Coconut Cream Pie
List of Ingredients
1 Fully baked 9-inch pie shell
2Cups sweetened long shredded coconut
1/2C. Sugar
2 Large Eggs
2Tbsp. Flour
pinch of salt
2Cups. Milk
2Tbsp. Unsalted Butter
1Tsp. Pure vanilla extract-it does make the difference!!!!
1C. Whipping Cream
Have the pie shell ready. Preheat the oven to 350. Spread 1/2C. of the coconut onto a baking sheet and toast. Watch carefully about 3-5 minutes. Place the remaining coconut in the freezer
Beat the sugar and the eggs,flour and salt together until smooth. Heat the milk until just below the boiling point. Whisk the milk slowly into the egg mixture and return to your pot. Stir constantly over high heat with a rubber spatula until the mixture comes to a boil. Immediately remove from the heat and stir in the chilled coconut.(the chilled coconut stops the cooking and prevents curdling). Scrape into a bowl and stir in the butter and the vanilla. Cool completely. Cover and refrigerate until cold.
Before you serve the pie, but not too early or the crust will get soggy, transfer the cold coconut mixture to the baked pie shell and smooth out the top. Whip the cream until soft peaks form and swirl it over the top of the pie.
Sprinkle the toasted coconut and refrigerate until ready to serve.
Serves 6-8
Recipe
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