Coconut Praline PIe/Pic

[Roxy15]

Coconut Praline Pie:

Bake a 9-in. or 10-in. pie shell.

***Some people have problems with the 9-in.

Praline Layer:

1/2 Cup Dark Brown Sugar

1/2 Cup-(1 Stick)-Unsalted Butter

1-1/2 Cups Chopped, Toasted Pecans

Coconut Cream Layer:

1 Cup Sugar

3 T. Flour

2 Egg Yolks

2-(14-oz.)-Cans Evaporated Milk

Pinch Salt

1 Cup Coconut

2 T. Mexican Vanilla-(If It Is Available To You Or Regular Vanilla, If Not)

2 T. Butter

Topping:

1 Pint Heavy Cream

3-4 T. Of Sugar, Or To Taste

Instructions-Praline:

Melt the brown sugar and butter together, stirring constantly until the sugar loses it's graininess.

Quickly pour the mixture into the bottom of the prepared crust, spreading to cover.

Sprinkle with 1-1/2 cups chopped, toasted pecans.

Set aside.

Coconut Filling:

Whisk the sugar, flour, egg yolks, salt, and milk.

Add the coconut.

Microwave for 9 minutes or so, stirring about every minute, until mixture coats a spoon. You can also use a double boiler but guard against scorching.

Let cool for about 5 minutes and then add the vanilla and butter.

Pour the mixture over cooled praline layer and chill with a layer of greased plastic wrap over the surface. This works best if you spoon the filling around the edges of the pie first, and then fill in the middle.

Topping:

Just before serving, whip a pint of cream with sugar to your taste and place a thick layer over top of the pie. Sprinkle with toasted coconut.

Note:

Plate this on a dessert plate drizzled with some of the praline syrup. and then dust with confectioner's sugar. It just seems to jazz it up a little and make things looks special.