Habanero Coconut Cream Pie

Habanero Coconut Cream Pie
Habanero Coconut Cream Pie

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1

    c sugar

  • 1/2

    c cornstarch

  • 1/2

    tsp salt

  • 3

    c hot milk

  • 3

    egg yolks, beaten

  • 1/2

    tsp fresh minced habanero pepper

  • 2

    c fresh grated coconut

  • 1/2

    tsp almond extract

  • 1

    tsp vanilla extract

  • 1

    nine-inch baked pie shell

  • 1

    c heavy cream

Directions

Combine the sugar, cornstarch and salt in a medium saucepan. Gradually add the milk, stirring until the mixture is smooth. Bring the mixture to a boil over medium heat, stirring. Boil for two minutes. Remove the pan from the heat, stir some of the hot mixture into the egg yolks, then combine the egg yolk mixture and minced habanero with the rest of the mixture in the saucepan. Cook the custard over low heat, stirring, until it boils and thickens, about five minutes. Pour the custard into a bowl and stir in half the coconut and the extracts.(Now would be a good time to add a few drops of yellow & red food colorings, if you want a festive "WARNING: HAZARDOUS MATERIALS" color to the finished product.) Cover the filling with waxed paper and chill the filling for an hour. Pour the filling into the pie shell and refrigerate for three hours. Just before serving, whip the cream, spread it over the filling and top with the remaining coconut. (I like to toast mine, then sprinkle it over the whipped cream.) Garnish with habanero rings, if you're man enough. We like to slice up the pie and then freeze the damn thing nearly solid. Then eat it as an ice cream pie. Freezing Cold and Zippy Hot at the same time. Not too many experiences like that in life.......

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