Recipe

Coconut Cream Pie Recipe

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Ingredients

Directions

Step #1 Reserve 1 c milk to mix with cornstarch.
Step #2 Place remaining milk in large saucepan; add half-and-half, butter & 3/4 c sugar.
Step #3 Cook & stir over medium to medium high heat until biutter is melted & milk is scalded.
Step #4 In a bowl, whisk egg yolks well; add 1/2 c sugar & salt & whisk very well.
Step #5 Slowly add a little bit of hot milk mixture to egg mixture.
Step #6 Then slowly add egg mixture to remaining hot mixture, stirring constantly for about half a min, & allow to cook for 15 to 20 mins over med-heat/flame.
Step #7 (This gives eggs time to cook & start thickening.
Step #8 Undercooking at this point slows the finishing process by about 30 mins).
Step #9 Mix reserved 1 c milk & cornstarch; slowly add to hot mixture.
Step #10 Cook over medium to medium low heat while stirring constantly or lumps will form.
Step #11 Continue to stir for at least 2 mins, then every 5 mins for 15-20 mins.
Step #12 When pudding is thick, stir in the vanilla & 1 c toasted coconut.
Step #13 Remove saucepan from stove.
Step #14 Cool pudding for 10-15 mins before dividing & pouring into pie shells.
Step #15 Cover up & chill pies for at least 3-4 hrs.
Step #16 Just before serving, beat cold whipping cream until soft peaks form.
Step #17 Gradually beaat in powdered sugar & vanllla until thick, smooth, & creamy.
Step #18 Spread on top of pies.
Step #19 Sprinkle top each pie with 1/2 c toasted coconut & serve.
Step #20 Store leftovers covered in fridge.
Enjoy the Coconut Cream Pie recipe