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coconut cream pie rhonda's

(1 rating)
TwoForks4U avatar
Recipe by
Rhonda E!
@TwoForks4U
Juneau, AK

There are so many recipes out there that I don't know who to trust anymore. For instance using butter in this recipe. What for? So I came up with this. My thinking: I did not use butter don't know why this is in the recipe. I did not use extract just plain vanilla=An extract would make it thinner or would not hold it together. I used a mixture of flour and cornstarch. Flour to thick and cornstarch to thin=use both. I used 2% milk I guess it's like a formula when using milk that is thicker than other's and that why you have to compensate for what ever you have to make it a balanced fil

►
(1 rating)
yield 5 -6
prep time 30 Min
cook time 25 Min
method Stove Top

Ingredients For coconut cream pie rhonda's

  • 1 1/4 c
    fresh grated coconut lightly toasted just to dry it a little
  • 1 tsp
    vanilla flavoring
  • 3
    egg yolks
  • 2 1/2 c
    2% milk
  • 1/4 c
    flour & cornstarch 1/8 cup of each
  • pinch of salt
  • 1
    baked pie shell
  • 3/4 c
    sugar or i used 1/4 c sugar and 12 packets sweetener

How To Make coconut cream pie rhonda's

  • 1
    Defrost and bake your pie shell. Make sure you brush it with some of the egg yolk before baking the shell. I used a pie tin left over from a store bought pie and it was perfect size, 8 inch I believe.
  • 2
    In a saucepan add 2 cups of the milk and the sugar & salt. Stir until sugar is dissolved. Set aside
  • 3
    In a bowl whisk the 3 yolks. Set aside
  • 4
    In another bowl mix the remaining milk and flour and corn starch.
  • 5
    Grate and lightly toast your fresh coconut. *Note I prefer my coconut white not browned and not dried out. So I toast it just enough to dry it so it is not wet. I also put any chunks to small to grate in the blender and blend them. Then I toast it about 7 min at 400 degrees.
  • 6
    Measure and Have your coconut and vanilla ready.
  • 7
    Now start heating the milk and sugar and salt on low. When it is warm take some of the milk 1/8 c and temper the egg yolks and whisk.
  • 8
    Then add the flour and cornstarch mixture to the yolks and whisk again.
  • 9
    Add the flour, cornstarch, & yolks to the hot milk and stir or whisk it in.
  • 10
    Turn up the heat to 3-4 on the dial and stir the mixture constantly so it does not stick and until it is thick and bubbly like pudding. *Note: Taste it while your cooking, the flour and cornstarch taste should go away when done and it should taste like pudding.
  • 11
    Remove from heat and add vanilla stir then add coconut and mix. Pour into your baked pie shell and refridgerater for 2-4 hours.
  • 12
    Serve And Enjoy your delicious pie.
  • 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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