Recipe

Coconut Cream Pie With Attitude Recipe

	Sher / All my dishes 1 year, 1 month ago This one really does have Attitude Prep:60m Cook:15m Servings:12	Sher
	easy

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Ingredients

Crust

1 1/2 cups flour

1 tbsp sugar

1/4 tsp salt

2/3 cup cubed cold butter

1/3 cup whipping cream

Filling

1/2 cup sugar

2 1/2 cup milk

1/2 cup cornstarch

1/4 tsp salt

1/4 cup cream of coconut syrup

4 beaten egg yolks

1 cup shredded coconut( Sweetened)

2 tbsp butter

1 tsp vanilla

1 cup whipping cream

1/4 cup coconut liqueur

Topping:

5 large egg whites

5 tbsp sugar

1 tbsp cornstarch

1/2 tsp cream of tartar

2 tbsp shredded coconut

Directions

In bowl combine flour for crust,salt, and sugar.

Cut in butter until it starts to clump

Pour in 1/4 cup of the cream toss until it holds together using rest of cream to dry spots.

Press into disc in plastic wrap and chill at least 30 minutes

roll out on lightly floured surface fit into 10" pie plate (deep). Flute edges prick with fork and bake 425* 15 minutes can line with foil and fill with beans or use pie weights to keep crust flat during baking.

Remove weights and bake additional 5-7 minutes til golden

Cool on rack

FILLING

IN SAUCEPAN COMBINE 1/2 CUP MILK, SUGAR AND CORNSTARCH AND SALT STIR IN REMAINING MILK AND COCONUT SYRUP BRING TO A BOIL STIR CONSTANTLY AND COOK APPROX. 7 MINUTES UNTIL THICKENED REMOVE FROM HEAT

STIR 1 CUP OF HOT MIXTURE INTO EGG YOLKS POUR BACK INTO PAN COOK AN ADDITIONAL 3-4 MINUTES TIL THICKENED.

REMOVE FROM HEAT STIR IN COCONUT, LIQUEUR AND VANILLA .

POUR INTO GLASS BOWL LET STAND IN ICE WATER UNTIL COOLED ABOUT 10 MINUTES

IN SEPARATE BOWL WHIP CREAM AND STIR INTO BASE

POUR INTO CRUST COVER WITH PLASTIC WRAP DIRECTLY ON SURFACE OF FILLING AND CHILL 3-4 HOURS

TOPPING:

WHIP EGG WHITES AND CREAM OF TARTAR TILL FOAMY

GRADUALLY ADD SUGAR AND WHIP UNTIL THEY HOLD A STIFF PEAK WHISK IN CORNSTARCH

SPREAD OVER FILLING RIGHT TO EDGES SPRINKLE WITH COCONUT

BAKE AT 400* TILL GOLDEN

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