Coconut cream pie

Coconut cream pie is a delicious dessert that features a flaky pie crust filled with a rich, creamy coconut custard filling.

This luscious filling is made with coconut milk, sugar, and egg yolks, which are cooked together to create a smooth and velvety texture. The pie is then topped with a generous layer of whipped cream and toasted coconut flakes, adding a delightful contrast of textures and flavors.

​With its sweet, tropical taste and indulgent creaminess, coconut cream pie is a beloved classic that's sure to satisfy any sweet tooth.

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RECIPE​

Ingredients

• 1 1/2 CUP FLAKED COCONUT PIE CRUST
  
• 1/2 STICK SALTED BUTTER
  
• 1 12 OZ. CAN EVAPORATED MILK
  
• 1/2 CUP WATER
  
• 4 LARGE EGGS
  
• 3/4 CUP SUGAR
  
• 1/2 CUP VERY COLD WATER
  
• 3 TBSP. CORN STARCH OR 6 TBSP. FLOUR
  
• 3 TBSP. SALTED BUTTER
  
• 2 TSP. VANILLA EXTRACT

1. Toast coconut in 350-degree oven until golden brown (tossing occasionally). Pre- bake pie crust after browning coconut at 375 degrees until golden brown.
   

Pudding:

1. Melt butter (1/2 stick) in microwave, add milk and 1/2 cup water and whisk. Separate eggs. Beat yellows and add to mix. Add sugar-whisk. {Put very cold water in liquid measuring cup and whisk in starch (or flour) and add to pudding.} Whisk well.
   
2. Microwave for 3 minutes. Whisk well. Microwave for 4 more minutes. Add margarine or butter and vanilla extract-Whisk until smooth. Add most of toasted coconut leaving just a little to garnish pie. See Meringue Topping Recipe on pg. 128 for topping. 

Printable Recipe - Coconut cream pie