Classic Coconut Cream Pie

Ingredients

5 tablespoons of cornstarch

1 cup sugar

1/4 teaspoon salt

2 1/2 cups milk

3/4 cup half-and-half cream

3 egg yolks

2 tablespoons butter

1 teaspoon vanilla

1 cup coconut, divided

1 9-inch baked pie shell(search directions or video recipe)

1 cup whipping cream

1 tablespoon confectioners sugar

1/2 teaspoon vanilla

Preparation InstructionsIn a medium size saucepan add the sugar, cornstarch

and salt.

Whisk together.

Add the 2 1/2 cups cold milk.

3/4 cup half-and-half

Whisk the mixture together and cook over medium heat.

Beat 3 eggs

When the milk sugar mixture begins to thicken, slowly add the hot mixture into

the eggs on spoonful at a time.

Add about 1/3 of the hot mixture to the egg yolks. This tempers the

eggs so that when they are added to the hot milk mixture they won't

cook. That way you don't end up with scrambled egg yolks in your

cream pie filling.

Slowly add the egg mixture back into the hot milk stirring constantly.

Cook for an additional 2 minutes to make sure the egg yolks are completely

cooked. Stir constantly so the custard does not scorch or burn on the bottom

of the pan.

Cook until the mixture is quite thick.

Remove from the heat and add the butter

and vanilla.

Stir until completely smooth.

Add 1/2 cup coconut. Reserve the remaining coconut for the topping.

Pour the filling into the baked pie shell. Make sure the pie shell has

completely cooled.

Place a piece of plastic wrap directly to the top of the custard. Press the

plastic wrap against the custard. This will prevent a skin from forming on

the custard.

Refrigerate pie until completely cold. I like to let it set at

least 5 hours or over night.

When the pie has completely cooled, make the whipped cream topping.

You will need:

1 cup whipping cream

1 tablespoon confections sugar (not shown, oops)

1/2 teaspoon vanilla

remaining 1/2 cup coconut

In a medium size mixing bowl, add the cream

Confectioners sugar

and vanilla.

I just use a hand mixer to whip. You can use whatever it is you use to whip

cream.

Beat cream until stiff peaks form.

Remove the cooled pie from the refrigerator and peel off the plastic wrap.

Spread whipped cream over custard.

Sprinkle top with remaining coconut.

Slice...or not... Eat.

Overview

Ingredients

5 tablespoons cornstarch

1 cup sugar

1/4 teaspoon salt

2 1/2 cups milk

3/4 cup half-and-half cream

3 egg yolks

2 tablespoons butter

1 teaspoon vanilla

1 cup coconut (divided)

1 baked 9-inch pie shell

1 cup whipping cream

1 tablespoon whipping

cream

1 tablespoon confectioners

1/2 teaspoon vanilla

MethodMix cornstarch, sugar and salt in a medium size saucepan. Add milk and cream

and cook over medium heat until thickened, stirring constantly. Pour a spoonful

amount of hot mixture into egg yolks; blend thoroughly. Add about 1/3 of the milk

mixture to the egg yolks, then pour back into the saucepan. Cook another 2 or 3

minutes. Remove from the heat and add the butter and vanilla. Stir in 1/2 cup of

the coconut. Cover with plastic wrap and press plastic against the

custard. Refrigerate until completely chilled.

When ready to serve, make topping by pouring whipping cream into a medium size

mixing bowl. Add confectioner's sugar and vanilla. Beat until stiff peaks

form. Remove pie from refrigerator and remove plastic wrap. Spread whipped

cream over custard and sprinkle with remaining 1/2 coconut.

Serves 8-10 depending on how large you slice the pie.

For chocolate cream pie: Reduce sugar to 3/4 cup and add 1 cup chopped semi-

sweet chocolate to the milk and sugar mixture. Stir until chocolate is melted and

mixture is smooth.

Source: http://www.simplysogood.com/2012/03/coconut-cream-pie.html

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