Sunday, May 2, 2010
Winslow's and Coconut Cream Pie
Anyway, in honor of attentive service if not inadequate supply of first-choice menu items, today I am posting a recipe for coconut cream pie from allrecipes.com. My adaptation is to use real whipped cream for the topping, rather than the frozen, whipped stuff. (Original Recipe Yield 1 - 9 inch pie)
COCONUT CREAM PIE
3 cups half-and-half
3/4 cup white sugar
1/2 cup all-purpose flour
1/4 teaspoon salt
1 cup flaked coconut, toasted
1 teaspoon vanilla extract
1 (9 inch) pie shell, baked
1 cup frozen whipped topping, thawed (*Make it better: use real heavy cream, whipped and sweetened)
1.In a medium saucepan, combine half-and-half, eggs, sugar, flour and salt. Bring to a boil over low heat, stirring constantly. Remove from heat, and stir in 3/4 cup of the coconut and the vanilla extract. Pour into pie shell and chill 2 to 4 hours, or until firm.
2.Top with whipped topping (preference: real whipped cream), and with remaining 1/4 cup of coconut.
3.Note: To toast coconut, spread it in an ungreased pan and bake in a 350 degree F (175 degrees C) oven for 5 to 7 minutes, or until golden brown, stirring occasionally.
Photo credit: http://allrecipes.com/Recipe/Old-Fashioned-Coconut-Cream-Pie/Detail.aspx