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Pie-Coconut Cream Recipe

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This recipe for Pie-Coconut Cream is from Focht Family Cookbook 2014, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 can (14 oz) coconut milk
1 c. whole milk
1/2 c. unsweetened shredded coconut
1/2 c. granulated sugar
1 T. granulated sugar
3/8 tsp. salt
5 large egg yolks
1/4 c. cornstarch
2 T unsalted butter cut into 2 pieces
1 tsp. vanilla
Directions:
Directions:
Bring coconut milk, whole milk, coconut, 1/2 c. sugar and salt to simmer over med heat, stirring occasionally to ensure sugar dissolves. Whisk yolks, cornstarch and remaining 1 T. sugar in medium bowl until thoroughly combined. Whisking constantly, gradually ladle about 1 cup hot milk mixture over yolk mixture; whisk well to combine. Whisking constantly, gradually add remaining milk mixture to yolk mixture in 3 or 4 additions; whisk well to combine. Return mixture to saucepan and cook till thickened and mixture reaches boil, whisking constantly, about 1 minute.
Filling must boil in order to fully thicken.(To determine whether filling has reached boil, stop whisking. Large bubbles should quickly burst on surface) Take off heat, whisk in butter and vanilla until butter is fully incorporated. Pour hot filling into cooled pie shell and smooth with rubber spatula. Top with meringue and brown in 350 º oven for about 10 minutes.
Number Of Servings:
Number Of Servings:
1 9 inch pie

 

 

 

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