luscious coconut cream pie

How To Make luscious coconut cream pie

• 1

  Bake your favorite 9" deep dish pie crust. Set aside.
• 2

  Scald the milk and coconut in the microwave for 3 minutes. I use a large measuring cup for easy pouring.
• 3

  Meanwhile, in a saucepan combine the flour, sugar, and salt.
• 4

  Over medium heat slowly add 1 cup of the scalded milk, whisking constantly. As it begins to thicken, add another 1 cup of the scalded milk continuing to stir constantly until it starts to thicken again. Add the final 1 cup of scalded milk; constantly stirring. Continue to cook over medium heat until the mixture begins to slightly thicken.
• 5

  Remove from heat and pour 1 cup of mixture onto the beaten egg yolks; whisking constantly. Pour the egg mixture immediately back into the saucepan. Continue to stir constantly.
• 6

  Cook for an additional 2 minutes until the filling reaches pudding consistency. Remove from the heat. The mixture should just be beginning to boil.
• 7

  Stir in the butter, vanilla extract, and coconut extract.
• 8

  Cool for 20 minutes before pouring into the baked pie shell. Stir the mixture every 5 minutes.
• 9

  Chill the pie completely for several hours before adding the vanilla whipped topping.
• 10

  For the vanilla whipped cream, combine the whipping cream, powdered sugar, and vanilla extract. Beat to soft peaks.
• 11

  Spread on the top of the cooled coconut cream filling. Garnish with toasted coconut and serve.
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