I'm BACK! Yes, after neglecting this blog for oh, so long, I am once again motivated to get back into sharing my craftiness and a whole bunch of other stuff. To celebrate this re-awakening, I have given Craftola a new look. I hope you like it!
In honor of the occasion, ol' Craftola decided to share my most recent baking adventure and my recipe. Last Sunday I made a Coconut Cream Pie and it was sooooo good. It is, what some call, Semi-Home Made, so pretty simple to do in a 3-step process.
First, you have to make the pastry dough. I use this No Fail Pastry Recipe found at AllRecipes.com. Follow the directions, pricking the crust with a fork before baking at 350 degrees for 15 - 20 minutes. Let Cool before filling. (While baking the pastry crust, put a 1/2 cup of shredded coconut in the oven to toast to a golden brown, for the topping.)
While the crust is cooling, prepare a large package of Cook and Serve Vanilla Pudding, according to package directions. As it is thickening, add 1 cup shredded coconut to the pudding. Pour into cooled pie crust. Place in refrigerator until cooled and firm.
Last, top with your favorite non-dairy whipped topping. (You could make your own whipped cream, if you want to go the extra mile. I didn't, at this point!) Sprinkle with the toasted coconut prepared earlier.
Eat and Enjoy!
