Coconut Custard Cream Pie
Coconut Custard Cream Pie

Hey everyone, I hope you are having an amazing day today. Today, we’re going to prepare a distinctive dish, coconut custard cream pie. It is one of my favorites food recipes. This time, I will make it a bit tasty. This will be really delicious.

Looking for coconut custard or cream pie recipes? Coconut Cream Custard Pie. this link is to an external site that may or may not meet accessibility guidelines. This coconut cream pie recipe features a creamy coconut filling, crispy homemade pie crust Coconut Cream Pie Success Tips.

Coconut Custard Cream Pie is one of the most popular of current trending foods in the world. It is enjoyed by millions every day. It is simple, it’s quick, it tastes delicious. They’re nice and they look fantastic. Coconut Custard Cream Pie is something that I’ve loved my whole life.

To get started with this recipe, we must prepare a few ingredients. You can have coconut custard cream pie using 13 ingredients and 10 steps. Here is how you can achieve it.

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

Some roasted malt tones on the back end.light hoppyness on the finish. This Coconut Cream Pie is made with a coconut custard filling and a coconut whipped cream, all topped with toasted coconut! It's a classic pie that is wonderfully delicious! So pie is something I've developed more of a love and appreciation for in recent years.

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.

And my slightly-a little too much-overgolden pie crust edges. 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. Filled with coconut custard, whipped cream and heaps of toasted coconut, this coconut cream pie is downright dreamy.

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