Coconut Cream Pie

Recipe by grandma2969
READY IN: 1hr 5mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • CRUST:
  • preheat oven to 325*.spread 5 tbls coconut in pie plate and toast 9 minutes, stir a couple of times --.
  • When cool enough to handle, reserve 1 tbls for topping --.
  • Pulse graham crackers, 4 tbls toasted coconut, till fine crumbs form.
  • Transfer to a bowl, add sugar and melted butter, toss.
  • Place crumbs in pie plate and form.
  • Bake 22 minutes and cool on rack.
  • FILLING:
  • Bring coconut milk,milk, shredded coconut, 1/3 cup of sugar and salt to simmer in pan over medium high heat, stirring occasionally with wooden spoon, when it simmers, whisk egg yolks, in medium bowl, to break up --.
  • Then whisk in remaining 1/3 cup of sugar and the cornstarch, till combined.
  • Whisk simmering liquid into yolk mixture, to temper, then return to pan, bring to simmer over medium heat, whisk constantly.till thickened.
  • Remove from heat and whisk in vanilla and butter.
  • Pour filling into cooled crust.
  • Press sheet of plastic on surface.
  • Chill 3 hours.top with whipped cream.
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