Coconut Cream Pie
Photo: Accretion Disc (CC BY 2.0)
A creamy coconut pie built on a cooked milk-and-egg-yolk custard folded with flaked coconut, poured into a baked pie shell and finished with sweetened whipped cream and toasted coconut.
Directions
- Combine 3/4 cup sugar, cornstarch, salt in sauce pan, gradually stir in milk. Cook over medium heat, stirring constantly till thickened/bubbly. Cook 1 minute. Beat egg yolks, gradually stir about 1/4 of hot mixture into yolks, add to remaining hot mixture, stirring always. Cook 30 seconds. Remove from heat stir in butter, vanilla and 1 cup coconut. Pour into shell. Cool completely. Cover and chill 1-2 hours.
- Beat whip cream on high speed till foamy. Add powder sugar, beat till peaks form. Pipe or decorate with cream, add toasted coconut.
- In a saucepan, combine 3/4 cup sugar, the cornstarch, and salt. Gradually stir in the milk.
- Cook over medium heat, stirring constantly, until thickened and bubbly. Cook 1 minute.
- Beat the egg yolks. Gradually stir about 1/4 of the hot mixture into the yolks, then add the yolks back into the remaining hot mixture, stirring constantly. Cook 30 seconds.
- Remove from heat and stir in the butter, vanilla, and 1 cup coconut.
- Pour into the baked pie shell. Cool completely, then cover and chill 1 to 2 hours.
- Beat the whipping cream on high speed until foamy. Add the sifted powdered sugar and beat until peaks form.
- Pipe or decorate the pie with the whipped cream, then top with the toasted coconut.
Goes well with
https://lizotte.cool/recipe/coconut-cream-pie.html