Coconut Cream Pie


There’s nothing better than a from-scratch cream pie!  My husband is a big fan of coconut, which motivated me to perfect this recipe.  This coconut cream pie is often on the dessert menu at holiday gatherings and I always look forward to making it.

Coconut Cream Pie
1- 9 inch pie crust, baked in pan and cooled completely 1 cup white sugar 1/2 cup flour 2-1/2 cups milk 2/3 cup heavy cream 6 egg yolks, beaten 2-1/4 cups flaked coconut coconutcreampie3 Preparation:

Combine sugar, flour, milk and cream in a heavy saucepan.  Cook over medium-high heat, stirring constantly, until thick and bubbly.  Continue to boil for one more minute, then remove from heat.

In a medium bowl, beat egg yolks.  Using a 1/4 cup measure, gradually stir small amounts of hot cream mixture into the egg yolks, beating as you pour the cream mixture in.   I slowly pour 1/4 cup at a time while I mix.  Continue this until you have mixed 1/4 of the total amount of cream mixture into the egg yolks.  Pour the yolk mixture back into the remaining hot mixture and return to heat, stirring constantly.  Cook for 2 minutes.  Remove from heat and stir in coconut.  Pour into baked pie shell.

Chill until ready to serve.  Before serving, cover pie with whipped cream and toasted coconut.  Slice and enjoy!

I often serve this coconut cream pie at holiday gatherings with these other favorites:

Chocolate Pecan Tart
Dutch Apple Pie coconutcreampie1 I put together a list of my favorite tools for making pies.  You can find it here .  I hope you love this recipe!

Happy baking!

Lemon Crisp Cookies

I made these cookies for a cookie exchange during the holidays.  I’m a firm believer that lemon is a great taste any time of year!

This is one of those recipes that has only 5 ingredients and you can prep them in about 5 minutes, making them a go-to cookie for me.  They’re also easy for my children to mix up, and who doesn’t love baking with Mom?

Lemon Crisp Cookies
1 lemon cake mix 1 cup crisp rice or puffed rice cereal 1/2 cup butter, melted 1 egg, beaten 2 tsp. grated lemon peel In a large bowl, combine all ingredients until well mixed.  (The dough will be crumbly.)  Shape into 1 inch balls and place 2 inches apart on baking sheets.  Bake at 350 for 10-12 minutes or until set.  Cool for 1 minute before moving cookies to cooling racks.  Cool completely before serving.

Note:  My balls are usually a little bigger than one inch around, and a batch yields 2 dozen cookies for me.

IMG_6441 (Large)

I hope you’ll try them.  Enjoy!

Hopeful Homemaker

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