Coconut Custard Cream Pie
Coconut Custard Cream Pie

Hey everyone, I hope you’re 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 am going to make it a bit unique. This is gonna smell and look delicious.

Coconut Custard Cream Pie is one of the most favored of current trending meals on earth. It’s easy, it is fast, it tastes delicious. It is appreciated by millions every day. They are nice and they look fantastic. Coconut Custard Cream Pie is something which I’ve loved my whole life.

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.

To begin with this particular recipe, we must 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. Get 24 Graham cracker squares, crushed into crumbs
  3. Get 1/3 cup melted butter
  4. Get Filling:
  5. Prepare 2 1/4 cups toasted coconut
  6. Make ready 1/3 cup flour
  7. Take 1/3 cup sugar
  8. Get 1/2 tsp salt
  9. Make ready 2 cups milk (I used unsweetened coconut milk)
  10. Get 4 egg yolks
  11. Get 1 tsp vanilla
  12. Get 2 tsp almond extract
  13. Get 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.

Steps 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.

So that’s going to wrap it up with this special food coconut custard cream pie recipe. Thank you very much for your time. I am confident that you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!