fool proof coconut cream pie
(1 rating)
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I got this from one of my favorite single gals from Uptown Ward, when it was in exsistance!!! Thanks Jolene!
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(1 rating)
prep time
35 Min
cook time
10 Min
Ingredients For fool proof coconut cream pie
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6 ozcream of coconut
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1 pkgmarshmellows (mini or regular)
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1/4 cupmilk
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2 1/2 cupshredded coconut
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2 cupsheavy cream, whipped
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1pie crust shell, baked lightly brown
How To Make fool proof coconut cream pie
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1set up a double boiler
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2to the double boiler add the first three ingredients, cream of coconut, marshmellows, and milk. Melt together. Mixture may be foamy.
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3Add 2 cups of coconut to the now melted mixture. Place mixture in the fridge until cool.
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4While the mixture is cooling, toast the remaining coconut on a cookie sheet in the oven, 375 degrees. Watch closely. Once it starts to turn golden brown, take it out! It will burn quickly!
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5Take the cooled mixture out of the fridge and stir. Fold in the 2 cups of whipped heavy cream (stiff), until completely incorporated. Put completed mixture into the pie shell. (there may be some left over)
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6Top with toasted coconut. Chill at least 6 hours.
- 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!
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