Coconut Cream Pie

READY IN: 30mins
SERVES: 8
YIELD: 1 Pie
UNITS: US

INGREDIENTS

Nutrition
  • 23
    cup sugar
  • 14
    teaspoon salt
  • 3
    cups whole milk, do not use low fat
  • 13
  • 3
    eggs, beaten
  • 1
    tablespoon butter
  • 2
    teaspoons coconut extract
  • 1
    (9 inch) pie shells, baked and cooled
  • TOPPING
  • 13
    cup sugar
  • 12
    pint whipping cream
  • 2
    teaspoons coconut extract
  • 14
    cup coconut flakes, baked
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DIRECTIONS

  • In a medium sauce pan, stir together the sugar, cornstarch, salt and milk.
  • Beat the eggs then blend with mixture in the sauce pan.
  • Cook over medium heat, mixing constantly with a hand electric mixer, until mixture boils; boil mixing for one minute.
  • Remove from heat; stir in butter and coconut extract, mix in coconut with electric mixer.
  • Return to heat, cooking until boiling, mixing with electric mixer.
  • Remove from heat and pour into pie crust, spread evenly.
  • Press plastic wrap directly onto surface; refrigerate 6 to 8 hours.
  • Put 1/4 cup coconut into a pie pan and bake under broiler until just browned, stirring frequently.
  • Mix whipping cream in a chilled bowl with sugar and coconut extract until real stiff.
  • Remove plastic wrap from pie and spread whipping cream mixture over pie, sprinkle with baked coconut.
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