Coconut Cream Pie #4

By carvalhohm

Ingredients

• 1 1/2 ounces cornstarch
• 1 pound 2 ounces milk
• 4 ounces whole eggs
• 4 ounces granulated sugar
• Pinch of salt
• 1 1/2 ounces unsalted butter
• Vanilla extract, to taste
• 2 1/2 ounces sweetened coconut, toasted or untoasted

Details

Servings 12

Preparation

Step 1

Prepare pie plate with piece of basic pie dough and par-bake or blind bake. If desired once pie shell is completely cooled brush with a thin layer of white coating chocolate.

Place while milk and half of granulated sugar in pot and bring to a boil.

Meanwhile, combine remaining sugar, cornstarch, salt and eggs in another bowl and whisk together. Once milk comes to a boil, temper cornstarch and egg mixture by slowly drizzling in hot milk while continuously whisking cornstarch and egg mixture. Once most of milk is in cornstarch and egg mixture pour mixture back into pot and bring to a boil. Cook for 1-3 minutes while continuously whisking.

Remove from heat and whisk in butter until completely melted. Then whisk in coconut and vanilla extract.

Immediately pour hot mixture into prepared pie shell and push all the way to edges of pie shell. Cove with plastic wrap, touching cram filling, to prevent skin fro forming. Chill in refrigerator for at least 1 hour.

Prepare Chantilly Cream and scoop cream on top or pie a design.
sprinkle toasted coconut on top and drizzle with caramel sauce if desired.

Chill pie and chantilly cream on top to make nice clean slices.