Coconut Cream Pie

Coconut Cream Pie
Coconut Cream Pie

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

1

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

1

servings

Ingredients

  • 1

    Graham Cracker Crust

  • 3/4

    cup cornstarch

  • 1/2

    cup hot whole milk

  • 4

    egg yolks beaten

  • 1/2

    tsp almond extract

  • 1

    cup heavy cream

  • 3/4

    cup sugar

  • 1/4

    tsp salt

  • 1/2

    cup hot heavy cream

  • 1

    tsp vanilla extract

  • 2

    cups grated coconut

Directions

Combine sugar, cornstarch and salt. In a medium sauce pan put the milk and 1/2 cup cream and warm. Gradually add the sugar mixture to the warm milk constantly stirring. Stir until smooth and then bring to a boil over medium heat. Boil for 2 minutes stirring and than remove from heat. Stir 1/2 of the hot mixture into the egg yolks and then add back into the the rest of the milk mixture in the sauce pan. Stir this mixure until it becomes thick (about 5 mins). Turn into a bowl and stir in the extracts and 1/2 of the coconut. Pour into the pie crust and refrigerate for about 3 hours until set. Top with whip cream and the rest of the coconut.

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