Automat Coconut Cream Pie
Recipe: #41376
August 07, 2023
"I'm using whipped cream but you can use 2 cups cool whip. I don't know if they used a pre baked pie shell or graham cracker shell so do either one."
Original is 6 servings
Ingredients
- Egg Yolk Mix
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- Milk
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- Pie shell
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- Topping
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Nutritional
- Serving Size: 1 (168.5 g)
- Calories 363.1
- Total Fat - 27.6 g
- Saturated Fat - 18.7 g
- Cholesterol - 99.6 mg
- Sodium - 317.7 mg
- Total Carbohydrate - 25.4 g
- Dietary Fiber - 2.5 g
- Sugars - 18.7 g
- Protein - 5.3 g
- Calcium - 129.3 mg
- Iron - 0.8 mg
- Vitamin C - 1 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
In a bowl, mix sugar, flour, and salt with a whisk and set aside.
Step 2
Add egg yolk when you temper this mixture. It had the egg yolk in it 1st but I think that won't work. Put the milk in dry mixture first and add beaten egg yolk.
Step 3
In a medium saucepan, heat milk over medium-high heat, but do not boil.
Step 4
Add 1/2 cup heated milk to egg yolk mixture and whisk until most lumps are out.
Step 5
Slowly add egg yolk mixture to remaining heated milk in saucepan.
Step 6
Reduce heat to medium-low and cook until thickened, stirring constantly.
Step 7
Add butter, coconut extract and vanilla and stir until well mixed.
Step 8
Remove from heat and stir in coconut.
Step 9
Pour into pie crust.
Step 10
Chill at least 2 hours, or until set.
Step 11
Meanwhile, beat heavy cream with extract and sugar until billowing, don't over beat you will get butter. lol
Step 12
Top with whipped cream just before serving.
Step 13
I top the pie with 2 tablespoons toasted coconut.
Step 14
To toast shredded coconut, spread it on a rimmed baking sheet and bake in a preheated 350 degree oven 3 to 5 minutes, or until golden.
Step 15
Watch carefully so it won't burn.
Tips
No special items needed.
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