Fresh coconut cream pie

Fresh coconut cream pie

Ingredients/Components

• sugar - 1 c
• cornstarch - 2/3 c
• salt - 1/4 tsp
• milk - 1 qt
• egg yolks - 4 item
• butter - 2 Tbsp
• vanilla extract
• finely chopped fresh coconut, divided - 1 c
• baked 9-inch pastry shell - 1 item
• whipping cream - 1/2 c
• powdered sugar - 1 tsp

How to make fresh coconut cream pie:

Combine sugar, cornstarch and salt in a heavy saucepan; stir in milk. Cook over medium heat, stirring constantly, until thickened and smooth. Beat egg yolks until thick and lemon colored. Gradually stir about 1/4 of hot milk mixture into yolks; add to remaining hot milk mixture, stirring constantly. Cook 5 minutes, stirring constantly. Remove from heat; add butter and vanilla. Cool. Stir 2/3 cup coconut into cooled filling. Pour filling into pastry shell; chill overnight. Beat whipping cream until foamy; gradually add powdered sugar, beating until soft peaks form. Spread over pie. Sprinkle with remaining coconut. Yields 1 (9-inch) pie.

Recipe categories: Desserts, Pie, Pies and tarts.