dar's coconut cream pie
From my Mamaw's recipe collection.
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yield
10 serving(s)
prep time
1 Hr
cook time
2 Hr
method
Refrigerate/Freeze
Ingredients For dar's coconut cream pie
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pastry for single-crust pie (9 inches)
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4egg yolks
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2 ccoconut milk
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1 1/2 chalf-and-half cream
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1 csugar
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1/3 ccornstarch
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1/4 tspsalt
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2 tspvanilla
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1 1/2 cflaked coconut, toasted, divided
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2 cheavy whipping cream
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1/4 cpowdered sugar
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1/2 tspvanilla
How To Make dar's coconut cream pie
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1On a lightly floured surface, roll pastry dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim pastry to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes. Preheat oven to 425°. Line pastry with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack 20-25 minutes or until edges are golden brown. Remove foil and weights; bake 3-6 minutes longer or until bottom is golden brown. Cool completely on a wire rack.
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2In a large heavy saucepan, whisk egg yolks, coconut milk, cream, sugar, cornstarch and salt until blended. Bring to a gentle boil over medium heat, whisking constantly. Reduce heat to medium-low; cook 2 minutes longer, whisking vigorously. Remove from heat; stir in vanilla and 1 cup coconut. Immediately transfer to crust. Press plastic wrap onto surface of filling. Refrigerate 2 hours or until cold.
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3In a large bowl, beat cream until it begins to thicken. Add confectioners' sugar and vanilla; beat until soft peaks form. Spread over pie. Sprinkle with remaining coconut.
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