Posted on 03/04/2010 12:53:39 PM PST by Patriot1259
Ingredients:
4 eggs (separated)
3/4 cup sugar
2 1/2 tbsp. corn starch
1/4 tsp. salt
2 1/2 cups milk
1 1/4 cup coconut
3/4 cup sugar
1/2 tsp. vanilla
1 baked 9" pie shell
(Excerpt) Read more at thecypresstimes.com ...
Yum!
Maryann.....................
I make a no cook coconut cream pie using vanilla yogurt instead of milk (one pint of the yogurt to two packets of pudding), instant coconut cream pudding, shredded coconut (frozen kind thawed is freshest tasting short of core a coconut). I put a cool-whip with five tablespoon of smooth peanut butter topping folded in thoroughly, on the pie before cutting. The second day from the fridge is the tastiest because the tang of the yogurt is gone by then.
mmmm
I HATE COCONUT! But drop a cup of chopped pecans into the mix instead of coconut and you have PECAN CREAM PIE and it is WONDERFUL!
I don’t cook and I mostly eat out. But I appreciate your threads because they break up all the miserable bs we have to deal with every day.
I LOVE COCOANUT.
For later.
mark
I love coconut, but had a diverticulitis attack this year and am terrified of eating it. Coconut Custard pie has always been one of my favorites. *sigh*
I come from Italian American stock and this is big on the dessert menu, as in pie with expresso and nuts at the end of a multi-course dinner. I have been wondering if other Italian- Americans eat it with the frequency it is served in all the branches of my family.
Put the title in google and see what happens.
Double yum if you make the crust out of coconut!!!
Darn, that pie is better than my pie!
Mmmmmm, my favorite cream pie...may have to try this one out!
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