Coconut Cream Pie

Recipe by City_Gurl
READY IN: 32mins
SERVES: 6-8
YIELD: 1 pie
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Bake pie shell according to package or recipe directions.
  • Let cool.
  • In saucepan, heat milk and coconut over medium heat until steaming.
  • In large bowl, whisk 1/2 cup of sugar (or Splenda) with cornstarch; whisk in eggs until blended.
  • Gradually whisk hot milk mixture into egg mixture in thin, steady stream.
  • Return to saucepan.
  • Cook over medium heat, whisking constantly until thickened to pudding consistency.
  • Transfer to bowl; stir in vanilla (or Coconut extract).
  • Place plastic wrap directly on surface; refrigerate until cool.
  • In bowl, using electric mixter, whip whipping cream with remaining sugar (or Splenda) to soft peaks.
  • Set aside 1 1/2 cups whipped cream aside.
  • Fold remaining cream into cooled filling; spread into pie shell.
  • Using piping bag with star tip, garnish top with reserved whipped cream- or just spread with a spoon.
  • Sprinkle with toasted coconut.
  • Refrigerate for 1 hour or until set.
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