Monday, March 21, 2016

Coconut Cream and Chocolate Cream Pie


Can not decide what flavor cream pie you want to make ...... I have an idea, make both!  Here is my version of a Half and Half Coconut Cream Pie and Chocolate Cream Pie.



Not everyone in my family likes coconut so this half and half pie will be perfect.  I used the same pudding recipe for the pie filling, I just divided the basic pudding in half then added coconut to half and chocolate chips to the other half.


To accomplish the half and half pie I used an 8 inch cake cardboard circle.  I cut my circle in half to form a moon shape.  Placed the half circle in a bag and then used it to divide my crust in half as I poured my pie filling in each side.  Gently lift the circle out and the fillings just meet in the middle.


For my chocolate pie I used mini semi sweet chocolate chips.  My pie is a bit on the strong dark chocolaty side.


My pies are not set up all the way in these pictures.  I wanted to get the pictures taken tonight before it was too dark outside so that I could get this post up for an Easter dessert idea.  I have it back in the refrigerator now letting it set up better so that we can enjoy our pie here in a bit.  I would say to refrigerate your pie for at least 4 hours so that it will be chilled and set.


Half and Half Coconut Cream and Chocolate Cream Pie

Basic pie pudding
1 1/2 cups milk
1/2 cups whipping cream
2/3 cup sugar
1/4 cup cornstarch
1/4 teaspoon salt
2 eggs (whole)
1 egg yolk

In a medium sauce pan add all ingredients and cook over medium heat until it thickens and begins to boil.  Take off heat and divide pudding between 2 bowls.

Coconut Cream Pie
3/4 cup coconut
1 tablespoon butter
1 teaspoon vanilla

In half of the pudding mixture add the coconut, butter and vanilla.  Stir until butter is melted.

Chocolate Cream Pie
3/4 cup mini chocolate chips
1 tablespoon butter
1 teaspoon vanilla

In half of the pudding mixture add the chocolate chips, butter and vanilla.  Stir until butter and chocolate are melted.

Pie Crust
You will need one baked pie crust.  I use the ready made rolled up pie crust but feel free to use any pie crust recipe you like.

Assembly:  After both puddings are ready.  Place divider in pie plate over the crust and pour each pudding on their half of the pie.

Meringue 
4 egg whites
1/4 cup sugar

Mix egg whites until fluffy.  Add sugar and continue to whip until stiff peaks form.
Pour meringue over the top of the pie filling spreading out to the edges.  Bake in a 350 degree oven for 8 to 10 minutes or until the top starts to brown.  Let pie cool and then refrigerate for at least 4 hours before serving.





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