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Fresh Coconut Cream Pie

Ingredients

  • 1 cup sugar
  • 1/2 cup cornstarch
  • 1/4 tsp. salt
  • 3 cups milk
  • 3 egg yolks
  • 1 tsp. pure vanilla extract
  • 1/2 tsp. almond extract
  • 2 cups grated coconut
  • 1 9-inch pie shell (baked)
  • 1 cup heavy whipping cream
  1. Combine sugar, cornstarch and salt. Gradually add milk in medium saucepan, stirring until smooth. Bring to boil, stirring over medium heat. Boil for 2 minutes.
  2. Stir some of hot mixture into egg yolks, then combine with remaining hot mixture in saucepan. Cook, stirring over low heat, until thick.
  3. Turn into bowl, stir in extracts and half of coconut. Place waxed paper over filling and put in refrigerator one hour.
  4. Turn into pie shell, refrigerate 3 hours.
  5. To serve whip cream, spread on pie, top with remaining coconut

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