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Welcome to Simple Fare, Fairly Simple. This is a place for me to post recipes of all kinds...along with other miscellaneous fodder from my so-called life here in the south. Who knows what you will find here. Could be anything from my husband...known as IT Guy...to my kids and beautiful grandbabies that are growing up way too fast right before my eyes. But...mostly this will be a place for food. I hope you'll see something you like and if you decide to try something from the list...leave me a comment and let me know!



Tuesday, August 5, 2014

Coconut Cream Pie Jars

As you may or may not know, coconut cream pie is IT Guy's favorite dessert. I make him one for his birthday every year and he almost always get a couple during the holidays. So I knew when I made this yummy dessert, he'd be thrilled. Even though it's a little different than the one I normally make, this was every bit as good. It has a more coconutty flavor but he was totally okay with that. If you don't want to put this into jars, you can just use a 9-inch pie pan instead. Still good!

Coconut Cream Pie Jars



1 1/2 cups half-and-half
1 13-ounce can coconut milk
2 eggs ~ beaten
3/4 cups granulated sugar
1⁄3 cup + 1 tablespoon cornstarch
1/4 teaspoon salt
3/4 cups flaked coconut
1/4 teaspoon coconut extract
½ teaspoon vanilla extract
1 sleeve graham crackers ~ crushed (about 1 1/2 cups crumbs
1 stick butter ~ melted
3 tablespoons sugar

In a small bowl, combine the graham cracker crumbs, melted butter and sugar. Stir to combine.

Reserving 2 tablespoons, divide remaining mixture between 6 8-ounce canning jars, tamping down lightly.

In a large sauce pan, whisk together the sugar, cornstarch and salt.

Pour in the half & half and the coconut milk. Stir to combine.

Bring to a boil over medium heat, stirring constantly until thickened...about 10 - 15 minutes.

Add a little of the milk mixture to the beaten eggs to temper, then pour mixture back into the milk mixture in the pan. Cook and stir until thick. Remove from heat.

Stir in coconut and extracts. 

Gently pour coconut mixture into jars. Allow to cool, then cover (I used the jar lids) and place in the fridge for several hours or overnight.

Top with whipped cream or Cool Whip and sprinkle with reserved graham cracker crumbs and some coconut. 

Note: If you don't want to use jars, just use a 8-inch pie pan instead.


Here we go! 
Here we go!

Crush the crackers then stir in the melted butter and the sugar. 
Crush the crackers then stir in 
the melted butter and the sugar.

Divide the mixture between your jars. 
Divide the mixture between your jars.

In a saucepan, combine the half & half, the coconut milk, the sugar, cornstarch and salt. Cook and stir over medium heat until thick, about 10 - 15 minutes. 
In a saucepan, combine the half & half, 
the coconut milk, the sugar, cornstarch 
and salt. Cook and stir over medium 
heat until thick, about 10 - 15 minutes.

Add a little of the milk mixture to the beaten eggs to temper. 
Add a little of the milk mixture 
to the beaten eggs to temper.

Then pour mixture back into the milk mixture in the pan. Cook and stir until thick. Remove from heat. 
Then pour mixture back into the 
milk mixture in the pan. Cook and 
stir until thick. Remove from heat.

Add the extracts. 
Add the extracts.

And stir in the coconut. 
And stir in the coconut.

Divide mixture between the jars. Cover and chill. 
Divide mixture between the jars. 
Cover and chill.

Top with whipped cream before serving! 
Top with whipped cream before serving!

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