old until Fleetwood Mac came on the radio and I thought it was good. Now I know how my dad felt when I pointed at his Fleetwood Mac CDs when I was a kid. Sigh.
Anyway, a quick word to the wise on this recipe – when you are making the filling, do as the original poster urges and be patient as the mixture cooks up. It will thicken and it will take as many as 20 minutes for it to happen. Oh, and don’t forget the toasted coconut. You can get it that way by baking at 350° for 7 minutes, but remember to stir it a little in between to avoid burning.
I found this delightful recipe from the Favorite Family Recipes blog. Click the link below to see the full recipe for this Coconut Cream Pie.
CLICK HERE FOR RECIPE
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