I'm wanting to make a coconut cream pie for Christmas dinner and I'm looking t hrough my recipes. They are all pretty much the same. But, some use 3 cups of half and half and ot hers use 3 cups of milk. I ggoogled to see what the difference is and half and half is much high butter fat content, thicker, all that. Which do you guys think would be best to use in a coconut cream pie? I'm leaning toward half and half for that ticker, sweeter pie taste and texture. It's pie...not supposed to be healthy. ;) Here's the recipe I'm thinking of going with.
Old Fashioned Coconut Cream Pie Ingridients 1 9 inch pie shell - baked. 3 cups half and half 2 eggs 3/4 cup white sugar 1/2 cup all-purpose flour 1/4 teaspoon salt 1 cup flaked coconut 1 teaspoon vanila extract 1 cup thawed cool whip Directions 1. In a medium saucepan, combine half and half, eggs, sugar, flour, and salt. Bring to a boil, over low heat, stirring constantly. 2. Remove from heat and stir in 3/4 cup of the flaked coconut and the vanila extract. 3. Pour into a baked pie shell and put in refridgerator to chill for 2-4 hours or until firm. 4. Top with cool whip and the remaining coconut. Note: If you want your coconut toasted, spread the coconut flakes in an ungreased baking pan and bake at 350 F for 6-7 minutes, stire occasionally. . Sprinkle the toasted coconut flakes on top of the cool whip and then serve. Holly Alonzo Deaf, Blind, and Determined _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
