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! http://erikathecookingqueen.blogspot.com/

Angelines Chicken Wild Rice Soup

4 cups water

4 Tbls chicken better than Boullion
1 tsp. garlic powder

3/4 pound baby carrots, sliced

3 stalks finely diced celery

1/2 an onion, finely diced

2 bags uncle bens instant wild rice

1 deli chicken, pull off and cube the meat

2 Tbls. parsley

1/2 c. butter
1/2 c. flour
1-2 cups more water
2 cans coconut milk
1 can cream of mushroom soup

Salt and Pepper to taste

In a saucepan add water, bullion, garlic powder, onion, celery and carrots.  Bring to a boil.  While that is coming to a boil, open rice and microwave for 2 minutes, add rice to vegetables.  Continue to cook until the vegetables are tender.

In saucepan melt butter, add flour til smooth, then add about 1 cup more water, the coconut milk and cream of mushroom soup.  Stir til blended and immediately add to the pot.  Add the chicken and parsley last, season with salt and pepper and cook for at least 5 more minutes til it thickens.   More water may be added to desired consistency.