Can you believe that a “normal” piece of Coconut Cream pie has 423 calories and 23 grams of fat? This one from Cooking Light has 281 calories and 9 grams of fat…and you would never know it! I’ve changed over, friends. This is my new “go-to” recipe! It’s yummy!!!!!!
Coconut Cream Pie
1/4 cup all-purpose flour
1/2 cup sugar
1/8 teaspoon salt
2 large eggs
3/4 cup 2% reduced-fat milk
3/4 cup light coconut milk
1/4 teaspoon coconut extract
1/4 teaspoon vanilla extract
3 large egg whites
2/3 cup sugar
1/4 cup water
1 tablespoon flaked sweetened coconut, toasted
Prepare and bake Pie crust in a 10-inch deep-dish pie plate. Cool completely on a wire rack.
To prepare filling, lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, 1/2 cup sugar, salt, and eggs in a large bowl; stir well with a whisk.
Heat milk and coconut milk over medium-high heat in a small, heavy saucepan to 180° or until tiny bubbles form around edge (do not boil). Gradually add hot milk mixture to sugar mixture, stirring constantly with a whisk. Place mixture in pan; cook over medium heat until thick and bubbly (about 10 minutes), stirring constantly.
Remove from heat. Spoon custard into a bowl; place bowl in a large ice-filled bowl for 10 minutes or until custard comes to room temperature, stirring occasionally. Remove bowl from ice. Stir in extracts; spoon mixture into prepared crust. Cover and chill 8 hours or until firm.
To prepare meringue, place egg whites in a large bowl; beat with a mixer at high speed until soft peaks form. Combine 2/3 cup sugar and water in a saucepan; bring to a boil. Cook, without stirring, until candy thermometer registers 238°. Pour hot sugar syrup in a thin stream over egg whites, beating at high speed until stiff peaks form.
Spread meringue over chilled pie, and sprinkle with coconut. Broil for 1 minute or until meringue is lightly browned; cool 5 minutes on a wire rack. Serve immediately.
My girls made Easter dinner at their house yesterday. Whitney told me about her salad, and after she described it to me, I asked her to please share the recipe! I don’t like jello salads that take 50 steps. It sounds simple and they said it was really good! Take a look – I think you’ll agree!
This is called Orange Fluff Jello Salad; she used Cherry Jello instead.
20 oz can of crushed pineapple
small box of orange Jello
8 oz of cream cheese
8 oz of whipped topping
Add entire can of pineapple (undrained) to a sauce pan and bring to a boil. Add orange jello and stir well. Boil about 2 minutes. Dice cream cheese and add that to jello mixture. Stir until most of cream cheese is melted. Pour into a large flat dish and put in the freezer or refrigerator. Once your mixture starts to congeal remove and stir in the 8 oz package of whipped topping. Put your dish in the refrigerator to set up for at least 3 hours before serving.
What did you serve up for Easter? Did you have guests?
From my parsonage kitchen,