Wednesday, March 30, 2011

Coconut Cream Pie

Coconut Cream Pie
3 cups half n' half
2 eggs
3/4 cup sugar
1/2 cup flour
1/4 tsp salt
2 tsp vanilla
Spread 1 cup coconut on baking sheet. Bake @ 350 for 5-7 mins, stir occasionally. Combine half n' half, eggs, flour, sugar & salt in saucepan. Bring to boil over low heat, stir constantly. Remove from heat & add vanilla & 3/4 cup coconut. Pour into baked pie shell & chill for 2-4 hrs or until firm. Top with whipped cream & remaining coconut.
Lime Whipped Cream


1 ¼ cups heavy cream
zest of ½ lime


In a small saucepan, heat the cream with the lime zest until it just comes to a boil.  Remove from heat, pour limey cream into a small airtight container, and refrigerate overnight.

Strain limey cream to remove lime zest.  By hand or using a stand mixer with a whisk attachment, whip cream with cornstarch and confectioners sugar until it holds firm peaks.
Related Posts Plugin for WordPress, Blogger...