Coconut tapioca pie

By á-39535

dessert

Ingredients

• Crust:
• 1 1/2 cups vanilla wafer crumbs
• 1/3 cup butter
• or
• 1 (9 inch) ready-made vanilla cookie pie crusts
• Filling:
• 1 (13 1/2 ounce) can coconut milk
• 2/3 cup sugar
• 1/4 cup quick-cooking tapioca
• 2 eggs
• 1/2 cup sweetened flaked coconut
• 1/2 teaspoon pure vanilla extract
• 1/2 teaspoon coconut extract
• 3/4 cup whipping cream

Preparation

Step 1

Prepare crust:

Preheat oven to 350.

Combine wafer crumbs and butter or margarine together thoroughly. Press into 9 inch pie plate.

Bake for 5-8 minutes or until firmly set.

Set aside to cool prior to filling.

or

Open purchased pie crust and set aside until ready to fill.

Prepare filling:

In a medium-size saucepan, whisk together coconut milk, sugar, tapioca and eggs.

Mix thoroughly and let rest 5 minutes.

Meanwhile, toast coconut in a dry skillet over high heat, stirring constantly until golden brown.

Pour onto a plate to cool.

Cook tapioca mixture over medium-high heat, stirring constantly, until it comes to a full boil.

Remove from heat and mix in vanilla and coconut extracts.

Set saucepan in a bowl of ice water and stir filling until cold, about 4 minutes.

Whip cream in a medium bowl until stiff.

Carefully fold filling into whipped cream until mixed.

Spoon into pie shell and sprinkle edges with toasted coconut.

Cover and refrigerate 30 minutes, then serve.