This mouthwatering coconut cream pie will leave no one indifferent!
INGREDIENTS
Servings: 8
White sugar
1 cup
All-purpose flour
½ cup
Salt
¼ tsp.
Milk
3 cups
Egg yolks
4
Butter
3 tbsp.
Vanilla extract
1 ½ tsp.
Flaked coconut
1 cup
Pie shell
1, 9-in sized, baked
Frozen whipped topping
1 container, thawed
DIRECTIONS
- Add sugar, salt, and flour to a medium-sized saucepan. Whisk thoroughly to aerate.
- Place over medium heat and add milk in a thin streak, stirring constantly until it is well incorporated.
- Cook until the mixture thickens and just starts to boil. Turn heat down to low and cook for 2 more minutes. Remove from heat.
- Beat egg yolks and add a cup of the milk-flour mixture to them, whisking non-stop to prevent curdling.
- Return the mixture into the saucepan with the remaining milk-flour mixture, whisk well, and bring to a gentle boil over medium heat.
- Meanwhile, place a strainer over a clean bowl.
- Cook the egg mixture for 2 minutes, stirring non-stop. Remove from heat and immediately strain into the clean bowl.
- Add coconut flakes, butter, and vanilla extract while the mixture is still hot. Fill the baked crust with the custard, let cool to room temperature, then chill for about 4 hours or until set.
- Before serving, top with whipped topping and more coconut flakes, if desired.
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