Pineapple Pie

Pineapple pie

This pie is so easy to make and it tastes amazing.  With the coconut added it tastes like a piña colada pie.  

Makes 1 pie 

1 sleeve graham crackers

1 stick butter

Toasted coconut - 1 bag coconut toasted in oven

1 can crushed pineapple, drained

2 vanilla pudding boxes (4 serving boxes)

1 cup sour cream

1 container Cool Whip or can of whipped cream

Spread coconut out on baking sheet and broil, stirring often, until toasted.  Watch closely as it burns quickly. 

Crush graham crackers and mix with butter and 1/2 cup toasted coconut. 

Press into pie pan. 

Mix pineapple, sour cream, and powdered pudding mix together. 

**Do not make the pudding.  You add it dry.**

Pour into crust and chill at least 1 hour. 

Top with Cool Whip or whipped cream and sprinkle with toasted coconut. 

Thai Mango Sticky Rice

While eating at my favorite Thai restaurant my husband ordered some Mango Sticky Rice.  I am not a mango fan.  Personally, I think mango is pretty gross.  However, I have found myself wantin nothing but bowls of this stuff.  So, I want to share the recipe. 

Thai Mango Sticky Rice

1 1/2 cups short grain rice (sushi rice works)

2 cups coconut milk or water

1 1/2 cups coconut milk

3/4 cup sugar

1/2 tsp salt

1-2 tsp tapioca starch (aka tapioca flour)

1 cup coconut milk

2 Tbsp sugar

1 tsp tapioca starch

2-3 mangos; pealed and sliced. 

Rinse and drain uncooked short grain rice until liquid is clear.  Drain well. 

Combine 2c coconut milk or water and rice.  Bring to boil.  Cover and simmer 15 min.  Remove from heat and let sit 5 min. 

While rice is cooking, combine 1 1/2 c coconut milk, sugar, salt, and tapioca starch.  Stir constantly.  Bring to boil over Med heat.  Boil 1 min.  Remove from heat.  Combine with cooked rice. 

Set aside until cooled.  About 30 min to 1  hour.  

Combine 1c coconut milk, sugar, salt, and tapioca flour. Bring to boil over Med heat.  Boil I min.  Combine with rice.  

Serve with mango slices on top. 

Serves 8

Impossible Coconut Pie - Dutch Oven Style

So, I've been seeing this recipe floating all over Facebook and Pinterest.  My first time seeing it was when my husband showed it to me.  He's a huge coconut fan, and wanted to try this out. 

We decided to do it a little different, and pulled out the old cast iron Dutch Oven.  We cleaned it up a little bit, buttered it up, and poured the batter in.  50 minutes later we had yummy coconut pie heaven!  It's a sweet coconut pie, with its own crust created as it cooks. 

We did end up doubling the original recipe so the kids could have a little taste.  Haha!  The recipe below us the single version, instead of my usual double sized version.  

Try this recipe!  It's a keeper!

Impossible Coconut Pie - Dutch Oven Style

Ingredients

4 tablespoons (½ stick) unsalted butter, melted

¾ cups sugar

2 eggs

¼ cup self-rising flour

1¼ cups sweetened shredded coconut

1 cup milk

1 teaspoon vanilla extract

Directions

Place a rack in the lower third of the oven and preheat the oven to 350 F. Butter a 9-inch pie plate and set aside. In a large bowl, combine melted butter and sugar and whisk until incorporated. Add eggs and continue to whisk until smooth. Next add in the flour, coconut, milk and vanilla extract and stir to combine. Scrap the batter into the pie plate and bake in the lower third of the oven for 45-55 minutes, until the pie is fairly dark golden (will be darker at the edges) and firm to the touch. Transfer the pie to a wire rack and cool completely before serving. Store the pie covered in the refrigerator.