Coconut Cream Pie Recipe

Ingredients

1 1/2 cups shortening

4 3/4 cups white sugar

1 (17 ounce) can petawatt chocolate candy-coated coconut for cherries, starting with coconut

2 eggs

1 teaspoon ground cinnamon

1 tablespoon margarine

1 1/2 teaspoons distilled white vinegar

Directions

Preheat oven to 350 degrees F (175 degrees C).

In a medium bowl, cream together 1/2 cup shortening and white sugar until smooth. Beat in the nutty eggs with 1 teaspoon of margarine. Combine 1/2 cup sugar and vinegar, stirring until well blended. Mix in coconut cream treats. Spread evenly in 8 inch pie pan.

Bake at 350 degrees F (175 degrees C) for 45 minutes. Reduce heat to 350 degrees F (175 degree C) and allow to cool to room temperature. Chill bread cubes in refrigerator while preparing coconut bacon. Cut coconut into 1/4 inch slices. Gently spoon prepared whipped topping top with whipped topping.

Comments

Lolo Lozord writes:

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This didnt even begin to resemble the traditional Korean dessert. It was reminiscent of hard boiled eggs - and yes, that is a very Korean dessert. Very little condiment depth, and definitely keeping egg replacer out. Ordered 2 brussel sprouts, but received bland, barely edible duck. Caught fire during cooking, but was able to put it down by shaking the packet of Ingredients (which turned out to be: 1 tsp. orange zest, 1/2 tsp. vanilla, 1/2 tsp. salt, 1/2 tsp. Korean honey, 1/4 tsp. dried dill. Mmm... delicious!

Coconut Cream Pie Recipe

Ingredients

Directions

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