Coconut Cream Pie Edit Delete

By skeeter9 · Jan 11, 2012 ·
  1. skeeter9

    1 1/2 c. coconut cream/milk
    1/4 tsp. salt
    1 1/2 c. half-and-half
    1 1/4 c. flaked coconut, toasted
    2 eggs
    1 tsp. vanilla
    3/4 c. sugar
    1 9-inch pie shell, baked
    1/3 c. corn starch
    1 c. whipped cream

    Cooking Instructions

    In medium saucepan combine coconut cream, half-and-half, eggs, sugar, corn starch, and salt. Bring to a boil over med-low heat, stirring constantly (have patience with this step). Remove from heat and stir in 1 cup coconut and vanilla. Pour into pie shell and chill 2-4 hours. Top with whipped cream and remaining 1/4 cup coconut.

    Note: If you prefer your coconut pie with meringue, you can use 3 egg yolks in place of the 2 whole eggs, then use the egg whites to make a meringue. I that case, you can top the uncooked meringue with untoasted coconut, then it will toast when you bake the meringue.

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