cream pie
No Image
I won a blue ribbon at my local fair for this pie. The judge liked this recipe so much, she took my recipe from the fair's pie display. I will also posted a vodka pie crust recipe, as well as the recipe for a "stabilized" topping, to go with this recipe.
►
yield
6 serving(s)
prep time
2 Hr
cook time
20 Min
method
Stove Top
Ingredients For cream pie
-
1 1/2 ccold whole milk (divided into 1 c. and 1/2 c.
-
13 1/2 oz1 can pure coconut milk
-
1/2 csugar
-
1/4 ccornstarch
-
3egg yolks, at room temperature
-
1whole egg, at room temperature
-
2 Tbspbutter, at room temperature
-
1 tspcoconut extract
-
15 oz1 can cream of coconut
-
2 1/2 cshredded flaked coconut
How To Make cream pie
-
1Place ½ C. Cold Milk in a medium-size mixing bowl and sprinkle the Gelatin over top. Set aside to soften, about 5 minutes.
-
2Bring remaining 1 C. Whole Milk and Coconut Milk to nearly a boil in a large heavy saucepan over medium heat.
-
3When Gelatin is soft, add Sugar, Cornstarch, Egg Yolks and Egg a whisk until very well blended.
-
4Gradually whisk about ¼ C. of the hot milk mixture into the gelatin mixture, repeat this process once or twice using about ¾ C. of the hot milk mixture.
-
5Pour the warmed gelatin mixture into the saucepan with the hot milk and bring the mixture to a boil, stirring constantly. Cook for about 3 more minutes or until the mixture is very thick.
-
6Strain the pastry cream through a fine wire strainer into a large clean bowl.
-
7Whisk into pastry cream mixture, Butter, Coconut Extract and Cream Of Coconut until smooth.
-
8Stir in 2 C. Shredded Coconut
-
9Pour into a cooled pie shell and refrigerate for at least 8 hours.
-
10Top with Stabilized Whipped Cream Topping and toasted Shredded Coconut.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
ADVERTISEMENT
ADVERTISEMENT