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Saturday, February 19, 2011

Erika's Black Bottom Coconut Cream Pie

1 Pillsbury Pastry, cooked
2/3 Cup Semi Sweet chocolate
1 Cup Heavy whipping cream, divided
1 Cup sugar
1/2 Cup flour
1/4 tsp. salt
2 Cups Coconut Milk (I used 1- 14 oz can and added regular milk to equal 2 cups)
1 Cup milk
3 large egg yolks
1 -7 oz. package sweetened flaked coconut, divided
2 Tbls. margarine
2 tsp. coconut extract

Line pie pan with pastry and prick with fork generously. Bake according to package directions til browned. Let cool.

Meanwhile combine the chocolate chips and 1/3 cup heavy cream in a saucepan. Melt over low heat stirring constantly. Remove from heat and pour into cooled pie shell.

In a medium saucepan stir together sugar, flour, salt and 1/4 cup milk, stir til smooth. Gradually add remaining 3/4 cup milk, then stir in the 2 cups of coconut milk. Bring the mixture to a boil over medium-high heat, stirring constantly, than reduce heat to low and cook til it resembles pudding, total time on heat is about 7 minutes. Remove from heat.

Gently whip the egg yolks in a small bowl. Gradually add a few tablespoons of hot milk mixture into egg yolks, whisking vigorously, continuing to add a few Tbls. at a time til eggs come to room temperature. Pour this egg/milk mixture into the hot mixture, stirring quickly to blend. Place back over medium heat and cooking for 3 more minutes or til thickened.

Remove from heat and add 1 1/2 cups more coconut, margarine, almond and coconut extracts. Let cool about 10 minutes than pour over the chocolate pie crust. Place plastic wrap over pie and chill over night or for several hours to set up. When set, whip remaining cream and pipe or spread on top of pie, and sprinkle top with toasted coconut. (To toast: place coconut on a single layer sheet and bake at 350* for 8 minutes)
**This pie must be chilled over night or for several hours**
This recipe is off my friends cooking blog, she's an amazing cook and I love to try her recipes, I absolutly adored this one and will be making it again and again. Visit her site for some yummy stuff!

Friday, February 18, 2011

Chicken Wild Rice Soup

4 cups water
8 oz. fresh diced mushrooms (optional)
3-4 chicken breasts cubed
1 pound cut carrots
3 stalks finely diced celery
1  finely chopped onion
1 tbls. parsly flakes
6 chicken bullion cubes
1/2 tsp. garlic powder
2 bags uncle bens instant wild rice

1/2 c. butter
1/3 c. flour
1-2 cups more water depending on desired consistency
1 can coconut milk
1 can cream of mushroom soup

Combine first 9 ingredients, bring to boil, reduce heat to medium low, cover and cook for 1/2 hour. Cook the 90 second rice in microwave and add  to soup. In saucepan melt butter, add flour til smooth, than add about 1 cup water.  Stir tip thickend, add rough to soup and stir tip blended.  Add coconut milk and cream of mushroom soup. Cook an additional 5-10 minutes. More water may be added for your desired liking.