Coconut Cream Pie #MWC

Description

This is a Coconut Cream Pie with a lighter Cookie Pie Crust and a Vanilla Bourbon Whipped Cream topping. At first glance, this recipe appears out of control due to the many flavors used. Try not to let that scare you away, especially if you like Coconut Cream Pie. The most difficult part of this recipe was trying to create a Pie Crust flavor that did not infringe on the Coconut Cream flavors or the Vanilla and Bourbon Cream highlights. So for the Pie Crust I used AP to keep a bakery edge, and the two lighter flavored Cookies (Shortbread Cookies WF, Almond Cookie WF). The Coconut Flavors speak for temselves. The Marzipan is used to enhance the coconut flavors as too is the Bourbon. Suprisingly, Bourbon is a great coconut enhancer. This is good after a little settling time, ( a few hours), however it is also a great SNV recipe. Enjoy, Comments Ratings welcome. NOTE: I just mixed a quick 30 mls of this again. This is really really good. If you like coconut custard then you should take a minute and mix this up. You wont be sorry.

Recipe

CAP Super Sweet 0.65%FLV Sweet Coconut 2%FA Coco' (coconut) 1.2%INW Marzipan 0.5%SSA Whipped Cream 0.6%TPA Acetyl Pyrazine 5% 0.8%WF Almond Cookie SC 2.25%WF Bourbon Aged Cream SC 1.5%WF Coconut Custard SC 3.5%WF Shortbread Cookies SC 1.5%WF Vanilla Cream Extra SC 1.5%

Total Flavor: 16%