Crazed Mind's Coconut Cream Pie

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.  
Worked great.


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.



3 comments:

  1. Wow, Lynette the pie looks great and I will surely look for that coconut creamer for my coffee too....awesome recipe!

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  2. Really! Coffee creamer? I've never made coconut cream pie, yours looks and sounds wonderful. Thanks for dropping by my blog and commenting too. :)
    ~Wendy

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  3. I have to admit that this is the only cream pie that I enjoy!

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