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Homemade Coconut Cream Pie - Recipe

This homemade pudding blows any boxed coconut cream pie version away. This recipe is worth the little bit of added effort.
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Homemade Coconut Cream Pie Recipe
Combine sugar, cornstarch and salt in a heavy saucepan, stir well.

Combine coconut milk and enough milk to make 3 cups.

Mix egg yolks and milk mixture and stir into sugar mixture. Cook on medium heat until mixture thickens, then boil for 1 minute; stirring constantly; remove from heat.

Add butter, vanilla and coconut. Cool for 30 minutes.

Pour cooled pudding mixture into prepared pie crust. Cover with plastic wrap and refrigerate for at least 2 hours.

For toasted coconut, preheat oven to 400 degrees F. Spread coconut on baking sheet. Watch carefully as it burns easily. Stirring every minute, bake for 4-5 minutes until toasted to golden brown; cool.

Beat whipping cream and powdered sugar together until soft peaks form. Spread over cake and top with toasted coconut.

Prep Time: 30 minutes
Servings: 8
-3/4 cup sugar
-1/3 cup cornstarch
-1/2 teaspoon salt
-1 can coconut milk
-2 cups milk
-4 egg yolks, beaten
-2 tablespoons unsalted butter
-2 teaspoons vanilla extract
-1 cup sweetened coconut
-1 baked pie crust (9 inch )
-1 1/2 cups whipping cream
-1/3 cup powdered sugar
-1/2 cup toasted coconut