Wednesday, December 12, 2012

Coconut Cream Pie

1 can coconut milk
1 cup cream of coconut
1 cup half & half
¾ cup white sugar
½ cornstarch
¼ teaspoon salt
4 egg yolks
3 tablespoons butter
1 teaspoons coconut extract
1 cup flaked coconut
1 (9 inch) pie shell, baked


Home Made Whipped Cream
Carton of whipping cream
2 tablespoon confectioner’s sugar
1 teaspoon vanilla

Meringue Topping
4 egg whites
¼ cup sugar
Whip until soft foam peaks
Add to pie and put under the broiler for 2 minutes


  1. Preheat oven 350 degrees
  2. Spread 1 cup of flaked coconut out on a ungreased baking sheet and toast for 5-7 minutes or until golden brown, stirring occasionally. Remove and set aside
  3. In a medium saucepan, combine milk, half & half, coconut cream, egg yolks, sugar, cornstarch & salt.
  4. Bring to a boil over low heat, stirring constantly until the mixture is thick and bubbly.
  5. Remove from heat, and stir in ¾ cup of the toasted coconut and the coconut extract.
  6. Pour into pie shell and chill 2 to 4 hours, or until firm.
  7. Top with meringue or whipped topping, and garnish with the remaining ¼ cup of toasted coconut.
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