Ingredients: |
Ingredients: 9 inch baked pie shell
2/3 cup of sugar
1/4 cup cornstarch
1/2 tsp. salt
3 cups milk or half and half
4 egg yolks, lightly beaten, bring eggs close to room temperature before beating
3 tbsp. butter
2 tsp. vanilla
1 1/4 cup flaked coconut, toast half (3/4 cup) and then recombine
Sweetened Whipped Cream
1/2 cup chilled whipping or heavy cream
1 tbsp. powdered sugar
1 tsp vanilla or 1/2 tsp. coconut extract
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Directions: |
Directions:1) Toast 3/4 cup of coconut by spreading the coconut on a baking sheet and place in 350º oven for about 15 minutes. Check on the coconut and shake or stir often. Set aside to cool. When cool, reserve about one teaspoon and mix the remainder with the untoasted coconut.
2) Mix sugar, cornstarch and salt in a saucepan. Gradually stir in milk or half and half. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil 1 minute.
3) Temper the beaten eggs by scooping out about 1/2 of the hot mixture and gradually mixing that into the eggs. Then recombine the egg mixture with the hot pudding in the saucepan. Boil and stir constantly 1 minute.
4) Remove from heat and stir in butter, vanilla (coconut extract if used), and 1 cup of the flaked and toasted coconut mixture. Pour into pie shell and cover with a sheet of plastic wrap, press down lightly onto filling. Refrigerate 2 hours (no more than 48 hours). When ready to serve, remove plastic wrap and top with sweetened whipped cream and sprinkle with the last 1/4 cup toasted and untoasted coconut and the reserved teaspoon of toasted coconut.
To make whipped cream:
Combine cream, powdered sugar and extract in a cold bowl (put a metal bowl in the freezer to chill). Beat until peaks are firm. |
This recipe for Coconut Cream Pie is from