Fresh Coconut Cream Pie

Recipe by Nanna D
READY IN: 40mins
SERVES: 6-8
YIELD: 1 pie
UNITS: US

INGREDIENTS

Nutrition

DIRECTIONS

  • Combine sugar, cornstarch, and salt; gradually add to milk, stirring until smooth.
  • Bring to a boil, stirring over medium heat and boil for 2 minutes.
  • Remove from heat and stir 1/2 of hot mixture into egg yolks, then combine with rest of the mixture in saucepan.
  • Cook, stirring over low heat until boiling and thick enough to mound from spoon – about 5 minutes.
  • Turn into bowl; stir in extracts and half of coconut.
  • Place waxed paper directly on filling; refrigerate 1 hour.
  • Turn into pie shell; refrigerate 3 hours.
  • To serve: Whip cream, and spread over filling; top with remaining coconut.
  • *2 cans flaked coconut can be used in place of grated fresh coconut.