Rocky Mountain High Coconut Cream Pie
photo by puppitypup
- Ready In:
- 45mins
- Ingredients:
- 9
- Serves:
-
8-10
ingredients
- 3⁄4 cup granulated sugar
- 1⁄4 cup cornstarch
- 2 cups light cream, at room temp
- 1 cup milk, at room temp
- 4 extra-large egg yolks, lightly beaten, at room temp
- 4 tablespoons unsalted butter, at room temp
- 2 tablespoons pure vanilla extract
- 1 1⁄4 cups sweetened flaked coconut
- 1 fully baked 9 inch pie shell
directions
- Mix sugar and cornstarch in large bowl until it resembles powder.
- Add the light cream slowly in a steady stream, whisking constantly. Beat well.
- Add milk in the same way. Beat in egg yolks.
- Pour into heavy 2-quart saucepan, set over medium high heat, and bring to boil, stirring constantly.
- When the mixture reaches a hard boil (when bubbles continue thru stirring) reduce heat to low, and simmer for 2 minutes while continuing to stir.
- Pour the filling into medium size bowl. Beat in the butter one Tablespoon at a time, stirring each until melted.
- Beat in vanilla and coconut. Cover the surface with plastic wrap and let cool for 1/2 hour.
- Spoon filling into pie crust, chill until firm, at least 4 hours. Can decorate with whipped cream and browned coconut if so desired.
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Reviews
-
We liked this pie, but it wasn't sweet enough for our tastes. Also, the vanilla extract was overpowering. (I'm one of those that often doubles the vanilla as I love it, but 2 tablespoons in this pie was too much even for me.) On the plus side, the pie set up beautifully. I made it in the microwave, stirring every 2 minutes, so it was very easy. Thank you for posting, please see my rating system.
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This was the worst recipe I ever used. 2 Tablespoons of vanilla extract is entirely too much! Everything looked good until adding the vanilla. It turned the color of the pudding mix to a light brown and the taste was so pungent my husband made me throw it out. I think you may have meant 2 teaspoons and even that's questionable.
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