Coconut Cream Pie:
2 1/2 cups sugar
1/2 cup flour
1/4 cup melted butter
1/4 cup melted coconut cream concentrate
1 1/2 cups milk
2 tsp vanilla
2 cups flaked coconut
2 unbaked 9 inch deep dish pie shells
Beat eggs with mixer until lemon colored. Stir in sugar and flour. Blend in butter, coconut cream concentrate, milk and vanilla. Add coconut last. Pour into pie shells. Bake at 325* for 55 minutes or done. Yield: 2 pies.
Pierce said, "I could eat this pie EVERY DAY". Cort said, "YUMMY!" and Reid said, "I want more pie!" I made these pies around lunch time. We ate an entire pie before the day was over. It was that good. Next year, for Thanksgiving? I'm making this!
Want to enter to win your own jar of coconut cream concentrate? Just click on the Read More beside my signature to enter. Good luck!
a Rafflecopter giveaway