New Old Fashioned Coconut Cream Pie
Recipe By: Donna Jones/Eagle Rock Virginia
3 cups coconut flavored soy milk (silk)
¾ cup of splenda
½ cup all-purpose flour
¼ teaspoon salt
1 cup flaked coconut
1 teaspoon of coconut extract
1 (9inch) pie shell baked
1 cup non-dairy whippie topping
Preheat oven to 350 degrees F ( 175 degrees c).
Spread coconut on a ungreased cookie sheet and
Bake for 5 to 7 minutes or until golden brown.
In a medium saucepan combine the soy milk, egg,sugar,flour and salt
Bring to a boil over low heat, stirring constantly.
Remove from heat and stir in ¾ cup of the coconut and the coconut extract.
Pour into pie shell and chill for 2 to 4 hours or until firm.
Top chilled pie with the whippie topping and the remaining ¼ cup of baked coconut.
Prep time: 20 minutes
Cook time 30 minutes
Ready in 4 hours 50 minutes
If you do not want to use the soy milk you can use half and half.
Use sugar in place of the splenda and Vanilla extract in place of the coconut extract.