Pies and Other Thoughts

I am having beach withdrawal. The weather is beautiful here
so I feel bad about wishing I could go watch the sunset and listen
to the waves. That is the only reason I posted that picture, just
because it is where I would like to go just for a bit.

I made my second pie.

Here it is and it looks pretty, but I made it Thursday and
there is still half a pie left. So what that tells me is I won't be
making it again. The coconut rose to the top, and while it is chewy
and I love coconut I feel like I was eating a mat of something.
I kind of had to drag it off with my teeth and then you have chocolate
and coconut all over your lips, not a pretty sight.
It was only the second pie but I was disappointed.

I will give you the recipe but I like plain ole pecan pie and I
didn't like the chocolate with it. I also like coconut pie but again
not with chocolate.

Coconut-Pecan Chocolate Pie
Crust
1 Pillsbury boxed Pie crust ( Remember what cook book I am taking it from
I am just following directions.)
1 cup coconut
1/2 cup chopped pecans or walnuts

Filling
1 cup sugar
1/3 cup butter or margarine
4 oz sweet baking chocolate, chopped
3 Tablespoons flour
1/2 cup evaporated milk or half-half
1 teaspoon vanilla
4 eggs
topping if desired

1 Heat over to 350 degrees Place pie crust in 9 in glass pie plate
as directed on box for One Crust filled pie. Sprinkle coconut and pecans in bottom
of crust-lined pie plate.

2 In 2 qt saucepan, heat sugar, butter, and chocolate over low heat, stirring constantly, until
smooth. Pour chocolate mixture into medium bowl; cool 5 minutes.
Beat in flour with wire-whisk until well combined. Beat in evaporated milk, vanilla
and eggs with a wire whisk until well blended.

3. Slowly pour chocolate mixture over coconut and pecans in pie plate. Cover crust with edge
2 to 3 inch wide strips of foil to prevent excessive browning; remove foil during last 15 minutes of bake time.

4. Bake 40 to 50 minutes or until center is set. Cool on cooling rack at least 1 hour and
30 minutes before serving.

It has taken me this long to want to share the recipe. Next week is a
Easy Apple Pie Fold-over. That is one of the reasons I wanted to do every pie
in this cook book is I have never made a fold-over kind of pie before and I knew
this way I would try it.
Have a lovely Sunday,
~Kim~