Irony

“Siddur”… To Put in Order

The Weakest Link

Pansy Faces

Quick Coconut Cream Pie

I love coconut cream pie, and since my hubby and I hosted guests from out-of-town yesterday, I wanted to make it for them. Now mind you, I am on a new year cleanse diet and enjoying it very much — already starting to feel better just after a few days. It is very limited, and coconut cream pie is not on my diet. Therefore, I have only had one bite of this pie, because I couldn’t stand not to taste it… but everyone who ate it today raved.

I posted a photo of it on FaceBook and received some requests for the recipe, so I am posting it now on my blog.

What is different about this pie is most coconut cream pies or cream and custard pies in general are made and thickened in a sauce pan and then added to an already-baked crust with a meringue or whipping cream topping added just before serving.

I didn’t want to take the time to do this, so I read a few recipes and took the basic idea from other custard-type pies baked in the oven like buttermilk, chess, or pumpkin pies and came up with this one for coconut-cream filling.

It is all cooked and thickened in the oven by adding eggs, corn starch, and sweetened coconut flakes. It is very hassle-free and quick, even quicker than making Jell-O vanilla pudding for the custard, which is considered a huge corner-cutter in making a cream pie (also not nearly as good!).

Here’s the recipe:

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