Thursday, August 18, 2016

Sunday, August 14, 2016

Delish!

I had this today and thought I would share the recipe: Caribbean Coconut Pie 1 unbaked deep-dish 9-inch pie crust 1 can (14 ounces) sweetened condensed milk 3/4 cup flaked coconut 2 eggs 1/2 cup hot water 2 teaspoons grated lime peel Juice of 1 lime 1/4 teaspoon salt 1/8 teaspoon ground red pepper Preheat oven to 400 degrees. Prick holes in bottom of crust with fork. Bake 10 minutes or until lightly browned. Cool 15 minutes on wire rack. Reduce oven to 350. Combine sweetened condensed milk, coconut, eggs, water, lime peel, lime juice, salt, and red pepper in large bowl. Whisk until well blended. Pour into crust. Bake 30 minutes or until knife inserted into center comes out clean. Cool on wire rack. Serve with whipped cream.

Delish!

I had this today and thought I would share the recipe: Caribbean Coconut Pie 1 unbaked deep-dish 9-inch pie crust 1 can (14 ounces) sweetened condensed milk 3/4 cup flaked coconut 2 eggs 1/2 cup hot water 2 teaspoons grated lime peel Juice of 1 lime 1/4 teaspoon salt 1/8 teaspoon ground red pepper Preheat oven to 400 degrees. Prick holes in bottom of crust with fork. Bake 10 minutes or until lightly browned. Cool 15 minutes on wire rack. Reduce oven to 350. Combine sweetened condensed milk, coconut, eggs, water, lime peel, lime juice, salt, and red pepper in large bowl. Whisk until well blended. Pour into crust. Bake 30 minutes or until knife inserted into center comes out clean. Cool on wire rack. Serve with whipped cream.

Monday, August 1, 2016