When Marye asked me to give her a day off and guest post for her, I was more than delighted to help out!
If you’re not already one of my regular readers at Flamingo Musings, I like to introduce myself proudly as “a middle-aged South Florida woman who’s never had any work done.” Almost a year ago, I quit my government job of over a dozen years to make jam. So, yeah, you could say that I’m just a little bit, um, quirky. My family thinks I’m nuts, but that’s another story. Let’s stick with “quirky.” Actually, that’s probably why Marye and I get along so well.
I’ve been playing with some of my Freakin’ Flamingo jams lately, and this gives me a chance to share one of my creations with you! Piña Colada Jam just has “Summer” written all over it, but you can do more than just slap it on your toast.
Here’s a sweet/savory supper idea that’ll take you 30 minutes or less to put on the table. This recipe is for 2 servings, but you can easily multiply it for a crowd: Continue reading
Filed under Main Dish, Meat
Let me tell you a little story about this here pie. It was raffled off for over $65.00. Yep. Seriously. Is it that good?
Even people that totally do not like coconut adore this pie. It is the ultimate coconut pie. A layer of the pecan praline, a layer of the rich but not too sweet coconut cream, a layer of whipped cream… yumminess.
I swear to you that this pie is so good…. well, you know how there is supposed to be a feast in Heaven? Well, I am pretty sure this is gonna be on the table.
*Someone said that this was too much for their 9 inch pie pan, so I suggest that you use a 10″ if you have one. It fits in my 9 inch pan just fine. Sorry if you have had a problem.
Rich and buttery pecan praline covered with a creamy layer of coconut cream and then chilled. Cover with whipped cream just before serving.
- Baked 9 inch or 10 inch pie shell (some people have had problems with the 9 inch.)
- 1/2 c dark brown sugar
- 1/2 c (1 stick) unsalted butter
- 1 1/2 c chopped, toasted pecans
Coconut Cream Layer
- 1c sugar
- 3 tbs flour
- 2 egg yolks
- 2 14 oz cans evaporated milk
- Pinch salt
- 1 c coconut
- 2 tsp mexican vanilla (if it is available to you or regular vanilla if not)
- 2 Tbs butter
- 1 pint heavy cream
- 3 - 4 tablespoons of sugar or to taste
- Melt the brown sugar and butter together, stirring constantly until the sugar loses it's graininess.
- Quickly pour the mixture into the bottom of the prepared crust, spreading to cover.
- Sprinkle with 1 1/2 c chopped, toasted pecans.
- Set aside.
- Whisk the sugar, flour, egg yolks, salt, and milk.
- Add the coconut.
- Microwave for 9 minutes or so, stirring about every minute, until mixture coats a spoon. You can also use a double boiler but guard against scorching.
- Let cool for about 5 minutes and then add the vanilla and butter.
- Pour the mixture over cooled praline layer and chill with a layer of greased plastic wrap over the surface. This works best if you spoon the filling around the edges of the pie first, and then fill in the middle.
- Just before serving whip a pint of cream with sugar to your taste and place a thick layer over top of the pie. Sprinkle with toasted coconut.
I like to plate this on a dessert plate drizzled with some of the praline syrup. and then dusted with confectioner's sugar. It just seems to jazz it up a little and make things looks special.
Â© 2012 Marye Audet Please do not copy images or recipe except for personal use
Images: © 2011 Marye Audet