Coconut Cream Pie
This can be made in one of two ways: 1. You can make a pie. To do this, just roll out the crust and form it to a pie plate and bake as described below. 2. You can make bars. To do this, make the crust recipe as described below. In a 9 X 13" baking pan, spread the pie crust and coat the bottom of the pan. Bake as described below. Then add the coconut filling and chill as you would a pie.
1 - 9" pie crust
1 large box (5.1 oz) vanilla pudding
2 cups cold water
2 cans sweetened condensed milk
3 cups heavy whipping cream
3/4 cup coconut
1/3 cup powdered sugar
Add pudding mix, cold water, and sweetened condensed milk to a mixing bowl. Mix well. Stir in 3/4 cups coconut. Set it in the refrigerator to keep it chilled while you do the next step.
In a separate bowl, mix 2 cups of the cream until soft peaks are forming. Fold it gently into the pudding mixture. Spoon the mixture into the pie crust.
In a mixing bowl, whip the other 1 cup of cream and the 1/3 cup of powdered sugar together until soft peaks form. Spoon it onto the pie and spread it around. Chill the pie. (If you want more whipped topping on top, just double the cream and sugar and spread it on for a thicker layer.)
**Put about 1/3 cup coconut in a baking dish. Bake in a 350 degree oven for 10-15 minutes or until the coconut is golden brown. Sprinkle it on top of the whipped cream layer.
Chill the whole pie for a couple of hours before serving.
1/4 tsp salt
1/4 tsp xanthan gum
1/2 cup shortening
1/4 cup sour cream
2 Tablespoons cold water
1/2 tsp vanilla
1 egg
Combine flour, salt, xanthan gum thoroughly. Cut in sour cream, and shortening. egg, and water. Combine thoroughly. Roll dough out between two sheets of wax paper. Take off one side of wax paper. Place the pie pan upside down in the center of the pie crust. Turn the whole thing over so the pie crust is now on top. Peel off the wax paper so that the pie crust is now in the pie pan. Fold the edges of the pie crust underneath and finish the edges of the pie crust into desired shapes.
Bake at 400 for 15-20 minutes.
Pie Crust
1 3/4 cups GF flour1/4 tsp salt
1/4 tsp xanthan gum
1/2 cup shortening
1/4 cup sour cream
2 Tablespoons cold water
1/2 tsp vanilla
1 egg
Combine flour, salt, xanthan gum thoroughly. Cut in sour cream, and shortening. egg, and water. Combine thoroughly. Roll dough out between two sheets of wax paper. Take off one side of wax paper. Place the pie pan upside down in the center of the pie crust. Turn the whole thing over so the pie crust is now on top. Peel off the wax paper so that the pie crust is now in the pie pan. Fold the edges of the pie crust underneath and finish the edges of the pie crust into desired shapes.
Bake at 400 for 15-20 minutes.
