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Coconut Lovers Cream Pie

5 star rating
 

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Submitted by: ginhisf

 

With coconut in the crust, coconut milk in the pie and toasted coconut garnishing the top, this pie is only for the serious coconut fan.
 

Ingredients

  • Crust:
  • 1 2/3 cup coconut flakes
  • 1/3 cup granulated sugar
  • 2 tablespoons all purpose flour
  • 2 large egg whites
  • 1/2 teaspoon vanilla
  • 1/8 teaspoon salt
  • Filling:
  • 13.5 oz can coconut milk
  • 2 cups heavy whipping cream
  • 4 large egg yokes
  • 3/4 cup granulated sugar
  • 1/2 teaspoon salt
  • 1/2 cup cornstarch
  • 4 tablespoons butter
  • 1 teaspoon coconut extract
  • 2 cups toasted coconut
  • 8 oz extra creamy Cool Whip

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Method

Preheat oven to 325 degrees and lightly grease a 9 inch deep dish pie pan. In a small bowl, mix all crust ingredients. Pour into pie pan and press out evenly over bottom and up sides of pan. Cover sides with foil and bake about 15 minutes, or until it is light brown. Uncover sides and bake until it is all light brown. Meanwhile, place coconut flakes on a baking sheet and bake until brown. Let it all cool for about one hour. In a 2 quart pan, add cornstarch, sugar, salt, coconut milk and heavy whipping cream. Cook over medium high heat, stirring constantly, until it is thick, about 5 minutes. In a small bowl, mix egg yokes. When the milk mixture gets thick, add a small amount to yokes and mix well. Add to pan and cook 1-2 minutes. Remove from heat, add butter and mix well. Add coconut extract and 1 1/2 cups toasted coconut then mix well. Pour into pie crust and even out. Let cool about 2 hours then top with Cool Whip and garnish with remaining toasted coconut.

 

Notes:

 

Number of Servings: 8

 

Submitted by: ginhisf ()

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