Wednesday, November 23, 2011
Coconut and Pumpkin Chai Cream Pies
As I have to transport these babies to mutiple households tomorrow, they are still naked on top, but you can top them with whipped cream just before serving.
Coconut Pie Indredients:
1 baked pie crust
3/4 cup sugar
1.5 cups coconut milk
1.5 cups half and half
1/2 cup flour
1 cup toasted or raw coconut
1 tsp vanilla
In a medium saucepan, combine milk, eggs, coconut milk, sugar and flour. Whisk continuously over medium heat until thickened (about 10-20 minutes)
About the time you are ready to give up, sure that it isn't EVER going to thicken, it does. So hang in there.
Remove from heat and stir in coconut and vanilla. Pour into pie crust and chill until set, about 3 hours.
Top with whipped cream just before serving.
**If you are making the pumpkin pie**
You will substitute 1 cup of pumpkin puree for the dried coconut, and add it to the milk base with 1 tsp each garam masala and cinnamon, and cook until thickened. Stir in vanilla after you remove from heat. Continue with directions as stated.