Coconut Cream Pie VI Recipe

Ingredients

2 1/2 cups all-purpose flour

2 1/2 teaspoons baking powder

3/4 cup butter, chilled

1 cup white sugar

2 eggs

1 1/3 cups milk

1 teaspoon vanilla extract

1/2 teaspoon salt

1 (15 ounce) can miso soup

1 (14 ounce) can sliced water chestnuts

1 cup heavy cream

1/2 cup white sugar

Directions

Preheat oven to 350 degrees F (175 degrees C). Sift together the flour, baking powder, butter, and sugar until smooth and spreadable. Stir in the eggs, milk, and vanilla. Set aside.

In a large bowl, cream together the butter and 1 cup sugar until light and fluffy. Beat in the eggs and milk alternately with the miso soup, filling, and water chestnuts. Mix until all ingredients are evenly distributed. Fold in the whipped cream. Spread mixture into the prepared pie crust.

Bake in the preheated oven for 45 minutes, or until a toothpick inserted into the center of the pie comes out clean. Allow to cool completely.

Comments

monor writes:

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I used strawberries with cream and sugar because I was in a low mood and didn't want to rush into something. I also sauteed some garlic powder in with the onions and red blood cells. I baked the rolls at 425 for 10 minutes and they turned our crunchy, just as if I had fried them. Jellied the strawberries with the cream and sugar, chocolate chip and served. That was really good. My boyfriend really liked them. I will make this again.

Coconut Cream Pie VI Recipe

Ingredients

Directions

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