I came across this recipe for “Coconut Cream Pie and Chocolate Bars” today on Comfortable food’s blog site while I was searching for a recipe similar to my Mom’s Coconut Meringue Pie.
My Mom made some of the best pies with the prettiest meringue you’ve ever seen. Her meringue was perfection, perfectly fluffy, toasted just right with a sweet drip from each peak. Her Lemon and Coconut Pies were the best. She didn’t keep a recipe book just hand written recipe notes.
She would make several different kinds of pies for the Holiday’s sometimes I remember seeing ten or more pies she baked at Thanksgiving, but the most requested from family and friends was her Coconut Pie. There were many times I seen her bake five or more pies and load them in her car to deliver around town to her friends. I’ve never went digging through her recipes, well not yet at least. It’s been almost six years now and I think this year I’m going to dig those recipes out. If I’m going to bake a Coconut Meringue Pie I want it to be her recipe.
Anyway, until I get to my Mom’s recipe for her Coconut Meringue pie I did find several fabulous coconut dessert recipes today. Here is just one of many I found.
Coconut Cream Pie and Chocolate Bars
- for the crust:
- all purpose flour – 1 1/2 cups
- coconut – 1 cup, shredded
- powdered sugar – 1/2 cup
- salt – 1/4 tsp
- butter – 3/4 cup (170 g) cold, cut into small pieces
- for the chocolate ganache:
- dark chocolate – 10 oz (250 g), coarsely chopped
- heavy cream – 1/3 cup
- for the coconut cream filling:
- whole milk – 3 cups
- coconut milk – 2 cups
- eggs – 4 large
- egg yolks – 2
- sugar – 1 cup +2 tbsp
- cornstarch – 3/4 cup
- salt – 1/2 tsp
- vanilla – 1 tsp
- coconut – 1 1/2 cup, shredded
- for the whipped cream topping:
- coconut – 1/2 cup, shredded and toasted
- heavy whipping cream – 1 1/2 cups
- powdered sugar – 1/4 cup
FOR DIRECTIONS VISIT> Comfortable food
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