You may be asking yourself what in the world all this mess is in the above picture, well…..this would be a pie baking competition that we had with my in-laws last Thanksgiving. The competition was between me & my DH, his triplet brother & sister & his mom & dad. It was really fun and there were plenty of pies to be had! I may be a little biased but I think ours was the best. Ours was creative, had southern charm, and was a classic with a twist.
This is no ordinary coconut cream pie recipe. This is a fab praline coconut cream pie recipe that you have got to try next time you want to wow some guests! So, here’s the recipe….
Praline Coconut Cream Pie:
1/2 c dark brown sugar
1/2 c (1 stick) unsalted butter
Melt together, stirring constantly, until sugar loses its graininess. Quickly pour into the bottom of the prepared crust, spreading to cover. Sprinkle with 1 1/2 c chopped pecans. Set aside.
3 tbs flour
2 egg yolks
2 14 oz cans evaporated milk
Whisk together until well mixed and add:
1 c coconut
Microwave for 9 minutes or so, stirring about every minute, until mixture coats a spoon.
Let cool for a bit and stir in 2 tsp mexican vanilla (if it is available to you or regular vanilla if not–we used reg vanilla) and 2 T butter. Pour over cooled praline layer and chill with a layer of greased plastic wrap over the surface.
Just before serving whip a pint of cream with sugar to your taste and place a thick layer over top of the pie. Sprinkle with toasted coconut. Serves 8
The recipe suggests that you can plate this w drizzled praline syrup & confectioner’s sugar for some extra pizazz. Here’s what ours looked like when we were done, so rich and creamy….a delight for the sugar loving taste buds!