Monday, June 03, 2013

Coconut Cream Pie


Main Street, Bisbee, Arizona
A perfect place for tea and pie!
Here's one of my favorite "easy" dessert recipes that.  It says to pour it into a pie crust or graham cracker crust, but if you don't have time --- it makes a great custard pudding as well.  Simple and delicious!

Coconut Cream Pie

3 1/2 cup vanilla flavored rice milk*
1/2 cup honey (or alternative liquid sweetener)
6 Tbsp. cornstarch
2 cups coconut, unsweetened, shredded**
2 Tbsp. coconut extract

Save 1/2 cup of the rice milk to use with the cornstarch for thickening.  Bring the remaining ingredients to a slow boil and then add the cornstarch/milk mixture.  Stir constantly until a rolling boil
is achieved.  Remove from heat.  Pour into a baked graham cracker crust or pie shell.  Cool completely, then serve and enjoy.

* soymilk will work fine; if using unflavored, add a 1/2 tsp. of vanilla flavoring

**sweetened coconut will work as well

***for gluten-free option, use gluten free pie crust

6 comments:

  1. Oh, this sounds so good! Thank you for the recipe. I am most certainly going to try it!

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  2. Yum! I was hooked just when I saw the name of this post, and the recipe sounds so easy as well!

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  3. Hello La Tea Dah....Were you in Bisbee at Christmas time?

    Just the sound of coconut creme pie made me wish I had some. Yum!Susan

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  4. Coconut Cream Pie is my FAVORITE pie. I almost drooled when I saw your post! ;-)

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  5. I'm thinking anyplace is a good place for tea and pie! :)

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  6. For the unsweetened coconut - do you mean shredded coconut or coconut milk or ???

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