Wednesday

Coconut Cream Pie Disaster Redeemed

I had the best Mother's Day with my children near and far...we wish they were all home for the weekend...but it was fabulous to hear from them by phone and to talk to our missionary son in Michigan.  Of course my hubby makes Mother's Day extra special by cooking all day for us.

This year he wanted to make my favorite pie, which is Coconut Cream of course...duh!  He didn't want my help at all.  While my girls and I were visiting in the living room, we heard several screams of, "Oh shoot"!   Tina asked him what was wrong, and he said, "Oh just burning the kitchen down."!  We looked over just in time to see him carrying a tray of flames out the front door.

It was the coconut gone a flame and it was so funny to watch him remain perfectly composed and calm as flames continued to burn and the smoke alarms were sounding very loud!  Bless his heart.  He just said he was testing the smoke alarms for us and laughed along too.  Then it was back into the kitchen for another try.


He made the best coconut cream pie I've ever had and the house smelt of delicious smores..or something marshmallow-y burnt...but we loved him all the more for the fun and laughs we had at his expense.  So to redeem him...I'm passing his recipe along for Coconut Cream Pie.  

Coconut Cream Pie

Crust :  3/4 cup flour
                1/2 cup chopped almonds
                1/3 cup softened butter

Put butter and flour together in a food processor and quickly pulse.  Add the nuts and form into a ball.  Press into a 9" pie pan and bake at 350 degrees for 15 minutes.  Cool.

Filling :  2/3 cup Sugar
                  4 egg yolks, beaten
                  5 Tbsp. cornstarch
                  2 Tbsp. butter
                  1/2 tsp. salt
                  2 tsp. vanilla
                  1 1/2 cup milk
                  1 1/2 cup coconut milk
                  1 cup shredded coconut

Combine all of the dry ingredients in a medium saucepan.  Beat egg yolks and add milks gradually.  Add mixture to dry ingredients slowly, stirring constantly.  Cook over medium heat while stirring, until mixture boils.  Boil for 2 minutes.

Remove from heat and add butter, vanilla, and coconut.  Let cool. Pour into pie crust and refrigerate.  

Top with whipped cream and garnish with LIGHTLY toasted coconut!

You will love this pie!  It was the best cream pie I've had in forever!!!  Just remember to toast the coconut on low heat in the oven and do not turn your back for a second...or you'll have a firing inferno too!  Enjoy!



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