"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Coconut Cream Pie, by , is from The English Family Recipe Treasury,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 can (8.5oz) Cream of Coconut 2 c Half & Half 1/2 c all purpose flour 2 eggs 1/2 c sugar 1/4 t salt 1 c sweet flaked coconut 1 t vanilla 1 (9 inch) pie shell baked 1 container cool whip
Put Coconut Cream in and half & half in a mixing bowl and add sugar, flour, salt and eggs. Blend well and pour into a medium sauce pan. On low heat bring to a boil while stirring constantly. Remove from heat and add 1/2 c coconut and vanilla flavor. Cool for about 10 minutes and stir in 1 c cool whip. Pour into baked 9 inch pie crust. Chill at least 3 hours or until firm. Top with cool whip and sprinkle with coconut. (You can toast coconut on an ungreased pan at 350º for 5 to 7 minutes stirring occasionally until golden brown)
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