I was so happy to make a Coconut Cream Pie this last weekend.
And found it was pretty easy.
But there was a few tricks along the way.
First I needed a pre baked pie shell.
And I did not have any baking beads to keep the shell from getting so puffy.
But I did have some dry beans.
So that is just what I used.
Next I mixed up the first part.
3/4 cup sugar, 1/3 cup flour, 1/4 teaspoon salt.
Stir together well.
Then I added 2 cups of Coconut Creme coffee creamer instead of milk.
This really helped the flavor!
I bet I could do this with other flavors and make some amazing pies.
Stir over medium heat until it thickens and comes to a boil.
Add 2 beaten eggs, 2 tablespoons of butter and 1 teaspoon of vanilla.
Mix well and cook another 2 minutes.
Remove from heat, then mix in 1 cup of flaked coconut. Stir well.
Then pour into your baked pie shell.
I then baked it at 375 degrees until firm and lightly browned crust.