Coconut Cream Pie
January 29, 2012
"Creamy and delicious is what this pie is. The only thing that could make it better is to use fresh farm eggs, which I had access to many years ago. Farm eggs make the cream pie a beautiful yellow instead of a very pale yellow. Some people will tint it yellow, but I prefer not to. You may also use meringue instead of whipped cream, which I prefer, but the majority in my family always votes for whipped cream. :) Prep time does not include making the pie crust or cooling of the pie."
- Serving Size: 1 (394.3 g)
- Calories 1206.8
- Total Fat - 97.2 g
- Saturated Fat - 56.1 g
- Cholesterol - 1844.6 mg
- Sodium - 487.4 mg
- Total Carbohydrate - 54.2 g
- Dietary Fiber - 6.6 g
- Sugars - 29.4 g
- Protein - 32.7 g
- Calcium - 278.3 mg
- Iron - 7.5 mg
- Vitamin C - 4.2 mg
- Thiamin - 0.4 mg
In a blender, add the coconut milk, cream and egg yolks. Blend for a few seconds until completely combined.
Add the cornstarch to the blender mixture and blend for a few seconds more.
Pour mixture into a 2 quart saucepan; add the sugar and salt and whisk together to combine.
Cook/whisk mixture over medium-high heat; stirring constantly until mixture starts to thicken and boil. (This takes about 10 minutes).
After mixture begins to boil, boil and whisk for another minute.
Remove from heat and stir in the butter, vanilla and coconut. Pour immediately into the baked-cooled pie shell.
Cool the pie completely on a rack at room temperature before chilling, or adding whipped cream. This takes approximately 2 hours.
After the pie has cooled, cover the pie with whipped cream. Sprinkle with toasted coconut, if desired. Chill in the refrigerator for another hour or so until pie is completely set.
Tips & Variations
No special items needed.