FLUFFY COCONUT CREAM PIE
This Fluffy Coconut Cream Pie is simply divine! The custard filling is rich and smooth, and using coconut milk and coconut extract gives it an extra creamy burst of coconut flavor. Topped with homemade whipped cream, this pie is a must make any time of the year.
Provided by @MakeItYours
Number Of Ingredients 13
Steps:
- Mix sugar, cornstarch, and salt in saucepan. Gradually stir in the milk and cook over medium heat, stirring constantly until the mixture thickens and comes to a boil.
- Boil one minute and remove from heat.
- Gradually stir at least half of the hot mixture into the egg yolks. Carefully blend the egg mixture into the milk mixture in the saucepan.
- Boil one minute more, stirring constantly. Remove from heat. Stir in the butter and the coconut extract. Fold in ¼ cup shredded coconut. Pour immediately into the baked pie shell.
- Refrigerate for at least 2 hours.
- Whip heavy cream until soft peaks form. Add in powdered sugar and extract and continue whipping until stiff peaks form.
- Spread whipped cream on top of pie. Topped with ½ cup toasted coconut, if desired.
- Keep pie refrigerated.
JEWEL'S FLUFFY COCONUT CREAM PIE
I loved fluffy and I love cooking with heavy whipping cream. I posted a Strawberry Honey Pie made with Whipping cream, I love it too. This is different but I think you will enjoy it.
Provided by Jewel Hall @0124
Categories Pies
Number Of Ingredients 11
Steps:
- Bake crust and let cool completely. Place Coconut in food processor and shred to a finer coconut. Toast 1/3 cup coconut in oven on a cookie sheet at 350 degrees F. Watch closely, coconut will burn easily, when light gold, remove from oven and cool; set aside.
- Separate egg yokes and beat to mix together. In a medium sauce pan, combine sugar and corn starch, slowly stir in half and half. Heat over medium low heat, stirring constantly as mixture will form lumps easily. When mixture begins to thicken slightly, reduce heat and add one cup of custard to the beaten egg yokes; blend well. Return egg mixture to remaining custard. If mixture is not thick enough, mix 1 Tbsp of corn starch with 1/4 cup of milk and slowly stir into custard until thickened. Stir in one cup of coconut, butter, vanilla, and coconut extract. Let mixture cool completely then pour by spoon fulls into prepared pie crust and smooth to get an even look.
- In a very cold mixing bowl, beat heavy cream with confectioners' sugar until thickened. Spread over top of pie and sprinkle with toasted coconut, Keep refrigerated.
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