Coconut Cream Pie (OMG!)
Recipe: #21877
November 24, 2015
Categories: Desserts, Coconut, Baby Shower, Birthday, Brunch, Christmas, Cinco de Mayo, Easter, Fathers Day, Game/Sports Day July 4th, Labor Day, Mothers Day, Potluck, Thanksgiving, Vegetarian, Pies, Kosher Dairy, more
"I made this with a vanilla crumb crust, this is beyond awesome, the best I've made yet!"
Ingredients
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- FOR THE TOPPING
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Nutritional
- Serving Size: 1 (207.4 g)
- Calories 480.9
- Total Fat - 34 g
- Saturated Fat - 25.7 g
- Cholesterol - 114 mg
- Sodium - 167.9 mg
- Total Carbohydrate - 40.6 g
- Dietary Fiber - 2.7 g
- Sugars - 28.3 g
- Protein - 6.4 g
- Calcium - 100 mg
- Iron - 1.8 mg
- Vitamin C - 2.8 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
In a medium saucepan, combine half-and-half, coconut milk, eggs, sugar, cornstarch and salt. Bring to a boil over LOW heat (using a double-boiler works best), whisking constantly. When it starts to boil a little bit and thickens up to about the consistency of a thick pudding (this takes about 15-20 minutes so BE PATIENT), remove from heat.
Step 2
Stir in 3/4 cup of the coconut and the coconut extract (or vanilla). Pour into pie shell and chill for 2 to 4 hours, or until firm.
FOR THE TOPPING
Step 3
While pie is cooling, whip together topping ingredients with electric beaters. When pie is completely cooled, top with whipped cream, then sprinkle on about 1/3 cup toasted coconut. OMG!!!!!!
Tips
No special items needed.
0 Reviews
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