Homemade Rocky Mountain High Coconut Cream Pie

By LyndaD

Ingredients

• Directions:
• 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
• 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.

Preparation

Step 1

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.