Coconut Cream Pie with Toasted Cashew Crust

Where has the week gone?

Is it just me or does time seem to be speeding up?

 I am happy that the weekend is here already

and even happier that it's a Long Weekend.

The unofficial weekend to kick off summer.

I am more than ready for summer.... well not really

but I am seriously ready for heat and sunshine.

Too long of a wet winter and too cool spring.

At times I have felt like my skin after sitting in the bath too long.

All wrinkly and basically gross.

Yesterday I took the patio furniture out of storage.

Usually my husband does this so I don't

have to be subjected to spiders that are bigger

than they have a right to be.

But I was on my own..... I basically looked like

a Ninja checking underneath the table slats

and inside the umbrella.... thanks for nothing, husband.

So here we are at the end of the week

and my last Pie Blog.... of 3.

And it's a good one, especially for a Long Weekend.

with the potential of sunny weather.

Who doesn't like Coconut Cream Pie?

That would be crazy.

Whoever doesn't, must be a really sad person.

Or maybe from another planet?

HAPPY WEEKEND

Coconut Cream Pie with Toasted Cashew Crust:   makes one 9 inch

Toasted Cashew Crust:

Preheat oven to 350F

1/4 cup sugar

1 cup toasted and chopped fine cashews**

1 cup graham cracker crumbs

5 tablespoons butter melted

In a medium bowl mix cashews, graham crumbs and sugar together.

Pour melted butter over top and mix well.

Put into pie dish and press crumbs onto bottom and up sides of dish.

Bake in oven for 5 to 8 min.

Remove and cool .

Coconut Cream Pie Filling:

1 large ( 6 - 8 serving ) box Jello Vanilla Cooked Pudding Mix

1 cup canned coconut milk ( stir before measuring )

1 cup milk

2 teaspoon vanilla

3 tablespoons coconut rum

1 cup shredded coconut

In a large saucepan and over medium heat stir together Jello mix,

coconut milk and milk.

Stir constantly until thick and bubbly.

Remove from heat.

Stir in vanilla, coconut rum and shredded coconut.

Pour into prepared pie shell and cool slightly.

Chill in refrigerator until set about 4 hours or even overnight.

Decorate with:

1 cup heavy cream whipped and sweetened.

1/2 cup shredded coconut lightly toasted and cooled.

Peace out with Pie :))

*** measure cashews after they have been toasted and chopped fine