Delicious Coconut Cream Pie Recipe

Coconut cream pie is one of my very favorite summer desserts.  I had never made one before until just recently, and it turned out so yummy that I wanted to share the recipe.  (This is NOT my recipe, I found it on www.myrecipes.com, at this link).

This is my finished pie:

Coconut Cream Pie

Crust:
1/2 (15 ounce) package of refrigerated pie crusts

Filling:
1/2 cup sugar
1/4 cup cornstarch
2 cups half and half (I used 2% milk, and it worked)
4 egg yolks
3 tablespoons of butter
1 cup sweetened flaked coconut
vanilla

Whipped Cream Topping:
2 cups of heavy cream
1/3 cup sugar
Toasted coconut for garnish

Fit 1 piecrust into a 9-inch pie plate according to package directions; fold edges under, and crimp. Prick bottom and sides of piecrust with a fork. Bake according to package directions for a one-crust pie.  (*I used a packaged graham cracker crust pie because I couldn't find quite what I needed.  It turned out fine I thought, so you could really use either*). 

Combine 1/2 cup sugar and cornstarch in a heavy saucepan. Whisk together half-and-half and egg yolks. Gradually whisk egg mixture into sugar mixture; bring to a boil over medium heat, whisking constantly. Boil 1 minute; remove from heat.  (*I didn't have any half-and-half because I forgot to buy any!  I used 2% milk and I thought it worked fine.  Might have been even better with the half-and-half?*). 

Stir in butter, 1 cup coconut, and 1 teaspoon vanilla. Cover with plastic wrap, placing plastic wrap directly on filling in pan; let stand 30 minutes. Spoon custard mixture into prepared crust, cover and chill 30 minutes or until set.

Beat whipping cream at high speed with an electric mixer until foamy; gradually add 1/3 cup sugar and remaining 1 1/2 teaspoons vanilla, beating until soft peaks form. Spread or pipe whipped cream over pie filling. Garnish, if desired. (*This made quite a bit more whipped cream than I needed.  I couldn't find any toasted coconut at the store.  I put a small amount of shredded coconut in a small nonstick skillet and tossed it around on medium heat until it was browned*). 

Chicken Enchilada Chilli

I found this recipe in my Betty Crocker So Simple cookbook.   I made it in my Crock Pot for dinner the other night, and it was super easy and tasty!

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Chicken Enchilada Chilli -
Prep Time: 10 minutes          Start to Finish: 7 hours 10 minutes               6 Servings

• 1 1/4lb boneless skinless chicken thighs
• 1 medium onion, chopped (1/2 cup)
• 1 medium yellow or green bell pepper, chopped (1 cup)
• 2 cans (14.5oz each) stewed tomatoes with garlic and onion, undrained
• 2 cans (15-16oz each) chilli beans in sauce, undrained
• 1 can (10oz) enchilada sauce
• Sour cream
• 2 tablespoons chopped fresh cilantro

1 - Spray 4-5 quart slow cooker with cooking spray.  In cooker, mix all ingredients except sour cream and cilantro.

2 - Cover and cook on LOW heat setting 7-8 hours.

3 - Stir mixture to break up chicken.  Top each serving with cilantro and sour cream.

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I used chicken breasts instead of thighs.  The recipe doesn't require that you cut up the chicken, but I cut mine in cubes before putting it in the crock pot.  If I ever make it again, I will try to shred the chicken; I think it would be better that way.  I also skipped out on the cilantro and topped mine with shredded cheddar cheese and sour cream.  This turned out really yummy, and there was enough flavor in the ingredients that I didn't even need to add a single seasoning to it.  Doesn't get much easier than that!

Slow Cooker Chicken

I wanted to share a really tasty, easy chicken recipe I made for dinner last night.  I found this recipe on All Recipes.  I love crock pot recipes for summer!



Jennie's Heavenly Slow Cooker Chicken:

Ingredients:
2 tbs. butter
1 0.7oz package of dry Italian salad dressing mix
1 10.75oz can of condensed golden mushroom soup
1 8oz. container of chive and onion sour cream
1/2 cup dry white wine
4 boneless skinless chicken breasts

Melt the butter in a pan and add the salad dressing mix, soup, sour cream, and wine.  Allow to cook on low-medium heat until contents are well mixed and the sour cream is melted.  Place the chicken breasts into the crock pot and pour the mixture on top.  Cook on low for about 4 hours, or until chicken is tender. 



I served mine with mashed potatoes and steamed broccoli.  The extra sauce would be wonderful on pasta.