Homemade Rocky Mountain High Coconut Cream Pie

Homemade Rocky Mountain High Coconut Cream Pie
Homemade Rocky Mountain High Coconut Cream Pie

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 3/4

    cup granulated sugar

  • 1/4

    cup cornstarch

  • 2

    cups light cream, at room temp

  • 1

    cup milk, at room temp

  • 4

    extra-large egg yolks, lightly beaten, at room temp

  • 4

    tablespoons unsalted butter, at room temp

  • 2

    tablespoons pure vanilla extract

  • 1 1/4

    cups sweetened flaked coconut

  • 1

    fully baked 9 inch pie shell

Directions

Mix sugar and cornstarch in large bowl until it resembles powder. Add the light cream slowly in a steady stream, whisking constantly. Beat well. Add milk in the same way. Beat in egg yolks. Pour into heavy 2-quart saucepan, set over medium high heat, and bring to boil, stirring constantly. When the mixture reaches a hard boil (when bubbles continue thru stirring) reduce heat to low, and simmer for 2 minutes while continuing to stir. Pour the filling into medium size bowl. Beat in the butter one Tablespoon at a time, stirring each until melted. Beat in vanilla and coconut. Cover the surface with plastic wrap and let cool for 1/2 hour. Spoon filling into pie crust, chill until firm, at least 4 hours. Can decorate with whipped cream and browned coconut if so desired

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