Coconut Custard Cream Pie
Coconut Custard Cream Pie

Hello everybody, hope you are having an amazing day today. Today, we’re going to make a special dish, coconut custard cream pie. It is one of my favorites. For mine, I will make it a little bit tasty. This will be really delicious.

What a wonderful coconut cream pie. I tested this recipe out tonight because my girlfriend wants one for her birthday. If this didn't work out, I was going to I also used fresh coconut (from the freezer section) instead of that nasty dried, sweetened stuff in the cake mix aisle.

Coconut Custard Cream Pie is one of the most popular of recent trending meals on earth. It is appreciated by millions daily. It’s simple, it’s quick, it tastes yummy. They are fine and they look fantastic. Coconut Custard Cream Pie is something that I have loved my entire life.

To get started with this particular recipe, we have to first prepare a few ingredients. You can have coconut custard cream pie using 13 ingredients and 10 steps. Here is how you cook that.

The ingredients needed to make Coconut Custard Cream Pie:
  1. Take Crust:
  2. Take 24 Graham cracker squares, crushed into crumbs
  3. Take 1/3 cup melted butter
  4. Make ready Filling:
  5. Take 2 1/4 cups toasted coconut
  6. Take 1/3 cup flour
  7. Take 1/3 cup sugar
  8. Make ready 1/2 tsp salt
  9. Get 2 cups milk (I used unsweetened coconut milk)
  10. Take 4 egg yolks
  11. Prepare 1 tsp vanilla
  12. Take 2 tsp almond extract
  13. Take 1/2 Tbs butter

Filled with coconut custard, whipped cream and heaps of toasted coconut, this coconut cream pie is downright dreamy. How To Make Coconut Cream Pie. Place the shortbread cookies, coconut, and melted butter in a food processor. And my slightly-a little too much-overgolden pie crust edges.

Instructions to make Coconut Custard Cream Pie:
  1. In large sauce pan toast coconut over very low heat, stirring VERY often. Very careful not to burn! Set coconut aside.
  2. Mix butter and crumbs and press into 9" pie shell and set aside.
  3. In same sauce pan, add flour, sugar, salt and milk. Separate eggs and put whisked yolks into bowl.
  4. Cook milk mixture over medium heat, stirring with a whisk until it boils. Cook 1 minute.
  5. Temper eggs (whisking yolks constantly as you slowly add about half the hot milk mixture)
  6. Return milk/yolk mixture to sauce pan and bring back to a boil, whisking constantly.
  7. Turn off heat and add extracts, butter, and just 2 cups of the toasted coconut (save 1/4 cup for garnishing the pie).
  8. Mix thoroughly and pour into pie crust, top with remaining toasted coconut.
  9. Place pie on wire wrack and cool. Chill in fridge 2-4 hours or over night. Serve with whipped cream.
  10. To make it chocolate, add 4oz dark or semi-sweet chocolate into the flour/milk mixture before cooking. You can also toast some sliced almonds for the filling and/or garnish.

Mother Lovett made a killer coconut cream pie. Last year, my brother replicated it for easter and it was so good. This year, I spied a coconut custard pie in food and wine and was like. While coconut cream pies have a place in this world, we're confident this Coconut Custard Pie should have a place on your kitchen table. To complement the hefty richness of custard, we top the pie with freshly whipped cream and toasted coconut chips for both pillowy and crunchy contrast.

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