fool proof coconut cream pie

How To Make fool proof coconut cream pie

• 1

  set up a double boiler
• 2

  to the double boiler add the first three ingredients, cream of coconut, marshmellows, and milk. Melt together. Mixture may be foamy.
• 3

  Add 2 cups of coconut to the now melted mixture. Place mixture in the fridge until cool.
• 4

  While 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!
• 5

  Take 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)
• 6

  Top with toasted coconut. Chill at least 6 hours.
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