Friday, March 19, 2010

St. Paddy's day Coconut Pie

Start by making a Tollhouse style coconut cookie. Bake the cookie with the appropriate amount of coconut flakes mixed in without any chocolate chips. Spread it in a buttered pie dish. Bake in a 325 degree oven, keeping an eye on it, watch for doneness, about 20 minutes. When you insert a toothpick and it comes out clean its done.

Then make a batch of the coconut cream pudding in "The America's Test Kitchen Family Cookbook" on page 692. Put the pudding in the refrigerator to cool. Use only coconut milk rather than using regular dairy milk. It has much better flavor. Also, use coconut flavoring rather than vanilla extract, this is a coconut pie not a vanilla pudding. Allow pudding and cookie to chill overnight.

On the day you plan to serve, whip some fresh heavy whipping cream. Use 1/4 cup sugar, dash of salt and another 1/4 tsp of coconut flavoring.

Fold 1 cup of the cream into the coconut pudding. Spread this mixture on the coconut cookie. Then finish with plain whipped cream and sprinkle green decorator sugar on top.

St. Paddy's day coconut cream pie, ain't them Irish eyes smilin' now?

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