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Coconut Cream Pie

Source of Recipe


From "The Little Red Barn Baking Book"



List of Ingredients



• 2â…” cups sweetened shredded coconut
  
• 3 cups milk
  
• 1 envelope unflavored gelatin
  
• ½ cup granulated sugar
  
• ¼ cup cornstarch
  
• 1 egg
  
• 3 egg yolks
  
• 2 Tbsp unsalted butter
  
• 1 Tbsp vanilla extract
  
• â…› tsp salt
  
• 1 cup heavy cream
  
• 1 (10-inch) prebaked pie shell
  






Instructions



1. Preheat oven to 350° F.
   Spread half of the coconut on a baking sheet and toast in the oven for 8 to 10 minutes, or until lightly golden. Meanwhile, put â…“ cup of the milk in a small bowl and sprinkle the gelatin on top. Leave to stand for 5 minutes.
   
   
2. Whisk the sugar, cornstarch, egg and egg yolks together in a bowl. Pour the rest of the milk into a saucepan and bring almost to a boil. Gradually whisk the hot milk into the egg mixture. Add the softened gelatin, and pour into a clean saucepan. Cook over a gentle heat, stirring constantly, until the mixture is thick enough to just coat the back of a wooden spoon. Don't let it boil. Remove from the heat and strain the mixture into a large metal bowl. Stir in the butter, vanilla, salt and untoasted coconut. Set the bowl in a basin of cold water and stir occasionally until the custard reaches setting point. This means when you draw a spoon through the middle, you will see the bottom of the bowl.
   
   
3. Working quickly, whip the cream until it holds soft peaks. Gently fold into the coconut custard, using the minimum amount of strokes. Pour the filling into the pie shell and chill for about 4 hours, or until set. Just before serving, sprinkle the toasted coconut on top.
   
   Serves 6 to 8