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Coconut Cream Pie




Source of Recipe


LC Friends


List of Ingredients




Pie Filling:
2 cups heavy cream
4 egg yokes
1 tsp vanilla
pinch salt
1/4 cup splenda
1/2 cup unsweetened coconut

Pie crust:
For the crust:
6 oz. cream cheese
3 eggs
1-teaspoon vanilla extract
1/4 cup splenda

Recipe



Preheat oven to 400 degrees.

Pie Filling: In a saucepan, heat everything but not the coconut over medium heat, just till you see bubbles around the edge,on a low simmer (you don't want scrambled eggs) I use a wire whisk to keep it from getting to hot, remove from heat, then whisk in coconut. Pour into a glass Pyrex pan then put that pan in a water bath and bake for 20-30 at 350* .....a water bath is just a pan of water larger then the pan that has the custard in it. After cooking is done cool overnight in refrigerator ( you want this very cold. The next day scrap custard into pie crust and top with whip cream.

Crust: Blend all crust ingredients together until smooth.
Pour into a 10-inch non-stick spring form cake pan lined with parchment paper, bake until light brown,
about 12 minutes. ( I line my spring form pan with a circle of parchment after i spray it with pam. then smooth paper out . Cool it till very cold ,to get it very cold I put it in refrigerator after most of the heat is gone from it.

To put this together you do this:

Transfer 10-inch crust to an 8-inch pie pan, put off parchment paper, slope edges up the sides of pie pan.( cut off any excess)

How to do this, undo the ring on springform cake pan and then place the 8 inch pie pan on top of crust and hold tight then flip it over pull off paper. After it's cooled fill with favorite cream filling, any cream filling, chocolate cream etc.