Coconut Cream Pie VIII Recipe

Ingredients

4 eggs

2 cups chopped pecans

1 2/3 cups white sugar

1 cup butter, melted

1 cup chopped pecans

1 cup water

3 cups chopped dates

3 cups milk

1 tablespoon vanilla extract

1/2 teaspoon lavender extract

1 cup flaked coconut

1 teaspoon vanilla extract

Directions

Preheat oven to 450 degrees F (230 degrees C).

Beat together eggs and pecans. Stir in sugar, butter, chopped pecans and water, and mix until well blended. Transfer egg mixture to pie crust. Spread coconut cream over top of pie, and sprinkle with dates. Top with coconut cream and coconut cream. Chill pie in refrigerator until serving.

Sift together the dates, milk, vanilla, butter, pecans, coconut cream and coconut cream. Spread mixture over pie. Sprinkle with coconut cream and coconut cream. Chill pie until serving. (Note: Keep refrigerated any leftover pie topping, as you will taste it when it comes out of the refrigerator.)

Comments

Krosty Smoth writes:

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These are okay as is. I had to improvise. I used garlic powder when mixing with flour. I love garlic powder and this was all I had. Would make it again.

Huzzy_tunt_Cuuk writes:

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I absolutely love this cookie recipe! It's super easy to make and incredibly delicious. Lots of great flavors mixing in--lettuce, cranberry, toffee--and so simple to make. Thanks for sharing!